[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Rheology of rice-flour pastes: effect of variety, concentration, and temperature and time of cooking.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1989) Rheology of rice-flour pastes: effect of variety, concentration, and temperature and time of cooking. Journal of Texture Studies, 20 (2). pp. 127-137.

[img] PDF
Journal of Texture Studies 20 (1989) 127-137.pdf - Published Version
Restricted to Registered users only

Download (409kB)

Abstract

Cookedpastes of rice flour showed time-dependent shear thinning (thixotropy). Yield stresses were observed at high concentrations and high pasting temperatures. The Herschel-Bulkley power law equution could be used with certain limitations to characterize the flow behaviour of the pastes. At low pasting temperatures (hO", 75"C), apparent viscosity increased with increasing concentration and time of cooking, and was higher for low-amylose than for highamylose rice. But when cooked at 95"C, two distinct patterns were seen. At low concentrations, apparent viscosity again increased with increasing time of cooking und was higher for low-amylose than for high-amylose rice. But at concentrations above 7%, the pattern was totally reversed, viz., viscosity decreased with time of cooking and wus higher for high-amylose rice

Item Type: Article
Uncontrolled Keywords: AMYLOSES-; CEREAL-PRODUCTS; FLOURS-CEREAL; PASTES-; RHEOLOGICAL-PROPERTIES; RICE-; FLOUR-SPECIFIC; RICE-FLOUR
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 08:08
Last Modified: 26 May 2016 08:08
URI: http://ir.cftri.com/id/eprint/6399

Actions (login required)

View Item View Item