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Rheological properties of certain processed rice products.

Chinnaswamy, R. and Unnikrishnan, K. R. and Bhattacharya, K. R. (1985) Rheological properties of certain processed rice products. Starch/Staerke, 37 (3). 99-103, 12 ref..

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Abstract

The effects of processing conditions on the rheological properties of products prepared from parboiled rice, i.e. expanded and flaked rice, were investigated. Diagrams show the effects of slurry concn., shear rate and shear stress on apparent viscosity of the rice products. The products displayed properties resembling those of pre-gelatinized starch. Cold slurries of the heat-moisture processed rice products showed time-dependent thinning, and can be visualized as thixotropic systems. The cold-swelling properties of these products indicate potential use of their flour as substitute for pre-gelatinized starch.

Item Type: Article
Uncontrolled Keywords: RHEOLOGICAL-PROPERTIES; rice products, rheological properties of processed; RICE-; rheological properties of processed rice products
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 12:07
Last Modified: 25 May 2016 12:07
URI: http://ir.cftri.com/id/eprint/6614

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