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Effect of gum arabic on the rheology of corn flour doughs and fried product quality.

Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2003) Effect of gum arabic on the rheology of corn flour doughs and fried product quality. Journal of Texture Studies, 34 (4). pp. 421-436.

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Effects of gum arabic on the rheological properties of corn flour dough were investigated. Small deformation stress relaxation studies were performed on corn flour dough having 48-62% (wet basis) moisture and 0-2% gum arabic contents. Corn doughs were sensitive to moisture contents that were reflected by the values of the elastic and viscous components. The instrumental stickiness of the dough increased markedly when the moisture content was increased. The stress decay curves were modelled using 3-element spring-dashpot models as evidenced by low values of root mean square error. Sensory assessment of the dough as well as fried products were conducted to relate the parameters obtained from stress relaxation studies.

Item Type: Article
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2009 07:07
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7560

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