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Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food.

Sai Manohar, R. and Manohar, B. and Haridas Rao, P. (1998) Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food. Journal of Cereal Science, 27 (1). 103-108, 19 ref..

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Abstract

Rheological properties of porridge made from wheat grits (dalia) derived from polished and unpolished grain were investigated. The shear stress-shear rate relationships of the porridge were determined as influenced by temp., particle size of dalia and polishing of wheat before grinding into dalia; a power law equation was applied to describe such relationships. Temp. dependence of the power law constants was also assessed. The porridge made either from unpolished or polished dalia behaved as a non-Newtonian fluid. Shear stress increased with increasing shear rate, irrespective of temp., and at each particle size studied. Shear stress decreased with an increase in porridge temp. at a particular shear rate. Shear stress values increased with a reduction in the particle size of dalia at any shear rate. Porridges made from polished dalia had greater shear stress than those made from unpolished dalia at comparable shear rates and temp. Consistency index increased as temp. of the porridge decreased. This relationship was independent of particle size of dalia and the polishing given to the wheat. At any temp., consistency index values were higher for porridge made from finer vs. coarse dalia particles. Consistency index values for porridges made from polished dalia samples were higher than those of porridges made from unpolished dalia with corresponding particle sizes. Values for flow behaviour indices indicated that wheat porridge is pseudoplastic.

Item Type: Article
Uncontrolled Keywords: CEREAL-PRODUCTS; COOKING-; RHEOLOGICAL-PROPERTIES; WHEAT-; DALIA-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 09:31
Last Modified: 16 Feb 2012 09:31
URI: http://ir.cftri.com/id/eprint/7794

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