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

Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity.

Asha, M. R. and Susheelamma, N. S. and Manisha, Guha (2007) Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity. International Journal of Food Science and Technology, 42 (6). 669-677 ; 36 ref..

[img] PDF
International_Journal_of_Food_Science_and_Technology_42(6)_2007_669-.pdf
Restricted to Registered users only

Download (610kB)

Abstract

Rheological properties of black gram batter as a function of soaking time were investigated, together with the effects of flour from native and thermally modified rice on the rheological properties of black gram batter. Considerable increases in hydration capacity of black gram dhal were observed during 5-15 min of soaking, followed by a gradual increase after soaking for up to 90 min and a marginal increase beyond this point. Apparent viscosity of batter underwent a 100% increase after soaking for <less than or equal to>90 min and a <20% increase beyond 120 min. The shear-thinning properties of the batters indicated that they were pseudo-plastic in nature. Yield stress and consistency index showed greater changes after 90 min, while flow behaviour index did not undergo significant alterations beyond 90 min of soaking. Compared with the addition of native rice flour, incorporation of flaked rice flour and expanded rice flour into black gram batter significantly increased its cold paste viscosity, probably because of their greater water-holding capacity. Differences in physicochemical properties and pasting behaviour of these flour slurries, determined by Rapid Visco Analyser, were in agreement with the above observations.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; COATINGS-; LEGUMES-; PROCESSING-THERMAL; RHEOLOGICAL-PROPERTIES; RICE-; SOAKING-; BATTERS-; BLACK-GRAM; RICE-FLOUR; THERMAL-PROCESSING
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 04:42
Last Modified: 03 Jul 2015 07:07
URI: http://ir.cftri.com/id/eprint/8045

Actions (login required)

View Item View Item