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Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products.

Kalpesh, Agarwal and Suvendu, Bhattacharya (2007) Use of soybean isolate in coated foods: simulation study employing glass balls and substantiation with extruded products. International Journal of Food Science & Technology, 42 (6). 708-713 ; 11 ref..

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Abstract

Simulation studies on coatings using glass balls as ideal solid, as well as soy meal isolate dispersions of different concn. (10-25%) at different temp. (20-50C) were conducted. Coating parameters, such as total uptake of dispersion, solid uptake, dimensionless uptake (DU) and uptake per unit area were determined. The study was then extended by using corn-soy extrudates in place of glass balls, while using soy meal isolate dispersions at the same concn. and temp. Rheological properties of the dispersions, such as flow behaviour index, consistency index, apparent viscosity and yield stress, were determined to relate them to coating behaviour. The dispersions behaved like a non-Newtonian shear-thinning fluid and exhibited yield stress between 0.75 and 1.72 Pa. An increase in concn. of solids in the dispersion increased yield stress, consistency index and apparent viscosity, while the flow behaviour index decreased. Inter-relationships between various rheological and coating characteristics were determined. Results suggest that simulation studies on coatings employing glass balls can be used to model the behaviour of corn-soy extrudates.

Item Type: Article
Uncontrolled Keywords: COATINGS-; CORN-; EXTRUSION-; FLOURS-; RHEOLOGICAL-PROPERTIES; SOY-PRODUCTS; EXTRUDATES-; MODELLING-; SOY-MEAL
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 04:45
Last Modified: 28 Dec 2011 10:02
URI: http://ir.cftri.com/id/eprint/8046

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