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Gelling Behavior of Rice Flour Dispersions at Different Concentrations of Solids and Time of Heating

Kapri, Alka and Suvendu, Bhattacharya (2008) Gelling Behavior of Rice Flour Dispersions at Different Concentrations of Solids and Time of Heating. Journal of Texture Studies, 39. pp. 231-251.

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Abstract

Rice flour dispersions, under suitable conditions of processing, can form a gel. The effect of concentration of solids (10–18%) and time (0–75 min) of processing on textural attributes, and viscoelasticity were investigated along with sensory attributes. The textural attribute determined is gel strength, while viscoelasticity was determined in terms of mechanical spectra like storage modulus (G�), loss modulus (G�), complex viscosity (h*) and loss factor (tan d) during a frequency sweep varying from 0.01 to 40 Hz at a constant stress of 25 Pa. Microstructural observation indicates the swelling of starch granules in the beginning of heating, while damaged granule and leached-out materials are visible at the end of the gelling process. Desirability function analysis has been applied to obtain a rice gel with acceptable textural attributes; a solid concentration of 15.2% and a heating time of 75 min can lead to the development of a gel with a satisfaction level of 0.6.

Item Type: Article
Uncontrolled Keywords: Rice flour dispersions gelling process textural attributes iscoelasticity heating
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2009 09:38
Last Modified: 30 May 2012 09:52
URI: http://ir.cftri.com/id/eprint/9022

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