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Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions

Chakkaravarthi, A. and Punil Kumar, H. N. and Suvendu, Bhattacharya (2009) Jilebi: 1. Effect of moisture content, curd addition and fermentation time on the rheological properties of dispersions. Journal of Food Science and Technology, 46 (6). pp. 543-548.

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Abstract

Jilebi is a popular traditional confectionery product of South-East Asian countries. The rheological characteristics of jilebi batter made out of wheat flour were determined using the plate-cone geometry of a controlled stress rheometer. The effects of moisture content, curd addition and fermentation time on flow characteristics including yield stress, flow behaviour index, consistency index and the apparent viscosity were investigated using a second order central composite rotatable experimental design. Shear-thinning characteristics with yield stress were observed for all samples. The moisture content of batter has the most dominating effect on the rheological parameters. Yield stress, consistency index and apparent viscosity increased markedly with decrease in moisture content of batter but the flow behaviour index decreased. The experimental yield stress varied between 0.31 and 15.76 Pa. The Herschel-Bulkley model, along with experimental yield stress, is suitable to correlate well (r > 0.967, p < 0.01) the shear-stress/shear-rate data. The sensory observations on flowability of batters indicated that moisture content of 53 to 57% needed additional force to push the batter through an orifice while gravity flow was possible when moisture content was between 57 and 61%.

Item Type: Article
Uncontrolled Keywords: Jilebi, Processing conditions, Flow behaviour, Texture
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 04:16
Last Modified: 18 Nov 2016 08:43
URI: http://ir.cftri.com/id/eprint/9306

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