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Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties.

Suvendu, Bhattacharya and Rashmi, Jena. (2007) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties. Journal of Food Engineering, 78 (4). pp. 1305-1314.

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Abstract

Defatted soybean flour dispersions of different solid concentrations (15-30%) were subjected to varying time of heating (15-75s) in a microwave. The gels were characterized by texture measurement (penetration), dynamic testing (oscillation) and by sensory assessment. An increasing concentration of solids and/or time of heating enhanced gel strength, storage modulus (G') and complex viscosity (eta*) whereas loss factor decreased sharply. Marked change in G' values occur even at a low time of treatment. The few fold increase in G' values for treated soy samples over the untreated sample were observed. The microstructure of the samples revealed that an aligned gel network with fibers was formed. A mechanism of gel formation at macromolecular level has been proposed. All rights reserved, Elsevier.

Item Type: Article
Uncontrolled Keywords: FLOURS-; GELATION-; GELS-; HEATING-; MICROWAVES-; RHEOLOGICAL-PROPERTIES; SENSORY-PROPERTIES; SOLIDS-; SOY-PRODUCTS; MICROSTRUCTURE-; SOY-MEAL
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 09:27
Last Modified: 12 Jun 2019 09:20
URI: http://ir.cftri.com/id/eprint/7493

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