Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels.

Nagaprabha, P. and Sila, Bhattacharya (2016) Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels. LWT - Food Science and Technology, 65. pp. 917-923.

PDF LWT - Food Science and Technology, Volume 65, January 2016, Pages 917-923.pdf - Published Version Restricted to Registered users only Download (736kB)

Abstract

The solegel transitionwas investigated employing temperature sweep tests from 60 to 25 �C. Four model sol dispersions, prepared from the green gram and foxtail millet flour, and their isolated starches, were examined. The formed gels were determined by performing the low strain (5%) stress relaxation test. The gelling temperatures were 38e47 �C for all the flour/starch gels. The starting gelling temperatures were about 2 to 3 �C higher than their corresponding average gelling temperatures. At the sol and gel states, the ratio of storage and loss moduli was between 7 and 9, and between 11 and 19, respectively. The different stability indices related to rheological characteristics followed either a zero or first order kinetics. The application of principal component analysis indicated that sols/gels made from foxtail millet flour and both starches, the average and starting gel temperatures behaved in a similar manner.

Item Type:	Article
Uncontrolled Keywords:	Green gram Foxtail millet Gel formation Rheology Oscillation Gel stability
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Jan 2016 07:49
Last Modified:	11 Jan 2016 07:49
URI:	http://ir.cftri.res.in/id/eprint/12081

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