Viscosity pattern of native and fermented black gram flour and starch dispersions.

Changala Reddy, G. and Susheelamma, N. S. and Tharanathan, R. N. (1989) Viscosity pattern of native and fermented black gram flour and starch dispersions. Starch/Staerke, 41 (3). 84-88, 12 ref..

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Abstract

Effects of fermentation and added NaCl on aqueous dispersions of black gram flour were studied. After fermentation, apparent viscosities of cold pastes were significantly higher than those of native flour dispersions (NFD). Addition of NaCl caused considerable decreases in apparent viscosities of NFD but only marginal decreases in fermented flour dispersions (FFD). Studies on rheological constants showed that changes brought about in these by fermentation were greater than those exerted by adding NaCl. Brabender viscography indicated that peak viscosity (PV) was decreased by NaCl and fermentation. FFD with salt showed a 15% increase in PV over that without salt. FFD with or without NaCl showed increased breakdown (BV) and set back (SV) viscosities. Starch was isolated in 33-35% yield from NFD and FFD. Apparent viscosity in 1M KOH showed increase due to fermentation. Brabender viscography indicated a GT of about 81

Item Type:	Article
Uncontrolled Keywords:	DISPERSIONS-; FERMENTATION-; FLOURS-; LEGUMES-; RHEOLOGICAL-PROPERTIES; SALT-; STARCH-; VEGETABLES-; VISCOSITY-; BLACK-GRAM; MEAL-; NACL-; STARCHES-SPECIFIC
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2018 08:37
Last Modified:	02 Mar 2018 08:37
URI:	http://ir.cftri.res.in/id/eprint/6405

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