Rheological properties of rice flour slurries and pastes.

Sandhya Rani, M. R. and Bhattacharya, K. R. (1985) Rheological properties of rice flour slurries and pastes. Journal of Food Science and Technology, 22 (5). 322-326, 11 ref.. ISSN 0022-1155

PDF JFST_1985_22_5_322-326.pdf - Published Version Restricted to Registered users only Download (472kB)

Abstract

Apparent viscosity of rice (high amylose var. (i) Taichung Native 1 and low amylose var. (ii) Changlei) pastes and slurries was measured with a coaxial cylinder viscometer. The cooked pastes (cooked at 95 degree C for 2 min and measured at 27 degree C) of both the rice var. showed thixotropic loops in plots of viscosity vs. shear rate. Viscosities of both the pastes increased with concn. but the curve was steeper with (i) than with (ii). Viscosity was always higher at 27 degree C than at 60 degree C. In another set of experiments viscosities of the slurries of 8 quality types of rice (ranging from Type 1 which cooks hard and flaky and Type VIII which cooks very soft and sticky) were tested after cooking at 95 degree C for 2 min. It was found that at 10 and 12% (dry basis) concn. of the paste, apparent viscosity decreased continuously from Type I to Type VIII. At 3% concn. apparent viscosity decreased from Type VIII to Type I rice. But between 5 and 8% paste concn. the viscosities were close together. With uncooked slurry, the viscosity was tested at 20, 25 and 30% concn. (dry basis) as the readings were low and unreliable at lower concn. The results indicated that the apparent viscosity was highest for Type VIII and lowest for Type I rice in that order. Uncooked slurries of rice flour dispersed in 2% carboxymethyl cellulose at 10-15% concn. behaved similarly to cooked rice paste of 3% concn.

Item Type:	Article
Uncontrolled Keywords:	RHEOLOGICAL-PROPERTIES; rice pastes, rheological properties of; PASTES-; RICE-; rheological properties of rice pastes
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 May 2012 09:55
Last Modified:	01 May 2012 09:55
URI:	http://ir.cftri.res.in/id/eprint/6571

Actions (login required)

View Item