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Viscoelastic characterization of rice gel.

Rashmi, Jena. and Suvendu, Bhattacharya (2003) Viscoelastic characterization of rice gel. Journal of Texture Studies, 34 (4). pp. 349-360.

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There are limited data available on the rheological properties of gel obtained from rice flour dispersions; such information would be useful in developing rice based gels, porridges and spreads. Viscoelasticity of rice gels was investigated. Rice flour dispersions with 15-25% solids contents were heated in a microwave oven for 0-75 s and samples were subjected to oscillatory frequency sweep between 0.01 and 10 Hz. The initial rapid increase in storage modulus (G') with frequency decreased to a plateau at higher frequencies. An increase in G' and complex viscosity with an increase in the time of treatment or concn. of solids indicated the extent of sol-gel transformation. Sensory data on hardness, elasticity and stickiness followed a similar trend. Principal component analysis of sensory results indicated that a min. treatment time of 45 s is needed to achieve a rice gel with acceptable sensory properties. The G' values were modelled (0.936 <less than or equal to> r <less than or equal to> 0.988, P <less than or equal to> 0.01) by the 4-element spring-dashpot model.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 10:06
Last Modified: 30 Dec 2016 12:53
URI: http://ir.cftri.res.in/id/eprint/7559

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