Rheological characterization of raw and roasted green gram pastes.

Rheological properties of raw and roasted green gram pastes have been determined at different moisture
contents (52e56 g/100 g) and temperatures (10e40 �C). These pastes exhibit shear-thinning behavior
and possess yield stress. Cross model is suitable (0.986 � r � 0.999, p � 0.01) to explain the flow
characteristics of the pastes. The Cross model parameters such as zero-shear viscosity and relaxation
time are sensitive to concentration of solids in the paste as well as temperature of measurement, and
vary widely between raw and roasted samples. The effect of temperature on the apparent viscosity
follows the Arrhenius type relationship (r � 0.961, p � 0.01). The viscoamylographic indices and trypsin
inhibitor content are also different for raw and roasted samples. The roasted pastes show a smooth and
cohesive microstructure. The optimized sample of roasted flour having a moisture content of 55 g/100 g
is suitable as bread spread with appropriate stickiness and spreadability.