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

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.