Viscoelastic characterization of rice gel.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7559/
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| Title |
Viscoelastic characterization of rice gel.
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| Creator |
Rashmi, Jena.
Suvendu, Bhattacharya |
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| Subject |
01 Rice
05 Processing and Engineering |
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| Description |
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.
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| Date |
2003
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/7559/1/Journal_of_Texture_Studies_34_%282003%29_349-360.pdf
Rashmi, Jena. and Suvendu, Bhattacharya (2003) Viscoelastic characterization of rice gel. Journal of Texture Studies, 34 (4). pp. 349-360. |
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