Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Rahul Das, Yogesh Kumar, Ravneet Kaur, Shubhra Shekhar, Kamlesh Prasad
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引用次数: 0

Abstract

Chickpea (Cicer arietinum L.) flour (CF) is the basic raw material used in the form of dispersion in varied concentrations for making promising oriental sweets and snacks in the Asian subcontinent. The finished product quality of these fried food items thus mainly depends on the consistency of flour dispersions. Therefore, a concentration-dependent steady-state and dynamic rheological study, along with the pasting behaviour, was carried out. Steady shear rheology exhibited concentration-dependent pseudoplastic behaviour with significantly higher apparent viscosity for 40 - 45% CF dispersions, and a desirable consistency to be used in making fried sweets and snacks. The Herschel-Bulkley model described dispersions better at 5 - 20%, while Mizrahi-Berk at 25 - 50%. Hahn Ree-Erying's model described thixotropic behaviours for time-dependent flow; increasing CF concentration from 30 - 50% and increasing storage (G') and loss (G'') modulus in the linear viscoelastic region. However, G' values were dominant over G'' values in the small amplitude region, showing elastic behaviour, whereas viscous behaviour was exhibited in the higher amplitude region. During heating (30 - 80°C) in the temperature sweep test, concentrated samples (30 - 50%) showed a drastic increase in G' and complex viscosity (η*), while in cooling stages (95 - 25°C), a 25% concentration sample resulted in the highest values of G', G'', and η*.
鹰嘴豆(Cicer arietinum L.)粉在稳定和动态剪切中分散的浓度依赖性流变特性
鹰嘴豆(Cicer arietinum L.)粉(CF)是在亚洲次大陆以不同浓度的分散形式用于制作有前途的东方糖果和零食的基本原料。因此,这些油炸食品的成品质量主要取决于面粉分散体的稠度。因此,进行了浓度依赖的稳态和动态流变学研究,以及糊化行为。稳态剪切流变学表现出浓度依赖的假塑性行为,40 - 45% CF分散体的表观粘度明显较高,并且具有理想的稠度,可用于制作油炸糖果和零食。Herschel-Bulkley模型较好地描述了5 - 20%的色散,而Mizrahi-Berk模型描述了25 - 50%的色散。Hahn Ree-Erying的模型描述了随时间流动的触变行为;CF浓度从30 - 50%增加,线性粘弹性区的储存模量(G′)和损失模量(G′)增加。然而,在小振幅区,G'值占主导地位,表现出弹性行为,而在高振幅区,G'值表现出粘性行为。在温度扫描试验中,在加热阶段(30 ~ 80℃),浓缩样品(30 ~ 50%)的G′和复合粘度(η*)急剧增加,而在冷却阶段(95 ~ 25℃),25%浓度的样品导致G′、G”和η*的最大值。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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