{"title":"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","authors":"Rahul Das, Yogesh Kumar, Ravneet Kaur, Shubhra Shekhar, Kamlesh Prasad","doi":"10.47836/ifrj.30.5.13","DOIUrl":null,"url":null,"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*.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear\",\"authors\":\"Rahul Das, Yogesh Kumar, Ravneet Kaur, Shubhra Shekhar, Kamlesh Prasad\",\"doi\":\"10.47836/ifrj.30.5.13\",\"DOIUrl\":null,\"url\":null,\"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*.\",\"PeriodicalId\":13754,\"journal\":{\"name\":\"international food research journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-10-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international food research journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47836/ifrj.30.5.13\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.5.13","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Concentration-dependent rheological characteristics of chickpea (Cicer arietinum L.) flour dispersion in steady and dynamic shear
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*.
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