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Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes.

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Relation http://ir.cftri.com/549/
http://www.sciencedirect.com/science/journal/02608774
10.1016/j.jfoodeng.2005.02.006
 
Title Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship
with sensory attributes.
 
Creator Sila, Bhattacharya
Narasimha, H. V.
Suvendu, Bhattacharya
 
Subject 02 Maize
03 Rheology
06 Sensory Science
 
Description Rheology of corn flour doughs was studied employing stress relaxation and two-cycle compression tests performed at different moisture (48–62%) and gum Arabic (0–2%) contents of the dough. The parameters determined from small-deformation (5% strain) stress relaxation experiments were the empirical constants k1 and k2, while two-compression cycle tests gave textural parameters like hardness, cohesiveness, springiness and adhesiveness of the doughs. Corn doughs were sensitive to moisture contents that were reflected by the values of the relaxation constants (k1 and k2) and textural parameters. Addition of gum markedly affected sensory adhesiveness and cohesiveness. These values were interrelated with sensory attributes using principal component analysis (PCA) to obtain suitable condition for handling of dough.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/549/1/Journal_of_Food_Engineering_74_%282006%29_89-95.pdf
Sila, Bhattacharya and Narasimha, H. V. and Suvendu, Bhattacharya (2006) Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering, 74 (1). pp. 80-95. ISSN 0260-8774