Record Details

Cold-slurry viscosity of processed rice flour.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3507/
 
Title Cold-slurry viscosity of processed rice flour.
 
Creator Unnikrishnan, K. R.
Bhattacharya, K. R.
 
Subject 14 Physical properties
01 Rice
 
Description Viscosities of dispersions of raw and various processed rice flours in water were examined with a coaxial cylinder viscometer. Viscosity increased with increasing degree of processing and with a reduced level of apparent starch reassociation in processed rice. Measurement of apparent viscosity of cold slurries could thus be a simple practical test of processed, including parboiled, rice and of the degree of processing. The system showed time-dependent thinning and a typical loop in the shear rate-viscosity curve, showing that it was thixotropic in nature. Viscosities were proportional to hydration power and slurry-sedimentation behaviour of the samples.
 
Date 1983
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3507/1/J%20of%20Texture%20Studies%2014%20%281988%29%2021-30.pdf
Unnikrishnan, K. R. and Bhattacharya, K. R. (1983) Cold-slurry viscosity of processed rice flour. Journal of Texture Studies, 14 (1). 21-30, 7 ref..