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Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12081/
http://dx.doi.org/10.1016/j.lwt.2015.08.066
 
Title Rheological characterisation of solegel phenomenon and stability
of green gram and foxtail millet flour gels.
 
Creator Nagaprabha, P.
Sila, Bhattacharya
 
Subject 03 Rheology
22 Legumes-Pulses
 
Description The solegel transitionwas investigated employing temperature sweep tests from 60 to 25 �C. Four model
sol dispersions, prepared from the green gram and foxtail millet flour, and their isolated starches, were
examined. The formed gels were determined by performing the low strain (5%) stress relaxation test. The
gelling temperatures were 38e47 �C for all the flour/starch gels. The starting gelling temperatures were
about 2 to 3 �C higher than their corresponding average gelling temperatures. At the sol and gel states,
the ratio of storage and loss moduli was between 7 and 9, and between 11 and 19, respectively. The
different stability indices related to rheological characteristics followed either a zero or first order kinetics.
The application of principal component analysis indicated that sols/gels made from foxtail millet
flour and both starches, the average and starting gel temperatures behaved in a similar manner.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12081/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2065%2C%20January%202016%2C%20Pages%20917-923.pdf
Nagaprabha, P. and Sila, Bhattacharya (2016) Rheological characterisation of solegel phenomenon and stability of green gram and foxtail millet flour gels. LWT - Food Science and Technology, 65. pp. 917-923.