Rheological Characteristics Of Extrudates From Corn Semolina Enriched With Tapioca Flour | Zendy

Apostol Simitchiev | Zendy; Mariya Dushkova | Zendy; N. Toshkov | Zendy; Georgi Dobrev | Zendy; Anna Koleva | Zendy; V. Nenov | Zendy

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Rheological Characteristics Of Extrudates From Corn Semolina Enriched With Tapioca Flour

Author(s) -

Apostol Simitchiev,

Mariya Dushkova,

N. Toshkov,

Georgi Dobrev,

Anna Koleva,

V. Nenov

Publication year - 2016

Publication title -

emirates journal of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.304

H-Index - 28

eISSN - 2079-0538

pISSN - 2079-052X

DOI - 10.9755/ejfa.2016-03-230

Subject(s) - rheology , food science , shear rate , viscosity , corn flour , apparent viscosity , viscometer , chemistry , extrusion , materials science , composite material , organic chemistry , raw material , bran

The rheological characteristics of extrudates from corn semolina and mixture of corn semolina and tapioca flour were examined by rotational viscometer "Brookfield” RV-DV II + Pro. A non-linear relationship between the shear stress and the shear rate was established. The model of Ostwald–de Waele was applied and flow and consistency indexes were calculated and used to analyse the rheological behavior of the tested samples. The change of the effective viscosity as a function of the shear rate, depending on the moisture of the mixture, temperature and tapioca content was studied. In this study the addition of tapioca flour to corn semolina increased the viscosity of the extrudates by 60 %. The results suggest that tapioca flour influence the rheological properties of food products and can be used as a thickening additive to various kinds of food.

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