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Flow Behavior and Gelatinization of Cowpea Flour and Starch Dispersions
Author(s) -
OKECHUKWU P. E.,
RAO M. A.,
NGODDY P. O.,
MCWATTERS K. H.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04760.x
Subject(s) - arrhenius equation , slurry , starch , shear thinning , activation energy , rheology , starch gelatinization , shear rate , viscosity , materials science , chemistry , arrhenius plot , apparent viscosity , thermodynamics , composite material , food science , organic chemistry , physics
The flow behavior of a 25% cowpea slurry with 8% oil held at 70°C showed shear‐thinning behavior and an Arrhenius temperature relationship. Cowpea flour (8%) and starch (2.5%) slurries heated for less than 1 min at 70–87°C exhibited shear‐thickening while those heated longer times exhibited shear‐thinning behavior. Maximum viscosities attained due to heat‐induced gelatinization showed a power relationship with temperature of heating. Starch gelatinization kinetics followed a first‐order equation and the temperature dependence of the rate constant followed the Arrhenius relationship with an activation energy of about 47.4 kcal/mol. Heating the slurries for >200 min above 80°C resulted in loss of viscosity.