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Rheology of Sol‐Gel Thermal Transition in Cowpea Flour and Starch Slurry
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.tb08685.x
Subject(s) - starch , rheology , starch gelatinization , food science , slurry , chemistry , materials science , composite material
A thermal scanning rigidity monitor was used to follow rheological changes during heating of cowpea flour and starch slurries. The gelantinization temperature of cowpea starch was in the range 67–78°C. For cowpea flour, in addition to starch gelatinization, a shallow plateau was observed. The starch gelatinization onset temperature shifted from 67°C for starch to 72C for 25% cowpea flour that contained 12–15% starch. The modulus (G′) of cowpea gels increased with flour concentration according to a power relationship. Rigidity of the cowpea starch and flour gels decreased at temperatures higher than 78 and 87°C, respectively.