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RHEOLOGY OF RICE‐FLOUR PASTES: EFFECT OF VARIETY, CONCENTRATION, AND TEMPERATURE AND TIME OF COOKING
Author(s) -
RANI M. R. SANDHYA,
BHATTACHARYA K. R.
Publication year - 1989
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1989.tb00427.x
Subject(s) - amylose , thixotropy , food science , rheology , rice flour , viscosity , shear thinning , materials science , chemistry , composite material , organic chemistry , starch , raw material
Cooked pastes of rice flour showed time‐dependent shear thinning (thixotropy). Yield stresses were observed at high concentrations and high pasting temperatures. The Herschel‐Bulkley power law equation could be used with certain limitations to characterize the flow behaviour of the pastes. At low pasting temperatures (60°, 75°C), apparent viscosity increased with increasing concentration and time of cooking, and was higher for low‐amylose than for high‐amylose rice. But when cooked at 95°C, two distinct patterns were seen. At low concentrations, apparent viscosity again increased with increasing time of cooking and was higher for low‐amylose than for high‐amylose rice. But at concentrations above 7%, the pattern was totally reversed, viz., viscosity decreased with time of cooking and was higher for high‐amylose rice.