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RHEOLOGICAL AND HYDRATION PROPERTIES OF POPPED RICE
Author(s) -
MURUGESAN G.,
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.tb00443.x
Subject(s) - thixotropy , slurry , rheology , starch , volume (thermodynamics) , viscosity , food science , materials science , chemistry , chemical engineering , thermodynamics , composite material , physics , engineering
The cold‐slurry viscosity, sediment volume and hydration power of popped rice, along with those of dry‐heat parboiled rice and expanded rice for comparison, were determined. Values of all these properties increased with increasing severity of processing treatment but decreased with starch reassociation. The cold slurries of these products showed time‐dependent thinning, indicating thixotropic nature. A yield value appeared beyond a certain minimum concentration. The viscosities of the products, their hydration power and sediment volume were all interrelated. The popped rice was well gelatinized with little or no starch reassociation.