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Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert ( S amanu) Made from Germinated Wheat
Author(s) -
Amiryousefi Mohammad Reza,
Razavi Seyed M.A.
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12005
Subject(s) - thixotropy , rheology , lightness , microstructure , shear rate , apparent viscosity , shear thinning , viscosity , materials science , food science , chemistry , mathematics , composite material , computer science , computer vision
S amanu is a functional dessert made traditionally from germinated wheat and whole wheat flours over minimum heating, and is rich in some important vitamins and minerals. In this study, the chemical compositions, color, microstructure and steady‐shear flow behavior of different S amanu samples were determined. The flow behavior was adequately described by the power law model and all samples behaved as shear‐thinning fluids. The flow behavior index ranged from 0.48 to 0.98, while the consistency index was between 0.006 and 11.46 Pa ·s n . Furthermore, the S amanu samples revealed that the thixotropic behavior and the time dependency data fitted well with Weltman model. During the preparation of S amanu, development of brown color and significant reduction in lightness from 46.61 to 20.07 were observed. The morphological differentiations of the S amanu samples were closely related to their rheological properties. Practical Applications It is well known that there is still a significant search for new products with excellent functional properties and good price, which could be a potential alternative to some commercial foods. Understanding the physical and chemical properties of semisolid food products like S amanu (as a new functional dessert) is very important in view of industrial applications. Determinations of the rheological parameters, such as flow behavior, yield stress, apparent viscosity at a specific shear rate and thixotropy, are necessary for proper characterization of the product and scaling up of the production. In this study, color changes during S amanu preparation and also the morphology of the final products were evaluated to relate them with the rheological properties, and comparison to trademark and traditional samples was performed.