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Study on the Effect of Concentration and Temperature on Rheological Properties of Whole Barley Flour Suspension by Using M itschka Method
Author(s) -
Kaur Sumeet,
Das Madhusweta
Publication year - 2014
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/jtxs.12061
Subject(s) - rheology , shear thinning , suspension (topology) , shear rate , materials science , consistency index , power law , aqueous suspension , viscosity , food science , mathematics , chromatography , chemistry , composite material , aqueous solution , statistics , organic chemistry , pure mathematics , homotopy
Rheological behavior of cooked whole barley flour suspension (5–7 g/100 mL) was studied using B rookfield D igital V iscometer at four rpm (10, 20, 50 and 100), and for five temperatures (30, 35, 40, 45 and 50 C ). The suspension behaved as a shear‐thinning fluid and the power law model could satisfactorily describe the relationship between shear rate and shear stress with flow behavior index in the range of 0.49–0.74. The consistency coefficient was in the range of 0.20–2.08 Pa ·s n and it varied inversely with temperature following A rrhenius equation, while a power law model was suitable for its direct relationship with concentration. Practical Applications Barley is gaining importance in human food because of the presence of β ‐glucans having beneficial effects on health. The study embodied in the present work gives the idea of viscosity of whole barley flour suspension for different concentrations, temperatures and shear rates. Information on these parameters and a model relating them are important attributes required in preparation, quality control and equipment design for barley‐based soups.