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- Title
Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products.
- Authors
Maka, Cybèle Taga; Jiokap Nono, Yvette
- Abstract
The present study was aimed to determine the impact of processing (dehulling or germination) on the structure and rheological behaviour of gruels made from sorghum, soybean and sesame. A rotational viscometer was used to determine the rheological parameters of gruels from these materials. Compared to each raw material, the processing presented a significant effect on the viscosity of the gruels. The power law model was better described the rheological behaviour of the gruels. All gruels were time-dependent fluids, except for germinated sorghum-based gruels. Most of them were thixotropic shear-thinning fluids, only germinated sorghum-based gruels are non-thixotropic shear-thinning fluids and those from dehulled soybean exhibited anti-thixotropic behaviour. The apparent viscosity of gruels decreased with temperature, fitting an Arrhenius relationship, with the activation energy ranging from 5973 to 27,674 J/mol. The rheological behaviour of these foods will helps to understand the behaviour of any products based on their mixture.
- Subjects
PORRIDGE; SORGHUM; ACTIVATION energy; VISCOSIMETERS; RAW materials; SOYBEAN
- Publication
International Journal of Food Engineering, 2022, Vol 18, Issue 4, p279
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2021-0209