Wheat flour and gum cordia composite system: pasting, rheology and texture studies
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400691 |
Resumo: | Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels, respectively. The highest hardness was observed for 10% acetylated GC gel while the same concentration of native GC depicted opposite trend. |
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Food Science and Technology (Campinas) |
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Wheat flour and gum cordia composite system: pasting, rheology and texture studiesgum cordiagel texturepaste viscositywheat flourAbstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels, respectively. The highest hardness was observed for 10% acetylated GC gel while the same concentration of native GC depicted opposite trend.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400691Food Science and Technology v.38 n.4 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.10717info:eu-repo/semantics/openAccessMAHMOOD,KaiserALAMRI,Mohammed SalehABDELLATIF,Mohamed AbdelhakimHUSSAIN,ShahzadQASEM,Akram Ahmed Abdueng2018-11-30T00:00:00Zoai:scielo:S0101-20612018000400691Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-11-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies |
title |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies |
spellingShingle |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies MAHMOOD,Kaiser gum cordia gel texture paste viscosity wheat flour |
title_short |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies |
title_full |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies |
title_fullStr |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies |
title_full_unstemmed |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies |
title_sort |
Wheat flour and gum cordia composite system: pasting, rheology and texture studies |
author |
MAHMOOD,Kaiser |
author_facet |
MAHMOOD,Kaiser ALAMRI,Mohammed Saleh ABDELLATIF,Mohamed Abdelhakim HUSSAIN,Shahzad QASEM,Akram Ahmed Abdu |
author_role |
author |
author2 |
ALAMRI,Mohammed Saleh ABDELLATIF,Mohamed Abdelhakim HUSSAIN,Shahzad QASEM,Akram Ahmed Abdu |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
MAHMOOD,Kaiser ALAMRI,Mohammed Saleh ABDELLATIF,Mohamed Abdelhakim HUSSAIN,Shahzad QASEM,Akram Ahmed Abdu |
dc.subject.por.fl_str_mv |
gum cordia gel texture paste viscosity wheat flour |
topic |
gum cordia gel texture paste viscosity wheat flour |
description |
Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels, respectively. The highest hardness was observed for 10% acetylated GC gel while the same concentration of native GC depicted opposite trend. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400691 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400691 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.10717 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.4 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322557059072 |