Wheat flour and gum cordia composite system: pasting, rheology and texture studies

• Autor(a) principal: MAHMOOD,Kaiser
• Data de Publicação: 2018
• Outros Autores: ALAMRI,Mohammed Saleh, ABDELLATIF,Mohamed Abdelhakim, HUSSAIN,Shahzad, QASEM,Akram Ahmed Abdu
• 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
• topic: gum cordia; gel texture; paste viscosity; wheat flour

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.