Author(s):

Nisha R, Pandiarajan T, Ganapathy S, Amirtham D and Duraisamy MR

Abstract: Rheological characterization of the various flours from the broken rice, barnyard millet and green gram flour were investigated for flow behaviour, fluid model fitting, swelling power and solubility index. Results indicated out that each of the different flour might be utilized for specific applications in food processing. The flour combinations includes (broken rice, barnyard millet and green gram flour) - Mix 1- 80:10:10; Mix 2- 60:20:20; Mix 3- 40:30:30; Mix 4- 50:30:20; Mix 5- 50:20:30. The swelling power of invariably higher for mix 1 flour indicated the pastes were dependent on the swelled starch–protein complex granules and the formation of new cross-links in the network, and solubility were higher for mix 5. The flow behaviour of the prepared of different blend combinations showed that shear stress increased with increase in shear rate. It shows the behaviour of a non-Newtonian fluid, meaning that their viscosity is dependent on shear rate or the deformation caused on the sample. Model fitting was done with fluid models like casson, bingham, power law and Hershel bulkley models of all the best fitted models was Hershel bulkley giving R² values. Rheological data was fitted well for the Hershel bulkley model with R² value ranging from 0.90-0.99. Flow index (n-value) for the combinations observed from the table was less than 1 (n<1), which indicated the shear thinning behaviour of the formulations. Consistency index was in the range of 0.2- 1.5 and confirms viscous nature of the fluid.

Pages: 2026-2029  |  999 Views  398 Downloads

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