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Description: Rheological responses of rice flour dispersions are essential for controlling process conditions, designing flow systems, estimating texture of foods and broadening utilization of rice-related materials. Dynamic shear rheological analysis is an excellent method used to characterize or classify the viscoelastic properties of macromolecular dispersions. The objective of our study was to determine the rheological behaviors of non-waxy Nigerian and Senegalese rice flour dispersions in steady and dynamic shear, and the effect of concentration on rheological properties. Steady and dynamic rheological responses of the rice flour dispersions were determined at different concentrations (4, 6 and 8%). All the rice flour dispersions exhibited a non-Newtonian shear thinning behavior. The power law model was used in expressing the correlation between concentration and apparent viscosity. Dynamic responses of the studied samples showed that Storage (G') and loss (G'') moduli both increased with increasing frequency (?). The magnitudes of both G' and G" increased with increase in dispersion concentration. Dynamic rheological results exhibited a gel-like viscoelastic property with G' higher than G".

Keywords: Rheology, Rice starch, Dynamic properties, Rice flour
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Date: 2017-08-07
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Conference name: CSBE/SCGAB 2017 Annual Conference, Canad Inns Polo Park, Winnipeg, Manitoba, 6-10 August 2017.
Session name: Session 6C: Food Processing: Thermal and Non-thermal Approaches

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Type: Text.Article
Format: PDF
Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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