Linear and Non-Linear Rheological Properties of Foods

Duvarcı, Özlem Çağlar; Yazar, Gamze; Doğan, Hülya; Kokini, Jozef L.

doi:10.1201/9780429449734-1

Cited by 8 publications

(24 citation statements)

References 1 publication

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“…MaxV is the peak viscosity where the highest degree of starch gelatinization occurs. The MaxV values obtained for each of the extruded products were very low, due the damage in the starch granules during the extrusion process [38]; this led to a notorious decrease of viscosity values in the extruded products, as shown in Figure 2. A similar trend on other viscosity parameters (MinV, FinV, and setback viscosity) values is shown in Table 4.…”

Section: Resultsmentioning

confidence: 99%

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Tobías‐Espinoza

Amaya‐Guerra

Quintero‐Ramos

et al. 2019

Foods

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The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7–33.1%), flaxseed (6.6–9.3%), maize grits (55.6–67.3%) and minor ingredients (4.7%) were extruded in a twin-screw extruder. Insoluble and soluble fiber contents in extrudates increased as the proportions of amaranth and flaxseed increased. However, the highest flaxseed proportion had the highest soluble fiber content (1.9%). Extruded products with the highest proportion of flaxseed and amaranth resulted in the highest dietary fiber content and hardness values (5.2 N), which was correlated with the microstructural analysis where the crystallinity increased, resulting in larger, and more compact laminar structure. The extruded products with the highest maize grits proportion had the highest viscosity, expansion, and water absorption indexes, and the lowest water solubility index values. The mixtures with amaranth (18.7–22.9%), flaxseed (8.6–9.3%), and maize grits (63.8–67.3%) resulted in extruded products with acceptable physicochemical and functional properties.

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Section: Resultsmentioning

confidence: 99%

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Tobías‐Espinoza

Amaya‐Guerra

Quintero‐Ramos

et al. 2019

Foods

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“…The ratio of viscous (Gʹʹ) to elastic (Gʹ) components which is known as loss factor (tanδ) is another commonly used parameter to evaluate the dynamic viscoelastic properties of materials [ 18 ]. Since Gʹ values are higher than Gʹʹ values for all samples throughout the applied frequency range, tanδ for all samples were lower than 1.…”

Section: Resultsmentioning

confidence: 99%

Identification of gluten-like proteins in selected pod bearing leguminous tree seeds

et al. 2021

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The protein composition, molecular weight distribution, and rheological properties of honey locust, mesquite, Kentucky coffee tree, and carob seed germs were compared against wheat gluten. Polymeric and Osborne fractionation protocols were used to assess biochemical properties. Dynamic oscillatory shear tests were performed to evaluate protein functionality. All samples had similar ratios of protein fractions as well as high molecular weight disulfide linked proteins except for the Kentucky coffee tree germ proteins, which were found to have lower molecular weight proteins with little disulfide polymerization. Samples were rich in acidic and polar amino acids (glutamic acid and arginine,). Rheological analyses showed that vital wheat gluten had the most stable network, while Kentucky coffee seed proteins had the weakest. High molecular weight disulfide linked glutenous proteins are a common, but not universal feature of pod bearing leguminous trees.

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“…Rheology is broadly defined as the field of science that studies the deformation and flow of materials with complex or non-Newtonian viscosity [ 43 , 44 ]. A rheological measurement is conducted on a given material by imposing a well-defined strain or strain rate and by measuring the resulting stress response or vice versa.…”

Section: Physical Dough Testing Methodsmentioning

confidence: 99%

“…The relationship between these physical events leads to different rheological properties that can be characterized by parameters such as modulus, viscosity, etc. [ 9 , 43 ]. Thus, rheology quantifies useful food descriptors such as creamy, mushy, slippery, rubbery, and astringent [ 44 ].…”

Section: Physical Dough Testing Methodsmentioning

confidence: 99%

Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review

Yazar

2023

Foods

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Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods. Empirical methods have been useful in industry and research to relate wheat flour quality to baking performance. However, these methods have the disadvantage of providing data in arbitrary units, which makes the fundamental interpretation of results difficult. Therefore, this review focuses on the use of fundamental rheological methods to determine wheat flour quality in terms of processing performance. During the transition from wheat flour to bread, wheat flour dough is mostly exposed to large deformations, and the quality of wheat flour determines its response to these large deformations and its baking quality. For this reason, this review only focuses on the application of fundamental rheological tests that are conducted in the non-linear viscoelastic region where wheat flour dough experiences large deformations.

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Linear and Non-Linear Rheological Properties of Foods

Cited by 8 publications

References 1 publication

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Identification of gluten-like proteins in selected pod bearing leguminous tree seeds

Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review

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