Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum

Sopade, P. A.; Kassum, A. L.

doi:10.1016/s0733-5210(09)80071-4

Cited by 24 publications

(19 citation statements)

References 7 publications

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“…1, as temperature and speed increased, the viscosity of mulberry pekmez decreased. Similar observations had been reported by several researchers (Finley, 1973;Heikal & Chhinnan, 1990;Khan et al, 1990;Sopade & Kassum, 1992). An activation energy is necessary for moving of a molecule, and as the temperature increases, the liquid flows more easily due to higher an activation energy in high temperatures (G€ urses & Bayrakc ßeken, 1996).…”

Section: Rheological Behavioursupporting

confidence: 91%

Rheological, physical and chemical characteristics of mulberry pekmez

2005

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Section: Rheological Behavioursupporting

confidence: 91%

Rheological, physical and chemical characteristics of mulberry pekmez

2005

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“…In this study, an increase in temperature decreased the viscosity of tapioca meal. This observation agrees with earlier studies [33][34][35] on akamu and other foods. [36,37] Sopade and Fillibus [35] likened this inverse relationship between viscosity and temperature to the incidence of a freer molecule to …”

Section: Resultssupporting

confidence: 94%

Functional Properties of Cassava Tapioca Grits

Eke

Achinewhu

Sanni

2010

International Journal of Food Properties

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This study investigated the functional properties of tapioca grits produced from wet starches from 39 different cassava varieties (36 cassava mosaic disease resistant varieties CMD clones and 3 checks TMS 30572, 4(2) 1425 and 82/00058). There were significant differences (p < 0.05) for functional properties of tapioca grits from different cassava varieties. Dispersibility of tapioca ranged from 6-29%, water absorption capacity (WAC) ranged from 415.13-595.26%, swelling power ranged from 20.76-26.92%, solubility index ranged from 4.04-20.42%, color intensity ranged from 87.79-92.09%. Granule size of pre-gelatinized tapioca ranged from 12.50-22.50 mm. Significant differences (p < 0.05) were obtained on the effect of cassava varieties, viscometer speeds and temperature of tapioca meal. The viscosity of the tapioca meal decreased (37.90-0.72 Pa.s) with increasing shear rates at both 30 and 40 o C, but higher for lower temperature respectively. Tapioca meal produced from cassava variety M98/0028 had the highest viscosity 37.90 Pa.s at 13.66 (s -1 ).

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“…From the food standpoint, rheology has been defined as the study of the deformation and flow of the raw materials, processing intermediates, and final food products. Knowledge of the rheological properties of starch systems is of great significance in processing, quality control, sensory evaluation, and structural studies (Chun and Yoo 2004;Sopade and Kassum 1992). Rapid Visco Analyzer (RVA) is an instrument commonly used to evaluate starch pasting properties, and is often combined with a gel texture study (Texture Profile Analyzer, TPA) to probe the gelling properties of starch systems.…”

Section: Introductionmentioning

confidence: 99%

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Dai

Gan

et al. 2016

Food Bioprocess Technol

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Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.

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Rheological characterization of akamu, a semi-liquid food made from maize, millet and sorghum

Cited by 24 publications

References 7 publications

Rheological, physical and chemical characteristics of mulberry pekmez

Rheological, physical and chemical characteristics of mulberry pekmez

Functional Properties of Cassava Tapioca Grits

Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

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