Rheological characterisation of sol-gel phenomenon and stability of green gram and foxtail millet flour gels
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- 作者：Nagaprabha P. ; Sila Bhattacharya ; sila@cftri.res.in" class="auth_mail" title="E-mail the corresponding author ; silabhat@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Green gram ; Foxtail millet ; Gel formation ; Rheology ; Oscillation ; Gel stability
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：917-923
- 全文大小：719 K
文摘
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Stability of greengram and foxtail millet gels showed either a zero or first order kinetics.
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Initial average gelling temperature 2–3° higher for sol–gel phenomena for all flour.
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Highest initial gelling temperature of 49 °C observed for foxtail millet starch sol/gel.