A study on rheological characteristics of roller milled fenugreek fractions
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- 作者：Suresh D. Sakhare ; Aashitosh A. Inamdar…
- 关键词：Rheology ; Fenugreek ; Fractions ; Flow behavior ; Non ; newtonian behavior ; Rheopectic
- 刊名：Journal of Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：53
- 期：1
- 页码：421-430
- 全文大小：979 KB
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Aashitosh A. Inamdar (1)
P. Prabhasankar (1)
1. Flour Milling, Baking & Confectionery Technology Department, CSIR - Central Food Technological Research Institute, Mysore, 570 020, India - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science
Chemistry - 出版者：Springer India
- ISSN：0975-8402
文摘
Fenugreek seeds were fractionated by roller milling to get various fractions. The roller milled fractions and whole fenugreek flour (WFF) were evaluated for the flow behavior and time-dependent flow properties using a rotational viscometer at the temperatures of 10–60 0C. The samples subjected to a programmed shear rate increase linearly from 0 to 300 s−1 in 3 min and successive decrease linearly shear rate from 300 s−1 to 0 in 3 min. The roller milled fractions and WFF paste exhibited non-Newtonian pseudoplastic behavior. Difference in hysteresis loop area was observed among the roller milled fractions and WFF, being more noticeable at lower temperatures. Power law and Casson models were used to predict flow properties of samples. The power law model described well the flow behavior of the roller milled fractions and WFF at temperatures tested. Except flour (FL) fraction, consistency coefficient, m, increased with the temperature both in the forward and backward measurements. The roller milled fractions and WFF exhibited rheopectic behavior that increased viscosity with increasing the shear speed and the temperature. For all the sample tested, initial shear stress increased with increase in shear rate and temperature. Keywords Rheology Fenugreek Fractions Flow behavior Non-newtonian behavior Rheopectic