Rheological behaviour of steamed rice flour dispersions

• Published in: Journal of food engineering Vol. 51; no. 2; pp. 125 - 129
• Main Authors: Baby Latha, R., Bhat, K.K., Bhattacharya, Suvendu
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.02.2002; Elsevier
• Subjects: Biological and medical sciences; Cereal and baking product industries; Flow behaviour; Food industries; Fundamental and applied biological sciences. Psychology; Rice flour; Yield stress; Model; Rice flour; Flow behaviour; Yield stress; Solid dispersion; Mathematical model; Water vapor; Cereal flour; Rheological properties
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(01)00048-6

Dispersions of steamed rice flour at different solid (10–50%, dry basis) concentrations have been tested for their rheological behaviour employing a rheometer with coaxial cylinder attachment. These dispersions were pseudoplastic in nature with flow behaviour index well below unity (<0.61). Yields stress, as determined by stress relaxation technique, was not noticed in 10% dispersions of solids but was found in dispersions with higher solid concentrations; it increased markedly (more than 200 times) with an elevation in rice flour solids. Experimental values of yield stresses were 1.1–18.3 times higher than those calculated using Herschel-Bulkley, Casson or Bingham plastic models. An increase in concentration of solids from 10% to 50% increased consistency index and apparent viscosity by more than 20 and 10 times, respectively, but flow behaviour index decreased by about 30%.