Rheology of cooked decorticated pulses

Gujral, HS Sodhi, NS

Hs. Gujral et Ns. Sodhi, Rheology of cooked decorticated pulses, J FD SCI M, 38(2), 2001, pp. 168-170

7

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

2

2001

168 - 170

ISI

0022-1155(200103/04)38:2<168:ROCDP>2.0.ZU;2-D

A study was conducted on the rheology of three cooked decorticated pulses ( Mungi, Masar and Mah) at different temperatures (20 to 50 degreesC) and con centrations (15 to 25%) using a rotational viscometer. The results showed t hat cooked Mungi dhal had the maximum consistency coefficient, followed by Mah and Masar. The consistency coefficient increased with increase in conce ntration but decreased with increase in temperature. The regression model c omputed could be used to predict the consistency co-efficient of the cooked dhal, when the concentration and temperature are known. The effect of conc entration of the consistency co-efficient was more significant than the eff ect of temperature in all the three dhals. The activation energy of flow fo r the various cooked dhal samples ranged between 20.52 and 54.01 kJ/g mol.