scholarly journals Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling

2012 ◽  
Vol 30 (No. 3) ◽  
pp. 227-235 ◽  
Author(s):  
A. Pichler ◽  
A. Pozderović ◽  
J. Pavlović
Keyword(s):  
Rheological Properties ◽  
Guar Gum ◽  
Measured Data ◽  
Flow Index ◽  
Modified Starch ◽  
Rotational Viscometer ◽  
Waxy Maize ◽  
Gum Karaya ◽  
Different Temperatures ◽  
Modified Starches

The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of sucrose (27%), combination of sucrose (17%) and fructose (10%), and combination of sucrose (25.4%) and trehalose (1.6%) was observed. Modified starches, tapioca modified starch (1%) or waxy maize modified starch (1%), hydrocolloids, karaya (0.05%), or guar (0.05%) were added into the cream fillings too. The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer. The consistency coefficient and flow index were calculated from the measured data. The results showed that waxy maize modified starch or guar gum additions into raspberry cream fillings had a greater impact on the cream filling consistency than tapioca modified starch or gum karaya. All raspberry cream fillings were Non-Newtonian stationary fluids at the measured temperatures except cream fillings S (with sucrose) and SF (with sucrose and fructose) with guar gum at a low temperature. These cream fillings were non-stationary rheopectic fluids at 0°C. The above mentioned sugars added influence the rheological properties of the cream fillings in different ways.  

Rheological Properties of Tomato Concentrate

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Manish Dak ◽  
Radha Charan Verma ◽  
S N A Jaaffrey
Keyword(s):  
Rheological Properties ◽  
Absolute Temperature ◽  
Power Law Model ◽  
Arrhenius Model ◽  
Rotational Viscometer ◽  
Consistency Coefficient ◽  
Flow Behaviour Index ◽  
Different Temperatures ◽  
Wide Gap ◽  
Good Agreement

Rheological properties of tomato concentrate were evaluated using a wide-gap rotational viscometer (Brookfield Engineering Laboratories: Model LVDV-II) at different temperatures of 20, 30, 40, 50, and 60oC, at concentration of 18, 12.18 and 8.04 % total solids, and at appropriate shear rate(1-100 RPM). The power law model was fitted to the experimental results. The values of flow behaviour index (n) were found less than unity (0.23 to 0.82) at all the temperature and the concentration indicating shear-thinning (pseudoplasticity) behaviour of the concentrate. The correlation between the observed consistency coefficient ranging from 0.09 to 65.87 Pa.sn and the inverse absolute temperature has been exhibited by Arrhenius model. Consistency coefficient increased exponentially with increase in the concentration. Statistical model was used for prediction of the consistency coefficient as a function of temperature and concentration which showed a good agreement (r2=0.99) between experimental and theoretical values. The magnitude of activation energy were found to be in the range of 8.6 to 14.08 kJ/mol.K.

scholarly journals EFFECT OF POLYETHYLENE MOLECULAR MASS CHARACTERISTICS ON SLIP EFFECT

2016 ◽  
Vol 11 (5) ◽  
pp. 91-93
Author(s):  
A. A. Yurkin ◽  
I. D. Simonov-Emelyanov ◽  
P. V. Surikov ◽  
N. L. Shembel
Keyword(s):  
Molecular Weight ◽  
Molecular Mass ◽  
Rheological Properties ◽  
Melt Flow Index ◽  
Flow Index ◽  
Slip Effect ◽  
Melt Flow ◽  
Molecular Weight Characteristics ◽  
Different Temperatures ◽  
Different Molecular Weight

The rheological properties of polyethylene with different molecular weight characteristics were studied. Difference of molecular weight characteristics was found on the basis of melt flow index, and slip effect in the molten polyethylene flow was studied. The presence of slip effect is found in case of flowing polyethylene with a higher molecular weight in contrast to polyethylene with lower molecular weight at different temperatures. Changes of the slip effect parameters upon mixing polyethylenes with very much different molecular weight characteristics were studied.

scholarly journals Assessment of Nutrient Contents of Modified Finger Millet (Eleusine coracana) Starch

2017 ◽  
Vol 5 (2) ◽  
pp. 132
Author(s):  
Tukura Bitrus Wokhe ◽  
Florence Nkiruka Obelle ◽  
James Ukamaka Okere
Keyword(s):  
Finger Millet ◽  
Guar Gum ◽  
Absorption Spectrometry ◽  
Industrial Applications ◽  
Modified Starch ◽  
Mineral Contents ◽  
Nutrient Contents ◽  
Modified Starches ◽  
Physicochemical And Structural Properties ◽  
Specific Health

Modification processes can change the physicochemical and structural properties of native starch, thereby increasing its industrial applications. Finger millet starch (FMS) was modified with casava starch (CS), guar gum (GG) and xanthan gum (XG) modifiers at the ratios of 95:5%, 90:10%, 80:20% and 75: 25%, for each of the modifier. The proximate and mineral compositions of the modified starch were determined using standard methods. Atomic absorption spectrometry method was used to quantify the mineral contents of the modified starch. Proximate contents of the modified FMS starch varied according to the type of the modifier and FMS/modifier ratios. Concentrations of carbohydrate in CS (66.97±0.03%), GG (64.42±0.05%) and XG (64.64 ± 0.01%) FMS modified starches were highest at 10%, 25% and 5% of the modifier contents repectively. The highest levels of fat in GG (8.91±0.02%), XG (7.89±0.01) and ash (3.55±0.02%) in CS modified starches were recorded when the quantity of the modifiers were increased to 25%. Fatty acid levels in the modified starches varied in the order of XG (7.74±0.03%) at 20% > GG (7.13±0.02%) at 25% > CS (5.14±0.20%) at 10%. At 25% modifier contents, levels of mineral element were highest in the modified CS and GG starches. Modifications decreased Mg, Mn, Fe, Zn, and Cu contents, while the concentrations Na, K, Ca and P increased. The modified starches can be used for production of some foods for specific health purposes.

scholarly journals Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2197
Author(s):  
Jarosław Korus ◽  
Rafał Ziobro ◽  
Teresa Witczak ◽  
Kamila Kapusniak (Jochym) ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Succinic Anhydride ◽  
Guar Gum ◽  
Potato Starch ◽  
Angular Frequency ◽  
Gluten Free ◽  
Significant Drop ◽  
Osa Starch ◽  
Octenyl Succinic Anhydride ◽  
Modified Starches

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G′ and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

Use of Modified Starches as Thickeners of Cocoa Syrups

2004 ◽  
Vol 10 (5) ◽  
pp. 347-354 ◽  
Author(s):  
M. Sikora ◽  
L. Juszczak ◽  
M. Sady ◽  
J. Krawontka
Keyword(s):  
Rheological Properties ◽  
Sensory Properties ◽  
Modified Starch ◽  
Laboratory Conditions ◽  
Modified Starches

Elaboration of cocoa syrups by the use of modified starches such as acetylated distarch adipate (ADA) and oxidised starch (OS) were described and analysed the influence of different amounts of ADA and OS on physical and sensory properties of cocoa syrups. The sensory, textural and rheological properties of syrups produced in the laboratory conditions were compared to the properties of commercially produced ones. The quantity of modified starch added affected textural and rheological properties of syrups. All analysed syrups showed non-Newtonian, pseudoplastic flow and thixotropy. Values of yield stresses, viscosities of Casson, and consistency coefficients of syrups prepared in laboratory conditions increased with an increase in the addition of modified starches.

scholarly journals Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 681
Author(s):  
Monika Sterczyńska ◽  
Marek Zdaniewicz ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Waste Products ◽  
Low Viscosity ◽  
Post Process ◽  
High Shear Rates ◽  
Different Temperatures ◽  
Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

scholarly journals Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

2013 ◽  
Vol 16 (3) ◽  
pp. 63-66
Author(s):  
Peter Hlaváč ◽  
Monika Božiková
Keyword(s):  
Rheological Properties ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Fat Content ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
Rotational Viscometer ◽  
Two Samples ◽  
Dynamic And Kinematic Viscosity ◽  
Temperature Dynamic

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

2016 ◽  
Vol 9 (5) ◽  
pp. 849-858 ◽  
Author(s):  
Tao Wang ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Yaping Liu ◽  
Zhongxue Gao
Keyword(s):  
Guar Gum ◽  
Modified Starch ◽  
Yellow Mustard

Improvement of Anti-Washout Performance of Calcium Phosphate Cement Using Modified Starch

2007 ◽  
Vol 336-338 ◽  
pp. 1628-1631 ◽  
Author(s):  
Ling Chen ◽  
Hong Xiang ◽  
Xiao Xi Li ◽  
Jian Dong Ye ◽  
Xiu Peng Wang ◽  
...  
Keyword(s):  
Calcium Phosphate ◽  
Body Fluid ◽  
Clinical Applications ◽  
Modified Starch ◽  
X Ray Diffraction ◽  
X Ray ◽  
Calcium Phosphate Cements ◽  
Modified Starches ◽  
Gelatinized Starch ◽  
Bone Repairing

Calcium phosphate cements (CPCs) are well-known orthopedic materials for filling bone. However, CPC pastes tend to disintegrate immediately when contacting with blood or other aqueous (body) fluids, which is a main limitation of its clinical applications in bone repairing, reconstruction and augmentation. To improve the anti-washout performance of CPC, modified starches such as pre-gelatinized starch, etherified starch, and esterified starch were added to the liquid phase of CPC in this work. CPC with good anti-washout performance was prepared and the effects of the modified starches on the properties of CPC were investigated. The results showed that the CPC with the modified starches were more stable in simulated body fluid than that without modified starch, especially the CPC with the etherified starch (II). X-ray diffraction analysis revealed that the modified starches did not inhibit CPC components from converting to hydroxyapatite. Furthermore, the anti-washout mechanism of the modified starches in CPC was discussed. It is concluded that the addition of the modified starches such as pre-gelatinized starch, etherified starch, and esterified starch to CPC can improve its anti-washout performance and should be of value in clinical surgery where the cement is exposed to blood.

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