VISCOELASTIC CHARACTERIZATION OF RICE GEL
VISCOELASTIC CHARACTERIZATION OF RICE GEL
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DOI：
10.1111/j.1745-4603.2003.tb01068.x
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发表时间：
2003-10
影响因子：
3.2
通讯作者：
Rashmi Jena;S. Bhattacharya
中科院分区：
文献类型：
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作者：
Rashmi Jena;S. Bhattacharya
从米粉分散体中获得的凝胶的流变性能数据有限；这些信息将有助于开发以大米为基础的凝胶、粥和酱料。研究了米凝胶的粘弹性。将固体含量为15-25%的米粉分散体在微波炉中加热0-75 s，并对样品进行0.01 ~ 10 Hz的振荡频率扫描。存储模量（G′）随着频率的增加而迅速增加，但在较高频率时趋于平稳。随着处理或处理时间的延长，G′和复合粘度增加。固体的含量表明了溶胶-凝胶转化的程度。硬度、弹性和粘性的感官数据也有类似的趋势。感官结果的主成分分析表明，要使米凝胶具有可接受的感官性能，至少需要45 s的处理时间。采用4元弹簧-阻尼器模型对G′值进行建模（0.936 r 0.988, P 0.01）。
There are limited data available on the rheological properties of gel obtained from rice flour dispersions; such information would be useful in developing rice based gels, porridges and spreads. Viscoelasticity of rice gels was investigated. Rice flour dispersions with 15-25% solids contents were heated in a microwave oven for 0-75 s and samples were subjected to oscillatory frequency sweep between 0.01 and 10 Hz. The initial rapid increase in storage modulus (G') with frequency decreased to a plateau at higher frequencies. An increase in G' and complex viscosity with an increase in the time of treatment or concn. of solids indicated the extent of sol-gel transformation. Sensory data on hardness, elasticity and stickiness followed a similar trend. Principal component analysis of sensory results indicated that a min. treatment time of 45 s is needed to achieve a rice gel with acceptable sensory properties. The G' values were modelled (0.936 r 0.988, P 0.01) by the 4-element spring-dashpot model.