A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

Ahmed, Jasim; Al-Jassar, Sarah; Thomas, Linu

doi:10.1016/j.foodhyd.2015.02.012

Cited by 99 publications

(73 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Visual color was measured using a Hunter colorimeter model ColorFlex (Hunter Associates Laboratory, Reston, VA) in terms of L (lightness), a (redness and greenness) and b (yellowness and blueness) as described earlier by Ahmed, Al-Jassar, and Thomas (2015) for rice flour. The instrument (45 /0 geometry, 10 observer) was calibrated with a standard black and white tile followed by measurement of samples.…”

Section: Tristimulus Color Measurementmentioning

confidence: 99%

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Ahmed

Ahmadvand

2015

Food Hydrocolloids

Self Cite

View full text Add to dashboard Cite

Section: Tristimulus Color Measurementmentioning

confidence: 99%

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Ahmed

Ahmadvand

2015

Food Hydrocolloids

Self Cite

View full text Add to dashboard Cite

“…Functional and structural properties of powder/flour are greatly influenced by particle size, which is directly related to the quality of the finished goods, deciding their industrial application. The structural alteration also alters the nutritional, rheological, and functional attributes of the powder/flour (Ahmed, ; Ahmed, Al‐Foudari, Al‐Salman, & Almusallam, ; Ahmed, Al‐Jassar, & Thomas, ; Ahmed, Taher, Mulla, Al‐Hazza, & Luciano, ; Ahmed, Thomas, & Al‐Attar, ). Research studies have found that rheological, functional and structural properties do not follow a regular trend with the particle size.…”

Section: Introductionmentioning

confidence: 99%

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

Influence of three particle size (<180, 180, and 250 μm) of shallot flour on compositional, structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber, amylose, amylopectin, color, and other functional properties showed the indirect effect with an increase in particle size and were found to be higher in lowest particle size, whereas, protein, bulk, true density were lower and ash, fat, moisture, aw, was unaffected by particle size. Rheological properties at concentration (0.5, 1.0, 1.5, and 2.0% [w/w]), temperature (20, 30, 40, 60, and 80°C) and pH (4, 7, and 10) revealed Non‐Newtonian, shear thinning behavior of all samples with flow behavior index (n) <1 and coefficient of determination (R2) >0.90, using power law model. Examined pasting property showed higher viscosity values, holding strength and lower peak time and temperature for sample with lower particle size. Thermal parameters (T o, T p, and T c) and change of enthalpy ( ΔH) values increased with increase in particle size. Practical application A comprehensive study of rheological, thermal, and structural properties concludes application of shallot flour as a thickener in various food products. The particle size of shallot flour (<180 μm) was found to be most suitable for their application as a thickener, evident from proximate, physiochemical, functional, rheological, pasting, and thermal parameters. SEM results also reveal the application of shallot flour (<180 μm) as a thickener. Shallot flour can not only improve the texture of the food products as natural thickener but can also enhance the flavor profile.

show abstract

“…Depending on their size, water is either absorbed directly or adsorbed via capillary forces (Rosell et al, 2009). It is commonly known that with decreasing particle size, the water binding capacity of fibers decreases (Ahmed et al, 2015), which is also the case in this study.…”

Section: Water Holding Capacity (Whc) Of Dietary Fibersmentioning

confidence: 68%

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

et al. 2015

View full text Add to dashboard Cite

The growing interest in the usage of dietary fiber in food has caused the need to provide precise tools for describing its physical properties. This research examined two dietary fibers from oats and beets, respectively, in variable particle sizes. The application of automated static image analysis for describing the hydration properties and particle size distribution of dietary fiber was analyzed. Conventional tests for water holding capacity (WHC) were conducted. The particles were measured at two points: dry and after water soaking. The most significant water holding capacity (7.00 g water/g solid) was achieved by the smaller sized oat fiber. Conversely, the water holding capacity was highest (4.20 g water/g solid) in larger sized beet fiber. There was evidence for water absorption increasing with a decrease in particle size in regards to the same fiber source. Very strong correlations were drawn between particle shape parameters, such as fiber length, straightness, width and hydration properties measured conventionally. The regression analysis provided the opportunity to estimate whether the automated static image analysis method could be an efficient tool in describing the hydration properties of dietary fiber. The application of the method was validated using mathematical model which was verified in comparison to conventional WHC measurement results.Keywords: dietary fiber; particle size; hydration properties; automated static image analysis.Practical Application: Automated static image analysis could measure precisely the dietary fiber in dry and wet environment which could be a valuable tool for describing the water-holding properties of dietary fiber.

show abstract

A comparison in rheological, thermal, and structural properties between Indian Basmati and Egyptian Giza rice flour dispersions as influenced by particle size

Cited by 99 publications

References 34 publications

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Automated static image analysis as a novel tool in describing the physical properties of dietary fiber

Contact Info

Product

Resources

About