Modelling the rheological properties of gruels produced from selected food products from Cameroon

Taga, Cybele Maka; Nono, Yvette Jiokap

doi:10.5897/ajb2016.15856

Afr. J. Biotechnol.

2017

DOI: 10.5897/ajb2016.15856

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Modelling the rheological properties of gruels produced from selected food products from Cameroon

Cybele Maka Taga¹,

Yvette Jiokap Nono²

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2022

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Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products

Maka

Nono

2022

International Journal of Food Engineering

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The present study was aimed to determine the impact of processing (dehulling or germination) on the structure and rheological behaviour of gruels made from sorghum, soybean and sesame. A rotational viscometer was used to determine the rheological parameters of gruels from these materials. Compared to each raw material, the processing presented a significant effect on the viscosity of the gruels. The power law model was better described the rheological behaviour of the gruels. All gruels were time-dependent fluids, except for germinated sorghum-based gruels. Most of them were thixotropic shear-thinning fluids, only germinated sorghum-based gruels are non-thixotropic shear-thinning fluids and those from dehulled soybean exhibited anti-thixotropic behaviour. The apparent viscosity of gruels decreased with temperature, fitting an Arrhenius relationship, with the activation energy ranging from 5973 to 27,674 J/mol. The rheological behaviour of these foods will helps to understand the behaviour of any products based on their mixture.

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Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products

Maka

Nono

2022

International Journal of Food Engineering

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Modelling the rheological properties of gruels produced from selected food products from Cameroon

Cited by 1 publication

References 31 publications

Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products

Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products

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