Oscillatory Rheology and Creep Behavior of Barley β‐d‐glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

Abstract

Small amplitude oscillatory rheology and creep behavior of β-glucan concentrate (BGC) dough were studied as function of particle size (74, 105, 149, 297, and 595 μm), BGC particle-to-water ratio (1:4, 1:5, and 1:6), and temperature (25, 40, 55, 70, and 85 °C). The color intensity and protein content increased with decreasing particle size by creating more surface areas. The water holding capacity (WHC) and sediment volume fraction increased with increasing particle size from 74 to 595 μm, which directly influences the mechanical rigidity and viscoelasticity of the dough. The dough exhibited predominating solid-like behavior (elastic modulus, G' > viscous modulus, G″). A discrete retardation spectrum is employed to the creep data to obtain retardation time and compliance parameters, which varied significantly with particle size and the process temperature. Creep tests exhibited more pronounced effect on dough behavior compared to oscillatory measurement. The protein denaturation temperature was insignificantly increased with particle fractions from 107 to 110 °C. All those information could be helpful to identify the particle size range and WHC of BGC that could be useful to produce a β-d-glucan enriched designed food.

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

“…This might also be because of increase in particle size of the sample, intensifies the color component of the samples by exposing them (Gani, Haq, Masoodi, Broadway & Gani, Haq, Masoodi, Broadway, & Gani, ). Similar trends of L* , a* , and b* values were observed in water chestnut flour, lentil flour, rice flour dispersion (Ahmed, Al‐Attar, & Arfat, ; Ahmed, Taher, et al, ; Ahmed, Thomas, & Al‐Attar, ). On the contrary, lightness ( L*) and yellowness ( b* ) of mango peel powder increased with particle size but greenness ( a*) decreased (Mahawar, Jalgaonkar, Nambi, Bibwe, & Thirupathi, ).…”

“…Similarly, Sample A had lower BD and particle size but higher WAC and OAC binding a greater amount of water and oil. This might also be because of lower protein and ash, which made the mass of Sample A lighter and vice versa for Sample C (Ahmed, Thomas, & Al‐Attar, ). True density also followed the same trend as BD of shallot flour but its value was found to be significantly higher.…”

“…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.…”

“…Research studies have found that rheological, functional and structural properties do not follow a regular trend with the particle size. Thus, detailed study is necessary for each powdered sample in various particle size and its effects on various functional properties for increasing their application in food product development and process engineering (Ahmed, ; Ahmed et al, ; Ahmed, Al‐Jassar, & Thomas, ; Ahmed, Thomas, & Al‐Attar, ). Flow behavior was also largely affected by the particle size distribution, its conformation, particle shape, chemical structures, and interactions between suspended particles (Avila‐De La Rosa, Alvarez‐Ramirez, Vernon‐Carter, Carrillo‐Navas, & Pérez‐Alonso, ; Khounvilay & Sittikijyothin, ; Matia‐Merino, Goh, & Singh, ).…”

Effect of Heat Treatments on Starch Pasting, Particle Size, and Color of Whole‐Grain Barley

“…Heat treatments can alter kernel hardness (Salmenkallio-Marttila et al 2004;Murthy et al 2008), which in turn may change how the barley kernel fractures during milling and may affect the nutrient composition of fractions created during air classification. Particle size can also influence other attributes, including water absorption (Al-Rabadi et al 2012), BG viscosity (Izydorczyk et al 2014), dough rheology (Ahmed et al 2015), and starch pasting (Becker et al 2001). All of these properties can change how barley flour reacts in a food system and the quality of end products (Prasopsunwattana et al 2009;Lazaridou et al 2014).…”