Rheological characterization of fenugreek paste (çemen)

Işıklı, Nursel Develi; Karababa, Erşan

doi:10.1016/j.jfoodeng.2004.08.013

Cited by 68 publications

(20 citation statements)

References 18 publications

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“…This behavior could be due to an increase in water solubility of higher molecular mass compounds with temperature and also change in the soluble mass ratio of galactose to mannose in the aqueous suspension. Our results are in agreements with the observation of Işıklı and Karababa (2005), which showed that apparent viscosity increased with increase in temperature. Garcia-Ochoa and Casas (1992) in their locust bean gum (LBG) showed that when the solubilisation temperature increases, an increase in apparent viscosity is observed.…”

Section: Characterization Of Flow Propertiessupporting

confidence: 93%

“…This kind of flow behavior is an indication of presence of strong binding forces which prevent the paste from displacement of particles, and the substance behaves as a solid formed. These results were in accordance with Işıklı and Karababa (2005). All roller milled fractions and WFF exhibited non-Newtonian, shear thinning (pseudoplastic) behaviour.…”

Section: Characterization Of Flow Propertiessupporting

confidence: 89%

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A study on rheological characteristics of roller milled fenugreek fractions

2015

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Fenugreek seeds were fractionated by roller milling to get various fractions. The roller milled fractions and whole fenugreek flour (WFF) were evaluated for the flow behavior and time-dependent flow properties using a rotational viscometer at the temperatures of 10-60 0 C. The samples subjected to a programmed shear rate increase linearly from 0 to 300 s −1 in 3 min and successive decrease linearly shear rate from 300 s −1 to 0 in 3 min. The roller milled fractions and WFF paste exhibited non-Newtonian pseudoplastic behavior. Difference in hysteresis loop area was observed among the roller milled fractions and WFF, being more noticeable at lower temperatures. Power law and Casson models were used to predict flow properties of samples. The power law model described well the flow behavior of the roller milled fractions and WFF at temperatures tested. Except flour (FL) fraction, consistency coefficient, m, increased with the temperature both in the forward and backward measurements. The roller milled fractions and WFF exhibited rheopectic behavior that increased viscosity with increasing the shear speed and the temperature. For all the sample tested, initial shear stress increased with increase in shear rate and temperature.

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Section: Characterization Of Flow Propertiessupporting

confidence: 93%

Section: Characterization Of Flow Propertiessupporting

confidence: 89%

A study on rheological characteristics of roller milled fenugreek fractions

2015

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“…Table 1 presents major proteins and amino acids in fenugreek seeds. Işıklı and Karababa (2005) reported that a high proportion of protein ranging from 20 to 30% especially amino acid 4-hydroxyisoleucine in fenugreek had high potential for insulin-stimulating activity (8). Fenugreek protein fraction is rich of lysine and can be compared with soybean protein (9).…”

Section: Chemical Constituents Of Fenugreek Seedmentioning

confidence: 99%

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

Khorshidian¹,

Asli²,

Arab³

et al. 2016

Nutr Food Sci Res

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A B S T R A C TFenugreek (Trigonella foenum graecum), native to southern Europe and Asia, is an annual herb with white flowers and hard, yellowish brown and angular seeds, known from ancient times, for nutritional value beside of it medicinal effects. Fenugreek seeds are rich source of gum, fiber, alkaloid, flavonoids, saponin and volatile content. Due to it's high content of fiber, fenugreek could be used as food stabilizer, adhesive and emulsifying agent to change food texture for some special purposes. Some evidences suggest that fenugreek may also be regarded as antidiabetic, anticarcinogenic, remedy for hypocholesterolemia and hypoglycemia, antioxidant, antibacterial agent, gastric stimulant, and anti-anorexia agent. The present article is aimed to review the potential applications of fenugreek as a functional food and nutraceutical.

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“…The experimental values of shear stress gave good fit with modeled values for yam compared to potato (see Figure 5). The rheological data were evaluated by the power law and Casson models which are commonly used to describe the rheological behaviour of fluids exhibiting no plastic behaviour [14]. From the power law model, apparent viscosity is represented in Equation (1) n τ κγ = The logarithmic form of Equation (1) Tables 1-3).…”

Section: Rheological Analysismentioning

confidence: 99%

“…Reliable rheological data are essential for design, quality control, sensory assessment, stability and consumer acceptance of a particular product [12]- [14]. It is also required for process engineering analysis (pumping, mixing, agitation, heating, shelf-life estimation, texture evaluation, product development and the development constitutive equation for rheological characterization [15]).…”

Section: Introductionmentioning

confidence: 99%