Rheology and Water Imbibing of Major Fractions of Soybean Beverage

Abstract

Six fractions of soybean cotyledons were prepared as slurries ranging from 10-65% solids. Cell wall material and protein had the highest consistency coefficients at a given concentration while the soluble carbohydrate had the lowest. Removal of cell wall material from full fat flour significantly reduced consistency coefficient while defatting had no significant effect. Pseudoplastic flow behavior increased with concentration for all fractions except the soluble carbohydrate, which showed Newtonian behavior regardless of concentration. Water imbibing ability correlated well with high consistency coefficients and pseudoplastic flow behavior.

Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises)

“…According to Urbanski, Wei, Nelson, and Steinberg (1982) the consistency coefficient of a suspension has a linear relationship with the intumesced polymers. A suspension is basically composed by polymers, which causes large internal frictions when intumesced, resulting in the rise of the consistency coefficient (K).…”

Rheological properties of emulsions stabilized by green banana (Musa cavendishii) pulp fitted by power law model

“…Similar results were observed by Ma and Barbosa-Canovas (1994) and Gladwell et al (1986), who working with mayonnaise, observed that consistency coefficient magnitude increased with oil concentrations. According to Urbanski et al (1982), the emulsions consistency coefficient has a linear relationship with the intumesced polymers. A emulsion,when is compound by polymers, causes large internal frictions, resulting in consistency coefficient (K) raise.…”

Hydration of heat‐treated soy protein isolate and its effect on the molten flow properties at an elevated temperature

“…In the water range above the critical water content, the free water in the sample presumably acts as a lubricant during the melt flow of SPI and is responsible for its power-law fluid flow properties (Fujio et ul., 1991; Hayashi ef af., 1991). Power-law flow has also been observed in SPI suspensions (4-1670 dry matter by weight) at 25°C by Hermansson (1975) and in slurries of soybean cotyledons (10-6570 solids) at 20°C by Urbanski et al (1982).…”