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Stress relaxation test for sago–wheat mixtures gel

Sarker, Md. Zaidul Islam and A., Abdul Karim and D. M., A. Manan and Nik Ab Rahman, Nik Norulaini and Abdul Kadir, Mohd. Omar (2003) Stress relaxation test for sago–wheat mixtures gel. International Journal of Food Properties, 6 (3). pp. 431-442. ISSN 1094-2912

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Abstract

Viscoelastic properties of sago starch and wheat flour, and sago–wheat flour mixtures at different percentages of sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and sago starch were determined at various temperatures (55 –95 C). Both sago and wheat starch granules started to swell from 55 C and reached a maximum at 75 C. Flour gels containing mixture of sago þ wheat of different protein content at different levels of sago substitutions were prepared as follows: sago þ HPW, sago þ MPW, and sago þ LPW flours. Stress relaxation (SR) test for control sago and control wheat flours and sago–wheat mixtures were carried out at different percentages of sago substitutions from 10 to 50%. For control flours the value of asymptotic residue modulus, E A for HPW and MPW was rapidly increased with the increase of the gel concentration up to 30% but it decreased at 20%. For LPW it decreased at 20 and 25%, and increased at 30%. At higher percentage of sago in the mixture, E A value does not show uniform consistence pattern. It was found to increase rapidly at 50% of sago portion for all types of wheat flour.

Item Type: Article (Journal)
Additional Information: 6605/24872
Uncontrolled Keywords: Sago–wheat; Swelling power; Viscoelasticity; Residual modulus
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Depositing User: Professor Dr. Md. Zaidul Islam Sarker
Date Deposited: 21 May 2014 15:53
Last Modified: 21 May 2014 15:53
URI: http://irep.iium.edu.my/id/eprint/24872

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