Rheological properties of extruded dispersions of flaxseed-maize blend
WU, Min
Lİ, Dong
WANG, Li-Jun
Özkan, Necati
Mao, Zhi-Huai
Rheological properties of the extruded pastes of various extrusion conditions were investigated by dynamic oscillation and creep-recovery tests. Temperature sweep test showed that the starch gelatinization of non-extruded pastes took place at about 67 degrees C and no gelatinization was observed for the extruded sample. Frequency sweep tests could be represented by a Power law model and the samples showed gel-like behavior since storage modulus was much larger than loss modulus. The creep-recovery data were modeled by the Burger's model. With the addition of flaxseed, the viscoelastic modulii of pastes were increased due to the formation of starch-protein-fat network, however, with further increasing the flaxseed content the viscoelastic modulii of pastes were decreased due to excessive fat which lead to network weakening. The water holding capacity results indicated that the viscoelastic properties of pastes were depended on the swelled starch-protein complex granules and the formation of new cross-links in the network.
Rheological properties, Extrusion, Flaxseed-maize paste
JOURNAL OF FOOD ENGINEERING
https://doi.org/10.1016/j.jfoodeng.2010.01.031
Graduate School of Natural and Applied Sciences, Article
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M. WU, D. Lİ, L.-J. WANG, N. Özkan, and Z.-H. Mao, "Rheological properties of extruded dispersions of flaxseed-maize blend," JOURNAL OF FOOD ENGINEERING, pp. 480–491, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30833.