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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor HUSSAIN,Shahzad (2) ABDELLATIF,Mohamed Abdelhakim (1) ALAMRI,Mohammed Saleh (1) ALAMRI,Mohammed Salih (1) IBRAHEEM,Mohamed AbduRabu (1) MAHMOOD,Kaiser (1) MOHAMED,Abdellatif Abdelhakim (1) QASEM,Akram Abdo (1) QASEM,Akram Ahmed Abdu (1) Mais... Palavra-chave Date syrup (1) Gel texture (1) Gum cordia (1) Paste viscosity (1) Pasting (1) Rheology (1) Starch (1) Sweet potato (1) Wheat flour (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Wheat flour and gum cordia composite system: pasting, rheology and texture studies Ciênc. Tecnol. Aliment. MAHMOOD,Kaiser; ALAMRI,Mohammed Saleh; ABDELLATIF,Mohamed Abdelhakim; HUSSAIN,Shahzad; QASEM,Akram Ahmed Abdu. Abstract Native and acetylated freeze-dried gum cordia (GC) was replaced at 0, 3, 5 and 10% (w/w) of wheat flour, and their pasting and rheological properties were studied. The pasting data indicated a significant (p≤0.05) increase in peak and final viscosities of blends: especially at higher GC concentrations. The shearing profiles signified an increase in shear stress as a function of shear rate confirming a pseudoplastic behavior of the blends (n<1). The consistency coefficient (K) and flow behavior index (n) were estimated using a power law model where higher ‘K’ values strengthened the pasting data. The activation energies (Ea) calculated by Arrhenius equation were observed between 5.7-7.5 and 5.9-8.4 kJ/mol for native and acetylated gels,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gum cordia; Gel texture; Paste viscosity; Wheat flour. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400691 Rheological properties of sweet potato starch-date syrup gel Ciênc. Tecnol. Aliment. MOHAMED,Abdellatif Abdelhakim; ALAMRI,Mohammed Salih; HUSSAIN,Shahzad; IBRAHEEM,Mohamed AbduRabu; QASEM,Akram Abdo. Abstract Date syrup (DS), sugars (SG) and sweet potato starch (SPS) composites were investigated using dynamic rheometry, rapid visco-amylograph (RVA), and texture analysis (TPA). HPLC analysis revealed that DS sugar composition was 55% glucose and 45% fructose. Starch gels (0% to 50% DS or SG) were precooked in RVA. SPS starch gel is considered elastic because the elastic modulus (G`) was much greater than the viscous modulus (G``). The comparison between the effect of DS versus SG revealed differences on the peak viscosity, setback, G` and G``, complex viscosity (η*), tan δ, and gel hardness. The decline in complex viscosity (η*) indicates shear thinning behavior. Despite the similarity in sugar content between DS and SG, as shown by the HPLC analysis,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Rheology; Date syrup; Pasting; Sweet potato. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000401030 Registros recuperados: 2 Primeira ... 1 ... Última

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