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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor ABDELLATIF,Mohamed Abdelhakim (1) ALAMRI,Mohammed Saleh (1) HUSSAIN,Shahzad (1) MAHMOOD,Kaiser (1) QASEM,Akram Ahmed Abdu (1) Palavra-chave Gel texture (1) Gum cordia (1) Paste viscosity (1) Wheat flour (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2018 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 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 Registros recuperados: 1 Primeira ... 1 ... Última

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