COLD-SLURRY VISCOSITY OF PROCESSED RICE FLOUR |
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Authors: | KR UNNIKRISHNAN KR BHATTACHARYA |
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Affiliation: | Discipline of Rice and Pulse Technology Central Food Technological Research Institute Mysore-570 013, India |
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Abstract: | Viscosities of dispersions of raw and various processed rice flours in water were examined with a coaxial cylinder viscometer. The measured viscosity increased with increasing degree of processing and with a reduced level of apparent starch reassociation in the processed rice. Measurement of the apparent viscosity of cold slurries could thus be a simple practical test of processed, including parboiled, rice and of the degree of processing. The system showed time-dependent thinning and a typical loop in the shear rate-viscosity curve, showing that it was thixotropic in nature. The viscosities were proportional to the hydration power and slurry-sedimentation behaviour of the samples. |
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