Effect of moisture level on the rheological properties of khoa jalebi batter and its modelling
2017
Ketan, M. Rathod | Pagote, C. N.
Khoa jalebi is popular traditional confectionary sweet of central India. The rheological characteristics of jalebi batter were determined using a computer-controlled Brookfield RVDV II Pro rotational viscometer. The effect of moisture level on flow characteristics including yield stress, flow behaviour index, consistency index and the apparent viscosity were investigated. Shear-thinning characteristics with yield stress were observed for all samples. The moisture content of batter has significant effect on the rheological parameters. Yield stress, consistency index and apparent viscosity increased markedly with decrease in moisture content of batter but the flow behaviour index decreased. The experimental yield stress varied between 83.96 to 654.34 Pa. The rheological behaviour of jalebi batter was adequately described by the HerschelBulkley and Casson models with a high coefficient of determination (R2 ) and root mean square error (RMSE). The optimum level of moisture in jalebi batter, in terms of rheological characteristics, was 45%. The rheological properties of jalebi batters were also measured by Textural Analyzer (TA-XT). The firmness of jalebi batter was 32.24N, 19.01N and 6.5N for 40%, 45% and 50% moisture, respectively. There was a wide variation in consistency of batter from 62N.sec to 316.34N.sec for variation in moisture from 50% to 40%. Also, the stickiness was observed to be decreased with increase in moisture of batter.
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Эту запись предоставил Universiti Putra Malaysia