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Study on the Effect of Concentration and Temperature on Rheological Properties of Whole Barley Flour Suspension by Using Mitschka Method

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Abstract

Rheological behavior of cooked whole barley flour suspension (5–7 g/100 mL) was studied using Brookfield Digital Viscometer at four rpm (10, 20, 50 and 100), and for five temperatures (30, 35, 40, 45 and 50C). The suspension behaved as a shear-thinning fluid and the power law model could satisfactorily describe the relationship between shear rate and shear stress with flow behavior index in the range of 0.49–0.74. The consistency coefficient was in the range of 0.20–2.08 Pa·sn and it varied inversely with temperature following Arrhenius equation, while a power law model was suitable for its direct relationship with concentration.

Practical Applications

Barley is gaining importance in human food because of the presence of β-glucans having beneficial effects on health. The study embodied in the present work gives the idea of viscosity of whole barley flour suspension for different concentrations, temperatures and shear rates. Information on these parameters and a model relating them are important attributes required in preparation, quality control and equipment design for barley-based soups.

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