Stress relaxation test for sago–wheat mixtures gel

Viscoelastic properties of sago starch and wheat flour, and sago–wheat flour mixtures at different percentages of sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and sago starch were determined at...

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Main Authors:	Sarker, Md. Zaidul Islam, A., Abdul Karim, D. M., A. Manan, Nik Ab Rahman, Nik Norulaini, Abdul Kadir, Mohd. Omar
Format:	Article
Language:	English
Published:	Taylor and Francis 2003
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/1/11092985.pdf

id	iium-24872
recordtype	eprints
spelling	iium-248722014-05-21T07:53:26Z http://irep.iium.edu.my/24872/ Stress relaxation test for sago–wheat mixtures gel Sarker, Md. Zaidul Islam A., Abdul Karim D. M., A. Manan Nik Ab Rahman, Nik Norulaini Abdul Kadir, Mohd. Omar QD Chemistry Viscoelastic properties of sago starch and wheat flour, and sago–wheat flour mixtures at different percentages of sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and sago starch were determined at various temperatures (55 –95 C). Both sago and wheat starch granules started to swell from 55 C and reached a maximum at 75 C. Flour gels containing mixture of sago þ wheat of different protein content at different levels of sago substitutions were prepared as follows: sago þ HPW, sago þ MPW, and sago þ LPW flours. Stress relaxation (SR) test for control sago and control wheat flours and sago–wheat mixtures were carried out at different percentages of sago substitutions from 10 to 50%. For control flours the value of asymptotic residue modulus, E A for HPW and MPW was rapidly increased with the increase of the gel concentration up to 30% but it decreased at 20%. For LPW it decreased at 20 and 25%, and increased at 30%. At higher percentage of sago in the mixture, E A value does not show uniform consistence pattern. It was found to increase rapidly at 50% of sago portion for all types of wheat flour. Taylor and Francis 2003-11 Article PeerReviewed application/pdf en http://irep.iium.edu.my/24872/1/11092985.pdf Sarker, Md. Zaidul Islam and A., Abdul Karim and D. M., A. Manan and Nik Ab Rahman, Nik Norulaini and Abdul Kadir, Mohd. Omar (2003) Stress relaxation test for sago–wheat mixtures gel. International Journal of Food Properties, 6 (3). pp. 431-442. ISSN 1094-2912 http://dx.doi.org/10.1081/JFP-120021334 10.1081/JFP-120021334
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Sarker, Md. Zaidul Islam A., Abdul Karim D. M., A. Manan Nik Ab Rahman, Nik Norulaini Abdul Kadir, Mohd. Omar Stress relaxation test for sago–wheat mixtures gel
description	Viscoelastic properties of sago starch and wheat flour, and sago–wheat flour mixtures at different percentages of sago substitution were studied. Swelling characteristics of high protein wheat (HPW), medium protein wheat (MPW) and low protein wheat (LPW) flour, and sago starch were determined at various temperatures (55 –95 C). Both sago and wheat starch granules started to swell from 55 C and reached a maximum at 75 C. Flour gels containing mixture of sago þ wheat of different protein content at different levels of sago substitutions were prepared as follows: sago þ HPW, sago þ MPW, and sago þ LPW flours. Stress relaxation (SR) test for control sago and control wheat flours and sago–wheat mixtures were carried out at different percentages of sago substitutions from 10 to 50%. For control flours the value of asymptotic residue modulus, E A for HPW and MPW was rapidly increased with the increase of the gel concentration up to 30% but it decreased at 20%. For LPW it decreased at 20 and 25%, and increased at 30%. At higher percentage of sago in the mixture, E A value does not show uniform consistence pattern. It was found to increase rapidly at 50% of sago portion for all types of wheat flour.
format	Article
author	Sarker, Md. Zaidul Islam A., Abdul Karim D. M., A. Manan Nik Ab Rahman, Nik Norulaini Abdul Kadir, Mohd. Omar
author_facet	Sarker, Md. Zaidul Islam A., Abdul Karim D. M., A. Manan Nik Ab Rahman, Nik Norulaini Abdul Kadir, Mohd. Omar
author_sort	Sarker, Md. Zaidul Islam
title	Stress relaxation test for sago–wheat mixtures gel
title_short	Stress relaxation test for sago–wheat mixtures gel
title_full	Stress relaxation test for sago–wheat mixtures gel
title_fullStr	Stress relaxation test for sago–wheat mixtures gel
title_full_unstemmed	Stress relaxation test for sago–wheat mixtures gel
title_sort	stress relaxation test for sago–wheat mixtures gel
publisher	Taylor and Francis
publishDate	2003
url	http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/ http://irep.iium.edu.my/24872/1/11092985.pdf
first_indexed	2023-09-18T20:37:12Z
last_indexed	2023-09-18T20:37:12Z
_version_	1777409124856758272

Stress relaxation test for sago–wheat mixtures gel

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