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vol. 18, nr. 1 (2011)
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Apparent viscosity of wholemeal barley flour water slurries of different dietary fibre content
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Piotr Zarzycki,, Anna Wirkijowska, Anna Niemiec
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Engineering and Cereals Technology Department, University of Life Sciences in Lublin ul. Skromna 8, 20-704 Lublin |
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vol. 18 (2011), nr. 1,
pp. 195-207
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abstract:
This paper presents the results of a research into the apparent viscosity of flour water slurries of wholemeal barley. The material investigated consisted of wholemeal flour of 6 barley cultivars show-ing a different content of dietary fibre, especially of the soluble dietary fibre including (1-3) (1-4) β-D glucans. The rheological properties of the water slurries were studied at concentrations of 10 and 15%, over shear rates of 200-1200 s-1, after time-varying stabilisation of the slurries (0.5-4 h). Apparent viscosity was measured using a Mettler spindle-type rotational rheometer with coaxial cylinders, model RM 180 Mettler Rheomat. Based on the analysis performed, pseudoplastic behaviour of wholemeal barley water slurries was observed, also a significant increase in the viscosity occurred along with the elapsing of the stabilisation time of the slurries. The correlation (Pearson, p≤0.05) between the content of individual dietary fibre fractions and the apparent viscosity of the slurries was analysed and it was proved that the viscosity of the slurries was correlated, to the highest degree, with the content of soluble dietary fibre.
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keywords:
apparent viscosity, dietary fibre, wholemeal barley flour
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original in:
Polish
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