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J Food Sci Technol. 2016 Jan;53(1):421-30. doi: 10.1007/s13197-015-1986-x. Epub 2015 Aug 11.

A study on rheological characteristics of roller milled fenugreek fractions.

Author information

1
Flour Milling, Baking & Confectionery Technology Department, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.

Abstract

Fenugreek seeds were fractionated by roller milling to get various fractions. The roller milled fractions and whole fenugreek flour (WFF) were evaluated for the flow behavior and time-dependent flow properties using a rotational viscometer at the temperatures of 10-60 (0)C. The samples subjected to a programmed shear rate increase linearly from 0 to 300 s(-1) in 3 min and successive decrease linearly shear rate from 300 s(-1) to 0 in 3 min. The roller milled fractions and WFF paste exhibited non-Newtonian pseudoplastic behavior. Difference in hysteresis loop area was observed among the roller milled fractions and WFF, being more noticeable at lower temperatures. Power law and Casson models were used to predict flow properties of samples. The power law model described well the flow behavior of the roller milled fractions and WFF at temperatures tested. Except flour (FL) fraction, consistency coefficient, m, increased with the temperature both in the forward and backward measurements. The roller milled fractions and WFF exhibited rheopectic behavior that increased viscosity with increasing the shear speed and the temperature. For all the sample tested, initial shear stress increased with increase in shear rate and temperature.

KEYWORDS:

Fenugreek; Flow behavior; Fractions; Non-newtonian behavior; Rheology; Rheopectic

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