Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour

Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.

Elastic Electrically Conductive Composites Based on Vapor-Grown Carbon Fibers for Use in Sensors

Elastic electrically conductive composites with an ethylene octene copolymer matrix (EOC) and vapor-grown carbon fibers (VGCF) were prepared by ultrasonication in a toluene solution, and their morphology, mechanical and electrical properties were also evaluated. EOC/CF composites were estimated for their mechanical and viscoelastic properties. The morphology of the composites was analyzed using scanning electron microscopy (SEM), and stress-strain curves were generated to measure the stress and tensile modulus of the composites. The experimental results were compared with various theoretical models, including the Burgers model, which separates viscoelastic behavior into several components. A dynamic mechanical analysis was also used to measure the composites' storage modulus, loss modulus, and damping factor at different frequencies. The composites' complex viscosity and storage modulus were increased with higher wt.% of CF, which enhances the elastic response. Electrical resistivity measurements were conducted on the composites and it was found that the resistivity decreased as the sample was loaded and increased as it was unloaded. Overall, the study provides insights into the mechanical and viscoelastic properties of EOC/CF composites, which could be helpful in developing sensors such as pressure/strain sensors.

Stabilization activity of a new protein-carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis

BACKGROUND

Sesame protein concentrate is a by-product of sesame processing with great nutritional and functional value. In the present study, sesame protein concentrate and a conjugated form of the protein with maltodextrin were applied to improve stability and texture of sesame paste. The rheological properties of samples were studied using dynamic measurement, controlled rate and controlled stress rheological analysis, and creep analysis to investigate the sesame paste structure and to illustrate the mechanism of their stability against oil separation.

RESULTS

Samples containing the conjugate showed good stability, low average droplet size and uniform microstructure. Creep analyses showed as the conjugate was added to sesame paste, μ₀ and μ₁ values (corresponding dashpot viscosities) were higher than that of G₀ and G₁ (shear moduli of Maxwell and Kelvin-Voigt springs). Dynamic shear test exhibited increased storage modulus (G') and loss modulus (G″) by the increase in frequency and elastic structure of sesame paste converted to viscose behavior with the contribution of conjugate.

CONCLUSION

Particle interaction in sesame protein concentrate (SPC)-maltodextrin conjugate (SMC), may be overcome by steric repulsion force. Furthermore, impression of a weak network structure can be observed. These phenomenon could resolve the phase separation problem of traditional sesame paste. © 2022 Society of Chemical Industry.

Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Legumes and cereals complement their nutritional quality and there is a need of convenience products made with these grains. The objectives of this study were to determine the rheological and functional properties of precooked red kidney bean (RKB) flours and their effect on viscoelastic properties of gluten free cake batter and cupcake quality including consumer acceptance. RKB flours were thermally processed by boiling at 100 °C (0, 20, 30 and 40 min) and drying at 80 °C (3 and 4 h). Rheological properties of cake batter containing 100% RKB flour were tested by creep-recovery and dynamic frequency tests. Batter of RKB flour boiled for 20 min was significantly stiffer with 100 times less deformable character compared to the control. Increase in batter modulus ranged from 2000 times elastic component (G'), 988 times viscous component (G″) and 1805 times complex viscosity (η*) at 20 min boiling. Drying did not have a significant effect on viscoelastic properties. Firmness and height of gluten free RKB cupcake were not affected by heat treatment. RKB gluten free cake after heat-moisture treatment had improved consumer acceptance scores compared to the control. Our findings showed that 20 min boiling and 3 h drying process is adequate for precooked RKB flour.

A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing

A new creep model with three parameters for non-linear viscoelastic behavior is proposed as ε t = ε 0 ( 1 + t n k 1 + k 2 t n ) , where the applied stress is constant, ε t is the strain at retardation time (t), ε 0 is the initial strain and k 1 , k 2 and n are constants. The relationship has been proved using data derived from cooked Thai Jasmine rice including white, brown and germinated brown rice samples. The creep test at high strain was conducted on scoops of cooked rice using a compression test rig. The model developed showed very accurate prediction performance with coefficients of determination (R2) between 0.9991-0.9992 and residual standard errors (RSE) between 0.00030-0.0004.