Rheological properties of hot pepper soybean-soybean paste

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Abstract

Rheological properties of fermented hot pepper-soybean paste (HPSP) were evaluated at different total solid contents (TS, 43.6-54.7%) and temperatures (10-40C). HPSP samples at 20C are highly shear thinning fluids (n=0.25-0.33) with large magnitudes of Casson yield stresses (106-573 Pa). Consistency index (K) and apparent viscosity (ηa,20) increased with increase in TS. Apparent viscosity of HPSP obeyed the Arrhenius temperature relationship. The magnitudes of activation energy (7.6-20.4 kJ/mole) for HPSP increased with increase in TS. A single equation, combining the effects of temperature and concentration on ηa,20, was used to describe flow behavior of HPSP. The time-dependent model of Weltman was found to be most applicable (R2 = 0.97-0.99) for HPSP. Storage (G′) and loss (G″) moduli increased with increase in TS, while complex viscosity (η*) decreased. Magnitudes of G′ were higher than those of G″ over the entire range of frequencies (ω).

Original languageEnglish
Pages (from-to)307-318
Number of pages12
JournalJournal of Texture Studies
Volume32
Issue number4
DOIs
StatePublished - Nov 2001

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