Rheological Properties Of Suspensions

Abstract

The article presents data on the effect of additives of pre-processed powder from vegetable raw materials (tomato, parsley, dill, apple, carrot, soy and Jerusalem artichoke) on the structure of fresh batter prepared in various liquid media (water, milk). Various amounts of a modifier based on the use of rice flour made from whole grains, a dispersed powder of herbal dietary supplements were added to the flour suspension. Studies have show that the addition of a small amount of plant powder (1.0, 3.0%) allows you to modify the microstructure of the resulting suspensions. This modification includes the refining of rice starch grains, stabilization of the non-splitting structure with reduced sizes of matrix inclusions of solid particles of plant biologically active additives, as well as the formation of spherical inclusions of rice starch pasteurized at 50 and 100 oC. At the same time, the addition of modifiers such as herbal additives has little effect on the morphology of a batter consisting of a conditioned aqueous medium and fillers.