Abstract
Rheological behavior of gelatinized rice flour dispersions (10%) of three varieties (Sona masoori, Hansa and Parboiled) has been investigated using flow tests. Effect of addition of Whey Protein Isolate (WPI) to the three varieties of rice flours has also been studied. All rice flours exhibited pseudo plastic behaviour. There was a decrease in flow behavior index and consistency index values with the increase in whey protein isolate concentration but exhibited synergistic behaviour at 1:1 concentration of WPI with all the rice flours. The time dependent rheological characteristics of all rice flours with and without protein combinations were studied and shown to follow antithixotropic behavior. All the data was correlated with the power law model. These studies carry commercial significance as mixed suspensions can be used as fat replacers in food industry and also economic viability.
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