Abstract
Rice flour dispersions with 15–25% solids were subjected to microwave heating for 0–75 s and samples were subjected to oscillatory frequency sweep between 0.01–10 Hz. The initial rapid increase in storage modulus (G1) with frequency decreased to a plateau at higher frequencies. An increase in G1 and complex viscosity (η*) with an increase in the time of treatment or concentration of solid indicate the extent of sol‐gel transformation. The sensory data on hardness, elasticity and stickiness also followed similar trend. Principal component analysis (PCA) of the sensory results indicate that a minimum treatment time of 45 s is needed to achieve a rice gel with acceptable sensory characteristics. The G' values were modeled (0.936 ≤ r ≤ 0.988, P ≤ .01) by the 4‐element spring‐dashpot model.
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