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Authors
Affiliations
1 Department of Food Science and Nutrition, Periyar University, Salem-11, Tamil Nadu, IN
2 Department of Food Science and Nutrition, Periyar University, Salem-11, IN
Source
FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 1, No 2 (2014), Pagination: 1-6
Abstract
The present investigation was to optimise the pasting profile specific to the determination of pasting properties of bamboo seed flour using Rapid Visco Analyser (RVA). The RVA test procedure profile conditions such as shear rate (A), flour concentration (B) and initial/final temperature (C) for bamboo seed flour in standard 1 profile (TCW software) was optimized using Central Composite Rotatable Design of Response Surface Methodology. The center point in five level factor for independent variables of A, B and C was 160 rpm, 4g and 50°C respectively. The shear rate, starting and ending temperature had negative significant influence (p<0.01) on RVA viscosity parameters while flour concentration showed positive significant effect (p<0.01) on RVA viscosity parameters. Interactively, flour concentration and temperature suggested significant negative influence (at p<0.05) on all determined RVA viscosity parameters. On the basis of maximum peak (PV) and Final Viscosity (FV), 123 rpm as rotational speed of paddle, 3.9g as flour concentration mixed in 25 ml of water (15.6%) and 32.3°C as starting and ending temperature in standard 1 profile of RVA test procedure was considered as valid profile conditions for the determination of pasting properties of bamboo seed flour.
Keywords
Bamboo Seed Flour, Central Composite Rotatable Design, Pasting Properties, Rapid Visco Analyser, Standard 1 Profile.
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