Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions
Journal article, 2023

Whole grain flours contain polysaccharides with techno-functional and nutritional properties which make them good candidates as natural texturisers in foods and beverages, thus reducing the use of highly refined ingredients. However, the use of plant components to develop complex fluids and soft materials, requires an enhanced understanding of the relationship between their physicochemical and rheological properties. Here, we systematically investigated the shear and extensional rheological properties of aqueous suspensions of whole grain rye and oat flours. Our results indicated that both types of suspensions (3.5 wt %) showed similar shear thinning behaviour (n = 0.4) however, oat suspensions presented higher viscosity and gel-like behaviour (G'>G'') compared to rye. Additionally, the oat suspensions exhibited an apparent extensional viscosity, which was not present in rye suspensions. The rheological properties of the continuous and disperse phases, separated by centrifugation, were investigated before and after starch hydrolysis and protein removal. Our results indicate that the distinct behaviour of oat suspensions is mainly due to the molecular structure of starch in the liquid phase of i.e oat starch had a higher amylose/amylopectin ratio than rye. Whilst the presence of protein and cell wall polysaccharides in the solid phase contribute to the overall rheology of the suspensions. Furthermore, our results show that the systems do not follow the Cox-Merz rule, indicating that they behaved as suspensions of soft particles rather than macromolecules in solution. Aqueous suspensions of whole grain rye and oat flours showed rheological properties that could be of interest to design low-medium viscosity food and beverage products.

Whole grain

Rye

Rheology

Starch

Texture

Oat

Author

Loredana Malafronte

RISE Research Institutes of Sweden

Secil Yilmaz-Turan

AlbaNova University Center

Leyla Dahl

RISE Research Institutes of Sweden

francisco Vilaplana

AlbaNova University Center

Patricia Lopez-Sanchez

Chalmers, Life Sciences, Food and Nutrition Science

Universidade de Santiagode Compostela

Food Hydrocolloids

0268-005X (ISSN)

Vol. 137 108319

Plant polysaccharides role on swallowability

Formas (2018-01346), 2021-04-01 -- 2021-12-31.

Subject Categories

Food Engineering

Polymer Technologies

Other Chemistry Topics

DOI

10.1016/j.foodhyd.2022.108319

More information

Latest update

12/7/2022