Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products
-
Cybèle Taga Maka
and
Yvette Jiokap Nono
Abstract
The present study was aimed to determine the impact of processing (dehulling or germination) on the structure and rheological behaviour of gruels made from sorghum, soybean and sesame. A rotational viscometer was used to determine the rheological parameters of gruels from these materials. Compared to each raw material, the processing presented a significant effect on the viscosity of the gruels. The power law model was better described the rheological behaviour of the gruels. All gruels were time-dependent fluids, except for germinated sorghum-based gruels. Most of them were thixotropic shear-thinning fluids, only germinated sorghum-based gruels are non-thixotropic shear-thinning fluids and those from dehulled soybean exhibited anti-thixotropic behaviour. The apparent viscosity of gruels decreased with temperature, fitting an Arrhenius relationship, with the activation energy ranging from 5973 to 27,674 J/mol. The rheological behaviour of these foods will helps to understand the behaviour of any products based on their mixture.
Acknowledgements
The authors are grateful to the Department of Food Sciences and Nutrition of the National Advanced School of Agro-Industrial Sciences (ENSAI) of the University of Ngaoundere for providing laboratory facilities.
-
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
-
Research funding: None declared.
-
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
References
1. Weeks, C. Home blenderized tube feeding – a practical guide for clinical practice. Clin Transl Gastroenterol 2019;10:e00001. https://doi.org/10.14309/ctg.0000000000000001.Search in Google Scholar
2. Drago, SR, Galan, MG. Food matrix and cooking process affect mineral bioaccessibility of enteral nutrition formulas. J Sci Food Agric 2014;94:515–21. https://doi.org/10.1002/jsfa.6280.Search in Google Scholar
3. Gaddam, A, Waghray, K, Maloo, S. Complementary health food rich in micronutrients. Asian J Dairy Food Res 2016;35:304–9. https://doi.org/10.18805/ajdfr.v35i4.6629.Search in Google Scholar
4. Silva, CLM, Vicente, AA, Piazza, L. Food structure design: innovation in food structure-properties relationships. J Food Eng 2015;167:87–8. https://doi.org/10.1016/j.jfoodeng.2015.07.039.Search in Google Scholar
5. Bento, APL, Diez Garcia, RW, Jordão Júnior, AA. Blenderized feeding formulas with nutritious and inexpensive foods. Rev Nutr 2017;30:525–34. https://doi.org/10.1590/1678-98652017000400011.Search in Google Scholar
6. Sutikno, V, Rahadiyanti, A, Fitranti, DY, Afifah, D, Nissa, C. GLITEROS enteral formula based on tempeh flour and jicama flour for patients with hyperglycemia. Food Res 2020;4:38–45. https://doi.org/10.26656/fr.2017.4(s3).s17.Search in Google Scholar
7. Maka, TC, Jiokap Nono, Y, Icard-Vernière, C, Desmorieux, H, Kapseu, C, Mouquet-Rivier, C. Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding. J Food Sci Technol 2019;56:3609–19. https://doi.org/10.1007/s13197-019-03787-6.Search in Google Scholar
8. Ndagire, CT, Muyonga, JH, Manju, R, Nakimbugwe, D. Optimized formulation and processing protocol for a supplementary bean-based composite flour. Food Sci Nutr 2015;3:527–38. https://doi.org/10.1002/fsn3.244.Search in Google Scholar
9. Jiokap Nono, Y, Maka, CT, Neba, FA, Kapseu, C. Multi-response optimization of the energy value and rheological parameters in the formulation of a complementary infant-gruel flour. Afr J Food Sci 2017;11:278–90.Search in Google Scholar
10. Jonkers-Schuitema, CF. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism basics in clinical nutrition: diets for enteral nutrition home made diets. E Spen Eur E J Clin Nutr Metab 2009;4:e168–9. https://doi.org/10.1016/j.eclnm.2009.05.002.Search in Google Scholar
11. Steffe, JF. Rheological methods in food process engineering, 2nd ed. East Lansing: Freeman Press; 1996: 418 p.Search in Google Scholar
12. Liu, P, Xu, H, Zhao, Y, Yang, Y. Rheological properties of soy protein isolate solution for fibers and films. Food Hydrocolloids 2017;64:149–56. https://doi.org/10.1016/j.foodhyd.2016.11.001.Search in Google Scholar
13. Olojede, AO, Sanni, AI, Banwo, K. Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum. LWT Food Sci Technol 2020;120:108875. https://doi.org/10.1016/j.lwt.2019.108875.Search in Google Scholar
14. Nguemogne, AC, Desobgo, ZSC, Nso, EJ. A screening approach for the expression of total amylase activity during malting of safrari sorghum cultivar. Res J Sci Technol 2018;10:244–52. https://doi.org/10.5958/2349-2988.2018.00035.9.Search in Google Scholar
15. Shafi, WK, Charoo, MS. Rheological properties of sesame oil mixed with H–Bn nanoparticles as industrial lubricant. Mater Today Proc 2019;18:4963–7. https://doi.org/10.1016/j.matpr.2019.07.488.Search in Google Scholar
16. Qiu, S, Yadav, MP, Chau, HK, Yin, L. Physicochemical characterization and rheological behavior of hemicelluloses isolated from sorghum bran, sorghum bagasse and sorghum biomass. Food Hydrocolloids 2020;100:105382. https://doi.org/10.1016/j.foodhyd.2019.105382.Search in Google Scholar
17. Matalanis, AM, Campanella, OH, Hamaker, BR. Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylopectin fine structure. J Cereal Sci 2009;50:74–81. https://doi.org/10.1016/j.jcs.2009.02.007.Search in Google Scholar
18. Fraiha, M, Biagi, JD, Carlos, A, Ferraz, DO. Rheological behavior of corn and soy mix as feed ingredients. Ciência e Tecnol Aliment 2011;31:129–34. https://doi.org/10.1590/s0101-20612011000100018.Search in Google Scholar
19. Ojobor, C, Ikechukwu, J, Chijioke, C. Proximate composition, energy content and sensory properties of complementary foods produced from blends of sorghum and African yam bean flour. Int J Sci Technol Res 2016;5:274–7.Search in Google Scholar
20. Mahajan, H, Gupta, M. Nutritional, functional and rheological properties of processed sorghum and ragi grains. Cogent Food Agric 2015;1:1–9. https://doi.org/10.1080/23311932.2015.1109495.Search in Google Scholar
21. Akbulut, M, Saricoban, C, Ozcan, MM. Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey. Food Bioprocess Technol 2012;5:1832–9. https://doi.org/10.1007/s11947-011-0668-6.Search in Google Scholar
22. Çiftçi, D, Kahyaoglu, T, Kapucu, S, Kaya, S. Colloidal stability and rheological properties of sesame paste. J Food Eng 2008;87:428–35. https://doi.org/10.1016/j.jfoodeng.2007.12.026.Search in Google Scholar
23. Hou, L. Rheology of sesame pastes with different amounts of water added. Hindawi J Chem 2017;2017:1–6. https://doi.org/10.1155/2017/8023610.Search in Google Scholar
24. Larson, RG, Wei, Y. A review of thixotropy and its rheological modeling. J Rheol NY 2019;63:477–501. https://doi.org/10.1122/1.5055031.Search in Google Scholar
25. Kasapis, S, Bannikova, A. Chapter 2 - Rheology and food microstructure. In: Ahmed, J, Ptaszek, P, Basu, S, editors. Advances in food rheology and its applications. Cambridge, UK: Woodhead Publishing; 2017:7–46 pp.10.1016/B978-0-08-100431-9.00002-4Search in Google Scholar
26. Alvarez, MD, Canet, W. Time-independent and time-dependent rheological characterization of vegetable-based infant purees. J Food Eng 2013;114:449–64. https://doi.org/10.1016/j.jfoodeng.2012.08.034.Search in Google Scholar
27. Arslan, E, Yener, ME, Esin, A. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. J Food Eng 2005;69:167–72. https://doi.org/10.1016/j.jfoodeng.2004.08.010.Search in Google Scholar
28. Rao, MA. Rheology of fluid and semisolid foods: principles and applications, 2nd ed. In: Barbosa-Canovas, GV, editor. LLC food engineering series, Washington USA: Springer Science+Business Media; 2007, vol. 53:491 p.10.1007/978-0-387-70930-7Search in Google Scholar
29. Anuradha, RSP, Pradhuman, B, Lakshmi, Y. Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris). J Food Sci Technol 2016;54:909–20.10.1007/s13197-016-2351-4Search in Google Scholar
30. Joshi, P, Varma, K. Effect of germination and dehulling on the nutritive value of soybean. Nutr Food Sci 2016;46:595–603. https://doi.org/10.1108/nfs-10-2015-0123.Search in Google Scholar
31. Yang, H, Li, X, Gao, J, Tong, P, Yang, A, Chen, H. Germination-assisted enzymatic hydrolysis can improve the quality of soybean protein. J Food Sci 2017:1–6. https://doi.org/10.1111/1750-3841.13782.Search in Google Scholar
32. Smith, L, Garcia, J, 89-Enteral nutrition pediatric gastrointestinal and liver disease, 4th ed., Elsevier Inc.; 2011: 978–1001 pp.10.1016/B978-1-4377-0774-8.10089-2Search in Google Scholar
33. AOAC (Association of Official Analytical Chemists). Official Methods of Analysis, 15th ed. Arlington, VA, USA: Kenneth Helrich, The Association of official analytical chemists, Inc; 1990.Search in Google Scholar
34. Boureley, J. Observation sur le dosage des huiles des grains de cotonnier. Coton Fibres Trop 1982;27:182–96.Search in Google Scholar
35. Fischer, E, Stein, EA. DNS colorimetric determination of available carbohydrates in foods. Biochem Prep 1961;8:30–4.Search in Google Scholar
36. Wolff, J. Manuel d’analyse des corps gras. Paris (France): Azoulay éd.; 1968: 519 p.Search in Google Scholar
37. Jarvis, CE, Walker, JRL. Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectin. J Sci Food Agric 1993;63:53–7. https://doi.org/10.1002/jsfa.2740630109.Search in Google Scholar
38. Maka, CT, Jiokap Nono, Y. Modelling the rheological properties of gruels produced from selected food products from Cameroon. Afr J Biotechnol 2017;16:971–82. https://doi.org/10.5897/AJB2016.15856.Search in Google Scholar
39. Mitschka, P. Simple conversion of Brookfield R.V.T. readings into viscosity functions. Rheol Acta 1982;21:207–9. https://doi.org/10.1007/bf01736420.Search in Google Scholar
40. Ndiaye, C, Xu, S-Y, Ngom, PM, Sadikh Ndoye, A. Malting germination effect on rheological properties and cooking time of millet (P. typhoïdes) and sorghum (S. bicolor) flours and rolled flour products (arraw). Am J Food Technol 2008;3:373–83. https://doi.org/10.3923/ajft.2008.373.383.Search in Google Scholar
41. Abu-jdayil, B, Al-malah, K, Asoud, H. Rheological characterization of milled sesame (tehineh). Food Hydrocolloids 2002;16:55–61. https://doi.org/10.1016/s0268-005x(01)00040-6.Search in Google Scholar
42. Yang, M, Fu, J, Li, L. Rheological characteristics and microstructure of probiotic soy yogurt prepared from germinated soybeans. Food Technol Biotechnol 2012;50:73–80.Search in Google Scholar
43. Dabija, A, Codin, GG, Ropciuc, S, Gâtlan, A, Rusu, L. Assessment of the antioxidant activity and quality attributes of yogurt enhanced with wild herbs extracts. J food Qual 2018;4:1–12. https://doi.org/10.1155/2018/5329386.Search in Google Scholar
44. Marchini, M, Arduini, R, Carini, E. Insight into molecular and rheological properties of sprouted sorghum flour. Food Chem 2021;356:129603. https://doi.org/10.1016/j.foodchem.2021.129603.Search in Google Scholar
45. Yildiz, Ö, Yurt, B, Ba, A, Said, Ö, Tahsin, M. Pasting properties, texture profile and stress – relaxation behavior of wheat starch/dietary fiber systems. Food Res Int 2013;53:278–90. https://doi.org/10.1016/j.foodres.2013.04.018.Search in Google Scholar
46. Hama, F, Icard-vernière, C, Guyot, J, Picq, C, Diawara, B. Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication. J Cereal Sci 2011;54:425–33. https://doi.org/10.1016/j.jcs.2011.08.007.Search in Google Scholar
47. Berggren, S, Hedrén, E, Edman, K. Water holding capacity and viscosity of ingredients from oats: the effect of beta-glucan and starch content, particle size, pH and temperature. Sweden: Linnaeus University; 2017:1–33 pp.Search in Google Scholar
48. Dziedzoave, NT, Graffham, AJ, Westby, A, Komlaga, G. Comparative assessment of amylolytic and cellulolytic enzyme activity of malts prepared from tropical cereals. Food Control 2010;21:1349–53. https://doi.org/10.1016/j.foodcont.2010.04.008.Search in Google Scholar
49. Elkhalifa, AEO, Bernhardt, R. Influence of grain germination on functional properties of sorghum flour. Food Chem 2010;121:387–92. https://doi.org/10.1016/j.foodchem.2009.12.041.Search in Google Scholar
50. Tizazu, S, Urga, K, Abuye, C, Retta, N. Improvement of energy and nutrient density of sorghum- based complementary foods using germination. Afr J Food Nutr Sci 2010;10:2927–42. https://doi.org/10.4314/ajfand.v10i8.60875.Search in Google Scholar
51. Ghica, MV, Hîrjău, M, Lupuleasa, D, Dinu-Pîrvu, CE. Flow and thixotropic parameters for rheological characterization of hydrogels. Molecules 2016;21:1–17. https://doi.org/10.3390/molecules21060786.Search in Google Scholar
52. Mokhoro, CT, Jackson, DS. Starch related changes in stored soft sorghum porridge. J Food Sci 1995;60:389–94. https://doi.org/10.1111/j.1365-2621.1995.tb05679.x.Search in Google Scholar
© 2022 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- The biological activity and application of Monascus pigments: a mini review
- Articles
- Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106
- Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products
- Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch
- Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)
- The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties
- Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds
Articles in the same Issue
- Frontmatter
- Critical Review
- The biological activity and application of Monascus pigments: a mini review
- Articles
- Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106
- Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products
- Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch
- Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)
- The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties
- Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds
