The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate

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Chickpea or Bengalgram (Cicer arietinum L.) flour is used as a raw material to prepare several oriental snacks. Time-dependent rheological studies were done on chickpea flour dispersions at different temperatures (10–40 °C) and shear rates (5–200 s−1) by using a controlled stress rheometer with a coaxial cylinder attachment. The loss in shear stress with time of shearing was a function of both the temperature and the shear rate used; low temperatures coupled with high shear rates yielded high losses in shear stress. The common time-dependent rheological models such as the Weltmann, Hahn-Ree-Eyring and Peleg were suitable to characterize the time-dependent rheological behaviour of chickpea flour dispersions. The Peleg model was marginally the best as evidenced by the lower root mean square error values of 0.77–5.17% (average 1.40%) compared with Weltmann (0.90–5.58%, average 2.00%) and Hahn-Ree-Eyring (0.96–5.97%, average 2.74%) models.

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