Effect of particle size, concentration, temperature and pH on rheological properties of shallots flour

Abstract

Shallot flour was prepared and sieved into three different particle sizes of < 180 μm (sample A), 180 μm (sample B) and 250 μm (sample C). Effect of concentration [0.5%, 1.0%, 1.5% and 2.0% (w/w)], temperature (20, 30, 40, 60 and 80 °C), pH (4, 7 and 10) and freezing (− 20 °C) on rheological properties of shallot flour were studied at increasing shear of 0.1–100 s⁻¹. Effect of dynamic change in temperature (15–95 °C) was also measured at constant shear rate of 50 s⁻¹. Power law (Eq. 2) model with coefficient of determination (R²) above 0.90, well described the rheological behavior of the shallot flour as a shear thinning, non-Newtonian fluid at different concentration, temperature and pH. All the samples had n values below 1 and increase in viscosity or consistency index (k) value with increase in concentration of the sample was observed, while inverse relation was observed when temperature was increased. All samples showed increase in k value when the pH of the dispersion was varied from acidic to alkaline condition. Viscosity of samples were found unaffected even after freezing in freeze–thaw cycle. These data show sample A to be most suitable for their application as thickener, having highest k value. The obtained research provides information for utilization of shallot as a thickener in various food industries.