Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1-1, January 2016, Pages: 7-13
Received: Sep. 30, 2015;
Accepted: Oct. 25, 2015;
Published: Nov. 10, 2015
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Marwa M. Helmy, Food Engineering and Packaging Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
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Sweet lupine has high content of protein, so it can be used as meat additives (texturized lupine) produced by single screw extruder. Rheological properties of sweet lupine samples were measured at different moisture contents (15, 20, 25 and 30%), different temperatures (90, 95, 140, 145, 170 and 175 °C) and shear rates (14.11-77.61 s-1). The results showed that the percentage of moisture (15, 20, 25 and 30%) at 90ᵒC and 95°C and (25 and 30%) at 140°C and 145ᵒC exhibited non-Newtonian pseudoplastic behavior as the apparent viscosity decreased with increasing shear rate. The moisture content (15%) at 140ᵒC, (15% and 20%) at 145ᵒC, (15% and 20%) at 170ᵒC and (15, 20, 25 and 30%) at 175ᵒC exhibited non-Newtonian dilatant behavior as the apparent viscosity increased with increasing shear rate. The apparent viscosity increased very rapidly through different zones of extruder and pressure drop increased with increasing temperature and moisture content.
Sweet Lupine, Single Screw Extruder, Rheological Properties, Flow Behavior
To cite this article
Marwa M. Helmy,
Rheological Properties of Sweet Lupine to be used as Extrusion Meat Additives, International Journal of Nutrition and Food Sciences. Special Issue: Food Engineering and Packaging.
Vol. 5, No. 1-1,
2016, pp. 7-13.
Copyright © 2015 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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