To evaluate the effect of replacing the almond meal on viscoelastic properties of rice cake, stress relaxation test was carried out. Stress relaxation test were conducted using a texture analyzer machine. Constants of the Peleg - Normand and the extended Maxwell model for variables were calculated. The results showed that with increasing strain rate increased amount of K1, K2 and decay forces, hence the rice cakes is higher elasticity in high strain rate, However at low strain The cake behavior is further viscous and the elasticity amount was decrease. Replacing the almond meal to 10 percent, reducing the amount of initial force, peleg-normand and extended Maxwell model parameters, however in the higher levels replacement the amount of this parameter is increased. Therefore, increasing the replacement level to 10% almond meal, rheological behavior of cake was indicative liquid-like viscoelastic behavior and in the higher levels replacement dough behavior was more amenable to semi-solid. Fitting the experimental data with Peleg Normand and Maxwell models shows the better performance Maxwell model was for fitting data.
bagheri, H. (2014). evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake. Food Processing and Preservation Journal, 6(1), 1-17.
MLA
hadi bagheri. "evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake". Food Processing and Preservation Journal, 6, 1, 2014, 1-17.
HARVARD
bagheri, H. (2014). 'evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake', Food Processing and Preservation Journal, 6(1), pp. 1-17.
VANCOUVER
bagheri, H. evaluation the effect of replacing the almond meal on viscoelastic properties of rice cake. Food Processing and Preservation Journal, 2014; 6(1): 1-17.
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