Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions. (April 2023)

• Record Type: Journal Article
• Authors: Malafronte, Loredana; Yilmaz-Turan, Secil; Dahl, Leyla; Vilaplana, Francisco; Lopez-Sanchez, Patricia
• Is Part Of: Food hydrocolloids. Volume 137(2023)
• Publication Date: 2023-04
• Subjects: Starch -- Oat -- Rye -- Rheology -- Whole grain -- Texture; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.108319
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Whole grain flours contain polysaccharides with techno-functional and nutritional properties which make them good candidates as natural texturisers in foods and beverages, thus reducing the use of highly refined ingredients. However, the use of plant components to develop complex fluids and soft materials, requires an enhanced understanding of the relationship between their physicochemical and rheological properties. Here, we systematically investigated the shear and extensional rheological properties of aqueous suspensions of whole grain rye and oat flours. Our results indicated that both types of suspensions (3.5 wt %) showed similar shear thinning behaviour (n = 0.4) however, oat suspensions presented higher viscosity and gel-like behaviour (G'>G'') compared to rye. Additionally, the oat suspensions exhibited an apparent extensional viscosity, which was not present in rye suspensions. The rheological properties of the continuous and disperse phases, separated by centrifugation, were investigated before and after starch hydrolysis and protein removal. Our results indicate that the distinct behaviour of oat suspensions is mainly due to the molecular structure of starch in the liquid phase of i.e oat starch had a higher amylose/amylopectin ratio than rye. Whilst the presence of protein and cell wall polysaccharides in the solid phase contribute to the overall rheology of the suspensions. Furthermore, our results show that the systems do not follow the Cox-Merz rule, indicating that they behaved as suspensions of soft particles rather than macromolecules in solution. Aqueous suspensions of whole grain rye and oat flours showed rheological properties that could be of interest to design low-medium viscosity food and beverage products. Graphical abstract: Image 1 Highlights: Aqueous suspensions of whole grain oat presented higher shear viscosity than rye. Oat suspensions showed an apparent extensional viscosity and weak-gel behaviour. Differences between rye and oat were mainly attributed to starch structure. Suspension and phases of oat had longer amylose branches compared to rye. Whole grain rye and oat have potential as texturisers in low-medium viscosity foods.