Submitted to: American Chemical Society Abstracts
Publication Type: Abstract only
Publication Acceptance Date: 8/27/1998
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Nu-trim represents new beta-glucan-containing materials with numerous potential applications in the food industry. This presentation will discuss some of the initial investigations into the rheological behavior of Nu-trim. In particular, the response of the material to thixotropic loop, small-amplitude oscillatory shear flow, and start-up of steady-state shear will be discussed. Nu-trim made from oat bran, oat flour, and partially-defatted oat flour demonstrated considerable shear thinning and, at 5 to 10% concentrations, maintained a liquid, creamy appearance at 5 deg C. The starting materials at the same concentrations yielded pastes with demonstrated setback after cooling to 5 deg C. The viscoelastic response of the Nu-trim materials will be compared to the predictions of linear viscoelastic models. In addition, the effect of the various constituents in Nu-trim to the viscoelastic properties will also be discussed.