Rheological properties of black gram (Phaseolus mungo) batter: characterisation of flour from native and modified rice and their effect on batter viscosity

Summary Rheological properties of black gram batter as a function of soaking time, and effect of flour from native and thermally modified rice on black gram batter have been studied. Greater increase in hydration capacity of black gram dhal was observed during 5–15 min of soaking, a gradual increase up to 90 min and a marginal increase beyond this period. Apparent viscosity of batter showed 100% increase up to 90 min and less than 20% increase beyond 120 min, and shear‐thinning nature of batter indicated that they were pseudo‐plastic in nature. Yield stress and consistency index showed greater changes after 90 min, while flow behaviour index did not show significant change beyond 90 min of soaking. Compared with the addition of native rice flour, incorporation of flaked rice flour and expanded rice flour into black gram batter significantly increased the cold paste viscosity of the batter, probably because of their greater water‐holding capacity, compared with that from native rice. Differences in physicochemical characteristics and pasting behaviour of these flour slurries, as studied by Rapid Visco Analyser, corroborated these results by the typical profile of pregelatinised products for flaked rice and expanded rice in comparison to native rice.