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Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties

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Abstract

Dika kernels are known for their mucilaginous consistency, but limited work has been reported about it. This study investigated the flowing characteristics (share stress and viscosity) of the dika kernel and its soup; and this was assessed at specific temperatures (30, 50, 70 and 90) °C by the use of a viscometer. All samples behaved as non-Newtonian fluids. The bulk, tapped and loose densities of the powdered samples were obtained to evaluate the Carr index, Hausner ratio and porosity. The viscosity and shear stress of the reconstituted powder and soup samples as a function of the shear rate were investigated (30–90 °C). Dika kernel at its natural moisture content has excellent flowing property (1.118 Hausner ratio, 10.566 Carr index and 20.300% porosity), but increase in moisture content decreased this ability. The viscosity of the soup (165.789–14,546.341 mPa s) was higher than the reconstituted dika (69.831–206.240 mPa s) at all temperature studied. Shear stress was temperature-dependent, and Bingham and Power-law models gave the best predictions of flow.

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Author information

Authors and Affiliations

  1. Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria

    Beatrice M. Fasogbon

  2. Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria

    Kehinde A. Taiwo

Authors
  1. Beatrice M. Fasogbon
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  2. Kehinde A. Taiwo
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Corresponding author

Correspondence to Beatrice M. Fasogbon.

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Supplementary material 1 (DOCX 17 kb)

Appendices

Appendix 1

Rheology data for reconstituted dika kernel

Temperature

Shear rate (1/s)

Shear stress (Pa)

Viscosity (mPa s)

30

25.800

3.622

140.3875969

30

38.820

4.666

120.1957754

30

39.980

4.666

116.7083542

30

50.050

5.219

104.2757243

30

83.330

6.508

78.09912396

30

129.200

8.964

69.38080495

50

25.800

5.771

223.6821705

50

38.820

5.280

136.0123648

50

39.980

6.692

167.3836918

50

50.050

6.754

134.9450549

50

83.330

7.306

87.67550702

50

129.200

12.700

98.29721362

70

25.800

4.850

187.9844961

70

38.820

4.850

124.9356002

70

39.980

5.648

141.2706353

70

50.050

5.894

117.7622378

70

83.330

6.938

83.25933037

70

129.200

10.310

79.79876161

90

25.800

5.321

206.2403101

90

38.820

5.955

153.4003091

90

39.980

6.385

159.7048524

90

50.050

6.815

136.1638362

90

83.330

7.490

89.88359534

90

129.200

11.600

89.78328173

Appendix 2

Rheology data for Ogbono soup

Temperature

Shear rate (1/s)

Shear stress (Pa)

Viscosity (mPa s)

30

25.800

12.150

470.9302326

30

38.820

14.980

385.8835652

30

39.980

11.110

277.8889445

30

50.050

16.330

326.2737263

30

83.330

18.230

218.7687508

30

129.200

21.420

165.7894737

50

25.800

9.824

380.7751938

50

38.820

11.170

287.7382792

50

39.980

12.770

319.4097049

50

50.050

12.090

241.5584416

50

83.330

15.650

187.8075123

50

129.200

19.030

147.2910217

70

25.800

14.300

554.2635659

70

38.820

16.330

420.6594539

70

39.980

18.600

465.2326163

70

50.050

18.230

364.2357642

70

83.330

21.120

253.450138

70

129.200

26.520

205.2631579

90

0.645

7.122

11041.86047

90

0.645

9.394

14564.34109

90

1.032

8.534

8269.379845

90

2.580

14.350

5562.015504

90

3.875

11.290

2913.548387

90

6.450

17.190

2665.116279

90

129.200

35.910

277.9411765

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Fasogbon, B.M., Taiwo, K.A. Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties. J Food Sci Technol 56, 4688–4695 (2019). https://doi.org/10.1007/s13197-019-03921-4

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  • DOI: https://doi.org/10.1007/s13197-019-03921-4

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