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Abstract
Rheological properties of desi chickpea flour (besan) obtained using a parallel plate viscometer have been studied. The rheological test were performed by using two plates parallel to each other with diameter of each plate of 20 mm diameter with a gap of 500 μm was used for the fundamental rheological tests. Dough prepared by mixing equal amount of flour and water was used for the test. Shear stress and shear rate data showed that dough was pseudoplastic and have yield stress. Bingham model was applied to the shear rate shear stress data to know the yield stress and the viscosity of the samples. Oscillation test gave information about the change in viscoelastic nature of the dough samples with increasing frequency. It was seen that the sample behaves as a viscoelastic fluid. The elastic modulus over dominates the viscous modulus after crossover frequency. Crossover frequency helps in understanding the deformation in structure of the samples with time. The study helps in understanding the rheological parameters of the chickpea flour for food processing applications.