caa a22 4500 463156528 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20070601xx s 000 0 eng 10.1007/s00217-006-0402-1 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0402-1 Modelling of rheological characteristics of various spaghetti types [Elektronische Daten] [Nesli Sozer, Ali Dalgic] Spaghetti enriched with resistant starch was produced to increase the dietary fibre intake of consumers. In the product base it was compared to bran and control spaghetti regarding to viscoelastic properties. Viscoelastic properties were tested by relaxation and creep tests by using TA-XT2i texture analyser. The viscoelastic properties gave structural information. Relaxation and creep data were analysed by generalized Maxwell (two- and three-termed), Peleg & Normand, Burgers and Peleg models, respectively. For relaxation three-termed Maxwell and for creep behaviour Burgers model represented viscoelastic behaviour satisfactorily. In general, bran spaghetti was found to have the lowest elasticity. All the samples started to loose their elasticity as cooking time proceeded and it became easy to deform them. Instrumentally, spaghetti with resistant starch was found to be better than bran enriched spaghetti. Springer-Verlag, 2006 Spaghetti nationallicence Resistant starch nationallicence Bran nationallicence Viscoelasticity nationallicence Creep compliance nationallicence Stress relaxation nationallicence Sozer Nesli Gaziantep Universitesi, Gida Muhendisligi Bolumu, 27310, Gaziantep, Turkey aut Dalgic Ali Gaziantep Universitesi, Gida Muhendisligi Bolumu, 27310, Gaziantep, Turkey aut European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 183-190 1438-2377 225:2<183 2007 225 217 https://doi.org/10.1007/s00217-006-0402-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0402-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sozer Nesli Gaziantep Universitesi, Gida Muhendisligi Bolumu, 27310, Gaziantep, Turkey aut NATIONALLICENCE 700 1- Dalgic Ali Gaziantep Universitesi, Gida Muhendisligi Bolumu, 27310, Gaziantep, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/2(2007-06-01), 183-190 1438-2377 225:2<183 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer