Evaluation of the Rheological Characteristics of Various Blends of Soup Mixes by Using Jackfruit Seed Starch as Thickener

The rheological properties of instant soup mixes from leafy vegetables with jackfruit seed starch was determined at various shear rate 3.30, 5.50, 6.60, 11.0, 16.5, 27.5, 33.0, 55.0 (1/s) and at different concentrations (2:32%; 6:28%; 10:24%; 14:20% and 18:16%) of amaranthus:spinach were studied in the temperature ranges of 70, 80 and 90°C. The leafy vegetable soup showed shear thinning (pseudoplastic) behaviour. The power law model was fitted to be adequate with R²≥0.900; MSE≤0.062 for jackfruit seed starch to fit the flow curves of instant soups from leafy vegetable (Amaranthus:Spinach). The consistency coefficient ‘k’ increases from 0.075 to 2.154 with increase in temperature while the flow behaviour index ‘n’ decreases 0.699 to 0.282 with increase in temperature from 70 to 90°C. The power law and exponential functions were used to determine the consistency index ‘k’ of leafy vegetables soup with jackfruit seed starch as a function of temperature and incorporated varied leafy vegetables powder (Amaranthus:Spinach) concentration. The effectiveness of developed combined models was judged by several statistical parameters. In general; exponential function fitted better for the effect of powder (Amaranthus:Spinach) concentration and combined effect of temperature was also fitted by the exponential function.