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Table 1 Description of the viscoelastic properties measured via rheometry [Hsu et al. 2000; Ahmed et al. 2008; Mandala 2012]

From: Multivariate-based classification of predicting cooking quality ideotypes in rice (Oryza sativa L.) indica germplasm

Parameter

Description

Storage Modulus max (G’max)

Maximum energy stored was reached.

Loss modulus (G”) at G’max

Energy loss at G’max.

Tan (δ) at G’max

Variable that describes behavior of the sample (solid- or liquid- like).

Temperature at gelation point (tan (δ) =1)

Temperature measured at point where G’ and G” crossed over and the point at which tan (δ) =1.

Peak temperature G’

Temperature measured when the G’max is reached.

aSlope 1 (S1)

Rate of change of G’ from the gelation point to G’max.

aSlope 2 (S2)

Rate of change of G’ from G’max to the lowest point of the decreasing G’ (P1)

aSlope 3 (S3)

Rate of change of G” from the gelation point to G”max.

aSlope 4 (S4)

Rate of change of G” from G”max to the point before the G” levels off.

a G’ trough

Lowest point after G’max.

  1. afeatures of the viscoelastic curves that are not routinely measured, according to literature