A fluid that has no resistance to shear stress is known as an ideal fluid or inviscid fluid. A liquid's viscosity depends on the size and shape of its particles and the attractions between the particles. Viscosity is that force which resists this deformation. Fluid has a natural tendency to be deformed by internal friction, known as shear stress of its layers. Viscosity is a rheological property of fluids, which quantitates the fluid’s resistance to flow.
Rheology is the study of the flow properties of liquid materials, which concerns the flow and deformation of matter. Line Spread Test (LST) Viscosity Flow Properties Muffin Batters Solid-Liquid Suspension Food Slurry. The inverse of LST in cm/sec was observed to be close to the viscosity in poise for muffin batters in this study. A valid correlation between line spread distance and viscosity was observed. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa flour to rice flour in the muffin batters. In general, gluten free flour reduced the density and increased the acidity of muffin batters. All tests were performed in triplicate and all data were analyzed statistically. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. The rheological properties of muffin batters formulated using gluten free flours were studied. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity.
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