Investigation of Heating Time Effects on Viscosity Profiles of Wheat Flour and Watermelon Flour Blends

Background and Objective: Understanding the rheological properties of flour blends is essential in various food processing applications, as it directly impacts the texture, mouthfeel and overall quality of food products. This study investigates the influence of heating time on the viscosity of wheat flour and watermelon rind flour blends, aiming to elucidate their rheological behavior under different processing conditions. Materials and Methods: Five samples, labeled AB1 to AB5, were prepared with varying compositions of wheat flour and watermelon rind flour, ranging from 100% wheat flour to 60% wheat flour and 40% watermelon rind flour. Each sample was subjected to different heating times and the viscosity profiles were measured using rheological analysis. Results: Heating time significantly affects the viscosity of flour blends. For pure wheat flour (sample AB1), viscosity decreases gradually with increased heating time. Blends with watermelon rind flour (samples AB2 to AB5) show more complex viscosity trends, varying with both rind content and heating time. For instance, sample AB2 (90% wheat, 10% watermelon rind) shows initial viscosity reduction, stabilizing at longer heating durations, while samples AB3 to AB5 exhibit non-linear viscosity changes, indicating the rind's role in modifying rheological properties. Conclusion: Overall, this study provides valuable insights into the rheological properties of wheat flour and watermelon rind flour blends and their response to thermal processing. These findings contribute to a better understanding of the functional properties of flour blends and can inform the development of novel food products with tailored textures and sensory attributes.