We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effects of temperature and hydrocolloids on the rheological characteristics of coating batters.
- Authors
Yılmaz, Vahide; Süfer, Özge; Kumcuoğlu, Seher
- Abstract
The rheological properties and water retention capacities of wheat-rice and wheat-corn flour based coating batters with specific hydrocolloids methylcellulose (MC) or hydroxypropyl methylcellulose (HPMC) at different temperatures (5, 15, 25 °C) were determined. All batter formulations showed pseudo-plastic flow behaviour. Consistency index values of wheat-rice and wheat-corn flours were between 10.33 and 81.58 Pa s; 9.59-80.49 Pa s (with MC) and 5.20-20.26 Pa s; 4.74-19.77 Pa s (with HPMC) respectively. Wheat-rice flour combination at 5 °C and 1.5% MC concentration had the highest water retention capacity (79.36%). The maximum activation energies of MC and HPMC were 47.65 and 23.66 kJ mole. Activation energies of batters indicated that MC-samples exhibited the highest temperature dependency.
- Publication
Journal of Food Measurement & Characterization, 2017, Vol 11, Issue 3, p1159
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-017-9492-7