Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters
Articles > Article · 2015
Authors: Ece Cagdas, Seher KUMCUOĞLU
International Journal of Food Engineering, Journal Indexed in SCI Expanded, International, WoS, 2015, vol 11, pp 185-197
Summary
Abstract The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization ( T G ) and melting ( T m ) temperatures, as well as enthalpies (Δ H G , Δ H m ), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T G and T m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules ( G ′, G ′′). The mechanical spectra of batters carried out at 15–80°C showed a transition from fluid-like to gel-like behavior. The batter pick-up values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values ( K ) of the batters were significantly affected by the GSP addition and temperature ( p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.