Effects of temperature and hydrocolloids on the rheological characteristics of coating batters
Articles > Article · 2017
Authors: Vahide Mualla Buyukkaynak YILMAZ, Ozge Sufer, Seher KUMCUOĞLU
Journal of Food Measurement and Characterization, Journal Indexed in SCI Expanded, International, WoS, 2017, vol 11, pp 1159-1166
DOI: 10.1007/s11694-017-9492-7
Summary
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 degrees 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(n); 9.59-80.49 Pa s(n) (with MC) and 5.20-20.26 Pa s(n); 4.74-19.77 Pa s(n) (with HPMC) respectively. Wheat-rice flour combination at 5 degrees 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(-1). Activation energies of batters indicated that MC-samples exhibited the highest temperature dependency.