Effects of temperature and hydrocolloids on the rheological characteristics of coating batters


YILMAZ V. M. B. , Sufer O., KUMCUOĞLU S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, ss.1159-1166, 2017 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 11 Konu: 3
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s11694-017-9492-7
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Sayfa Sayısı: ss.1159-1166

Özet

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.