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, vol.11, no.3, pp.1159-1166, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 3
  • Publication Date: 2017
  • Doi Number: 10.1007/s11694-017-9492-7
  • Title of Journal : JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Page Numbers: pp.1159-1166

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 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.