Abstract
In this study, it was aimed to compare rheological properties of rice cake batter and quality characteristics of rice cakes prepared using different gums with or without an emulsifier blend. Rice cake batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, κ-carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan–guar gum blend and xanthan– κ-carrageenan gum blend) and an emulsifier blend (Purawave™). As a control cake, batters containing no gum and emulsifier blend were used. Rheological characteristics of batters were modeled by Power law ( r 2=0.965–0.997) and Casson models ( r 2=0.945–0.999). Xanthan and xanthan–guar gum blend containing batters had the highest but HPMC containing batters had the lowest apparent viscosity values. Emulsifier blend and gum interaction was found to be significant in affecting apparent viscosity. Addition of emulsifier blend and gums except HPMC gum increased the emulsion stability of cake batter. The highest specific volume values in the absence of emulsifier blend were obtained for cakes containing only xanthan gum. Emulsifier blend addition increased specific volume and porosity of the cakes and resulted in softer products.
Published Version
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