Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types

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Date

2010-10-25

Author

Turabi, Elif
Şümnü, Servet Gülüm
Sumnu, Gulum
Şahin, Serpil
Rother, Matthias

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In this study, dielectric properties of rice cake formulations containing different gum types (xanthan, guar, locust bean, HPMC, and kappa-carrageenan) were determined at temperatures between 25 and 90 degrees C at 2450 MHz. Moreover, thermal properties of these formulations were determined by using differential scanning calorimeter (DSC). Dielectric properties of cake batters were found to be dependent on cake formulation. Xanthan and guar gum containing cake batters had the highest dielectric constant and loss factor values at 25 degrees C. Temperature dependence of dielectric properties was not significant until temperature of 85 degrees C. Gelatinization enthalpy of batter increased with the addition of gums.

Subject Keywords

Rice cake, Gum, Dielectric properties, DSC, Batter

URI

https://hdl.handle.net/11511/28521

Journal

International Journal of Food Properties

DOI

https://doi.org/10.1080/10942910903013365

Collections

Department of Food Engineering, Article

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Citation Formats

E. Turabi, S. G. Şümnü, G. Sumnu, S. Şahin, and M. Rother, “Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types,” International Journal of Food Properties, pp. 1199–1206, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/28521.