Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

In this study, it was aimed to compare theological 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, kappa-carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan-guar gum blend and xanthan-kappa-carrageenan gum blend) and an emulsifier blend (Purawave (TM)). As a control cake, batters containing no gum and emulsifier blend were used.


Rheological properties of gluten-free bread formulations
Demirkesen, Ilkem; Mert, Behiç; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2010-1)
In this study, the theological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan-guar, and xanthan-LBG blend) and emulsifiers (Purawave (TM) and DATEM) were used to find the best formulation for gluten-free breads. Rice dough and wheat dough cont...
Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types
Turabi, Elif; Şümnü, Servet Gülüm; Sumnu, Gulum; Şahin, Serpil; Rother, Matthias (Informa UK Limited, 2010-10-25)
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...
The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens
Şümnü, Servet Gülüm; Şahin, Serpil; Meda, Venkatesh (2010-01-01)
P>The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW-IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 +/- 2 degrees C for 120 h. X...
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics
Demirkesen, Ilkem (2016-08-01)
The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated. Elevated flour replacement levels led to increases in extensional viscosity values reflecting higher force requirement to deform dough samples. Similarly, replacement of rice flour with chestnut flour led to higher complex moduli values. Cookie samples prepared by replacement of 40% rice flour with chestnu...
Optimization of Baking of Rice Cakes in Infrared-Microwave Combination Oven by Response Surface Methodology
Turabi, Elif; Şümnü, Servet Gülüm; Şahin, Serpil (2008-03-01)
In this study, response surface methodology was used to design gluten-free cakes made from rice flour to be baked in infrared-microwave combination oven. Two types of cake formulations containing different types of gums were used in the experiments, which were xanthan gum and xanthan-guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour weight), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific volume, surface color change, firmness ...
Citation Formats
E. TURABİ, S. G. Şümnü, and S. Şahin, “Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend,” FOOD HYDROCOLLOIDS, pp. 305–312, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/45773.