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

Date

2008-03-01

Author

TURABİ, Elif
Şümnü, Servet Gülüm
Şahin, Serpil

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

4
views

0
downloads

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.

Subject Keywords

Baking, Batter rice cake, Rheology, Gum, Emulsifier

URI

https://hdl.handle.net/11511/45773

Journal

FOOD HYDROCOLLOIDS

DOI

https://doi.org/10.1016/j.foodhyd.2006.11.016

Collections

Department of Food Engineering, Article