Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
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
234
views
0
downloads
Cite This
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
Suggestions
OpenMETU
Core
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
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
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.