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dc.contributor.authorTurabi, Elif
dc.contributor.authorŞümnü, Servet Gülüm
dc.contributor.authorSumnu, Gulum
dc.contributor.authorŞahin, Serpil
dc.contributor.authorRother, Matthias
dc.date.accessioned2020-01-02T12:41:22Z
dc.date.available2020-01-02T12:41:22Z
dc.date.issued2010-10-25
dc.identifier.issn1094-2912
dc.identifier.urihttps://open.metu.edu.tr/handle/11511/28521
dc.description.abstractIn 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.
dc.publisherInforma UK Limited
dc.titleDielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types
relationship.typePublication
dc.publisher.journalInternational Journal of Food Properties
dc.identifier.volume13
dc.identifier.issue6
dc.identifier.startpage1199
dc.identifier.endpage1206
dc.identifier.doi10.1080/10942910903013365


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