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

Turabi E., Sumnu G., Sahin S.

FOOD HYDROCOLLOIDS, vol.22, no.2, pp.305-312, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 2
  • Publication Date: 2008
  • Doi Number: 10.1016/j.foodhyd.2006.11.016
  • Journal Name: FOOD HYDROCOLLOIDS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.305-312
  • Hacettepe University Affiliated: No

Abstract

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.