Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types |
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Authors: | Elif Turabi Marc Regier Serpil Sahin Matthias Rother |
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Affiliation: | 1. Department of Food Engineering , Middle East Technical University , Ankara, Turkey;2. Technische Fachhochschule Berlin Fachbereich V – Lebensmitteltechnologie , Lebensmittelverfahrenstechnik, Berlin, Germany;3. Universit?t Karlsruhe (TH), Institut für Bio- und Lebensmitteltechnik, Bereich I , Lebensmittelverfahrenstechnik, Karlsruhe, Germany |
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Abstract: | 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°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°C. Temperature dependence of dielectric properties was not significant until temperature of 85°C. Gelatinization enthalpy of batter increased with the addition of gums. |
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Keywords: | Rice cake Gum Dielectric properties DSC Batter |
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