DIELECTRIC AND THERMAL PROPERTIES OF RICE CAKE FORMULATIONS CONTAINING DIFFERENT GUMS TYPES

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TURABİ E., REGİER M., Sumnu G., ŞAHİN S., Rother M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.13, sa.6, ss.1199-1206, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 13 Sayı: 6
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1080/10942910903013365
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1199-1206
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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 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.