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The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization ( T  G ) and melting ( T  m ) temperatures, as well as enthalpies (Δ H  G , Δ H  m ), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the  T  G  and  T  m  as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules ( G ′,  G ′′). The mechanical spectra of batters carried out at 15–80°C showed a transition from fluid-like to gel-like behavior. The batter pick-up values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values ( K ) of the batters were significantly affected by the GSP addition and temperature ( p  &lt; 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters