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Rheological Characterization of Rice Flour‐Based Batters
Author(s) -
Mukprasirt A.,
Herald T.J.,
Flores R.A.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb10264.x
Subject(s) - rheology , food science , rice flour , chemistry , characterization (materials science) , materials science , nanotechnology , organic chemistry , composite material , raw material
The flow behavior and the applicability of rheological models to predict the viscosity of rice flour‐based batter (RFBB) for deep‐fat frying at 5,15, and 25 °C were investigated. The Herschel‐Bulkley model was found to be the best fit for all RFBBs formulated with different ratios of rice to corn flour, oxidized corn starch, and methylcellulose (R 2 = 0.85–0.99). Rheological parameters depended on RFBB compositions, temperature, and shear rate. The relationship between temperature and RFBB apparent viscosity can be predicted within shear rate range between 30 to 132 s −1 . Correlation coefficient (r) of model validation decreased as temperature increased.