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Effect of carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:   No Citation available.
Authors:   Jun Xue, Michael Ngadi
Keywords:   Batter coating; Thermal properties; Phase transition, Hydrocolloids, Carboxymethylcellulose

Abstract: Batters are complex systems with a wide range of ingredients. Interactions between the ingredients determine batter performance and the final quality of the products coated with them. The influence of carboxymethylcellulose (CMC) on thermal properties of batter systems was studied. The combinations of wheat and rice, wheat and corn, and rice and corn flours, with CMC added at the levels of 0.5, 1.0 and 1.5% (weight basis) were studied. Two different temperature profiles were used to simulate cooking and storage processes. Differential scanning calorimetry (DSC) was used to determine thermal properties (namely glass transition temperature, gelatinization temperature, ice melting temperature, and enthalpy) and to describe the phase transitions that occur during heating and cooling processes. CMC greatly influenced the thermal properties of batter systems. It shifted the gelatinization temperatures and decreased the total enthalpies of gelatinization. Further, CMC depressed the glass transition temperature and the total enthalpies of ice melting. The results revealed possible interactions between CMC and the other batter constituents, thus partially explaining its effect in complex batter systems.

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