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Original Articles

Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types

Elif Turabi Department of Food Engineering, Middle East Technical University, Ankara, Turkey

Marc Regier Technische Fachhochschule Berlin Fachbereich V – Lebensmitteltechnologie, Lebensmittelverfahrenstechnik, Berlin, Germany

Gulum Sumnu Department of Food Engineering, Middle East Technical University, Ankara, TurkeyCorrespondence[email protected]

Serpil Sahin Department of Food Engineering, Middle East Technical University, Ankara, Turkey

Matthias Rother Universität Karlsruhe (TH), Institut für Bio- und Lebensmitteltechnik, Bereich I, Lebensmittelverfahrenstechnik, Karlsruhe, Germany

Figures & data

Table 1 Onset (T_o), peak (T_p), conclusion (T_c) temperatures of gelatinization, gelatinization enthalpies (ΔH), dielectric constant (ϵ′), and dielectric loss factor (ϵ′′) values of the rice cake batters

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Table 2 Dielectric constants and dielectric loss factors of gum types in powder form and rice flour

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Table 3 Bulk densities of hydrocolloids in powder form and rice flour

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Figure 1 Effect of temperature change on dielectric constant values of gluten-free cake batters (♦ : control; ▪ : xanthan gum; ▴ : guar gum; Δ : xanthan - guar gum; □ : locust bean gum; * : HPMC; ○ : carrageenan; and ⋄ : xanthan - carrageenan).

Figure 2 Effect of temperature change on dielectric loss factor values of gluten-free cake batters (♦ : control; ▪ : xanthan gum; ▴ : guar gum; Δ : xanthan - guar gum; □ : locust bean gum; * : HPMC; ○ : carrageenan; and ⋄ : xanthan - carrageenan).

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Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types

Table 1 Onset (T_o), peak (T_p), conclusion (T_c) temperatures of gelatinization, gelatinization enthalpies (ΔH), dielectric constant (ϵ′), and dielectric loss factor (ϵ′′) values of the rice cake batters

Table 2 Dielectric constants and dielectric loss factors of gum types in powder form and rice flour

Table 3 Bulk densities of hydrocolloids in powder form and rice flour

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Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types

Figures & data

Table 1 Onset (To), peak (Tp), conclusion (Tc) temperatures of gelatinization, gelatinization enthalpies (ΔH), dielectric constant (ϵ′), and dielectric loss factor (ϵ′′) values of the rice cake batters

Table 2 Dielectric constants and dielectric loss factors of gum types in powder form and rice flour

Table 3 Bulk densities of hydrocolloids in powder form and rice flour

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Table 1 Onset (T_o), peak (T_p), conclusion (T_c) temperatures of gelatinization, gelatinization enthalpies (ΔH), dielectric constant (ϵ′), and dielectric loss factor (ϵ′′) values of the rice cake batters