Department of Product Development, Faculty of Agro-Industry, Kasetsart University
Assoc. Prof. Dr. Rungnaphar Pongsawatmanit
Properties of wheat flour based batter containing tapioca starch and hydrocolloid for coating
Batter properties are important to develop required final qualities of fried products. Its properties depend on ingredients used in the formulation. In this study, properties of wheat flour (WF) based batters containing tapioca starch (TS) and selected hydrocolloid (carboxymethyl cellulose: CMC) were determined. The effect of CMC preparation methods (dry blending and dispersion) on viscosity of WF-TS batters was studied. The results showed that viscosity of the batter prepared from dry blending was higher than that of batter prepared from dispersion. The viscosity of the batters decreased with increasing the time of keeping batters in 4C for both methods. The WF-TS batter containing CMC prepared from dry blending method was selected to investigate the power law parameters and batter pick-up of the system compared with those without CMC. Adding hydrocolloid revealed a significant increase in consistency coefficient with batter pick-up enhancement. The information gained could be used in the battering process for food industry.