Rheological properties of deep frying batters prepared with different composition

Battered foods are popular due to appearance and taste characteristics such as their crispy texture, desirable color and flavor. The quality of coated products is influenced by rheological properties of the batter. In this study, the rheological properties of two types of batters (batter with typical formulation and batter with 2% Methyl Cellulose) were investigated. The batters were formulated using different ratios of wheat, soy and corn flours. The batters in power-law model showed shear-thinning behavior. The rheological properties varied with different types of flours and their combination ratios. MC increases the batter consistency and enhanced the shear-thinning behavior of the batters. The values of flow behavior index (n) in different batter formulations were found between 0.36 to 0.62. Batters viscosity varied from 0.68 to 7.33 Pa.s at 200 s -1 shear rates. In all samples, batter with 50% soy flour provided the highest apparent viscosity among all formulations.