Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements
This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters. The rheological proper ties of muffin batters formulated using gluten free flours were studied. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. All tests were performed in triplicate and all data were analyzed statistically. In general, gluten free flour reduced the density and increased the acidity of muffin batters. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa flour to rice flour in the muffin batters. A valid correlation between line spread distance and viscosity was observed. The inverse of LST in cm/sec was observed to be close to the viscosity in poise for muffin batters in this study.
A Comparison of Consistency and Taste of Five Commercial Thickeners

Abstract. This study presents the results of a blinded test of the performance of five commercial thickeners. Experimental variables considered are brand of commercial thickener, type of liquid, desired thickness, and thickening time. Success of outcome is defined by a numerical rating scale comparing the consistency and taste to actual liquid samples. The findings suggest that no one commercial thickener consistently produces a desired consistency or was consistently superior regarding taste. Success in producing certain liquid consistencies and ``good taste'' varied according to brand, type of liquid, desired thickness, and thickening time used. It is suggested that specific recipes be developed for each brand and liquid to be thickened. Flavorings should be tested to enhance taste.

Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product
Reduction of oil content in deep fat fried foods would be welcome by both the food manufacturers and the consumers. Among the many approaches that have been evaluated for this purpose, use of hydrocolloid additives is believed to be most promising. Work in this area is restricted mostly to cellulose derivatives. The mechanism of action of these derivatives is attributed to formation of an oil resistant barrier film, an alteration in surface hydrophobicity of the product being fried, and the thermal gelation. However, most hydrocolloids would alter the surface hydrophobicity, and many of them have the ability to form films. Furthermore, the presence of other food constituents can alter all these properties. Hence, hydrocolloids at 0.25— 2.00 % (on the basis of chickpea flour) were screened for their ability to reduce oil uptake in sev, a model deep fat fried product prepared from chickpea flour. Results obtained indicate that the ability to reduce oil uptake in this product decreases in the following order: gum arabic > carrageenan > gum karaya > guar gum > carboxymethylcellulose > hydroxypropylmethyl cellulose. Hydrocolloids such as xanthan, gum ghatti, gum tragacanth, and locust bean gum were found to be ineffective (<10 % reduction in the oil content) for this purpose. 
 
 
 
Screening von Hydrokolloiden zur Reduktion der Olaufnahme eines modellhaft frittierten Produkts.Die Reduktion des Olgehalts in frittierten Nahrungsmitteln wurde sowohl von den Nahrungsmittelherstellern als auch den Konsumenten begrust werden. Unter den vielen Ansatzen, die zu diesem Zweck bereits ausgewertet wurden, gilt der Einsatz von hydrokolloiden Zusatzen als am vielversprechendsten. Die Arbeit in diesem Gebiet ist vor allem auf Zellulosederivate beschrankt. Die Aktionsmechanismen dieser Derivate werden der Bildung eines olresistenten Films, der Anderung der Oberflachenhydrophobizitat des frittierten Produkts und der thermischen Gelatinisierung zugeschrieben. Allerdings wurden die meisten Hydrokolloide die Oberflachenhydrophobizitat verandern, und viele von ihnen haben die Fahigkeit, einen Film auszubilden. Daruber hinaus kann das Vorhandensein anderer Nahrungsmittelbestandteile diese Eigenschaften andern. Daher wurden Hydrokolloide in einer Konzentration von 0,25— 2,00 % (auf der Basis von Kichererbsenmehl) im Hinblick auf ihre Fahigkeit, die Olaufnahme in Sev, einem modellhaft frittierten Produkt, zu reduzieren, gescreent. Die gewonnenen Ergebnisse zeigen, das die Fahigkeit, die Olaufnahme bei diesem Produkt zu reduzieren, in der folgenden Reihenfolge abnimmt: Gummi arabicum > Carrageenan > Gummi karya > Guar Gummi > Carboxymethylzellulose > Hydroxypropylmethylzellulose. Hydrokolloide, wie Xanthan, Gummi ghatti, Gummi tragacanth und Johannisbrot-Gummi, stellten sich fur diesen Zweck als nutzlos heraus (<10 % Reduktion des Olgehalts).