Rheological Characterization of Rice Flour‐Based Batters

Abstract

ABSTRACT: The flow behavior and the applicability of rheological models to predict the viscosity of rice flour‐based batter (RFBB) for deep‐fat frying at 5,15, and 25 °C were investigated. The Herschel‐Bulkley model was found to be the best fit for all RFBBs formulated with different ratios of rice to corn flour, oxidized corn starch, and methylcellulose (R 2 = 0.85–0.99). Rheological parameters depended on RFBB compositions, temperature, and shear rate. The relationship between temperature and RFBB apparent viscosity can be predicted within shear rate range between 30 to 132 s −1 . Correlation coefficient (r) of model validation decreased as temperature increased.