Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements

Abstract

This work was aimed to quantify the low properties of mufin 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 mufin batters. The rheological properties of mufin batters formulated using gluten free lours were studied. Five different combinations of rice lour and quinoa lour were studied as gluten free lour combinations. Control mufin batters were formulated using 100% wheat lour, which is a gluten positive lour. 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 lour reduced the density and increased the acidity of mufin batters. Whereas, line spread distance was increased and viscosity was decreased with replacement of quinoa lour to rice lour in the mufin 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 mufin batters in this study.