Effect of Pickering Emulsion Stabilized by Soy Protein Nanoparticles on Physical and Rheological Properties of Gluten-Free Cake Batter
Fatemeh Abbaszadeh, Mehran Aalami, Rassoul Kadkhodaee, Yahya Maghsoudlou, Alireza Sadeghi Mahoonak
Abstract
In this research, Pickering emulsion (PE) stabilized by soy protein nanoparticles (SPNs) and xanthan gum, was added to gluten-free cake batter based on rice flour. The physical and rheological properties of the PE-containing batter were quantified, compared with the control sample. The results revealed that the addition of the PE to the batter decreased its specific gravity, which in turn increased the volume and reduced the hardness of the cake. The power-law model with a high determination coefficient ( <a:math xmlns:a="http://www.w3.org/1998/Math/MathML" id="M1"> <a:msup> <a:mrow> <a:mi>R</a:mi> </a:mrow> <a:mrow> <a:mn>2</a:mn> </a:mrow> </a:msup> </a:math> ) could best describe the flow behavior of the batter. Measurement of apparent viscosity, consistency coefficient, and flow behavior index indicated that the gluten-free cake batter had shear-thinning behavior. Moreover, the oscillatory test results showed that the PE-containing batter had more liquid-like behavior than the PE-free sample.