Effect of corn starch–hydrocolloid interactions on the rheological properties of coating batters

In this study, the effect of CMC, xanthan gum, and guar gum addition on corn starch solutions and batters formulated with corn starch was determined. Steady and dynamic rheological tests were evaluated. Herschel–Bulkley model provided a good fit for the flow behavior of the solutions and batters. Flow curves showed that all batters and solutions were to be shear-thinning characteristic. A clear difference between G′ and G″ values of samples were observed. It is observed that adding hydrocolloids in batters that contain corn starch makes them more gelled or become solid regarding the increment of G′ was always greater than G′′. Hydrocolloid addition showed significant changes in the apparent viscosity of solutions and batters at 25°C. Comparing the hydrocolloids, CMC had the highest apparent viscosity, followed by xanthan and guar. After 55°C, all batters showed thermo-gelling ability. At the temperature range of 70–80°C corn starch and CMC mixed batter showed the highest complex viscosity values. Novelty impact statement We conducted a study considering to create optimum coating dough formulations used in fried products. Rheological tests were evaluated to explore similarities/hidden patterns and there was a clear difference between G′ and G″ values of both solution and batter samples. Thermo-gelation properties of batters were influenced by the addition of hydrocolloids, especially CMC.