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This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

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A top-spray fluidized bed coating method aiming at improving health benefits of white rice using Bauhinia strychnifolia Craib. (BSC) solution, containing bioactive compounds was optimized in this study. The BSC solution was mixed with maltodextrin as a coating solution, and dextrose equivalent (DE) of maltodextrin was varied (DE10 and DE20). Both milled and instant rice were coated by using the top-spray fluidized bed coater with an optimal coating condition. Chlorophyll a and b and total phenolic content (TPC), as well as antioxidant activities (DPPH and FRAP assays) of BSC coated rice samples before and after cooking were analyzed. In addition, textural properties of both BSC coated milled and instant rice were evaluated. Results showed higher chlorophyll a and b as well as total phenolic contents in coated milled rice compared with coated instant rice. However, percent loss of these compounds for instant rice was lower after cooking. DPPH and FRAP values showed improvement of antioxidant activity after cooking for both coated milled and instant rice. Results suggested that factors influencing BSC coating included the coating and sample preparation methods as well as the nature of sample. Moreover, the appropriate coating method was to coat instant rice with DE10 maltodextrin as a carrier in coating material to obtain the minimal loss of bioactive compounds and maximum antioxidant activities, while the coated rice maintained good textural qualities compared with those of the conventionally cooked rice. pirincinkine kıyasla iyi tekstürel niteliklerini korumuştur. En uygun kaplama yöntemi, biyolojik olarak az miktarda biyoaktif bileşik kaybı ve maksimum antioksidan aktivite elde edilen kaplama materyalinde bir taşıyıcı olarak DE10 maltodekstrin ile kaplanan instant pirinçte elde edilmiştir. Keywords