All tests were performed in triplicate and all data were analyzed statistically. Density, pH, line spread distance and viscosity were measured for all six batter formulations including control. Control muffin batters were formulated using 100% wheat flour, which is a gluten positive flour. Five different combinations of rice flour and quinoa flour were studied as gluten free flour combinations. The rheological properties of muffin batters formulated using gluten free flours were studied. LST is a quick and inexpensive method for comparing relative viscosities of food slurries or a solid-liquid suspension type of food materials, like muffin batters.
This work was aimed to quantify the flow properties of muffin batters by Line Spread Test (LST) and to establish a valid correlation between their line spread distance and viscosity.
