oating pick up is generally directly correlated with
batter viscosity, that is, as viscosity increases, more batter
remains on the sample (Cunningham & Tiede, 1981;
Dogan et al., 2005a, 2005b). Gum addition to the batter
formulation resulted in higher batter pick up values due
to the viscosity building effects of gums (Fig. 1). No significant
differences were detected between gum types but
the combination of guar and xanthan gum yielded the
highest coating pick up due to the high degree of synergism.
Increase in pick up was about 66.5% as compared
to control formulation when guar and xanthan gum
combination was used.