Sürdürülebilir Kalkınma Amaçları

• 2

Yazarlar

• Campanella, O.H.(1)
• Cavus, M.(1)
• Ceylan, M.M.(1)
• Toker, O.S.(1)
• Yildiz, Ö.(1)
• Yuksel, F.(1)
• Yurt, B.(1)
• Yüksel, F.(1)

• MakaleAçık Erişim2018Scopus SJRQ3/r/gumushane/12950
  Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design

  Yuksel, F.; Campanella, O.H.

  The aim of this study was to analyse the effects of the addition of einkorn, cranberry bean and potato flours on the pasting characteristics of the mixture as well as the rheological properties of the dough formed. An experimental design using a simplex lattice mixture design was employed. The pasting parameters of the samples increased with the addition of cranberry bean and einkorn flours due to their high protein content. The water absorption capacities of the doughs were significantly affected by the polar nature (e.g. potato flour) and protein content (e.g. cranberry bean) of the flours. The creep-recovery properties of the doughs were analysed using the Burger model. Results showed that doughs enriched with potato flour exhibited weak elastic properties and behaved as a highly viscous material. Textural profile analysis of the doughs showed that their structure became firmer with addition of einkorn, cranberry bean and potato flours. The determination coefficient for the samples was higher than 0.70 in the simplex lattice mixture design.

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  AtıfScopus7·WoS7·OpenAlex7

  İncele
• MakaleAçık Erişim2017Scopus SJRQ3/r/gumushane/15314
  Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration

  Yildiz, Ö.; Toker, O.S.; Yüksel, F.; Cavus, M.; Ceylan, M.M.; Yurt, B.

  In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. Pasting curves of control flour and 10 mg/kg ascorbic acid-including flour were found to be very similar to each other. However, higher levels of ascorbic acid significantly influenced the magnitude of all pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Regarding textural properties specifying machinability of the doughs, ascorbic acid addition also generally influenced textural characteristics such as hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience parameters of the samples. According to the results, the ascorbic acid level to be used with the gluten-free flour should be adjusted carefully with regard to pasting and textural parameters. Ascorbic acid addition level directly affected the quality of the end products, determining consumer preference.

  • 
  AtıfScopus7·WoS4·OpenAlex5

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