Production of micro and nano fibers from hazelnut skin and utilization in biscuits

Download

index.pdf

Date

2014

Author

Yıldız, Elif

Metadata

Show full item record

Item Usage Stats

221
views

96
downloads

The main objective of this study was to investigate the effect of micro and nano hazelnut skin fibers on biscuit quality, texture, and staling. In the first part of the study, microstructural properties of cacao powder and hazelnut skin samples and rheological, and textural properties of biscuit dough containing different percentages (0%, 10%, 15%, and 20%) of cacao powder or hazelnut skin samples were observed. Flow behaviors of biscuit dough was explained with power law model and shear thinning behavior was observed. Also, elastic and viscous moduli of biscuit dough were evaluated and it was found that the highest elastic modulus and viscous modulus were obtained from dough containing 20% microfluidized hazelnut skin fibers. Moreover, the effects of replacement of flour by cacao powder or hazelnut skin samples on quality of biscuits (moisture content, size, color, and hardness) were determined. The darkest color and the highest moisture content was obtained from biscuits containing 20% microfluidized hazelnut skin fiber. The lowest spreading ratio was also observed in this sample. Breaking strength increased with increasing percentage of cacao powder or hazelnut skin samples in biscuit samples. In the second part of this study, staling of biscuit samples was analyzed with X-ray, FT-IR and other quality parameters. Slow starch retrogradation was achieved in biscuits prepared with microfluidized hazelnut skin fiber. It means that staling of biscuits was retarted. In the last part of this study, phenolic content of cacao powder and hazelnut skin samples were analyzed. The highest value was observed for microfluidized hazelnut skin fiber.

Subject Keywords

Hazelnuts., Biscuits., Nanofibers., Baked products.

URI

http://etd.lib.metu.edu.tr/upload/12616738/index.pdf
https://hdl.handle.net/11511/23243

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Production of micro and nano fibers from hazelnut skin and utilization in cakes Çıkrıkçı, Sevil; Mert, Behiç; Department of Food Engineering (2013) The main objective of this study was to investigate micro and nano hazelnut skin fibers and their effects on quality, texture and staling of cakes. In the first part of the study, microstructural properties of cocoa powder/ hazelnut skin samples and rheological properties of cake batter with different percentages (0%, 10%, 15%, 20%) of cocoa powder/ hazelnut skin were evaluated. Herschel–Bulkley model was found to explain the flow behaviors of dough formulations. The highest elastic (G') and loss (G'') modu...
Production of cacao micro and nano fibers and utilization in cakes Duman, Burcu; Mert, Behiç; Department of Food Engineering (2013) The main objective of this study was to investigate micro and nano cacao fibers and their effects on quality, texture and staling of cakes. In the first part of the study, rheological properties of cake batter with different concentrations (0 %, 3 %, 6 %, 9 %, 12 %) cacao micro and nano fiber, and cacao powder were determined. Cake batter was found to show shear thinning and time independent behavior for all formulations and fit the Power Law model. The viscosity increased as the percentage of fiber increas...
Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin AKDENIZ, Busra; Şümnü, Servet Gülüm; Şahin, Serpil (2018-07-01) The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activity, particle size distribution, and heat stability were analyzed in freeze dried microcapsules. The encapsulation efficiency values were found to be highest with...
Development of functional cakes to be baked in microwave-infrared combination oven Özkahraman, Betül Canan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2014) The main objective of this study was to develop functional cake formulations to be baked in the microwave-infrared (MW-IR) combination oven by using legume flours. It was also aimed to compare quality of legume cakes baked in MW-IR oven with conventional oven. For this reason, oven type (conventional and microwave-infrared combination oven), baking time (4, 4.5 and 5 minutes), legume flour type (lentil, chickpea and pea) and legume flour concentration (10%, 20%, and 30%) were selected as independent variabl...
Utilization of inulin as fat replacer in cake and mayonnaise Farahmand, Saba; Mert, Behiç; Department of Food Engineering (2014) The objective of this study was to analyze microfluidized and non-microfluidized inulin and their effects on rheology, texture, quality, staling of cake and rheology of mayonnaise as fat replacer. In the first part of the study, the effects of microfluidized and non-microfluidized inulin emulsion on rheological properties of cake batter and mayonnaise were evaluated. Inulin emulsions with concentrations of 15%, 22.5% and 30% (w/w) were used to replace 25%, 50%, 75% of oil in cake samples. In mayonnaise samp...

Citation Formats

E. Yıldız, “Production of micro and nano fibers from hazelnut skin and utilization in biscuits,” M.S. - Master of Science, Middle East Technical University, 2014.