DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU

Year 2020, Volume: 45 Issue: 2, 356 - 368, 15.01.2020

Seher Kumcuoğlu , Esra Özyiğit İsmail Eren , Şebnem Tavman

https://doi.org/10.15237/gida.GD19131

Cited By: 2

Abstract

Bu çalışmada, pirinç unu ve karabuğday unu ile hazırlanan glutensiz kek hamurlarına diyet lifi kaynağı olarak portakal lifi (PL) ilavesinin hamurun reolojik özellikleri üzerine olan etkileri Yüksek Genlikli Salınımda Kayma (LAOS) yöntemi kullanılarak incelenmiştir. Çalışma kapsamında glutensiz kek örneklerinin bazı kalite özellikleri de (dokusal özellikleri, özgül hacim) belirlenmiştir. Glutensiz kek formülasyonuna diyet lifi kaynağı olarak portakal lifi farklı oranlarda (%0, %4, %8, %12, %16) karabuğday unu yerine ilave edilmiştir. Sonuçlar, glutensiz hamurlara diyet lifi ilave edilmesiyle örneklerin elastik (G') ve viskoz (G") modülüs değerlerinde artış olduğunu göstermiştir. Düşük gerinim değerlerinde örneklerin doğrusal viskoelastik özellik gösterdiği; ancak, uygulanan gerinim genliğinin artmasıyla birlikte reolojik özelliklerin doğrusal olmayan bölgeye giriş yaptığı belirlenmiştir. Glutensiz kek hamurlarının içerdiği diyet lifi oranının artmasıyla keklerin özgül hacim değerleri artmış (P <0.05), sertlik değerleri azalmıştır (P <0.05). 

Keywords

Yüksek genlikli Salınımda Kayma (LAOS), Glutensiz kek hamuru, Diyet lifi, Portakal lifi

Supporting Institution

1.Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, 2.Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

1.Proje No: 215O227, 2.Proje No: 15 MÜH 062

Thanks

Bu çalışma Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) [Proje No: 215O227] ve Ege Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü [Proje No: 15 MÜH 062] tarafından desteklenmiştir.

LARGE AMPLITUDE OSCILLATORY SHEAR (LAOS) ANALYSIS OF GLUTEN-FREE CAKE BATTERS: THE EFFECT OF DIETARY FIBER ENRICHMENT

Abstract

In this study, the effect of orange fiber (dietary fiber source) addition on gluten free batters from rice flour and buckwheat flour rheological properties was investigated by using LAOS method. The effect of different amount dietary fiber on some quality parameters (textural properties, specific volume) of gluten free cakes were also investigated. Gluten-free cake batters were formulated by replacing buckwheat flour with orange fiber at different levels (0%, 4%, 8%, 12% and 16%). Results showed an increase in storage (G') and loss (G") moduli values with the addition of dietary fiber in the gluten free batter. All gluten-free cake batter samples showed linear viscoelastic properties at small strain amplitudes but rheological properties enters the non-linear region by increasing strain amplitude. Increaing the dietary fiber amount caused to increase in specific volume (P <0.05) of gluten free cakes and decrease in hardness value (P <0.05) of cakes. 

Keywords

Large Amplitude Oscillatory Shear (LAOS), gluten-free batter, dietary fiber, orange fiber

Project Number

1.Proje No: 215O227, 2.Proje No: 15 MÜH 062

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