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Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers
Date
2023-01-01
Author
Bilgiç, Hilal
Şensoy, İlkay
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URI
https://hdl.handle.net/11511/100966
Journal
FOOD STRUCTURE
DOI
https://doi.org/10.1016/j.foostr.2022.100302
Collections
Department of Food Engineering, Article
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EFFECT OF PSYLLIUM AND CELLULOSE FIBER ADDITION ON STARCH DIGESTIBILITY FOR BREAD AND CRACKER
Bilgiç, Hilal; Şensoy, İlkay; Department of Food Engineering (2022-2-9)
Understanding the interactions between fibers and other food components gain importance every day due to the increasing number of informed consumers about the health benefits of high fiber-containing foods. The objective of this study was to investigate the effects of fiber addition on the starch digestion behavior of bread and cracker samples. Fiber-added samples (bread or cracker) were prepared by replacing 10 % of the wheat flour with the fibers (psyllium or cellulose). Physical and quality parameters of...
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Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and theological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and theological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, cr...
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H. Bilgiç and İ. Şensoy, “Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers,”
FOOD STRUCTURE
, vol. 0, no. 0, pp. 1–48, 2023, Accessed: 00, 2022. [Online]. Available: https://hdl.handle.net/11511/100966.