Producing micro and nano fibers having high water holding capacity from tomato and wheat waste products and using them in model foods

Download

index.pdf

Date

2010

Author

Koçak, Gönül

Metadata

Show full item record

Item Usage Stats

358
views

383
downloads

The main objective of this study was to investigate the fibers and their effects and availability in ketchup (tomato fiber) and cake (wheat bran fiber) production. In order to this, rheological properties of ketchups with tomato fiber, and cake (100, 80, 60 g flour formulations) with wheat bran fiber in different concentrations were investigated. Tomato powder in ketchup and wheat bran in cake was used for comparison. The samples studied had pseudoplastic behavior having a definite yield stress with a good fit for the Herschel-Bulkley model. The viscosity and yield stress values increased as the percentage of fiber increased. Moreover the samples were found to be more elastic than viscous (G’>G’’). Both G’ and G’’ values increased with oscillatory frequency, percentage of fiber, and in cake samples decreased as the amount of flour decreased. Stability measurements of ketchups studied were done by using Lumisizer. The microstructure of tomato powder, wheat bran and fibers were investigated under SEM. It was seen that the fibers had branched, long and thin structure while the other two had lumy and thick structure. The pressure used, resulted in this structure with increased surface area and finally increased water holding capacity in fibers. Moreover, texture of cakes prepared was all investigated in terms of volume, outer surface, hardness, cohesiveness and gumminess. Finally it was found to be possible to produce healthier ketchups and cakes with fiber in a good quality by decreasing the other undesired ingredients.

Subject Keywords

General science.

URI

http://etd.lib.metu.edu.tr/upload/12612525/index.pdf
https://hdl.handle.net/11511/19985

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality ERINC, Hakan; Mert, Behiç; Tekin, Aziz (Springer Science and Business Media LLC, 2018-10-01) The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger ...
Investigation of antioxidant activities of fruit juices and herbal teas and their antimicrobial effects on proteus mirabilis Kümbet, Yeşim; Çoruh, Nursen; Sağdıçoğlu Celep, A. Gülçin; Department of Biochemistry (2010) Herbal teas and fruit juices used in our regular diet may have importance in the protective treatment of some infectious diseases. In this study, selected dietary beverages were investigated for their antioxidant capacities and antimicrobial activities against Proteus mirabilis, a well known bacteria in urinary tract infections. Herbal teas; sage (Salvia fruticosa Mill), anise (Pimpinella anisum L.), rosehip (Rosa canina L.), camomile (Anthemis arvensis L.) and fruit juices; grape (Vitis vinifera L.), orang...
The effects of gums on macro and micro-structure of breads baked in different ovens Ozkoc, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-12-01) In this study, the effects of gums on macro and micro-structure of breads baked in different ovens (infrared (IR)-microwave combination and conventional) were investigated by the help of image and SEM analysis, respectively. The gums used were xanthan, guar, K-carrageenan and xanthan-guar blend. The gums were added to the formulation at 0.5% concentration. As a control, no gum added formulations were used. Results of Image analysis demonstrated that xanthan-guar gum blend addition improved bread quality wit...
Treatment of a denim producing textile industry wastewater using pilot-scale membrane bioreactor YİĞİT, Nevzat Özgü; Uzal, N.; KÖSEOĞLU, Hasan; Harman, I.; Yukseler, H.; Yetiş, Ülkü; CİVELEKOĞLU, Gökhan; KİTİŞ, Mehmet (Elsevier BV, 2009-05-15) The objective of this study was to investigate the performance of a pilot-scale membrane bioreactor (MBR) system for the treatment of a highly concentrated mixed wastewater from wet processes (dyeing, finishing, and sizing) of a denim producing textile industry. The MBR system, containing a Submerged hollow fiber membrane module in the aeration tank, was operated aerobically for about 3 months on-site at a continuous flow mode. The system was operated at two different operation stages: (1) 110 Sludge wastag...
Production of bread crumbs by infrared-assisted microwave drying Tireki, S; Şümnü, Servet Gülüm; Esin, A (Springer Science and Business Media LLC, 2006-01-01) This study is aimed to investigate the possibility of using infrared-assisted microwave drying for production of bread crumbs and to determine drying conditions in halogen lamp-microwave combination oven to produce bread crumbs with the highest quality. Bread crumb dough were dried from about 40.9 to 8% moisture content by conventional, microwave, infrared and infrared-assisted microwave drying separately and in combinations. Halogen lamp and microwave power levels of 30, 50 and 70% were used. Percent reduc...

Citation Formats

G. Koçak, “Producing micro and nano fibers having high water holding capacity from tomato and wheat waste products and using them in model foods,” M.S. - Master of Science, Middle East Technical University, 2010.