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

Koçak, Gönül
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.


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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 ...
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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...
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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...
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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.