Production of cacao micro and nano fibers and utilization in cakes

Download
index.pdf
2013
Duman, Burcu
Show full item record
227
views
102
downloads
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 increased. Both G’ and G’’ values increased with oscillatory frequency and percentage of fiber. In the second part of the study, physical properties (specific volume, texture, color and weight loss), sensory properties of cakes and textural changes during storage were determined. Addition of micro and nano cacao fibers to the cake formulation decreased specific volume, weight loss and L* values. It increased hardness, springiness, chewiness, resilience and elastic recovery values and minimized textural changes during storage. Fiber addition also improved the cake acceptability of the cakes in terms of odor, taste and color.
Cocoa., Cake., Baked products.
http://etd.lib.metu.edu.tr/upload/12615492/index.pdf
https://hdl.handle.net/11511/22306
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

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 micro and nano fibers from hazelnut skin and utilization in biscuits
Yıldız, Elif; Alpas, Hami; Department of Food Engineering (2014)
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 w...
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...
Development of gluten-free wafer sheet formulations
MERT, Selen; Şahin, Serpil; Şümnü, Servet Gülüm (2015-10-01)
The main objective of this study was to develop gluten-free wafer sheet formulations by replacing rice flour partially with different gluten-free flours at different ratios. Rice-corn flour blends, rice-buckwheat flour blends and rice-chestnut flour blends with different ratios (80:20, 60:40, 40:60) were used in the experiments in order to find the higher quality and more nutritional gluten-free wafer sheet formulations. As a control, wafer sheet samples containing only rice flour and only wheat flour were ...
Citation Formats
B. Duman, “Production of cacao micro and nano fibers and utilization in cakes,” M.S. - Master of Science, Middle East Technical University, 2013.
METU IIS - Integrated Information Service open@metu.edu.tr