Production of micro and nano fibers from hazelnut skin and utilization in cakes

Download

index.pdf

Date

2013

Author

Çıkrıkçı, Sevil

Metadata

Show full item record

Item Usage Stats

452
views

175
downloads

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'') module were obtained for dough samples containing 20% replacement of flour with microfluidized hazelnut skin fibers. Additionally, the impact of cocoa powder/ hazelnut skin samples on the quality of cakes (weight loss, color and texture) was determined. The firmest structure was obtained in cakes containing 20% replacement of flour with microfluidized hazelnut skin fiber. In the second part of the study, staling of cakes was investigated by using X-ray and FT-IR analyses. Cakes prepared with hazelnut skin which was processed by microfluidization showed the lowest starch retrogradation results indicating retardation of cake staling. Lastly, reduction of flour content in cake formulation was studied for cakes prepared with microfluidized hazelnut skin fibers. Flour reduction decreased firmness results and viscoelastic properties in microfluidized cake samples. Finally, it was found to be possible to produce cakes containing microfluidized hazelnut skin fiber with the optimization of cake formulation.

Subject Keywords

Hazelnuts., Cake., Baked products., Food texture.

URI

http://etd.lib.metu.edu.tr/upload/12616228/index.pdf
https://hdl.handle.net/11511/22942

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Production of cacao micro and nano fibers and utilization in cakes Duman, Burcu; Mert, Behiç; Department of Food Engineering (2013) 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 increas...
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...
The Production and characterization of microparticulated corn zein, and its applications on emulsions and bread-making Öztürk, Oğuz Kaan; Mert, Behiç; Department of Food Engineering (2014) The main objective of this study was to investigate the potential use of microfluidization as a milling process for corn zein, and its effects on emulsifying properties of zein emulsions, and on rheological and textural properties of gluten-free bread formulations. Also, the effects of microfluidization were tried to improved with alkaline treatment. In the first part of the study, microstructural properties of zein slurries were evaluated by SEM analysis. In the second part of the study, rheological proper...

Citation Formats

S. Çıkrıkçı, “Production of micro and nano fibers from hazelnut skin and utilization in cakes,” M.S. - Master of Science, Middle East Technical University, 2013.