Evaluation of the effects of legume flour incorporation into wafer sheets

Tufan, Büşra
Changing consumer demands have directed food industry into development of alternative food products in terms of nutrition, authenticity, innovation and functionality. The main objective of this study was to develop wafer sheets by partial replacement of wheat flour by bean, carob, chickpea and lentil flours. In this regard, firstly nutritional components of the flours were analyzed. Wheat flour was replaced by 10%, 20% and 30% legume flour and its effects on specific gravity and rheology of the batters were studied. In addition, the effects of these flours on wafer sheet quality in terms of weight loss, hardness, color and sorption behavior were investigated. Only wheat flour containing samples were used as the control. Legume flour addition did not affect specific gravity of the batters. From rheological analyses, all batters were found to obey Power law with shear thinning behavior. Added flour type affected both consistency coefficient and flow behavior index, whereas legume flour content only affected flow behavior index. Lentil flour added samples had the lowest consistency coefficient and the highest flow behavior index. Increasing legume flour content decreased weight loss of wafer sheets upon baking. Lentil flour added samples gave the same weight loss as the control wafer. Hardness values increased when legume flour was added and increased further by increasing legume flour concentration. Carob flour, chickpea flour and 10% lentil flour containing samples had the same hardness values to the control. Color of 10% chickpea and 10% lentil flour samples were the same as the control wafer. Sorption analyses of the wafers indicated localized sorption and similar properties of water in multilayers to those of bulk water. The parameters of sorption implied that lentil and chickpea flour replacement maintained the same monolayer moisture content as the control wafer. It was concluded that wafer sheets with 10% lentil flour replacement had the highest quality.


A study on the effects of some soy products on rheological and textural properties of milk chocolate
Yolaçaner, Elif; Öztop, Halil Mecit; Meclis, İzlem Cansu (2018-07-07)
As the consumer expectation for healthy and functional foods is increasing, utilization of many alternative ingredients is proceeding constantly in food production nowadays. Soybean products are among these ingredients since they involve high quality proteins, isoflavones and they are free from cholesterol, lactose and gluten. Chocolate is one of the most widely consumed food products in the world and rheology of chocolate is vital for its quality and production cost. Rheological properties of chocolate are...
The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates
Tonyalı, Bade; Şensoy, İlkay; Karakaya, Sibel (2016-01-01)
The effect of processing on functional ingredients and their in vitro bioaccessibility should be investigated to develop better food products. Tomato pulp was added as a functional ingredient to extrudates. The effects of extrusion on the functional properties of the extrudates and the in vitro bioaccessibility of lycopene were investigated. Two different temperature sets were applied during extrusion: 80 degrees C, 90 degrees C, 100 degrees C and 130 degrees C and 80 degrees C, 100 degrees C, 130 degrees C...
Development of lactose free dairy dessert
Garayev, Sultan; Şahin, Serpil; Hamamcı, Haluk; Department of Food Engineering (2015)
A recent trend in food industry is to develop lactose free food products due to the large number of consumers suffering from lactose intolerance. In this study, lactose free desserts were developed by using two different starches; waxy maize and amylomaize. Concentrations of waxy maize and amylomaize were 0.032, 0.040, 0.048 g/ml and 0.064, 0.072, 0.080 g/ml, respectively. Lower concentration of waxy maize starch was enough for body formation and gel like structure, implying waxy maize was more effective in...
Monitoring freshness of chicken breast by using natural halochromic curcumin loaded chitosan/PEO nanofibers as an intelligent package
Yıldız, Eda; Şümnü, Servet Gülüm; Kahyaoğlu, Leyla Nesrin (2021-02-15)
© 2020 Elsevier B.V.Intelligent packaging is important to get information about real time quality of foods. The objective of this study was to develop an electrospun nanofiber halochromic pH sensor film using curcumin, chitosan (CS) and polyethylene oxide (PEO) to monitor chicken freshness. Conductivity and rheological behavior of CS/PEO/curcumin solutions were measured to understand the effect of solution properties on the morphology of the fibers. The morphological characteristics of nanofiber films were ...
Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating
Şümnü, Servet Gülüm; Bayindirli, L (Springer Science and Business Media LLC, 1999-01-01)
Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch due to microw...
Citation Formats
B. Tufan, “Evaluation of the effects of legume flour incorporation into wafer sheets,” M.S. - Master of Science, Middle East Technical University, 2018.