Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

2018-10-01
Yıldız, Eda
Güner, Selen
Şümnü, Servet Gülüm
Şahin, Serpil
Öztop, Halil Mecit
Show full item record
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
134
views
0
downloads
Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored. The objective of this study was to investigate the effect of ingredient and baking types on the quality characteristics of cake by using nuclear magnetic resonance (NMR) relaxometry. Carob bean flour containing gluten-free cakes formulated either with hydroxypropyl methylcellulose (HPMC) or whey protein were baked in both conventional and microwave-infrared combination ovens. Specific gravity of batters was measured and cakes were analyzed in terms of weight loss, hardness, and specific volume. Microstructure of cakes was investigated by scanning electron microscopy (SEM). NMR relaxometry was used to support the information about water retention, and water-food matrix interactions. Cakes baked in microwave-infrared (MW-IR) combination oven had some undesirable characteristics due to higher weight loss and insufficient gelatinization of stanch which was supported by SEM results. Compartments of relaxation data also indicated two specific proton pools for MW-IR-baked samples, which represented gelatinized and ungelatinized parts of the cakes. Spin-spin relaxation times (T-2) were found to be good indicators for explaining the physical state and distribution of water inside the samples, having Pearson correlation of 0.96, 0.86, and - 0.98 (p < 0.05) between monoexponential T-2 values and hardness, specific volume, and moisture, respectively.
Food Science, Industrial and Manufacturing Engineering, Process Chemistry and Technology, Safety, Risk, Reliability and Quality, Carob bean flour, Gluten-free cake, Microwave–infrared oven, NMR relaxometry, SEM
https://hdl.handle.net/11511/34830
FOOD AND BIOPROCESS TECHNOLOGY
Department of Food Engineering, Article

Suggestions

EFFECTS OF HYDROCOLLOIDS AND CAROB BEAN FLOUR ON RHEOLOGICAL PROPERTIES OF BATTER AND CAKE QUALITY
BERK, EDA; Şümnü, Servet Gülüm; Şahin, Serpil (2017-01-01)
Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight ...
Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches
Bitik, Ayse; Şümnü, Servet Gülüm; Öztop, Halil Mecit (Springer Science and Business Media LLC, 2019-07-01)
Modified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication (US) and microfluidization (MF) techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological thermal properties and particle size, morphology, and crystal structure of modified starch samples. Time domainNMR relaxometry experiments were also conducted to unders...
Effect of different flours on quality of gluten-free wafer sheet
Mert, Selen; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2014)
Lifelong gluten-free diet is essential for patients having celiac disease. Since wheat flour contains gluten, it is necessary to replace wheat flour with other types of gluten-free flours. Rice flour is commonly used in gluten-free baked products as an alternative to wheat flour. 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 r...
Evaluation of the effects of legume flour incorporation into wafer sheets
Tufan, Büşra; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2018)
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...
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...
Citation Formats
E. Yıldız, S. Güner, S. G. Şümnü, S. Şahin, and H. M. Öztop, “Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry,” FOOD AND BIOPROCESS TECHNOLOGY, pp. 1923–1933, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34830.
METU IIS - Integrated Information Service open@metu.edu.tr