High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient

Yildiz, Elif
Mert, Behiç
Functionalization through microfluidization was applied as a prospective method for the production of fibrous structures from hazelnut skin, and which was used as a novel ingredient in a model low water activity bakery product. Although hazelnut skin was used in this study, other common agro by-products such as wheat bran, corn bran, citrus pulp, etc., could be also processed. Microfluidization led to the disintegration of large particles into flaky and fibrous structures of which entanglement and higher water holding capacity resulted in noticeably different texture and rheological properties. One major advantage of utilization of the functionalized fiber was production of cookies with less water activity at comparable moisture content with control samples. Furthermore, high pressure processing released some of the phenolic compounds which were previously trapped within the cellulosic structures led to cocoa like dark color. Incorporation of the novel fibers into cookie samples slowed down retrogradation rate during the storage period.


Production of hazelnut skin fibres and utilisation in a model bakery product
Cikrikci, SEVİL; Demirkesen, I.; Mert, Behiç (Codon Publications, 2016-01-01)
Microfluidisation was used as a potential method for the production of fibrous structure from hazelnut skin (HS), and which was evaluated as an ingredient in cake as model bakery product. More specifically, effects of different amounts of microfluidised HS on rheological behaviour of cake batter and quality parameters (texture and colour) and storage characteristics of cake products were evaluated. Furthermore, performance of microfluidised HS was compared with conventionally milled HS and cacao powder for ...
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...
A novel, simple, organic free preparation and characterization of water dispersible photoluminescent Cu2O nanocubes
Zahmakiran, Mehmet; Özkar, Saim; Kodaira, Tetsuya; Shiomi, Toru (Elsevier BV, 2009-02-15)
A novel method was developed for the organic and polymer free preparation of Cu2O nanocubes. Water-dispersible Cu2O nanocubes were prepared at room temperature by using a simple two steps procedure: the reduction of copper(II) sulfate by sodium borohydride generates the copper(O) nanoclusters stabilized by hydrogenphosphate towards the aggregation in aqueous solution. The hydrogen phosphate stabilized copper(0) nanoclusters initially formed are slowly oxidized by dissolved oxygen forming the Cu2O nanocubes ...
Effects of Ingredients on Thermal and Mechanical Properties of Acrylic Bone Cements
Endoğan Tanır, Tuğba; Hasırcı, Nesrin (2009-09-15)
There is a very delicate relation between the amounts of all the ingredients present in the cement composition and the properties of the product. In this study, homogeneous poly(methyl methacrylate) (PMMA) microspheres were prepared by suspension polymerization technique, and used in cement formulations. Various acrylic cements with different compositions were prepared by using PMMA microspheres, methyl methacrylate (MMA) monomer, radiopaque agent of barium sulfate (BaSO4), inorganic particles of hydroxyapa...
A new method to determine viscoelastic properties of corn grits during cooking and drying
Mert, Behiç; Campanella, Osvaldo H. (Elsevier BV, 2007-07-01)
The working principles and the theoretical background of a new method to measure the viscoelastic properties of grains during cooking and drying processes are presented. Specifically, corn grits at different processing stages of cooking and drying were chosen as the model grain and their viscoelastic characteristics, namely elastic stiffness and viscous damping, were determined. During the measurements grits were squeezed between a rigid bottom plate and a top round element oscillating at random frequencies...
Citation Formats
E. Yildiz, I. DEMİRKESEN, and B. Mert, “High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient,” JOURNAL OF FOOD QUALITY, pp. 599–610, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/37231.