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 ...
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 ...
Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens
Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil (2013-07-01)
In this study, the effects of chestnut flour and xanthan-guar gum blend-emulsifier DATEM mixture addition on macro- and microstructure of rice breads baked in conventional and infrared-microwave combination ovens were investigated by using the images obtained by a scanner and scanning electron microscopy (SEM). Pore area fraction, pore size distribution, and roundness values of pores were determined. The highest pore area fraction values were obtained in breads prepared by replacement of 46 % of rice flour ...
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 ...
The Optimization of Dilute Acid Hydrolysis of Cotton Stalk in Xylose Production
AKPINAR, ÖZLEM; Levent, Okan; Bostanci, Seyda; Bakir, Ufuk; Yılmaz, Levent (Springer Science and Business Media LLC, 2011-01-01)
Cotton stalk, a lignocellulosic waste material, is composed of xylose that can be used as a raw material for production of xylitol, a high-value product. There is a growing interest in the use of lignocellulosic wastes for conversion into various chemicals because of their low cost and the fact that they are renewable and abundant. The objective of the study was to determine the effects of H(2)SO(4) concentration, temperature, and reaction time on the production of sugars (xylose, glucose, and arabinose) an...
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.