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

Date

2016-12-01

Author

Yildiz, Elif
DEMİRKESEN, Ilkem
Mert, Behiç

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

21
views

0
downloads

Cite This

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.

Subject Keywords

Corylus-ave I, Hazelnut skin, Physical-properties, Homogenization hph, Wheat bran, Flour, Baking, Peanut, Bread, Doughana

URI

https://hdl.handle.net/11511/37231

Collections

Department of Food Engineering, Article