The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads

Date

2018-10-01

Author

OZTURK, Oguz Kaan
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

232
views

0
downloads

Corn gluten meal is an underutilized byproduct due to its hydrophobic nature although it contains high amount of protein. The primary objectives of this study were to enhance the water holding capacity of this protein-rich byproduct with microfluidization technique and use it in bread-making formulations instead of gluten with the addition of different supplements. The increase in stability, surface area, and consequently water holding capacity with microfluidization resulted in the formation of compatible and homogeneous dough structure for gluten-free bread formulations. The dough exhibited linear viscoelastic behavior at strains lower than 0.5%. Elastic moduli were higher than viscous moduli for all formulations, meaning solid-like behavior. The addition of xanthan and citrus fiber resulted in higher moduli values. The decrease in particle size and the emergence of new tissues resulted in revealing of carotenoids like lutein and zeaxanthin, responsible for the yellow color of corn gluten meal. The breads produced from microfluidized samples had 1.19-1.27 times higher specific volumes than untreated samples of the same formulation. Similar improvements (1.03-1.22) were obtained with the addition of xanthan and citrus fiber. Both microfluidization treatment and the addition of supplements led to lower hardness, and higher cohesiveness and springiness values.

Subject Keywords

Corn gluten meal, Microfluidization, Gluten-free bread, Xanthan, Citrus fiber

URI

https://hdl.handle.net/11511/38858

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1016/j.lwt.2018.05.025

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

The effects of microfluidization on rheological and textural properties of gluten-free corn breads OZTURK, Oguz Kaan; Mert, Behiç (2018-03-01) This study presents the potential of microfluidization as a value adding process to corn gluten meal (CGM), which is often used as animal feed and is underutilized in food industry. In this study, we aimed to improve water holding ability of corn gluten and to investigate possibility of using this zein-rich byproduct as the main ingredient in gluten-free bread formulations. For this reason, microfluidization as a milling process for CGM, and its effects on rheological and textural properties of gluten-free ...
Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal Ozturk, Oguz Kaan; Mert, Behiç (2019-03-01) This study presents a potential application for adding value to corn gluten meal, which is often used as animal feed and underutilized in food industry. This study is aimed to improve water holding ability of zein-rich by product corn gluten and investigate possibility of using it as an emulsifier. The potential use of microfluidization (500-1250 bar and 25 degrees C) and pH shifting (to pH6, 8, and 10) as a modification process for corn gluten meal and their effects on emulsifying properties were investiga...
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...
Formulation and characterization of chia seed oil nanoemulsions Kaya, Eda Ceren; Alpas, Hami; Department of Food Engineering (2019) Chia seed is a good source of not only protein, dietary fiber and antioxidants but also polyunsaturated fatty acids, which are in higher amounts compared to other seedbased food sources. Nanoemulsions are colloidal dispersions that contain small particles, typically around 20-200 nm in diameter, that may not be distinctively visible since they do not scatter light strongly. Moreover, they have strong stability and can protect the embedded oil from oxidation. Thus, utilization of nanoemulsions from chia seed...
THE INFLUENCE OF A CELLULASE BEARING ENZYME COMPLEX FROM ANAEROBIC FUNGI ON BREAD STALING YURDUGÜL, SEYHUN; Pancevska, Natalija-Atanasova; YILDIZ, GÜLGEZ GÖKÇE; Bozoglu, Faruk (2012-01-01) The digestive system of the ruminants possesses anaerobic fungi, which are responsible for the degradation of cellulose and cell wall structures by their enzyme systems. An enzyme complex, bearing cellulase activity from Neocallimastix spp. which belongs to anaerobic rumen fungi, was partially isolated and its effect at various concentrations on bread quality was tested. The addition of enzyme complex into bread dough resulted in a decrease of hardness, gumminess and chewiness, providing a softer crumb, ind...

Citation Formats

O. K. OZTURK and B. Mert, “The use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 34–41, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38858.