The effects of microfluidization on rheological and textural properties of gluten-free corn breads

2018-03-01
OZTURK, Oguz Kaan
Mert, Behiç
Show full item record
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
223
views
0
downloads
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 bread formulations were investigated. In addition, the effects of pH modification and hydrocolloids were analyzed. Microfluidization led to a higher surface area by disintegrating the large CGM molecules, and the structure became compatible to be used in gluten-free bread formulations by overcoming hydrophobic nature. However, structural deformations were detected with pH modifications. The linear viscoelastic region of dough was observed at strains lower than 0.5%. For all formulations, elastic moduli (G') were higher than viscous moduli (G '') indicating solid-like behavior. The addition of HPMC and guar resulted in higher moduli values. Microfluidization and pH modifications provided brighter color by revealing lutein and zeaxanthin due to decreased particle size. Texture profile showed that microfluidization and hydrocolloids decreased hardness, increased springiness and cohesiveness, which are desired characteristics for bread. Lastly, the addition of hydrocolloids led to an increase in specific volume by providing gas retention within the structure. HPMC provided 1.23-1.62 times bigger samples than control samples while it was only 1.02-1.12 times bigger for samples with guar according to specific volume analysis.
Corn gluten meal, Microfluidization, Gluten-free bread, Hydrocolloid, Rheology, Texture
https://hdl.handle.net/11511/43679
FOOD RESEARCH INTERNATIONAL
Department of Food Engineering, Article

Suggestions

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 use of microfluidization for the production of xanthan and citrus fiber-based gluten-free corn breads
OZTURK, Oguz Kaan; Mert, Behiç (2018-10-01)
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 ...
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...
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...
Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk
Altuner, Ergin Murat; Alpas, Hami; Erdem, Yasar Kemal; Bozoglu, Faruk (Springer Science and Business Media LLC, 2005-10-6)
Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, rennet or acid coagulation of milk and increase in cheese yield has been reported, the actual effect of HHP application on milk constituents still remains to be unexplained. Therefore, we have analyzed the effect of HHP on physicochemical and biochemical properties such as turbidity, p...
Citation Formats
O. K. OZTURK and B. Mert, “The effects of microfluidization on rheological and textural properties of gluten-free corn breads,” FOOD RESEARCH INTERNATIONAL, pp. 782–792, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43679.
METU IIS - Integrated Information Service open@metu.edu.tr