Utilization of lentil flour as a biopolymer source for the development of edible films

Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (C-g=1%, 1.5%, and 2%) and process temperature (T-p; 70 and 90 degrees C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in C-g led to the formation of more flexible films with increased hydrophilicity. A T-p of 90 degrees C resulted in yellower, more transparent films with increased stiffness compared to a T-p of 70 degrees C. In this study, lentil flour was shown to be an ideal source for edible film production. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356.


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...
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© 2022There has been an increasing demand for healthy snacks, and hummus is preferred as a plant-based product its rich protein content. Its increased consumption, on the other hand, has raised food safety issues with linkages to Listeria outbreak and a recent Salmonella related recall. These were observed in ready-to-eat hummus and indicated the requirement of further processing. Conventional thermal processes might require longer times with negative impact on the quality due to the high viscosity of hummu...
Investigation of in-vitro digestive behavior of beef and poultry which are tenderized by enzymatic and acidic marination
Baştürk, Bilge; Öztop, Halil Mecit; Özvural, Emin Burçin; Department of Food Engineering (2021-9-09)
Meat contains valuable nutrients, exceptionally high-quality proteins that include all essential amino acids and vitamins and minerals for the human diet. Meat is mostly tenderized to make it more tasteful and palatable. The effects of tenderization on the physical, chemical, and microbiological changes in meat have been investigated in many studies. In this study, acetic acid, citric acid, lactic acid solutions, and a commercial meat tenderization solution were used to tenderize the red and white meat (bee...
Zeren, Sema; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2022-11-21)
The purpose of this study was to introduce caffeic acid (CA) into electrospun nanofibers made of carob flour, whey protein concentrate (WPC), and polyethylene oxide (PEO). The effects of WPC concentration (1% and 3%) and CA additions (1% and 10%) on the characteristics of solutions and nanofibers were investigated. The viscosity and electrical conductivity of the solutions were examined to determine characteristics of solutions. Scanning electron microscopy (SEM), X-ray diffraction (XRD), thermogravimetric ...
Extraction and physicochemical characterization of insect oils obtained from Acheta Domesticus & Tenebrio Molitor
Uğur, Ahmet Erdem; Alpas, Hami; Department of Food Engineering (2019)
Edible insects have become one of the most attracted and attention-grabbing alternative food sources in recent years due to the constituents that include proteins, oils, carbohydrates, minerals and vitamins. The goal of this study is to explore insect oils in terms of physicochemical properties to help their utilization in future against the possible scarcity of the resources in the world, and the most important point is to help to enable these valuable edible insect species as one of the main nutrient sour...
Citation Formats
A. Aydogdu, E. Kırtıl, S. G. Şümnü, H. M. Öztop, and Y. Aydogdu, “Utilization of lentil flour as a biopolymer source for the development of edible films,” JOURNAL OF APPLIED POLYMER SCIENCE, pp. 0–0, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46079.