European Food Science and Engineering最新文献

{"title":"Characterization of the Gluten Aggregation, Dough Rheological, and Physicochemical Properties of Flours Used in the Production of Flat Breads in Eskişehir","authors":"Y. Karaduman, Onur Çiçek, Nida Sarsilmazer, Zeynep Sude Üstünkaya, Eren Kaymak, Merve Yüksel","doi":"10.55147/efse.1493110","DOIUrl":"https://doi.org/10.55147/efse.1493110","url":null,"abstract":"In this study, the physical, chemical, technological, gluten aggregation, and dough rheological properties of flat bread flours (“Bazlama\", \"Pide\", \"Gözleme\", \"Lavash\") produced in Eskişehir were evaluated in detail by comparing them with “Bread” flour. The highest SRC lactic acid and GPI (gluten performance indeks) values (118.1% and 0.648, respectively) were found in \"Gözleme\" flour; however, \"Lavash\" and \"Pide\" flours had values close to “Bread” flour. The lowest SRC lactic acid and GPI values were obtained in \"Bazlama\" flour (84.13% and 0.531, respectively). The protein content of “Lavash” flour was close to bread flour (10.60%), while the protein content of \"Pide\" and \"Gözleme\" flours was higher (11.07% and 10.94%, respectively). The protein content of “Bazlama” flour was significantly lower than that of other flours (9.84%). Again, the sedimentation value of “Gözleme” flour was above that of other flours (65.0 ml). Lavash flour also had a high sedimentation value (60.0 ml). The sedimentation values of “Pide” and “Bread” flour were similar (approximately 53.0 ml) and lower. “Bazlama” flour gave a low sedimentation value (43.0 ml). Unlike bread flour, flat bread flours had a gluten indeks (GI) value higher than 90.0%. The ash content of flat bread flours varied between approximately 0.550 and 0.650%. “Bread” flour had the longest GlutoPeak peak maximum time (PMT) (102.0 s). “Bazlama” flour had the lowest torque 15 s before the maximum torque (BM), maximum torque (BEM), torque 15 s after the maximum torque (PM), energy, and water absorption (19,3 BU; 36,3 BU; 22,0 BU; %9,07; %18,57, 26,0 J ve %53,5, respectively). The BEM value of “Lavash”, “Gözleme” and “Pide” flours was higher than bread flour (around 45 BU). Of these three flours, “Pide” and “Lavash” flours maintained their high BEM after 15 s and gave a high PM (37.7 BU and 31.7 BU, respectively). “Bazlama” flour had the lowest PM value (22.0 BU). Particularly, “Gözleme” and “Pide” flours had high gluten-aggregation properties. Although the gluten and protein content values of “Lavash” flour were similar to those of “Bread” flour, its energy and water absorption values were higher (127.3 J and 58.0%). The difference between “Lavash” and “Pide” flours was a short PMT value (around 50 s). “Gözleme” flour had the highest stability (4.15 min.) and the lowest softening degree (49.5 FU) in the farinograph. Farinograph stability, development time, and softening degree values were also better in “Pide” flour (3.05 min., 2.85 min., and 85.0 BU, respectively). The farinograph qulaity number (FQN) values of these two flours were also high (65.5 and 50.0). “Bazlama” flour had low stability, FQN, and high softening degree. The “Bazlama” flour had the highest softening value (243.5 FU). Farinograph rheological properties of “Lavash” and control “Bread” flour were similar to each other. While the G' value of “Gözleme” and “Pide” flours, which were more stable in the farinograph, was found to be higher (2","PeriodicalId":503830,"journal":{"name":"European Food Science and Engineering","volume":" 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141832235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of Chlorella biomass substitution on in vitro bioaccessibility of cookies","authors":"Ayşe Neslihan Dündar, Ahmet Aygün, Oya Irmak Şahin","doi":"10.55147/efse.1487284","DOIUrl":"https://doi.org/10.55147/efse.1487284","url":null,"abstract":"The presented study aimed to produce low-fat cookie (C) with substitution of Chlorella vulgaris biomass (0.5 % as CB1, 1.0 % as CB2, and 1.5 % as CB3) and to investigate the bioavailability of minerals, total phenolic content, and antioxidant capacities. Microalgae Chlorella sp. is known for their high phenolic content and antioxidant capacity as well as a promising source for essential minerals. For the determination of total phenolic content and antioxidant capacity extractable and hydrolysable fractions were prepared. Total phenolic content of CB samples ranged m 200.82 to 274.07 mg GAE per g, whereas bioaccessibility values ranged from 32.31 to 47.26 mg GAE per gram. Of the three methods used to determine antioxidant capacity, CUPRAC method gave the highest antioxidant capacity values (116.57-154.38 µmole TE per g) and ABTS method gave the highest bioaccessibility values ranged from 6.76 to 9.21 µmole TE per g. Cookie samples were also screened for Na, Mg, P, K, Ca, Mn, Fe, Cu, Zn and Se content and their bioaccessibility. It was found that the incorporation of Chlorella resulted in a notable enhancement in the mineral content of all samples. Compared to control samples (C) all CB samples were in a trend of, approximately, a 2-fold increase in mineral bioaccessibility.","PeriodicalId":503830,"journal":{"name":"European Food Science and Engineering","volume":"96 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141664072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement of the Quality by the Cold Plasma on the Sunn Pest (Eurygaster Integriceps)-Damaged Wheat Flour","authors":"Arzu Akın, Y. Karaduman, T. Akan","doi":"10.55147/efse.1477768","DOIUrl":"https://doi.org/10.55147/efse.1477768","url":null,"abstract":"This study aimed to improve the quality of wheat flour affected by sunn bugs (Eurygaster integriceps) by examining the effects of cold plasma on its physicochemical and dough rheological properties. The sun-damaged wheat flour was treated with Surface Dielectric Barrier Discharge using atmospheric air cold plasma at different application times. The results demonstrated that sedimentation volumes increased with longer plasma treatment times and maximized in 60 seconds of treatment without causing any sunn pest damage. The alveograph tenacity (P) increased with plasma application, and as a result, the energy (W) reached approximately three times that of the application of 60 s. The values obtained for W and gluten balance (P/L) indicated that the dough's qualities were now appropriate for resulting in bread. \u0000Significance of the study \u0000• Atmospheric air cold plasma was applied to sunn pest-damaged wheat flour to improve the technological quality at three application times \u0000• Sedimentation volumes increased a level that did not cause any sunn pest-damage in 60 s of treatment \u0000• Plasma application increased the alveograph tenacity (P) \u0000• The alveograph energy (W) value reached aproximately three times in the application of 60 s. \u0000• The alveograph W and gluten balance (P/L) values of the dough became suitable for bread-making","PeriodicalId":503830,"journal":{"name":"European Food Science and Engineering","volume":"59 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141360139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}