Pilot scale assessment for seed protein enrichment of gluten-free breads at varying water content levels and after protein modification treatments

Basit Öğe Kaydı
dc.authorscopusid57208689073
dc.authorscopusid56926635900
dc.authorscopusid15026319200
dc.contributor.authorCoşkun, Ö.
dc.contributor.authorPehlivanoğlu, Halime
dc.contributor.authorGülseren, İ.
dc.date.accessioned2022-05-11T14:42:12Z
dc.date.available2022-05-11T14:42:12Z
dc.date.issued2020
dc.departmentFakülteler, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Gıda Hijyeni ve Teknolojisi Ana Bilim Dalı
dc.description.abstractThree different seed protein concentrates were utilized in protein enrichment of gluten-free breads and their influence on texture, volume, color, and visual parameters were evaluated. First, protein concentrates (PC) were obtained from black cumin, grape seed, and pumpkin seed meals. For the original recipe, inclusion of proteins lowered loaf volumes, while volumes were improved when water content was increased (8% or 15%). Considering color, pumpkin seed protein concentrate (PSPC) samples demonstrated the highest level of similarity to controls, while black cumin protein concentrate samples were distinctly darker. Protein concentrates significantly increased firmness and decreased springiness of the crumb with the exception of PSPC samples, while further water inclusion enhanced the firmness attribute. When Maillard conjugation or TGase treatments were administered, firmness increased after both treatments, however, treated proteins enhanced cell distribution and homogeneity. The results showed current PCs can be utilized in enrichment of gluten-free breads. Practical applications: Gluten-free bread formulations generally lack the texture and satiety of normal breads, especially due to the technical functionality of gluten proteins. Based on plant protein enrichment, a range of gluten-free breads were manufactured with increased protein content. The current findings on the textural attributes and water-holding capacities are applicable to various baked goods. Protein supplementation can also lower glycemic index in bread formulations. © 2020 Wiley Periodicals LLC
dc.description.sponsorship115O569; Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK
dc.description.sponsorshipThis study was funded by a grant from TÜBİTAK 3501 Program (Grant No. 115O569; The Scientific and Technological Research Council of Turkey). The authors would like to also express their gratitude to Polen Foods Ltd. (İstanbul, Turkey) for their support in bread manufacture experiments and Neva Foods Ltd. (İstanbul, Turkey) for the donation of deoiled plant meals.
dc.description.sponsorshipThis study was funded by a grant from T?B?TAK 3501 Program (Grant No. 115O569; The Scientific and Technological Research Council of Turkey). The authors would like to also express their gratitude to Polen Foods Ltd. (?stanbul, Turkey) for their support in bread manufacture experiments and Neva Foods Ltd. (?stanbul, Turkey) for the donation of deoiled plant meals.
dc.identifier.doi10.1111/jfpp.14512
dc.identifier.issn0145-8892
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85083999075
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14512
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9276
dc.identifier.volume44
dc.indekslendigikaynakScopus
dc.institutionauthorPehlivanoğlu, Halime
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFood products
dc.subjectMicrocomputers
dc.subjectTextures
dc.subjectCell distribution
dc.subjectGluten-free bread
dc.subjectProtein concentrates
dc.subjectProtein contents
dc.subjectProtein modifications
dc.subjectTechnical functionalities
dc.subjectTextural attributes
dc.subjectWater holding capacity
dc.subjectProteins
dc.titlePilot scale assessment for seed protein enrichment of gluten-free breads at varying water content levels and after protein modification treatments
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
9276.pdf
Boyut:
1.29 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
Veteriner Fakültesi Koleksiyonu