Pasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems

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dc.authorid0000-0002-5385-8858
dc.authorid0000-0002-1865-661X
dc.authorid0000-0001-7701-9306
dc.authorid0000-0002-7304-2071
dc.authorscopusid36490882100
dc.authorscopusid6508064731
dc.authorscopusid37046014300
dc.authorscopusid53878618900
dc.authorscopusid8396971300
dc.authorscopusid23485442200
dc.authorscopusid6602866393
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidYilmaz, Mustafa Tahsin/O-3036-2015
dc.authorwosidKaraman, Safa/A-1673-2016
dc.authorwosidToker, Omer Said/M-3991-2019
dc.contributor.authorYıldız, Önder
dc.contributor.authorYurt, Bayram
dc.contributor.authorBaştürk, Ayhan
dc.contributor.authorToker, Ömer Said
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorKaraman, Safa
dc.contributor.authorDağlıoğlu, Orhan
dc.date.accessioned2022-05-11T14:44:53Z
dc.date.available2022-05-11T14:44:53Z
dc.date.issued2013
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe effect of dietary fiber type (oat, pea, lemon and apple) and concentration (0, 2.5, 5, 10, 15 and 20% w/w) on theological properties of wheat starch/fiber systems was evaluated based on their pasting properties; texture profile and stress-relaxation behavior. Peak, trough, breakdown, final and setback viscosity increased; however, peak time and pasting temperature decreased as fiber concentration increased. The lemon fiber was the most effective in increasing the pasting viscosity parameters, and in decreasing pasting temperature, followed by apple, pea and oat fibers. The effect of fiber concentration was successfully described by power-law and exponential type models; however, estimating the performance of exponential model was generally better. Regarding texture profile, an increase in fiber concentration linearly decreased hardness, adhesiveness, gumminess and chewiness values of the starch/lemon fiber and starch/apple fiber gels. Maxwell, Nussinovitch and Peleg models were used to evaluate the stress relaxation data. Maxwell and Peleg models were the best in representing the stress relaxation behavior; however, Nussinovitch model was also valid. Fiber addition changed the stress relaxation properties, which was remarkable depending on fiber concentration. Fiber addition increased the elasticity of wheat starch gel. To summarize, fiber addition provided an increase in resistance of wheat starch gel to deformation, as revealed by the RVA, TPA and stress relaxation tests. (C) 2013 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodres.2013.04.018
dc.identifier.endpage290
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84878425903
dc.identifier.scopusqualityQ1
dc.identifier.startpage278
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2013.04.018
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9808
dc.identifier.volume53
dc.identifier.wosWOS:000323239400035
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorDağlıoğlu, Orhan
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectWheat starch
dc.subjectDietary fiber
dc.subjectPasting properties
dc.subjectTexture profile
dc.subjectStress relaxation
dc.subjectMechanical simulation models
dc.subjectRheological Properties
dc.subjectDietary Fiber
dc.subjectNonstarch Polysaccharides
dc.subjectViscoelastic Properties
dc.subjectXanthan Gum
dc.subjectStarch
dc.subjectKernels
dc.subjectFlour
dc.subjectFoods
dc.subjectAmylopectin
dc.titlePasting properties, texture profile and stress-relaxation behavior of wheat starch/dietary fiber systems
dc.typeArticle

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