Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

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dc.authorscopusid57207691804
dc.authorscopusid56270843900
dc.authorscopusid53878618900
dc.authorscopusid34973575700
dc.authorscopusid25623537800
dc.authorscopusid54411196400
dc.authorscopusid54881807500
dc.contributor.authorMardani, M.
dc.contributor.authorKılıçlı, Mahmut
dc.contributor.authorToker, Ömer Said
dc.contributor.authorYeganehzad, S.
dc.contributor.authorNiazmand, R.
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:07:10Z
dc.date.available2022-05-11T14:07:10Z
dc.date.issued2022
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and 1000 rpm) simulated with a rheometer and three levels of a lab-scale mixer at different processing times. In the model (rheometer) system, the most suitable whipping speed was selected as 750 rpm, since the maximum viscosity at the shortest time was achieved. In both systems, adding albumin created higher viscosity and smaller bubble size. Generally, the bubble size decreased during the whipping process. In the real system, the bubble size was larger than the model system, which could be due to intensive beats and more entrance of air. Increasing the network solidity with prolonged whipping caused the structure to break and disturb the big bubbles and decrease the quantity of the trapped air. © 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
dc.identifier.doi10.1007/s00397-022-01332-5
dc.identifier.issn0035-4511
dc.identifier.scopus2-s2.0-85125651789
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1007/s00397-022-01332-5
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4993
dc.identifier.wosWOS:000765190400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherSpringer Science and Business Media Deutschland GmbH
dc.relation.ispartofRheologica Acta
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAlbumin
dc.subjectConfectionery
dc.subjectMarshmallow
dc.subjectRheometer
dc.subjectWhipping speed
dc.titleInvestigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
dc.typeArticle

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