Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food

Basit Öğe Kaydı
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authoridMIRIK, MUSTAFA/0000-0002-5651-6597
dc.contributor.authorApaydin, Demet
dc.contributor.authorDemirci, Ahmet Sukru
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorMirik, Mustafa
dc.contributor.authorGumus, Tuncay
dc.date.accessioned2024-10-29T17:59:17Z
dc.date.available2024-10-29T17:59:17Z
dc.date.issued2019
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractTechnological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared with commercial xanthan gum. While the highest water holding capacity was detected in the commercial xanthan gum, oil holding capacity was higher in xanthan gums from X. campestris DSM 19000 and X. axonopodis pv. begoniae than commercial gum. Pudding samples were prepared by the gums obtained and Ostwald de Waele model was successfully described the flow behavior. The highest consistency coefficient (K) value were obtained by the sample without gum addition as 161.2 Pa.s(n), this was followed by the sample with the gum from X. axonopodis pv.begoniae with 139.3 Pa.s(n) and X. hortorum pv.pelargonii with 133.2 Pa.s(n). Flow behavior index (n) values varied between 0.12 and 0.49 and increased with the addition of the gum. Therefore, this study showed that the pudding samples prepared with the gums from X. axonopodis pv. begoniae and X. hortorum pv. pelargonii isolates using waste bread as substrate were found to be more resistant to shear rate and had a more robust gel structure.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-114O429]
dc.description.sponsorshipWe thank The Scientific and Technological Research Council of Turkey (TUBITAK) for financial support (Project Number TOVAG-114O429).
dc.identifier.doi10.33462/jotaf.582721
dc.identifier.endpage411
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85080865156
dc.identifier.scopusqualityQ3
dc.identifier.startpage402
dc.identifier.trdizinid#BAŞV!
dc.identifier.urihttps://doi.org/10.33462/jotaf.582721
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/343500
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14686
dc.identifier.volume16
dc.identifier.wosWOS:000496182800011
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherUniv Namik Kemal
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectxanthan
dc.subjectwaste bread
dc.subjectXanthomonas species
dc.subjectrheology
dc.subjectpudding
dc.subjecttechnological properties
dc.titleTechnological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
dc.title.alternativeTechnological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu