Effect of apple fibre on textural and relaxation properties of wheat chips dough

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dc.authoriden_US
dc.contributor.authorKaraman, S.
dc.contributor.authorYilmaz, M. T.
dc.contributor.authorToker, O. S.
dc.contributor.authorYuksel, F.
dc.contributor.authorKayacıer, Ahmed
dc.contributor.authorDogan, M.
dc.date.accessioned2021-03-20T20:14:51Z
dc.date.available2021-03-20T20:14:51Z
dc.date.issued2016
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionYilmaz, Mustafa Tahsin/0000-0002-5385-8858; Toker, Omer Said/0000-0002-7304-2071; DOGAN, Mahmut/0000-0003-1639-4641; yuksel, ferhat/0000-0003-1995-9820en_US
dc.description.abstractIn this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.en_US
dc.identifier.doi10.3920/QAS2015.0725en_US
dc.identifier.endpage472en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage457en_US
dc.identifier.urihttp://doi.org/10.3920/QAS2015.0725
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1117
dc.identifier.volume8en_US
dc.identifier.wosWOS:000376603600016en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfibreen_US
dc.subjectdoughen_US
dc.subjectstress relaxationen_US
dc.subjecttextureen_US
dc.subjectwheat chipsen_US
dc.subjectviscoelasticen_US
dc.titleEffect of apple fibre on textural and relaxation properties of wheat chips doughen_US
dc.typeArticleen_US

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