MODELING OF DYNAMIC OSCILLATION AND CREEP-RECOVERY DATA OF GLUTEN-FREE BISCUIT DOUGH CONTAINING TIGER-NUT FLOUR

Abstract

This study investigates the impact of tiger nut flour (TNF) on the rheological properties of gluten-free biscuit dough, focusing on creep-recovery behavior. TNF is a rich source of dietary fiber and essential nutrients, making it a promising ingredient in gluten-free products. The dough samples, with varying TNF percentages (10%, 20%, 30%, 40%, and 50%), were analyzed for their thermal and rheological properties. Results show that as TNF content increases, the dough becomes more deformable, reflected in higher creep compliance and lower viscosity. However, the dough retained sufficient elastic recovery, making it suitable for applications requiring structural integrity and extensibility. The reduction in gelatinization enthalpy suggests that TNF enhances processing efficiency by lowering energy requirements for starch gelatinization. This study fills a gap in the literature on TNF's role in gluten-free dough systems, offering insights for future applications in gluten-free product development.

Keywords

• Gluten-free biscuit
• Dynamic rheology
• creep-recovery
• thermal properties

YER BADEMİ UNU İÇEREN GLUTENSİZ BİSKÜVİ HAMURUNUN DİNAMİK SALINIM VE SÜNME-İYİLEŞME VERİLERİNİN MODELLENMESİ

Abstract

Bu çalışma, yer bademi ununun (YBU) glutensiz bisküvi hamurunun reolojik özelliklerine, özellikle sünme-iyileşme davranışına olan etkisini araştırmaktadır. YBU, diyet lifi ve temel besinler açısından zengin olup, glutensiz ürünlerde umut verici bir bileşendir. Farklı YBU yüzdeleri (%10, %20, %30, %40 ve %50) içeren hamur örnekleri, termal ve reolojik özellikler açısından analiz edilmiştir. Sonuçlar, YBU içeriği arttıkça hamurun daha fazla deforme olduğunu, bunun daha yüksek sünme uyumu ve daha düşük viskozite ile yansıtıldığını göstermektedir. Ancak hamur yeterli elastik iyileşme kabiliyetini koruyarak hem yapısal bütünlük hem de uzayabilirlik gerektiren uygulamalar için uygun hale gelmiştir. Jelatinizasyon entalpisi azalması, YBU'nun nişasta jelatinizasyonu için enerji gereksinimlerini azaltarak işlem verimliliğini artırdığını göstermektedir. Bu çalışma, YBU'nun glutensiz hamur sistemlerindeki rolü üzerine literatürdeki bir boşluğu doldurarak, gelecekteki glutensiz ürün geliştirme uygulamaları için önemli bilgiler sunmaktadır.

Keywords

• Glutensiz bisküvi
• dinamik reoloji
• sünme-iyileşme
• termal özellikler

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