Determination of powder flow behavior and techno-functional properties of gluten-free flours

Year 2022, Volume: 26 Issue: 4, 528 - 537, 26.12.2022

Duygu Aslan Türker Meryem Göksel Saraç Mahmut Dogan

https://doi.org/10.29050/harranziraat.1134317

Cited By: 1

Abstract

In this study, powder flow properties and techno-functional properties of brown rice flour, bean flour, corn flour, teff flour and buckwheat flour, which are frequently used in the production of gluten-free products, were evaluated. A number of properties of the samples were measured, including water solubility, water and oil binding capacity, bulk and tapped bulk density values, and caking, cohesion and powder flow speed dependency (PFSD) tests. The results obtained showed that cake was not formed in flours except corn flour. The lowest cohesion index value was observed in bean flour, and this sample showed easy flow. Buckwheat flour, teff flour and brown rice flour showed cohesive flow, while corn flour was classified in the flour group with very cohesive flow. It was observed that the flow stability values of gluten-free flour samples vary between 0.95 and 1.04 as a result of the PFSD test performed at flow rates of 10, 20, 50 and 100 mm s-1 , as it simulates various industrial applications such as the transport and processing of powdered foods.

Keywords

gluten, powder flow, caking, cohesion

Glütensiz unların tekno-fonksiyonel özellikleri ile toz akış davranışlarının belirlenmesi

Abstract

Bu çalışmada, glütensiz ürünlerin üretiminde sıklıkla kullanılan esmer pirinç unu, kuru fasulye unu, mısır unu, teff unu ve karabuğday ununun toz akış özellikleri ile tekno-fonksiyonel özellikleri değerlendirilmiştir. Örneklerin suda çözünürlük, su ve yağ bağlama kapasitesi, yığın ve sıkıştırılmış yığın yoğunluğu değerleri ile kekleşme, kohezyon ve toz akış hızı bağımlılık (PFSD) testi dâhil olmak üzere bir dizi özelliği ölçülmüştür. Elde edilen sonuçlar mısır unu hariç diğer unlarda kekleşmenin olmadığını göstermiştir. En düşük kohezyon indeksi değeri kuru fasulye ununda gözlenmiş olup bu örnek kolay akış sergilemiştir. Karabuğday unu, teff unu ve esmer pirinç unu kohesif akış özelliği göstermiş, mısır unu ise çok kohesif akış gösteren un grubunda sınıflandırılmıştır. Toz gıdaların taşınması ve işlenmesi gibi çeşitli endüstriyel uygulamaları simüle ettiği için 10, 20, 50 ve 100 mm s-1 akış hızlarında gerçekleştirilen PFSD testi sonucunda glütensiz un numunelerinin akış stabilitesi değerlerinin 0.95 ile 1.04 arasında değiştiği tespit edilmiştir.

Keywords

Glüten, toz akış, kekleşme, kohezyon

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