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

Yıl 2022, Cilt: 26 Sayı: 4, 528 - 537, 26.12.2022
https://doi.org/10.29050/harranziraat.1134317

Öz

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.

Kaynakça

  • Aguilera, J., del Valle, J., & Karel, M. (1995). Caking phenomena in amorphous food powders. Trends in Food Science & Technology, 6(5), 149-155.
  • Alaşalvar, H. (2017). Tıbbi ve Aromatik Nane Türlerinden Buzlu Çay Üretimi. (Yüksek Lisans Tezi), Erciyes Üniversitesi, Kayseri,Türkiye.
  • Appiah, F., Asibuo, J., & Kumah, P. (2011). Physicochemical and functional properties of bean flours of three cowpea (Vigna unguiculata L. Walp) varieties in Ghana. African Journal of Food Science, 5(2), 100-104.
  • Atalar, İ. (2018). İnstant Yoğurt Tozu Üretim Koşullarının Optimizasyonu. (Doktora Tezi), Ondokuz Mayıs Üniversitesi, Samsun.
  • Bender, D., & Schönlechner, R. (2020). Innovative approaches towards improved gluten-free bread properties. Journal of Cereal Science, 91, 102904. doi: https://doi.org/10.1016/j.jcs.2019.102904
  • Benković, M., Belščak-Cvitanović, A., Komes, D., & Bauman, I. (2013). Physical properties of non-agglomerated cocoa drink powder mixtures containing various types of sugar and sweetener. Food and Bioprocess Technology, 6(4), 1044-1058.
  • Caliskan Koc, G., & Dirim, S. (2017). Influence of the Different Drying Agents on the Production of Spinach Powder by Spray Drying. Innovations Food Science and Technology, 10-12.
  • Chen, M., Zhang, D., Dong, W., Luo, Z., Kang, C., Li, H., . . . Gong, J. (2019). Amorphous and humidity caking: A review. Chinese Journal of Chemical Engineering, 27(6), 1429-1438. doi: https://doi.org/10.1016/j.cjche.2019.02.004
  • Choi, I., Han, O.-K., Chun, J., Kang, C.-S., Kim, K.-H., Kim, Y.-K., . . . Kim, K.-J. (2012). Hydration and Pasting Properties of Oat (Avena sativa) Flour. Preventive nutrition and food science, 17(1), 87-91. doi: 10.3746/pnf.2012.17.1.087.
  • de Moraes Crizel, T., Jablonski, A., de Oliveira Rios, A., Rech, R., & Flôres, S. H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Science and Technology, 53(1), 9-14.
  • Du, S.-k., Jiang, H., Yu, X., & Jane, J.-l. (2014). Physicochemical and functional properties of whole legume flour. LWT - Food Science and Technology, 55(1), 308-313. doi: https://doi.org/10.1016/j.lwt.2013.06.001
  • Elkhalifa, A. E. O., & Bernhardt, R. (2010). Influence of grain germination on functional properties of sorghum flour. Food chemistry, 121(2), 387-392.
  • Foschia, M., Horstmann, S. W., Arendt, E. K., & Zannini, E. (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual review of food science and technology, 8, 75-96.
  • Freeman, T., Brockbank, K., & Armstrong, B. (2015). Measurement and quantification of caking in powders. Procedia Engineering, 102, 35-44.
  • Gallagher, E. (2008). 14 - Formulation and nutritional aspects of gluten-free cereal products and infant foods. In E. K. Arendt & F. Dal Bello (Eds.), Gluten-Free Cereal Products and Beverages (pp. 321-346). San Diego: Academic Press.
  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3), 143-152. doi: https://doi.org/10.1016/j.tifs.2003.09.012.
  • Garg, V., Deng, T., & Bradley, M. S. A. (2022). A new method for assessing powder flowability based on physical properties and cohesiveness of particles using a small quantity of samples. Powder Technology, 395, 708-719. doi: https://doi.org/10.1016/j.powtec.2021.10.027
  • Huang, X., Dou, J.-y., Li, D., & Wang, L.-j. (2018). Effects of superfine grinding on properties of sugar beet pulp powders. LWT, 87, 203-209.
  • Jan, S., Rafiq, S. I., & Saxena, D. (2015). Effect of physical properties on flow ability of commercial rice flour/powder for effective bulk handling. International Journal of Computer Applications, 975, 8887.
  • Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194-205. doi: https://doi.org/10.1016/j.jfoodeng.2007.04.032
  • Kaur, M., & Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food chemistry, 91(3), 403-411.
  • Kinsella, J. E., & Melachouris, N. (1976). Functional properties of proteins in foods: a survey. Critical Reviews in Food Science & Nutrition, 7(3), 219-280.
  • Kumoro, A. C., Retnowati, D. S., Budiyati, C. S., Manurung, T., & Siswanto, H. (2012). Water solubility, swelling and gelatinization properties of raw and ginger oil modified gadung (Dioscorea hispida Dennst) flour. Research Journal of Applied Sciences, Engineering and Technology, 4(17), 2854-2860.
  • Kusumayanti, H., Handayani, N. A., & Santosa, H. (2015). Swelling Power and Water Solubility of Cassava and Sweet Potatoes Flour. Procedia Environmental Sciences, 23, 164-167. doi: https://doi.org/10.1016/j.proenv.2015.01.025
  • Mercan, E., Sert, D., & Akın, N. (2018). Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT, 97, 279-288. doi: https://doi.org/10.1016/j.lwt.2018.07.002
  • Mohamed, T. K., Zhu, K., Issoufou, A., Fatmata, T., & Zhou, H. (2009). Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates. International Journal of Molecular Sciences, 10(12), 5224-5238.
  • Moorthy, S. N. (2002). Physicochemical and functional properties of tropical tuber starches: a review. Starch‐Stärke, 54(12), 559-592.
  • Ratnawati, L., Desnilasari, D., Surahman, D., & Kumalasari, R. (2019). Evaluation of physicochemical, functional and pasting properties of soybean, mung bean and red kidney bean flour as ingredient in biscuit. Paper presented at the IOP Conference Series: Earth and Environmental Science.
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213. doi: https://doi.org/10.1016/j.tifs.2020.07.017
  • Zoghi, A., Mirmahdi, R. S., & Mohammadi, M. (2021). The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review. International Journal of Food Science & Technology, 56(7), 3138-3147.

Glütensiz unların tekno-fonksiyonel özellikleri ile toz akış davranışlarının belirlenmesi

Yıl 2022, Cilt: 26 Sayı: 4, 528 - 537, 26.12.2022
https://doi.org/10.29050/harranziraat.1134317

Öz

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.

Kaynakça

  • Aguilera, J., del Valle, J., & Karel, M. (1995). Caking phenomena in amorphous food powders. Trends in Food Science & Technology, 6(5), 149-155.
  • Alaşalvar, H. (2017). Tıbbi ve Aromatik Nane Türlerinden Buzlu Çay Üretimi. (Yüksek Lisans Tezi), Erciyes Üniversitesi, Kayseri,Türkiye.
  • Appiah, F., Asibuo, J., & Kumah, P. (2011). Physicochemical and functional properties of bean flours of three cowpea (Vigna unguiculata L. Walp) varieties in Ghana. African Journal of Food Science, 5(2), 100-104.
  • Atalar, İ. (2018). İnstant Yoğurt Tozu Üretim Koşullarının Optimizasyonu. (Doktora Tezi), Ondokuz Mayıs Üniversitesi, Samsun.
  • Bender, D., & Schönlechner, R. (2020). Innovative approaches towards improved gluten-free bread properties. Journal of Cereal Science, 91, 102904. doi: https://doi.org/10.1016/j.jcs.2019.102904
  • Benković, M., Belščak-Cvitanović, A., Komes, D., & Bauman, I. (2013). Physical properties of non-agglomerated cocoa drink powder mixtures containing various types of sugar and sweetener. Food and Bioprocess Technology, 6(4), 1044-1058.
  • Caliskan Koc, G., & Dirim, S. (2017). Influence of the Different Drying Agents on the Production of Spinach Powder by Spray Drying. Innovations Food Science and Technology, 10-12.
  • Chen, M., Zhang, D., Dong, W., Luo, Z., Kang, C., Li, H., . . . Gong, J. (2019). Amorphous and humidity caking: A review. Chinese Journal of Chemical Engineering, 27(6), 1429-1438. doi: https://doi.org/10.1016/j.cjche.2019.02.004
  • Choi, I., Han, O.-K., Chun, J., Kang, C.-S., Kim, K.-H., Kim, Y.-K., . . . Kim, K.-J. (2012). Hydration and Pasting Properties of Oat (Avena sativa) Flour. Preventive nutrition and food science, 17(1), 87-91. doi: 10.3746/pnf.2012.17.1.087.
  • de Moraes Crizel, T., Jablonski, A., de Oliveira Rios, A., Rech, R., & Flôres, S. H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Science and Technology, 53(1), 9-14.
  • Du, S.-k., Jiang, H., Yu, X., & Jane, J.-l. (2014). Physicochemical and functional properties of whole legume flour. LWT - Food Science and Technology, 55(1), 308-313. doi: https://doi.org/10.1016/j.lwt.2013.06.001
  • Elkhalifa, A. E. O., & Bernhardt, R. (2010). Influence of grain germination on functional properties of sorghum flour. Food chemistry, 121(2), 387-392.
  • Foschia, M., Horstmann, S. W., Arendt, E. K., & Zannini, E. (2017). Legumes as functional ingredients in gluten-free bakery and pasta products. Annual review of food science and technology, 8, 75-96.
  • Freeman, T., Brockbank, K., & Armstrong, B. (2015). Measurement and quantification of caking in powders. Procedia Engineering, 102, 35-44.
  • Gallagher, E. (2008). 14 - Formulation and nutritional aspects of gluten-free cereal products and infant foods. In E. K. Arendt & F. Dal Bello (Eds.), Gluten-Free Cereal Products and Beverages (pp. 321-346). San Diego: Academic Press.
  • Gallagher, E., Gormley, T. R., & Arendt, E. K. (2004). Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology, 15(3), 143-152. doi: https://doi.org/10.1016/j.tifs.2003.09.012.
  • Garg, V., Deng, T., & Bradley, M. S. A. (2022). A new method for assessing powder flowability based on physical properties and cohesiveness of particles using a small quantity of samples. Powder Technology, 395, 708-719. doi: https://doi.org/10.1016/j.powtec.2021.10.027
  • Huang, X., Dou, J.-y., Li, D., & Wang, L.-j. (2018). Effects of superfine grinding on properties of sugar beet pulp powders. LWT, 87, 203-209.
  • Jan, S., Rafiq, S. I., & Saxena, D. (2015). Effect of physical properties on flow ability of commercial rice flour/powder for effective bulk handling. International Journal of Computer Applications, 975, 8887.
  • Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194-205. doi: https://doi.org/10.1016/j.jfoodeng.2007.04.032
  • Kaur, M., & Singh, N. (2005). Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food chemistry, 91(3), 403-411.
  • Kinsella, J. E., & Melachouris, N. (1976). Functional properties of proteins in foods: a survey. Critical Reviews in Food Science & Nutrition, 7(3), 219-280.
  • Kumoro, A. C., Retnowati, D. S., Budiyati, C. S., Manurung, T., & Siswanto, H. (2012). Water solubility, swelling and gelatinization properties of raw and ginger oil modified gadung (Dioscorea hispida Dennst) flour. Research Journal of Applied Sciences, Engineering and Technology, 4(17), 2854-2860.
  • Kusumayanti, H., Handayani, N. A., & Santosa, H. (2015). Swelling Power and Water Solubility of Cassava and Sweet Potatoes Flour. Procedia Environmental Sciences, 23, 164-167. doi: https://doi.org/10.1016/j.proenv.2015.01.025
  • Mercan, E., Sert, D., & Akın, N. (2018). Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage. LWT, 97, 279-288. doi: https://doi.org/10.1016/j.lwt.2018.07.002
  • Mohamed, T. K., Zhu, K., Issoufou, A., Fatmata, T., & Zhou, H. (2009). Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates. International Journal of Molecular Sciences, 10(12), 5224-5238.
  • Moorthy, S. N. (2002). Physicochemical and functional properties of tropical tuber starches: a review. Starch‐Stärke, 54(12), 559-592.
  • Ratnawati, L., Desnilasari, D., Surahman, D., & Kumalasari, R. (2019). Evaluation of physicochemical, functional and pasting properties of soybean, mung bean and red kidney bean flour as ingredient in biscuit. Paper presented at the IOP Conference Series: Earth and Environmental Science.
  • Xu, J., Zhang, Y., Wang, W., & Li, Y. (2020). Advanced properties of gluten-free cookies, cakes, and crackers: A review. Trends in Food Science & Technology, 103, 200-213. doi: https://doi.org/10.1016/j.tifs.2020.07.017
  • Zoghi, A., Mirmahdi, R. S., & Mohammadi, M. (2021). The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review. International Journal of Food Science & Technology, 56(7), 3138-3147.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Duygu Aslan Türker 0000-0002-9579-8347

Meryem Göksel Saraç 0000-0002-8190-2406

Mahmut Dogan 0000-0003-1639-4641

Erken Görünüm Tarihi 23 Aralık 2022
Yayımlanma Tarihi 26 Aralık 2022
Gönderilme Tarihi 22 Haziran 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 26 Sayı: 4

Kaynak Göster

APA Aslan Türker, D., Göksel Saraç, M., & Dogan, M. (2022). Glütensiz unların tekno-fonksiyonel özellikleri ile toz akış davranışlarının belirlenmesi. Harran Tarım Ve Gıda Bilimleri Dergisi, 26(4), 528-537. https://doi.org/10.29050/harranziraat.1134317

Derginin Tarandığı İndeksler

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