Effect of Ozonation on the Properties of Dry and Moisturized Bread Wheat Grain with and without Bran

Yıl 2019, Cilt: 29 Sayı: 4, 604 - 610, 31.12.2019

Hatice Pekmez

https://doi.org/10.29133/yyutbd.511705

Öz

The effects of ozone gas on the color, pH and gelatinization properties of dry and moisturized bread wheat grain with and without bran were investigated in present study. Dry and wetted grain samples were ozonated for 2 hours at 18^oC. Ozonation increased the brightness for both dry and wet grains with and without bran. Presence of high moisture caused more increase in brightness for samples without bran after ozonation. Ozone gas decreased redness of wheat grains with and without bran. Moisturizing caused the more decrease in redness for samples without bran after the ozone process. Ozonation of dry wheat grains both with and without bran resulted in yellowness decrease, while wet wheat grains both with and without bran were not affected by ozonation process. Ozone gas caused the sharp decrease in the pH value of grain samples especially in the presence of moisture.  Onset and peak temperatures of ozonated wheat grains with bran increased significantly for both dry and wet samples while the enthalpy was reduced only for wet sample with bran. However, any significant change in onset temperature, peak temperature and enthalpy was not determined for both dry and moisturized wheat grains without bran after ozonation process.

Anahtar Kelimeler

Bran, Bread wheat, Moisturizing, Ozonation

Ozonlamanın Kepekli/ Kepeksiz Kuru ve Nemlendirilmiş Ekmeklik Buğday Taneleri Özellikleri Üzerine Etkileri

Öz

Bu çalışmada, ozon gazının, kepekli ve kepeksiz kuru ve nemlendirilmiş ekmeklik buğday tanesinin renk, pH ve jelatinleşme özellikleri üzerine etkileri incelenmiştir. Kuru ve nemli tane örnekleri 18°C’de 2 saat ozonlanmıştır. Ozonlama, kepekli ve kepeksiz hem kuru hem de nemli tanelerin parlaklığını arttırmıştır. Yüksek nem oranı, kepeği olmayan numunelerde ozonlamadan sonra daha fazla parlaklık artışına neden olmuştur. Ozon gazı, kepekli ve kepeksiz buğday tanelerinin kırmızılık oranını azaltmıştır. Nemlendirme işlemi, ozonlamanın kepeği olmayan numunelerin kırmızılık oranında daha fazla azalmaya neden olmuştur. Kepekli ve kepeksiz kuru buğday tanelerinin ozonlanması sarılık oranının azalmasına neden olurken, kepekli ve kepeksiz nemli buğday taneleri ozonlama işleminden etkilenmemiştir. Ozon gazı, özellikle nem varlığında, tane örneklerinin pH değerlerinde keskin bir düşüşe neden olmuştur. Kepeğe sahip ozonlanmış buğday taneciklerinin başlangıç ​​ve tepe sıcaklıkları hem kuru hem de nemli numuneler için önemli ölçüde artarken, entalpi sadece kepekli nemli numuneler için azalmıştır. Bununla birlikte, ozonlama işleminden sonra hem kuru hem de nemlendirilmiş buğday taneleri için başlangıç sıcaklığı, tepe sıcaklığı ve entalpi üzerinde önemli bir değişiklik tespit edilmemiştir.

Anahtar Kelimeler

Kepek, Ekmeklik buğday, Nemlendirme, Ozonlama

Kaynakça

• Allen, B., Wu, J., & Doan, H. (2003). Inactivation of fungi associated with barley grain by gaseous ozone. Journal of Environmental Science and Health, Part B, 38:5, 617 – 630.
• Beltrán, F.J., García-Araya, J.F., & Álvarez, P.M. (2001). pH sequential ozonation of domestic and wine-distillery wastewaters. Water Research, 35:4, 929-936.Chan, H-T., Leh, C.P., Bhat, R., Senan, C., Williams, P.A. & Karim, A.A. (2011). Molecular structure, rheological and thermal characteristics of ozone-oxidized starch. Food Chemistry, 126, 1019–1024.
• Chand, R., Bremner, D.H., Namkung, K.C., Collier, P.J., & Gogate, P.R. (2007). Water disinfection using the novel approach of ozone and a liquid whistle reactor. Biochemical Engineering Journal, 35, 357–364.
• Çatal, H. (2015). Effects of semicontinuous and batch system ozonation on wheat and corn starches. Ozone: Science & Engineering, 37:1, 71-77.
• Çatal, H. & İbanoğlu, Ş (2010). Gıdaların Ozonlanması. Gıda Teknolojileri Elektronik Dergisi, 5(3), 47-55.
• Çatal, H. & İbanoğlu, Ş (2012a). Structure, physico-chemical and microbiological properties of ozone oxidized wheat, corn, potato and rice starches. Journal of Food Science and Engineering, 2:4, 196-205.
• Çatal, H. & İbanoğlu, Ş (2012b). Ozonation of corn and potato starch in aqueous solution: effects on the thermal, pasting and structural properties. International Journal of Food Science Technology, 47:9, 1958-1963.
• Çatal, H. & İbanoğlu, Ş (2013). Effects of ozonation on thermal structure and rheological properties of rice starch in aqueous solution. Gıda Dergisi, 38:2, 63-70.
• Çatal, H. & İbanoğlu, Ş (2014). Effect of aqueous ozonation on the pasting, flow and gelatinization properties of wheat starch. LWT - Food Science and Technology, 59:1, 577-582.
• Erkmen, O. & Bozoğlu, T.F. (2008). Food Microbiology I: Microorganisms in Foods, Microbial Growth, Foodborne Diseases and Detection of Microorganisms and Their Toxins. İlke Publishing Company. Ankara, Turkey, 79-84.
• Fukuoka, M., Ohta, K-i., & Watanabe, H. (2002). Determination of the terminal extent of starch gelatinization in a limited water system by DSC. Journal of Food Engineering, 53, 39-42.
• Gani, A., Haq, S.S., Masoodi, F.A., Broadway, A.A. & Gani, A. (2010). Physico-chemical, morphological and pasting properties of starches extracted from water chestnuts (Trapa natans) from three lakes of Kashmir, India. Brazilian Archives Biology and Technology, 53:3, 731-740.
• Graham, D. (1997). Use of ozone for food processing. Food Technology, 51:6, 72-73.
• Ikegwu, O.J., Okechukwu, P.E. & Ekumankana, E.O. (2010). Physico-chemical and pasting characteristics of flour and starch from Achi Brachystegia eurycoma seed. Journal of Food Technology, 8:2, 58-66.
• İbanoglu, Ş. (2001). Influence of tempering with ozonated water on the selected properties of wheat flour. Journal of Food Engineering, 48, 345-350.
• İbanoglu, Ş. (2002). Wheat washing with ozonated water: effects on selected flour properties. International Journal of Food Science and Technology, 37, 579–584.
• Kasprzyk-Hordern, B., Raczyk-Stanisławiak, U., Świetlik, J., & Nawrocki, J. (2006). Catalytic ozonation of natural organic matter on alumina. Applied Catalysis B: Environmental, 62, 345–358.
• Kells, S.A., Mason, L.J., Maier, D.E., & Woloshuk, C.P. (2001). Efficacy and fumigation characteristics of ozone in stored maize. Journal of Stored Products Research, 37, 371–382.
• Khadre, M.A., Yousef, A.E., & Kim, J.G. (2001). Microbial aspects of ozone applications in food: A review. Journal of Food Science, 66:9, 1242–1252.
• Kim, J-G., Yousef, A.E., & Dave, S. (1999). Application of ozone for enhancing the microbiological safety and quality of foods: A review. Journal of Food Protection, 62:9, 1071-1087.
• Kim, J-G., Yousef, A.E., & Khadre, M.A. (2003). Ozone and its current and future application in the food industry. Advances in Food and Nutrition Research, 45, 167-218.
• Liu, Q., Donner, E., Yin, Y., Huang R.L., & Fan, M.Z. (2006). The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China. Food Chemistry, 99, 470-477.
• Mahapatra, A.K., Muthukumarappan, K., & Julson, J.L. (2005). Applications of ozone, bacteriocins and irradiation in food processing: A review. Critical Reviews in Food Science and Nutrition, 45:6, 447 – 461.
• Mendez, F., Maier, D.E., Mason, L.J., & Woloshuk, C.P. (2003). Penetration of ozone into columns of stored grains and effects on chemical composition and processing performance. Journal of Stored Products Research, 39, 33–44.
• Naito, S. & Takahara, H. (2006). Ozone contribution in food industry in Japan. Ozone: Science & Engineering, 28:6, 425-429.
• Rice, R.G., Farquhar, J.W., & Bollyky, L.J. (1982). Review of the applications of ozone for increasing storage times of perishable foods. Ozone: Science and Engineering, 4:3, 147-163.
• Thao, H.M. & Noomhorm, A. (2011). Physiochemical properties of sweet potato and mung bean starch and their blends for noodle production. Journal of Food Processing & Technology, 2:105.
• Tiwari, B.K., Brennan, C.S., Curan, T., Gallagher, E., Cullen, P.J., & O’Donnel, C.P. (2010). Application of ozone in grain processing. Journal of Cereal Science, 51, 248-255.
• Uzun, H., İbanoğlu, E., Çatal, H. & İbanoğlu, Ş. (2012). Effects of ozone on functional properties of proteins. Food Chemistry, 134(2), 647-654.
• von Gunten, U. (2003a). Ozonation of drinking water: Part I. Oxidation kinetics and product formation. Water Research, 37, 1443–1467.
• von Gunten, U. (2003b). Ozonation of drinking water: Part II. Disinfection and by-product formation in presence of bromide, iodide or chlorine. Water Research, 37, 1469–1487.
• Wu, J., Doan, H. & Cuenca, M.A. (2006). Investigation of gaseous ozone as an anti-fungal fumigant for stored wheat. Journal of Chemical Technology and Biotechnology, 81:7, 1288-1293.