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dc.contributor.authorYildiz, O. and Toker, O.S. and Yüksel, F. and Cavus, M. and Ceylan, M.M. and Yurt, B.
dc.date.accessioned2021-04-08T12:08:23Z
dc.date.available2021-04-08T12:08:23Z
dc.date.issued2017
dc.identifier10.3920/QAS2015.0817
dc.identifier.issn17578361
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85027272338&doi=10.3920%2fQAS2015.0817&partnerID=40&md5=0575a7925b3fe283ee643d94a5ea96bf
dc.identifier.urihttp://acikerisim.bingol.edu.tr/handle/20.500.12898/4586
dc.description.abstractIn the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. Pasting curves of control flour and 10 mg/kg ascorbic acid-including flour were found to be very similar to each other. However, higher levels of ascorbic acid significantly influenced the magnitude of all pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Regarding textural properties specifying machinability of the doughs, ascorbic acid addition also generally influenced textural characteristics such as hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience parameters of the samples. According to the results, the ascorbic acid level to be used with the gluten-free flour should be adjusted carefully with regard to pasting and textural parameters. Ascorbic acid addition level directly affected the quality of the end products, determining consumer preference. © 2017 Wageningen Academic Publishers.
dc.language.isoEnglish
dc.sourceQuality Assurance and Safety of Crops and Foods
dc.titlePasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration


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