Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: the effect of dietary fiber enrichment

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dc.contributor.authorOzyigit, Esra
dc.contributor.authorEren, Ismail
dc.contributor.authorKumcuoglu, Seher
dc.contributor.authorTavman, Sebnem
dc.date.accessioned2020-12-01T12:01:11Z
dc.date.available2020-12-01T12:01:11Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractThe aim of this study is to investigate the effect of dietary fiber enrichment on non-linear viscoelastic behavior of gluten-free cake batters by using Large Amplitude Oscillatory Shear (LAOS) analysis. Textural properties and specific volume of gluten-free cakes were also determined to investigate the possible correlations with LAOS parameters. Gluten-free cake batters were formulated by replacing buckwheat flour with two different dietary fiber sources, namely orange fiber (OF) and orange pomace powder (OPP) at five different levels (0%, 4%, %8, %12 and 16%). All gluten-free cake batter samples exhibited linear viscoelastic properties at small strain amplitudes but Theological properties enters the non-linear region by increasing strain amplitude. the Lissajous-Bowditch curves revealed that stored energy increased by increasing dietary fiber amount and gluten-free cake batters became more elastic in the non-linear region. the normalized elastic Chebyshev coeffients (e(3)/e(1)) indicated the strain hardening behavior of cake batters at small strain amplitudes shifted to strain softening in the non-linear region. the e(3)/e(1) and v(3)/v(1) ratios as a function of strain amplitude indicated that non-linearity is more pronounced in the elastic component compared to the viscous component. the S and T values calculated at 50% strain amplitude showed strong correlation with water retention capacity, hardness and specific volume of gluten-free cakes enriched with OF whereas softer correlations were obtained for the OPP-containing ones due to elastic instability of the batters. Principal component (PCA) and hierarchical cluster analysis (HCA) were performed to provide basic graphical comparison of the differences/similarities between non-linear Theological properties of gluten-free cake batters by considering LAOS parameters. the viscoelastic properties of the cake batters containing 16% OPP were found to be suitable for high gas retention capacity since the highest cake specific volume was obtained.en_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [215O227]; Ege University Scientific Project CommissionEge University [2016 BIL 009]en_US
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey [Grant No. 215O227]; the Ege University Scientific Project Commission [Grant No. 2016 BIL 009].en_US
dc.identifier.doi10.1016/j.jfoodeng.2019.109867
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.scopus2-s2.0-85078796039en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2019.109867
dc.identifier.urihttps://hdl.handle.net/11454/62335
dc.identifier.volume275en_US
dc.identifier.wosWOS:000518706400009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLarge amplitude oscillatory shear (LAOS)en_US
dc.subjectGluten-free batteren_US
dc.subjectDietary fiberen_US
dc.subjectLissajous-bowditch curvesen_US
dc.subjectOrange fiberen_US
dc.titleLarge Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: the effect of dietary fiber enrichmenten_US
dc.typeArticleen_US

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