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dc.contributor.authorBaskaya-Sezer, Duygu
dc.date.accessioned2024-03-12T19:28:47Z
dc.date.available2024-03-12T19:28:47Z
dc.date.issued2023
dc.identifier.issn2048-7177
dc.identifier.urihttps://doi.org/10.1002/fsn3.3705
dc.identifier.urihttps://hdl.handle.net/20.500.12450/2040
dc.description.abstractThis study investigated the morphological and hydration properties of untreated and microwave (MW)-treated isolate forms of soluble (SDF) and insoluble dietary fibers (IDF) obtained from grapes. Then, the rheological, textural, and other physical effects of the fibers (5% flour basis) were evaluated on bread quality. For this purpose, grape pomace was valorized as the juice extraction waste. MW significantly improved hydration properties of SDF and IDF by modifying their microstructures (p < .05). SDF had a clean-cut morphology whereas IDF had an indented microstructure with a wrinkled surface. After MW treatment, deep grooves and holes were observed. These variations in the IDF structure were more extensive. DF additions influenced water absorption, mixing tolerance index, dough development time, dough stability, resistance to extension, extensibility, energy of the dough and hardness, cohesiveness, springiness, chewiness, weight loss, specific volume, crust color difference of the bread in comparison with the properties of control samples significantly (p < .05). IDF had especially pronounced effects on the dough and bread characteristics. SDF enrichment provided more comparable results with the control bread than IDF. The originality of this work is to characterize isolated (100% purity) SDFs and IDFs, then discuss their effects on semi (dough) and final (bread) product quality.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TBIdot;TAK)en_US
dc.description.sponsorshipThe author thanks ANKOM Technology for material support. The Scientific and Technological Research Council of Turkey (TUEBTAK) supported the open-access publication of this paper.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfiberen_US
dc.subjectpolysaccharideen_US
dc.subjectpomaceen_US
dc.subjectresidueen_US
dc.subjectwasteen_US
dc.titleThe characteristics of microwave-treated insoluble and soluble dietary fibers from grape and their effects on bread qualityen_US
dc.typearticleen_US
dc.departmentAmasya Üniversitesien_US
dc.authoridBaskaya Sezer, Duygu/0000-0003-2724-1923
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-85171781681en_US
dc.identifier.doi10.1002/fsn3.3705
dc.department-temp[Baskaya-Sezer, Duygu] Amasya Univ, Amasya Social Sci Vocat Sch, TR-05100 Amasya, Turkiyeen_US
dc.identifier.wosWOS:001071053700001en_US
dc.identifier.pmid38107134en_US
dc.authorwosidBaskaya, Duygu/JWA-4369-2024


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