Discrimination of glutopeak test and mixograph parameters for evaluation of wheat flour supplemented with hazelnut skin, cross-linked starch, and oxidized starch

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dc.authorid0000-0001-8286-4141en_US
dc.contributor.authorDurmuş, Yusuf
dc.contributor.authorAnıl, Münir
dc.contributor.authorŞimşek, Senay
dc.date.accessioned2023-02-09T10:35:22Z
dc.date.available2023-02-09T10:35:22Z
dc.date.issued2023
dc.departmentAÇÜ, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatlarıen_US
dc.description.abstractHazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.
dc.identifier.citationDurmus, Y., Anil, M., & Simsek, S. (2023). Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch. Foods, 12(2), 328.en_US
dc.identifier.doi10.3390/foods12020328
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage328en_US
dc.identifier.urihttps://doi.org/10.3390/foods12020328
dc.identifier.urihttps://hdl.handle.net/11494/4696
dc.identifier.volume12en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorDurmuş, Yusuf
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHazelnut skinen_US
dc.subjectGlutopeaken_US
dc.subjectModified starchen_US
dc.subjectDough propertyen_US
dc.titleDiscrimination of glutopeak test and mixograph parameters for evaluation of wheat flour supplemented with hazelnut skin, cross-linked starch, and oxidized starchen_US
dc.typeArticle

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