Thesis Type: Postgraduate
Institution Of The Thesis: Orta Doğu Teknik Üniversitesi, Faculty of Engineering, Department of Food Engineering, Turkey
Approval Date: 2019
Student: SEÇİL KOCAKULAK
Co-Supervisor: SERPİL ŞAHİN, SERVET GÜLÜM ŞÜMNÜAbstract:
Chickpea is an easily accessible legume which has beneficial effects on human health. On the other hand, gallic acid is a widespread phenolic compound found in various plants. In this study, it was aimed to obtain chickpea flour based active films and to characterize this films. The effects of pH (9 and 11), glycerol concentration (1% and 3% w/v of film solution) and gallic acid concentration (5% and 10% w/w of total solid) on color, opacity, mechanical strength, water vapor permeability (WVP), microstructure, chemical characteristic, antioxidant activity and phenolic content of films were investigated. At pH 11, films were stronger, had lower lightness value and had higher antioxidant activity. On the other hand, higher glycerol concentration made the films more flexible but less strong and more hydrophilic which resulted in higher WVP. There was no effect of glycerol on color and phenolic content of the films. Higher gallic acid concentration made great contribution to the chickpea flour based films by decreasing WVP and by increasing opacity, antioxidant activity, phenolic content, lightness and elongation. In this study, combination of chickpea flour and gallic acid as an antioxidant agent which has glycerol concentration of 1% w/v of film solution and gallic acid concentration of 10% w/w of total solid at pH 11 was found to be a great combination in order to obtain antioxidant rich edible composite films.