Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
Tezin Onay Tarihi: 2010
Öğrenci: GÖNÜL KOÇAK
Danışman: BEHİÇ MERT
Özet:The main objective of this study was to investigate the fibers and their effects and availability in ketchup (tomato fiber) and cake (wheat bran fiber) production. In order to this, rheological properties of ketchups with tomato fiber, and cake (100, 80, 60 g flour formulations) with wheat bran fiber in different concentrations were investigated. Tomato powder in ketchup and wheat bran in cake was used for comparison. The samples studied had pseudoplastic behavior having a definite yield stress with a good fit for the Herschel-Bulkley model. The viscosity and yield stress values increased as the percentage of fiber increased. Moreover the samples were found to be more elastic than viscous (G’>G’’). Both G’ and G’’ values increased with oscillatory frequency, percentage of fiber, and in cake samples decreased as the amount of flour decreased. Stability measurements of ketchups studied were done by using Lumisizer. The microstructure of tomato powder, wheat bran and fibers were investigated under SEM. It was seen that the fibers had branched, long and thin structure while the other two had lumy and thick structure. The pressure used, resulted in this structure with increased surface area and finally increased water holding capacity in fibers. Moreover, texture of cakes prepared was all investigated in terms of volume, outer surface, hardness, cohesiveness and gumminess. Finally it was found to be possible to produce healthier ketchups and cakes with fiber in a good quality by decreasing the other undesired ingredients.