Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology

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dc.authorid0000-0003-2700-5840en_US
dc.authorid-en_US
dc.authorid0000-0002-6834-4833
dc.authorid0000-0001-9885-5063
dc.authorscopusid35239043500en_US
dc.authorscopusid7003889205en_US
dc.authorwosid-en_US
dc.authorwosid-en_US
dc.contributor.authorYılmaz Tuncel, Neşe
dc.contributor.authorKorkmaz, Fatma
dc.contributor.authorPolat, Havva
dc.contributor.authorTuncel, Necati Barış
dc.date.accessioned2022-06-15T10:53:25Z
dc.date.available2022-06-15T10:53:25Z
dc.date.issued2021en_US
dc.departmentFakülteler, Çanakkale Uygulamalı Bilimler Fakültesi, Gıda Teknolojisi Bölümü
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractPlant-based milk products are gaining attention since it has been demonstrated that the consumption of animal-derived foods had to be reduced to combat global climate change. The production of plant-based milk includes a starch hydrolysis step for raw materials with high starch content such as cereals and pulses, since the gelatinized starch forms a thick slurry which causes an unsuitable consistency for a drinkable product. The objectives of this work were to investigate the effects of slurry concentration (solid to solvent ratio), enzyme including temperature, enzyme amount and mixing (rotation) speed on the pasting properties especially final viscosity of a crude chickpea milk and also to investigate the potential use of Micro Visco Amylo-Graph for monitoring starch hydrolysis. Response surface methodology, based on Box Behnken Design, was used to assess the parameters and to optimize the hydrolysis conditions for the minimum f inal viscosity. In conclusion, it was observed that slurry concentration and enzyme including temperature were the most critical factors that affect either the pasting properties or the final viscosity of the crude chickpea milk. Briefly, lower final viscosities were obtained from samples which were prepared at lower beginning concentrations and treated with higher enzyme amounts at lower temperatures.en_US
dc.identifier.citationYılmaz Tuncel, N., Korkmaz, F., Polat, H., & Tuncel, N. B. (2021). Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-021-05332-wen_US
dc.identifier.doi10.1007/s13197-021-05332-w
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issuePublished Online 01.10.2021en_US
dc.identifier.pmid35875212
dc.identifier.scopus2-s2.0-85120347752
dc.identifier.urihttps://doi.org/10.1007/s13197/-021-05332-w
dc.identifier.urihttps://hdl.handle.net/20.500.12428/3582
dc.identifier.volumeEarly Accessen_US
dc.identifier.wosWOS:000724645500002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorYılmaz Tuncel, Neşe
dc.institutionauthorPolat, Havva
dc.institutionauthorKorkmaz, Fatma
dc.institutionauthorTuncel, Necati Barış
dc.language.isoen
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBox-Behnken Designen_US
dc.subjectChickpea Milken_US
dc.subjectMicro Visco-Amylo-Graphen_US
dc.subjectResponse Surface Methodologyen_US
dc.subjectStarch Hydrolysisen_US
dc.titleMonitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology
dc.typeArticle

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