Master Degree / Yüksek Lisans Tezleri
Permanent URI for this collectionhttps://hdl.handle.net/11147/3008
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Master Thesis Techno-Functional Properties of Bakery Products Containing Legume and Nut Flours(01. Izmir Institute of Technology, 2023) Özen, Fatma Banu; Özen, Fatma Banu; Özen, Fatma Banu; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe purpose of this study is to develop nut and legume flour-based cookie formulations with improved functional properties and to investigate the rheological, spectroscopic, and technological characteristics of these products. In addition to sensory testing, the rheological, spectroscopic, and technological properties of cookies made with different ratios of double (combinations of chickpea-hazelnut and chickpea-carob flours) and triple composite flours (chickpea-hazelnut-carob flours) were assessed. The findings of the flour analyses show that the protein contents of raw and cooked chickpea flours are higher than wheat flour. Hazelnut flour stands out for having a high-fat content; 35 times higher compared to wheat flour, and 6 times as chickpea flour. Pre-cooked chickpea flour has a strong capacity to retain water when compared to the other flours used in the formulation of gluten-free cookies. Its capacity to hold water is about 3.5 times greater than that of wheat flour. The sample with 90% chickpea flour has the highest firmness (N) value and the greatest difference from the other formulations, according to the rheological properties. However, among all the samples, the dough with the highest hazelnut content (60%) gets the lowest firmness grade. In accordance with principal component analysis, all cookie dough samples that contain double and triple composite flours are grouped based on their formulations, and cookies that just contain chickpea flour are separated from the others. Moreover, it may be concluded from the sensory evaluation of the cookies that the inclusion of hazelnut and carob flour influences customer preferences favorably.Master Thesis Physical and Spectroscopic Characterization of Bakery Products Made From Different Flour Mixtures(01. Izmir Institute of Technology, 2023) Tokatlı, Figen; Tokatlı, Figen; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIn this study, it was aimed to show the effect of legume and nut flours in bread formulations in order to improve the nutritional quality and also sensorial appeal of gluten-free bakery products. Breads with and without yeast were prepared according to mixture designs, in which white bean and hazelnut flours were incorporated in rice flour-corn starch based recipes. Flour and bread samples were described by their chemical, technological properties and mid-infrared Fourier transform spectroscopic profiles. Analyses were finalized by starch digestion of the best bread formulations. White bean flour was characterized by its high protein and water retention capacity, whereas hazelnut flour came forward for its highest fat and crude fiber content. Their spectroscopic profiles magnified the differences and confirmed the information gathered with chemical and physical analysis. Seven bread samples with and without yeast were prepared with flour mixtures containing bean and hazelnut flours between 0 and 30%. Doughs and breads were analyzed for their physical properties, and multivariate models were generated to differentiate samples of different gluten-free flour mixtures. Yeast bread containing 15% hazelnut flour was found to have the closest physical properties to standard bread and the capacity to increase nutritional values. The best formulation for yeast-free bread was found to have 15% bean and 15% hazelnut flours w.r.t. criteria of softness, taste, and volume. Starch digestion showed that the inclusion of bean and hazelnut flours in the formulation reduced the rapidly digested starch content of breads.