Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment

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dc.contributor.authorOzyigit E.
dc.contributor.authorEren İ.
dc.contributor.authorKumcuoglu S.
dc.contributor.authorTavman S.
dc.date.accessioned2024-07-22T08:07:17Z
dc.date.available2024-07-22T08:07:17Z
dc.date.issued2020
dc.description.abstractThe aim of this study is to investigate the effect of dietary fiber enrichment on non-linear viscoelastic behavior of gluten-free cake batters by using Large Amplitude Oscillatory Shear (LAOS) analysis. Textural properties and specific volume of gluten-free cakes were also determined to investigate the possible correlations with LAOS parameters. Gluten-free cake batters were formulated by replacing buckwheat flour with two different dietary fiber sources, namely orange fiber (OF) and orange pomace powder (OPP) at five different levels (0%, 4%, %8, %12 and 16%). All gluten-free cake batter samples exhibited linear viscoelastic properties at small strain amplitudes but rheological properties enters the non-linear region by increasing strain amplitude. The Lissajous-Bowditch curves revealed that stored energy increased by increasing dietary fiber amount and gluten-free cake batters became more elastic in the non-linear region. The normalized elastic Chebyshev coeffients (e3/e1) indicated the strain hardening behavior of cake batters at small strain amplitudes shifted to strain softening in the non-linear region. The e3/e1 and v3/v1 ratios as a function of strain amplitude indicated that non-linearity is more pronounced in the elastic component compared to the viscous component. The S and T values calculated at 50% strain amplitude showed strong correlation with water retention capacity, hardness and specific volume of gluten-free cakes enriched with OF whereas softer correlations were obtained for the OPP-containing ones due to elastic instability of the batters. Principal component (PCA) and hierarchical cluster analysis (HCA) were performed to provide basic graphical comparison of the differences/similarities between non-linear rheological properties of gluten-free cake batters by considering LAOS parameters. The viscoelastic properties of the cake batters containing 16% OPP were found to be suitable for high gas retention capacity since the highest cake specific volume was obtained. © 2019 Elsevier Ltd
dc.identifier.DOI-ID10.1016/j.jfoodeng.2019.109867
dc.identifier.issn02608774
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13893
dc.language.isoEnglish
dc.publisherElsevier Ltd
dc.subjectCitrus fruits
dc.subjectCluster analysis
dc.subjectFibers
dc.subjectHierarchical systems
dc.subjectRheology
dc.subjectShear flow
dc.subjectStrain hardening
dc.subjectViscoelasticity
dc.subjectDietary fibers
dc.subjectGluten-free
dc.subjectHierarchical cluster analysis
dc.subjectLarge amplitude oscillatory shear
dc.subjectLissajous
dc.subjectStrain hardening behavior
dc.subjectViscoelastic properties
dc.subjectWater retention capacity
dc.subjectPrincipal component analysis
dc.titleLarge Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment
dc.typeArticle

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