Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
Yıl: 2019 Cilt: 16 Sayı: 3 Sayfa Aralığı: 402 - 411 Metin Dili: İngilizce DOI: 10.33462/jotaf.582721 İndeks Tarihi: 17-06-2020
Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food
Öz: Technological properties of aqueous solutions of xanthan gums produced by various Xanthomonas species using waste bread (WB) hydrolyzate as a carbon source to reduce the overall product cost and to utilize waste bread were investigated and compared with commercial xanthan gum. While the highest water holding capacity was detected in the commercial xanthan gum, oil holding capacity was higher in xanthan gums from X. campestris DSM 19000 and X. axonopodis pv. begoniae than commercial gum. Pudding samples were prepared by the gums obtained and Ostwald de Waele model was successfully described the flow behavior. The highest consistency coefficient (K) value were obtained by the sample without gum addition as 161.2 Pa.sn, this was followed by the sample with the gum from X. axonopodis pv.begoniae with 139.3 Pa.sn and X. hortorum pv.pelargonii with 133.2 Pa.sn . Flow behavior index (n) values varied between 0.12 and 0.49 and increased with the addition of the gum. Therefore, this study showed that the pudding samples prepared with the gums from X. axonopodis pv. begoniae and X. hortorum pv. pelargonii isolates using waste bread as substrate were found to be more resistant to shear rate and had a more robust gel structure.
Anahtar Kelime: Karbon Kaynağı Olarak Atık Ekmeklerin Kullanılmasıyla Elde Edilen Ksantan Gamların Teknolojik Özellikleri ve Model Gıda Olarak Pudingteki Performansı
Öz: Atık ekmekleri değerlendirmek ve toplam ürün maliyetini azaltmak için karbon kaynağı olarak atık ekmek hidrolizatının kullanılmasıyla çeşitli Xanthomonas türleri tarafından üretilen ksantan gamların sulu çözeltilerinin teknolojik özellikleri incenlenmiş ve ticari ksantan gam ile karşılaştırılmıştır. E n yüksek su tutma kapasitesi ticari ksantan gamda tespit edilirken, yağ tutma kapasitesinin X. campestris DSM 19000 and X. axonopodis pv. begoniae tarafından üretilen gamlarda ticari gamdan daha yüksek olduğu saptanmıştır. Üretilen gamlarla puding örnekleri hazırlanmıştır ve Ostwald de Waele modeline göre pudinglerin akış davranışı başarıyla tanımlanmıştır. En yüksek kıvam katsayısı (K) değeri gam ilave edilmeyen örneklerde 161.2 Pa.sn olarak elde edilmiş olup bunu sırasıyla X. axonopodis pv.begoniae ve X. hortorum pv.pelargonii tarafından üretilen gamların ilave edildiği örnekler 139.3 Pa.sn ve 133.2 Pa.sn değerleri ile takip etmiştir. Akış davranış indeksi (n) değerleri 0,12 ile 0,49 arasında değişmiş olup gam ilavesi ile artmıştır. Sonuç olarak bu çalışma, X. axonopodispv. begoniae ve X. hortorum pv. pelargonii izolatları tarafından, substrat olarak atık ekmeğin kullanılmasıyla üretilen gamlarla hazırlanan puding örneklerinin kayma hızına daha dayanıklı olduğu ve bu örneklerin daha sağlam bir jel yapısına sahip olduğunu göstermiştir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | APAYDIN D, DEMIRCI A, PALABIYIK İ, MİRİK M, Gumus T (2019). Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. , 402 - 411. 10.33462/jotaf.582721 |
| Chicago | APAYDIN Demet,DEMIRCI AHMET SÜKRÜ,PALABIYIK İbrahim,MİRİK Mustafa,Gumus Tuncay Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. (2019): 402 - 411. 10.33462/jotaf.582721 |
| MLA | APAYDIN Demet,DEMIRCI AHMET SÜKRÜ,PALABIYIK İbrahim,MİRİK Mustafa,Gumus Tuncay Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. , 2019, ss.402 - 411. 10.33462/jotaf.582721 |
| AMA | APAYDIN D,DEMIRCI A,PALABIYIK İ,MİRİK M,Gumus T Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. . 2019; 402 - 411. 10.33462/jotaf.582721 |
| Vancouver | APAYDIN D,DEMIRCI A,PALABIYIK İ,MİRİK M,Gumus T Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. . 2019; 402 - 411. 10.33462/jotaf.582721 |
| IEEE | APAYDIN D,DEMIRCI A,PALABIYIK İ,MİRİK M,Gumus T "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food." , ss.402 - 411, 2019. 10.33462/jotaf.582721 |
| ISNAD | APAYDIN, Demet vd. "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food". (2019), 402-411. https://doi.org/10.33462/jotaf.582721 |
| APA | APAYDIN D, DEMIRCI A, PALABIYIK İ, MİRİK M, Gumus T (2019). Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi, 16(3), 402 - 411. 10.33462/jotaf.582721 |
| Chicago | APAYDIN Demet,DEMIRCI AHMET SÜKRÜ,PALABIYIK İbrahim,MİRİK Mustafa,Gumus Tuncay Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi 16, no.3 (2019): 402 - 411. 10.33462/jotaf.582721 |
| MLA | APAYDIN Demet,DEMIRCI AHMET SÜKRÜ,PALABIYIK İbrahim,MİRİK Mustafa,Gumus Tuncay Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi, vol.16, no.3, 2019, ss.402 - 411. 10.33462/jotaf.582721 |
| AMA | APAYDIN D,DEMIRCI A,PALABIYIK İ,MİRİK M,Gumus T Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi. 2019; 16(3): 402 - 411. 10.33462/jotaf.582721 |
| Vancouver | APAYDIN D,DEMIRCI A,PALABIYIK İ,MİRİK M,Gumus T Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food. Tekirdağ Ziraat Fakültesi Dergisi. 2019; 16(3): 402 - 411. 10.33462/jotaf.582721 |
| IEEE | APAYDIN D,DEMIRCI A,PALABIYIK İ,MİRİK M,Gumus T "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food." Tekirdağ Ziraat Fakültesi Dergisi, 16, ss.402 - 411, 2019. 10.33462/jotaf.582721 |
| ISNAD | APAYDIN, Demet vd. "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food". Tekirdağ Ziraat Fakültesi Dergisi 16/3 (2019), 402-411. https://doi.org/10.33462/jotaf.582721 |
