High Pressure Microfluidization of Agro by‐product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient
2016
Yıldız, Elif | Demirkesen, Ilkem | Mert, Behic
Functionalization through microfluidization was applied as a prospective method for the production of fibrous structures from hazelnut skin, and which was used as a novel ingredient in a model low water activity bakery product. Although hazelnut skin was used in this study, other common agro by‐products such as wheat bran, corn bran, citrus pulp, etc., could be also processed. Microfluidization led to the disintegration of large particles into flaky and fibrous structures of which entanglement and higher water holding capacity resulted in noticeably different texture and rheological properties. One major advantage of utilization of the functionalized fiber was production of cookies with less water activity at comparable moisture content with control samples. Furthermore, high pressure processing released some of the phenolic compounds which were previously trapped within the cellulosic structures led to cocoa like dark color. Incorporation of the novel fibers into cookie samples slowed down retrogradation rate during the storage period. PRACTICAL APPLICATIONS: In this study a methodology for production of functionalized fibers with high water binding ability is presented. For the production of fibers any kind of cellulosic agro by‐product can be utilized. It was shown that resulting fibers can be used as novel ingredient in bakery products to control texture and moisture content. More specifically moisture content can be increased without water activity exceeding the required limits in the products. Process can be easily scaled up and can be used many different, usually wasted, agro by‐products to obtain value added novel ingredients. Key advantages of the processed hazelnut skin fiber include: controlling water activity, possibility to reduce flour in products, imparting cacao like dark brown color to product and prolonged shelf life.
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