Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours

Basit Öğe Kaydı
dc.authorscopusid58017109400
dc.authorscopusid57202255928
dc.contributor.authorCingöz A.
dc.contributor.authorŞahin N.
dc.date.accessioned2024-01-22T12:22:45Z
dc.date.available2024-01-22T12:22:45Z
dc.date.issued2023
dc.departmentKMÜen_US
dc.description.abstractThe use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological disadvantages. To eliminate these problems, alternative flours should be used in different proportions. The aim of this study is to evaluate the remaining proportions of hemp, safflower and rosehip seeds after oil extraction and to determine their chemical properties (protein, fat, ash) and to investigate the effect on rheological dough properties with Mixolab when used as a substitute for wheat flour. Accordingly, safflower, hemp and rosehip seed flour were added to wheat flour in five different amounts (5, 7.5, 10, 15 and 20%), focusing on displacement. The addition of flour increased the protein, fat, ash, phenolic content, and antioxidant capacity. It was found that the addition of 10% safflower and hemp seed flour and 7.5% rosehip seed flour had a positive effect on rheological properties. For all three flour additions, the dough development time, stability, and percent protein softening values increased, while water holding capacity decreased. Flours added at 15% or more began to negatively affect the rheological properties. This study shows that 3 different flours, which can be added up to 10%, improve the rheological properties, chemically enrich them and improve their functional properties. © 2023 The Author(s).en_US
dc.identifier.doi10.15832/ankutbd.1178258
dc.identifier.endpage923en_US
dc.identifier.issn13007580
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85176120557
dc.identifier.scopusqualityQ3
dc.identifier.startpage914en_US
dc.identifier.trdizinid1224380
dc.identifier.urihttps://doi.org/10.15832/ankutbd.1178258
dc.identifier.urihttps://hdl.handle.net/11492/8126
dc.identifier.volume29en_US
dc.identifier.wosWOS:001154203900006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherAnkara Universityen_US
dc.relation.ispartofTarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzkmusnmz
dc.subjectAlternative flouren_US
dc.subjectCannabisen_US
dc.subjectMixolaben_US
dc.subjectProtein weakeningen_US
dc.titleDetermination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Floursen_US
dc.typeArticle

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