1 Ocak 2019 Dergi makalesi Açık Erişim

Apaydin, Demet; Demirci, Ahmet Sukru; Palabiyik, Ibrahim; Mirik, Mustafa; Gumus, Tuncay

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{
  "@context": "https://schema.org/", 
  "@id": 75187, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Hitit Univ, Dept Restaurant & Catering Serv, TR-19000 Corum, Turkey", 
      "name": "Apaydin, Demet"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Namik Kemal Univ, Dept Food Engn, TR-59030 Tekirdag, Turkey", 
      "name": "Demirci, Ahmet Sukru"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Namik Kemal Univ, Dept Food Engn, TR-59030 Tekirdag, Turkey", 
      "name": "Palabiyik, Ibrahim"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Namik Kemal Univ, Dept Plant Protect, TR-59030 Tekirdag, Turkey", 
      "name": "Mirik, Mustafa"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Namik Kemal Univ, Dept Food Engn, TR-59030 Tekirdag, Turkey", 
      "name": "Gumus, Tuncay"
    }
  ], 
  "datePublished": "2019-01-01", 
  "description": "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.s(n), this was followed by the sample with the gum from X. axonopodis pv.begoniae with 139.3 Pa.s(n) and X. hortorum pv.pelargonii with 133.2 Pa.s(n). 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.", 
  "headline": "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food", 
  "identifier": 75187, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Technological Properties of Xanthan Gums Obtained from Waste Bread Using as a Carbon Source and Performance in Pudding as Model Food", 
  "url": "https://aperta.ulakbim.gov.tr/record/75187"
}