Monitoring starch hydrolysis with micro visco-amylo-graph for the production of chickpea milk and optimization of the parameters with response surface methodology

Yılmaz Tuncel N., Korkmaz F., Polat H., Tuncel N. B.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.59, sa.9, ss.3448-3457, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59 Sayı: 9
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1007/s13197-021-05332-w
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.3448-3457
  • Anahtar Kelimeler: Box-Behnken design, Chickpea milk, Micro visco-amylo-graph, Response surface methodology, Starch hydrolysis
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Plant-based milk products are gaining attention since it has been demonstrated that the consumption of animal-derived foods had to be reduced to combat global climate change. The production of plant-based milk includes a starch hydrolysis step for raw materials with high starch content such as cereals and pulses, since the gelatinized starch forms a thick slurry which causes an unsuitable consistency for a drinkable product. The objectives of this work were to investigate the effects of slurry concentration (solid to solvent ratio), enzyme including temperature, enzyme amount and mixing (rotation) speed on the pasting properties especially final viscosity of a crude chickpea milk and also to investigate the potential use of Micro Visco Amylo-Graph for monitoring starch hydrolysis. Response surface methodology, based on Box Behnken Design, was used to assess the parameters and to optimize the hydrolysis conditions for the minimum final viscosity. In conclusion, it was observed that slurry concentration and enzyme including temperature were the most critical factors that affect either the pasting properties or the final viscosity of the crude chickpea milk. Briefly, lower final viscosities were obtained from samples which were prepared at lower beginning concentrations and treated with higher enzyme amounts at lower temperatures.