The effect of different starch types on texture properties of wafer sheets
The effect of different starch types on texture properties of wafer sheets
Dosyalar
Tarih
2024-06-10
Yazarlar
Ünlü Sarı, Gizem
Süreli Yayın başlığı
Süreli Yayın ISSN
Cilt Başlığı
Yayınevi
Graduate School
Özet
Wafer sheets are available in many industrially produced snacks with different formulations. Each manufacturer creates different formulations to obtain the optimum texture for their products and consumers. In this study, different starch types were added to the recipe of wafer sheets at different ratios and their effects on the texture of wafer sheets were investigated. This study focused on investigating how different types and concentrations of starch, specifically potato, wheat, and rice starches at levels of 3%, 6%, and 9%, influence the texture of wafer sheets. At the beginning of the study, characterization analyses were conducted on the starches used. Particle size, water holding capacity, and differential scanning calorimetry analyses were applied to potato, wheat, and rice starches. The results of these analyses were utilized to interpret the effects of starches in wafer sheet recipes. Post-baking moisture content and textural properties of the wafer sheets were examined. Given that the water content in the recipes remained constant, the impact of the starch type and proportion, the sole varying factors, on the residual moisture content after baking was observed. Texture analysis included examination of parameters such as hardness and fracturability. At the beginning of the shelf life, moisture analysis revealed that wafer sheets containing potato starch had significantly higher moisture content compared to those containing wheat or rice starch. As the proportion of potato starch increased, wafer sheets showed progressively higher moisture levels. Also, hardness and fracturability parameters were analyzed for texture analysis. When evaluated in terms of hardness analysis, wafer sheets containing potato starch exhibited statistically significant higher hardness values compared to waffle sheets containing wheat or rice starch, as well as the control samples. Additionally, wafer sheets containing potato, wheat, and rice starches at 3% concentration showed statistically higher hardness values compared to other starch ratios and the control. Among all starch types and ratios examined, potato starch showed the most significant differences in hardness, fracturability, and moisture analyses compared to the control samples. High values in hardness and fracturability indicate that wafers containing potato starch are more brittle. Moreover, recipes containing potato starch exhibited the highest moisture levels both at the beginning and end of shelf life, suggesting that wafer sheets with potato starch require better preservation throughout their shelf life. The properties of wafer sheets may vary according to production efficiencies and textural characteristics preferred by the consumer. There are no appropriate or inappropriate value ranges for the data obtained. In this study, the wafer sheets obtained were compared with each other and their differences were revealed.
Açıklama
Thesis (M.Sc.) -- İstanbul Technical University, Graduate School, 2024
Anahtar kelimeler
Wafer sheets,
Gofret yaprakları,
Starch,
Nişasta