Akademik Veri Yönetim Sistemi
6th INTERNATIONAL 5 OCAK CONGRESS ON APPLIED SCIENCES, Adana, Türkiye, 4 - 05 Ocak 2025, ss.16-18
Cold Atmospheric Plasma (CAP) technology represents a promising method for enhancing the techno-functional properties of foods, including gluten quality, through modifying the functional properties of food macromolecules. This study investigated the effect of CAP application on the improvement of gluten quality and certain nutritional properties of triticale flours. In the study, refined and whole-wheat flours of the Sarp triticale variety were exposed to non-contact surface dielectric barrier discharge (SDBD) plasma of air at atmospheric pressure for three different times (5, 15, and 45 s). The physicochemical properties, gluten quality, dough and bread-making properties, and nutritional values of the CAP-applicated triticale flours were evaluated.
According to the results of the study, the water activity (aw) value decreased when CAP was applied to refined flour for 5, 15, and 45 seconds, but the flours' moisture, ash, and protein contents were the same. After 5 s, the color of refined flours became lighter (L*), while redness (a*) and yellowness (b*) values decreased. While the sedimentation values of flours remained unchanged, the gluten index values in the 5 and 15 hour treatments got close to 50%. Solvent retention capacity (SRC)-lactic acid and gluten swelling index (GSI) values increased (p<0.01) in CAP-treated flours (between 4.12% and 7.34% and 0.21 and 0.48). The SRC-lactic acid value reached its highest at 5 and 45 seconds (71.78% and 70.71%). Significant increases were also seen in other SRC solvents. In GlutoPeak, gluten initial strength (BM) of refined flours decreased, gluten formation time shortened (20 s), gluten maximum strength (BEM) increased (above 50 GPU), and gluten after strength (PM) increased (between 33.5-36.0 GPU). GlutoPeak energy values increased from 113.5 J/104 to more than 200.0 J/104, while it was 278.5 J/104 with a 15 s application. While alveograph elasticity (P) values of dough rheological properties decreased in 15- and 45- s applications (p<0.01), improvement in extensibility (L) of flours and increase in energy (W) values (p<0.01) were remarkable. Total phenolic content of CAP-treated flours increased to 30.0 mg GAE/kg (p<0.01) and antioxidant activity increased to 20.0 µmol TE/g (p<0.05). Zinc levels raised in CAP treatment compared to the control and reached 8.76 mg/kg at 45 s, whereas Cu and Fe contents peaked at 5 s (1.77 mg/kg and 22.17 mg/kg). Bread volume decreased at 5 and 45 seconds (p<0.01), but at 15 seconds (310 cm3), bread volume was higher than the control, even though the dough and bread weights of CAP-treated refined flours increased. GlutoPeak BEM and AGGEN values raised in whole-wheat flours, whilst sedimentation value and protein content were the same. The AGGEN value increased to 899.5 cm2 and 934.6 cm2 at 5 s and 45 s. Antioxidant activity in whole-wheat flours increased parallel to CAP application time and reached 25.0 µmol TE/g at 15 and 45 s. No significant difference was observed in the physicochemical, color, and volume of whole-wheat flour breads.