FG Lebensmittelverfahrenstechnik

10 Items

Recent Submissions
Oleogels—Their Applicability and Methods of Characterization

Flöter, Eckhard ; Wettlaufer, Till ; Conty, Valentina ; Scharfe, Maria (2021-03-17)

Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied. Examining a single composition decided upo...

Investigation of the use of sprouted grains as feedstock for directly expanded cereals

Krapf, Julia (2021)

The use of sprouted grains in the production of directly expanded breakfast cereals is a promising opportunity to produce health‐promoting, newly flavored, and colored products with less additive sugar. Hardly any knowledge about the effect of the variation of the sprouting conditions on properties of extrudate products produced on the basis of these differently sprouted samples and methods to ...

Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics

Ulbrich, Marco ; Flöter, Eckhard (2020-10-14)

Starches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS, regular potato: PS, high AM corn: HACS) are subjected to hydroxypropylation (HP, two levels) and subsequent acid‐thinning (AT) to produce dual modified samples. Pastes of the starch samples (native; single modification: HP and AT, respectively; dual modification) are prepared by pressure cooking to two different st...

Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties

Ulbrich, Marco ; Flöter, Eckhard (2020-10-14)

Starches with different amylose (AM)/amylopectin (AP) ratios (waxy potato: WxPS; regular potato: PS; high AM corn: HACS) are hydroxypropylated (HP, two levels) and subsequently acid‐thinned (AT) to produce dual‐modified samples. The physicochemical characteristics and techno‐functional properties of the solutions are investigated, and the data are evaluated statistically (analysis of variance)....

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Scharfe, Maria ; Flöter, Eckhard (2020-10-29)

Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)‐based lipids with a healthier alternative by immobilizing liquid edible oils in a 3D‐network which is provided by an oleogelator. Numerous molecules which can structure oils rich in (poly)unsaturated fatty acids have been identified. These differ greatly in their chemical composition, network formation, and inter...

Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties

Ulbrich, Marco ; Asiri, Saeed A. ; Bussert, Robert ; Flöter, Eckhard (2020-09-27)

Granular potato starch is modified using the debranching enzyme isoamylase. The modification is performed in aqueous suspension (40% w/w) at 35 °C by grading the volume (100, 250, and 400 µL/50 g of starch, 200 U · mL−1) of enzyme solution added. The starch products obtained are comprehensively investigated in terms of morphological (scanning electron microscopy), structural (X‐ray diffraction)...

Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning—Impacts on Morphological and Molecular Characteristics

Ulbrich, Marco ; Flöter, Eckhard (2020-04-22)

Commercial starches with different amylose (AM)/amylopectin (AP)‐ratios (waxy potato: WxPS, regular potato: PS, high AM corn: HACS) are hydroxypropylated (HP, pilot plant scale, two levels) and subsequently acid‐thinned (AT, laboratory scale) to produce dual‐modified samples. The gradation of the molar substitution (MS) obtained is significant for each starch basis. Investigation by means of sc...

Effect of sprouting temperature on selected properties of wheat flour and direct expanded extrudates

Krapf, Julia ; Ding, Linda ; Brühan, Juliane ; Lorimer, Luisa ; Walther, Goeran ; Flöter, Eckhard (2020-01-12)

The effect of the sprouting temperature on wheat sprouting and on the properties of expanded extrudates produced from sprouted wheat flour was studied. Therefore, wheat was sprouted at five different temperatures and subsequently dried, milled, and the resulting flour was used to produce extrudates using a twin‐screw extruder. In order to understand the sprouting temperature effect, the degree ...

Sprouting of oats: a new approach to quantify compositional changes

Krapf, Julia ; Kandzia, Franziska ; Brühan, Juliane ; Walther, Goeran ; Flöter, Eckhard (2019-08-20)

Background and objectives: The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products. The effect of temperature and duration of the sprouting process was systematically studied by sprouting oat grains between 10 and 30°C for up to 3 days. Findings: Overall, it was found that temperatures between 20 and 25°C yield the most drama...

Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation

Ulbrich, Marco ; Flöter, Eckhard (2019-09-18)

A matrix of 27 acid‐thinned (AT) potato starch (PS) samples is prepared in a laboratory scale in slurry by gradation of the process parameters temperature (30, 40, and 50 °C), acid concentration (0.3, 0.6, and 0.9 m HCl) and time (4, 10, and 20 h), and is investigated in terms of functional properties (range of molar mass [Mw] between 17.7 × 106 and 1.95 × 104 g mol−1). The solubility (S) incre...