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Utilizing chemical and physicochemical techniques, the mucilage part of okra was extracted with the use of ultrasound, and the polysaccharide extract’s structural and thermal characteristics were assessed. Analysis of the extraction yield revealed that there was no discernible impact of time and that the yield increased with a decreasing okra to distilled water ratio (mean 8%). Differential scanning calorimetry was employed to determine the phase change enthalpy by examining the glass transition temperature and enthalpy. The glass transition temperatures of the samples were found to be about 50 °C and the melting temperatures were in the range of 166–170 °C for varied solid/solvent ratios (1:10, 1:25, 1:30, and 1:50) and extraction durations of 5 and 30 min. Using thermogravimetry (TG) and differential thermogravimetry (DTG) techniques, it was discovered that the okra polysaccharides were thermally stable with considerable weight loss above 240 °C. For the purpose of illuminating the bonds of the polysaccharides, FTIR analysis was used to characterize the polysaccharides obtained by the varying extraction times and rates of solid/solvent. This analysis provides detailed information about the composition of the extracts. It was found that the molecular structure of the mucilage from okra was unaffected by the varying ratios and times. The study’s findings indicated that the use of ultrasound could be a promising approach for extracting polysaccharides that possess strong thermal stability, making them suitable for use in various industrial applications. The study noted that variations in ultrasound application time and solid/solvent ratios did not appear to impact the thermal stability of the extracted polysaccharides. The important parameters for the extraction conditions such as the time and low amount of sample used are preferred for applications. The findings obtained indicate that ultrasonic extraction application at a 1/50 solid/solvent ratio for 5 min is statistically significant in terms of thermal properties and yield. These findings could have important implications for the energy costs associated with the industrial use of ultrasound extraction.

In this study, Izmir gevrek -highly consumed at the breakfasts- was enriched with dairy proteins by using dairy products (Izmir tulum cheese, milk powder and whey powder)at different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160°C) in a convection oven. The drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature. The Page model gave a better fit to experimental drying data and had the highest adjusted R-square with the lowest reduced chi-square and root mean square error values as compared to other models. The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.

Bu çalışmada, kahvaltılarda sıkça tüketilen İzmir gevreği, farklı oranlarda süt ürünleri (İzmir tulumu, süt tozu ve peynir altı suyu tozu) kullanılarak proteince zenginleştirilmiş ve 5 mm kalınlığa sahip disk şeklinde dilimlenen gevreklere 140, 150 ve 160°C’de konveksiyonlu fırında kurutma işlemi uygulanmıştır. Çerezlerin kuruma davranışları literatürde sıkça kullanılan 6 farklı ince tabaka kuruma modeli ile incelenmiştir. Denenen modeller arasında Page modelinde en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası değerleri elde edilmiştir. Çerezlerin etkin difüzyon katsayıları hesaplanmış olup, Arrhenius eşitliği ile aktivasyon enerjileri belirlenmiştir.

Bu çalışmada, kahvaltılarda sıkça tüketilen İzmir gevreği, farklı oranlarda süt ürünleri (İzmir tulumu, süt tozu ve peynir altı suyu tozu) kullanılarak proteince zenginleştirilmiş ve 5 mm kalınlığa sahip disk şeklinde dilimlenen gevreklere 140, 150 ve 160°C’de konveksiyonlu fırında kurutma işlemi uygulanmıştır. Çerezlerin kuruma davranışları literatürde sıkça kullanılan 6 farklı ince tabaka kuruma modeli ile incelenmiştir. Denenen modeller arasında Page modelinde en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası değerleri elde edilmiştir. Çerezlerin etkin difüzyon katsayıları hesaplanmış olup, Arrhenius eşitliği ile aktivasyon enerjileri belirlenmiştir.

Bu çalışmada, kahvaltılarda sıkça tüketilen İzmir gevreği, farklı oranlarda süt ürünleri (İzmir tulumu, süt tozu ve peynir altı suyu tozu) kullanılarak proteince zenginleştirilmiş ve 5 mm kalınlığa sahip disk şeklinde dilimlenen gevreklere 140, 150 ve 160°C’de konveksiyonlu fırında kurutma işlemi uygulanmıştır. Çerezlerin kuruma davranışları literatürde sıkça kullanılan 6 farklı ince tabaka kuruma modeli ile incelenmiştir. Denenen modeller arasında Page modelinde en yüksek düzeltilmiş belirleme katsayısı ile en düşük indirgenmiş ki-kare ve en düşük kök ortalama kare hatası değerleri elde edilmiştir. Çerezlerin etkin difüzyon katsayıları hesaplanmış olup, Arrhenius eşitliği ile aktivasyon enerjileri belirlenmiştir.

In this study, Izmir gevrek -highly consumed at the breakfasts- was enriched with dairy proteins by using dairy products (Izmir tulum cheese, milk powder and whey powder)at different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160°C) in a convection oven. The drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature. The Page model gave a better fit to experimental drying data and had the highest adjusted R-square with the lowest reduced chi-square and root mean square error values as compared to other models. The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.

Abstract In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour at weight ratios of 0:100, 4:96, 8:92, and 12:88 to formulate composite flour. Quality characteristics, such as cooking properties, color, and textural properties together with antioxidant activities, total phenolic contents, sensory properties, and microstructures of the products were determined. In addition, the lycopene and β-carotene contents in noodles enriched with tomato powder were determined. The increase in the ratio of vegetable powder caused a decrease in the cooking time and water absorption capacity. The noodle products exhibited low cooking loss (less than 4%) and cooking time (less than 6 min). The L*, a*, and b*values of noodles varied from 53.76–78.30, 2.29–15.23, and 14.52–28.85, respectively. The β-carotene and lycopene contents increased with the increase of the tomato powder ratio. The antioxidant activity and the total phenolic content increased as the ratio of the vegetable powder used in all enriched noodle products increased. The noodles enriched with green bean and tomato powder gave the highest score of 7.40 in terms of the overall acceptance.

The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created as a result of the production of fig molasses, is not currently used in food industry, and may cause environmental problems. The feed humidity was changed to 14–17–20%, the die temperature was 140–160–180 °C and the ratio of FMP was 0–7–14% at a fixed screw speed of 325 rpm. The study showed that adding FMP to extruded products had a significant effect on colour properties, water solubility and water absorption index properties. İncreasing the FMP ratio had a significant reducing effect on dough properties of non-extruded mixtures such as peak viscosity (PV), final viscosity (FV) and setback viscosity (SB). The optimum conditions for the production of snacks were found to be 7% FMP, 155.44 °C die temperature and 14.69% humidity. It was determined that the estimated values of water absorption index (WAI) and water solubility index (WSI) for the products manufactured under ideal extrusion conditions were close to the obtained values, and that there was no significant difference between the estimated values of the other response variables and their actual values.

W ater-in-oil w/o primary food emulsions are often used for encapsulation of bioactive food ingredients or preparing multiple emulsions, however there is a lack of study about evaluation of stability of these emulsions by adding food materials in the dispersed phase. In this study, water-in-olive oil emulsions were prepared with using different dispersed phases; maltodextrin MD , whey protein isolate WPI and maltodextrin+whey protein isolate MD+WPI mixture 1:1 w/w solutions were used at different rates to determine the effects of dissolved material on physical, chemical, rheological and thermal properties of the emulsions. The kinetic stability of emulsions were significantly improved with increasing rates of soluble materials p

ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. Water gain % and solid loss % of pretreated samples were calculated and color values, β-carotene content and rehydration ratios of dried samples were determined. Drying behavior of the pretreated samples was evaluated and the drying data were fitted to thin layer drying models. Constant drying rate period was not observed for the carrot slices; however two definite falling-rate periods having different slopes were obtained. Drying time was significantly reduced (up to 20%) depending on the type of pretreatment. The redness value, total color difference and Chroma values of pretreated and control samples were in the same group (p>0.05). β-carotene content of ultrasonic bath pretreated samples were significantly higher than the samples pretreated with ultrasonic probe and the sample dried without any pretreatment as well (p