Search

This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G′), and viscous modulus (G″) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.

Bu çalışmada, pirinç unu ve karabuğday unu ile hazırlanan glutensiz kek hamurlarına diyet lifi kaynağı olarak portakal lifi (PL) ilavesinin hamurun reolojik özellikleri üzerine olan etkileri Yüksek Genlikli Salınımda Kayma (LAOS) yöntemi kullanılarak incelenmiştir. Çalışma kapsamında glutensiz kek örneklerinin bazı kalite özellikleri de (dokusal özellikleri, özgül hacim) belirlenmiştir. Glutensiz kek formülasyonuna diyet lifi kaynağı olarak portakal lifi farklı oranlarda (%0, %4, %8, %12, %16) karabuğday unu yerine ilave edilmiştir. Sonuçlar, glutensiz hamurlara diyet lifi ilave edilmesiyle örneklerin elastik (G') ve viskoz (G") modülüs değerlerinde artış olduğunu göstermiştir. Düşük gerinim değerlerinde örneklerin doğrusal viskoelastik özellik gösterdiği; ancak, uygulanan gerinim genliğinin artmasıyla birlikte reolojik özelliklerin doğrusal olmayan bölgeye giriş yaptığı belirlenmiştir. Glutensiz kek hamurlarının içerdiği diyet lifi oranının artmasıyla keklerin özgül hacim değerleri artmış (P, In this study, the effect of orange fiber (dietary fiber source) addition on gluten free batters from rice flour and buckwheat flour rheological properties was investigated by using LAOS method. The effect of different amount dietary fiber on some quality parameters (textural properties, specific volume) of gluten free cakes were also investigated. Gluten-free cake batters were formulated by replacing buckwheat flour with orange fiber at different levels (0%, 4%, 8%, 12% and 16%). Results showed an increase in storage (G') and loss (G") moduli values with the addition of dietary fiber in the gluten free batter. All gluten-free cake batter samples showed linear viscoelastic properties at small strain amplitudes but rheological properties enters the non-linear region by increasing strain amplitude. Increaing the dietary fiber amount caused to increase in specific volume (P

The aim of this study is to investigate the effect of dietary fiber enrichment on non-linear viscoelastic behavior of gluten-free cake batters by using Large Amplitude Oscillatory Shear (LAOS) analysis. Textural properties and specific volume of gluten-free cakes were also determined to investigate the possible correlations with LAOS parameters. Gluten-free cake batters were formulated by replacing buckwheat flour with two different dietary fiber sources, namely orange fiber (OF) and orange pomace powder (OPP) at five different levels (0%, 4%, %8, %12 and 16%). All gluten-free cake batter samples exhibited linear viscoelastic properties at small strain amplitudes but Theological properties enters the non-linear region by increasing strain amplitude. the Lissajous-Bowditch curves revealed that stored energy increased by increasing dietary fiber amount and gluten-free cake batters became more elastic in the non-linear region. the normalized elastic Chebyshev coeffients (e(3)/e(1)) indicated the strain hardening behavior of cake batters at small strain amplitudes shifted to strain softening in the non-linear region. the e(3)/e(1) and v(3)/v(1) ratios as a function of strain amplitude indicated that non-linearity is more pronounced in the elastic component compared to the viscous component. the S and T values calculated at 50% strain amplitude showed strong correlation with water retention capacity, hardness and specific volume of gluten-free cakes enriched with OF whereas softer correlations were obtained for the OPP-containing ones due to elastic instability of the batters. Principal component (PCA) and hierarchical cluster analysis (HCA) were performed to provide basic graphical comparison of the differences/similarities between non-linear Theological properties of gluten-free cake batters by considering LAOS parameters. the viscoelastic properties of the cake batters containing 16% OPP were found to be suitable for high gas retention capacity since the highest cake specific volume was obtained., Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [215O227]; Ege University Scientific Project CommissionEge University [2016 BIL 009], This work was supported by the Scientific and Technological Research Council of Turkey [Grant No. 215O227]; the Ege University Scientific Project Commission [Grant No. 2016 BIL 009].

This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour. Also elastic modulus (G′) and viscous modulus (G″) of the batters increased with quinoa flour substitution in the frequency range of 0.01–10 Hz. In addition to this, according to the temperature sweep test results, quinoa flour addition increased the mechanical strength of the batters. Physical, chemical properties and quality parameters of the cakes were significantly improved by quinoa flour substitution. In general, volume of the cakes increased but hardness values of the cake crumbs decreased with the increase in quinoa flour substitution. The cake, produced with 50% quinoa flour, had the highest scores for both taste and overall acceptability.

Predicting loaf volume development of gluten free baked products to have similar properties to wheat products remains a challenge and there is no good marker for loaf volume. Large Amplitude Oscillatory Shear (LAOS) flow experiments and baking tests were conducted on rice, buckwheat, quinoa, and soy flour doughs to understand if there is any correlation between the non-linear rheological properties and loaf volume. The challenging water absorption capacities were determined by matching the η* vs. frequency data of the gluten free flours with that of the soft wheat flour dough with moisture content at 500 BU. 110%, 90%, 85%, and 160% water levels were found as optimal for rice, buckwheat, quinoa, and soy flour, respectively. The comparison of elastic Lissajous-Bowditch curves showed that the stronger non-linearities were seen at low frequencies and the wider the loop, the weaker the structure and the more structural breakdown with an order of soft wheat, soy, buckwheat, quinoa and rice flour doughs. Secondary loops have been observed in viscous Lissajous-Bowditch curves which are related to the strong non-linearities in elastic stress. The distributions of elastic and viscous LAOS parameters showed that soy dough has the closest rheological performance to wheat dough among other dough samples, which has the highest protein content. G L ′ and G M ′ values at 10 rad/s and 200% strain showed the best correlation among all LAOS parameters with the loaf volume. The strain stiffening/softening property e3/e1 complemented the mechanistic explanations which were offered using G L ′ and G M ′ values.

In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, total antioxidant activity and phenolic content, microbial load, sensory properties, and microstructure of strawberries were evaluated. Moisture loss of strawberries significantly reduced with coating compared to the control sample; however, the reduction in moisture was similar for dip-coating and electrospraying methods. The brightness of strawberries decreased with storage, while redness, yellowness, and Chroma values were increased significantly (p < .05). The firmness of control and dip-coated strawberries decreased significantly, but the firmness of electrospray-coated samples was comparably higher than control and dip-coated samples. Sensory properties were not affected from the coating formulation, and samples were found as acceptable at the end of storage. Homogeneous coating of the surface was provided with electrospray coating method. Moreover, the electrospray coating has a potential in edible coating applications for fresh fruits and help to extend their shelf life. Practical Applications Electrospray coating is a novel coating method of producing fine droplets down to submicron sizes from a conductive or semiconductive feeding solution. This method allows obtaining homogeneous surface coatings with small amount of coating material applications. Thus, excessive coating material consumption and drip loss from the coated target is prevented. Besides regarding electrical potential application during electrospraying, the sprayed material adheres well on the surface to be coated, even if the nonconductive or uneven surface structure is present. Hydrophobic coating material application such as oil-in-water based emulsions via electrospraying helps to reduce moisture transfer, and fresh-cut or minimally processed fruit and vegetable quality is improved during storage. Therefore, w/o emulsion-based coatings were applied with electrospraying method in order to evaluate coating efficiency by means of quality properties of minimally processed strawberries. WOS:000480235800028 2-s2.0-85065160355

Bu çalışmada, acı biber salçasının atığı olan posadan karotenoid eldesi için yeşil ekstraksiyon tasarımı kullanılarak düşük enerji ile yüksek verimli ekstraksiyon gerçekleştirilmesi amaçlanmıştır. Biber salçasının üretiminde Jalapeno (Capsicum annuum L.) cinsi biber kullanılmıştır. Posa çekirdekleri ayrılmış bir şekilde kurutulup öğütülerek toz haline getirilmiştir. Katı:çözgen oranının 0.4 (g/mL) olarak belirlendiği ekstraksiyon işleminde, çözücü olarak rafine zeytinyağı kullanılmış ve 80W ultrason gücünde ultrason destekli ekstraksiyon yöntemi uygulanmıştır. Farklı sıcaklıklarda (30, 40, 50 ve 60°C) ve işlem sürelerinde (5, 10, 15 ve 20 dk.) gerçekleştirilen ekstraksiyon işlemlerinden elde edilen eksraktlarda ?-karoten, kapsaisin, antioksidan aktivite ve toplam fenolik madde miktarı analizleri gerçekleştirilmiştir. Sıcaklığın ve işlem süresinin ekstraksiyon üzerine etkisi incelendiğinde, en yüksek ?-karoten miktarına 50 ve 60°C’de 10 dk.’da, kapsaisin miktarına 40°C’de 15 dk.’da toplam fenolik madde miktarına 50°C’de 20 dk.’da, antioksidan aktiveye ise 60°C’de 20 dk.’da uygulanan ekstraksiyon işlemleriyle ulaşılmıştır. Yapılan bu çalışma, gıda atığı olan posanın biyolojik olarak değerli ürüne çevrilmesi, literatürdeki diğer geleneksel ekstraksiyon çalışmalarına göre düşük enerji ile kısa sürede yüksek kalitede ekstrakt sağlanması, az miktarda çözücünün kullanılması ve kullanılan çözücün toksik madde içermemesi açısından yeşil teknolojinin tanımlanan prensiplerini yansıtmaktadır., In this study, it is aimed to perform high efficiency extraction with low energy by using green extraction design for carotenoid extraction from waste of hot pepper paste. Jalapeno (Capsicum annuum L.) pepper was used in the production of pepper paste. the pulp was separated from seeds, then dried and ground into powder. Solid:solvent ratio was 0.4 (g/mL), and olive oil was used as solvent. Ultrasound assisted extraction was applied with an ultrasonic power of 80 W. Ultrasonic extractions were carried out at 4 different temperatures( 30, 40, 50 and 60ºC) and 4 different processing times (5, 10, 15 and 20 min). the ?-carotene, capsaicin and total phenolic contents of extracts as besides their antioxidant activity were determined. in terms of the effect of temperature and duration on extraction, maximum levels were achieved by extracting for 20 min at 50 and 60°C for ?-carotene, 10 min at 40ºC for capsaicin, 20 min at 50°C for total phenolic substance and 20 min at 60°C for antioxidant activity. This study reflected the principles defined in green technology in terms of conversion of food waste into biologically valuable product, ensuring high quality extract with low energy in a short time according to conventional extraction studies in the literature, use of solvent in small quantity and solvent used toxic substance.

The aim of this study was to investigate the effects of different levels of quinoa flour addition and feed moisture content on selected quality characteristics of instant noodles. Quinoa flour was blended with wheat flour at weight ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 to prepare composite flours. Moreover, 25% potato starch was added to all blends to produce instant noodles. The thermal and pasting properties of flours, potato starch, and their blends were analyzed. Results indicated that the peak, breakdown, setback, and final viscosities were significantly lower and the pasting temperature was significantly higher in quinoa flour than in wheat flour. The water absorption values of the noodles were positively correlated with the quinoa content in the noodles, and the cooking loss was not affected by the quinoa ratio in the mixture. An increase in the ratio of quinoa flour increased the water absorption, hardness, and redness (a*) values and decreased the cohesiveness and luminosity (L*) values of instant noodles. The peak viscosity of the blends was negatively correlated with cohesiveness and springiness and positively correlated with water absorption and adhesiveness of the noodles. The total enthalpy of the blends showed moderate correlations with cooking quality and high correlations with textural properties., Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [0997.STZ.2015], The authors acknowledge The Scientific and Technological Research Council of Turkey (TUBITAK, Project No: 0997.STZ.2015) for the financial support. We are grateful to the Ege University Planning and Monitoring Coordination of Organizational Development and Directorate of Library and Documentation for their support in editing and proofreading service of this study.

A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and sensory properties were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G′ values were found to be higher than G″ values in expressing the solid like characteristics of the batter. Amount of quinoa flour addition did not present significant difference on bake loss%, specific volume and protein content (p>0.05); however, 25% quinoa flour bread displayed better results with its higher sensory scores and softer texture. Quinoa and buckwheat flour mixture therefore will be a good alternative for conventional gluten-free bread formulations.

In this study, apple slices were coated with electrospraying and dipping method for comparison of the coating efficiency, material uptake, color changes, and microstructure of coated surfaces. In electrospraying of 70% oil emulsion, a lower voltage was required for stable cone-jet geometry compared to the 80% oil emulsion which had the highest electrical conductivity and lowest viscosity. The material uptake of dip–coated samples was similar; however, the material uptake of electrospray coated samples was found between 0.051 and 0.122 mg emulsion/g apple. Electrospray coated apple slices had lower weight loss compared to the control and dip-coated samples, although the applied coating material was significantly lower. The total color change of electrospray coated samples was similar to the control; however the change in dip-coated samples was significant. The coating was uniform on the surface of electrospray coated sample, but a couple of pinholes and irregularities were visible in the microstructural image of dip-coated sample. Practical applications: Fruits and vegetables are good sources of vitamins, minerals, and dietary fiber, and their regular consumption is recommended for a healthy life. The fresh-cut fruits are easy to access and practical to meeting the daily need for the nutrients. However, the shelf-life of these foods is limited due to perishable characters of the fruits and short shelf-life. Edible coatings and films can be applied for extending the shelf-life and maintaining the sensory characteristics of the fruits. The electrospraying method is an emerging technology in the edible coating production with its less coating material use compared to the conventional alternatives and electrospraying helps to improve the shelf-life stability of fresh-cut fruits. © 2017 Wiley Periodicals, Inc.

Crude gliadin and glutenin fractions were studied using Large Amplitude Oscillatory measurements. LAOS measurements were carried out at three different frequencies (20, 10, 1 rad/sec) between the strain values of 0.01–200%. The beginning of non-linearity for glutenin occurred at ∼2.5%, while an initial region of strain hardening was observed for gliadin (2.5–10%) at 1 rad/sec frequency and up to 15% at the higher frequencies applied. Lissajous curves showed in the elastic analysis of both fractions glutenin was more elastically dominated since Lissajous curves were narrower, while for gliadin the ellipses were much broader suggesting more fluid-like behavior and each ellipse depended on the magnitude of frequency. Decreasing frequency increased the viscous behavior of both glutenin and gliadin in the non-linear region, but the change in gliadin was much more pronounced. Gliadin molecules only display intramolecular disulfide bonds creating a great deal of mobility whereas for glutenin molecules, which contain both intermolecular and intramolecular disulfide bonds, the strong network structure formed by this molecular arrangement results in very pronounced strain stiffening.

Electrospraying is a novel technique for the application of coating to foods. In this study, thin lipid-based coatings were prepared by electrospraying on model surface and evaluated for their moisture barrier functionality. Sunflower oil and chocolate based coating materials were electrosprayed at elevated temperature (60 °C) using a multiple nozzle system. Sunflower oil coated the sides and top surface of the target surfaces, while chocolate based material deposited primarily on the top surface. In chocolate based coatings, larger droplet size and related lower charge to mass ratio explained the limited “wrap-around effect”. Sunflower oil based coating penetrated into the target surfaces, which could be reduced by the addition of stearic acid (up to 0.15 g/g). However, this addition resulted in crystallization and crack formation during storage, and ultimately reduced barrier functionality. Conversely, chocolate-based material produced thicker coatings (up to 0.3 mm), which were more stable during storage and exhibited enhanced barrier properties. Industrial relevance: Electrospraying is an efficient coating technique which can reduce the processing costs for industrial processes. This technique has been successfully applied to increase the shelf life of a minimally processed food. The results found in this study can be used at industry to obtain food products with desiredsensory attributes along with prolonged shelf life.

WOS: 000345916400067, PubMed ID: 25477688, Tomato paste processing wastes, an important by-product of the paste industry, is rich in potentially health-promoting compounds such as lycopene. In this study, extraction yield of lycopene from tomato paste processing wastes by application of ultrasound assisted extraction (UAE) was compared with conventional organic solvent extraction (COSE) method. BHT (butylated hydroxytoluene) 0.05 % (w/v) added hexane:acetone:ethanol (2:1:1) mixture was used as solvent. Three different solvent solid ratios; 50:1, 35:1 and 20:1, (v/w) were used in both COSE and UAE. COSE experiments were performed at 20 A degrees C, 40 A degrees C and 60 A degrees C for 10, 20, 30 and 40 min. 50, 65 and 90 W of ultrasonic power were applied in UAE for 1, 2, 5, 10, 15, 20 and 30 min. Lycopene contents of the samples were determined by spectrophotometric method. The effects of different factors, including the temperature, solvent solid ratio and ultrasonic power on lycopene yield were investigated. It was determined that the most efficient application for COSE was extracting samples by 50:1 solvent solid ratio at 60 A degrees C for 40 min run, for UAE, 35:1 (v/w) solvent solid ratio, 90 W ultrasonic power for 30 min run. It was showed that UAE of lycopene requires less time, lower temperature and lower solvent than COSE., Ege University Scientific Research Project Commission (BAP)Ege University [2009-MUH-082], This research was financially supported by Ege University Scientific Research Project Commission (BAP) with Project no: 2009-MUH-082.

The aim of this study was to evaluate the effects ofusing different amounts of chickpea flour on quality characteristics of rice-basedgluten free bread. Rice-based gluten free breads were produced by straightdough fermentation procedure. Chickpea flour (10.59% moisture, 19.11% protein,2.84% ash) and brown rice flour (15.79% moisture, 4.94% protein, 1.44% ash)were used because of their high contents of dietary fiber, minerals andespecially protein. The quality characteristics of gluten free breads weredetermined by performing % baking loss, specific volume, protein, ash, color,texture profile analysis and SEM. As a result of the analyses, increasing the amountof chickpea flour in gluten-free bread formulations decreased the specificvolume and baking loss while increasing ash, protein and CIE L*, a*, b* valuesof gluten-free bread samples (p, Çalışma kapsamında farklıoranlarda nohut unu kullanımının üretilen pirinç bazlı glütensiz ekmeklerinkalitesi üzerine etkisi incelenmiştir. Pirinç bazlı glütensiz ekmekler direkhamur fermantasyon metoduyla elde edilmiştir. Nohut unu (%10.59 nem, %19.11 protein,%2.84 kül) ve esmer pirinç unu (%15.79 nem, %4.94 protein, %1.44 kül); diyetlifi, protein ve mineralce zengin olması nedeniyle kullanılmıştır. Glütensizekmek örneklerinin kalite karakteristiği % pişme kaybı, özgül hacim, protein,kül, renk, doku profil ve SEM analizi metotlarıyla değerlendirilmiştir. Yapılananalizler sonucunda, glütensiz ekmek formülasyonlarında nohut unu miktarındakiartış, ekmek özgül hacim ve pişme kaybını azaltırken kül, protein ve CIE L*, a*,b* değerlerini arttırdığı bulunmuştur (p

WOS: 000382349300022, Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network. (C) 2016 Elsevier Ltd. All rights reserved., USDA Hatch funds; William R. Scholle Foundation; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK), This research was partly funded by USDA Hatch funds, the William R. Scholle Foundation, a Fellowship to Gamze Yazar from The Scientific and Technological Research Council of Turkey (TUBITAK). The authors gratefully acknowledge all of these funding sources which made this research possible.

In recent years, there has been a growing interest in sourdough bread, which is a traditional product with its lasting production since ancient times. Studies related to the characterizations of sourdough lactic acid bacteria, their contribution to consumer health, dough structure, bread texture and shelf-life have been carried out. In this review, one of the key lactic acid bacteria of sourdough, Lactobacillus sanfranciscensis, is discussed from several aspects. The importance of San Francisco bread for consumer health is also emphasized. In addition to the contribution of L. sanfranciscensis to the textural properties and shelf-life of sourdough bread; the health benefits, flavour and antimicrobial substances, rheological characteristics of sourdough fermented by L. sanfranciscensis are reviewed. The functional aspects of sourdough fermented by L. sanfranciscensis are also demonstrated such as offering alternative bakery products for coeliac patients, diabetics or consumers having allergy to the bakery products fermented with baker’s yeast (Saccharomyces cerevisiae) that are known as anti-S. cerevisiae antibodies.

Thermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1.44 and 93.17% (wet basis) were measured at temperatures ranging from−30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature. PRACTICAL APPLICATIONS Thermal properties of food products are key factors in the design of thermal processes such as cooling or heating for food preservation. Analysis, design and simulation of food freezing and storage process demands reliable and easily accessible thermal property data across a wide range of temperatures, particularly below freezing. Thermal conductivity is an important property for freezing and thawing applications. An accurate knowledge of thermal conductivity as a function of composition and temperature is important to determine process parameters involved in heat transfer. Then, the total amount of heat to be added or removed from a product in a specific process can be determined as well as the rate at which heat can be added or removed. The model developed in this study can be used to model heat transfer calculations in freezing, thawing and storage of meats.

The thermal diffusivity of pizza and puff pastry doughs was measured in the temperature range from -35 to +15C by using time-temperature history method. Experimental data of thermal diffusivity were mathematically interpreted as a function of temperature by regression analysis in the frozen and unfrozen states. The thermal diffusivity of the frozen pizza and puff pastry doughs was greater than the unfrozen samples and decreased with temperature in the frozen state. Experimental values were compared to the prediction model and with previously documented values. A close agreement was found between the thermal diffusivity values determined experimentally and the values available in published literature.

In this study thermal conductivity of tarhana, a traditional Turkish fermented food product, was measured over the temperature range -25 degrees C and +50 degrees C using the needle probe method. Empirical equations for thermal conductivity calculations were obtained by application of statistical analysis to the results. Thermal conductivity of the samples was found to increase with temperature in the unfrozen state; in the frozen state it decreased with temperature. The probe method of conductivity measurement was found to give accurate and consistent results. (c) 2006 Elsevier Ltd. All rights reserved.

Ohmic heating is an alternative heating method for Maras-type ice cream mix, which is a traditional ice cream in Turkey. Fast and uniform heating is necessary for the pre-heating of ice cream mixes. Maras-type ice cream, produced in continuous system, was investigated in this study. The results obtained were compared with those of standard ice cream. The ice cream mix used for this study was supplied before the pasteurization step. A voltage gradient of 10–60 V/cm was used to heat the ice cream mixes ohmically from 4°C to 80°C. Temperature dependent electrical conductivity relations were obtained for different ohmic heating rates. Electrical conductivity of the standard type ice cream mix was lower than that of the Maras type ice cream mix. Fat content and temperature had an effect on the electrical conductivity values. The rheological properties of the ice cream mixes were also measured at 4, 25, 40, 60, 70, and 80°C by a Brookfield viscometer. Experimental data were evaluated according to power the law ...

In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by Fourier transform spectroscopy attenuated-total reflectance (FTIR-ATR) spectroscopy. Pretreated hazelnut skin powders were extracted in distilled water. Mixture was sonicated by ultrasonic processor probe for 15, 30, 45, 60, 90, and 120 min. The results of UAE showed that maximum ethanol insoluble extracts in 60 min and the highest dry matter content could be obtained in 120 min extraction. Although total carbohydrate content of ethanol insoluble dry extract decreased with time, total carbohydrate in ethanol soluble fraction increased. Polysaccharides extracted from hazelnut skin were assumed to be pectic polysaccharide according to the literature survey of FTIR analysis result. Application time of UAE has an important effect on extraction of polysaccharide from hazelnut skin. This affect could be summarized by enhancing extraction yield up to critical level. Decrease of the yield in ethanol insoluble part could be explained by polymer decomposition. Most suitable model was hyperbolic model by having the lowest root mean square error and the highest R2 values.

WOS: 000310368900020, In the present study carob molasses (pekmez) was spray dried to obtain a powder with desired improved handling properties. Maltodextrin with dextrose equivalent (DE) values of 8.6, 15.3 and 18.6 was used as a drying agent. Different molasses to maltodextrin ratios (25:75, 50:50), and dryer air inlet temperatures (160 degrees C, 210 degrees C) were additional parameters. The spray dried powders were analyzed for glass transition temperature, moisture content, water activity, wetting behavior, particle size, color, total phenolic content and antioxidant activity. The expected increasing effect of decreasing DE value on the glass transition temperature was obscured by different moisture contents. The glass transition temperature was mainly lowered by increasing the pekmez to maltodextrin ratio but also by increasing the air inlet temperature resulting in increasing moisture content. Wetting behavior was strongly influenced by the DE value. Total phenolic content was reduced in general by about 10 % and antioxidant activity changed by about 20 % independent from the investigated parameters. It can be concluded that spray drying of pekmez with addition of maltodextrin is a suitable method to improve and adjust handling properties of pekmez without loss of its nutritional value.

Thermal conductivities of three different edible oils, namely sunflower oil, corn oil and olive oil, were measured at temperatures 25, 40, 60, and 80 degrees C. The measurements were carried out using a hot wire probe method. The calibration of the probe was performed using 0.3% agar gel with water and glycerin. In general, thermal conductivities of oils used in this study are found to be decreasing with temperature. The values of thermal conductivity measured are quite near to each other, the highest and the lowest being respectively 0.168 W/m K for sunflower oil at 25 degrees C and 0.152 W/m K for corn oil at 80 degrees C.

In this article, apparent specific heat capacities of meat and meat products, minced beef, hamburger patties, soudjouk, minced turkey meat, turkey sausage, and turkey soudjouk, were measured at temperatures ranging from −60°C to +40°C, using a differential scanning calorimeter. Experimental data were compared with values calculated from different predictive models given in the literature. Measured apparent specific heat capacities were also mathematically interpreted as a function of temperature, moisture and fat content by application of nonlinear regression analysis for frozen and unfrozen samples. The developed models were found to be in good agreement with the experimental data.

Thermal conductivity of eleven kinds of cheese, four kinds of yogurt and a butter sample has been measured at about 15 degrees C and 30 degrees C. A modified hot wire method was used for thermal conductivity measurements. The effect of the water, fat and protein content on the thermal conductivity has been investigated, the measured thermal conductivity values were linearly dependent on water content, and inversely dependent on fat and protein contents of the various dairy products. A slight increase in the thermal conductivity with temperature has been noticed for four cheese samples studied over a wider range of temperature, between 4 degrees C and 44 degrees C. (C) 1999 Elsevier Science Ltd. All rights reserved.

WOS: 000391581800030, PubMed ID: 27925030, 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% N-2, 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., Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110-O-030]; Ege University Scientific Research Project Commission (BAP)Ege University [11-MUH-027], This research was funded by The Scientific and Technological Research Council of Turkey (TUBITAK) with project no: 110-O-030 and Ege University Scientific Research Project Commission (BAP) with project no: 11-MUH-027.