Mühendislik Fakültesi,Gıda Mühendisliği Bölümü, Makale Koleksiyonu

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https://hdl.handle.net/11492/861

Listeleniyor 1 - 20 / 113

Sensory properties, textural analysis, and some physical analysis of enriched extruded products produced from different grain products
(Dordrecht, 2025) Hayriye Genç; Nizam Mustafa Nizamlıoğlu
A functional product has been produced from a mixture of whole wheat flour and corn semolina, which can be consumed as a healthy snack compared to oily and additive-laden chip products. Extruded products were obtained at various output die temperatures (130, 150, and 170 °C) in a twin-screw extruder from mixtures prepared with different raw material humidity (12, 14, and 16%) from the mixtures of whole wheat flour, corn semolina, and D-glucose. The water binding capacity increased with increasing raw material humidity and output die temperature. Expansion index value was founded corn semolina had the highest value (3.11 ± 0.22), whereas whole wheat flour with D-glucose added had the lowest value (2.10 ± 0.34). Through sensory investigation, the most popular product groupings were determined to be whole wheat flour and corn semolina-extruded products. It is expected that this study will be able to produce extruded products from whole wheat flour and corn semolina and will set an example for the development of new functional products.
Green synthesis of iron oxide nanoparticles from extracts of Daucus carota subsp. sativus whole vegetable, peel, pomace, and juice and their application as antibacterial agents and Fenton-like catalysts
(Wiley, 2025) Kirtiş, Evrim Burcu Uncu; Koçak, Deniz Yiğit; Eldervis, Ukba; Tuna, Süheyla; Bayraç, Ceren
The green synthesis of iron oxide nanoparticles (Fe-NPs) with catalytic and antimicrobial activities from the extracts of different parts of Daucus carota subsp. sativus var. atrorubens Alef. was demonstrated in this study. The extracts of whole vegetable, peel, pomace, and juice acted as a reducing agent for the bio-reduction of Fe3+ into Fe-NPs. The synthesis of Fe-NPs was indicated by surface plasmon peaks within the range of 200-300 nm, as well as characteristic iron oxide bond formation in the region of 400-850 cm-1 using an ultraviolet-visible spectrophotometer and FT-IR spectrophotometer, respectively. The green synthesised Fe-NPs from the whole vegetable and its byproduct extracts had uniform quasi-spherical structures, with average particle sizes of 87.13, 80.95, 103.14, and 86.26 nm from whole vegetable extract, peel extract, pomace extract, and juice, respectively. All synthesised particles exhibited excellent Fenton-like catalytic activities on the discoloration of methylene blue best fitting the pseudo-first order kinetic model for Fe-NPs from whole vegetable extract, pomace extract, and juice and the pseudo-second order kinetic model for Fe-NPs from peel extract. In addition to catalytic activity, Fe-NPs showed antibacterial activity against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. The antibacterial effects of Fe-NPs alone and their synergistic effects with antibiotics have been observed in both Gram-positive and Gram-negative bacteria.
Eco-friendly microwave-assisted extraction of fruit and vegetable peels demonstrates great biofunctional properties
(Wiley, 2024) Arslan, Hülya Şen
This study aimed to determine the biofunctional properties, such as antioxidant, antimicrobial, anticancer, and antidiabetic activities, of peel extracts obtained through microwave-assisted extraction (MAE) of red beet, dragon fruit, and prickly pear peels using water as a green solvent. Results indicated that the peel extracts exhibited high total phenolic content (TPC), ranging from 345.93 to 1651.17 mg GAE/L. The DPPH scavenging capacity of the extracts ranged between 7.16 and 34.65 mg/mL, while the ABTS scavenging capacity ranged between 0.93 and 15.27 mg/mL. Dragon fruit peel extract (DFE) and prickly pear peel extract (PPE) showed significant alpha-glucosidase inhibition effects, with 67.79% and 37.50% inhibitions, respectively. Moreover, significant antibacterial activities were observed against five pathogenic bacterial strains (B. cereus, E. coli, S. aureus, L. monocytogenes, and S. enterica) at various concentrations of extracts. The cytotoxic effect of the extracts on HT-29 and HeLa cancer cells was also observed. The most abundant phenolic compound in DFE was rutin (0.558 mg/g); in PPE, hesperidin was the most abundant (0.596 mg/g); and in red beet peel extract (RBE), hesperidin (0.426 mg/g) was the predominant compound. Waste utilization or waste valorization. Microwave-assisted extraction increased bioactive properties of peel extracts.image
Effect of addition of wheat bran hydrolysate on bread properties
(John Wiley and Sons Inc, 2024) Cingöz, Ali; Akpınar, Özlem; Sayaslan, Abdulvahit
Abstract: Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase® hydrolysis exhibit higher antibacterial and antioxidant activities
(Walter De Gruyter GMBH, 2024) Yaşar, Sulhattin; Şen Arslan, Hülya; Akgül, Kübra
This study aimed to generate low molecular weight peptides (LMWP) from fish collagen type I hydrolysed by increasing activity of Alcalase (R) from 0.0 to 12.0 (AU-A per 100 g) at 55 degrees C and 7.4 of pH for 3 h 40 min. The results showed that all enzyme activity levels caused 34-55 % reductions in protein recovery, 1.0-3.0 folds' increase in free alpha-amino groups and 1.7-3.2 folds' increase in carboxyl groups. Degree of hydrolysis ranged from 20 to 30 % with increasing enzyme activity. The number average molecular weight significantly reduced from 3200 g/mol in 0.0 AU-A per 100 g enzyme activity to 1151, 1398, 1175, 1040 and 1246 g/mol in 2.4, 4.8, 7.2, 9.6 and 12.0 AU-A per 100 g enzyme activities, respectively. Depending upon enzyme activity level, the produced LMWP with reactive carboxyl and amino end-groups exhibited 2.5- to 4.0-fold increases in antioxidant capacity and 1.0-3.5 log cfu/ml inhibition of four pathogen bacteria. Highest inhibition of 2.5 log cfu/ml in Escherichia coli was obtained from 2.4 AU-A per 100 g enzyme activity and 3.5 log cfu/ml in Listeria monocytogenes from 9.6 and 12.0 AU-A per 100 g enzyme activity levels. Infrared spectroscopy clearly identified reactive end-groups and showed remarkably differences in molar absorptivity of various molecular regions between non-enzyme and enzyme treated collagen type I molecule. A 9.6 and 12.0 AU-A per 100 g enzyme activity levels were found optimally effective to generate LMWP. In conclusion, LMWP exhibited high antioxidant and antibacterial activity due to increased functional reactive end-groups, and these bio-active peptides may have greater potentialities in various food and pharmaceutical applications.
Tahıl ve pseudotahıllar’da diyet lifi ve sağlık üzerine etkileri
(2023) Akpınar, Özlem; Sayaslan, Abdulvahit; Cıngoz, Alı
Diyet lifi, tahıl, meyve ve sebzelerde daha çok bulunan önemli bir gıda bileşenidir. Diyet liflerinde farklı sınıflandırmalar kullanılsa da en sık kullanılanı çözünürlüklerine göre sınıflandırma biçimidir. Diyet lifleri meyve ve sebzeler de bulunmakla birlikte özellikle tahıl (buğday, arpa, yulaf, pirinç, çavdar vb) ve pseudotahıllarda (chia, kinoa, karabuğday, amarant vb) da bol miktarda bulunmaktadır. Günümüzde artan sağlık problemleri ve tüketicilerin fonksiyonel ürünlere yönelmesi diyet lifine olan ilgiyi her geçen gün arttırmaktadır. Yapılan epidomiyolojik çalışmalar tahıl ve pseudotahıllarda bulunan çözünür ve çözünmez diyet liflerinin kroner kalp hastalıkları, tip 2 diyabet, obezite, çeşitli kanser türlerine yakalanma risklerini düşürdüğünü göstermektedir. Bu çalışmada tahıl ve pseudotahıllarda bulunan diyet lifleri ve bunların sağlık üzerine etkileri irdelenmiştir.
Ultrason destekli elma atık özütlerinin bazı biyoaktif özellikleri
(2023) Arslan, Hülya Şen
Araştırmada elma atıklarının (yaprak, kabuk, posa) ultrason destekli su banyosunda 40 °C, %50 (333W) güç ve 2 saat sürede metanol ile alınan özütlerinin toplam fenolik madde miktarı (TFMM), antioksidan akivitesi, E. faecalis ve S. mutans inhibisyonu ve kolon kanser hücresi üzerine etkisi araştırılmıştır. Özütler içinde TFMM bakımından en yüksek değer yaprağa (104.72 mg/g) aittir. Atıkların antioksidan aktivitesi hem DPPH hem de ABTS yöntemiyle değerlendirilmiş ve her iki yöntemde de özütlerin yüksek antioksidan aktiviteye sahip olduğu bulunmuştur. Özütlerin patojenler üzerine antimikrobiyal aktivitesi olduğu bulunmuştur. Ayrıca; yaprak ve kabuk özütlerinin E. faecalis’e karşı posaya göre daha fazla inhibisyon potansiyeli olduğu görülmüştür. S. mutans üzerine en yüksek etkiyi ise yaprak özütleri göstermiştir. Çalışmada kullanılan kolon kanser (HT-29) hücresini özütlerin baskıladığı sonucuna varılmıştır. Sonuçlar, elma atıklarından ultrason ile alınan özütlerin patojen mikroorganizmalar ve kolon kanser hücresi üzerine inhibisyon aktivitesini ortaya koymuştur.
Chemical and antioxidant effects of Achillea millefolium L. and Hypericum perforatum L. extracts on sausages
(Deutscher Fachverlag Gmbh, 2023) Arslan, Hülya Şen; Yerlikaya, Sabire
In this study, the effects of spraying of Achillea millefolium L.( AM) and Hypericum perforatum L. (HP) ethanolic extracts at different levels (0%, 5%, and 10%) to chicken sausages on storage time were investigated. Moisture, thiobarbituric acid (TBA), colour and pH of the sausages were performed. It was determined that lipid oxidation was the lowest (0.33 +/- 0.04 mg malonaldehyde/kg sample) in the sample that had 5% HP on Day 10 of storage. The highest TBA level (0.63 +/- 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. The sample that had 10% HP lowest moisture content as 23.68 +/- 0.67 on day 10 of storage. It was determined that 10% HP has the highest TPC (58.93 mg GAE/g) and 5% AM had the lowest TPC (18.57 mg GAE/g). The results demonstrated that AM and HP can be used as natural preservatives in chicken sausages.
Infrared spectroscopic determination of acetamiprid pesticide
(Taylor and Francis Ltd., 2023) Yaşar, Sulhattin; Nizamlıoğlu, Nizam Mustafa; Arslan, Hülya Şen; Gücüs, Mehmet Onurhan
This study aimed to test the ability of a nondestructive and fast method of Attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy quantifying acetamiprid levels in apple and to compare with a universal chemical method. Non-pesticide applied apple were entirely homogenized with 0.00, 0.156, 0.31, 0.625, 1.25, 2.50, 5.00, 10.00, 20.00, 40.00, 80.00 and 160.00 ppm acetamiprid. Universal chemical method produced acceptable performance: accuracy of 90% and precision of 22% in acetamiprid quantification. In contrast, partial least square regression (PLSR) model 1 using raw spectra data and PLSR model 2 using its second derivate have higher accuracy of 108% and 101% and precision of 9.33% and 3.67%, respectively, and the model 2 being more powerful. Moreover, ATR-FTIR combined PLSR models produced lower root mean square error (RMSE) of quantification (0.41-0.87) than that of universal method (3.46). In conclusion, acetamiprid levels up to 80-folds of legally permitted level (2 ppm) in fresh apple can accurately be detectable by ATR-FTIR spectroscopic method.
Farklı kepek fraksiyonlarının ekmek kalitesine etkisi
(2022) Cingöz, Ali; Akpinar, Özlem; Sayaslan, Abdulvahit
Atık olarak değerlendirilen ve insan beslenmesinde kullanılmayan buğday kepeği, diyet lifi ve fonksiyonel bileşenlerce zengin bir üründür. Bu çalışmada >850 µm ve 200 µm boyutlarında buğday kepeği ilavesi ile yüksek lifli ve fonksiyonel özellikleri iyileştirilmiş ekmek üretimi gerçekleştirilmiştir. Çalışma kapsamında 3 farklı oranda (%10, 20 ve 30) kaba ve ince kepek ile ikame edilmiş buğday unu ile ekmek üretilmiştir. Üretilen ekmeklerin fiziksel, kimyasal ve fonksiyonel (toplam fenolik madde, toplam flavonoid madde ve antioksidan aktivite) özellikleri incelenmiştir. Ayrıca ekmeklerin önemli nişasta fraksiyonları belirlenmiştir. Kaba kepek ilavesi ince kepek ilavesine göre ekmeklerde daha fazla hacim azalmasına ve koyu kabuk rengine neden olmuştur. Kaba kepek ilavesi çözünmez diyet lifi içeriğinde artışa neden olmuştur. İnce kepek ilavesi çözünür diyet lif içeriğinde daha fazla artışa neden olmaktadır. İnce kepek ilavesi kaba kepek ilavesine göre ekmeklerin fonksiyonel özelliklerini daha fazla arttırmıştır. Ayrıca kepek ilavesinin ekmeğin besinsel özelliklerinde iyileşmeye neden olduğu belirlenmiştir.
Bioactive components and nutritional properties of fiber-rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.)
(John Wiley & Sons, 2023) Şahin, Nazlı
Background: Oleaster (Elaeagnus angustifolia L.) possesses exocarp and endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in different parts of oleaster were used in cookie formulation to improve the bioactive components and nutritional properties of cookies. Results: The rheological properties of composite flours containing varying levels of oleaster exocarp flour (O'EX-F) and endocarp flour (O'EN-F), ranging from 0% to 30%, were assessed using Mixolab. The physical, chemical, nutritional, and sensory properties of cookies made with these flours were also analyzed. The substitution of O'EX-F and O'EN-F in the cookies enhanced redness and total color differences while decreasing hardness and improving the spread ratio. Furthermore, using these flours elevated the dietary fiber content of the cookies, particularly in terms of soluble and total dietary fiber. O'EX-F and O'EN-F also significantly increased free, bound, and total phenolic contents and antioxidant capacity. Sensory evaluation of cookies with 10% and 20% O'EX-F and O'EN-F indicated greater appreciation than control cookies. Incorporating 20% O'EX-F and 20% O'EN-F into cookies resulted in a notable increase in Ca, Mg, K, Fe, and Zn levels. Conclusion: The utilization of O'EX-F and O'EN-F, which contain a wealth of bioactive components, has significantly impacted the dough of rheology. Including these ingredients in cookie, formulations has demonstrated improvements in ash, dietary fiber content, phenolics, antioxidant activity, and overall technological quality while also providing distinctive sensory properties. This study has contributed a new composite flour to the existing literature and has facilitated the development of novel cookie products for the functional food industry. This article is protected by copyright. All rights reserved.
Improvement of functional and nutritional properties of extruded snacks with the utilization of red dog flour
(Instituto de Tecnologia do Parana, 2023) Şahin, Nazlı; Bilgiçli, Nermin; Sayaslan, Abdulvahit
Red dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110°C). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack © 2023 by the authors. Submitted for possible open access publication under the terms and conditions of the Creative Commons Attribution (CC BY NC) license (https://creativecommons.org/licenses/by-nc/4.0/)
Phytochemical analysis and insecticidal activities of seed extracts from oenanthe pimpinelloides l. treated paper samples vs. tribolium castaneum
(North Carolina State University, 2023) Bildik Dal, Ahsen Ezel; Özdemir, Ayşe Daut; Gücüş, Mehmet Onurhan; Herouini, Amel; Kemassi, Abdellah
The utilization of plant extraction products from Oeneanthe pimpinelloides (Apiaceae family) seeds were investigated in terms of their use as an insecticide control of packaging materials. The aim was to investigate their insecticidal effects against the flour beetle Tribolium castaneum. The Oeneanthe pimpinelloides seeds were extracted with methanol. By using the liquid-liquid extraction method, the hexane extract (II) was separated from the methanol extract (I) and hexane and methanol were evaporated. Then, the chemical composition of each sample was determined via gas chromatography–mass spectrometry. The methanol extract predominantly contained tetrahydrofuran, 1-methoxy-2-propanol, 1-methoxy, 2-butoxyethanol, 1-phenylethanone, cyclohexene carboxylate derivative, (3-phenyl-2-propynylidene) cyclopropane, diphenyldiazene, and dihydroxypropyl ester components, while the hexane fraction contained nonane, 1-octanol, decane, undecane, tridecane, alkyl benzene, benzene sulfonic acid, benzoxazine, and hexadecanoic acid components, as well as some derivatives of them. Each fraction was dissolved in DMSO for impregnation on filter paper. The insecticide effects of the paper samples were determined against Tribolium castneum. According to the results, the mortality started after 3 d for each fraction. After 4 d, the hexane fraction indicated total mortality in comparison with the methanol fraction, which showed partial mortality (3/5).
Comparison of wet and dried chickpea yeast in breadmaking
(John Wiley and Sons Ltd, 2023) Durmaz, Raziye; Şahin, Nazlı; Koyuncu, Mehmet; Sayaslan, Abdulvahit
BACKGROUND: Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely-ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze-dried and spray-dried forms at 50, 100 and 150 g kg−1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS: Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour–CY mixtures. However, falling numbers and sedimentation volumes of CY-containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY-containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION: Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form.
Multiproduct biorefinery from defatted olive mill waste: preparation of hemicellulose-based biodegradable films and instant controlled pressure drop (DIC)-assisted isolation of value-added products
(Springer Science and Business Media Deutschland GmbH, 2023) Sutay, Didem; Yağcı, Sibel; Yurtdaş, Eren; Toptaş, Merve
The olive oil extraction industry generates huge amounts of olive mill waste (OMW) which is an excellent source of several biocompounds. The aim of this study is to investigate the viability of a multiproduct biorefinery approach to valorize OMW as a source of hemicelluloses for the production of biodegradable films and extraction of other valuable compounds by taking advantage of the instant controlled pressure drop (DIC) technique. Glycerol, sorbitol, and xylitol at a concentration of 30% (w/w) were found as suitable plasticizers for biodegradable film preparation. Films with glycerol showed the lowest solubility in water (73.25 ± 0.83%) and the lowest biodegradability in soil, while showing the highest water vapor permeability (1.82 ± 0.1 g mm m−2 h−1 kPa−1), and lowest solubility in different media at pH of 3–12. Xylitol-plasticized films exhibited the highest tensile strain (10.17 ± 0.85 MPa) which is 43% higher than that of unplasticized film. Overall, the glycerol-plasticized films showed a potential for food packaging applications where low solubility and high water vapor permeability are required. Xylitol-plasticized films could be advantageous where higher solubility and mechanical strength are expected. DIC pretreatment performed at 5 bar steam pressure for 10 min resulted in a destructured OMW with lower crystallinity providing higher extraction yields of value-added products. An increase of 37.5% in total phenolics content and 22.1% in hemicellulose extraction yield were obtained after DIC pretreatment, respectively. In addition, app. 3-fold antioxidant activity and 2.2-fold reducing sugar concentration were reached, as compared to unpretreated OMW.
Tavuk eti ekstraktı üretimine propolis ilavesi ve depolama sürecinde bazı özelliklerinin belirlenmesi
(Ege Üniversitesi, 2022) Yerlikaya, Sabire; Sarıçoban, Cemalettin
Objective: The objective of this study was to determine some properties of chicken breast broth powder in which propolis was added at different concentrations during the storage period. Material and Methods: For this purpose, the samples were separated into 4 groups: (1) chicken breast extract control group (0%, no added propolis), (2) chicken meat extract containing 1% propolis, (3) chicken meat extract containing 2% propolis, (4) chicken meat extract containing 3% propolis were prepared, packaged and stored at room temperature for 120 days. Color, fat, thiobarbituric acid (TBA) analysis were performed after 15, 30, 60, 90, and 120 days of storage. Scanning electron microscopy (SEM) imaging, amino acid and protein analyzes were performed after 120 days of storage period. Results: The mean protein, fat and TBA contents of chicken meat extract were determined as 69.38%, 6,17% and 0.233 mg malonaldehyde/kg, respectively. Propolis addition caused darkening in the color of the samples. Protein results were determined to be 60.24-71.55% on the 120. day of storage, and it was determined that propolis addition increased protein of product. Sixteen amino acids were detected in the samples; The amino acid with the highest concentration was glutamic acid. Conclusion: The increase in the propolis concentration increased the protein content of the final product and significantly reduced the TBA value. In this study, it was determined that the addition of propolis at different concentrations has a positive effect on some properties of chicken broth powder. In particular, the use of propolis can be achieved in the prevention of lipid oxidation, since it helps lower the TBA value. © 2021 Authors.
Development of strained probiotic yoghurt with natural additives
(Eutscher Fachverlag GMBH, 2023) Yerlikaya, Sabire; Şimşek, Hanife
In this study, strained probiotic yoghurts containing additives of beef bone broth, spinach powder, yellow onion peel broth and quince seed gel were produced. Their physicochemical and sensory characteristics were investigated during a storage period of 28 days. The addition of additives increased the acidity (3.85 +/- 0.16). Spinach powder caused the highest decrease in L* (85.14 +/- 0.50), a* value (-2.82 +/- 0.10), and there was the highest increase in b* value (10.62 +/- 0.42) with the addition of each additive. Of all additives, spinach powder increased the hardness (24 1 1.6 +/- 130.1) and consistency (3973.6 +/- 1479) values of the sample yoghurts. Probiotic yoghurts containing either beef bone broth or quince seed gel had the highest consumer acceptability (4.7). Yoghurts containing spinach powder (4.0) and yellow onion peel broth (4.0) were preferred with similar acceptance. The results indicated probiotic yoghurts can be incorporated with different natural additives and be stored for up to 28 days at refrigerator temperature (4 degrees C) with minor changes in the physicochemical properties.
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
(Springer, 2022) Arslan Şen, Hülya; Sarıçoban, Cemalettin
This study was aimed to determine antioxidant, antibacterial and angiotensin converting enzyme I inhibition activities of protein hydrolysates. Ultrasound and microwave pretreatment was applied to the beef. Hydrolysates were obtained by enzymatic (alkalase) hydrolysis at different times (60 min, 90 min, 120 min). Results showed that protein hydrolysates exhibited high percentages of hydrolysis of protein hydrolysates ranging from 64.1 to 88.93%. Angiotensin converting enzyme I inhibition activity ranging from 45.5 to 86.79%. DPPH inhibition values ranging from 9.25 to 29.32% and ABTS values ranging from 6.35 to 14.43 mg TEAC/g. E.coli and S.aureus were used in antibacterial activity at concentrations of 5 log cfu/ml and 7 log cfu/ml. It has been found that hydrolysates showed inhibitory activity against the tested pathogens. The results were significantly (P < 0.01) affected by ultrasound and microwave. These results indicated that ultrasound and microwave processes markedly increased the bioactive properties of protein hydrolysates obtained from an enzymatic hydrolysis.
Rheological properties of dough by addition of wheat bran hydrolysates obtained at different temperatures
(Academic Press, 2022) Cingöz, Ali; Akpınar, Özlem; Sayaslan, Abdulvahit
The functional and nutritional properties of bread could be improved by incorporating wheat bran. However, there are several disadvantages including technological, sensory and rheological associated with the use of wheat bran directly in bread processing. To eliminate these problems, wheat bran can be subjected to different pretreatments. The aim of this study was to apply hydrothermal treatment to the wheat bran at different temperatures and investigate the effect of the hydrolysates of the pretreated wheat bran on the rheological properties of dough. The hydrothermal treatment process was applied at 130–160 °C for 30 min. The amounts of reducing sugar, furfural, acetic acid and phenolic substances in the hydrolysate increased with the increase of the hydrolysis temperatures. It was determined that the addition of the hydrolysate obtained at 150 °C to dough had a positive effect on its rheological properties. It reduced the dough development time and increased the water holding capacity. However, some drawbacks started to occur in the dough's rheological properties with the use of the hydrolysates obtained at higher than 150 °C. The results of this study showed that hydrothermal treatment had the advantage of eliminating the technological and rheological problems caused by the direct addition of wheat bran.
Drying properties of apple slices at different temperatures and microwave powers
(Sidas Medya A.S., 2022) Nizamlıoğlu, Nizam Mustafa
In this study, the drying properties of apple slices dried at different microwave powers and in different hot air were investigated and compared. Depending on the increase in microwave power, an increase in drying rate and effective moisture diffusivity and a decrease in drying time were determined. Effective moisture diffusivity were found in the range of 9.72x10-10 - 2.36x10-9 m2 s-1 at different microwave powers, and between 3.80×10-10 - 7.40x10-10 m2 s-1 in hot air drying. Longer drying time, slower drying rate and less effective moisture diffusivity were obtained from drying hot air when compared to different microwave powers. Depending on the increase in temperature, an increase in drying rate and effective moisture diffusivity was determined. While Page model has the best fit for the drying curves at different microwave powers, the drying curves of hot air dried apple slices were defined by Parabole model.

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