Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Access type: Metadata onlyPublisher: search.filters.publisher.Sidas Medya A.S.

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  • Article
    Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch Crackers
    (Sidas Medya A.S., 2025) Ünlütürk, Sevcan; Berk, Berkay; Koroglu, E.; Yorulmaz, H.; Çavdaroglu, E.; Unluturk, S.; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Puffed products have become increasingly popular, prompting this study to determine how various types of starches such as tapioca, potato, and corn influence the physical, textural, and microstructural properties of starch-based puffed crackers. The physicochemical properties of the starches, including amylose content, water holding capacity (WHC), and oil holding capacity (OHC), as well as the physical properties, texture, and microstructure of the resulting crackers were evaluated. Results indicated that all starches had similar WHC and OHC values. Crackers made with corn starch (FCS) had the lowest oil content (8.65%) and the highest rehydration ratio (1.12). After frying, tapioca and potato starches produced significantly crispier crackers compared to corn starch, with a strong positive correlation (r=0.986) between crispiness and volume expansion. Potato starch-based crackers (FPS) exhibited longer cooling periods due to lower specific heat capacity. Scanning electron microscopy (SEM) images revealed that tapioca starch caused more pronounced changes in microstructure due to its porosity, which explained differences in volume expansion and texture. The study highlighted how different starch sources impacted the texture and microstructure of puffed crackers, providing insights for producing crackers with desired properties. © 2025 Sidas Medya A.S.. All rights reserved.
  • Article
    The Role and Potential Sources of Sustainable Plant-Based Foods: a Look to the Future
    (Sidas Medya A.S., 2025) Çakıtlı, G.; Nurko, E.; 01. Izmir Institute of Technology
    The food industry, influenced by environmental issues such as global warming and climate change, is undergoing significant changes towards establishing a sustainable food system. This system prioritizes reducing the adverse impacts on our natural resources while ensuring sufficient and nutritious foods. Despite animal sources being rich in nutrients, consumer concerns regarding sustainability are increasing the search for alternative sources. With growing consumer interest in sustainable and healthy choices, there is an increasing demand for plant-based food sources. Plant-based protein sources generally include seeds, legumes, nuts, and oilseeds. Plant-based proteins are not only consumed as a food but also valued for their potential for various techno-functional properties in the food industry. Plant-based foods are both good sources for proteins and high in fiber, vitamins, and minerals. This study focuses upon the impact of a developing world and increasing population on plant-based foods, their nutritional value, and potential applications. © 2025 Sidas Medya A.S.. All rights reserved.