Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Automated Detection and Quantification of Honey Adulteration Using Thermal Imaging and Convolutional Neural Networks(Pergamon-Elsevier Science Ltd, 2026) Unluturk, Mehmet S.; Berk, Berkay; Unluturk, SevcanHoney is a valuable natural food rich in bioactive substances beneficial to health. Despite strict regulations prohibiting adulteration, honey remains one of the most frequently adulterated foods, often with low-cost commercial syrups. Conventional detection methods require expensive instruments, expert operators, and lengthy analysis times, limiting their practical use. This study introduces a rapid and automated method for detecting and quantifying honey adulteration using thermal image analysis combined with a tailored Convolutional Neural Network (CNN) architecture. Thirty-six pure honey samples (blossom and honeydew) from different regions of T & uuml;rkiye were adulterated with inverted sugar, maltose, and glucose syrups at varying levels (3 %-60 % weight/weight (w/w)). Samples were heated to 60 degrees C and thermal images were captured during cooling using a custom image-capturing unit. The CNN model employed a multi-layer structure, starting with a shallow network for binary classification (pure vs adulterated honey) achieving 100 % accuracy, followed by specialized deeper CNN regressors to quantify adulterant levels with mean squared errors of 0.0003, 0.001, and 0.0002 for glucose, maltose, and inverted sugar, respectively. This layered CNN approach leverages thermal patterns linked to adulteration, enabling sensitive, rapid, and non-destructive quality control. Furthermore, the method is integrated into a user-friendly hardware-software system called Compact Adulteration Testing Cabinet on Honey (CATCH), requiring no specialized expertise, demonstrating strong potential for automated honey authenticity verification in practical settings.Article Harnessing Pulse Proteins as Soy Protein Substitutes in Spreadable Cheese Analogues: Exploring Correlations Among Protein Techno-Functionality, and Cheese Textural, Rheological and Sensory Properties(Elsevier Sci Ltd, 2026) Cavdaroglu, Elif; Topcuoglu, Meryem; Acar, Eda; Polat, Nil Yaren; Berk, Berkay; Cavdaroglu, Cagri; Yemenicioglu, AhmetThis study aimed at comparing techno-functional properties of faba bean (FBP), pinto bean (PBP), cowpea (CPP) and mung bean (MBP) proteins with commercial soy protein isolate (SPI), and exploring their correlations with textural, rheological and sensory properties of plant protein-based spreadable cheese analogues. FBP and MBP showed the best solubility between pH 3.0 and 11.0. The highest and the lowest water and oil (OAC) absorption capacities were observed for SPI and MBP (7.78 and 0.79 g H2O/g), and PBP and SPI (7.79 and 3.55 g oil/g). Protein's least gelling concentrations (LGC) ranged from 10 % (SPI) to 18 % (FBP). CPP, MBP, and PBP formed harder, gummier gels at >= LGC than SPI and FBP. Pre-gels of PBP and CPP at <= LGCs showed the highest consistency and viscosity indexes. Proteins showed similar emulsification. Cheese analogue from SPI (SPIC) showed the highest firmness (37.5 N) and work to shear for spreadability (57.5 N s), followed by cheese analogues of other proteins such as MBPC, CPPC, FBPC, and PBPC in descending order. The highest and lowest elastic (G ') and viscous (G '') moduli were obtained for MBPC (G' = 4353 and G"= 1277) and PBPC (G' = 377 Pa and G"= 98 Pa). OAC of proteins correlated with cheese analogues' firmness (r =- 0.918), work to shear for spreadability (r =- 0.910), and stickiness (r =- 0.894). Tan delta (G"/G ') of cheese analogues correlated with work to shear for spreadability (r = 0.986). SPIC and FBPC received the highest overall liking scores correlated mainly with appearance, color and taste. Correlating protein techno-functionality in cheese analogue opens new horizons for effective utilization of pulse proteins as soy protein substitutes.Article Citation - WoS: 2Application of Fractional Calculus-Based Anomalous Diffusion Model for Drying Analysis of Large Grapes Subjected To Micro-Perforation Pretreatment(Springer, 2025) Koroglu, Ebru; Berk, Berkay; Unluturk, SevcanThe study aimed to assess the potential of using needle micro-perforation pretreatment at various piercing lengths as an alternative to dipping in alkaline liquor solution for the hot air drying process of large grapes at temperatures of 60, 70, and 80 degrees C. Fick's second law and anomalous diffusion model based on the fractional calculus approach were used to analyze the drying curves and estimate effective diffusivity (D-eff). Needle micro-perforation on drying kinetics and some physicochemical properties (water activity, pH, titratable acidity, rehydration rate, shrinkage ratio, and color) of hot air dried Kavacik grapes (Vitis vinifera L. cv Alphonse Lavall & eacute;e) were investigated. The anomalous diffusion model fit the experimental data better and revealed super-diffusive behavior (alpha > 1). The effective diffusivity coefficients varied between 1.00 x 10(-10) to 6.47 x 10(-10) m(2)/s. The pretreatment at various piercing lengths showed no significant impact on water activity and color (P > 0.05). However, it did have a significant effect on pH, titratable acidity, rehydration rate, and shrinkage degree (P < 0.05). MG1.5 drying conditions at 60 degrees C were found to be the most suitable process conditions for achieving energy-efficient drying (high D-eff: 3.87 x 10(-10) m(2)/s) of grapes while preserving their highest-quality attributes related to drying (a(w): 0.54, RR: 1.95, pH: 4.31, Delta E: 3.38 and SR: 0.98). The results revealed that the needle micro-perforation pretreatment provided better color and water activity properties in dried grapes, and the drying time was reduced at even low temperatures. It has been shown that micro-perforation can be an environmentally friendly alternative method to chemical pretreatment in grape drying.Article Citation - WoS: 5Citation - Scopus: 5Investigating the Impact of Sprouting on Starch Properties of Wheat Flour and Non-Linear Rheological Behavior of Bread Dough(Elsevier Sci Ltd, 2025) Berk, Berkay; Glaue, Selale Oncu; Bayram, Ozge Yildiz; Unluturk, SevcanThis study investigated the physical and technological properties of the sprouted refined (SR), sprouted whole (SW) and unsprouted refined (UR) wheat flours to explore their potential in bread production. The effects of sprouting on the starch properties, including molecular weight, amylase activity, pasting, and crystallinity, were examined. Rheological properties were measured using farinograph, extensograph, and mixograph instruments. Then, a mixture design was used to optimize the flour blends for bread dough formulation. The non-linear rheological properties of the dough samples prepared by these flour blends were analyzed using large amplitude oscillatory shear (LAOS) test. Molecular weight (UR: 669.6 kDa and SR: 390.4 kDa) and the falling number (UR: 485.5 s, SR: 132 s and SW: 62 s) decreased with sprouting. The water absorption of UR and SR were similar (55 and 54 %), but SW had higher water absorption being 61%. The mixograph peak torque (UR: 78.3 %Tq, SR: 63.6 %Tq and SW: 57.4 %Tq) values decreased with sprouting. Comparison of the optimum blends with commercial counterparts in bread dough production was conducted by principal component analysis (PCA) using different rheological properties (GL, eta L,S, and T) at different strain values. The results showed that using a blend of 50.5% UR, 48.5% SR, and 1% SW, as well as 5.1% UR, 51.3% SR, and 43.6% SW, in bread dough formulation resulted in non-rheological properties similar to those of their commercial counterparts: refined bread flour and whole wheat bread flour.Article Citation - WoS: 1Citation - Scopus: 1Correlation of Low Field Nuclear Magnetic Resonance Relaxation With Composition and Glass Transition of Hard Candies(Frontiers Media S.A., 2024) Ozel, Baris; Berk, Berkay; Uguz, Sirvan Sultan; Grunin, Leonid; Oztop, Mecit HalilHard candies produced from sucrose and doctoring agents such as glucose syrup (GS) and high fructose corn syrup (FS) have been investigated in terms of their final composition, glass transition temperature (Tg), degree of crystallinity, total soluble solids (TSS) content and water activity (aw). Time domain (TD) 1H NMR longitudinal relaxation time (T1) and second moment (M2) measurements have been used to understand the glassy state and crystallization characteristics for different hard candy formulations. The investigated candies include sucrose as the main sugar component. Different levels of doctoring agents have been mixed with sucrose to obtain products with different characteristics. It has been shown that addition of any doctoring agent to sucrose formulations decreases the Tg of the system significantly (p <= 0.05). Furthermore, GS or FS addition also induce significant changes in TSS and aw. T1 and M2 results are almost parallel to each other, both reaching the highest values for the highest sucrose concentration (p <= 0.05). The results demonstrate that the glass transition and crystallization characteristics of hard candy formulations can be monitored and analyzed by TD NMR relaxometry, alternative to other frequently used conventional methods including differential scanning calorimetry (DSC) and X-ray diffraction.