Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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

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Author: search.filters.author.Yorulmaz, H.

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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) Cankal, Y.S.; Berk, B.; Koroglu, E.; Yorulmaz, H.; Çavdaroglu, E.; Unluturk, S.
    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
    Citation - WoS: 1
    Citation - Scopus: 2
    Year-To Differentiation of Black Tea Through Spectroscopic and Chemometric Analysis
    (Springer Science and Business Media Deutschland GmbH, 2025) Yorulmaz, H.; Cavdaroglu, C.; Donmez, O.; Serpen, A.; Ozen, B.
    The compositions of food products such as tea can vary significantly from one harvest year to another, primarily due to factors such as shifting climatic conditions, and plant periodicity. These fluctuations in composition can significantly affect the overall product quality. Spectral methods combined with chemometric techniques can provide efficient tools to monitor and assess these variations. In this study, 205 black tea samples from two consecutive harvest years were analyzed using mid-infrared, UV–visible, and fluorescence spectroscopy. Mid-infrared spectra were collected for both infused and powdered samples, while only the infused samples were used for the other spectroscopic methods. The study used partial least-square discriminant (PLS-DA) and orthogonal partial least-square discriminant analyses (OPLS-DA) to differentiate samples by harvest year. These models, applied after various data transformations, achieved high correct classification rates. Mid-infrared spectroscopic data yielded rates of 93.33% and 90.33% for powdered and infused samples, respectively. Fluorescence and UV–visible spectra also showed excellent prediction accuracy, with success rates of 98.3% and 100%. The results indicate that these spectroscopic methods, combined with chemometric differentiation, are valuable tools for monitoring year-to-year changes in black tea. © The Author(s) 2024.