Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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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.Article Citation - WoS: 2Citation - Scopus: 2Utilization of Black Cumin (nigella Sativa L.) Cake Proteins as a Sustainable Food Ingredient: a Comparative Study With Commercial Proteins for Antioxidant, Techno-Functional and Vegan Cheese Properties(Elsevier Sci Ltd, 2025) Cavdaroglu, Elif; Kayi, Hilal; Budak, Yaren Buse; Berk, Berkay; Yemenicioglu, AhmetThis study aimed to compare the antioxidant, techno-functional and vegan cheese properties of black cumin cake protein concentrate (BPC) with those of commercial proteins. The BPC (63% protein, w/w) showed greater antioxidant potential (TEAC: 247 mu mol Trolox/g; ORAC: 211 mu mol Trolox/g; iron chelation capacity: 35.5 mu mol Trolox/g) than potato protein isolate (PPI), but comparable antioxidant potential with soy protein isolate (SPI). The BPC had slightly lower water binding capacity (7 g/g) than SPI (8.8 g/g), but 1.7 and 1.9-fold higher oil binding capacity (5.4 g/g) than PPI and SPI, respectively. All proteins showed similar emulsion capacity (EC) and stability (ES) at high protein concentrations (>= 1%), but BPC showed the highest EC and ES at low protein concentrations (<= 0.5%). BPC showed higher least gelling concentration (LGC: 14%) than PPI and SPI (LGCs for both 10%). However, the texture profile analysis showed that the heat-induced gels of BPC were firm but easily chewable. Moreover, BPC gels showed the highest springiness and resilience. The BPC-based spreadable vegan cheese was softer (firmness: 5.52 N), more easily spreadable (spreadability value: 6.23 N s), but less adhesive and sticky than SPI- and PPI-based spreadable vegan cheeses. SPI-based cheese showed the highest viscoelastic moduli followed by PPI and BPC with similar viscoelastic moduli. SPI-based cheese demonstrated the most favorable sensory properties, but BPC showed acceptable overall sensory properties. This work proved that black cumin proteins could be utilized to novel spreadable black vegan cheese. Further studies are needed to develop novel black-colored vegan food such as black milk, ice-cream, sausage, cake, crackers etc.Article Citation - WoS: 11Citation - Scopus: 12The Effect of Starch Types on Extensional, Linear and Nonlinear Rheological Properties of Starch Cracker Dough(Elsevier, 2024) Berk, Berkay; Cankal, Yadigar Seyfi; Koroglu, Ebru; Yorulmaz, Hilal; Cavdaroglu, Elif; Unluturk, SevcanCracker is a popular snack, and their quality depends on the rheological properties of the dough during production. This study focused on the impact of different starch types (tapioca, corn, and potato) used in the same amount (30 g) on the rheology of starch cracker dough. Various rheological tests were conducted to assess the dough's properties. Linear viscoelastic properties were determined using oscillatory frequency and temperature sweep tests, while the nonlinear viscoelastic behavior was characterized through stress relaxation and creep recovery tests. Extensional rheological behavior was also examined. Additionally, the textural and thermal properties of the dough were monitored to understand starch gelatinization and its interactions with other components. In the linear viscoelastic region, no significant differences were found between different dough formulations. However, in the nonlinear viscoelastic region, the potato starch-containing formulation exhibited different viscoelastic and textural properties. Biaxial extensional rheological behaviors showed no significant variations between formulations. The temperature sweep test data from differential scanning calorimetry measurements were consistent with temperature sweep data. In summary, this study provides valuable insights into how different starches influence the rheological behavior of starch cracker dough, considering various degrees of deformation and temperature. These findings have implications for cracker production parameters.Article Citation - WoS: 8Citation - Scopus: 10Use of Magic Sandwich Echo and Fast Field Cycling Nmr Relaxometry on Honey Adulteration With Corn Syrup(John Wiley and Sons Inc., 2021) Berk, Berkay; Çavdaroğlu, Çağrı; Grunin, Leonid; Ardelean, Ioan; Kruk, Danuta; Mazı, Bekir G.; Öztop, Halil Mecitconventional time domain nuclear magnetic resonance (TD-NMR) pulse sequence: magic sandwich echo (MSE) was used to detect the adulteration of honey by glucose syrup (GS) and high fructose corn syrup (HFCS) accompanied with T-1 and T-2 relaxation times. Also, fast field cycling NMR (FFC-NMR) relaxometry and multivariate analysis were performed to investigate the adulteration. RESULTS Higher maltose in GS and changing glucose to water ratio of HFCS gave high correlation with the crystal content values. In HFCS adulteration, two separate populations of protons having different T-2 values were detected and T-1 times were also used to determine GS adulteration. Addition of GS increased T-1 while addition of HFCS increased T-2, significantly. CONCLUSION The results showed that it is possible to differentiate the unadulterated and adulterated honey samples by using TD-NMR relaxation times and crystal content values obtained by the MSE sequence. By FFC-NMR relaxometry, not only GS addition but also the amount of GS was examined. The multivariate analysis technique of principal component analysis was able to distinguish the types of adulterants.