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.Unluturk, 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) 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: 42
    Citation - Scopus: 55
    Processing of Clear and Turbid Grape Juice by a Continuous Flow Uv System
    (Elsevier Ltd, 2016) Kaya, Z.; Unluturk, S.
    The inactivation of inoculated (S. cerevisiae) and spoilage microorganisms, i.e. yeasts and lactic acid bacteria (LAB), in clear and turbid grape juice was investigated using a pilot scale UV system. The biodosimetry method was used for UV dose prediction in a continuous flow UV reactor. Weibull model was applied for fitting the inactivation data. The flow rates (774, 820 ml/min) in this system were very close to the ones used in fruit juice processing. S. cerevisiae in clear juice was reduced by 3.39 ± 0.04 at 65.50 mJ/cm2 of UV dose. 1.54 ± 0.04 and 1.64 ± 0.03 log CFU/ml reductions were obtained for spoilage yeasts and LAB in turbid juice at UV dose of 78.56 and 67.97 mJ/cm2, respectively. The soluble solids (°Brix) and pH of grape juice samples were not affected by UV-C treatment (p > 0.05). Although the color parameters slightly were changed after irradiation, the color of PCGJ and FSTGJ did not show visual difference compared to the untreated samples. Industrial relevance: UV light has a potential to reduce the levels of microbial contamination in liquid foods. Although grape juice has many beneficial health effects, it has a fairly short shelf life. Therefore, pasteurization is required. But the thermal pasteurization has some undesired effects on the juice quality. Consumer demands for high quality fruit juice with fresh-like characteristics have markedly expanded in recent years. In the current study, the microbial inactivation efficiency of a pilot scale UV system for non-thermal treatment of clear and turbid grape juice was evaluated under conservative conditions. Most of the physicochemical properties of grape juice samples were not significantly affected from UV-C treatment (p > 0.05). This would be a major advantage in the processing of nutritious juice products. © 2015 Elsevier Ltd. All rights reserved.