Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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  • Article
    Citation - WoS: 11
    Citation - Scopus: 12
    The 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, Sevcan
    Cracker 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: 11
    Citation - Scopus: 13
    Application of Pectin-Grape Seed Polyphenol Combination Restores Consistency and Emulsion Stability and Enhances Antioxidant Capacity of Reduced Oil Aquafaba Vegan Mayonnaise
    (Institution of Chemical Engineers, 2024) Büyük,M.; Ata,A.; Yemenicioğlu,A.
    The reduction of oil content causes dramatic loss of desired textural and rheological properties and emulsion stability of chickpea aquafaba vegan mayonnaise (AVM). This study aimed at restoring lost textural and rheological properties and boosting antioxidant capacity in reduced oil AVM by addition of citrus pectin (CP)-grape seed polyphenol extract (GSE) combination. The AVM formed by 60% sunflower oil (SFO) with 1% (w/w) CP-GSE combination (M60-CP-GSE) showed almost 14.0, 12.0, 13.0 and 2.6, 2.3, 1.2-fold greater firmness, consistency index and apparent viscosity than AVMs formed by 60% SFO (M60) or 60% SFO with 1% CP (M60-CP), respectively. The M60-CP-GSE did not show any phase separation by centrifugation while M60-CP and M60 showed limited and considerable phase separation by centrifugation, respectively. The D[4,3] particle sizes of emulsion droplets were 125, 14.7 and 54 nm for M60, M60-CP, and M60-CP-GSE, respectively. The fluorescence microscopic images showed that M60-CP-GSE contained the most densely packed emulsified oil droplets. The use of GSE gave brownish AVM color, but grape seed polyphenols boosted antioxidant activity of mayonnaise (54.72 µmol Trolox per ml). This work showed the good potential of CP-GSE combination to improve textural properties and antioxidant potential of reduced oil emulsion-based vegan foods. © 2024 Institution of Chemical Engineers (IChemE)