Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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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: 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: 11Citation - Scopus: 13Application 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)Article Citation - WoS: 22Citation - Scopus: 25Effect of Solution Heat Treatment on the Microstructure and Crystallographic Texture of In939 Fabricated by Powder Bed Fusion-Laser Beam(Elsevier, 2023) Doğu, Merve Nur; Özer, Seren; Yalçın, Mustafa Alp; Davut, Kemal; Bilgin, Guney Mert; Obeidi, Muhannad Ahmed; Brodin, Hakan; Gu, Hengfeng; Brabazon, DermotThe effect of various solution heat treatment temperatures (i.e., 1120, 1160, 1200 and 1240 & DEG;C) on the microstructure, grain morphology and crystallographic texture of IN939 fabricated by powder bed fusion-laser beam (PBF-LB) was investigated. Microstructural analyses showed that the high-temperature gradient and rapid solidification of the PBF-LB processing caused different resulting microstructures compared to conventionally pro-duced counterparts. The melt pool morphologies and laser scanning paths were examined in the as-fabricated samples in the XZ-and XY-planes, respectively. After the application of solution heat treatment at 1120 & DEG;C, the as-fabricated PBF-LB initial microstructure was still apparent. For solution heat treatments of 1200 & DEG;C and above, the melt pool and scanning path morphologies disappeared and converted into a mixture of columnar grains in the XZ-plane and equiaxed grains in the XY-plane. On the other hand, large equiaxed grains were observed when the samples were solutionized at 1240 & DEG;C. Additionally, g' phase precipitated within the matrix after all solution heat treatment conditions, which led to increase in the microhardness values. According to electron backscatter diffraction (EBSD) analyses, both as-fabricated and solution heat-treated samples had intense texture with {001} plane normal parallel to the building direction. The first recrystallized grains began to appear when the samples were subjected to the solution heat treatment at 1160 & DEG;C and the fraction of the recrystallized grains increased with increasing temperature, as supported by kernel average misorientation (KAM) and grain spread orientation (GOS) analyses.& COPY; 2023 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).Article Citation - WoS: 26Citation - Scopus: 29Physicochemical, Textural, Volatile, and Sensory Profiles of Traditional Sepet Cheese(Elsevier Ltd., 2011) Ercan, Duygu; Korel, Figen; Karagül Yüceer, Yonca; Kınık, ÖzerCharacterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20. N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87. N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.Article Citation - WoS: 10Citation - Scopus: 12Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-Stored Intermediate-Moisture Sun-Dried Figs(John Wiley and Sons Inc., 2005) Demirbüker Kavak, Dilek; Arcan, İskender; Tokatlı, Figen; Yemecioğlu, AhmetPectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25-30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H2O2 at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H2O2 in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H2O2 increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H 2O2 and cold storage may be applied to obtain safe and SO2-free light-colored IM fig products.