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Berk, Berkay
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03.08. Department of Food Engineering
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Publication Collaboration
| Affiliation Name | Count |
|---|---|
| Izmir Institute of Technology | 5 |
| Ministry of Agriculture and Forestry | 1 |
| Dokuz Eylül University | 1 |
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12
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12
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2803/294
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0
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WoS Citation Count
34
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48
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2.83
Scopus Citations per Publication
4.00
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3
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0
| Journal | Count |
|---|---|
| Food Hydrocolloids | 3 |
| Journal of the Science of Food and Agriculture | 2 |
| GIDA | 1 |
| Akademik Gida | 1 |
| International Journal of Biological Macromolecules | 1 |
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12 results
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Now showing 1 - 10 of 12
Article Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch Crackers(Sidas Medya A.S., 2025) Ünlütürk, Sevcan; Berk, Berkay; Koroglu, E.; Yorulmaz, H.; Çavdaroglu, E.; Unluturk, S.; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyPuffed 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: 5Citation - Scopus: 8Textural, Rheological, Melting Properties, Particle Size Distribution, and Nmr Relaxometry of Cocoa Hazelnut Spread With Inulin-Stevia Addition as Sugar Replacer(John Wiley and Sons Inc, 2024) Berk, Berkay; Cosar,S.; Mazı,B.G.; Oztop,M.H.; 01. Izmir Institute of Technology; 03.08. Department of Food Engineering; 03. Faculty of EngineeringThis study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characteristics, melting behavior, water activity (aw), particle size distribution (PSD), and color. Textural, rheological, melting properties, and color of samples were analyzed after 1, 2, and 3 months of storage at 11°C. Nuclear magnetic resonance (NMR) relaxometry experiments were also performed to understand the interaction of new ingredients with oil. Replacement of sugar with inulin-stevia gave darker color, reduced Casson yield stress, and changed the textural parameters and melting profile of the samples depending on the level but did not create a remarkable effect on PSD and Casson plastic viscosity. Increasing inulin-stevia content yielded lower aw and higher T2a values indicating decreased mobility of water. Complete removal of sugar caused low spreadability. The results showed that an 80% replacement level yielded a product with similar textural parameters and fat-melting mouth feeling compared to control sample. Cocoa hazelnut spreads prepared with inulin and stevia showed good textural stability during storage. © 2024 The Authors. Journal of Texture Studies published by Wiley Periodicals LLC.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) Berk, Berkay; Berk, Berkay; Uguz, Sirvan Sultan; Grunin, Leonid; Oztop, Mecit Halil; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyHard 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 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) Berk, Berkay; Yemenicioğlu, Ahmet; Çavdaroğlu, Çağrı; Çavdaroğlu, Elif; Berk, Berkay; Cavdaroglu, Cagri; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis 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 Effect of Partial Replacement of Sucrose With Stevia and Sucralose on the Physicochemical and Structural-Mechanical Properties of Apple Marmalade(2024) Berk, Berkay; Ünlütürk, Sevcan; Şirin, Pınar; Berk, Berkay; Ünlütürk, Sevcan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyIn this study, low-sugar apple marmalade formulations were developed by partial replacement of sucrose with stevia and sucralose. Their rheological, textural, physicochemical properties and microstructures were evaluated. The concentration of sweeteners was found to have a significant effect on the physicochemical and rheological properties of the formulations. The hardness of marmalades decreased with addition of sweeteners. Herschel–Bulkley model was found to be the best model describing rheological behavior. The consistency index decreased with increasing sweeteners substitution, whereas the flow behavior index showed an increasing trend with the increase of the sweeteners content. Additionally, the microstructure of marmalades with sweetener substitution exhibited a porous structure in the gel network. The increase in sucralose concentration resulted in more surface deformation resulting in weaker gel formation than stevia. Marmalade prepared with 50% stevia substitution was found the best combination and resulted in good sensory properties like marmalade samples containing 500 g sugar.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; Berk, Berkay; Çavdaroğlu, Çağrı; Ardelean, Ioan; Kruk, Danuta; Mazı, Bekir G.; Öztop, Halil Mecit; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of Engineeringconventional 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.Article Citation - Scopus: 10Use of Magic Sandwich Echo and Fast Field Cycling Nmr Relaxometry on Honey Adulteration With Corn Syrup(John Wiley and Sons Ltd, 2022) Berk, B.; Çavdaroğlu, Çağrı; Berk, Berkay; Grunin, L.; Ardelean, I.; Kruk, D.; Mazi, B.G.; Oztop, M.H.; 01. Izmir Institute of Technology; 03.08. Department of Food Engineering; 03. Faculty of EngineeringBACKGROUND: Adulteration is defined as the intentional addition of a material that is not a part of the nature. In this study, a non-conventional 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 T1 and T2 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 T2 values were detected and T1 times were also used to determine GS adulteration. Addition of GS increased T1 while addition of HFCS increased T2, 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. © 2021 Society of Chemical Industry. © 2021 Society of Chemical Industry.Article Citation - WoS: 2Application of Fractional Calculus-Based Anomalous Diffusion Model for Drying Analysis of Large Grapes Subjected To Micro-Perforation Pretreatment(Springer, 2025) Berk, Berkay; Ünlütürk, Sevcan; Unluturk, Sevcan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThe 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; Ünlütürk, Sevcan; Bayram, Ozge Yildiz; Unluturk, Sevcan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis 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: 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) Çavdaroğlu, Elif; Berk, Berkay; Yemenicioğlu, Ahmet; Berk, Berkay; Yemenicioglu, Ahmet; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of TechnologyThis 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.