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    Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food
    (Wiley, 2021) Tekgul, Yeliz; Koc, Gulsah Caliskan; Erten, Edibe Seda; Akdogan, Arda
    In this study, to supply to the trend toward natural and functional foods that do not include synthetic products, the wheat germ which exists as waste in nature was added to tarhana formulation in order to increase the nutritional content of tarhana. Wheat germ supplemented tarhana samples met the recommended dietary allowances of iron. A total of 63 compounds were detected and quantitated in all samples. Terpenes and terpenoids were observed as the dominant compound group. The addition of wheat germ to tarhana dough resulted in an increase in the number of volatile compounds. The most abundant odor-active compounds were acetic acid and 2-acetylpyyrole.The mineral (Mg, K, Zn, Mn), fatty acid (undecaenoic, linoleic, gondoic acid, and alpha-linolenic), oil, acid (propanoic and hexanoic), alcohol (linalool, benzyl, phenylethyl), aldehyde ((E)-2-heptenal, nonanal, 5-methyl-2-phenyl-2-hexenal), ketone (3-Octen-2-one), terpene (junipene, citronellol, trans-Carveol) contents of tarhana samples can be increased by addition of the wheat germ. Practical applications The wheat germ which exists as waste in nature and contains a high amount of essential amino acids, proteins, fatty acids, minerals, dietary fiber, vitamins, etc. Wheat germ can be added to cereal-based food formulation such as tarhana in order to supply to the trend toward natural and functional foods that do not include synthetic products. Tarhana (basically made from yogurt, wheat flour, herbs, tomato, pepper, onion, etc.) which is a traditional fermented dry Turkish soup is rich in vitamins, minerals, and proteins. Wheat germ based-fermented products such as Tarhana may be considered promising new functional foods due to its probiotic effects in order to expand the market due to the increasing trend toward functional foods.
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    The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)
    (Springer India, 2020) Koc, Gulsah Caliskan
    The objective of this study was to investigate the effects of different drying processes (microwave, freeze, convective hot air, and vacuum drying) and microwave finish drying (FD + MD and CD + MD) on the physical and powder properties of the red pepper powder. the effect of moisture content on the powder properties and the relationship between microwave output power or drying temperature and physical and powder properties were also determined by using most common mathematical models (linear, power, logarithmic, and quadratic). Results showed that an increase in both microwave output power and temperature (for CD and VD) generally resulted in a decrease in drying time, moisture content, and chroma and an increase in bulk and tapped density values. the drying time, moisture content, and water activity values can be significantly decreased, whereas, the color values can be significantly increased by combining FD and CD with microwave finish drying (P < 0.05). the moisture content (y = - 1.94 ln(x) + 7.6455, R-2 = 0.9905), bulk (y = 54.224 ln(x) + 153.71, R-2 = 0.9705), tapped (y = 61.7 ln(x) + 225.6, R-2 = 0.9994) and particle densities (y = - 327.4 ln(x) + 2260.5, R-2 = 0.9966), and porosity (y = - 3.778 ln(x) + 89.806, R-2 = 0.9586) values followed a logarithmic trend depending on the increase in the convective hot air drying temperature. the inverse relationship was observed between the moisture content, bulk and tapped densities of the red pepper powders.
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    Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas
    (Wiley, 2023) Barut, Yeliz Tekgul; Koc, Gulsah Caliskan; Ergun, Ahsen Rayman; Bozkir, Hamza; Pandiselvam, Ravi
    Roasting is a common process for chickpeas to improve their texture, palatability, appearance, shelf-life, physical, and functional properties. This study aimed to determine the effect of different roasting methods (conventional, microwave, and microwave + conventional) on the proximate and amino acid compositions, powder properties, texture, and sensorial properties of the chickpeas. For this purpose three different roasting times (3, 5, and 7 min), microwave powers (100, 300, and 600 W), and microwave roasting + conventional roasting treatment (100 W + 250 degrees C, 300 W + 250 degrees C, and 600 W + 250 degrees C) were applied to raw chickpea samples. The moisture content and water activity values of roasted chickpeas were found to be lower than 7% (w.b.) and 0.50, respectively. The lower ash and protein contents, hygroscopicity value, wettability time and higher fat content and L* value were observed for control compared to roasted samples. The flowability behaviour of the samples was found at a fair level. Roasting methods significantly affected the amount of amino acids in chickpeas but do not reduce the nutritional quality of their proteins. The hardness value of chickpea samples from the suture and cheek angle was decreased parallel to the increase in the roasting temperature and time. The highest sensory scores in terms of general appeal were obtained from the combined group (300 W-250 degrees C) for 3 min.
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    The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake
    (Pamukkale Univ, 2021) Altay, Kadriye Ergun; Koc, Gulsah Caliskan; Dirim, Safiye Nur
    The objective of this research is to observe the effect of the addition of freeze-dried fruit puree powders to cake batter during cake production. The moisture content data pointed out that the addition of fruit powders to the cake batter resulted in a decrease in the moisture content values of the cakes (6.96-34.13%, p<0.05). The cake with quince powder had the highest volume (90.56-92.78 mm) and symmetry index values (6.13-7.00 mm). The vitamin C content (6.17-32.94%) of the cakes significantly increased with the addition of fruit powder to the cake batter. The sensory evaluation showed that the cake containing pumpkin powder had greater acceptance by the panelists.
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    Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder
    (Springer India, 2020) Koc, Gulsah Caliskan
    The aim of this study is to investigate the influence of the encapsulating agents (maltodextrin (MD), whey protein isolate (WP), and gum arabic (GA)) and their blends (MD + WP, MD + GA, WP + GA, and MD + WP + GA) on the powder yield, drying ratio, productivity, drying rate, physicochemical, bulk, reconstitution, and morphological properties of the red pepper juice powders (RPJP) and to calculate the energy efficiency of the spray dryer. A pilot-scale spray dryer (180/80 degrees C inlet/outlet air temperature, 392 kPa atomization pressure, 1.54 m(3)/min air flow rate, and a 12.0 +/- 0.2 degrees Bx feeding concentration) was used for the drying experiments. the acceptable powder yield (52.48-94.25%) and specific energy consumption values (7.39-9.72 MJ/kg H2O) were obtained. the RPJP presented moisture content and water activity values lower than 10% and 0.367. the red pepper juice powders were found to be highly dispersible (88.34-95.18%), soluble (solubility time and index are 9.75-77.25 s and around 99%), and easly wetted (9.75-122.00 s). the average particle sizes of the RPJPs were 14.92 mu m, 19.68 mu m, 19.36 mu m, 17.58 mu m, 19.96 mu m, 19.41 mu m, and 18.72 mu m for RPJP + MD, RPJP + WP, RPJP + GA, RPJP + MD + WP, RPJP + MD + GA, RPJP + WP + GA, and RPJP + MD + WP + GA respectively. Despite the low powder yield and high water activity value, RPJP + MD exhibited superior (bulk density, flowability, cohesiveness, wettability and solubility times) or statistically similar (productivity, moisture content, browning index, porosity, dispersibility, and hygroscopicity) properties compared to other powders. [GRAPHICS] .
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    Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt
    (Faculty Food Technology and Biotechnology, 2024) Cinar, Senay Burak; Unal, Gulfem; Koc, Gulsah Caliskan; Dirim, Safiye Nur; Akalin, Ayse Sibel
    Research background. In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation. Experimental approach. The influence of the addition of quince powder (0 (control), 0.5, 1.0 and 1.5 %) on the antioxidant and proteolytic activities and culture viability of probiotic yoghurt was investigated for 28 days. Results and conclusions. The viable counts of yoghurt bacteria and Bifidobacterium lactis BB-12 (R) were above 8 log CFU/g. Higher viability of all bacteria was obtained in yoghurt fortified with 1.5 % quince powder than those of other samples after 14 days. Probiotic yoghurt with added 1.5 % quince powder had the highest proteolytic activity during the last two weeks of storage, while the highest total phenolic content and (2,2-diphenyl-1-picrylhydrazyl) radical (DPPH center dot) scavenging activity were obtained for the same sample throughout the storage period. Noveltyand scientificcontribution. Quince powder supports the health of the digestive system thanks to its high fibre content, while it is also rich in vitamins, minerals and antioxidant activity. These properties emphasise the importance of using quince powder in yoghurt production. This innovation has the potential to provide consumers with a tasty alternative, while at the same time increasing the intake of health-promoting ingredients. Furthermore, such products offer higher nutritional value than conventional yoghurt, offering consumers with a healthier option. Therefore, the production of yoghurt with quince powder can be considered as an important innovation in the field of nutrition and a practice that contributes to increasing health awareness.
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    Spray dried spinach juice: powder properties
    (Springer, 2018) Koc, Gulsah Caliskan; Dirim, Safiye Nur
    The aim of this study is to determine the effect of the inlet and outlet air temperatures of the drying air and the addition of different types of drying agents (maltodextrin, whey powder, and gum Arabic) on the energy efficiency of the spray dryer, and the physical and powder properties of the spray dried spinach powders (SPs). In addition, the changes in the same properties of the SPs were determined during storage (5 months), at three different temperatures (4 +/- 2, 20 +/- 2, and 30 +/- 2 A degrees C). A pilot scale spray dryer was used at three different inlet/outlet air temperatures (160-200 A degrees C/80-100 A degrees C) where the outlet air temperature was controlled by regulating the feed flow rate. The total soluble solid content of the spinach juice (SJ) was measured to be as 3.2 +/- 0.2 A degrees Brix (A degrees Bx) and adjusted to 5.0 +/- 0.2 A degrees Bx before the drying operation by adding the appropriate amounts of the drying agents. The results showed that acceptable production efficiencies were obtained (67.32-85.15%) with the present equipment. The increase of outlet air temperatures, with a constant inlet air temperature, resulted in a significant decrease in the specific moisture extraction rate and the moisture extraction rate values and a significant increase in the specific energy consumption value (P < 0.05). The moisture content, water activity, flowability, and cohesiveness values of the SP significantly decreased and the average wettability and solubility times and hygroscopicity values of the SP significantly increased with the addition of different drying agents (P < 0.05). The wettability and solubility times and the bulk and tapped density values of the SPs changed during first or second months (P < 0.05) and stayed constant during storage (P > 0.05). The flow diagram of drying of spinach juice. [GRAPHICS] .
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    Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage
    (Wiley, 2017) Koc, Gulsah Caliskan; Dirim, Safiye Nur
    The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 +/- 0.2 degrees Brix (degrees Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 degrees C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 +/- 0.2 degrees Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 degrees C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 degrees C/80 to 100 degrees C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above-mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, -carotene, chlorophyll, and phenolic compounds retention showed first-order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.
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    Textural and sensorial characteristics of set-type yogurt containingBifidobacterium animalissubsp.lactisBb-12 and quince powder
    (Springer, 2020) Cinar, Senay Burak; Koc, Gulsah Caliskan; Dirim, Safiye Nur; Unal, Gulfem; Akalin, Ayse Sibel
    The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containingBifidobacterium animalsssp.lactisBb12, as a function of concentration, during 28 days of refrigerated storage. For this purpose, the fresh quinces were peeled, the seeds removed, the quince cut into slices, then convectively dried, and then ground into a powder. the obtained QP was then analyzed and used in set-type yogurt formulation at different ratios (0, 0.5, 1.0, and 1.5%). the obtained QP with a particle size of d(0.5) = 78.46 +/- 6.21 mu m, a moisture content of 3.07 +/- 0.48%, water activity of 0.305 +/- 0.003, and a water-holding capacity of 3.05 +/- 0.18 g g(-1), possessed the acceptability regarding its flowability and cohesiveness values. the incorporation of QP to the milk base weakened the gel strength, while the apparent viscosity increased in yogurts fortified with 0.5% and 1.0% QP. the amount of whey loss also decreased when QP was added over the ratio of 0.5%. the color parameters of the experimental yogurts changed with the addition of QP, providing an increase in the L* values and a decrease in the a* and b* values. Similar values of texture, appearance, taste, and aroma were obtained between the control and experimental yogurts fortified with 0.5% or 1% QP.