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Anti-browning and barrier properties of edible coatings prepared with electrospraying
(Elsevier Sci Ltd, 2014) Khan, Muhammad Kashif Iqbal; Cakmak, Hulya; Tavman, Sebnem; Schutyser, Maarten; Schroen, Karin
Electrospraying is an efficient practice for coating complex food products. Water-in-oil emulsion and chocolate based coatings were electrosprayed on food model systems (apple slices and candy tablets). The emulsion based coatings penetrated into the products, while chocolate based coating stayed on the target surfaces. These coatings were evaluated to prevent the browning and water loss from the apple slices. Emulsion based coatings were effective in preventing the browning of apple slices, depending on the composition of the continuous phase, but were unable to retard the water migration significantly owing to coating penetration inside the products, leaving a very thin film on the surface. In that respect, chocolate based coatings were more effective in reducing the water vapour flux compared to emulsion based coatings. The results indicated that solid lipid based coatings were more effective in water vapour flux reduction than liquid lipid based coatings. Industrial relevance: Electrospraying is an efficient coating technique which can reduce the processing cost for industrial processes. This technique has been successfully applied for food product to increase the shelf life of minimally processed food. The result found in this study can be used at industry to obtain food product with desired sensory attributes along with prolonged shelf life. (C) 2013 Elsevier Ltd. All rights reserved.
Apparent specific heat capacity of chilled and frozen meat products
(Taylor & Francis Inc, 2007) Tavman, Sebnem; Kumcuoglu, Seher; Gaukel, Volker
In this article, apparent specific heat capacities of meat and meat products, minced beef, hamburger patties, soudjouk, minced turkey meat, turkey sausage, and turkey soudjouk, were measured at temperatures ranging from -60 degrees C to +40 degrees C, using a differential scanning calorimeter. Experimental data were compared with values calculated from different predictive models given in the literature. Measured apparent specific heat capacities were also mathematically interpreted as a function of temperature, moisture and fat content by application of nonlinear regression analysis for frozen and unfrozen samples. The developed models were found to be in good agreement with the experimental data.
Bay
(Cabi Publishing-C A B Int, 2016) Cakmak, Hulya; Kumcuoglu, Seher; Tavman, Sebnem; Ambrose, DCP; Manickavasagan, A; Naik, R
A comprehensive review of solar photovoltaic hybrid food drying systems
(Taylor & Francis Inc, 2021) Barisik Marasli, Damla; Colak Gunes, Neslihan; Tavman, Sebnem
Demand for all resources, especially food, water, and energy, has increased with the rapid increase in the world population. These resources are limited and not enough for the growing population of the world. Therefore, the food-energy-water nexus approach has gained much attention in recent years. Less energy and water consumption and less waste generation became the target for the more sustainable food production. Qualitative and quantitative losses in agricultural commodities growing in rural areas depend both on the structure of foods and incorrect or inadequate process applied to postharvest operations to preserve food. Therefore, drying is the most preferred food preservation method. To minimize the energy consumption during drying process, renewable energy technologies are emerging as an alternative solution. It reduces dependency of fossil fuels, adds value to agricultural products to meet the increasing demand, and minimizes qualitative and quantitative losses. in this work, theoretical and experimental studies of photovoltaic-thermal (PV/T) or photovoltaic (PV) integrated food-drying systems were comprehensively reviewed. The researches covered in this review are classified into three groups: PV module integrated, PV/T collector-assisted food-drying systems, and PV/T-assisted heat pump-drying systems.
THE DETERMINATION OF DRYING BEHAVIOR OF ENRICHED IZMIR GEVREK WITH PROTEIN
(Pamukkale Univ, 2015) Turkut, Gulsum Merve; Cakmak, Halya; Tavman, Sebnem
In this study, Izmir gevrek -highly consumed at the breakfasts-was enriched with dairy proteins by using dairy products (Izmir tulum cheese, milk powder and whey powder) at different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160 degrees C) in a convection oven. The drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature. The Page model gave a better fit to experimental drying data and had the highest adjusted R-square with the lowest reduced chi-square and root mean square error values as compared to other models. The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.
Development and characterization of films based on okra polysaccharides and whey protein isolate
(Springer, 2022) Ormanli, Ebru; Bayraktar, Oguz; Sahar, Umut; Tavman, Sebnem; Kumcuoglu, Seher
Due to the harmful effects of plastics on nature, consumers prefer natural products, hence causing an increase in the interest in edible films. In this study, the extraction of polysaccharides from fresh and dried okra was first investigated, followed by the preparation and characterization of edible films containing okra polysaccharides and whey protein isolate. Effects of temperature, extraction time, and solid-solvent ratio on extraction yield were investigated, and optimum conditions were determined using the response surface method. The optimum extraction parameters of polysaccharides from fresh okra (FOP) were achieved at an extraction time of 90min, solid-solvent ratio of 0.10, and temperature of 22.71 degrees C, while the optimum extraction of polysaccharides from dried okra (DOP) was at an extraction time of 90min, solid-solvent ratio of 0.02, and temperature of 20.98 degrees C. FOP's extraction yield was 15.1% +/- 0.948%, while DOP's was 12.6% +/- 0.0032%. The polysaccharide content of FOP and DOP was 67.635% +/- 1.203% and 69.077% +/- 0.026%, respectively. It was determined that the viscosity value of FOP was 0.1169 +/- 0.0223Pa.s, while DOP's was 0.0473 +/- 0.004Pa.s. Polysaccharides obtained at optimum extraction conditions were combined with whey protein isolate and glycerol as a plasticizer to form edible film blends. The physical, thermal, and mechanical properties and microstructure of films were determined to characterize prepared films. The addition of okra polysaccharides to the film formulations increased the film thickness, crystallinity degree, and roughness of the prepared films, as well as the barrier properties of the films against water vapor.
Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina
(MDPI, 2023) Boluk, Ismail; Kumcuoglu, Seher; Tavman, Sebnem
The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created as a result of the production of fig molasses, is not currently used in food industry, and may cause environmental problems. The feed humidity was changed to 14-17-20%, the die temperature was 140-160-180 degrees C and the ratio of FMP was 0-7-14% at a fixed screw speed of 325 rpm. The study showed that adding FMP to extruded products had a significant effect on colour properties, water solubility and water absorption index properties. Increasing the FMP ratio had a significant reducing effect on dough properties of non-extruded mixtures such as peak viscosity (PV), final viscosity (FV) and setback viscosity (SB). The optimum conditions for the production of snacks were found to be 7% FMP, 155.44 degrees C die temperature and 14.69% humidity. It was determined that the estimated values of water absorption index (WAI) and water solubility index (WSI) for the products manufactured under ideal extrusion conditions were close to the obtained values, and that there was no significant difference between the estimated values of the other response variables and their actual values.
Effect of mixing on LAOS properties of hard wheat flour dough
(Elsevier Sci Ltd, 2016) Yazar, Gamze; Duvarci, Ozlem Caglar; Tavman, Sebnem; Kokini, Jozef L.
Large Amplitude Oscillatory Shear (LAOS) tests were conducted at strains ranging from 0.01% to 200% and different frequencies (20, 10, 1, and 0.1 rad/sec) on hard wheat flour dough samples obtained from the different phases of Farinograph mixing: 1) at the first peak, 2) 5 min after the first peak, 3) 12 min after the first peak, 4) at the 20th min. All samples showed strain stiffening and shear thinning behavior in large strains. The gluten network is the origin of strain stiffening behavior and the rearrangement of the suspended starch matrix is the origin of shear thinning behavior. LAOS enables us to independently deconvolute these two events offering new insights into the structural origins of rheological properties in the non-linear region. Dough samples started to show strain softening and shear thickening after giving a peak around 100% strain due to the onset of the breakdown of the gluten network. (C) 2016 Elsevier Ltd. All rights reserved.
Effect of quinoa flour on gluten-free bread batter rheology and bread quality
(Academic Press Ltd- Elsevier Science Ltd, 2016) Turkut, Gulsum M.; Cakmak, Hulya; Kumcuoglu, Seher; Tavman, Sebnem
A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G') and loss modulus (G") values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and sensory properties were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G' values were found to be higher than G" values in expressing the solid like characteristics of the batter. Amount of quinoa flour addition did not present significant difference on bake loss%, specific volume and protein content (p>0.05); however, 25% quinoa flour bread displayed better results with its higher sensory scores and softer texture. Quinoa and buckwheat flour mixture therefore will be a good alternative for conventional gluten-free bread formulations. (C) 2016 Elsevier Ltd. All rights reserved.
Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties
(Springer India, 2019) Kirbas, Zahide; Kumcuoglu, Seher; Tavman, Sebnem
This study examined the effects of using different fiber sources [apple pomace powder (APP), carrot pomace powder (CPP) and orange pomace powder (OPP)] on batter rheology and quality characteristics of rice flour-based gluten-free cakes. Gluten-free cake batters were formulated by replacing different amounts of rice flour (0, 5, 10, and 15%) with APP, CPP, and OPP. As a control cake, batters containing no pomace powder were used. The flow behaviors and viscoelastic characteristics of dietary fiber-enriched cake batters were investigated. All cake batters showed shear thinning behavior and the Power Law model was found to explain the flow behavior of all batter formulations. Apparent viscosity, elastic modulus (G), and viscous modulus (G) of the batter increased with increasing pomace powder content. Furthermore, addition of pomace powder increased batter specific gravity and crumb hardness, and decreased specific volume of cakes. Cakes containing 5% OPP had similar volume index and hardness values to the control sample. The sensory properties of the cake samples were investigated concerning color, texture, appearance, flavor and overall acceptability, and those with 5% OPP received the highest acceptance scores from the panelists.
Effects of sonication on the extraction of pepsin-soluble collagens from lamb feet and product characterization
(Elsevier, 2022) Ata, Ozge; Kumcuoglu, Seher; Tavman, Sebnem
This study was conducted to extract pepsin-soluble collagen with ultrasound aided process (UPSC) from lamb feet and investigate the effects of ultrasonic treatment at different temperatures and times on collagen concentration and structure. The most effective extraction condition for collagen by ultrasonic treatment was 25 degrees C/60 min. The collagen concentration of the UPSC increased as the sonication time (20, 40, and 60 min) increased at the same temperature (P < 0.05). All UPSCs were characterized as Type I collagen composed of alpha 1 and alpha 2 chains. The Fourier transform infrared spectra showed that the collagens maintained their triple helical structure, even after ultrasonic treatment in combination with pepsin digestion. The scanning electron microscopy images of the UPSCs revealed that sonication could cause some physical changes. These results suggest that lamb feet can be an alternative source of collagen for the food, pharmaceutical, and nutraceutical industries.
Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses
(Walter De Gruyter Gmbh, 2012) Akkaya, Zueleyha; Schroeder, Jewe; Tavman, Sebnem; Kumcuoglu, Seher; Schuchmann, Heike Petra; Gaukel, Volker
In the present study carob molasses (pekmez) was spray dried to obtain a powder with desired improved handling properties. Maltodextrin with dextrose equivalent (DE) values of 8.6, 15.3 and 18.6 was used as a drying agent. Different molasses to maltodextrin ratios (25:75, 50:50), and dryer air inlet temperatures (160 degrees C, 210 degrees C) were additional parameters. The spray dried powders were analyzed for glass transition temperature, moisture content, water activity, wetting behavior, particle size, color, total phenolic content and antioxidant activity. The expected increasing effect of decreasing DE value on the glass transition temperature was obscured by different moisture contents. The glass transition temperature was mainly lowered by increasing the pekmez to maltodextrin ratio but also by increasing the air inlet temperature resulting in increasing moisture content. Wetting behavior was strongly influenced by the DE value. Total phenolic content was reduced in general by about 10 % and antioxidant activity changed by about 20 % independent from the investigated parameters. It can be concluded that spray drying of pekmez with addition of maltodextrin is a suitable method to improve and adjust handling properties of pekmez without loss of its nutritional value.
THE EFFECTS OF TEMPERATURE AND MUSCLE COMPOSITION ON THE THERMAL CONDUCTIVITY OF FROZEN MEATS
(Wiley, 2010) Kumcuoglu, Seher; Turgut, Alpaslan; Tavman, Sebnem
Thermal conductivity values of meat samples with moisture contents between 4.73 and 79.47% (wet basis) and fat contents between 1.44 and 93.17% (wet basis) were measured at temperatures ranging from -30 to 25C using the line heat source probe method. Thermal conductivities of frozen meat samples were higher than the ones in the unfrozen state. Measured thermal conductivity values were mathematically interpreted as a function of temperature, moisture, protein and fat contents by application of nonlinear regression analysis for frozen samples. Measured thermal conductivities were compared with the models given in the literature. Levy's model provided more accurate predictions than the others in the frozen state and parallel model showed the best predictions in the unfrozen state. For unfrozen state, thermal conductivity was found to increase with moisture content and decrease with fat content, although in the frozen state, thermal conductivity increases with decreasing temperature.
Electrospray coating of minimally processed strawberries and evaluation of the shelf-life quality properties
(Wiley, 2019) Cakmak, Hulya; Kumcuoglu, Seher; Tavman, Sebnem
In this study, strawberries were coated with electrospraying and dipping method. Water-in-oil (w/o) emulsions were used as coating material, and quality parameters, namely water loss, pH, titratable acidity, color, firmness, total antioxidant activity and phenolic content, microbial load, sensory properties, and microstructure of strawberries were evaluated. Moisture loss of strawberries significantly reduced with coating compared to the control sample; however, the reduction in moisture was similar for dip-coating and electrospraying methods. The brightness of strawberries decreased with storage, while redness, yellowness, and Chroma values were increased significantly (p < .05). The firmness of control and dip-coated strawberries decreased significantly, but the firmness of electrospray-coated samples was comparably higher than control and dip-coated samples. Sensory properties were not affected from the coating formulation, and samples were found as acceptable at the end of storage. Homogeneous coating of the surface was provided with electrospray coating method. Moreover, the electrospray coating has a potential in edible coating applications for fresh fruits and help to extend their shelf life. Practical Applications Electrospray coating is a novel coating method of producing fine droplets down to submicron sizes from a conductive or semiconductive feeding solution. This method allows obtaining homogeneous surface coatings with small amount of coating material applications. Thus, excessive coating material consumption and drip loss from the coated target is prevented. Besides regarding electrical potential application during electrospraying, the sprayed material adheres well on the surface to be coated, even if the nonconductive or uneven surface structure is present. Hydrophobic coating material application such as oil-in-water based emulsions via electrospraying helps to reduce moisture transfer, and fresh-cut or minimally processed fruit and vegetable quality is improved during storage. Therefore, w/o emulsion-based coatings were applied with electrospraying method in order to evaluate coating efficiency by means of quality properties of minimally processed strawberries.
Food preservation technologies
(Academic Press Ltd-Elsevier Science Ltd, 2019) Tavman, Sebnem; Otles, Semih; Glaue, Selale; Gogus, Nihan
[No abstract available]
In Memoriam Professor Ismail Hakki Tavman
(Old City Publishing Inc, 2021) Tavman, Sebnem; Turgut, Alpaslan; Cotta, Renato M.; Orlande, Helcio R. B.; Naveira-Cotta, Carolina P.; Egry, Ivan; Sacadura, Jean Francois
[No Abstract Available]
Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute
(Elsevier Sci Ltd, 2023) Ozcan, Ipek; Ozyigit, Esra; Erkoc, Selen; Tavman, Sebnem; Kumcuoglu, Seher
This paper aimed to examine the effect of using aquafaba in different ratios (25%, 50%, 75%, 100%) as an egg yolk substitute on the physical, structural, and rheological properties of mayonnaise. Large amplitude oscillatory shear analysis (LAOS) parameters (eta L ' , eta M ' , G'L , G'(M) , e(3) , e(1) , v(3) , v(1)) were evaluated to determine the rheological properties of mayonnaise samples. The droplet size of samples significantly increased and the stability of the emulsion decreased after 50% substitution ratio. The density of mayonnaise significantly increased with increased aquafaba substitution. According to Lissajous curves, egg yolk substitution with aquafaba leads to a decrease in stress values. Aquafaba affected the microstructure of samples and decreased the dissipated and stored energies. The LAOS parameters showed that the sample's behavior is strain stiffening and shear thinning in the nonlinear region. Textural parameters decreased with increased ratio of aquafaba. Significant differences were observed for L*, a*, b* and Delta E values.
Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties
(Springer India, 2019) Bozdogan, Neslihan; Kumcuoglu, Seher; Tavman, Sebnem
This study aimed to determine the influence of substituting rice flour and potato starch with quinoa flour at different levels on the rheological properties of batters and physical, chemical properties and quality parameters of gluten-free cakes. Substituting rice flour and potato starch with quinoa flour resulted in an increase in the batter density. Rheological analysis showed that, Power Law model is the most suitable model to represent the flow behavior of cake batters and the batters exhibited solid-like behavior with the exception of the sample without quinoa flour. Also elastic modulus (G) and viscous modulus (G) of the batters increased with quinoa flour substitution in the frequency range of 0.01-10Hz. In addition to this, according to the temperature sweep test results, quinoa flour addition increased the mechanical strength of the batters. Physical, chemical properties and quality parameters of the cakes were significantly improved by quinoa flour substitution. In general, volume of the cakes increased but hardness values of the cake crumbs decreased with the increase in quinoa flour substitution. The cake, produced with 50% quinoa flour, had the highest scores for both taste and overall acceptability.
LAOS behavior of the two main gluten fractions: Gliadin and glutenin
(Academic Press Ltd- Elsevier Science Ltd, 2017) Yazar, Gamze; Duvarci, Ozlem C.; Tavman, Sebnem; Kokini, Jozef L.
Crude gliadin and glutenin fractions were studied using Large Amplitude Oscillatory measurements. LAOS measurements were carried out at three different frequencies (20, 10, 1 rad/sec) between the strain values of 0.01-200%. The beginning of non-linearity for glutenin occurred at similar to 2.5%, while an initial region of strain hardening was observed for gliadin (2.5-10%) at 1 rad/sec frequency and up to 15% at the higher frequencies applied. Lissajous curves showed in the elastic analysis of both fractions glutenin was more elastically dominated since Lissajous curves were narrower, while for gliadin the ellipses were much broader suggesting more fluid-like behavior and each ellipse depended on the magnitude of frequency. Decreasing frequency increased the viscous behavior of both glutenin and gliadin in the non-linear region, but the change in gliadin was much more pronounced. Gliadin molecules only display intramolecular disulfide bonds creating a great deal of mobility whereas for glutenin molecules, which contain both intermolecular and intramolecular disulfide bonds, the strong network structure formed by this molecular arrangement results in very pronounced strain stiffening. (C) 2017 Elsevier Ltd. All rights reserved.
Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: the effect of dietary fiber enrichment
(Elsevier Sci Ltd, 2020) Ozyigit, Esra; Eren, Ismail; Kumcuoglu, Seher; Tavman, Sebnem
The aim of this study is to investigate the effect of dietary fiber enrichment on non-linear viscoelastic behavior of gluten-free cake batters by using Large Amplitude Oscillatory Shear (LAOS) analysis. Textural properties and specific volume of gluten-free cakes were also determined to investigate the possible correlations with LAOS parameters. Gluten-free cake batters were formulated by replacing buckwheat flour with two different dietary fiber sources, namely orange fiber (OF) and orange pomace powder (OPP) at five different levels (0%, 4%, %8, %12 and 16%). All gluten-free cake batter samples exhibited linear viscoelastic properties at small strain amplitudes but Theological properties enters the non-linear region by increasing strain amplitude. the Lissajous-Bowditch curves revealed that stored energy increased by increasing dietary fiber amount and gluten-free cake batters became more elastic in the non-linear region. the normalized elastic Chebyshev coeffients (e(3)/e(1)) indicated the strain hardening behavior of cake batters at small strain amplitudes shifted to strain softening in the non-linear region. the e(3)/e(1) and v(3)/v(1) ratios as a function of strain amplitude indicated that non-linearity is more pronounced in the elastic component compared to the viscous component. the S and T values calculated at 50% strain amplitude showed strong correlation with water retention capacity, hardness and specific volume of gluten-free cakes enriched with OF whereas softer correlations were obtained for the OPP-containing ones due to elastic instability of the batters. Principal component (PCA) and hierarchical cluster analysis (HCA) were performed to provide basic graphical comparison of the differences/similarities between non-linear Theological properties of gluten-free cake batters by considering LAOS parameters. the viscoelastic properties of the cake batters containing 16% OPP were found to be suitable for high gas retention capacity since the highest cake specific volume was obtained.

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