Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

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dc.contributor.authorCagdas, Ece
dc.contributor.authorKumcuoglu, Seher
dc.date.accessioned2019-10-27T19:53:55Z
dc.date.available2019-10-27T19:53:55Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractThe effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (T-G) and melting (T-m) temperatures, as well as enthalpies (Delta H-G, Delta H-m), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T-G and T-m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G', G ''). The mechanical spectra of batters carried out at 15-80 degrees C showed a transition from fluid-like to gel-like behavior. The batter pickup values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110 O 512]en_US
dc.description.sponsorshipThis research was conducted at Ege University and the authors are indebted to the Scientific and Technological Research Council of Turkey (TUBITAK) with project number 110 O 512 for providing financial support.en_US
dc.identifier.doi10.1515/ijfe-2014-0202
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issn2194-5764en_US
dc.identifier.issn1556-3758en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1515/ijfe-2014-0202
dc.identifier.urihttps://hdl.handle.net/11454/40383
dc.identifier.volume11en_US
dc.identifier.wosWOS:000353138900003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectrheologyen_US
dc.subjectbatteren_US
dc.subjectviscoelastic propertiesen_US
dc.subjectthermal propertiesen_US
dc.subjectgrape seed powderen_US
dc.titleEffects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Battersen_US
dc.typeArticleen_US

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