Research Interests:
Spices are used in foods for their desirable flavors and aromas; in addition, for their antimicrobial and antioxidant activity which may help preservation of the food. The aim of this study is to survey the feasibility of spray dried... more
Spices are used in foods for their desirable flavors and aromas; in addition, for their antimicrobial and antioxidant activity which may help preservation of the food. The aim of this study is to survey the feasibility of spray dried sumac extract production and use of reconstituted form of this product as an antibacterial agent.
tr (G. Çalışkan) 0 232 311 30 10 0 232 342 75 92 ÖZET Bu çalışmada, farklı meyve ve sebze unlarının (nohut, soya, barbunya, mercimek, keçiboynuzu ve bezelye) ekmek formülasyonlarına ilavesi ile üretilen ekmeklerin kalite özellikleri... more
tr (G. Çalışkan) 0 232 311 30 10 0 232 342 75 92 ÖZET Bu çalışmada, farklı meyve ve sebze unlarının (nohut, soya, barbunya, mercimek, keçiboynuzu ve bezelye) ekmek formülasyonlarına ilavesi ile üretilen ekmeklerin kalite özellikleri belirlenmiştir. Çalışmanın ilk aşamasında farklı ön işlenmiş meyve ve sebze unları, ekmek formülasyonundaki un miktarının ağırlıkça %20'si ile yer değiştirilerek ekmek formülasyonuna ilave edilmiştir. Pişirilen ekmek örnekleri için nem, su aktivitesi, renk (CIE L*, a* ve b*) ve boyut ölçümleri yapılmıştır. Ayrıca, yarı eğitilmiş panelistler tarafından ekmeklerin renk, koku, lezzet, gözeneklilik ve genel beğeni özellikleri değerlendirilmiştir. Çalışmanın ikinci aşamasında ise yapılan duyusal değerlendirme paneli sonucunda en çok beğenilen ekmeğin barbunya unu katkılı ekmek olduğunun belirlenmesi nedeniyle, farklı oranlarda (%5, 10, 15, 20 ve 25) barbunya unu katkısının ekmeklerin fiziksel ve duyusal özellikleri üzerindeki etkisi incelenmiştir. Sonuç o...
Toz g›dalar, uzun raf ömrünün yan› s›ra; kolay kar›flabilme ve doz ayarlama kolayl›¤›, depolama ve ambalajlama kolayl›¤›, düflük tafl›ma maliyeti ve mikrobiyolojik stabilite gibi avantajlar›ndan dolay› g›da formülasyonlar›nda yayg›n... more
Toz g›dalar, uzun raf ömrünün yan› s›ra; kolay kar›flabilme ve doz ayarlama kolayl›¤›, depolama ve ambalajlama kolayl›¤›, düflük tafl›ma maliyeti ve mikrobiyolojik stabilite gibi avantajlar›ndan dolay› g›da formülasyonlar›nda yayg›n olarak tercih edilmektedir. Yap›lan bu çal›flmada; kivi, ayva ve balkaba¤›n›n dondurularak kurutulmas› ve ö¤ütülerek elde edilen toz ürünün özelliklerinin belirlenmesi hedeflenmifltir. Bu amaçla, parçalan›p püre haline getirilen meyvelere %10 (a¤›rl›kça) oran›nda maltodekstrin (10-12 Dekstroz Eflde¤eri (DE)) ilave edilerek, meyve püreleri vakumlu dondurarak kurutucuda (Armfield, FT 33 Vacuum Freeze Drier, ‹ngiltere) kurutulmufltur. Elde edilen meyve püresi tozlar›n›n; baz› fiziksel ve kimyasal özellikleri belirlenmifltir. En düflük nem içeri¤i (%4.20±0.05, yafl bazl›) ve su aktivitesi de¤eri (0.225±0.00) kivi püresi tozlar›nda gözlenmifltir. En yüksek C vitamini de¤eri taze kivi (66.30±0.28 mg/100g) ve kivi püresi tozunda (40.95±0.51mg/100g), en düflük C...
Pumpkin (Cucurbita moschata) is a good source of carotenoid, pectin, minerals, vitamins, phenolic compounds and terpenoids constituting its nutritional value. This study was intended to produce freeze dried pumpkin puree powder to be used... more
Pumpkin (Cucurbita moschata) is a good source of carotenoid, pectin, minerals, vitamins, phenolic compounds and terpenoids constituting its nutritional value. This study was intended to produce freeze dried pumpkin puree powder to be used as a functional ingredient in food products such as noodles, breads, cakes, soup and pasta products for improving their nutritional values and flavor. During the freeze drying process, total time was determined to be 9 hours by following the changes in the weight of the samples. According to the results, moisture content and water activity values of the pumpkin powders were in acceptable limits for safe storage of products. Freeze drying process decreased vitamin C content by 18%, total carotenoid content about 26% and the total phenolic compounds as 3%. Among the powder properties of the dried product, the bulk density was found to be 0.113 g/ml and average wettability and solubility times were determined as 710 and 16 s, respectively. Determinati...
Research Interests:
Research Interests:
This study was intended to determine the drying kinetics of persimmon puree in a freeze drier. Experimental drying data were fitted to theoretical (Fick's Law of Diffusion) and ten well-known empirical thin layer drying models. In... more
This study was intended to determine the drying kinetics of persimmon puree in a freeze drier. Experimental drying data were fitted to theoretical (Fick's Law of Diffusion) and ten well-known empirical thin layer drying models. In addition, the effective moisture diffusivity and color changes depending on the drying time were determined. The criteria considered for selecting the most suitable model were to obtain the highest R 2 and lowest RMSE, and F 2 values. Depending on these criteria, Logarithmic model (R 2
This study was intended to determine the drying kinetics of freeze dried pumpkin puree. Drying data were fitted to nine well-known thin layer drying models. In addition, the moisture content, water activity, and color values depending on... more
This study was intended to determine the drying kinetics of freeze dried pumpkin puree. Drying data were fitted to nine well-known thin layer drying models. In addition, the moisture content, water activity, and color values depending on the drying time were measured and effective moisture diffusivity was calculated. Logarithmic model (R 2 =0.996; RMSE=0.021; χ 2 =0.00066) was chosen to estimate the moisture ratio of pumpkin puree during the drying process with a great accuracy. The effective moisture diffusivity (D eff) of pumpkin puree was found to be as 3.647 x10 −10 m 2 /s.