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Öğe The comparison of lupin milk with soy milk as an alternative egg substitute for cake production(Wiley, 2022) Aslan, Mine; Bilgicli, NerminThis study was aimed to produce low-egg cake by replacing 0%, 25%, 50%, and 75% of egg used in cake production with legume milk obtained from soy and lupin. Some physical, chemical, and sensory properties of the cakes prepared with the different replacement ratios of legume milk were determined. Cakes containing soy milk gave higher amounts of ash, fat, total phenolic content (TPC), antioxidant activity, Ca, K, Mg, and P compared to lupin milk substituted cakes. Crust and crumb L* and b* values of cakes prepared using lupin milk were found to be higher than those using soy milk. Increasing legume milk ratio in the cake formulation decreased the volume index and increased the hardness. Utilization of lupin milk gave higher cake volume index and lower hardness compared to soy milk. According to the sensory analysis results, the substitution of egg with 75% soy or lupin milk caused a decrease in the overall acceptability score. Practical applications Egg is an important ingredient for cake formulation. High usage ratio of egg causes both increase in the cost of the product and has negative effects on human health with its high cholesterol content. On the other hand, some people may prefer products with low egg content or eggless. In recent years, various substitutes, mainly vegetable protein-based products, have been used as egg substitutes in food science. This study aimed to develop a cake formulation using soy milk and lupin milk as egg replacer. The use of soy milk as an egg replacer has been studied before, but this study revealed that lupin milk used as an alternative to soy milk, can be a new food ingredient as an egg replacer in cake formulation.Öğe Foam drying of aquafaba: Optimization with mixture design(Wiley, 2021) Aslan, Mine; Ertas, NilgunThe aim of the present investigation was to optimize the variables of the aquafaba foam drying process using response surface methodology. Foaming conditions, amount of foaming agents (carboxymethylcellulose (CMC), Na-alginate, polydextrose, and whey powder) optimized by the mixture design of response surface methodology (RSM) minimizing foam density and drainage volume. The effect of different drying air temperatures (50, 60, and 70 degrees C) was then evaluated on the physico-chemical properties of foam-mat dried aquafaba powder. Different drying temperatures were significantly affected the color parameters (L* and a*) of powders (p < .05). An increase in the temperature also resulted in a decrease of 1.63-, 1.40-, and 1.42-fold in moisture, water activity, and wettability, respectively, and a 1.22-fold increase in hygroscopicity. Finally, solubility and water absorption index of powders effected no significantly with different drying temperature (p > .05). Practical applications Aquafaba have high protein content and health-promoting ingredients such as polyphenols and generally discarded as food waste. Aquafaba have high water content and limited shelf life, so the drying process is provided some advantages such as small volume and storage space, easy transportation, and long shelf life. Foam- mat drying process was successfully application for sensitive products due to rapid drying at lower temperature, retention of high nutrition, easy reconstitution characteristics, and cost-effective. The aquafaba powder can be used in bakery products, snacks, beverages, and ice creams in the food industry.Öğe Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders(Elsevier, 2021) Aslan, Mine; Bilgicli, NerminThis study aimed to evaluate the effects of fermented soy powder (FSP) and fermented lupin powder (FLP) at 0-30% ratio on chemical, physical and sensory properties of cake samples. The 30% usage ratio of legume powders increased the protein, ash, fat, Ca, Cu, Fe, Mg, Mn, P and Zn content of cake samples up to 15.8%, 2.0%, 22.4%, 113.19 mg/100g, 0.27 mg/100g, 3.34 mg/100g, 48.64 mg/100g, 0.68 mg/100g, 441.82 mg/100g and 1.60 mg/100g (for FSP) and 13.2%, 1.7%, 19.9%, 99.04 mg/100g, 0.25 mg/100g, 2.65 mg/100g, 22.41 mg/ 100g, 10.56 mg/100g, 376.17 mg/100g and 1.29 mg/100g (for FLP), respectively. The total phenolic content and antioxidant activity content of the cake samples containing FSP ranged between 2.61 mgGAE/g and 3.60 mgGAE/g and between 34.34% and 41.35%, respectively. Cake samples with FSP at all utilization levels contained higher antioxidant activity than cake with FLP. Increasing ratios of FSP presented lower L* and b* crust color compared to control. FLP had a less negative effect on the volume and firmness values of cake than FSP. Sensory analysis results revealed that the use of FSP and FLP over 20% ratio decreased overall acceptability scores of the cakes.Öğe Improvement of Structural and Nutritional Quality of Gluten Free Pasta(Taylor & Francis Inc, 2023) Ertas, Nilgun; Aslan, Mine; Cevik, AsumanIn this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in glutenfree pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.Öğe Lipozomal enkapsüle edilmiş bazı bitki ekstraktlarının ekmek ve yaş makarna formülasyonlarında doğal koruyucu olarak kullanımı(Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, 2022) Aslan, Mine; Ertaş, Nilgün; Demir, Mustafa KürşatBu çalışmanın ilk aşamasında, Rosmarinus officinalis (biberiye), Pimpinella anisum (anason), Cinnamomum verum (tarçın), Zingiber officinale (zencefil), Mentha piperita (nane), Curcuma longa (zerdeçal), Foeniculum vulgare (rezene), Syzygium aromaticum (karanfil), Laurus nobilis (defne) ve Thymus vulgaris (kekik)'den oluşan 10 adet aromatik bitki ekstraktları elde edilmiş, elde edilen bu ekstraktların toplam fenolik madde (TFM) miktarı, antioksidan aktivite değeri ve antifungal özellikleri belirlenerek, en yüksek biyoaktif bileşen içeriği ile yüksek antifungal etki gösteren 5 adet tıbbi aromatik bitki ekstraktı seçilmiştir. Çalışmanın ikinci aşamasında; ilk aşamada belirlenen tarçın, zerdeçal, zencefil, karanfil ve defne ekstraktları lipozom ile enkapsüle edilerek, enkapsülasyon verimliliği, antifungal özellikleri, partikül boyut dağılımları, termal özellikleri, in-vitro mide ve bağırsak direnci, ısıl stabiliteleri analiz edilerek üstün özellikler gösteren 2 adet lipozom örneği tespit edilmiştir. Çalışmanın üçüncü aşamasında, bir önceki aşamada belirlenen lipozom ile enkapsüle edilmiş tarçın ve karanfil ekstraktları 5 farklı (%0, 0.1, 0.2, 0.3, 0.4 ve 0.5) oranda ekmek ve yaş makarna formülasyonuna ilave edilmiş ve son ürünlerin bazı fiziksel, kimyasal, mikrobiyolojik ve duyusal özelliklerinin yanı sıra depolama süresince (0, 7, 14 ve 21 gün) ekmek ve (0, 7, 14, 21 ve 28 gün) yaş makarna örneklerinin bazı kalite özellikleri üzerine etkileri araştırılmıştır. Tıbbi aromatik bitki ekstraktları arasında Syzygium aromaticum, Cinnamomum verum, Curcuma longa ve Zingiber officinale TFM miktarı açısından, Syzygium aromaticum, Cinnamomum verum, Curcuma longa, Zingiber officinale, Laurus nobilis ve Rosmarinus officinalis bitki ekstraktlarında ise antioksidan aktivite açısından daha üstün bulunmuştur. Küf suşları arasında en yüksek inhibisyon zon çapları Aspergillus oryzae, Penicillium digitatum ve Aspergillus niger suşuna karşı Cinnamomum verum, Curcuma longa, Zingiber officinale, Syzygium aromaticum ve Laurus nobilis bitki ekstraklarının kullanımı ile elde edilmiştir. Antifungal özelliği yüksek olan Cinnamomum verum, Curcuma longa, Zingiber officinale, Syzygium aromaticum ve Laurus nobilis ekstraktları lipozom ile enkapsülasyon işlemine tabi tutulduktan sonra küf suşlarına karşı etkinliklerinin arttığı belirlenmiştir. Küf suşlarına karşı en yüksek inhibisyon zon çapı ve en düşük minimum inhibisyon konsantrasyon ve minimum fungisidial konsantrasyon değerleri Cinnamomum verum ve Syzygium aromaticum örneklerinde tespit edilmiştir. Lipozom örneklerine ait TFM miktarı açısından enkapsülasyon etkinliği %86.60 ile 92.87 arasında değişim göstermiştir. Dondurarak kurutma-rehidrasyon 4°C, 4°C, 20°C ve -20°C'de depolama sonrası en yüksek enkapsülasyon etkinlik değeri Curcuma longa örneği ile elde edilmiştir. Isıl stabilitesi en yüksek olan lipozom örneği Syzygium aromaticum olarak belirlenmiştir. İn-vitro mide ve bağırsak ortamında en yüksek salınım değerleri Laurus nobilis örneğinde sırasıyla %71.18 ve %98.68 olarak bulunmuştur. Ekstrakt yüklü lipozom örneklerinde lipit çift katmanlarının jel halinden sıvı kristal forma geçtiği sıcaklık (1.69 -5.31°C), ön faz geçişi sıcaklığı (102.16-133.10°C) ve ana faz geçiş sıcaklığı (116.47-165.22°C) olmak üzere üç farklı sıcaklık aralığında endotermik faz geçişi meydana gelmiştir. Ekmek formülasyonunda artan oranda lipozom kullanımı ekmek hacmini azaltarak spesifik hacmi düşürmüş ve ekmek sertliğini artırmıştır. Syzygium aromaticum yüklü lipozom ilaveli ekmek örneklerinde daha yüksek TFM miktarı ve antioksidan aktivite değerleri belirlenmiştir. Depolamanın 21. gününe kadar ekmek örneklerinin antioksidan aktivite değerinde artış belirlenmiştir. %0.3 kullanım oranına kadar ekstrakt yüklü lipozom ilaveli ekmek örneklerinde maya/küf gelişimi depolamanın 14. gününden itibaren hızlanırken daha yüksek oranda lipozom ilaveli örneklerde ise depolamanın 21. gününe kadar mikrobiyal gelişim gözlenmemiştir. Ekmek üretiminde Cinnamomum verum yüklü lipozom ilavesinin %0.1 oranına kadar, Syzygium aromaticum yüklü lipozom ilavesinin ise %0.3 oranına kadar kullanımı duyusal kaliteyi olumsuz etkilememiştir. Yaş makarna üretiminde %0.5 ilave oranında Cinnamomum verum ve Syzygium aromaticum yüklü lipozom kullanımı ile kontrol örneklerine kıyasla hacim artışı değerlerinde sırasıyla %29.39 ve %29.93 oranında bir azalış ve sıkılık değerlerinde ise %40.99 ve %34.41 oranında bir artış belirlenmiştir. Ekstrakt yüklü lipozom ilaveli tüm yaş makarna örneklerine ait suya geçen kuru madde miktarı değerleri %5.00'den daha düşük olarak bulunmuştur. Syzygium aromaticum yüklü lipozom kullanımı ile daha yüksek L* ve b* değeri elde edilirken, Cinnamomum verum kullanımı ile daha yüksek a* değeri elde edilmiştir. Yaş makarna formülasyonunda Syzygium aromaticum ve Cinnamomum verum yüklü lipozomların artan oranda kullanımı ile makarna örneklerinin TFM miktarları ile antioksidan aktivite değerleri artmıştır. Bu artış Syzygium aromaticum kullanımı ile daha yüksek değerlere ulaşmıştır. Artan depolama süresi ile yaş makarna örneklerinin L* ve b* değeri azalırken, 28. günde en yüksek a* değeri elde edilmiştir. Depolama sonunda yaş makarna örneklerinin mikrobiyal yükü %0.3'den yüksek Cinnamomum verum ve %0.1'den yüksek Syzygium aromaticum yüklü lipozom ilavesi ile 3 log kob/g değerinden daha düşük olarak belirlenmiştir. Cinnamomum verum yüklü lipozom örneğinin tüm kullanım oranlarında yaş makarna örneklerinin duyusal özellikleri olumlu etkilerken, artan oranda Syzygium aromaticum kullanımı ise duyusal özellikleri olumsuz etkilemiştir.Öğe Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour(Springer, 2023) Konak, Ulgen Ilknur; Keskin, Hilal; Abanoz, Yasemin Yavuz; Aslan, Mine; Tontul, Sultan ArslanIn this study, snacks were prepared by combining hazelnut shell, teff flour, persimmon powder, almond milk, carob flour, and quince seed mucilage. The snack properties were assessed by analyzing physical (water holding capacity (WHC), water solubility index (WSI), shrinkage ratio, and color change), chemical (ash, protein, fat, dietary fiber, and total phenolic content), textural (hardness and fracturability), and sensory (appearance, taste, odor, and texture) properties. An increase in hazelnut shell content resulted in lower WHC and WSI, but higher shrinkage value. Snacks produced with hazelnut shell became lighter (L*: 34.53-38.61) compared to the control sample (L*: 23.22). The proximate composition of the snacks mostly differed in protein content (11.52-12.94%), total dietary fiber (31.91-44.96%), and total phenolic contents (2.20-2.77 mg GAE/g sample) compared to the control sample. However, Ca (0.241-0.246 g/100 g) and Mg (0.145-0.161 g/100 g) contents showed no significant difference (p > 0.05) among all the snacks and the control sample. Compared to the control (732.27 g), hardness values (223.20-683.20 g) of the snacks decreased with increasing hazelnut shell incorporation. Sensory evaluation revealed that the increasing hazelnut shell and mucilage concentration resulted in increasing taste and odor features of snacks. Additionally, the newly formulated snack product containing hazelnut shell and persimmon powder received higher sensory scores than the control samples. [GRAPHICS]Öğe Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread(Wiley, 2022) Arslan-Tontul, Sultan; Cetin-Babaoglu, Humeyra; Aslan, Mine; Tontul, IsmailThe study aimed to produce instant dried baker's yeast (BY) by conventional or infrared-assisted refractance window drying (RWD or InfraRWD, respectively) and compare their bakery performance with commercial BY. According to the findings of the study, the total yeast count was higher than 9.60 log cfu/g in all dried BY samples, and the lowest viability was obtained in BY dried by InfraRWD at 50 degrees C. In general, BY produced by RWD increased the physical quality parameters of bread such as specific volume, total cell count, and the number of cell areas of bread crumbs. Moreover, bread leavened by BY dried by RWD slowed down the staling rate of bread, while infrared assistance accelerated the staling. Sensorial analysis showed that bread produced by refractance window dried BY was more acceptable than commercial BY. In a conclusion, RWD can be an effective alternative to the production of instant baker's yeast, but the most quality features of BY has negatively affected by infrared assistance. Practical Application In the drying of baker's yeast, promising advantages can be obtained by refractance window drying. The higher specific volume and superior bread crumb with a retarded staling rate were determined when bread was produced by the refractance window. This is the first time that RWD and InfraRWD have been used for the production of instant baker's yeast and it has several practical applications for bread quality.Öğe Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents(Elsevier, 2023) Aslan, Mine; Ertaş, Nilgün; Demir, Mustafa KürşatThe aim of this study was to investigate the characteristics of liposomes encapsulated ethanolic Cinnamomum verum, Curcuma longa, Zingiber officinale, Syzygium aromaticum and Laurus nobilis extract prepared using lipid phase containing phosphatidylcholine/extract mixture of 10:1. The antifungal activity, size, zeta (ζ) potential, morphology, physical stability, heat stability, release in in-vitro digestion, color and differential scanning calorimetry (DSC) were conducted to determine the characteristics of liposomes. All extract-loaded liposomes showed prominently antifungal activity against Aspergillus sp. and Penicillium sp. The encapsulation efficiency of all samples was 86.60%–92.87%. Curcuma longa loaded liposome had high encapsulation efficiency after freeze dry-rehydration (FD-RH), long-term and freeze-thaw (FT) storage treatment. The thermal stability of Syzygium aromaticum loaded liposomes was higher than the others. The highest release values in the in-vitro gastric and intestinal condition were detected in Laurus nobilis loaded liposome. DSC data of liposomes demonstrated to be the endothermic phase at three different temperature ranges: lipid bilayers transition from gel state to liquid crystal form (1.69–5.31 °C), the pre-phase transition temperature (102.16–133.10 °C) and the main phase transition temperature (116.47–165.22 °C).
