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    Bazı Kabartıcı Kombinasyonlarının Bisküvinin Kalitatif Özelliklerine Etkisi
    (2016) Taş, Esma; Türker, Selman; Ertaş, Nilgün
    Bu çalışmada 2 farklı bisküvi formülasyonu (formülasyon 1; 25 shortening ve %28 pudra şekeri içerenendüstriyel pova bisküvi reçetesi ve formülasyon 2; %45 shortening ve %40 pudra şekeri içeren tel keskiAACC formülasyonu), 4 farklı kabartıcı kombinasyonu (sodyum bikarbonat (SBK), amonyum bikarbonat(ABK), sodyum bikarbonatamonyum bikarbonat (SBKABK), sodyum bikarbonatsodyum asit pirofosfat(SBKSAPP)) ve bu kabartıcıların 3 farklı dozu (%0.5, 1.0 ve 1.5) kullanılarak bisküvi üretilmiş ve bazıfiziksel, kimyasal ve duyusal kalite özellikleri belirlenmiştir. Araştırma sonuçlarına göre, formülasyon 1kullanılarak üretilen bisküvilerin daha yüksek kalınlık, sertlik, nem ve L* değerlerine ve daha düşükçap, yayılma oranı, kül, a* ve b* değerlerine sahip olduğu tespit edilmiştir. ABK ilavesi bisküvi çapındave yayılma oranında artışa neden olurken, SAPP ilavesi çap ve yayılma oranını azaltmıştır. Sonuç olarak;bisküvi üretiminde, formülasyon 1 kullanıldığında, %1 oranında SBKABK kombinasyonu, formülasyon 2kullanıldığında ise; %1 oranında SBKABK ve SBKSAPP kombinasyonu diğerlerine göre daha yüksekkalitede bisküviler vermiştir
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    The effect of microwave, autoclave and hot air oven stabilized wheat bran substitution on nutritional and sensorial properties of flat breads
    (2016) Ertaş, Nilgün
    The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of leavened and unleavened flat bread was studied. Wheat bran was stabilized with three applications (hot air oven, microwave and autoclave). The stabilization methods affected the physical characteristics of bazlama (thickness, spread factor) and yufka (diameter, thickness, spread factor) samples. In bazlama samples, substitution of stabilized wheat bran (SWB) lead to significant decrease in L* and increase in a* and b* values compared to the control bazlama. While autoclave and microwave stabilization methods are the most effective methods to decrease the phytic acid content for bazlama samples, for yufka samples; autoclave stabilization is the best. The mineral content (Ca, K, Mg, Mn, P, Fe and Zn) of bazlama and yufka samples significantly (p>0.05) increased with SWB substitution. Thus, autoclave stabilization could be used for wheat bran stabilization to improve the nutritional quality of bazlama and yufka samples.
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    Effects Of Baker’s Yeast Addition On Some Properties And Phytic Acid Content Of Tarhana Prepared With Different Cereal And Legume Products
    (2018) Ertaş, Nilgün
    Fermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers’ yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sample
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    Storage stability, heat stability, controlled release and antifungal activity of liposomes as alternative fungal preservation agents
    (Elsevier, 2023) Aslan, Mine; Ertaş, Nilgün; Demir, Mustafa Kürşat
    The 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).