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    Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake
    (Springer, 2021) Olcay, Nezahat; Demir, Mustafa Kursat
    Kumquat which is the smallest citrus fruit with an edible peel is a member of the Fortunella genus in the Rutaceae family. High nutritional value kumquat has been used as a therapeutic in folk medicine for so long, scientific studies showed its therapeutic effect against diseases. In this study; different drying methods (convection, microwave and vacuum) were applied to kumquat fruits, and kumquat powders were obtained. The kumquat powders were used in the production of cakes at 0, 10, 20 and 30% substitution rates based on the wheat flour used. Physical (color, texture, weight, volume index and symmetry index), chemical (moisture, ash, crude fat, crude protein, carbohydrate, energy, pH, total phenolic and phytic acid content) and sensory properties were evaluated in cake samples. Generally, kumquat powder substitution in cake samples improved the visual characteristics. But increased substitution rate had negative effects on physical properties. When the kumquat powder substitution rate increased from 0 to 30%; total phenolic content increased from 525.64 to 1253.58 mu g of GAE/g and phytic acid content decreased from 88.86 to 42.22 mg/100 g. Also, it was seen that total phenolic and phytic acid contents of samples positively affected by microwave and vacuum drying. 10% of kumquat powder substitution provided superior sensory properties. According to the data obtained in the study, it is recommended to use microwave and vacuum dried kumquat powders as an additive to improve the sensory properties and increase the functionality of bakery products.
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    Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of eris,te, Turkish noodle
    (Elsevier, 2022) Olcay, Nezahat; Komurcu, Tekmile Cankurtaran; Demir, Mustafa Kursat
    Corchorus olitorius, known as molokhia, is a good source of protein, which makes it a cheap and high quality food material. Molokhia could be dried to obtain a new functional food ingredient. In this study, molokhia powders dried by different methods (oven, tray, microwave and vacuum drying) were used in eris,te with 2.5, 5, 7.5 and 10% substitution ratios. Physical, chemical, sensory properties and cooking quality of eris,te samples were investigated. Molokhia powder substitution led to an increase in the ash, crude fat and protein contents of eris,te samples. Substitution ratio of 2.5% provided higher quality on the color, firmness and cooking quality properties. As the substitution ratio increased from 0% to 10%, the total polyphenolic content of eris,te samples increased from 100.26 mg GAE/kg to 245.68 mg GAE/kg. Similarly, the DPPH radical scavenging activity of samples increased from 10.05% to 76.92%. Microwave drying has provided better color values and higher ash, crude fat and crude protein contents in eris,te. Consequently, the nutritional properties of a traditional type of product, eris,te was improved with molokhia powder substitution. Microwave drying was successfully applied to obtain high quality molokhia powders.
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    Farklı teknikler ile kurutulmuş kamkat meyvesinin, bisküvi ve kek üretiminde kullanım imkânları
    (Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, 2019) Olcay, Nezahat; Demir, Mustafa Kürşat
    Kamkat (F. margarita), Fortunella cinsine ait bir narenciye olup, özellikle de yüksek antioksidan aktivitesi ve fenolik madde içeriği ile dikkat çeken bir meyvedir. Besinsel niteliğinden dolayı geleneksel Çin tıbbında kullanılmakla beraber, yapılan bilimsel çalışmalarla hastalıklara karşı terapötik etki gösterdiği de ortaya konmuştur. Bu çalışmada; kamkat meyvesi üç farklı teknik (konveksiyonel, mikrodalga ve vakumlu kurutma) ile kurutulmuş olup, proses sonucunda elde edilen tozları farklı ikame oranlarında (%0, 10, 20 ve 30), bisküvi ve kek üretiminde kullanılmıştır. Üretilen örneklerin de, fiziksel (renk, tekstür, bisküvide çap, kalınlık, yayılma oranı, kekte hacim ve simetri indeksi), kimyasal (nem, kül, ham yağ, ham protein, karbonhidrat ve enerji), besinsel (toplam fenolik madde ve fitik asit) ve duyusal özellikleri incelenmiştir. Kamkat meyve tozu ikamesi ile ürünlerin L* değerleri azalırken, a* ve b* değerlerinin arttığı tespit edilmiştir. Kamkat meyve tozu ikame oranı arttıkça; bisküvi örneklerinin nem miktarı % 4.69'dan % 5.44'e, toplam fenolik madde miktarı ise 746.18 μg GAE/mg'dan 2080.10 μg GAE/mg'a yükselmiş; protein miktarı %4.18'den %3.31'e, fitik asit miktarı ise 116.86 mg/100 g'dan 53.60 mg/100 g'a düşmüştür. Kek örneklerinde ise, nem miktarı %15.26'dan %16.74'e, toplam fenolik madde miktarı ise 525.64 μg GAE/mg'dan 1253.58 μg GAE/mg'a yükselmiş, protein içeriği %5.30'dan %4.73'e, fitik asit içeriği ise 88.86 mg/100 g'dan 42.22 mg/100 g'a düşmüştür. Ayrıca, %10 kamkat meyve tozu ikamesinin duyusal kabul edilebilirlik açısından en uygun oran olduğu belirlenmiştir. Kamkat meyvesinin kurutulmasında ise, mikrodalga kurutmanın en uygun teknik olduğu tespit edilmiştir. Sonuç olarak, kurutulmuş kamkat meyve tozlarının bisküvi ve kek üretiminde kullanımı ile kimyasal ve besinsel özelliklerinin geliştirilebileceği ve fonksiyonelliğinin arttırılabileceği kanaatine varılmıştır.