Visualisation of cakes differing in oil content with magnetic resonance imaging

Basit Öğe Kaydı
dc.contributor.authorKirtil, Emrah
dc.contributor.authorTonyali, Bade
dc.contributor.authorAydogdu, Ayca
dc.contributor.authorBulut, Elif Yildiz
dc.contributor.authorTatar, Betul Cilek
dc.contributor.authorOztop, Mecit Halil
dc.date.accessioned2024-02-23T14:20:30Z
dc.date.available2024-02-23T14:20:30Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractMagnetic resonance imaging (MRI) is a non-invasive imaging technique that can visualise samples' interior by using the signal coming from mobile protons. The aim of this study was to examine the effects of oil content and peanut/raisin addition on cake quality and to illustrate the power of MRI in analysis of moisture and oil distribution. For this purpose, MR images were acquired with a spin echo sequence and relaxation times T-1 and T-2, and moisture content and firmness of cakes were measured. High oil cakes (HOC) had higher moisture content and lower firmness than low oil cakes (LOC). However, addition of raisin/peanut did not affect the firmness of cakes significantly. In MR images, HOC cake crumb, owing to its higher oil content, displayed larger signal intensities. Signal acquired from different slices demonstrated an increase in moisture content from crust to centre of the cakes. Peanut and raisin signals were suppressed in fat and water suppression sequences, respectively. Significant correlation between transverse relaxation time (T-2a) and oil content (R-2 = 0.99) was found. Moreover, longitudinal relaxation time (T-1) was found to be strongly correlated with moisture content (R-2 = 0.99). The results demonstrated MRI's power as an accurate and non-invasive analysis method in baking.en_US
dc.identifier.doi10.1080/10942912.2017.1326057
dc.identifier.endpageS1036en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.scopus2-s2.0-85026542795en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpageS1025en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2017.1326057
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13186
dc.identifier.volume20en_US
dc.identifier.wosWOS:000423507200087en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCakeen_US
dc.subjectMrien_US
dc.subjectOil Contenten_US
dc.subjectFirmnessen_US
dc.subjectMoisture/Oil Distributionen_US
dc.titleVisualisation of cakes differing in oil content with magnetic resonance imagingen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu