Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality

Thu, 01 Jan 2009 00:00:00 GMT

Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality Öztürk Muti, Serpil Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement Of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.

Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments

Thu, 01 Jan 2009 00:00:00 GMT

Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments Öztürk Muti, Serpil The aim of the present study was to investigate effects of debranching, autoclaving-storing cycles, and drying processes (oven-drying or freeze-drying) on RS contents, thermal, pasting, and functional properties of high-amylose maize starches (Hylon V and Hylon VII). The resistant starch (RS) contents increased (<= 57.8%) with increasing autoclaving-storing cycles. RS contents of oven-dried samples were higher than those of freeze-dried samples due to ongoing retrogradation of starch during oven drying at 50 degrees C. Debranching caused a significant decrease in peak transition temperature and enthalpy values as compared with native starches. Solubility and water binding values of RS preparations were higher than those of native starches. Addition of native and autoclaved samples had improving effect on emulsion properties of albumin. Cold viscosity values of oven-dried samples were lower as compared with freeze-dried samples; this might be due to higher number of H-bonds in oven-dried samples expected to be formed during drying. Debranching and autoclaving-storing cycles caused decreases in peak, breakdown, and final viscosity values. The results of present study showed that debranching and heat treatments increased the RS contents and improved the functional properties of high-amylose maize starches.

Evaluation of antimicrobial activities of several Mannich bases and their derivatives

Sat, 01 Jan 2005 00:00:00 GMT

Evaluation of antimicrobial activities of several Mannich bases and their derivatives Hı Gul; Şahin, Fatih; M Gul; Öztürk Yılmaz, Suzan; Ko Yerdelen

Novel food grade dispersants: Review of recent progress

Sun, 01 Jan 2017 00:00:00 GMT

Novel food grade dispersants: Review of recent progress Rammile Ettelaie; Zengin, Adem; Sergey V. Lishchuk Many foreseen advances in the design of food structures, suitable for ever demanding nutrient delivery systems, tailored controlled release, microencapsulation and protection of active ingredients, require a generation of superior dispersants than those currently provided by proteins. While the most efficient structure for such dispersants is relatively easy to specify, in foods they cannot simply be synthetically manufactured. The review highlights several possible strategies for realising more efficient food colloid stabilisers and summarises the key recent progress for each approach, both experimentally and theoretically. The emphasis is on those methods that lead to macromolecularly adsorbed layers. Practical aspects apart, we also discuss a number of interesting fundamental questions that each approach raises. (C) 2017 Elsevier Ltd. All rights reserved.