Gıda Mühendisliği / Food Engineering https://hdl.handle.net/20.500.12619/935 2026-04-13T16:06:32Z Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments https://hdl.handle.net/20.500.12619/67548 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. 2009-01-01T00:00:00Z Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert https://hdl.handle.net/20.500.12619/67546 Effect of salep as a hydrocolloid on storage stability of ‘I˙ncir Uyutması’ dessert Ayar, Ahmet 2009-01-01T00:00:00Z Shelf life determination of Yayik butter fortified with spice extracts https://hdl.handle.net/20.500.12619/67547 Shelf life determination of Yayik butter fortified with spice extracts Ayar, Ahmet 2009-01-01T00:00:00Z A novel thermophilic anaerobic bacteria producing cyclodextrin glycosyltransferase https://hdl.handle.net/20.500.12619/67545 A novel thermophilic anaerobic bacteria producing cyclodextrin glycosyltransferase Avcı, Ayşe 2009-01-01T00:00:00Z