Ketenoglu, Onur
Mert, Behiç
Tekin, Aziz
This study aims to determine the stability improving effects of size-reduced dietary fibers in food emulsions. Orange zest fiber and corn fiber were microfluidized under high pressure (up to 15,000 psi). Model emulsions were prepared by adding 1, 2 and 3% of the fibers into the mixture of 3% whey protein isolate and 20 and 50% oil. These mixtures were homogenized through both colloid mill and microfluidizer to form model emulsions. Rheological properties such as flow and oscillation were measured with frequency scanning rheometer, and emulsion stabilities were measured with dispersion analyzer. Increase in oil amount increased emulsion stabilities independent from fiber content. Likewise, ascending fiber amount also improved stabilities. At constant oil level, 3% fiber containing emulsions had higher elastic and viscous moduli (G' and G '') and viscosity values than those of other groups in same material. In general, addition of dietary fiber into model food emulsions improved stability properties.


Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil
Karademir, Yesim; GÖKMEN, VURAL; Öztop, Halil Mecit (Elsevier BV, 2019-07-01)
This study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 degrees C), and in potato chips prepared in. Formations of decadien-1-amine and 2-pentylpyridine were shown for the first time in potato chips. Frying oil had the highest concentration of 2,4-decadienal after thermal ox...
Effect of ultrasound on drying rate of selected produce
Kantaş, Yeşim; Bayındırlı, Alev; Department of Food Engineering (2007)
The objective of this study was to discover the effect of high power direct contact ultrasound on drying rates of apple, celery root, carrot and potato. For this purpose ultrasonic generator with 24 kHz frequency was used and amplitude and pulse mode values were chosen as 40%, 70%, 100%, and 0.4, 0.7, 1.0, respectively. The temperature of drying air was 30°C, 40°C and 50°C and the velocity was kept at 3.9 m/s. The samples used were 13.5 mm in diameter with 5.0 mm thickness. It is found that ultrasound assis...
Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices
Narin, Ceren; Ertuğrul, Ülkü; Taş, Ozan; Şahin, Serpil; Öztop, Halil Mecit (Wiley, 2020-09-01)
Plant-based proteins gained importance in recent years due to the increase in the awareness of healthy diet and in the consumption of plant-based foods. However, some features of plant-based proteins like the undesirable odor and flavor affect the sensorial properties of protein containing foods. Therefore, encapsulation of these proteins could be a good strategy to tackle with this problem. The objective of this study was to design microcapsules (beads) consisting of pea protein by using sodium alginate an...
Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality
ERINC, Hakan; Mert, Behiç; Tekin, Aziz (Springer Science and Business Media LLC, 2018-10-01)
The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger ...
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Codon Publications, 2018-01-01)
The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batte...
Citation Formats
O. Ketenoglu, B. Mert, and A. Tekin, “EFFECTS OF MICROFLUIDIZED DIETARY FIBERS ON STABILITY PROPERTIES OF EMULSIONS,” JOURNAL OF TEXTURE STUDIES, pp. 295–306, 2014, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/42657.