Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Trans yağ asitlerinin yağların mikro-yapısı ve mekanik özellikleriyle, kullanıldığı gıdaların reolojik ve duyusal özelliklerine etkisinin araştırılması
Download
TVRBeE5qTXo.pdf
Date
2009
Author
Mert, Behiç
Şahin, Kübra
Kadıoğlu, Yasemen
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
75
views
571
downloads
Cite This
Physical and sensory properties of the food products, containing significant amount of fat, are closely related to the crystal network formed by the fat. Hydrogenation is a process commonly used by fat industry and it was developed to manufacture fat types with desired physical and mechanical properties. However, during this process certain fat isomers, called trans fatty acids, are formed. Trans fatty acids are known with their adverse health effects therefore, especially in the USA and many other countries there are legislations issued to restrict the use of trans fatty acids in food products. Since the formation of trans fatty acids alters the crystallization kinetics and micro-structure of fats, it significantly affects the solid fat content and rheological properties. Thus, mechanical and sensory properties of food depend on the amount trans fatty acids they contain. Main objective of this project was to investigate the relation between the trans fatty acids and physical properties of products. Cookies and emulsions were the subject of this study because it was shown by many researchers that these product types are considered to be the most significant sources of the trans fatty acids in diet. In this the project three different group of fats, having similar solid fat content but different trans fat content, were prepared. In terms of trans fat the content ranged between 0% and 56%, 0% and 44% ve 0% and 35%. Microscopic and rheological studies showed that increasing trans fat content accelerated the formation fat crystals. This in turn provided faster hardening to fat during process. It was also observed that cookie types with trans content had larger volume and more crispy structure due to the higher amount air entrapped in the dough during mixing. Emulsions prepared using fat with higher trans fat content generally had less stable structure as shown by lumisizer and particle size studies. More specifically, formation of larger crystals in high trans fat samples damaged the interface between the continuous water phase and dispersed oil phase. This 19 eventually reduced the stability of the emulsions. During this project various palm oil fraction were also used for interesterification to produce low or zero trans containing fat samples. Experiments with various combinations palm fractions showed that interesterification can be used as an efficient tool for production low trans fats suitable to be used as shortening.
Subject Keywords
Fats
,
Micro-structure
,
Trans acids
,
Emulsions
,
Rheology
,
Hydrogenation
,
Biscuits
URI
https://app.trdizin.gov.tr/publication/project/detail/TVRBeE5qTXo
https://hdl.handle.net/11511/50003
Collections
Department of Food Engineering, Project and Design
Suggestions
OpenMETU
Core
Kolorektal kanser hücrelerinde Siklooksijenaz -2 (COX-2)’nin sodyum bütirat aracılı transkripsiyon sonrası regülasyonu
Gurbanov, Tunçer Sinem; Banerjee, Sreeparna(2019)
Kısa zincirli yag asitleri bagırsakta komensal bakteriler tarafından üretilmektedir ve bunlarıninflamasyonu azalttıkları bilinmektedir. Saptanan mekanizmalar içerisinde, siklooksigenaz-2(COX-2) gibi inflamatuvar proteinlerin ve sitokinlerin ifadesinde transkripsiyonel inhibasyonbulunmaktadır. Birkaç çalısma bütiratın inflamatuvar genlerin mRNA kararlılıgınıdegistirebilecegini belirtmektedir; fakat mekanizmalar açıklanmamıstır. Bu projede, kolonkanseri hücre hatlarının sodyum bütirat ile muamele edilmesi...
Investigation of physico-chemical properties of soy proteins glycated with d-psicose
Beylikçi, Sermet Can; Öztop, Halil Mecit; Department of Food Engineering (2019)
Proteins are one of the most essential food components that is constantly used by food industry because of their functional properties as well as their nutritional value. Soy protein has become popular among the usable protein resources because of its various functional properties such as foaming, gelling, emulsifying and water holding capacities. However, certain drawbacks of soy protein like limited solubility especially in acidic environment, emerge the need for modification for further use in broader va...
Effects of the quercetin derivative CHNQ, a potent aldo- keto reductase inhibitor, on akr1b1 silenced HCT-116 colorectal cancer cells
Taşkoparan, Betül; Banerjee, Sreeparna; Department of Biology (2016)
Aldo-keto reductases (AKRs) are NAD(P)H dependent oxidoreductases that are known to be involved in the biosynthesis, metabolism and detoxification of a number of substrates including glucose. These enzymes are therefore implicated in the development of diabetic complications. Additionally, this family of enzymes, particularly AKR1B1, has been shown to be involved in pathology of inflammation- associated diseases such as atherosclerosis, asthma, uveitis, sepsis, arthritis, periodontitis and cancer, including...
Biophysical characterization and diagnosis of obesity from adipose tissue by fourier transform infrared spectroscopy and imaging
Küçük Baloğlu, Fatma; Severcan, Feride; Department of Biology (2017)
Obesity is a heterogeneous disorder originating from the enlargement of visceral (VAT) and subcutaneous (SCAT) adipose tissue mass in the body and this process usually results in disturbed glucose and lipid metabolism. The first part of this study aimed to characterize and compare VAT and SCAT with regard to biomolecular content and also investigate transdifferentiation between white and brown adipocytes. Regarding this aim, Fourier transform infrared (FTIR) microspectroscopy and uncoupling protein 1 (UCP1)...
Macromolecular characterization of apidose tissues in inbred obese mouse models
Şen, İlke; Severcan, Feride; Banerjee, Sreeparna; Department of Biology (2012)
Obesity is a metabolic disorder that results in elevated levels of free fatty acids and triglycerides in the blood circulation, which further leads to accumulation of lipids within various tissues. Like in other similar metabolic disorders, obesity is thought to be originated from structural and regulatory changes in macromolecular assemblies. This current study aims to investigate the effects of obesity on macromolecular alterations in order to characterize Berlin fat mouse inbred (BFMI) lines which arenew...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
B. Mert, K. Şahin, and Y. Kadıoğlu, “Trans yağ asitlerinin yağların mikro-yapısı ve mekanik özellikleriyle, kullanıldığı gıdaların reolojik ve duyusal özelliklerine etkisinin araştırılması,” 2009. Accessed: 00, 2020. [Online]. Available: https://app.trdizin.gov.tr/publication/project/detail/TVRBeE5qTXo.