Investigating the effects of syrup type and compositions on syrup distribution in Kemalpasha dessert by magnetic resonance imaging MRI technique

Date

2015-10-01

Author

Aydın, Özlem
Özel, Barış
Öztop, Halil Mecit

Metadata

Show full item record

Item Usage Stats

129
views

0
downloads

The textural quality and ready to eat condition of Kemalpasha dessert which has a local origin mainly produced in Mustafakemalpaşa, Bursa province of Turkey, is closely associated with the type of syrup used and its composition. In order to obtain a well prepared, delightful and good texture dessert the syrup is expect to be homogeneously and completely distributed within the Kemalpasha cake. Magnetic Resonance Imaging (MRI) technique is used for visualization of the diffusion of the syrup within the cake. For this purpose, four different syrup compositions were prepared and poured onto the samples in the same amount just before obtaining images with MRI technique. The prepared syrup types were conventional sucrose syrup, sucrose syrup prepared with milk, syrup having dextrose equivalent (DE) 40 and syrup having dextrose equivalent (DE) 60 where DE value represents the amount of reducing sugars present in the syrup. In MRI experiments by using Gradient Recalled Echo (GRE) and Spin Echo (SE) sequences, images of syrup disribution within the samples with respect to time, longitudinal relaxation times (T1) and transverse relaxation times (T2) were detected for each type of syrup used. MRI images were utilized to investigate the syrup distribution qualitatively whereas the T1 and T2 signal values were analyzed for quantitative investigation of syrup distribution by checking signal values and images respectively. Obtained results showed that MRI technique is a promising method to investigate the effects of syrup varieties on textural properties of Kemalpasha dessert and these results can be used to comment on whether the dessert is ready for consuming or not

URI

https://hdl.handle.net/11511/75094

Conference Name

International Symposium on Traditional Foods From Adriatic to Caucasus, (01 - 04 Ekim 2015)

Collections

Department of Food Engineering, Conference / Seminar

Suggestions

OpenMETU
Core

Characterization of lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus as lactic cultures isolated from traditional Turkish yogurts and subtyping of streptococcus thermophilus using crispr analysis and mlst Altay Dede, Neslihan; Gültekin, Güzin Candan; Department of Food Engineering (2010) Yogurt is a characteristic fermented dairy product of Turkey and Bulgaria and its popularity has been increasing all over the world. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus bulgaricus) are used together as starter culture in production of yogurt. The objective of this study was to isolate and characterize yogurt cultures from traditionally produced yogurts (i.e. produced without using commercial starter cultures) and to search the genotypic diversity within ...
Comparison of acid and enzymatic hydrolysis of tobacco stalk xylan for preparation of xylooligosaccharides AKPINAR, ÖZLEM; Erdogan, Kader; Bakir, Ufuk; Yılmaz, Levent (2010-01-01) Tobacco stalk (TS), a major agricultural waste in the Black Sea region of Turkey, was used for the production of xylooligosaccharides (XOs). It contains about 22 g/100 g xylan whose composition was determined as 93.5 g/100 g xylose, 6.54 g/100 g glucose and 11.2 g/100 g uronic acid after complete acid hydrolysis. XO production was performed by enzymatic and acid hydrolysis of xylan which was obtained by alkali extraction from tobacco stalk. In enzyme hydrolysis, xylan was hydrolyzed using a xylanase prepara...
Evaluation of GRACE based groundwater storage change information at Konya Closed Basin Turkey using remote sensing and in situ measurements Yılmaz, Koray Kamil; Yılmaz, Mustafa Tuğrul (null; 2016-12-12) The Konya Closed Basin (KCB) located in Central Anatolia, Turkey, is the primary grain producer in Turkey and covers an area of approximately 50000km2. The lack of sufficient surface water resources and recently changing crop patterns have led to over-exploitation of groundwater resources and resulted in significant drop in groundwater levels. For this reason monitoring of the groundwater storage change in this region is critical to understand the potential of the current water resources and to devise effec...
Evaluation of Groundwater Storage changes at Konya Closed Basin Turkey using GRACE based and in situ measurements Yılmaz, Koray Kamil; Yılmaz, Mustafa Tuğrul (null; 2016-04-17) The Konya Closed Basin (KCB) located in Central Anatolia, Turkey, is the primary grain producer in Turkey. The lack of sufficient surface water resources and recently changing crop patterns have led to over-exploitation of groundwater resources and resulted in significant drop in groundwater levels. For this reason monitoring of the groundwater storage change in this region is critical to understand the potential of the current water resources and to devise effective water management strategies to avoid fur...
Characterization and Comparison of Turkish Table Olive Varieties With NMR Relaxometry and Magnetic Resonance Imaging Kilercioğlu, Mete; Özel, Barış; Öztop, Halil Mecit (2016-01-01) Olive is one of the fruits that is mostly consumed in the Mediterranean region. Depending on the variety, oil quality of the olive changes significantly. In this study, Nuclear Magnetic Resonance (NMR), Relaxometry and Magnetic Resonance Imaging (MRI) experiments were used to characterize different Turkish table olive varieties, (Ayvalik, Mega, Sele, Light) in terms of tissue structure, fat and water contents. Moisture and fat content were measured using an infrared moisture analyzer and soxhlet extraction,...

Citation Formats

Ö. Aydın, B. Özel, and H. M. Öztop, “Investigating the effects of syrup type and compositions on syrup distribution in Kemalpasha dessert by magnetic resonance imaging MRI technique,” presented at the International Symposium on Traditional Foods From Adriatic to Caucasus, (01 - 04 Ekim 2015), Sarajevo, 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/75094.