Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ilyasoglu, Huri(3)
- Ilyasoğlu, Huri(3)
- Arpa Zemzemoğlu, Tuba Eda(2)
- Baltaci, Cemalettin(2)
- Karaman, Safa(2)
- Kayacier, Ahmed(2)
- Yuksel, Ferhat(2)
- Akça, Muhammet Esat(1)
- Arpa, Tuba Eda(1)
- Arslan Burnaz, Nesibe(1)
- Aydin, Kemal(1)
- Ayhan, Emre(1)
- Ağçam, Erdal(1)
- Bakir, N.(1)
- Burnaz, Nesibe Arslan(1)
- Cabaroğlu, Turgut(1)
- Darıcı, Merve(1)
- Demircan, E.(1)
- Dogan, Mahmut(1)
- Durgutlu, Ahmet(1)
- Erdemoğlu, Murat(1)
- Gultekin-Ozguven, Mine(1)
- Gurbuz, Melek(1)
- Hayta, Mehmet(1)
- Ilyasoglu, H.(1)
- Kasapoglu, K. N.(1)
- Koca, I.(1)
- Koca, Ilkay(1)
- Kırıt, Burcu Dündar(1)
- Odabas, I.H.(1)
- Odabaş, Halil İbrahim(1)
- Ozcelik, B.(1)
- Ozcelik, Beraat(1)
- Sis, Hikmet(1)
- Tekguler, B.(1)
- Uysal, Turan(1)
- Yalcin, Hasan(1)
- Yildirim, Mehmet Serkan(1)
- Yilmaz, Firat(1)
- Yilmaz, V.A.(1)
Yayınlar
- MakaleYalnız künye2026Scopus SJRQ3Potential of bee products for enrichment of herbal tea: using response surface methodology
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda; Arslan Burnaz, Nesibe
Purpose: There has been an increasing demand for food and beverage products enriched with bee products due to their valuable nutrients and bioactive compounds. This study was designed to assess the feasibility of enriching herbal tea infusions with bee products (honey and bee pollen), and to optimize formulation parameters using response surface methodology (RSM). Methods: The effects of the honey level of bee products (HLBP; 10–90 g/100 g) and the level of non-tea substances (LNTS; 1–5 g/100 mL) on the general acceptability, total glucose and fructose (TGF), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the herbal tea infusions were investigated using RSM. Results: HLBP showed a positive impact on the general acceptability and TGF, but a negative impact on the TPC, while the LNTS had a positive impact on the TGF and TPC. At the optimized enrichment conditions, the response to honey–bee pollen differed markedly between the two matrices: linden tea demonstrated significantly higher functional enhancement (TPC, TFC, and antioxidant activity) compared to the control, whereas sage tea exhibited relatively stable functional values. Sensory responses also differed, with linden formulations showing a significant decrease in general acceptability at lower HLBP levels, while sage formulations maintained relatively stable sensory scores. Conclusion: Overall, the findings indicate that the effects of honey–bee pollen enrichment on herbal tea beverages depend on the tea matrix and require optimization, as increasing functional properties may compromise sensory acceptability, particularly in linden tea, whereas sage tea showed comparatively similar responses to the control.
- MakaleYalnız künye2026Scopus SJRQ1Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes
Zemzemoğlu, Tuba Eda Arpa; Kırıt, Burcu Dündar; Darıcı, Merve; Ağçam, Erdal; Cabaroğlu, Turgut
Kösetevek grape is a significant indigenous black grape variety with colored pulp, grown in the Eastern Anatolia Region of Türkiye. Mash heating (MH) is commonly used in grape juice production. However, to better preserve phenolic, aroma, and nutritional components, Thermosonication (TS) process is utilized as an alternative technique. The aim of this study was to determine the effects of TS conditions on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes. Grape juice underwent TS at various temperatures and ultrasound energy density (UED) levels, followed by an optimization study using Response Surface Methodology (RSM). Grape juice samples were analyzed for total phenolic content (TP), total monomeric anthocyanins (TMA), antioxidant activity (FRAP and DPPH), polymeric color ratio (PCR), color difference (ΔE*), and extraction yield. The optimum TS conditions were determined as 801.99 J/g UED and 43.5 °C (desirability value = 0.595). Under optimal conditions, anthocyanin profiles were characterized by HPLC, aroma compounds were identified using GC–MS, and sensory properties were evaluated by descriptive analysis. TS resulted in a significant increase in TP and TMA content. The ΔE* value was lower, suggesting that the product's natural color was better preserved. TS enhanced the phenolic content and yield of the grape juice while also contributing to the preservation of color and sensory properties. TS juice contained the highest concentrations of aroma compounds, particularly C6 compounds and higher alcohols. This characteristic made TS more effective at preserving fresh aromas compared to MH, which generated cooked odors. Overall, TS has the potential to be applied as an alternative to or together with traditional thermal processes in industrial production.
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İncele - MakaleYalnız künye2025Scopus SJRQ2The effect of welding parameters on weld bead geometry in gas tungsten arc welding applications by response surface methodology model
Yildirim, Mehmet Serkan; Ayhan, Emre; Aydin, Kemal; Durgutlu, Ahmet
This study examines the effects of tungsten electrode sharpening angle, torch angle, and arc length on weld bead geometry in gas tungsten arc welding (GTAW). Low-carbon steel plates (4 mm thickness) were welded using ER70S-6 filler wires (2 mm diameter). Experimental analyses and response surface methodology (RSM) revealed that increasing the electrode sharpening angle enhances penetration depth, while reducing the torch angle widens the bead. Longer arc lengths decrease penetration but increase bead width. Validation tests confirmed the accuracy of the RSM models, showing an average deviation of 1.14%. Analysis of variance highlighted the statistical significance of linear, quadratic, and interaction terms in the models. The findings provide critical insights for optimizing GTAW parameters, improving weld quality, and advancing process control, thereby contributing both practical and academic value to welding research.
AtıfScopus2WoS4OpenAlex4İncele - MakaleYayıncıda açık erişim2025Scopus SJRQ3Optimization of rare earth elements recovery from Kızıldag (Karaman-Türkiye) shale ore using response surface methodology
Uysal, Turan; Ünal, Ceren Erust; Akça, Muhammet Esat; Sis, Hikmet; Erdemoğlu, Murat
In this study, the usability of bauxite-related shale ore, rich in Rare Earth Elements (REEs), to produce REEs, which have high added value and critical importance, was investigated. In this context, Kızıldag (Karaman-Türkiye) shale ore, was prepared for tests through size reduction and sampling processes. HCl leaching was performed at different acid concentrations, leaching times, leaching temperatures, and liquid/solid ratios to determine the optimum leaching conditions for the milled ore. The modeling and optimization parameters related to leaching recovery were investigated using the response surface method (RSM). The results were evaluated using analysis of variance, three-dimensional graphs were drawn, and the accuracy of the models was discussed. Accordingly, optimum values were found, and the REE leaching recovery corresponding to these optimum values was 49.13%. It was concluded that the optimization results were compatible with the experimental results, and the average error rate (6.35%) was low.
AtıfScopus3WoS4OpenAlex4İncele - MakaleYalnız künye2023Scopus SJRQ3Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.
AtıfScopus8WoS6OpenAlex9İncele - MakaleAçık Erişim2022Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea
Ilyasoglu, Huri; Zemzemoglu, Tuba Eda Arpa
In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability in the responses. The infusion temperature showed significant negative effect on the sensorial properties whereas it had significant positive effect on the total phenolic content and antioxidant capacity (p<0.05). Moreover, the infusion time showed significant negative effects (p<0.05) on the responses. The best combination of brewing conditions was determined as 75-80 degrees C and 2-4 min.
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İncele - MakaleYalnız künye2020Scopus SJRQ2Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed
Yuksel, Ferhat; Ilyasoglu, Huri; Baltaci, Cemalettin
A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 °C, and frying time: 40–60 s) on the nutritional properties, fatty acid composition and oxidative stability of the snack chips were evaluated via Response Surface Methodology (RSM). The response models explaining 72–96% variability in the responses were obtained. Only sage seed flour presented significant effects on the nutritional properties (p < 0.05). The interaction term of sage seed flour and frying temperature showed significant effects on the fatty acid composition (p < 0.05). The sage seed flour could decrease total starch and in vitro glycemic index and increase total dietary fiber. The snack chips contained unsaturated fatty acids more than 60%, and their oils had acceptable peroxide value. The fortification of corn-based snack with sage seed enhanced the nutritional value.
AtıfScopus9OpenAlex9İncele - MakaleYalnız künye2018Scopus SJRQ4Optimization of drying parameters for chestnut fruits using central composite design
Koca, I.; Yilmaz, V.A.; Odabas, I.H.; Tekguler, B.
The chestnut drying process was optimized by Response Surface Methodology (RSM). A central composite design with two numerical factors was selected for modelling the drying process. The numerical factors were air temperature from 40 to 60°C and air velocity from 0.75 to 1.75 m s-1. The investigated responses were color values, including lightness (L*), redness (a*), yellowness (b*), total color changes (ΔE) and browning index (BI). The study revealed that the drying temperature was significantly effective on lightness, redness, total color changes and browning index. However, none of the independent variables were significant on yellowness. The L*, a*, ΔE and BI of chestnuts during drying process were adequately described by RSM models. According to desirability function, the optimum drying conditions of chestnuts were 40°C and 0.75 m s-1 air. At optimum conditions, predicted L*, a*, ΔE and BI values were 76.34, -0.20, 7.45 and 17.00, respectively. Under optimized conditions the experimental values of L* (77.46), a* (-0.36), ΔE (6.31) and BI (16.88) agreed with the predicted values. RSM was not successful to develop a satisfactory model for b* values of chestnuts during drying process.
AtıfScopus2OpenAlex1İncele - MakaleAçık Erişim2018Scopus SJRQ3PRODUCTION OF STRUCTURED LIPIDS FROM HAZELNUT OIL WITH CONJUGATED LINOLEIC ACID BY LIPASE-CATALYZED ESTERIFICATION: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY
Bakir, N.; Ilyasoglu, H.; Yucetepe, A.; Kasapoglu, K. N.; Demircan, E.; Ozcelik, B.
The aim of this study was to synthesize structured lipid from hazelnut oil with conjugated linoleic acid (CLA) by lipase-catalyzed esterification reaction. The incorporation of CLA into hazelnut oil was optimized by response surface methodology (RSM). Substrate molar ratio, time, and temperature were independent variables chosen for optimization of the reaction. Substrate molar ratio was the most significant variable on the incorporation of conjugated linoleic acid. Good quadratic model was achieved by multiple regression analysis and backward elimination. Optimal incorporation conditions were determined as follows: reaction temperature, 59 degrees C; time, 6 hours; substrate molar ratio, 4. Under these optimum conditions, a maximum incorporation ratio of CLA into hazelnut oil of 49.42% was achieved.
AtıfScopus1WoS1OpenAlex3İncele - MakaleAçık Erişim2017Scopus SJRQ1Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut; Kayacier, Ahmed
In this study, utilization of stale bread powder was evaluated to produce low fat snack food formulation and for this purpose, corn chips were manufactured using stale bread at different concentrations. Response surface modeling technique was used to study the simultaneous effects of stale bread level (0–50%), frying time (40–60 s) and frying temperature (170–190 °C) on some physicochemical, textural and sensory properties of corn chips enriched with stale bread powder. Also, optimization of processing variables was performed for desired products. Results indicated that the addition of stale bread into the formulation decreased the oil content of the final product up to addition of 25% stale bread level. The hardness and yellowness of samples decreased with the increasing of stale bread level; while, the dry matter and ash contents as well as firmness value and sensory scores of samples increased with the increasing stale bread level. Generally, corn chips produced with the addition of stale bread were more preferred by the panel compared to control samples.
AtıfScopus20WoS17OpenAlex22İncele - MakaleAçık Erişim2017Scopus SJRQ2Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
İlyasoğlu, Huri; Arpa, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL−1 of ascorbic acid, 61.44 mg 100 mL−1 of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6–8 min at temperatures of 84–86 °C.
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İncele - MakaleYalnız künye2016Scopus SJRQ1Application of response surface methodology for optimizing the recovery of phenolic compounds from hazelnut skin using different extraction methods
Odabaş, Halil İbrahim; Koca, Ilkay
Hazelnut skin which is a rich source of phenolic compounds is a by-product of hazelnut roasting process. In present study, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and supercritical carbon dioxide extraction (SCE) methods were applied for recovery of phenolic compounds from hazelnut skin. Response surface methodology was used to estimate optimum extraction conditions. Extraction studies were performed according to Box-Behnken Design. Temperature (UAE)/power (MAE), time and ethanol concentration were independent variables for UAE and MAE. The independent variables selected for SCE were temperature, time and pressure. The optimum extraction conditions were 45 min and 67.2–67.6% ethanol concentration, 600 W, 6 min and 55.03–56.23% ethanol concentration and 42.72–49.10 °C, 59.83–60.00 min and 10.01–11.48 bar, for UAE, MAE and SCE respectively. Total phenolic content, FRAP and 1/EC50 values at the optimum conditions were 122.99–123.01 mg GAE/g, 612.20–613.25 mmol Fe(II)/g and 4.36 mL/mg for UAE, 111.53–111.55 mg GAE/g, 582.44–582.52 mmol Fe(II)/g and 2.48 mL/mg for MAE and 69.59–72.64 mg GAE/g, 426.25–465.52 mmol Fe(II)/g and 2.18–2.27 mL/mg for SCE, respectively. Maceration was performed for comparison with novel methods. UAE was found to be the best method of the extraction of phenolic compounds from hazelnut skin with the highest total phenolic content and antioxidant activity values.
AtıfScopus89WoS78OpenAlex97İncele - MakaleYalnız künye2015Scopus SJRQ1Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
Ilyasoğlu, Huri; Yilmaz, Firat; Burnaz, Nesibe Arslan; Baltaci, Cemalettin
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total solids content of the hazelnut slurry (TSCHS, 8-16g100g-1) and the content of milk powder (CMP, 6-9g100g-1) on the proximate composition, physicochemical and sensorial properties, fatty acid composition, total phenolic content (TPC) and antioxidant activity of the product were evaluated using response surface methodology. Both the TSCHS and the CMP had a significant effect on the total solids content, b value, syneresis, palmitic and oleic acid content, and FRAP value. Only the TSCHS showed a significant effect on the protein and fat content, a value, water-holding capacity, TPC and ABTS values. Only the CMP showed a significant effect on the carbohydrate and ash content and the acidity. The characteristics of the product generally appeared to be compatible with those of yoghurt. The product was rich in unsaturated fatty acids. Therefore, using hazelnut slurry in manufacture of yoghurt may be proposed to enhance the health benefits of yoghurt.
AtıfScopus24WoS22OpenAlex26İncele - MakaleYalnız künye2014Scopus SJRQ1Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber
Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa
In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), frying temperature (160-180 °C), and frying time (40-60 s) on some physicochemical, textural, and sensorial properties of chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with high coefficient of determination (R 2 ≥ 0.728) were constructed. Addition of apple fiber increased the dry matter; ash content; L, a, and b values of samples, while increase of frying temperature caused decrease of the hardness values. Overall acceptability of chips enriched with apple fiber decreased with the increase of frying temperature, but wheat chips enriched with apple fiber and fried at low temperatures received highest sensory score. Ridge analysis showed that maximum taste score would be attained at fiber level = 15 %, frying temperature = 170 °C and frying time = 40 s.
AtıfScopus26WoS21OpenAlex26İncele - MakaleAçık Erişim2011Scopus SJRQ1Production of human milk fat substitute with medium-chain fatty acids by lipase-catalyzed acidolysis: Optimization by response surface methodology
Ilyasoglu, Huri; Gultekin-Ozguven, Mine; Ozcelik, Beraat
The aim of this study was to synthesize human milk fat substitute (HMFS) enriched with medium-chain fatty acids (MCFAs) by Lipozyme® RM IM-catalyzed acidolysis. The reaction substrates (tripalmitin, hazelnut oil fatty acids and Neobee® fatty acids) were specially chosen to mimic human milk fats and to enrich HMFS with MCFAs. Substrate molar ratio, reaction temperature and enzyme content were used to model and to optimize the reaction conditions via response surface methodology. The experiment was carried out at the optimal condition generated from the model yielded structured lipids with caprylic acid (12.8 g/100 g), capric acid (10.6 g/100 g) and palmitic acid (30 g/100 g). These values were found similar to the values predicted by the model (15.9 g/100 g, 14.1 g/100 g and 33.3 g/100 g). It can be concluded that the potential use of the structured lipids (SLs) produced in infant formulas provide energy source delivering a reduced calorie value for newborn, term and preterm infants.
AtıfScopus39WoS34OpenAlex41İncele