Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Gurbuz, Melek(2)
• Yuksel, Ferhat(2)
• Akdogan, Arda(1)
• Altay, Kadriye(1)
• Barut, Yeliz Tekgul(1)
• Dogan, M.(1)
• Dogan, Mahmut(1)
• Erdogan, Selma Lubabe(1)
• Ergün, Ahsen Rayman(1)
• Hayta, Mehmet(1)
• Kahyaoglu, Talip(1)
• Karaman, S.(1)
• Karaman, Safa(1)
• Kayacier, A.(1)
• Kayacier, Ahmed(1)
• Koç, Gulsah Caliskan(1)
• Pandiselvam, Ravi(1)
• Ramniwas, Seema(1)
• Rustagi, Sarvesh(1)
• Toker, O.S.(1)
• Tunç, Merve T.(1)
• Vesile Demir(1)
• Yalcin, Hasan(1)
• Yilmaz, M.T.(1)
• Yuksel, F.(1)

• MakaleAçık Erişim2025Scopus SJRQ2/r/gumushane/10631
  Production and quality assessment of functional crackers based on fruit seed oils

  Barut, Yeliz Tekgul; Koç, Gulsah Caliskan; Akdogan, Arda; Erdogan, Selma Lubabe; Ergün, Ahsen Rayman; Altay, Kadriye; Rustagi, Sarvesh; Ramniwas, Seema; Pandiselvam, Ravi

  Crackers are popular bakery products known for their crunchy texture and long shelf life. Typically made from leavened or unleavened dough with wheat flour, oil, water, and additives, crackers have undergone recipe enhancements to improve sensory and nutritional profiles. While many studies explore cracker and biscuit formulations, fruit seed oils remain underexplored. Fruit seeds, often discarded as waste, are rich in essential fatty acids, amino acids, and micronutrients. Oils from seeds such as grape, pomegranate, rosehip, and apricot have gained attention for their health benefits, which presents an opportunity for innovation in bakery products. This study evaluated the potential of incorporating various fruit seed oils (pomegranate, apricot kernel, grape, fig, and rosehip) into cracker formulations. Crackers were assessed for physicochemical properties, antioxidant activity, mineral content, texture, and sensory attributes, with sunflower oil as the control. Results showed that the addition of fruit seed oils significantly influenced cracker properties. Crackers with apricot kernel oil had the highest ash content (2.29 +/- 0.13%) and exhibited a more acidic character, as did those with grape seed oil. Moisture content decreased significantly when rosehip seed oil was used (P < 0.05). Grape seed oil yielded the highest water-holding capacity, while sunflower oil provided the highest oil-holding capacity. Crackers made with rosehip and apricot kernel oils demonstrated improved antioxidant properties. Using fruit seed oils not only enhances nutritional value (e.g. vitamins, minerals, antioxidants, and dietary fiber) but also reduces material waste, contributing to sustainability and better resource utilization.

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  AtıfScopus5·WoS6·OpenAlex6

  İncele
• Yüksek Lisans TeziAçık Erişim2024/r/gumushane/20490
  Markaların duyulara seslenmesi: Örnek çalışma olarak hijyenik ped ürünleri bazında doku duyusunun tüketiciler nezdinde incelenmesi

  Vesile Demir

  Markaların küreselleşmesiyle birlikte rekabet ortamı gün geçtikçe artmaktadır. Bu sebeple markalar tüketicilerin gözünde bir adım öne geçebilmek adına birçok çalışma ve girişimde bulunmuşlardır. Ancak markaların duyu organlarına sesleniş bakımından ilk etapta görme ve duyma gibi duyulara seslenmesi rekabet ortamından sıyrılabilmeleri açısından yetersiz kalmaktadır. Tam da bu bağlamda markaların koku, tat, doku gibi duyulara seslenmesi tüketici açısından bir farkındalık yaratacağı öngörülmüştür. Başarılı bir markanın da 5 duyuya hitap etmesi gerekliliği unutulmaması gereken bir kıstas olmuştur. Nitekim bu araştırmada da hijyenik ped grubunda yer alan markaların 'ultra yumuşak', 'pamuksu yumuşaklık' gibi kavramları ön plana çıkarması tüketiciler açısından ''doku'' algısına ne derecede farkındalık yarattığı baz alınarak incelenecektir. Öte yandan doku algısının satın alma davranışlarına etki eden bir durum olup olmadığını anlamak açısından da yöntem olarak nitel yöntem tercih edilmiştir. Nitel yöntemlerden derinlemesine görüşme tekniği kullanılarak 12 kişilik kadın katılımcılarla veriler elde edilmiştir. Derinlemesine görüşme tekniğinde elde edilen veriler ışığında satın alma, algısal belirleyicilik ve marka sadakatine ilişkin birincil duyu 'doku' bu duyuyu takiben ise 'koku' duyusunun ön planda olduğu sonucuna varılmıştır.

  İncele
• MakaleAçık Erişim2019Scopus SJRQ4/r/gumushane/12928
  Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber; [Elma Lifi ile Zenginleştirilmiş Geleneksel Türk Ev Yapımı Eriştelerin Fizikokimyasal, Tekstürel, Pişme ve Duyusal Özellikleri]

  Yuksel, Ferhat; Gurbuz, Melek

  The aim of this study is to determine some physicochemical, textural, cooking and sensory characteristics of traditional Turkish homemade noodles enriched with apple fiber. Apple fiber was incorporated into the noodle dough formulation at three different concentrations (5, 10 and 20%). Dry matter contents of the samples were in the range of 91.80-92.93% and an increase in dry matter with the addition of apple fiber was determined. Protein contents of the samples were in the range of 8.817-9.909 % and decreased significantly (p<0.05) with the addition of apple fiber. Firmness value was determined to be 33.81 kg in the noodle sample enriched with 20% apple fiber while the firmness value of un-enriched one was 23.09 kg. Color characteristics were significantly affected from the apple fiber concentration (p<0.05). Generally, cooking properties of the samples increased significantly in the noodles with the enrichment of apple fiber (p<0.05). No significant difference was determined for the overall acceptability of samples (p>0.05). Results indicated that innovative noodles could be produced by using apple fiber.

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  AtıfScopus4·OpenAlex4·TR Dizin2

  İncele
• MakaleAçık Erişim2017Scopus SJRQ1/r/gumushane/15216
  Production 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.

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  AtıfScopus20·WoS17·OpenAlex22

  İncele
• MakaleYalnız künye2016Scopus SJRQ2/r/gumushane/15333
  Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums

  Tunç, Merve T.; Kahyaoglu, Talip

  Defatted hazelnut flour (DHF) in different levels (5%, 10% and 15%) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread's crumb.

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  AtıfScopus15·WoS12·OpenAlex17

  İncele
• MakaleAçık Erişim2016Scopus SJRQ2/r/gumushane/15026
  Effect of apple fibre on textural and relaxation properties of wheat chips dough

  Karaman, S.; Yilmaz, M.T.; Toker, O.S.; Yuksel, F.; Kayacier, A.; Dogan, M.

  In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.

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  AtıfScopus3·WoS3·OpenAlex3

  İncele