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• MakaleAçık Erişim2026/r/gumushane/10363
  Process Optimization of Spray-Dried Aquafaba and Comparison with Freeze-Drying: Techno-Functional Performance and Structural Attributes

  Tunc Odabas, Merve Tugce; Saricaoglu, Furkan Turker; Parlak, Mahmut Ekrem; Akdogan, Arda; Odabas, Halil Ibrahim; Gündogdu, Engin; Simsek, Senay; Atalar, Ilyas

  This study aimed to optimize the spray-drying (SD) process for aquafaba and compare the physical and techno-functional properties of the resulting powder with those of its freeze-dried (FD) counterpart. A Box-Behnken design was employed to evaluate the effects of inlet air temperature (150-190 degrees C), air speed (3.5-4.3 m/s), and feed flow rate (0.3-0.5 L/h) on 14 quality responses. The optimized SD conditions were determined to be an inlet air temperature of 189 degrees C, an air speed of 4.2 m/s, and a feed flow rate of 0.3 L/h. Validation experiments demonstrated that the developed models had high predictive capacity, with only a small discrepancy (0.56-5.88%) between the predicted and experimental values. Comparative analysis showed that the optimized SD powder had significantly lower moisture content (2.47%) and water activity (0.18) than the FD powder (3.51% and 0.34, respectively), indicating superior storage stability. In addition, the SD powder exhibited greater whiteness (82.37), higher water solubility (88.44%), and substantially greater foaming capacity (266.67%) than the FD sample (243.33%). Although the FD powder demonstrated better wettability and water absorption capacity because of its porous structure, FTIR spectroscopy and protein secondary structure analysis confirmed that SD preserved the functional integrity of aquafaba. Specifically, SD induced a transition from disordered random-coil structures to more ordered beta-sheet and beta-turn configurations, thereby improving foaming performance. Overall, these findings indicate that optimized spray-drying is a highly efficient and industrially scalable alternative to freeze-drying for producing functional aquafaba powder for use as a plant-based egg substitute.

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• MakaleAçık Erişim2026/r/gumushane/14214
  Non-Alcoholic Beer Production Using Ohmic Heating-Assisted Vacuum Distillation Method

  Akdoğan, Arda; Baltacı, Cemalettin

  In this study, non-alcoholic beer was produced with an ohmic heating-assisted vacuum distillation system (ODVD) and vacuum rotary distillation (VDD). The processes were conducted at three vacuum pressure levels (100, 150, and 200 mbar). Corresponding operating temperatures were 50, 58, and 67°C for the VDD system, while the ODVD system operated at in-situ-ohmic heating without an external heating medium. In ODVD, three voltage gradients (15, 20, and 25 V/cm) were applied. The two systems were compared in terms of processing time, energy efficiency, aroma profile, antioxidant capacity (ABTS, DPPH, TAC, FRAP), total phenolic (TPC) and total flavonoid content (TFC), vicinal diketone (VDK), pH, color, and bitterness value. The ODVD system showed significantly shorter processing times and energy efficiency than VDD. While the pH values of dealcoholized beer increased slightly compared to the original beer, color and bitterness values were higher in VDD samples. Aroma compounds such as ethyl acetate, isoamyl acetate, and ethyl caproate were lost during both processes. Overall, the findings demonstrate that ODVD is a promising and energy-efficient alternative for the production of non-alcoholic beer, with comparable product quality to VDD.

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• MakaleAçık Erişim2026/r/gumushane/13899
  Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

  Tunç, Merve Tuğçe; Yılmaz, Fırat; Akdoğan, Arda; Atalar, İlyas; Odabaş, Halil İbrahim

  BACKGROUND: Buckwheat is a strategic raw material for plant-based milk production due to its gluten-free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages. This study aims to investigate the effects of sprouting pretreatment (0, 24, 48, and 72 h) on the physicochemical properties, rheological behavior, phytic acid content, and in vitro protein/phenolics digestibility of buckwheat milk. RESULTS: As the sprouting duration increased, the viscosity of buckwheat milk decreased from 31.42 to 15.42 mPa s (at 72 h) due to the enzymatic hydrolysis of starch and proteins. Rheological analysis revealed that all samples exhibited weak gel behavior. Color analysis showed a decrease in lightness (L*) while redness (a*) and yellowness (b*) values significantly increased with sprouting. The results showed that sprouting significantly reduced phytic acid content, reaching its minimum at 72 h. The highest in vitro protein digestibility was observed at 24 h of sprouting, after which a relative decline occurred due to the formation of protein–polyphenol complexes and metabolic amino acid utilization. Furthermore, total phenolic content, flavonoid content, and antioxidant capacities measured after in vitro digestion were substantially higher in sprouted samples, especially at 48 and 72 h, than in the control. CONCLUSION: The results indicate that a sprouting duration of 48 h represents an optimal balance for the physical stability and nutritional enhancement of buckwheat milk. At this stage, significant increases in bioaccessible phenolics were achieved while maintaining a stable colloidal structure.

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• MakaleYalnız künye2026/r/gumushane/13737
  Germination as a Pre-isolation Modification Method for Common Buckwheat Protein Isolate

  Gülbahar, Esma; Tunç, Merve Tuğçe; Akdoğan, Arda; Baltacı, Cemalettin; Sarıcaoğlu, Furkan Türker; Parlak, Mahmut Ekrem; Aydın, Engin; Odabaş, Halil İbrahim

  This study investigated germination as a pre-isolation modification method to enhance the techno-functional and nutritional properties of common buckwheat (Fagopyrum esculentum Moench) protein. Germination was conducted at two different temperatures (20 and 30 °C) for 24, 48, and 72 h, and isolated proteins were analyzed for their chemical, structural, and functional properties. Results showed that the highest protein yield was achieved at 30 °C for 24 h, though durations exceeding 48 h reduced purity. SDS-PAGE and FTIR analyses confirmed that endogenous protease activity degraded high-molecular-weight proteins and increasing random coil proportions, indicating partial unfolding. SEM imaging revealed that germination transformed the dense protein surface into a porous morphology. Increasing germination time and temperature led to decreased lightness (L*) and hue angle, along with moderate increases in redness (a*), indicating notable changes in the visual appearance of the protein isolates. DSC results showed a decrease in thermal stability (Td) due to structural changes. In addition, germination significantly improved solubility, emulsifying activity, foaming capacity, and water/oil absorption, particularly at the 24 h of germination. Most notably, germination at 30 °C for 24 h increased in vitro protein digestibility from 75.67 to 82.19%. The results show that the germination is a promising approach to enhance the functionality and digestibility of buckwheat protein for potential application in food industry.

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• MakaleAçık Erişim2026/r/gumushane/12255
  Evaluation of Physicochemical Properties, Phytochemical Composition, Antioxidant Activity, Mineral Content, and Sensory Characteristics of Crackers Fortified with Olive Pomace

  Altay, Kadriye; Akdoğan, Arda; Erdoğan, Selma Lubabe; Koç, Gülşah Çalışkan

  Olive pomace (OP), a by-product of olive oil production, is a rich source of various bioactive compounds. OP can be used as a value-added product for the development of functional food. The research aimed to produce functional crackers incorporating different levels of OP powder (ranging from 0% to 20%). Subsequent analysis involved evaluating the physicochemical and phytochemical compositions, antioxidant activity, mineral content, and sensory characteristics of all samples. In light of the findings, the samples containing OP powder are rich in phytochemicals (total phenolic and flavonoid contents), with higher antioxidant activities (total antioxidant content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ferric reducing power), as well as a high amount of minerals compared to the control sample (P<0.05). Moreover, as the concentration of OP increased, there was a decline in the moisture content, water activity, and color values of the crackers. Conversely, the ash, fat, total flavonoid, total phenolic, and mineral contents, as well as antioxidant activity and hardness values, exhibited an increase. Sensory analyses revealed that the addition of 10% OP powder produced highly acceptable crackers compared to the higher concentration of OP (15 and 20%). Overall results indicated that functional crackers can be produced by the addition of powder and a maximum of 10% OP powder fortification is recommended for consumer acceptability.

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• MakaleAçık Erişim2025/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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• MakaleYalnız künye2025/r/gumushane/19737
  Enrichment of Tarhana with Olive Leaf Powder: Evaluation of Physical, Functional, Powder, and Sensory Properties

  Koc, Gulsah Caliskan; Altay, Kadriye; Erdoğan, Lubabe; Akdoğan, Arda; Gülden, Emin

  Olive leaves are a by-product of olive cultivation and remain underutilized despite their significant potential as a rich source of health-promoting and functional components. Similarly, tarhana, a fermented food product, is known for its valuable nutritional properties. This study aimed to combine these two beneficial products by examining the effect of different concentrations of dried olive leaf powder (0, 2.5, 5, 7.5, and 10% by weight) on the physical, functional, powder, and sensory properties of tarhana samples. Results showed that moisture content of the tarhana samples were below 10% (wet basis, wb). The ash content (2.17-2.71%, wb) and water holding capacity (32.50-59.00%) of samples increased significantly with the addition of olive leaf powder (p<0.05). The pH value of the doughs was found to be around 5.5 and decreased during the fermentation. The wettability and solubility times of all samples were found to be less than 25 seconds and 16 seconds, respectively. All tarhana samples exhibited high flowability and low stickiness properties. Formulations containing up to 7.5% olive leaf powder were well-received by consumers.

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• Doktora TeziAçık Erişim2024/r/gumushane/21444
  Ohmik ısıtma destekli vakum distilasyon yöntemi kullanılarak alkolsüz bira üretimi

  Arda Akdoğan

  Bu çalışmada alkolsüz bira üretimleri ohmik ısıtma destekli vakum distilasyon sistem (ODVD) ve vakum döner distilasyon (VDD) kullanılarak gerçekleştirilmiştir. Alkolsüz bira üretimi için yasal sınırlarla belirlenen alkol oranına (< %0.5 v/v) ulaşılana kadar gerçekleştirilen işlemler için her iki sistemde 100, 150 ve 200 mbar'da denemeler yapılarak gerekli işlem süreleri belirlenmiştir. Ohmik sistem için 15, 20 ve 25 V/cm voltaj gradientlerinde çalışılarak voltaj gradientinin etkisi incelenmiştir. Örneklerin aroma profili, reolojik özellikleri, antioksidan kapasite (ABTS, DPPH, FRAP, TAK), toplam fenolik madde, toplam flavonoid, renk, pH, vikinal diketon (VDK) ve acılık değeri analizleri yapılmıştır. Ohmik sistem için elektriksel iletkenlik değerleri belirlenmiş ve iki yöntem enerji tüketimi ve verimliliği açısından kıyaslanmıştır.ODVD sistemi ile hedeflenen alkol oranına VDD sistemine göre daha kısa sürelerde ulaşılmıştır. Enerji verimliliği ve tüketimi açısından ODVD sisteminin VDD sistemine göre daha avantajlı olduğu görülmüştür. Sıcaklık arttıkça elektriksel iletkenliğin lineer bir şekilde arttığı ve voltaj gradientindeki değişimin elektriksel iletkenlikteki değişim üzerine bir etkisinin olmadığı görülmüştür. Antioksidan kapasite, toplam fenolik madde, toplam flavonoid ve VDK açısından kıyaslandığında bazı durumlarda ODVD ile VDD yönteminin benzer çıktığı görülmüştür. pH bakımından örnekler arasında istatistiksel açıdan bir fark gözlemlenmezken orijinal biraya göre artışlar yaşanmıştır. Renk ve acılık değerleri göz önüne alındığında orijinal biraya göre artışların VDD sisteminde ODVD sistemine kıyasla daha fazla olduğu tespit edilmiştir. Aroma profili açısından biranın karakteristik aromasını oluşturan maddelerin büyük çoğunluğunun üretimler sonucunda uzaklaştığı tespit edilmiştir. Reolojik analiz sonuçlarına göre; Herschel-Bulkley modelinin reolojik davranışı açıklayan en uyumlu model olduğu belirlenmiştir. Çalışma kapsamında elde edilen sonuçlara göre ODVD sisteminin alkolsüz bira üretiminde kullanılabileceği görülmüştür. Anahtar kelimeler: Ohmik sistem, Alkolsüz bira, Enerji verimliliği, Distilasyon

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• MakaleAçık Erişim2024/r/gumushane/19895
  Validation Study on Spectrophotometric Measurement of Ethanol from Beer and Non-Alcoholic Beer Samples Distilled by Micro Steam Distillation Method

  Baltaci, Cemalettin; Akdoğan, Arda

  In this study, a new spectrophotometric method based on the oxidation of sodium dichromate was proposed for the determination of ethanol percentage (v/v) in beer and non-alcoholic beer after distillation with the micro water vapor method, and the method was validated with various parameters. The Harmonized Guidelines for Single-Laboratory Validation of Methods of Analysis were used to validate the analytical method we provided. The following aspects of the method were assessed: precision, recovery, linearity, measuring range, limit of detection (LOD), limit of quantification (LOQ), method detection limit (MDL), and measurement uncertainty. The LOD, LOQ, and MDL values obtained for ethanol were 0.04%, 0.05%, and 0.15%, respectively. The relative standard deviation (RSD) values were less than 2.36% and 4.12% for both repeatability and within-laboratory reproducibility, respectively. Recovery percentages of analytes added to the sample at certain levels were determined to be quantitative between 97% and 102%. These findings fulfill the minimal performance standards outlined in AOAC Official Methods of Analysis Appendix F: Guidelines for Standard Method Performance Requirements. In conclusion, the method validated with various parameters in this study has proven to be effectively usable for the routine analysis of ethanol in beer and non-alcoholic beer. This developed analysis method stands out as an innovative approach in terms of collecting ethanol from beers with the help of micro-distillation water vapor and measuring the color resulting from oxidation.

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• MakaleAçık Erişim2024/r/gumushane/13993
  Production and Enrichment of Erucic Acid Methyl Ester Analytical Standards from Natural Oils for Food Control Analysis

  Karabaş, Yağmur; Gül, Abdulkadir; Karpuz, Ömer; Akdoğan, Arda; Baltacı, Cemalettin

  Foods high in erucic acid (EA), a fatty acid considered a natural toxin, can pose various health risks. Studies have reported that people exposed to high levels of EA are more likely to experience cardiovascular disease, are susceptible to myocardial adiposity, and have increased rates of diabetes. Therefore, in 2019, the European Commission (EC) declared that the maximum EA content in vegetable oils should be no more than 2%. These regulations require EA analysis in import and export food samples. A methyl ester of EA (EAME) standard is required to analyze EA content. In many countries, this analytical standard is not available and is being imported. This study endeavored to economically produce the EAME standard, which is in high demand due to mandated analysis, using natural oils. Initially, the fatty acid amounts in the food samples were analyzed by the gas chromatography–mass spectrometry/flame ionization detection (GC-MS/FID) method. The analyses revealed that mustard seed oil had the lowest EA content, while yellow mustard seed oil had the maximum EA content. The esterification was conducted on the samples containing both high and low EA, resulting in an efficiency of approximately 80%. The crystallization process was subsequently repeated to increase the EA quantity until the highest EAME content was obtained. By this process, 14 different concentrations of EAME ranging from 2.33 to 55.66% were produced. These results demonstrate the first successful production of EAME standards from natural oils that can be used in validation and internal quality control studies for food control analysis.

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