Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2025/r/gumushane/16007
  SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)

  Karademir, Emine; Yuksel, Ferhat; Baltaci, Cemalettin

  Aronia (Aronia melanocarpa) is a fruit with a high polyphenol content, and its use is increasing due to its potential health effects with increased polyphenol content. The widespread consumption of Turkish noodles and similar products in society is important for increasing their nutritional quality. The aim of this study was to evaluate the physicochemical, color, bioactive, and sensory properties of noodle samples to which aronia powder was added at different concentrations of 2%, 4%, 6%, 8%, and 10%, respectively. Total Polyphenol Content (TPC), Total Antioxidant Capacity (TAC), and Total Flavonoid Content (TFC) amounts were found to be significantly increased (p<0.05). In addition, significant increases were found in the antioxidant activity (ABTS(center dot+), DPPH and FRAP) of the samples. According to the sensory evaluations, the noodles with 8% aronia had a high level of general acceptability, while the group with 10% aronia had a lower level. Consequently, we observed that adding aronia could yield an acceptable noodle enriched in bioactive components.

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• MakaleAçık Erişim2025/r/gumushane/11764
  MODELING THE KINETICS OF HYDROXYMETHYLFURFURAL (HMF) FORMATION IN POMEGRANATE SOUR PRODUCED BY DIFFERENT EVAPORATION METHODS

  Erdoğdu, Esma Gülbahar; Akar, Bülent; Baltacı, Cemalettin

  Pomegranate sour is a traditional functional food that is widely consumed in Türkiye. The aim of this study is to determine the most convenient evaporation method to keep the amount of HMF, a carcinogenic substance formed as a result of high temperatures in the production of pomegranate sour, at low levels. The pomegranate sours were produced using five different evaporation methods (atmospheric pressure (AP), freeze-drying (FD), open air (OA), vacuum assisted (VA) and fan assisted (FA)) and the amount of HMF formed during the process was determined. Kinetic calculations showed that VA and FA methods followed first-order reaction kinetics at 60, 70 and 80 °C, while OA, FD and AP methods followed zero-order reaction kinetics at 80, 90 and 100 °C. The mean Q10 value was 1.0006, while the activation energy (Ea) ranged from 72.56 to 126.38 kJ/mol. It was found that the amount of HMF formed varied according to the method, temperature and production time and that the reaction rates increased with increasing temperature, especially for the OA method. In addition, pH, titratable acidity, invert and total sugar content, color, Brix and browning index were analyzed and a kinetic model including all these factors was developed.

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• MakaleAçık Erişim2024/r/gumushane/11964
  PRODUCTION OF DEEP-FRIED WHEAT CHIPS USING PURPLE WHEAT FLOUR: PHYSICOCHEMICAL, TEXTURAL, SENSORY PROPERTIES AND OPTIMIZATION

  Kaya, Şemsettin; Yuksel, Ferhat

  The aim of this study was to develop alternative and healthy deep-fried chips by fortifying wheat chips with purple wheat flour (PWF). The effect of process variables (PWF content: 0-100%, frying temp. and time: 170-190 °C and 40-60 s) on the physicochemical, textural, instrumental color, sensorial properties, and optimization of the chips were investigated using response surface methodology. The levels of PWF in the chips receipt dramatically reduced oil uptake (by 23%), whereas the protein content of chips increased of the end products. The instrumental hardness of the enriched chips increased while sensory firmness decreased with increasing PWF. Generally, the chips enriched with PWF received the highest overall acceptability score by the panelists. Higher desirability (optimization results) and the process variables were determined as a 0.73 and 92.72 g/100g PWF, 170 °C, 40 s, respectively. These findings show that PWF can be easily incorporated into products that involve deep-fried chips.

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