Browsing by Author "Köse, E"

Now showing 1 - 6 of 6
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    DETERMINATION OF DRYING CHARACTERISTICS AND QUALITY PROPERTIES OF EGGPLANT IN DIFFERENT DRYING CONDITIONS
    Urun, GB; Yaman, UR; Köse, E
    Drying is the most traditional process used for preserving eggplant a long time. The aim of this study was to determining drying characteristics and quality properties of eggplant dried by sun drying, hot air convective drying and infrared assisted convective drying. Convective drying and infrared assisted convective were carried out in a convective dryer at three different temperatures (40 degrees, 50 degrees, 60 degrees C) and air velocity at 5 m/s. The increasing of temperatures during the drying of eggplant led to a significant reduction of the drying time. However loss of nutrition was observed in eggplant samples dried at higher temperature. The biggest change in colour parameters was observed in samples dried with sun drying. So it was thought that sun drying had a negative effect on quality properties of eggplant samples.
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    The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage
    Hayta, M; Alpaslan, M; Köse, E
    Boza was prepared with corn, rice and wheat flour. Alterations in pH, water-soluble protein content and viscosity were observed during a 30 h fermentation period. Fermentation caused a reduction in pH, whereas the water-soluble protein content of boza significantly increased (P<0.05). The power law model described the pseudoplastic behaviour of boza. The consistency (k) and flow behaviour index (n) values indicated that the viscosity of boza decreases as the temperature increases. The k values of fermented and unfermented boza samples were significantly (P<0.05) different from each other at 10, 20 and 30 degreesC. The n values of unfermented boza did not vary significantly with temperature whereas n values of fermented boza changed significantly.
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    Experimental and computational insights into the electronic structures and absorption-emission characteristics of coumarin, C-6H, C-153, and C-343 dyes
    Karaca, C; Bardak, F; Köse, E; Ataç, A
    This paper explores the electronic structure and spectral characteristics of coumarin (C), C-6H, C-153, and C-343 in the protic polar solvent acetonitrile, combining computational methods via Density Functional Theory (DFT) and time-dependent Density Functional Theory (TD-DFT) with experimental analysis of UV-Vis and fluorescence spectra. The optoelectronic features of C, C-6H, C-153, and C-343 are primarily utilized in the solution phase for various applications, such as lasers and dye-sensitized solar cells. Computational studies were conducted using four different Modal Chemistry methods [MC1: CAM-B3LYP/6-311++G(d.p), MC2: CAM-B3LYP/6-31 + G(d.p), MC3: B3LYP/6-311++G(d.p), and MC4: B3LYP/6-31 + G(d.p)]. The excited state features were investigated based on TD-DFT/Polarizable Continuum Model-Linear Response and TD-DFT/Polarizable Continuum ModelState Specific formalisms. Molecular orbital configurations, molecular electrostatic potentials, and electron density difference isosurface of the dyes were analyzed to uncover the factors influencing the absorption and emission properties. The decomposed UV-Vis and fluorescence spectra of compounds indicate that emission characteristics are complex and contribute to low-lying energy transitions. The state-specific solutions provide more reliable estimates for smaller molecular structures with less intramolecular charge transfer, whereas the linear response approach excels when more electron-donating functional groups are present. The effect of the basis set in determining both absorption and emission features is almost negligible compared to Hartree-Fock exchange contributions in DFT functionals. B3LYP appears to provide satisfactory results for systems where long-range HF exchange is not as crucial.
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    Melon seed: A nutritionally valuable by-product and its effects on cake quality
    Çagindi, O; Akca, EE; Köse, E
    Incorporating by-products and waste materials with nutritional and industrial potential into food formulations is an important consideration. Melon seeds, known for their nutritious compounds, are often treated as waste. This study aimed to improve the nutritional properties of cakes by adding melon seed flour (MSF), which contains high levels of ash, lipid, protein, and fiber, as a substitute for whole wheat flour and fat at concentrations of 40% and 60%. The primary fatty acid identified was linoleic acid, while the dominant amino acid in the samples was glutamic acid, followed by proline and leucine. It is noteworthy that potassium and magnesium content in MSF was about five times higher than control. The substitution of MSF did not cause a significant change in the structural properties of the cakes but led to a decrease in the firmness, springiness, and chewiness. Consumer acceptance, based on sensory evaluation, indicated that cakes with 40% MSF substitution were well-received. In conclusion, our findings demonstrate that melon seeds, previously considered waste, can serve as a good alternative source of fiber, fat, and protein in bakery products.
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    Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit
    Aksoylu, Z; Çagindi, Ö; Köse, E
    Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (-a=greenness, +a=redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (-b=blueness, +b=yellowness) values decreased significantly (P<0.05). A significant type of fortification agentxstorage time interaction (P<0.05) existed for all physicochemical parameters analyzed. Defatted poppy seed was the most effective agent for preventing increased peroxide values, whereas defatted grape seed powder addition decreased free fatty acid formation better than blueberry and defatted poppy seeds. All fortification agents increased the total phenolic content of biscuits. Biscuits having 5% blueberry exhibited a high percentage of antioxidant activity. Sensory evaluation results revealed that fortificated biscuits cannot be consumed after 5 months. Practical ApplicationsAs the relationship between nutrition and some chronic diseases have been established, the number of research and development studies focusing on functional foods has increased rapidly. Antioxidants became popular because of their positive effects on human health. Grape seed, a by-product of the grape-processing industry, is known as a strong free radical scavenger. Poppy seeds are generally used for their high oil content. Tocopherols found in poppy seeds have strong antioxidative properties. Blueberries, rich in anthocyanins, are widely consumed in different countries. These three botanical ingredients can be used as inexpensive antioxidant sources in snack foods such as biscuits and cookies.