Browsing by Author "Köse E."
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Item The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage(2001) 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 °C. The n values of unfermented boza did not vary significantly with temperature whereas n values of fermented boza changed significantly. © Springer-Verlag 2001.Item An investigation into the use of different flours in tarhana(2002) Köse E.; Çaǧindi Ö.S.A report on the different raw materials used in the preparation of tarhana, the most heavily consumed traditional fermented foods in the Middle East, was presented. The chemical analysis of all tarhana samples included the determination of moisture, ash, crude protein, and acid content. The color analysis of tarhana for different flour mixtures was also described.Item Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit(Blackwell Publishing Ltd, 2015) Aksoylu Z.; Çağindi O.; 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 agent×storage 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 Applications: As 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. © 2015 Wiley Periodicals, Inc.Item Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata) Fish Bone Powder from by-Products of Fish Fillet(Taylor and Francis Inc., 2020) Savlak N.; Çağındı Ö.; Erk G.; Öktem B.; Köse E.Seabream fish bone powder was produced using different chemical methods and tap water. The effect of different chemical procedures (sodium hydroxide (NaOH); NaOH + citric acid; NaOH + sodium hypochlorite (NaOCl); NaOH + ethanol (EtOH); and NaOH + hydrogen chloride (HCl)) and tap water on proximate composition, yield, mineral composition, color, and sensorial odor was investigated. Despite its high bone powder yield (59.39%), tap water treatment was not an efficient method due to low calcium (Ca2+, 232.13 g/kg) and phosphorus (P, 111.63 g/kg) concentration and heavy fish odor. Sensorial odor analysis of seabream fish bone powder showed that tap water received the lowest scores (1.71/5), while chemically treated samples received sensorial odor scores higher than 4.00, with an average of 4.61, indicating that they had a very slight odor. The best fish bone powder yield was obtained using NaOH treatment (21.46%), where Ca2+ (276.73 g/kg) and P (147.23 g/kg) content was also high. The utilization of chemicals in combination with NaOH did not increase the sensorial odor score of seabream fish powders but resulted in a decrease in powder yield. Moreover, the mineral composition of all chemical processing techniques was comparable. Processing by-products of seabream fillet production with 8% NaOH will contribute to daily Ca2+ and P intake of individuals. © 2020, © 2020 Taylor & Francis Group, LLC.Item Melon seed: A nutritionally valuable by-product and its effects on cake quality(Elsevier Ltd, 2023) Çağındı Ö.; Akca E.E.; 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. © 2023 Elsevier LtdItem Experimental and computational insights into the electronic structures and absorption-emission characteristics of coumarin, C-6H, C-153, and C-343 dyes(Elsevier B.V., 2025) Karaca Ç.; 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 Model-State 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. © 2025 Elsevier B.V.