Browsing by Author "Kumcuoglu S."

Now showing 1 - 4 of 4
  • No Thumbnail Available
    Item
    Ultrasound assisted extraction of lycopene from tomato processing wastes
    (Springer, 2014) Kumcuoglu S.; Yilmaz T.; Tavman S.
    Tomato paste processing wastes, an important by-product of the paste industry, is rich in potentially health-promoting compounds such as lycopene. In this study, extraction yield of lycopene from tomato paste processing wastes by application of ultrasound assisted extraction (UAE) was compared with conventional organic solvent extraction (COSE) method. BHT (butylated hydroxytoluene) 0.05 % (w/v) added hexane:acetone:ethanol (2:1:1) mixture was used as solvent. Three different solvent solid ratios; 50:1, 35:1 and 20:1, (v/w) were used in both COSE and UAE. COSE experiments were performed at 20 °C, 40 °C and 60 °C for 10, 20, 30 and 40 min. 50, 65 and 90 W of ultrasonic power were applied in UAE for 1, 2, 5, 10, 15, 20 and 30 min. Lycopene contents of the samples were determined by spectrophotometric method. The effects of different factors, including the temperature, solvent solid ratio and ultrasonic power on lycopene yield were investigated. It was determined that the most efficient application for COSE was extracting samples by 50:1 solvent solid ratio at 60 °C for 40 min run, for UAE, 35:1 (v/w) solvent solid ratio, 90 W ultrasonic power for 30 min run. It was showed that UAE of lycopene requires less time, lower temperature and lower solvent than COSE. © 2013, Association of Food Scientists & Technologists (India).
  • No Thumbnail Available
    Item
    Ultrasound-assisted extraction of lycopene and β-carotene from tomato-processing wastes
    (Chiriotti Editori, 2017) Yilmaz T.; Kumcuoglu S.; Tavman S.
    Ultrasound-assisted extraction (UAE) of lycopene and β-carotene from tomato-processing wastes were investigated. Hexane:acetone:ethanol (2:1:1 v/v/v) including 0.05% (w/v) butylated hydroxyl toluene (BHT) was used as a solvent, with 1:35 w/v solid liquid ratio at 15±5°C. Ultrasonic power (50, 65, 90W) was applied in UAE for 1-30 min. Conventional organic solvent extraction (COSE) was applied under the same solvent and temperature conditions for 10-40 min. UAE was more effective and required a shorter time than COSE. Maximum lycopene and β-carotene yields were obtained using 90W ultrasonic power for 30 and 15 min, respectively.
  • No Thumbnail Available
    Item
    Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment
    (Elsevier Ltd, 2020) Ozyigit E.; Eren İ.; Kumcuoglu S.; Tavman S.
    The aim of this study is to investigate the effect of dietary fiber enrichment on non-linear viscoelastic behavior of gluten-free cake batters by using Large Amplitude Oscillatory Shear (LAOS) analysis. Textural properties and specific volume of gluten-free cakes were also determined to investigate the possible correlations with LAOS parameters. Gluten-free cake batters were formulated by replacing buckwheat flour with two different dietary fiber sources, namely orange fiber (OF) and orange pomace powder (OPP) at five different levels (0%, 4%, %8, %12 and 16%). All gluten-free cake batter samples exhibited linear viscoelastic properties at small strain amplitudes but rheological properties enters the non-linear region by increasing strain amplitude. The Lissajous-Bowditch curves revealed that stored energy increased by increasing dietary fiber amount and gluten-free cake batters became more elastic in the non-linear region. The normalized elastic Chebyshev coeffients (e3/e1) indicated the strain hardening behavior of cake batters at small strain amplitudes shifted to strain softening in the non-linear region. The e3/e1 and v3/v1 ratios as a function of strain amplitude indicated that non-linearity is more pronounced in the elastic component compared to the viscous component. The S and T values calculated at 50% strain amplitude showed strong correlation with water retention capacity, hardness and specific volume of gluten-free cakes enriched with OF whereas softer correlations were obtained for the OPP-containing ones due to elastic instability of the batters. Principal component (PCA) and hierarchical cluster analysis (HCA) were performed to provide basic graphical comparison of the differences/similarities between non-linear rheological properties of gluten-free cake batters by considering LAOS parameters. The viscoelastic properties of the cake batters containing 16% OPP were found to be suitable for high gas retention capacity since the highest cake specific volume was obtained. © 2019 Elsevier Ltd
  • No Thumbnail Available
    Item
    Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substitute
    (Elsevier Ltd, 2023) Ozcan I.; Ozyigit E.; Erkoc S.; Tavman S.; Kumcuoglu S.
    This paper aimed to examine the effect of using aquafaba in different ratios (25%, 50%, 75%, 100%) as an egg yolk substitute on the physical, structural, and rheological properties of mayonnaise. Large amplitude oscillatory shear analysis (LAOS) parameters (ηL′, ηM′, G'L, G'M, e3, e1, v3, v1) were evaluated to determine the rheological properties of mayonnaise samples. The droplet size of samples significantly increased and the stability of the emulsion decreased after 50% substitution ratio. The density of mayonnaise significantly increased with increased aquafaba substitution. According to Lissajous curves, egg yolk substitution with aquafaba leads to a decrease in stress values. Aquafaba affected the microstructure of samples and decreased the dissipated and stored energies. The LAOS parameters showed that the sample's behavior is strain stiffening and shear thinning in the nonlinear region. Textural parameters decreased with increased ratio of aquafaba. Significant differences were observed for L*, a*, b* and ΔE values. © 2022 Elsevier Ltd