Browsing by Author "Susyal, G"

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    Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying
    Koç, M; Koç, B; Yilmazer, MS; Ertekin, FK; Susyal, G; Bagdatlioglu, N
    Physical characterization and oxidative stability of egg powder microencapsulated by spray drying were studied in this work. The wall material (gelatin, lactose, pullulan, and their mixtures) and liquid egg mixtures were prepared by homogenization at 22,000 rpm for 60s. The spray drying was carried out at pilot-scale spray dryer (Niro Mobile Minor, Soborg, Denmark). The spray-dried egg powders were analyzed for moisture content, water activity, peroxide value, total cholesterol oxidation products (TCOPs), particle properties, and bulk properties. Using gelatin as wall material resulted in a significant increase in the moisture content and water activity of egg powder during storage and it improved flowability. Egg powders containing pullulan as wall material showed a fibrous structure and had the lowest bulk density. Adding lactose as wall material increased the oxidative stability, which was indicated with lowest peroxide value and TCOPs level of egg powder.
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    Functional and physicochemical properties of whole egg powder: effect of spray drying conditions
    Koç, M; Koç, B; Susyal, G; Yilmazer, MS; Ertekin, FK; Bagdatlioglu, N
    Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot scale spray dryer (Mobile Minor Niro-Atomizer, Denmark). The inlet (165-195 degrees C) and outlet air temperatures (60-80 degrees C) and the atomization pressure (196-392 kPa) were investigated as spray drying process variables. Perturbation and 3-D graphs revealed that outlet air temperature and atomization pressure had more effect than inlet air temperature, on the properties of whole egg powder. Optimum spray drying conditions of whole egg powder were determined according to the specific end-product requirements (bakery foods, omelette and mayonnaise and salad dressing) targeting to obtain the desired value of functional properties, i.e.; emulsion stability, gel texture, foaming stability and colour change.
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    Effects of Formulation on Stability of Spray-Dried Egg
    Koç, B; Koç, M; Güngör, Ö; Sakin-Yilmazer, M; Kaymak-Ertekin, F; Susyal, G; Bagdatlioglu, N
    Moisture adsorption isotherms of spray-dried whole egg, microencapsulated with gelatin (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatin+lactose [GL] and gelatin+pullulan [GP]), were determined using the standard static-gravimetric method at 25 degrees C. The data were fitted to the various sorption models and the constants were estimated by nonlinear regression analysis. Among the sorption models tested, the Guggenheim-Andersen-de Boer (GAB) and Ferro Fontan equations were recommended for characterizing the adsorption behavior of spray-dried whole egg, either microencapsulated or unencapsulated, in the water activity range of 0.11-0.84. It was indicated that all of the egg powders were stable up to a water activity of 0.43. The oxidative stability of microencapsulated powders was investigated under storage conditions of 20 degrees C and 50% relative humidity (RH). The microencapsulation process resulted in a decrease in the cholesterol oxidation level of egg powder during storage, where it followed a zero-order reaction kinetics and the trej value representing the time required to reach total cholesterol oxidation products (TCOP) 384.2 mu g/g egg fat as the upper limit of acceptability for fat oxidation was calculated as 1,124 days at 20 degrees C for egg powder microencapsulated with lactose. The relations among glass transition temperatures, oxidation rate constants, and monolayer moisture content values obtained by the GAB model are also highlighted.
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    Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan
    Koç, M; Koç, B; Susyal, G; Yilmazer, MS; Bagdatlioglu, N; Kaymak-Ertekin, F
    The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 degrees C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate- and/or protein-based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder.