Browsing by Publisher "Chiriotti Editori"
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Item Determination of drying characteristics and quality properties of eggplant in different drying conditions(Chiriotti Editori, 2015) Urun G.B.; Yaman U.R.; Kose 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°, 50°, 60°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.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.Item The influence of Quinoa (Chenopodium Quinoa Willd.) flour on the physicochemical, textural and sensorial properties of beef meatball(Chiriotti Editori, 2018) Baǧdatli A.In this study, beef meatballs were produced by using different percentages of quinoa flour as functional ingredient. The effects of quinoa flour levels on physicochemical, textural, sensorial properties of meatballs were examined. Quinoa level had significant effect on fat and moisture contents (p<0.0001). The protein content was improved by adding quinoa flour. Cohesiveness, springiness, gumminess, redness(a∗), yellowness(b) values were significantly affected by addition of quinoa flour. According to sensorial analysis, meatball samples had high acceptability and favorable scores. Consequently, quinoa flour has high potential as gluten-free ingredient for use in meatball production in addition to nutritional value and health benefits. © 2017 University of Houston.Item Development of chicken roll recipe using response surface methodology(Chiriotti Editori, 2018) Aydar A.Y.; Gürel B.; Kayaardi S.The purpose of this study was to determine the optimum quantities of ingredients to yield a chicken roll product with desirable textural properties and coloring and a minimum cooking loss. Response surface methodology (RSM), a statistical technique, was applied for optimization. The optimum quantities for chicken roil production were found to be 8.66 g, 75.00 g and 53.83 g for wheat flour, distilled water, and minced chicken, respectively. The lowest cooking loss was achieved by a recipe with high wheat flour and distilled water content, whereas the highest cooking loss was observed in the recipe with the lowest wheat flour content and the highest minced chicken content. © 2018 Chiriotti Editori. All rights reserved.Item Drying kinetics, heating uniformity and quality changes during the microwave vacuum drying of artichokes (Cynara scolymus L.)(Chiriotti Editori, 2019) Muştu Ç.; Eren İ.In this study, our aim was to investigate the effect of process parameters such as the microwave power (450-800 W), system pressure (12.40 – 31.20 kPa) and drying time (0-25 min) on the drying kinetics, quality characteristics and heating uniformity indices during the microwave vacuum (MV) drying of artichokes. The microwave power was found to be more influential than the system pressure, and variations resulted in different drying characteristics. The effective diffusion coefficients were found to range from 2.279×10-6 - 3.454×10-6 m2/s and 3.600×10- - 6.297×10- m2/s for the first and second falling rate periods, respectively. Reducing microwave power and system pressure resulted in higher uniformity in temperature distributions. However, the average temperatures deviated slightly from the targeted drying temperatures at high microwave power. The highest shrinkage coefficient (0.3705±0.0233) and rehydration ratio (3.82±0.091) values were obtained at 800 W and 12.4 kPa. MV drying preserved the fresh colour characteristics of artichokes, and it could be used as an alternative to conventional drying. © 2019 Chiriotti Editori. All rights reserved.Item Effects of high pressure and marination treatment on texture, myofibrillar protein structure, color and sensory properties of beef loin steaks(Chiriotti Editori, 2019) Uyarcan M.; Kayaardi S.The influence of high pressure/marination treatment on the texture, myofibrillar protein structure, color and sensory properties of beef loin steaks was studied. Combined high pressure and marination treatment at 550 MPa significantly increased beef tenderness, but had a “whitening/brightening” effect on the color of the samples (P<0.05). High-pressure processing caused protein degradation, leading to texture development. Furthermore, the panelists gave the highest overall impression score to the 150 MPa pressurized samples. These results show that combined high pressure and marination treatment at 550 MPa can potentially improve the textural properties of beef loin steaks, although it is less favored than pressurization treatment. © 2019 Chiriotti Editori. All rights reserved.