Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization
Elbir Abca, Tuğba; Gençcelep, Hüseyin
In this study, a corn oil oleogel was prepared using γ-oryzanol and β-sitosterol to create a “healthier solid fat-like” structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ-oryzanol:β-sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%. The samples were comprehensively evaluated in terms of oil-binding capacity and color; thermal behavior (including melting/crystallization properties); crystal structure; texture properties (hardness, stickiness, cohesion, and spreadability); molecular interactions and oxidative stability. The findings showed that all formulations had high oil binding capacity and that increasing the oleogelator concentration had a limited effect on oil binding. It has been determined that concentration plays an important role in the product's thermal resistance. Results show that as the oleogelator ratio increases, the structure becomes stronger and more durable; the melting behavior in thermal measurements shifts to higher temperatures. Crystal structure analyses support the formation of an oleogel network, while FTIR results indicate that the structure is formed predominantly through physical interactions. Consequently, it has been demonstrated that corn oil can acquire solid fat-like functional properties through this approach and offers a viable option for developing healthier fat formulations, particularly in spreadable products, margarine, and bakery fats.
- MakaleAçık Erişim2024Scopus SJRQ4Effect of Heat Treatment on Storage Stability of Sheep Tail Fat; [Isıl İşlemin Koyun Kuyruk Yağının Depolama Stabilitesi Üzerine Etkisi]
Bozdemir, Merve; Gençcelep, Hüseyin; Yüzer, Mustafa Onur
In this study, the effects of various physical, chemical, and technological properties of sheep tail fat (fresh and ghee) as well as different storage durations, storage temperatures, and the use of additives on the storage stability of thermally processed sheep tail fat (ghee tail fat) were investigated. To prevent lipid oxidation and other degradation factors during use after long-term storage, salt and antioxidant additives were used. Samples were stored in glass jars at 25ºC, +4ºC, and -18ºC for 90 days. The moisture, protein, fat, and ash contents of fresh tail fat was determined as 11.2%, 3.47%, 85.0%, and 0.07%, respectively. In clarified fat, the moisture content was determined as 0.4%, protein content as 2.98%, fat content as 96.0%, and ash content as 0.05%. Additionally, the cholesterol content in tail fat was 60 mg/100 g in fresh tail fat and 58 mg/100 g in ghee tail fat. The pH values of fats were determined as 5.7 in fresh samples and 6.2 in ghee samples. The fatty acid compositions of samples revealed that the dominant fatty acid groups in both fresh and ghee sheep tail fat were palmitic, stearic, and oleic acids. Fresh tail fat stored at room temperature deteriorated in terms of chemical properties (FFA, peroxide, and TBA) within 7 days, while those stored at +4ºC deteriorated within 15 days. However, thermally processed samples were preserved without deterioration for 60 days at these storage temperatures.
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İncele - MakaleYayıncıda açık erişim2023Scopus SJRQ3Sesame seed protein: Amino acid, functional, and physicochemical profiles
Yüzer, Mustafa O.; Gençcelep, Hüseyin
Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.
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İncele - MakaleAçık Erişim2022Kastamonu pastırmasının kalite özelliklerinin belirlenmesi: Kuru küredilmiş bir et ürünü
Gençcelep, Hüseyin; Yüzer, Mustafa Onur; İhtiyar, Barış
Pastırma, kendine has üretim teknolojisi ile yüzyıllardır üretilen bir Türk kuru et ürünüdür. Sığır ve manda karkaslarının belirli kısımlarından elde edilen tüm kas ve/veya kaslardan üretilir. Bu çalışma, Kastamonu pastırma türlerinden en çok üretimi yapılan sırt ve kuşgömü türlerinin bazı fizikokimyasal özelliklerini inceleyen ilk çalışmadır. Tüm analizlerde pastırma türleri arasında önemli farklılıklar tespit edilmiştir (P<0.05). Pastırma tipi nem miktarını önemli derecede etkilemiştir (P<0.05). Kuşgömü pastırmada ortalama nem içeriği sırt pastırmadan daha yüksek olarak belirlenmiştir. Tüm örneklerin toplam protein miktarı %30'un üzerinde belirlenmiş olup, beslenme açısından oldukça değerlidir. Ancak, numunelerin %50'sindeki tuz miktarı (%10 / kuru madde) ve pH (maks. 6.0) kabul edilebilir maksimum sınırın üzerindedir. Ayrıca tüm örneklerin su aktivite değerleri 0.90'ın üzerindedir. Bazı örneklerin TBARS ve FFA değerleri daha önce belirlenen değerlerden yüksek çıkmıştır.
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İncele - MakaleYalnız künye2016Scopus SJRQ1Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis
Ağar, Berrin; Gençcelep, Hüseyin; Saricaoğlu, Furkan Türker; Turhan, Sadettin
The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity decreased with increasing shear rate. The Ostwald–de Waele model was successfully used to describe the flow properties of meat emulsions (R2 > 0.913). Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G′) much greater than loss modulus (G″). A modified Cox–Merz rule was applied by multiplying angular frequency with shift factors (αSF). Material stiffness parameter (Aα) calculated from complex modulus (G*) increased as SBF concentration increased. Significant correlations among the material stiffness data and TPA parameters were observed. It was concluded that TPA parameters could be predicted by using dynamic shear tests, and hence, this will make possible to save time and cost for meat processors when manufacturing a product with acceptable structural or textural characteristics.
AtıfScopus55WoS48OpenAlex66İncele
