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- MakaleAçık Erişim2024Scopus SJRQ2Optimization of a Novel–Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties
Yilmaz, Merve Silanur; Kutlu, Naciye; Sakiyan, Ozge; Isci, Asli
The aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country’s economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water-holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave–dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.
AtıfScopus2WoS2OpenAlex2
İncele - MakaleYalnız künye2023Scopus SJRQ2Comparative evaluation of different drying techniques for beef meat
Kamiloğlu, Aybike; Elbir, Tuğba; Dölek, Muzaffer; Eşrefoğlu, Emine Sedanur
The study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between.005 and.009 g water/g dry matter, it varies between.014 and.166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and convective drying methods, the Midilli model gave a better fit. The Arrhenius-type equation calculated the activation energies of beef samples. Activation energies were 64.15 and 449.86 kJ/mol for convective and microwave drying, respectively. According to measured L*, a*, and b* values and calculated ΔE, C*, and h° values, convective drying at 80°C provided the closest color characteristics to fresh meat. Practical applications: Beef is a perishable food and storage conditions are very important. It is important to have information about the drying methods to be applied in the preservation of these foods in terms of process control. In this study, microwave drying and convective drying methods were examined and it was shown that microwave drying, which is one of the drying methods, shortens the processing time. However, in the convective drying method, color properties similar to the fresh product are provided. This research can provide theoretical guidance for further processing and preservation.
AtıfScopus7WoS7OpenAlex7İncele - MakaleAçık Erişim2022Scopus SJRQ2Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince
Kutlu, Naciye
In this study, the ohmic heating system was used as a novel application for osmotic dehydration of quince. After osmotic dehydration, samples were dried by microwave. In this regard, the effects of process variables such as electrical field strengths (20, 30 and 40 V/cm), holding time (10, 20 and 30 minutes), microwave power (90, 180 and 270 W) and sucrose concentration (0%, 25% and 50%) on dielectric constant, dielectric loss factor, rehydration ratios, total phenolic compounds and color values were investigated by response surface methodology (RSM). Optimum conditions were found as 40 V/cm electrical field strength, 30 min holding time, 16.67% sucrose concentration and 270 W microwave power. Total phenolic content, rehydration ratio, color differences and dielectric properties of the novel method were found to be higher than that of control. Moreover, Midilli and Wang & Sing models gave the superior fit to the moisture ratio data obtained during drying.
AtıfScopus44WoS36OpenAlex38
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