Gıda Mühendisliği

Bu koleksiyon için kalıcı URI

http://hdl.handle.net/11527/17538

Gözat

Yazar "Altay, Filiz" ile Gıda Mühendisliği'a göz atma
  • Öge
    Combined effects of zein nanofiber coating containing laurel (laurus nobilis) and air fryer cooking on quality properties of fish fillets during cold storage
    (American Chemical Society, 2024) Ceylan, Zafer ; Meral, Raciye ; Alav, Aslıhan ; Torusdağ, Gülşen Berat ; Bildik, Fatih ; Altay, Filiz ; 0000-0002-5484-866X ; Gıda Mühendisliği
    In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.
  • Öge
    Effects of egg on cake batter rheology and sponge cake texture
    (Wiley, 2024) Inanlar, Batuhan ; Altay, Filiz ; orcid.org/0000-0002-5484-866X ; Food Engineering
    The physical, rheological, and textural properties of cake batters and cakes made from three different eggs were studied. The compositions of the egg samples are significantly different (p < 0.05), except for their fat contents. The flow characteristics of the cake batters showed pseudoplastic behavior with time dependency. In the frequency sweep test, the G" values were lower than the G' values at low frequencies and vice versa at high frequencies. The G" values of the samples decreased with the water content of the egg samples. While the sample with the highest amount of water showed less viscous batter properties, it yielded a cake structure with more moisture and less hardness, chewiness, adhesiveness, cohesiveness, and springiness properties. The G' and G" moduli decreased for all cake batters in the temperature sweep tests. Eggs with high protein and low water contents should be preferred for consumer acceptance.