Gıda Mühendisliği

Bu koleksiyon için kalıcı URI

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

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Konu "antioxidants" ile Gıda Mühendisliği'a göz atma
  • Öge
    Alternative plant-based gluten-free sourdough pastry snack production by using beetroot and legumes: characterization of physical and sensorial attributes
    (American Chemical Society, 2024) Yolcu, Zeynep ; Demircan, Evren ; Mertdinç, Zehra ; Aydar, Elif Feyza ; Özçelik, Beraat ; 0000-0002-1810-8154 ; Gıda Mühendisliği
    Objective of this study was to design a formula of a sourdough pastry snack by adding starter inoculum into the formulation which was obtained by the fermentation process through beetroot (Beta vulgaris) puree with black-eyed pea (Vigna unguiculata) and fava bean (Vicia faba). With this development process, it was aimed to review the functional impact of legumes as gluten replacement and emphasize the importance regarding physical and sensory attributes in a pastry snack product. First, a starter inoculum was developed based on modification of the shalgam fermentation process with legumes. An experimental design suggested by the response surface methodology was used to optimize its microbial properties and level of antioxidants with the factors of amounts of beetroot puree, fava bean/black-eyed pea ratio, and fermentation time. In the second part, this starter inoculum was mixed with fava bean flour to obtain a sourdough pastry snack (FBS) with improved physical and sensory attributes and compared to the wheat control sourdough (WCS) pastry snack after the baking process. According to the optimization results to produce starter inoculum with the optimum results of lactic acid bacteria 9.55 log cfu/mL, the level of antioxidant activity 91.86 μM TE/mL, and total yeast level 6.96 log cfu/mL; 75 mL of beetroot puree, 100% for fava bean, and fermentation for 24 h were obtained. Compared to WCS, FBS has approximately 16% higher hardness values. Also, a significant difference was observed for stiffness and springiness among samples. The retention of moisture was higher in the first 4 days following the storage for 8 days; the moisture content continuously decreased with the final moisture content of 12.6%. When compared with the results of textural profile analysis in terms of hardness, stiffness, and springiness, sensory results were correlated. Comparing the overall acceptability of the FBS to WCS, FBS was from moderate to higher scores, which indicated that it could be a promising alternative to chemically developed snack products and a preferred product for people suffering from celiac disease and other gluten intolerances.
  • Öge
    Valorisation of cold plasma-treated onion skin waste in chocolate production
    (Wiley, 2024) Şengüler, Berna ; Kırkın, Celale ; orcid.org/0000-0003-0736-4213 ; Gıda Mühendisliği
    Onion skin is generated in high amounts as food waste that is rich in bioactive components. Thus, the valorisation of onion skin waste in food production following suitable methods of treatment can be regarded as a sustainable strategy in terms of nutrition, economy, and environment. Skin waste from onions (Allium cepa) was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for either 0 or 30 min. Then the cold plasma-treated onion skin powder (OSP) was added to chocolate at a concentration of 0%, 1%, or 2% (w/w). The DBDCP-induced changes in the microbial load, colour, water content, total phenolic content (TPC), and antioxidant activity of OSP were assessed. The TPC, antioxidant activity, and sensory properties of the chocolate samples added with OSP were also monitored. Cold plasma treatment increased the TPC and antioxidant activity of OSP, but it did not affect the water content, colour, and microbial load. The antioxidant activity and TPC of the chocolate samples incorporated with DBDCP-treated OSP at a level of 2% were higher than the samples with or without untreated OSP. However, the samples with 2% DBDCP-treated OSP demonstrated lower overall acceptability scores compared to samples without OSP. It can be said that cold plasma can be utilised in the treatment of onion skin waste and valorisation of cold plasma-treated onion skin waste in the production of chocolate to improve its antioxidant properties. Future studies can focus on the enhancement of the sensory properties of onion skin-added chocolate products.