Yazar "Konar, Nevzat" için listeleme
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Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
Toker, Ömer Said; Oba, Şirin; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman (Walter De Gruyter Gmbh, 2019)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle ... -
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Sağdıç, Osman (Elsevier Science London, 2016)Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ... -
Chocolate aroma: Factors, importance and analysis
Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tuğba; Konar, Nevzat (Elsevier Science London, 2020)Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ... -
Chocolate flow behavior: Composition and process effects
Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat (Taylor & Francis Inc, 2021)Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ... -
Chocolate quality and conching
Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier Science London, 2019)Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour ... -
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Sağdıç, Osman (Elsevier Science Bv, 2018)This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, ... -
Determination and numerical modeling of sugar release from model food gels
Göztok, S.P.; Palabıyık, İbrahim; Bölük, Esra; Güneş, Recep; Toker, Ömer Said; Konar, Nevzat (Elsevier Ltd, 2023)In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent ... -
Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
Kurt, A.; Palabıyık, İbrahim; Güneş, R.; Konar, Nevzat; Toker, Ömer Said (Springer, 2020)In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup ... -
Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Palabıyık, İbrahim; Sağdıç, Osman (Elsevier Science Bv, 2018)In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ... -
Development of a Natural Chewing Gum from Plant Based Polymer
Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Öner, Barış; Demirci, Ahmet Şükrü (Springer/Plenum Publishers, 2018)In this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural ... -
Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties
Acan, Betül Gizem; Kılıçlı, Mahmut; Bursa, Kübra; Toker, Ömer Said; Palabıyık, İbrahim; Gülcü, Mehmet; Konar, Nevzat (Academic Press, 2021)In this study, dried grape (Cabernet sauvignon) pomace (DGP) as a by-product of wine production was used in the chocolate spread (CS) instead of various amounts of sugar and milk originated powders (MOP; skimmed milk and ... -
Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Şener, Sinem; Akçiçek, Alican; Sağdıç, Osman (Walter De Gruyter Gmbh, 2017)In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates ... -
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
Konar, Nevzat; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Polat, Derya Genç; Palabıyık, İbrahim; Sağdıç, Osman (Springer India, 2018)In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ... -
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
Bursa, Kübra; Kılıçlı, Mahmut; Toker, Ömer Said; Palabıyık, İbrahim; Gülcü, Mehmet; Yaman, Mustafa; Konar, Nevzat (Springer India, 2021)The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ... -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Sağdıç, Osman (Elsevier Sci Ltd, 2018)In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ... -
A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
Palabıyık, İbrahim; Güleri, Tuba; Güneş, Recep; Öner, Barış; Toker, Ömer Said; Konar, Nevzat (Elsevier Ltd, 2020)The composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects ... -
Health conscious consumers and sugar confectionery: Present aspects and projections
Konar, Nevzat; Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer Said (Elsevier Science London, 2022)Background: The number of health conscious consumers is increasing among different socio-economic groups all over the world. The food industry and technology should be able to respond to changes in the expectations and ... -
Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product
Özmen, Duygu; Yıldırım, Rüsen Metin; Burşa, Kübra; Kian-pour, Nasim; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat (Elsevier, 2023)Induced static-crystallization of grape-molasses (GM) was successfully done via adding crystallized honey (CH) to improve the crystallization rate, crystal size and to obtain a homogeneous crystalline structure of the ... -
Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics
Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Kurultay, Şefik (Elsevier Sci Ltd, 2019)Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyzes of defatted ... -
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
Toker, Ömer Said; Sağdıç, Osman; Şener, Dilek; Konar, Nevzat; Zorlucan, Tuğçe; Dağlıoğlu, Orhan (Springer, 2016)Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim ...