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Öğe A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients(Elsevier Ltd, 2020) Palabıyık, İbrahim; Güleri, Tuba; Güneş, Recep; Öner, Barış; Toker, Ömer Said; Konar, NevzatThe 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 of the content of minor (lecithin, sorbitol, glycerin) and major ingredients (gum base, powdered sugar, and glucose syrup) of chewing gum on textural and sensorial properties were investigated by D-optimal mixture design approach. According to the results, powdered sugar and lecithin generally increased aroma durability during chewing, and glucose syrup increased the softness and chewability of the gum. It was revealed that the hardness and resilience texture parameters are the most important parameters to determine appropriate sensorial texture in chewing gum. The optimum composition causing the best liking for aroma duration was found as 17.9 % gum base, 25.65 % glucose syrup, 55.15 % powdered sugar, 0.3 % lecithin, 0 % glycerin, and 0 % sorbitol. © 2020 Elsevier LtdÖğe Cold plasma modification of food macromolecules and effects on related products(Elsevier Sci Ltd, 2022) Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahimThe food industry is in search of innovative processing technologies that are capable of providing food safety and improving quality with low processing costs and fast operations. As a new technique, cold plasma (CP) fulfills these requirements and thus gained significant attraction from researchers. Apart from general microbial inac-tivation purposes, CP can effectively modify the food macromolecules through reactions with reactive plasma species. In this context, this review focuses on the interactions between reactive plasma species and proteins, lipids, and polysaccharides. It also covers the changes in interfacial and mechanical properties of proteins and polysaccharides, effects on oleogels and xerogels, modifications in the allergenicity of proteins, and trans-free hydrogenation of oils. On the other hand, the concepts underlying the interactions between reactive plasma species and these macromolecules and the effects of processing parameters should be better understood, thus further studies should focus on these aspects.Öğe Determination and numerical modeling of sugar release from model food gels(Elsevier Ltd, 2023) Göztok, S.P.; Palabıyık, İbrahim; Bölük, Esra; Güneş, Recep; Toker, Ömer Said; Konar, NevzatIn 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 (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (Deff) of sugar release from gels were found between 0.22 × 10?8-5.07 × 10?8 m2/s and 1.37 × 10?8-18.47 × 10?8 m2/s in treatments 1 and 2, respectively, showing that mixing process increased the Deff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated. © 2022 Elsevier LtdÖğe Health conscious consumers and sugar confectionery: Present aspects and projections(Elsevier Science London, 2022) Konar, Nevzat; Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer SaidBackground: 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 demands of this consumer group. Therefore, preparations should be made for adaptation to the current period and possible future scenarios in all areas that concern human life. In this regard, in addition to novel food production and safety studies, any action to be taken in terms of the effects of this consumer attitude on consumption behavior is of great importance.Scope and approach: In this study, the status of confectionery technology during the rising of health conscious consumers, its effects on confectionery consumption, and priority study issues for the healthy and functional products were discussed. Within this scope, we aimed to present projections to the industry and researchers in this field by reviewing and discussing the findings of existing studies considering healthy and functional sugar confectionery products.Key findings and conclusions: Despite the high calorie concern, no significant decreases are expected in the consumption of confectionery products. Because these foods can contribute to the high mood level that consumers need. However, the acceleration gained by the increase in consumers' preference and demand for healthy foods will be effective and determinant in the future periods for sugar confectionery products. This will encourage efforts to develop functional confectionery, particularly those associated with the immune system will be of greater importance. Therefore, innovative approaches and designs are needed for confectionery products in terms of shelf life, stability, packaging and labeling. We may suggest that all stakeholders attach importance to the development of multi-functional and low-calorie products, with a package design and size suitable for on-line sales channels by considering the rising of individual consuming behavior.Öğe Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics(Elsevier Sci Ltd, 2019) Güneş, Recep; Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Kurultay, ŞefikApple 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 apple seed flours were firstly done in our study. According to these analyzes, total phenolic content, DPPH and ABTS radical scavenging activity of defatted seed flours were determined between 2861 and 5141 mg GAE/kg defatted seed, 21.45-43.56 mu mol, and 291.50-391.79 mu mol Trolox/g defatted seed, respectively. It was observed that the content of phloridzin represented 52-67% and 75-83% of the total phenolics that measured by the Folin-Ciocalteu assay and HPLC method, respectively. In the second part, chewing gums including defatted seeds were prepared and characterized in terms of phloridzin dissolution. The novel model described dissolution kinetics of phloridzin from chewing gum better than Higuchi and Korsmeyer-Peppas models. The results demonstrated that 5 min was enough for the dissolution of almost all phloridzin (88.43-96%) determined by centrifugation method and according to the model parameters, the chewing gum formulation can be optimized for providing controlled dissolution. In conclusion, chewing gum could be a suitable delivering material for phloridzin uptake, and apple seeds, a valuable agricultural by-product, could be evaluated in this way.Öğe Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums(Wiley, 2019) Özdoğan, Ayşe; Güneş, Recep; Palabıyık, İbrahimBACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg(-1)). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer-Peppas model for ABTS (2,2 '-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2-diphenyl-1-picrylhydrazyl) assay results. CONCLUSION The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. (c) 2019 Society of Chemical IndustryÖğe Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study(Elsevier, 2022) Gözütok Tamdoğan, Zehra; Güneş, Recep; Toker, Ömer Said; Palabıyık, İbrahim; Konar, NevzatIn this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products were investigated. Experimental points of the study were determined by D-optimal mixture design, and accordingly, special cubic, linear and quadratic models were used for the effects on physico-chemical, color and texture parameters according to independent variables. Considering the results, pH, water activity and density values of the marshmallow samples were found to be in the range of 2.54-3.21, 0.48-0.55 and 0.44-0.66 g/mL, respectively. As expected, the use of fruit juice concentrates affected the visual properties of marshmallows, and in particular sour cherry and pomegranate juice concentrates caused a positive increase in the +a* values of the samples. According to the texture profile analysis, the hardness, springiness, cohesiveness, gumminess and resilience values of the samples were determined as 6.43-10.5 N, 0.84-97, 0.74-0.90, 5.18-8.22 g, 0.34-0.81, respectively. R2 values of investigated parameter models were determined between 0.4971 and 0.8901. It was concluded that fruit juice concentrates can be used instead of corn syrup in marshmallows to meet consumer demands and expectations. Finally, it is thought that it will be useful to investigate the effects of various hy-drocolloids on the color, texture stability and sensory properties of the products with further studies using fruit juice concentrates in marshmallow production.Öğe Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution(Wiley, 2022) Altınok, Emir; Kurultay, Şefik; Bölük, Esra; Sözeri Atik, Didem; Kopuk, Berkay; Güneş, Recep; Toker, Ömer Said; Palabıyık, İbrahimIn this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g(-1) (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g(-1) significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g(-1) to develop a product with higher functionality and nutrient content.Öğe Kenger sakızı bazlı fonksiyonel yumuşak şekerleme geliştirilmesi(Tekirdağ Namık Kemal Üniversitesi, 2022) Güneş, Recep; Kurultay, ŞefikBu çalışmada, toffee tipi yumuşak şekerlemelerde yeni bir üretim prosesi ile birlikte jelatin yerine kenger sakızı kullanım olanağı incelenmiş ve bu amaçla formülasyon optimizasyonu yapılmıştır. Kenger sakızlı şekerli ve şekersiz ürünlerin üretiminde laboratuvar tipi z-blade mikser (z yoğurma makinesi) kullanılmış olup, formülasyonlar optimize edildikten sonra şekerli ve şekersiz formülasyonlara ve standart ticari üretim olan kontrol grubuna doğal mavi renk maddesi olarak toz formda fikosiyanin katılmıştır. Ardından hazırlanan örnekler 20±2°C, 4±2°C ve 40°C'de muhafaza edilerek renk stabilitesi incelenmiştir. Akabinde, 20±2°C'de muhafaza edilen örneklerde 5 ay süre boyunca periyodik olarak kalite analizleri gerçekleştirilmiştir. Son kısımda ise, kontrol, kenger sakızlı şekerli ve şekersiz gruplara laktik asit bazlı propolis ilave edilmiş ve 5 aylık depolama süresi boyunca üretilen ürünlerde çeşitli parametreler gözlenmiştir.Öğe KONJUGE LİNOLEİK ASİTLERİN ÖNEMİ VE BAZI PROBİYOTİK SUŞLAR TARAFINDAN ÜRETİMİ(The Association of Food Technology, 2016) Güneş, Recep; Demirci, Ahmet ŞükrüConjugated linoleic acid (CLA) is a common term of various positional and geometric isomers of linoleicacid (LA) which contains two unsaturated double bonds in the fatty acid chains. Isomers are synthesizedas an intermediate product during the bacterial biohydrogenation of LA to stearic acid in the rumen ofruminants or from the conversion of trans vaccenic acid by the ∆9-desaturase enzyme in the mammaryglands and adipose tissues. CLA isomers are found in many foods, but mainly present in meat and dairyproducts obtained from ruminant animals. Although there are diverse positive effects of CLA isomerson health, some potential concerns that can be caused by these compounds have been stated in somestudies. CLA production is not specific to rumen bacteria; it was determined that some lactic acid andpropionic acid bacteria as well as microorganisms isolated from the milk products, human and animalintestines involved in the production. Therefore, use of these microorganisms in food industry, especiallywithin the dairy branch, for the production of traditional or new fermented products enriched with CLAis a great importanceÖğe Konjuge Linoleik Asitlerin Önemi ve Bazı Probiyotik Suşlar Tarafından Üretimi(2016) Güneş, Recep; Demirci, Ahmet ŞükrüKonjuge linoleik asit (KLA), yağ asidi zincirinde iki adet doymamıfl çift bağ içeren linoleik asidin (LA)çeflitli pozisyonel ve geometrik izomerlerini ifade etmektedir. İzomerler, LA'nın gevifl getiren hayvanlarınrumeninde stearik aside bakteriyel biyohidrojenasyonu esnasında ara ürün olarak veya memeli salgıbezi ve adipoz dokularında ?9-desaturaz enzimi aracılığıyla trans vaksenik asidin desatürasyonu ilesentezlenmektedir. KLA izomerleri birçok gıdada bulunmakla birlikte ağırlıklı olarak gevifl getirenhayvanlardan elde edilen et ve süt ürünlerinde bulunmaktadır. KLA izomerlerinin sağlık üzerine çeflitliolumlu etkilerinin olduğu, bununla beraber oluflturabilecekleri potansiyel endifleler de bazı arafltırmalardabelirtilmifltir. KLA üretimi sadece rumen bakterilerine özgü olmayıp; bazı laktik asit ve propiyonik asitbakterilerinin yanı sıra süt ürünlerinden, insan ve hayvan bağırsağından izole edilen mikroorganizmalarında üretimde yer aldığı belirlenmifltir. Bu türlerin baflta süt endüstrisi olmak üzere gıda sanayinde KLAile zenginlefltirilmifl geleneksel veya yeni fermente ürünlerin üretiminde kullanılması büyük önem arzetmektedirÖğe Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage(Wiley, 2018) Palabıyık, İbrahim; Toker, Ömer Said; Konar, Nevzat; Güneş, Recep; Güleri, Tuba; Alaşalvar, Hamza; Çam, MustafaIn this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application of certain chewing times (0, 1, 3 and 5 min) to MEPPE-incorporated gums resulted in a higher release rate of punicalagin and ellagic acid from sugar-free gum matrix than sugared gum matrix (P < 0.05). According to exponential rise model, sugared and sugar-free gums could release 38.3% and 75.6% of ellagic acid, 82.5% and 94.8% of punicalagin depending on the chewing time, respectively. Incorporation of MEPPE did not cause significant changes in quality parameters of chewing gum such as colour and texture. Therefore, the results indicated that chewing gum could be used as a carrier for bioactive compounds and depending on the bulk sweetener used was an effective factor in the release kinetics.Öğe Şekerleme Teknolojisinde Fonksiyonel Ürün Üretimi(2018) Güneş, Recep; Palabıyık, İbrahim; Kurultay, ŞefikŞekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören, açlık vesusuzluğu gidermenin ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir. Sözkonusu ürünlerin yüksek kalorili olması, aşırı tüketimlerinin özellikle fazla şeker alımı ile ilişkilendirilebilençeşitli hastalıklara neden olması ve tüketicilerin daha sağlıklı ürün gruplarına yönelmesi gibi nedenler, diğergıda sektörlerinde olduğu gibi bu sektörde de üretilen ürünlere yönelik birtakım değişikliklerin yapılmasınızorunlu kılmıştır. Bu bakımdan günümüzde araştırmacılar, sektörde var olan şekerleme ürünlerininüretiminde ve ürün içeriğinde değişiklikler yapıp, farklı ve yenilikçi yaklaşımlar kullanarak henüz yeni olanfonksiyonel şekerleme ürünlerinin üretimi üzerinde çalışmaktadırlar. Bu çalışma kapsamında, şekerlemeendüstrisinde yoğun bir şekilde üretilen ve oldukça rağbet gören, sert şeker, yumuşak şeker, çikolata ve sakızürünlerine fonksiyonellik kazandırılması amacıyla yapılan bilimsel çalışmalar derlenmiştir.Öğe Soft confectionery products: Quality parameters, interactions with processing and ingredients(Elsevier Sci Ltd, 2022) Güneş, Recep; Palabıyık, İbrahim; Konar, Nevzat; Toker, Ömer SaidThe motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the products must meet consumer demands. For this reason, it is very important to understand the confectionery quality characteristics, the factors affecting them, and their interaction with each other. In this context, the effects of major and minor components used in innovative soft confectionery products on quality should be considered first. As with all other foods, new ingredient(s) incorporated into the formulation and processing changes have significant effects on the quality characteristics of soft confectionery products. Therefore, in this review study, after giving information about soft confectionery products and their quality characteristics, the interactions of especially innovative components and processes that have important effects on these foods were discussed in detail.Öğe Utilising grape juice processing by-products as bulking and colouring agent in white chocolate(Wiley, 2022) Altınok, Emir; Kurultay, Şefik; Konar, Nevzat; Toker, Ömer Said; Kopuk, Berkay; Güneş, Recep; Palabıyık, İbrahimIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.Öğe Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size(Elsevier, 2020) Altinok, Emir; Palabıyık, İbrahim; Güneş, Recep; Toker, Ömer Said; Konar, Nevzat; Kurultay, ŞefikNowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed powders with different particle sizes (100, 200, 288 and 415 mu m) on the texture, sensory, color, and rheological properties of soft candies. According to the results, the particle size of the grape-derived components was a significant factor for the texture parameters, especially hardness, adhesiveness, chewiness, and resilience. In sensory analyses, samples containing grape seed and skin powder with a particle size of 100 and 200 mu m received the highest score and particles were not felt by the panelists. Also, the use of grape seed and skin powder decreased the L* value of the soft candies compared to the control group, which was parallel to the decrease in the particle size. It was found that r values of model fitting of theological data can be correlated with sensory results. In conclusion, it was shown that grape-derived components can be successfully used in the formulation of soft candy if particle size was adjusted below 200 mu m.Öğe Vurgulu Elektrik Alan Tekniğinin Natürel Zeytinyağının Üretim Verimi İle Kimyasal ve Duyusal Özellikleri Üzerine Etkisinin Değerlendirilmesi(2019) Güneş, Recep; Kurultay, Şefik; Geçgel, ÜmitZeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğerfiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllardastabil kalmıştır. Günümüzde ise, kaliteli natürel zeytinyağlarının endüstriyel anlamda üretilebilmesi içingeleneksel kesikli üretimin, sürekli üretim sistemine dönüştürülmesi ve üretim kapasitelerinin iyileştirilmesiiçin gelişmiş makinelerin tasarlanması ve oluşturulması amaçlanmaktadır. Bu bakımdan, gıda ürünlerininişlenmesinde keşfedilen yeni teknolojilerden biri olan vurgulu elektrik alan (Pulsed electric field, PEF)uygulaması, birçok gıdanın işlenmesinde başarılı bir şekilde uygulanabildiği gibi natürel zeytinyağınınüretiminde de verimi arttırmak ve aynı zamanda yüksek kalitede son ürün elde etmek için önerilmektedir. Buderlemede, PEF işleminin temel prensipleri ile bu tekniğin zeytinyağının üretim verimine etkisi ve son ürününkalitesi üzerindeki rolünün ortaya konması amaçlanmıştır.
