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    Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert
    (Elsevier Sci Ltd, 2024) Henden, Yasemin; Gumus, Tuncay; Kamer, Deniz Damla Altan; Kaynarca, Guelce Bedis; Yucel, Emel
    This study aimed to optimize an alternative frozen dessert formulation using the response surface method (RSM). The formulation utilized oat-based milk substitute (OBMS) due to its desirable texture, sensory appeal, and nutritional benefits for vegans and lactose intolerant individuals. Xanthan gum (XG) was also incorporated to enhance the rheological properties of the dessert. With a coefficient of consistency of 192.58 Pa.s and a hysteresis field of 10,999 Pa/s, the ice cream formulation with the greatest rheological structure was discovered to be the combination of 20% oats, 0.5% xanthan gum (XG), and pasteurized at 65 C-degrees. It also showed <10% melting in the first 10 min, confirming that it has a very stable structure. At the same pasteurization conditions and XG ratios, it was observed that rheological stability decreased with increasing oat milk addition. However, the shear thinning behavior of frozen dessert was improved by creating a more complex network structure with increasing XG concentration. The overrun values of the frozen desserts ranged from 21.55% to 34.63%, with the majority being statistically similar. The vegan frozen dessert formulation obtained with 40% oats, 0.37% XG and pasteurization at 60( degrees)C showed a high level of sensory acceptance. This research contributes to the field of vegan food product development by providing innovative rheological and sensory alternatives to traditional frozen desserts using oats and XG.
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    The potential of pectin-based films enriched with bioactive components for strawberry preservation: A sustainable and innovative coating
    (Elsevier, 2024) Kaynarca, Gulce Bedis; Kamer, Deniz Damla Altan; Yucel, Emel; Yilmaz, Oylum Simal; Henden, Yasemin; Kaymaz, Elif; Gumus, Tuncay
    Fruits that are characterized by their fragile architecture are less durable and are a major source of waste. Thus, research on increasing the durability of such foods remains relevant. Pectin is an inexpensive and edible coating material derived from natural resources that can be used to preserve strawberries. The aim of the current research was to fortify pectin with grape pomace extract (GPE) and wine lees extract (WLE) that are rich in bioactive components. Physicochemical, microbiological and functional properties of coated and uncoated strawberries were investigated during the storage period (0, 5, 10, 15, and 20th day). GPE and WLE-supported pectin coatings helped preserve the antioxidant capacity, phenolic, anthocyanin and ascorbic acid contents of strawberries. Coated samples WLE-enriched exhibited significantly less weight loss compared to other samples. WLE coating was effective in inhibiting yeast mould populations on strawberries. WLE-enriched coatings acted as a wall material to preserve bioactive components and delayed quality changes compared to GPE, allowing them to reach a storage period of 20 days at 4 degrees C.
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    Yulaf sütü ile üretilen vegan dondurmanın bazı fizikokimyasal, mikrobiyolojik ve reolojik özelliklerinin belirlenmesi
    (Tekirdağ Namık Kemal Üniversitesi, 2025) Henden, Yasemin; Gümüş, Tuncay
    Bu araştırmada, ksantan gam ve yulaf sütü kullanılarak, vegan, laktoz intoleransı olan veya bitkisel seçenekleri tercih eden bireyler için bitkisel laktozsuz dondurma alternatifi geliştirilmiştir. Besinsel avantajları nedeniyle yulaf sütü ve reolojik özelliklerini geliştirmek amacıyla ksantan gam kullanılarak laktozsuz dondurma formülasyonu, yanıt yüzey yöntemi (RSM) kullanılarak optimize edilmiştir. Optimal reolojik özelliklere ve erime stabilitesine sahip olan en etkili kombinasyon (O20), %20 yulaf (O), %0,5 ksantan gam (XG) ve 65°C'de pastörizasyon işlemi olarak belirlenmiştir. En iyi duyusal özelliklere sahip örnek (O40) ise %40 yulaf (O), %0,37 XG ve 60°C'de pastörizasyon işlemi uygulanmış olan formülasyon olmuştur. O ve XG'nin artan konsantrasyonları, daha kompleks bir ağ yapısı oluşturarak dondurmaların kesme incelme davranışını iyileştirmiş ve daha düşük bir akış davranışı indeksi sağlamıştır. Histerezis döngüsü alanı 246 ile 10,999 (Pa/s) arasında değişmekte olup, O ve XG oranları arttıkça daha belirgin bir tiksotropik davranış göstermiştir. O ve XG yüzdelerinin dondurmanın erime stabilitesi üzerinde olumlu bir etkisi olmuştur. Yulaf sütü ve XG formülasyonuyla elde edilen dondurma, yüksek bir duyusal kabul seviyesine ulaşmıştır. Bu araştırma, bitkisel bazlı dondurma alternatifleri üretmek için formülasyon seçenekleri sunarak vegan gıda sektörüne katkı sağlayabilir.