Yazar "Polat, Derya Genc" seçeneğine göre listele

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    Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study
    (Elsevier, 2024) Kopuk, Berkay; Gunes, Recep; Polat, Derya Genc; Tasan, Murat; Kurultay, Sefik; Palabiyik, Ibrahim; Toker, Omer Said
    This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 degrees C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p < 0.05), and dramatically higher hardness values were obtained for samples sonocrystallized at 2400 mA. Micrographs showed the formation of a crystalline network with more crystals of smaller size, fragmentation of larger crystals, and a more homogenous crystallization, especially in the samples sonocrystallized at 2400 mA and allowed to aging at >65 degrees C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 degrees C for 8 min for crystal growth.
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    Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples
    (Elsevier, 2025) Atalar, Ilyas; Ozen, Betul; Polat, Derya Genc; Han, Emine; Toker, Omer Said; Palabiyik, Ibrahim; Elobeid, Tahra
    With growing consumer concerns about the sustainability and safety of synthetic food colorings, the food industry is increasingly turning to natural colorants derived from plants. Anthocyanins from black carrots are preferred as natural food colorants in the food industry. However, the product composition in which the colorants are used affects the pigments' color properties and stability behaviors. This study aims to determine the interaction between black carrot juice concentrate powder (BCCP) with gelatine and sucrose for model gummy samples and to develop models for the optimal composition of the product. Hardness (9.90-21.77 N), resilience (0.61-0.82), cohesiveness (0.95-0.98), springiness (0.27.5-0.63 mm), gumminess (9.63-21.30 N), and chewiness (3.15-13.36 Nxmm) properties of model gummy samples were determined by texture profile analysis. TPC values for gummy candy samples ranged from 6.87 to 44.3 mg GAE/kg, while inhibition values for AAC were 0.00%-13.4%. BCCP x gelatin and BCCP x sucrose interactions were determined to be significant for texture parameters such as hardness, gumminess, chewiness, and L & lowast;, a & lowast;, b & lowast;, and chroma values (P < 0.05). The optimal composition for samples was determined as 32.03 g/100 g sucrose, 21 g/100 g gelatin solution, and 0.27 g/100 g BCCP, respectively, by considering changes in hardness, springiness, hardness variation and Delta E & lowast; values at the end of accelerated shelf-life (ASL) conditions. Incorporating polyphenol-containing BCCP affects gummies' colour stability and texture.
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    Spray-drying optimization for Dunaliella salina and Porphyridium cruentum biomass
    (Taylor & Francis Inc, 2023) Konar, Nevzat; Durmaz, Yasar; Gurbuz, Basak; Polat, Derya Genc; Mert, Behic
    In this study, Dunaliella salina and Porphyridium cruentum biomass were encapsulated by using a spray-dryer (SD) and combined D-optimal method. The independent variables were SD inlet temperature (170-190 & DEG;C), maltodextrin (25-75%, w/w, in dm), and microalgae biomass (25-75%, w/w, in dm). Prior to spray drying, P. cruentum and D. salina were cultivated in a pilot scale tubular photobioreactor and than harvested using a conical plate centrifuge. Significant models were determined for the effects of independent variables on total carotenoids, chlorophyll-a, crude protein, moisture contents and encapsulation yield (EY), water activity, average particle size, wettability, hygroscopicity, L* and C* properties for both microalgae species (p < .05). Due to the low EY (11.1-33.1%), we recommend encapsulation and drying of P. cruentum biomass with alternative methods to SD. The extracellular, as well as the cell wall and storage polysaccharides released into the culture medium of these microalgae are possible reasons for the low EY.