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    Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products
    (Wiley, 2023) Ertural, Goksen Isik; Gunes, Recep; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat; Sagdic, Osman
    In this study, the rheological properties of dark chocolate used for enrobing in wafer production were modified with the use of lecithin and polyglycerol polyricinoleate (PGPR), and its effects on the final product were investigated. Lecithin was added to the dark chocolate from 0.1 to 0.8 g per 100 g in increments of 0.1 g, then, 0.10, 0.15, and 0.20 g per 100 g PGPR were combined separately with 0.40 g per 100 g lecithin containing sample. There were significant differences in the enrobing ratios, colour, texture, and sensory parameters of the wafer samples (P < 0.05) enrobed with dark chocolate, in which lecithin and PGPR were used together, due to the changes in the flow behaviour of the chocolate. The wafers enrobed with emulsifier-free dark chocolate had the highest enrobing ratio (72.3%), while it was 45% in the sample enrobed with dark chocolate containing 0.40 g per 100 g lecithin + 0.20 g per 100 g PGPR. In parallel with the decrease in the enrobing ratio, changes occurred in the textural hardness and fracturability values of the samples. On the other hand, as the enrobing ratio decreased, the structure of the wafer sheets became more prominent during consumption, resulting in an increase in the sensory evaluation scores.
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    Optimization of Inulin Extraction from Chicory Roots and an Ultrafiltration Application to Obtain Purified Inulin and Hydrolyzed Fructooligosaccharides
    (Ankara Univ, Fac Agriculture, 2024) Sagcan, Nihan; Sagcan, Hasan; Bozkurt, Fatih; Gunes, Ayse Nur Bulut; Fakir, Huseyin; Dertli, Enes; Sagdic, Osman
    Inulin and fructooligosaccharides (FOS) are prominent functional components in the food industry due to prebiotic and other pharmaceutical properties. Inulin is a storage polysaccharide in various plants. FOS are naturally present in various plants and can be obtained by partial hydrolysis of inulin. In this study, ground and sieved chicory roots (Cichorium intybus L.) were used as starting material for inulin extraction under optimized conditions determined by Response Surface Methodology (RSM) with a Box-Behnken design. Optimum inulin extraction conditions from chicory roots were; temperature of 90 degrees C, extraction time of 30 min., and liquid -to -solid (LS) ratio of 10:1 mL/g. Inulin extract was further hydrolyzed to FOS by enzymatic or acid treatment, separately. Purification of inulin extract and FOS hydrolysate was performed by ultrafiltration with a 10 kDa membrane under the pressure of 2 bar with continuous stirring. As a result, inulin and FOS were obtained at 90% and 76% purity, respectively.