Yazar "Kılıçlı, Mahmut" için listeleme
-
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 ... -
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 ... -
Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer
Mardani, M.; Kılıçlı, Mahmut; Toker, Ömer Said; Yeganehzad, S.; Niazmand, R.; Palabıyık, İbrahim; Konar, Nevzat (Springer Science and Business Media Deutschland GmbH, 2022)This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, ... -
Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
Acan, Betül Gizem; Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Bursa, Kübra; Kılıçlı, Mahmut; Konar, Nevzat (Elsevier, 2021)The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of ... -
Valorization of hazelnut cake in compound chocolate: the effect of formulation on rheological and physical properties
Bursa, Kübra; Toker, Ömer Said; Palabıyık, İbrahim; Yaman, Mustafa; Kian-Pour, Nasim; Konar, Nevzat; Kılıçlı, Mahmut (Elsevier, 2021)The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: ...