Yazar "Bursa, Kübra" için Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed listeleme
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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 ... -
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach
Bursa, Kübra; Işık, Gökşen; Yıldırım, Ruşen Metin; Özülkü, Görkem; Kian-Pour, Nasim; Toker, Ömer Said; Gülcü, Mehmet; Palabıyık, İbrahim (Walter De Gruyter Gmbh, 2022)This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0-20%) was used for the partial substitution of wheat flour (40-50%) ... -
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: ...