Yazar "Sağdıç, Osman" için Ziraat Fakültesi Koleksiyonu listeleme
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Alternative Tempering of Sugar-Free Dark Chocolates by beta(v) Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
Toker, Ömer Said; Oba, Şirin; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman (Walter De Gruyter Gmbh, 2019)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle ... -
Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
Gümüş, Tuncay; Demirci, Ahmet Şükrü; Velioğlu, Hasan Murat; Velioglu, Serap Duraklı; Yılmaz, İsmail; Sağdıç, Osman (Pergamon-Elsevier Science Ltd, 2008)In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs ... -
Characterization of Poly(vinyl alcohol)/gelatin films made with winery solid by-product (vinasse) extract
Kaynarca, G.B.; Kamer, Deniz Damla Altan; Gümüş, Tuncay; Sağdıç, Osman (Elsevier Ltd, 2023)The aim of this study is to examine the effect of grape pomace extract (GP) on the technological, functional and structural properties of Poly (vinyl alcohol) (PVA)/fish gelatin (FG) blend films. The addition of different ... -
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Sağdıç, Osman (Elsevier Science London, 2016)Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth ... -
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Sağdıç, Osman (Elsevier Science Bv, 2018)This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, ... -
Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Palabıyık, İbrahim; Sağdıç, Osman (Elsevier Science Bv, 2018)In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ... -
Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkey
Gümüş, Tuncay; Albayrak, Sevil; Sağdıç, Osman; Arıcı, Muhammet (Taylor & Francis Inc, 2011)In this study, the effect of gamma irradiation on the total phenolic content and antioxidant activity of Satureja hortensis, Thymus vulgaris, and Thymbra spicata was evaluated. Plants irradiated in a 60Co irradiator to 0, ... -
Effect of Gamma-Irradiation on Some Chemical Characteristics and Volatile Content of Linseed
Yalçın, Hasan; Öztürk, İsmet; Hayta, Mehmet; Sağdıç, Osman; Gümüş, Tuncay (Mary Ann Liebert, Inc, 2011)The effect of irradiation (2.5, 4.0, 5.5, and 7.0 kGy) on chemical properties and volatile contents of linseed was investigated. Consistent decreases were observed in both protein and oil content of the irradiated linseed ... -
Effect of Green Tea Extract Concentrations on Sourdough Bread with Lactiplantibacillus plantarum
Alkay, Zuhal; Erşahin, Elif; Durak, Muhammed Zeki; Sağdıç, Osman (Namik Kemal University - Agricultural Faculty, 2022)In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of this study was the effect of green tea powder extracts (0.25%, 0.50%, 0.75% ... -
Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
Konar, Nevzat; Palabıyık, İbrahim; Toker, Ömer Said; Polat, Derya Genç; Şener, Sinem; Akçiçek, Alican; Sağdıç, Osman (Walter De Gruyter Gmbh, 2017)In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates ... -
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
Konar, Nevzat; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Polat, Derya Genç; Palabıyık, İbrahim; Sağdıç, Osman (Springer India, 2018)In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased ... -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
Toker, Ömer Said; Konar, Nevzat; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Genç Polat, Derya; Sağdıç, Osman (Elsevier Sci Ltd, 2018)In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, ... -
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
Toker, Ömer Said; Sağdıç, Osman; Şener, Dilek; Konar, Nevzat; Zorlucan, Tuğçe; Dağlıoğlu, Orhan (Springer, 2016)Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim ... -
Inhibition of Heat Resistant Molds: Aspergillus fumigatus and Paecilomyces variotii by Some Plant Essential Oils
Gümüş, Tuncay; Demirci, Ahmet Şükrü; Sağdıç, Osman; Arıcı, Muhammet (Korean Society Food Science & Technology-Kosfost, 2010)In this study, the inhibitory properties of some essential oils including citrus (Citrus sinensis L. Osbeck), laurel (Latin's nob ills L.), myrtle (Myrtus communis L.), oregano (Origanum vulgare L.), and savory (Satureja ... -
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
Toker, Ömer Said; Zorlucan, Fatma Tuğçe; Konar, Nevzat; Dağlıoğlu, Orhan; Sağdıç, Osman; Şener, Dilek (Wiley, 2017)Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate ... -
Optimization of Solid-Phase Microextraction Conditions of Milk Chocolate
Oba, Şirin; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Palabıyık, İbrahim; Konar, Nevzat; Artık, Nevzat; Sağdıç, Osman (2021)In the current study, the Central Composite Design was applied to optimize HS-SPME extraction in orderto detect 2,3,5,6 tetramethyl pyrazine in isomalt contaning milk chocolate. The optimal conditions for thethree experimental ... -
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
Konar, Nevzat; Oba, Şirin; Toker, Ömer Said; Palabıyık, İbrahim; Göktaş, Hamza; Artik, Nevzat; Sağdıç, Osman (Springer, 2017)In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ... -
Recovery Potential of Cold Press Byproducts Obtained from the Edible Oil Industry: Physicochemical, Bioactive, and Antimicrobial Properties
Karaman, Safa; Karasu, Salih; Tornuk, Fatih; Toker, Ömer Said; Geçgel, Ümit; Sağdıç, Osman; Gül, Osman (Amer Chemical Soc, 2015)Physicochemical, bioactive, and antimicrobial properties of different cold press edible oil byproducts (almond (AOB), walnut (WOB), pomegranate (POB), and grape (GOB)) were investigated. Oil, protein, and crude fiber content ... -
Rheological and melting properties of sucrose-free dark chocolate
Oba, Şirin; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat; Göktaş, Hamza; Çukur, Yusuf; Sağdıç, Osman (Taylor & Francis Inc, 2017)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ... -
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
Toker, Ömer Said; Genç Polat, Derya; Gülfidan, Osman Gökhan; Konar, Nevzat; Palabıyık, İbrahim; Akçiçek, Alican; Sağdıç, Osman (Taylor & Francis Inc, 2017)In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation ...