Sürdürülebilir Kalkınma Amaçları

• 2

• MakaleAçık Erişim2018Scopus SJRQ2/r/munzur/3725
  Anthocyanin profile of strawberry fruit as affected by extraction conditions

  Karaaslan, Nagihan M.; Yaman, Mehmet

  The purpose of the study was to investigate the effect of extraction conditions to determine anthocyanin compounds in strawberry fruit. Anthocyanin profile of this fruit were determined via high-performance liquid chromatography-electrospray ionization-mass spectrometry. Flow rate of mobile phase, fragmentor potential, injection volume, and column temperature were applied to be optimum values as 0.5 mL min−1, 110 V, 5 µL, and 30°C, respectively. The extraction process was the important step in the isolation and identification of anthocyanins. For this purpose, anthocyanin contents in strawberry fruit were examined in terms of solvent type, extraction time, and liquid:solid ratio (v:w). The best extraction conditions in this fruit were found to be methanol as solvent, 30 min as extraction time and 1:1 as liquid:solid ratio (v:w). The results showed that the anthocyanin contents of strawberry fruit change by altering extraction conditions.

  AtıfScopus50·WoS39·OpenAlex48

  İncele
• MakaleAçık Erişim2015Scopus SJRQ1/r/munzur/4176
  Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

  Eroglu, Ali; Dogan, Mahmut; Toker, Omer Said; Yilmaz, Mustafa Tahsin

  Principal component analysis and hierarchical cluster analysis were applied to investigate physicochemical and instrumental textural properties of fresh kashar cheese. Four different principal components sufficiently explained the variability in the cheese samples. In addition, hierarchical cluster analysis was performed to group the kashar cheese samples regarding physicochemical and instrumental textural properties. Instrumental textural properties indicated greater variability than chemical composition of cheese samples. Principal component analysis revealed that color parameters were positively correlated with textural and chemical parameters. The results of this study revealed that other parameters rather than chemical composition would be effective on the instrumental textural properties. It was proved that principal component analysis was a very effective statistical tool to determine quality of cheese samples. According to the principal component analysis and hierarchical cluster analysis results, the attributes defining the kashar cheese samples were determined to be primarily the texture profile analysis parameters.

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  AtıfWoS29·OpenAlex35

  İncele
• MakaleYalnız künye2013Scopus SJRQ1/r/munzur/4017
  Extrusion Cooking of Lentil Flour (Lens Culinaris-Red)-Corn Starch-Corn Oil Mixtures

  Dogan, H.; Gueven, A.; Hicsasmaz, Z.

  An expanded food product was obtained from lentil flourcorn starchcorn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 degrees C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.

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  AtıfWoS20·OpenAlex29

  İncele