Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2016Scopus SJRQ2/r/munzur/4012
  Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

  Eroglu, Ali; Toker, Omer Said; Dogan, Mahmut

  In this study, four different fresh Kashar cheese samples were ripened for 90 days. The physicochemical properties, texture attributes, fatty acid composition and volatile compound profiles of the samples were measured every 30 days of ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. The results of this study highlighted that texture parameters as a function of ripening period should be considered for both fresh and aged Kashar cheeses to determine the ripening period as they are very important for consumer acceptability and consumption of the end product.

  AtıfWoS27

  İncele
• MakaleYayıncıda açık erişim2016Scopus SJRQ2/r/munzur/4189
  Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule

  Eroglu, Ali; Bayrambas, Kadir; Eroglu, Zeynep; Toker, Omer S.; Yilmaz, Mustafa T.; Karaman, Safa; Dogan, Mahmut

  In this study, physicochemical, rheological (steady, dynamic, and creep/recovery), and textural properties of yoghurt/molasses blends (0, 5, 10, and 15% molasses) were investigated. The blends showed shear thinning behavior, as described by Ostwald de Waele model (R-2 >= 0.955). Consistency coefficient value (K) of the blends decreased with increasing molasses concentration in the sample. Storage modulus (G') of blends was higher than loss modulus (G ''), exhibiting weak gel-like behavior. Molasses addition decreased G' and G '' values. Temperature sweep tests indicated that blends followed Arrhenius relationship. A modified Cox-Merz rule was applicable using shift factors. Compliance values (J(t)) increased as molasses concentration increased, revealing that deformation stability and internal viscosity (eta(1)) decreased with concentration. Creep behavior was characterized using Burger model. Obtained J data as a function of time could be satisfactorily fitted to Burger model (R-2 >= 0.994). The final percentage recovery of blends remarkably decreased with the increase of molasses concentration. Firmness, consistency, cohesiveness, and viscosity index values decreased with molasses addition. According to the results of the current study, molasses amount to be added to the yoghurt should be determined regarding rheological properties since resistance of the sample to deformation decreased with increase in molasses concentration.

  AtıfWoS14·OpenAlex21

  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

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