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    Determining the arrhenius kinetics of avocado oil: oxidative stability under rancimat test conditions
    (Mdpi, 2019) Aktar, Tuğba; Adal, Eda
    Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 degrees C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source.
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    Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach
    (2022) Adal, Eda; Aktar, Tuğba
    Pomegranate (Punica granatum L.) is a fruit that grows in most tropical and subtropical regions. It has 52% aril, consisting of 78% juice which is used as; juice, molasses, jam, wine, and dried kernels. Potential health benefits increase the demand for the fruit as well as its products. Pomegranate seeds, which consist of approximately 10% of the whole fruit, are a by-product of the juice and juice using products containing nutraceutical functional components such as sterols and punicic acid. Pomegranate seed oil is considered a healthy alternative source of oils, and its production is a valorization process since it is the by-product that usually goes to waste. In the present study, pomegranate seeds were used for oil extraction using the cold solvent extraction method. Oil samples were then taken to the Schaal oven treatment in order to determine changes due to storage. Oil samples were tested for 14 days of total storage at their 1st,3rd, 7th, and 14th days for the oxidation tests, colour, fatty acid composition, and Fourier transform infrared spectra analysis. Data were tested for significance by using statistical analysis. The results indicated that oxidative stability of pomegranate seed oil was decreased by increasing storage time. The studied techniques used in this paper can be valuable processors to monitor the oxidative stability of oils with storage time and evaluate their acceptance on the market.
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    Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt
    (2022) Bulut, Menekşe; Adal, Eda; Aktar, Tuğba
    Yogurt is a coagulated dairy product that is fermented by typical starter cultures. Yogurt has the highest demand rate among fermented products due to its sensory properties. Well-consumed food products are being enriched by either adding nutri-ents or improving the already available content for the development of the product. From this point of view, protein enrichment is one of the approaches that contribute to the nutrient content of food products. The addition of plant- based protein is a step that improves the nutrient content and is a sustainable approach for the functionali-zation of the product. In the present study, two types of plant protein were added; chickpea and pea in two different concentrations of 0.5% (w/w) and 1% (w/w) to de-termine the changes in the physicochemical, textural, microbiological, and sensory properties of the yogurt during storage at 4°C for 21 days. In yogurt samples, pH value, titratable acidity, color measurements (L*, a*, b*), texture parameters (firmness, consistency, cohesiveness), and microbiological contents show a significant difference during the storage period (p< .05). On the other hand, adding plant protein had no significant difference in syneresis value during storage (p> .05). The sensory evalu-ation results highlighted that protein enrichment develops consistency, mouthfeel, and oiliness scores compared to the control product (no plant protein added sample). These significant sensory modalities are determined by the casein network and water- binding capability of the proteins, which was visible as a result of this study.Novelty impact statement: • Plant protein addition improves the sensory properties of yogurt.• Plant proteins are effective on the physicochemical properties of fermented dairy products.• Functionalization of yogurt is achievable with the usage of plant protein addition.