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Öğe Chocolate aroma: Factors, importance and analysis(Elsevier Science London, 2020) Toker, Ömer Said; Palabıyık, İbrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tuğba; Konar, NevzatBackground: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.Öğe Determining the arrhenius kinetics of avocado oil: oxidative stability under rancimat test conditions(Mdpi, 2019) Aktar, Tuğba; Adal, EdaAvocado 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.Öğe Determining the Quality and Storage Stability of Pomegranate (Punica granatum L.) Seed Oil with Accelerated Shelf-Life Approach(2022) Adal, Eda; Aktar, TuğbaPomegranate (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.Öğe Human roughness perception and possible factors effecting roughness sensation(Wiley, 2017) Aktar, Tuğba; Chen, Jianshe; Ettelaie, Rammile; Holmes, Melvin; Henson, BrianSurface texture sensation is significant for business success, in particular for solid surfaces for most of the materials; including foods. Mechanisms of roughness perception are still unknown, especially under different conditions such as lubricants with varying viscosities, different temperatures, or under different force loads during the observation of the surface. This work aims to determine the effect of those unknown factors, with applied sensory tests on 62 healthy participants. Roughness sensation of fingertip was tested under different lubricants including water and diluted syrup solutions at room temperature (25C) and body temperature (37C) by using simple pair-wise comparison to observe the just noticeable difference threshold and perception levels. Additionally, in this research applied force load during roughness observation was tested with pair-wise ranking method to illustrate its possible effect on human sensation. Obtained results showed that human's capability of roughness discrimination reduces with increased viscosity of the lubricant, where the influence of the temperature was not found to be significant. Moreover, the increase in the applied force load showed an increase in the sensitivity of roughness discrimination. Observed effects of the applied factors were also used for estimating the oral sensation of texture during eating. These findings are significant for our fundamental understanding to texture perception, and for the development of new food products with controlled textural features. Practical applications Texture discrimination ability, more specifically roughness discrimination capability, is a significant factor for preference and appreciation for a wide range of materials, including food, furniture, or fabric. To explore the mechanism of sensation capability through tactile senses, it is necessary to identify the relevant factors and define characteristics that dominate the process involved. The results that will be obtained under these principles will be helpful for the industry in the development and optimization of new products, especially for the individuals' with special needs. With this exploratory study, we illustrate differential thresholds of tactile senses under changing conditions of surface lubrication and applied force load. Also, the tests were carried out under different temperatures to understand the oral sensation capability. The results and correlations may provide useful information about texture sensitivity and also methodologies could be applied to general sensory studies.Öğe Perception of creaminess in foods(Wiley, 2020) Upadhyay, Rituja; Aktar, Tuğba; Chen, JiansheFood texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.Öğe Plant protein enrichment effect on the physical, chemical, microbiological, and sensory characteristics of yogurt(2022) Bulut, Menekşe; Adal, Eda; Aktar, TuğbaYogurt 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.Öğe Sensory and oral processing of semisolid foods(Springer, 2019) Aktar, Tuğba; Upadhyay, Rituja; Chen, JiansheTexture and mouthfeel are the most critical quality attributes influencing consumers’ acceptance and preference of a food product. As one of the most commonly consumed food types worldwide, semisolid (or soft solid) foods provide a widest possible range of textural features due to easily available techniques for structure and microstructure manipulation of such type of food. This chapter highlights the key textural features and property changes of semisolid food that occur during oral processing, as well as the impact of these changes on consumers’ textural experience. The chapter will also outline physiological mechanisms of texture sensation and instrumental principles of texture assessment. As a whole, this chapter provides readers physical and physiological insights of texture design and texture perception of semisolid foods. © 2019, Springer Nature Switzerland AG.Öğe Use of Microalgae Biomass for Fortification of Food Products from Grain(2021) Bazarnova, Julia; Nilova, Liudmila; Trukhina, Elena; Bernavskaya, Maya; Smyatskaya, Yulia; Aktar, TuğbaThis article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 +/- 0.50% and 4.1 +/- 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.Öğe Using spray-dried sugar beet molasses in ice cream as a novel bulking agent(Wiley, 2020) Açan, Betül Gizem; Toker, Ömer Said; Aktar, Tuğba; Tamtürk, Faruk; Palabıyık, İbrahim; Konar, NevzatIn this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.
