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Öğe Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture(Wiley-Blackwell, 2002) Hayta, M; Alpaslan, M; Baysar, AChanges in functional and sensory properties of tarhana prepared by different drying methods were investigated. While tunnel-dried (TD) tarhana had significantly (P < 0.05) higher foaming capacity compared to freeze-dried (FD), home-microwave-oven-dried (HMD) and industrial-microwave-dried (IMD) samples, the FD tarhana showed the highest protein solubility All tarhana samples exhibited pseudoplastic behavior described by power-law model. The drying methods used appeared to influence water and oil absorption capacities and emulsifying activity of tarhana. Microwave-dried tarhana exhibited higher overall sensory rating and color acceptability.Öğe The effect of fermentation on viscosity and protein solubility of Boza, a traditional cereal-based fermented Turkish beverage(Springer-Verlag, 2001) Hayta, M; Alpaslan, M; Köse, EBoza was prepared with corn, rice and wheat flour. Alterations in pH, water-soluble protein content and viscosity were observed during a 30 h fermentation period. Fermentation caused a reduction in pH, whereas the water-soluble protein content of boza significantly increased (P<0.05). The power law model described the pseudoplastic behaviour of boza. The consistency (k) and flow behaviour index (n) values indicated that the viscosity of boza decreases as the temperature increases. The k values of fermented and unfermented boza samples were significantly (P<0.05) different from each other at 10, 20 and 30 degreesC. The n values of unfermented boza did not vary significantly with temperature whereas n values of fermented boza changed significantly.Öğe Effect of refining processes on the total and individual tocopherol content in sunflower oil(Blackwell Science Ltd, 2001) Alpaslan, M; Tepe, S; Simsek, OTotal and individual tocopherol contents of sunflower oil, processed either by chemical refining (CR), physical refining (PR) or soft column deodorization (SCD) methods were investigated. Total tocopherol content gradually decreased until the end of the refining process (the deodorization stage). Among the refining methods used CR and PR caused higher losses in the tocopherol content when compared with the SCD method. The content of alpha-, beta-, gamma- and delta -tocopherols also decreased as a result of the refining process. These significant losses in beta- and gamma -tocopherol contents were determined after the deodorization stage.Öğe Effect of row space and irrigation on seed composition of Turkish sesame (Sesamum indicum L.)(Wiley, 2001) Alpaslan, M; Boydak, E; Hayta, M; Gerçek, S; Simsek, MThe effect of row space (RS) and irrigation (IR) on total protein, total oil, and fatty acid composition of Harran-grown sesame seed was studied. Total oil content of sesame varied from 46.4 to 51.5%. The oil and protein contents were significantly different among treatments (P < 0.01) in 1998 and 1999. IR affected oil content significantly (P < 0.01) in both years, and RS had no significant effect. The protein content was significantly influenced by RS and IR at P < 0.05 and P < 0.01, respectively. RS 70 cm had the highest protein content followed by RS 60, 50, and 40 cm, respectively. IR every 24th day resulted in the highest level of protein, followed by 18th-, 12th-, and 6th-day irrigation, respectively. Correlation coefficients between protein and oil content were -0.34 in 1998 and -0.59 in 1999. RS (P < 0.05) and IR (P < 0.01) influenced oleic and linoleic acid contents significantly. Interactions of RS and IR were also found to be significant (P < 0.05) over the oleic and linoleic acid levels.Öğe The effects of growing conditions on oil content, fatty acid composition and tocopherol content of some sunflower varieties produced in Turkey(Wiley-V C H Verlag Gmbh, 2000) Alpaslan, M; Gündüz, HThe properties of some extensively cultivated sunflower seed varieties in Turkey and their oils were investigated. 1991-1992 crop year sunflower varieties harvested from Trakya University, Tekirdag Agricultural Faculty, Experiment field of Crop Science Department were used as research materials. The oil content, fatty acid composition and tocopherol content of sunflower seeds in 1991 and 1992 crop years were determined as 44.2-51.2% (on dry weight basis), 43.0-51.5% (on dry weight basis); oleic acid 14.8-18.5%, 32.9-40.1%; linoleic acid 69.5-74.5%, 49.7-55.7% and tocopherol content (as alpha -tocopherol) 648-860 mg/kg, 524-880 mg/kg, respectively. It was determined that the growing conditions significantly affected the fatty acid compositions of sunflower varieties studied. While the oleic acid content of the 1992 crop increased, the linoleic acid content of the same crop decreased compared to the 1991 crop.Öğe Effects of processing on biochemical and rheological properties of wheat gluten proteins(Wiley-V C H Verlag Gmbh, 2001) Hayta, M; Alpaslan, MProtein solubility increases during mixing at water absorption suitable for bread doughs. The changes that result from heat treatment may be much greater than the differences normally found among wheat varieties. Sheeting brings about a reduction in the gluten content and increase in gel protein content of doughs. This may be due to increase in temperature during sheeting as a result of work input to the dough resulting in protein denaturation. Drying at higher temperatures. causes denaturation of pasta dough protein. In addition, it has been shown that high temperatures contribute to the formation of the protein network. During extrusion processing proteins are denatured and chemical bonds are weakened as result of heat and shear through the extruder.Öğe Hydration properties, soymilk and okara yield of soybean affected by agronomic factors(Wiley-V C H Verlag Gmbh, 2002) Alpaslan, M; Hayta, MThe effects of row space and irrigation on 100-seed weight water uptake, leaching loss, soymilk, and okara yield of soybean were investigated. Row space affected leaching loss, whereas irrigation significantly altered 100-seed weight, water uptake, volume change, leaching loss, and the soymilk yield of soybeans. Irrigation on the third day resulted in desirable hydration properties. The soymilk yield significantly correlated (p < 0.01 or 0.05) to the hydration properties, e.g., 100-seed weight, water uptake, volume change, and leaching loss. A predictive regression model (R = 0.860) has been proposed for the soymilk yield.Öğe Microwave finish drying to improve physical and chemical properties of apricots(Akademiai Kiado, 2003) Koc, K; Alpaslan, MThis study investigated physical and chemical properties of microwave finish dried apricots. Microwave treatment caused significant (P < 0.05) decrease in SO2 content of apricots at power levels over 400 W. As the power level increased moisture content decreased. No significant (P>0.05) alteration in L value was observed. Redness property (a value) increased significantly (P<0.05) with the increase in microwave power intensity. The taste and overall acceptance scores of the microwave finish dried apricots were smaller (P<0.05) when high (over 400 W) level of microwave power was used. Microwave finish drying method reduced the time of drying.Öğe Physicochemical and sensory properties of soymilk-incorporated bulgur(Inst Food Technologists, 2003) Hayta, M; Alpaslan, M; Cakmakli, UBulgur cooked in soymilk of 6% and 9% solid content had significantly (P < 0.05) higher bulk density compared with bulgur cooked in soymilk of 3% solid content and control bulgur cooked in water. As the soymilk solid content increased, pilav bulgur yield increased whereas fine bulgur yield decreased. The SDS-extractability of bulgur proteins increases with the increase in soymilk solid content. Water absorption capacity of fine bulgur samples was affected by soymilk incorporation, and variations in off absorption capacity were not significant (P > 0.05). Soymilk incorporation improved color and sensory properties of pilav and fine bulgur. The results of this study suggest that soymilk can be successfully applied to bulgur production.Öğe Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends(Elsevier Sci Ltd, 2002) Alpaslan, M; Hayta, MThe rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends were studied using pekmez concentrations of 2%, 4% and 6.0% at 30. 40, 50 60, 65 and 75 degreesC. The empirical power law model fitted the apparent viscosity-rotational speed data. All blends exhibited pseudoplastic behaviour. The pekmez content and temperature influenced the flow behaviour and consistency index values. The addition of pekmez improved the emulsion stability of the blends. Statistically significant differences (P < 0.05) among oiliness. mouth-coating, taste and overall acceptance values of sensory analysis. The higher overall acceptance score was given to the blend containing 6% pekmez. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius-type equation. E-d values ranged from 30 329 to 8395 J mol(-1) as pekmez content varied from 0% to 6%, respectively. Activation energy, E-a, well correlated (r = 0.978, P < 0.05) with spreadability value from sensory analysis. Arrhenius constant, k(0), however, correlated with mouthcoating. (C) 2002 Published by Elsevier Science Ltd.Öğe Seed composition of Soybeans grown in the Harran region of Turkey as affected by row spacing and irrigation(Amer Chemical Soc, 2002) Boydak, E; Alpaslan, M; Hayta, M; Gerçek, S; Simsek, MThis study was conducted to determine the effects of row spacing (RS) and irrigation (IR) on protein content, oil content, and fatty acid composition of soybeans grown in the Harran region of Turkey. Oil content of the seed varied from 20.9 to 22.3%. Oil and protein contents were both affected by year. RS and IR affected protein and oil contents significantly (P < 0.01) in both years. RS of 70 cm had the highest protein content, followed by RS of 60, 40, and 50 cm, respectively. IR every 3rd day resulted in the highest level of protein, followed by 6th, 9th, and 12th day irrigation, respectively. The correlation coefficient (r) between protein and oil content was -0.791 in 1998 and -0.721 in 1999. RS (P < 0.01) and IR (P < 0.01) influenced oleic and linoleic acid contents significantly. Interactions of RS and IR were also found to be significant (P < 0.05) for the oleic and linoleic acid contents of soybeans.
