Yazar "Alpaslan, Mehmet" seçeneğine göre listele

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    Apricot Kernel Flour and Its Use in Maintaining Health
    (Elsevier Academic Press Inc, 2011) Hayta, Mehmet; Alpaslan, Mehmet
    [Abstract Not Available]
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    Drought Stress Imposed at Different Reproductive Stages Influences Growth, Yield and Seed Composition of Soybean
    (Univ Philippines Los Banos, 2008) Kirnak, Halil; Dogan, Ergun; Alpaslan, Mehmet; Celik, Serafettin; Boydak, Erkan; Copur, Osman
    Soybean (Glycine max L.) wasr grown in 2003 and 2004 to determine the effect of deficit irrigation given at five different reproductive stages on its growth, yield and seed composition. All soybean plots received full irrigation during the vegetative stage, while treatments. were started during one of the reproductive stages (R1-2, beginning of flowering and full bloom; R-3, beginning of pod; R-4, full pod; R-5, beginning of seed; R-6, full seed and full irrigation) by completely stopping irrigation. In 2003 and 2004, the observed leaf area index ranged from 3.9 (R-6) to 2.6 (control), and from 4.0 (R-6) to 2.7 (control), respectively. Water stress resulted in reduced vegetative growth, leaf relative water content and leaf chlorophyll content. In 2003 and 2004 seed yields ranged from 1955 (R-6) to 3684 kg ha(-1) (control), and from 1867 (R-6) to 3952 kg ha(-1) (control), respectively. Any water stress imposed on soybean plants in R-3, R-5 and R-6 resulted in substantial yield reduction compared with the full irrigated control treatment. There were no significant effects of total chlorophyll and leaf relative water content on the oil and protein content of soybean seed. Water stress during the different reproductive stages (R-1-R-6) significantly affected protein content, C18:0, C18:2 and C18:3 fatty acids. The lowest protein value was obtained in R1-2, while the highest values were obtained from R-4 in both years. Water stress effect imposed on any of the reproductive stages showed a significant effect on protein content but not seed oil. The highest protein content values were obtained from R-4 treatment at 42.5% and 42.1% in 2003 and 2004, respectively, while the lowest values were from R-6 and R1-2 at 37.9% and 38.9% in 2003 and 2004, respectively. Average seed oil content in 2003 and 2004 were 14.61% and 16.12%, respectively.
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    Effect of processing parameters on some physicochemical properties, sugar profile and rheological characterization of apricot sauce
    (Springer, 2018) Levent, Okan; Alpaslan, Mehmet
    In this study, effects of processing parameters including blanching temperature, time and sieve diameter on some physicochemical and rheological properties and sugar profile of apricot sauce were investigated. Eight apricot sauce samples were manufactured at different blanching temperatures (85 and 95 degrees C), blanching times (5 and 10 min) and sieve diameters (1 and 3 mm). The sauce samples were stored at + 4 degrees C for 60 days and analyses were performed at intervals of 15 days. It was observed that the processing variables and storage period affected the properties of samples significantly (p < 0.05). Acidity decreased significantly at the end of the storage and soluble and total dry matters did not show a significant change by the change of processing variables. The L* and b* values of the apple sauce decreased while the a* value increased during the storage. Sucrose was determined to be major sugar component in the samples. Blanching temperature and time affected the levels of glucose, sucrose and fructose negatively. Apricot sauce samples showed non-Newtonian shear thinning behavior having lower flow behavior index than unity. Apparent viscosity, viscous modulus and elastic modulus values of the samples decreased with the increase of blanching temperature and time while these values increased with the increase of sieve diameter. Herschel-Bulkley model described the flow behavior of the samples very well (R-2 > 0.97).
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    EFFECT OF SOY FLOUR, RICE FLOUR AND SEMOLINA SUPPLEMENTATION ON THE TEXTURAL AND SENSORY PROPERTIES OF DOUGH AND A DEEP-FRIED PRODUCT
    (Wiley, 2010) Alpaslan, Mehmet; Hayta, Mehmet
    A deep-fried dough product formulation containing wheat flour, egg, salt and oil was prepared and the effect of soy flour, rice flour and semolina supplementation on the physicochemical, sensory properties and consumer acceptance of the product were investigated. The soy flour and substitution increased the dough consistency significantly (P < 0.05), whereas rice flour and semolina substitution showed no significant effect. Among the soy flour substitution levels, 20% soy flour containing dough had the highest cohesiveness, gumminess, adhesiveness and stiffness values. Soy flour, rice flour and semolina caused a reduction in oil absorption. The 10% semolina substitution resulted in the lowest L* value. The values for the parameter a* ranged from 1.8 to 5.6, and the b* values from 9.0 to 17.4. The fried dough sample containing 20% soy flour was scored the highest in terms of overall acceptance by sensory panellists. Sensory taste rating had a positive correlation with overall acceptability, with r = 0.735. The substitution of 20% soy flour for wheat flour produced a satisfactory fried dough in terms of physical properties and sensory acceptance.
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    Properties of Rose Hip Marmalades
    (Faculty Food Technology Biotechnology, 2012) Yildiz, Oktay; Alpaslan, Mehmet
    Rose hip, also known as wild rose, is a summer fruit. The aim of this research is to present physical, chemical, rheological, sensory and antioxidant properties of rose hip marmalades. Rose hips cultivated in Turkey are processed into pulp and then marmalade is made by using vacuum evaporator or classical method. For the purposes of this investigation, marmalades produced on a factory scale using two methods were compared to commercial marmalades purchased on market. The marmalades exhibited high levels of antioxidant activity as well as total phenolic content. The consistency indices for the marmalades were determined to be between 64.2 and 321 Pa.s(n). Colour parameters, namely L, a, b, were measured and correlations between the examined parameters were calculated.