Yazar "Hayta, M" seçeneğine göre listele
Listeleniyor 1 - 12 / 12
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Bulgur quality as affected by drying methods(Inst Food Technologists, 2002) Hayta, MSolar-drying and microwave-drying methods significantly affected the bulk density of bulgur samples in our study. The pilaf bulgur yield was highest for solar-dried bulgur, followed by microwave-, tray-, and sun-dried bulgur samples, respectively. The drying method affected protein extractability, bulgur yield, and water and oil absorption values of bulgur. The lightness (L) value was found significantly higher for solar-, sun-, and microwave-dried pilav bulgur samples compared with tray-dried bulgur. The redness (a) and yellowness (b) values of bulgur were, also affected. by drying methods. The drying method had no significant effect on flavor, mouthfeel, and appearance of bulgur samples.Öğe Dynamic rheological behavior of wheat glutens during heating(John Wiley & Sons Ltd, 2005) Hayta, M; Schofield, JDCreep and dynamic rheological tests indicated that addition of redox additives directly into gluten or into flour before gluten extraction resulted in differences in rheological parameters. Heating from 30 to 50 degrees C caused a decrease in elastic modulus whereas heating above 50 degrees C strengthened the structure as evidenced by an increase in elastic modulus. Higher elastic modulus and lower creep compliance values suggested that Hereward gluten was more highly cross-linked than Riband gluten. Glutenin seemed to be affected more than gliadin during temperature sweep experiments. Both oxidising and reducing reagents showed similar weakening effects on gluten irrespective of addition into flour or gluten. Treatment with oxidising reagents, particularly bromate, slightly delayed the temperature for the increase in elastic modulus as assessed by temperature sweep experiments. The identical effect of reducing and oxidising reagents may be attributable to the differences in mode of action and intrinsic material properties. (c) 2005 Society of Chemical Industry.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 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 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 Heat and additive induced biochemical transitions in gluten from good and poor breadmaking quality wheats(Academic Press Ltd Elsevier Science Ltd, 2004) Hayta, M; Schofield, JDGlutens from poor breadmaking quality wheat, cv. Riband, had a higher SDS extractability than glutens from good quality cv. Hereward. Heating of gluten, especially above 70 degreesC, caused a reduction in the amount of SDS-extractable gluten proteins. Treatment of gluten with redox additives (ascorbic acid, potassium bromate or glutathione) affected extractability, being highest for bromate treated glutens. The SH content of gluten was lower for poor breadmaking Riband and heating resulted in greater decrease in SH content of gluten from good breadmaking Hereward. Hereward gluten had a higher SS content than Riband. The alteration of SS content on heating was not significant and may indicate the heat-induced involvement of non-covalent interactions. SDS-PAGE revealed that oxidants, especially bromate, affect polypeptide composition leading to a more heat stable/tolerant protein structure. (C) 2004 Published by Elsevier Ltd.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 Optimization of wheat blending to produce breadmaking flour(Food Nutrition Press Inc, 2001) Hayta, M; Çakmakli, ÜLinear programming was utilized to optimize the blending of wheat lots which have different quality characteristic and costs. Using best subsets regression three quality tests (particle size index, dough volume and falling number value) were selected in relation to loaf volume of bread to be produced. The chosen criteria were set up in a linear programming format as a model for the computerized solution. The model's applicability was assessed in a commercial mill. As a result of applying the model it was found possible to produce breadmaking flour with a reasonable quality and at a lower cost.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.
