Yazar "Sagdic, Osman" seçeneğine göre listele

Listeleniyor 1 - 11 / 11
  • [ X ]
    Öğe
    Alternative Tempering of Sugar-Free Dark Chocolates by ?v Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
    (Walter De Gruyter Gmbh, 2019) Toker, Omer Said; Oba, Sirin; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artik, Nevzat; Sagdic, Osman
    In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with beta(V) seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m /m). Conventional tempering process was performed by using temper machine (47-27-32 degrees C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by beta(V) seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by beta(V), seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by beta(V), crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using beta(V) seeds with desired quality similar to chocolate produced by using conventional tempering.
  • [ X ]
    Öğe
    Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
    (Elsevier Science London, 2016) Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Sagdic, Osman
    Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth if each piece of gum was chewed for 10 min every year. Concerning these statistics at least smoke cessation, oral health and new form of drug delivery system potentials of chewing gum are clear. Therefore, fundamentals of chewing gum should be realized in detail to take the advantage of this product. Scope and approach: In this review, due to limited studies concerning chewing gum in food science and technology area, key points in production, quality parameters and bioactive compounds delivering properties of chewing gum were reviewed with aim to show promising study areas to researchers. Production of different types of gums, ingredients used, sensory and texture properties and potential future functions of chewing gums were discussed with a special emphasis on the bioactive compounds carrier properties of chewing gum. Key findings and conclusions: Encapsulation not only improved a sensation of flavor for a long period when applied in the chewing gum but also had a potential to give functionality to chewing gum. Only recently the idea of healthy chewing gums and using chewing gum as an alternative form of drug delivery system have been developed. Therefore, food technologists should give attention to this promising subject of producing chewing gums having long lasting flavors, being biodegradable and forming a type of functional confection consumed with pleasure by everyone. (C) 2016 Elsevier Ltd. All rights reserved.
  • [ X ]
    Öğe
    Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
    (Walter De Gruyter Gmbh, 2017) Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Polat, Derya Genc; Sener, Sinem; Akcicek, Alican; Sagdic, Osman
    In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates were investigated. To produce sugar-free dark chocolates prepared with the addition of maltitol, Lactobacillus paracasei/L. acidophilus and inulin with DP higher than 23 and lower than 10 were used as probiotic and pre-biotic agents, respectively. After 90 day of storage, more than 6 log cfu/25 g probiotics were observed in the chocolates produced by supplementing of 9 log cfu/25 g probiotics. Considering the probiotic level for both conventional and sugar-free dark chocolate, the highest probiotic level was observed in the samples prepared from L. acidophilus and inulin with DP < 10. In addition, inulin with DP < 10 was found as more suitable in terms of rheological characteristics of the samples. Other quality parameters ( texture, colour, melting profile and water activity) changed in narrow range which was allowable when compared with the control samples. Consequently, sugar-free chocolate containing L. paracasei and L. acidophilus could be produced which might satisfy the expectations of the consumers and appropriate to industrial production similar to conventional chocolate. The findings of the present study highlighted the importance of the selection of the most suitable prebiotic/probiotic combination for maximizing probiotic level in the chocolate products.
  • [ X ]
    Öğe
    Improving functionality of chocolate: A review on probiotic, prebiotic, and/or synbiotic characteristics
    (Elsevier Science London, 2016) Konar, Nevzat; Toker, Omer Said; Oba, Sirin; Sagdic, Osman
    Background: Chocolate is consumed by people of all ages in all segments of society throughout the world. The popularity of this food is mainly associated with its potential to arouse sensory pleasure and positive emotions. Increasing awareness of the link between healthy eating and well-being is reflected in the current views of the general consumers. Consumers perceive functional foods as a member of the specific food category to which they belong. Also, in developed economies, a key trend at the moment is confectionery products that deliver functional benefits for health and well-being, such as functional chocolate. Scope and approach: In this review, studies related with production of prebiotic, probiotic and synbiotic chocolates as a functional food were investigated and positive and negative aspects of these functional products when compared with standard one were stated, which could shape the following related studies in food area and the production of prebiotic, probiotic and synbiotic chocolates in the food industry. Key findings and conclusions: When the studies related with this topic were investigated it could be concluded that the studies associated with chocolate which could play a role in transportation of probiotics and prebiotics might be supported by studies in which bioavailability and bioaccessibility characteristics of them in vivo and in vitro media will be determined. Moreover, in order to improve bioavailability and bioaccessibility properties product quality optimization studies might be required in the future. (C) 2016 Elsevier Ltd. All rights reserved.
  • [ X ]
    Öğe
    Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
    (Wiley, 2017) Toker, Omer Said; Zorlucan, Fatma Tugce; Konar, Nevzat; Daglioglu, Orhan; Sagdic, Osman; Sener, Dilek
    Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady-state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40-60r.p.m. and 10-30min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equationto calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.
  • [ X ]
    Öğe
    Oleogels, a promising structured oil for decreasing saturated fatty acid concentrations: Production and food-based applications
    (Taylor & Francis Inc, 2018) Pehlivanoglu, Halime; Demirci, Mehmet; Toker, Omer Said; Konar, Nevzat; Karasu, Salih; Sagdic, Osman
    Oils and fats are widely used in the food formulations in order to improve nutritional and some quality characteristics of food products. Solid fats produced from oils by hydrogenization, interesterification, and fractionation processes are widely used in different foodstuffs for these aims. In recent years, consumer awareness of relation between diet and health has increased which can cause worry about solid fat including products in terms of their high saturated fatty acid and trans fatty acid contents. Therefore, different attempts have been carried out to find alternative ways to produce solid fat with low saturated fatty acid content. One of the promising ways is using oleogels, structuring oils with oleogelators. In this review, history, raw materials and production methods of the oleogels and their functions in oleogel quality were mentioned. Moreover, studies related with oleogel usage in different products were summarized and positive and negative aspects of oleogel were also mentioned. Considering the results of the related studies, it can be concluded that oleogels can be used in the formulation of bakery products, breakfast spreads, margarines, chocolates and chocolate-derived products and some of the meat products.
  • [ X ]
    Öğe
    Rapid tempering of sucrose-free milk chocolates by ?V seeding: textural, rheological and melting properties
    (Springer, 2017) Konar, Nevzat; Oba, Sirin; Toker, Omer Said; Palabiyik, Ibrahim; Goktas, Hamza; Artik, Nevzat; Sagdic, Osman
    In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper machine (47-27-32 degrees C). For this aim, conched milk chocolates were melted and crystallized with beta(V) seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 g/100 g chocolate). The influence of beta(V) seed concentrations on the textural, rheological and melting properties of the end products was investigated, and the results were compared with those of conventional sucrose-free milk chocolates. Hardness value of isomalt including samples decreased at beta(V) seeds concentrations of 0.7, 0.8, 0.9 g/100 g chocolate. For the maltitol containing samples it increased significantly at 0.9 g/100 g chocolate compared to traditional chocolate. However, generally, hardness value of the samples varies in a narrow range by seeding technique. Milk chocolate samples containing maltitol were found to have higher hardness values than isomalt containing chocolate samples (p < 0.05). Melting characteristics of the samples were not affected by beta(V) seed concentrations. According to casson model, seeding at 1 g/100 g chocolate for maltitol samples and 0.9 g/100 g chocolate for isomalt samples significantly increased yield stress compared to control samples. However, by seeding technique yield stress only varied between 2.48 and 5.91 Pa. Therefore, the findings of this study showed that it is possible to produce sucrose-free chocolates by tempering with beta(V) seeds with desired quality similar to sucrose-free milk chocolate produced by using conventional tempering.
  • [ X ]
    Öğe
    The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread
    (Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Baycar, Abdullah; Konar, Nevzat; Goktas, Hamza; Sagdic, Osman; Polat, Derya Genc
    This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC's quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P<0.05), the particle size while melting behavior, water activity, moisture content and sensory properties did not significantly change (P<0.05). The D90 and textural properties (firmness, stickiness, adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder (P<0.05), but no significant differences were observed in moisture content, water activity and some sensory properties (P>0.05). The use of beetroot powder for both groups caused a significant decrease in the samples' color values, and the redness associated with the pigment source also significantly increased (p<0.05). The findings revealed that high concentrations of beetroot powder did not significantly impact CC's color stability to the same extent that it impacted the SC's color stability. This study was made as a preliminary study to produce functional foods.
  • [ X ]
    Öğe
    The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
    (Springer, 2016) Toker, Omer Said; Sagdic, Osman; Sener, Dilek; Konar, Nevzat; Zorlucan, Tugce; Daglioglu, Orhan
    Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim of this study was to determine the effects of particle size on some physical (color properties, particle size distribution, rheology, microstructure and melting properties) and chemical properties (phenolic content, volatile composition and also FT-IR spectra of fats) of compound chocolate and cocolin samples. Refining level did not significantly affect color and melting properties, total phenolic content, thermal properties and FT-IR spectra of the fats extracted from the samples. D (90) values of compound chocolates and cocolins changed between 58.3-18.6 and 60.5-18.2 A mu m, respectively. Surface area of the samples also increased with refining process. Obtained rheological data were fitted to the Casson model with R (2) values ranged between 0.9863 and 0.999, and the corresponding parameters of the model, namely yield stress (tau (0)) and plastic viscosity (eta (pl)), significantly increased with decreasing particle size of the samples. Temperature sweep test was also performed, and temperature dependency of apparent viscosity of the samples changed with respect to refining process applied. Volatile composition of the samples was also determined by HS-SPME-GC/MS, and it concluded that both desired such as pyrazines and undesired such as acetic acid compounds for chocolate changed inversely proportional to particle size. According to the findings of the present study, it can be concluded that refining process and particle size are very substantial factors affecting the quality characteristics of the compound chocolate and cocolin samples.
  • [ X ]
    Öğe
    Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability
    (Springer, 2023) Goktas, Hamza; Baycar, Abdullah; Konar, Nevzat; Yaman, Mustafa; Sagdic, Osman
    White compound chocolate (CC) and chocolate spread (CS) do not contain cocoa solids and thus they have deficiency of antioxidant activity. So, paprika extract (PE) was used to develop the visual and functional features of compound chocolate (CC) and chocolate spread (CS). Color stability of both chocolate samples was investigated for 12 weeks under accelerated shelf-life conditions and using PE significantly increased + a*, C*, and h degrees values of chocolate samples (P < 0.05). Also, at the end of shelf life, Delta E values were determined as > 2.83 and > 3.74 for CC and CS samples, respectively. Using PE in the production of CC and CS samples significantly increased antioxidant activity for pre-and post in vitro digestion, except for post digestion of S025 samples (P < 0.05). General acceptability of the CS samples decreased with increasing of PE ratios, for CC samples it was increased except for C100. The results showed that PE can be used in the production of functional chocolate with high antioxidant activity and as a natural coloring agent.
  • [ X ]
    Öğe
    Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract
    (Wiley, 2021) Baycar, Abdullah; Konar, Nevzat; Poyrazoglu, Ender Sinan; Goktas, Hamza; Sagdic, Osman
    This study examined the effect of black carrot extract (BCE), an important anthocyanin source, in the composition of different cocoa products (white spread and compound chocolate) with a factorial design. Water activity, moisture content, color, textural, sensory, melting, and flow behavior properties of the samples were determined. Total phenolic compounds and antioxidant capacity of samples were determined before and after in vitro digestion. Moisture content, particle size, hardness, a*, h degrees, yield stress, plastic viscosity values increased in compound chocolate samples significantly (p < .05). Particle size, a*, and h degrees values increased in spread samples, but no significant effect on sensory properties was determined. BCE in compound chocolate caused a decrease in the sensory parameters. The bioaccessibility values for total phenolic compounds and antioxidant activity in both groups were determined as 125.5%-244.4% and 118.6%-255.8%, respectively. These values show BCE may be an important phenolic delivering agent without any intolerable quality character change. Novelty impact statement Black carrot extract (BCE) powder was used as a coloring agent and anthocyanin source. This study is the first study using BCE powder in the spread (SC) and compound chocolate (CC). In vitro bioaccessibility of total phenolic compounds was increased. BCE powder has the potential to improve the visual and functional properties of SC and CC.