The effect of sweeteners and milk type on the rheological properties of reduced calorie salep drink

The aim of the study was, to determine effects of sweeteners and milk type on the rheological and sensorial properties of reduced calorie salep drink. In addition to sugar, three different sweeteners; aspartame, saccharine and cyclamate as well as three different milk types; full-fat, low-fat and non-fat; were used for sample preparation. The rheological characterization of samples was described by powerlawmodel. Rheological data revealed that salep samples showed pseudoplastic behavior hence, apparent viscosity decreased with increasing shear rate. The apparent viscosity of sample with sugarand whole milk was 243 mPas at the shear rate of 1 s-1, and decreased to 36 mPas at 55 s-1 and 27 mPas at 100 s-1. While the effect of milk type was significant, that of sweetener type was not significant onapparent viscosity. Statistical results indicated that sweetener type had a significant effect on consistency coefficient. The average consistency coefficient of sample with sugar was 232.64 mPasn,that was 236.89, 261.54 and 249.64 mPasn for saccharine, cyclamate and aspartame, respectively. As rheological properties are generally considered, there was not statistically significant differencebetween the results of samples with sugar and saccharine. According to the sensorial analysis, salep prepared with saccharine and low-fat milk was the most preferred low-calorie sample. In conclusion,salep prepared with saccharine and low-fat milk was the most suitable formulation for low-calorie salep preparation

Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)

The effects of different solutions of phosphate (K2HPO4) and salt (NaCl) on the emulsion properties of fresh common carp (Cyprinus carpio L., 1758) was studied by using a model system. The pH value of the minced carp, salt and phosphate slurries ranged between 6.80 and 7.53. The effects of phosphate on pH values were statistically significant (p<0.01). Emulsion capacity (EC) of the carp meat was between 253.15 and 307.93 ml oil/g protein, and EC significantly (p<0.01) increased with the increasing phosphate levels in the presence of 0.0 and 1.0% salt. The EC increased with salt levels but it was not statistically significant (p<0.01). In general, emulsion stability (ES) of the treatments was between 65.13 and 77.13%. ES significantly (p<0.01) increased with the increasing phosphate levels in the 0.0 and 2.0% salt groups. One percent salt and 0.50% K2HPO4 gave significantly (p<0.01) higher ES compared to the no salt counterparts. Emulsion viscosity (EV) value of the samples was between 2500 and 5650 mPa s. EV values increased with the increasing phosphate levels in 0.0 and 1.0% salt groups, and a statistically significant (p>0.01) difference was determined in 2.0% salt and 0.50% phosphate-containing groups. As a result, the use of carp meat in the presence of 2.0% salt and 0.50% phosphate in the processing of emulsified fish products might produce a potential raw material for better utilization of these fishes. © 2005 Elsevier Ltd. All rights reserved

Barley flour addition decreases the oil uptake of wheat chips during frying

In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality of enriched chips were investigated. An increase in the values of some physicochemical parameters of wheat chips, namely hardness, dry matter, ash and some fatty acids levels, was observed with the increasing barley flour concentration in the formulation. Barley flour addition provided a significant oil uptake reduction as the oil content of the control sample was 27.23% while that of the enriched samples with 30% barley flour was 18.21%. Overall acceptability of wheat chips added with no barley flour samples was determined to be similar to compared to enriched ones. But addition of barley flour higher than 10% caused a decrease in sensory scores of the final products

Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)

The effects of different solutions of phosphate (K2HPO4) and salt (NaCl) on the emulsion properties of fresh common carp (Cyprinus carpio L., 1758) was studied by using a model system. The pH value of the minced carp, salt and phosphate slurries ranged between 6.80 and 7.53. The effects of phosphate on pH values were statistically significant (p;lt;0.01). Emulsion capacity (EC) of the carp meat was between 253.15 and 307.93 ml oil/g protein, and EC significantly (p;lt;0.01) increased with the increasing phosphate levels in the presence of 0.0 and 1.0% salt. The EC increased with salt levels but it was not statistically significant (p;lt;0.01). In general, emulsion stability (ES) of the treatments was between 65.13 and 77.13%. ES significantly (p;lt;0.01) increased with the increasing phosphate levels in the 0.0 and 2.0% salt groups. One percent salt and 0.50% K2HPO4 gave significantly (p;lt;0.01) higher ES compared to the no salt counterparts. Emulsion viscosity (EV) value of the samples was between 2500 and 5650 mPa s. EV values increased with the increasing phosphate levels in 0.0 and 1.0% salt groups, and a statistically significant (p;gt;0.01) difference was determined in 2.0% salt and 0.50% phosphate-containing groups. As a result, the use of carp meat in the presence of 2.0% salt and 0.50% phosphate in the processing of emulsified fish products might produce a potential raw material for better utilization of these fishes. © 2005 Elsevier Ltd. All rights reserved

Effect of ultrasound treatment on steady and dynamic shear properties of glucomannan based salep dispersions: Optimization of amplitude level, sonication time and temperature using response surface methodology

The present study investigated effect of different amplitude levels (40, 70 and 100%), sonication temperatures (40, 50 and 60 °C) and exposure times (3, 7 and 11 min) on steady shear properties; apparent viscosity (?), shear stress (?), consistency coefficient (K), flow behavior index (n) and dynamic shear properties; storage modulus (G?), loss modulus (G?), complex viscosity (?), complex modulus (G) and loss tangent (tan ?) values of glucomannan based salep solution (SS) and salep drink (SD) samples. In addition, the steady and dynamic shear properties were optimized using ridge analysis in terms of amplitude level, sonication temperature and exposure times levels. Increasing amplitude level and sonication time decreased considerably the ?, ?, K, G?, G? and ? values of salep dispersions (SS and SD samples). However, sonication temperature did not have a remarkable effect on these properties. © 2011 Elsevier B.V. All rights reserved

Effect of apple fibre on textural and relaxation properties of wheat chips dough

In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.</p

Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period

In the present study, response surface methodology was conducted for the determination of effects of some phenolics (gallic acid, ellagic acid and quercetin) on the major fatty acid composition of vegetable oil prepared by mixing of sunflower and hazelnut oil (50:50, v/v) during storage at a constant temperature (50 degrees C). In this respect, major fatty acid composition (palmitic, stearic, oleic and linoleic acid) of vegetable oil was determined. Predictive regression equations were constructed for the estimation of each studied parameter (R-2>0.735). Storage period caused a significant increase in palmitic acid, stearic acid and oleic acid content of oil while it caused a decrease in the linoleic acid content of the oil (P<0.01) because of the reactions that occurred in the structure of the oil during storage. In general, gallic acid and quercetin were found to be effective on the preservation of oil against oxidation and addition of gallic acid that retarded the change of major fatty acids composition due to oxidation. Multiple response optimisation was performed by considering the change in all major fatty acids simultaneously. According to the results, addition of ellagic acid, gallic acid and quercetin at the concentrations of 20, 46.7 and 33.3%, respectively, in a phenolic mixture (0.1 g) to the oil sample is convenient for decreasing oxidation