Esra Boluk

Namık Kemal Üniversitesi · Department of Food Engineering

In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four‐parameter Gompertz model was used to interpret the effect of parameters on pre‐crystallization, nucleation, and crystal growth stages of CB. Lag time and growth r...

In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process were investigated. During preliminary experiments, surface tension, electrical conductivity, dielectric, and rheological properties of the feed solution and their effects on electrospraying o...

The effect of temperature, soil and surface type on cleaning performance was investigated using newly developed cleaning rig in which the flow characteristic of cleaning solution was a falling film generated by impinging jet. The most common types of foods in dishwashers (spinach, egg yolk, milk, potato puree, minced meat, black tea, and margarine)...

In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP g...

Çilek antosiyaninler, karotenoidler, vitaminler, flavonoidler, aroma uçucuları ve fenolik madde içeriği yüksek doğal bir antioksidan ve diğer biyoaktif fitokimyasalları içermektedir. Çilek çabuk bozulan bir meyvedir ve depolama süresince antioksidan kaybı, insan sağlığına olan faydalarını azaltmaktadır. Günümüzde çilek, meyve suyu olarak da çokça t...

In this study, grape pomace (GP), a by‐product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concen...

Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing gums were produced, and a D-optimal mixture design was used to optimize the amount of components based on the responses (texture, and sensory parameters). It was found that a high amount of pro...

The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir production at the ratio of 0.25% and 0.50%. The most notable plant-based milk substitutes, soy milk and almond milk, were used...

Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of lecithin (0.25–0.500 g/100 g) and PGPR (0.00–0.25 g/100 g) usage on the rheological properties, texture (hardness, frac...