Browsing by Author "Kayacıer, Ahmed"
Now showing items 1-12 of 12
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Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing
Ozturk, I.; Karaman, S.; Tastemur, B.; Tornuk, F.; Sagdic, O.; Kayacıer, Ahmed (Blackwell Publishing Ltd, 2016)In this study, 10 cig kofte samples collected from different producers were analyzed. Dry matter, pH and water activity values were in the range of 34.13-53.40%, 4.67-5.03 and 0.934-0.967, respectively. Major fatty acids ... -
Barley flour addition decreases the oil uptake of wheat chips during frying
Yuksel, F.; Karaman, S.; Kayacıer, Ahmed (Wageningen Academic Publishers, 2015)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 ... -
Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
Toker, O. S.; Ozturk, I.; Karaman, S.; Yalcin, H.; Kayacıer, Ahmed; Dogan, M. (Codon Publications, 2016)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 ... -
Effect of apple fibre on textural and relaxation properties of wheat chips dough
Karaman, S.; Yilmaz, M. T.; Toker, O. S.; Yuksel, F.; Kayacıer, Ahmed; Dogan, M. (Wageningen Academic Publishers, 2016)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 ... -
Exposure to Air Accelerates the Gelation of Gelatin: Steady and Dynamic Shear Rheological Characterization to See the Effect of Air on the Strength of Gelatin Gel
Karaman, Safa; Cengiz, Ebubekir; Kayacıer, Ahmed; Dogan, Mahmut (Taylor & Francis Inc, 2016)In the current study, the effect of air exposure to the gelatin solution on improvement of gel structure was investigated in terms of the steady and dynamic shear rheological properties. Prepared gelation solution (5% w/v) ... -
Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classifcation of samples using chemometric approaches
The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from diferent restaurants. Potatoes ... -
Investigation of fatty acid composition and trans fatty acid formation in extracted oils from French-fried potatoes and classification of samples using chemometric approaches
Yildirim, Elif; Toker, Omer Said; Karaman, Safa; Kayacıer, Ahmed; Dogan, Mahmut (Tubitak Scientific & Technical Research Council Turkey, 2015)The present study investigates fatty acid composition and trans fatty acid formation in oils extracted from French-fried potatoes, which were produced in the laboratory and collected from different restaurants. Potatoes ... -
Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut (Elsevier Science Bv, 2017)In this study, utilization of stale bread powder was evaluated to produce low fat snack food formulation and for this purpose, corn chips were manufactured using stale bread at different concentrations. Response surface ... -
A response surface methodology study on the efects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters
Karaman, Safa; Toker, Ömer Said; Öztürk, İsmet; Yalçın, Hasan; Kayacıer, Ahmed; Doğan, Mahmut; Sağdıç, Osman (2014)In the present study, response surface methodology was conducted for the determination of efects of some phenolics (gallic acid, ellagic acid, and quercetin) on some stability parameters of mixed oil prepared with sunfower ... -
A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters
Karaman, Safa; Toker, Omer Said; Ozturk, Ismet; Yalcin, Hasan; Kayacıer, Ahmed; Dogan, Mahmut (Tubitak Scientific & Technical Research Council Turkey, 2014)In the present study, response surface methodology was conducted for the determination of effects of some phenolics (gallic acid, ellagic acid, and quercetin) on some stability parameters of mixed oil prepared with sunflower ... -
Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration
Karaman, Safa; Yılmaz, Mustafa Tahsin; Kayacıer, Ahmed; Dogan, Mahmut; Yetim, Hasan (Springer India, 2015)The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15 degrees C) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature ... -
Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
Yuksel, Ferhat; Kayacıer, Ahmed (Elsevier, 2016)Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170 -190 degrees C) and frying ...
