This study investigates the effects of microbial bioprocessing (MB), ultrasound treatment (UT), and their combined application (hybrid method, HM) on functional nutritional enhancement wheat bran (WB) its impact bread quality. MB was performed by using Saccharomyces cerevisiae with Levilactobacillus brevis LABE 32 (MB32) Lactiplantibacillus plantarum 29 (MB29). MB32 significantly increased soluble dietary fiber (SDF) reduced phytic acid content up to 25.7% when compared control. UT further...

Abstract In the production of milk‐based cocoa beverages, stability challenges such as sedimentation and creaming may arise due to delicate balance particles, proteins, fat content, impacting uniformity texture final product. One most important hydrocolloids used overcome these stabilization problems in products is κ‐carrageenan. this study, optimization process was carried out using central composite design by adding different proportions κ‐carrageenan (0.01%–0.04%) applying homogenization...

Abstract Many parameters are effective in obtaining optimum rheological and sensory properties chocolate. Lecithin, ammonium phosphatides (AMP), less commonly glycerol monopalmitate (GMP) typically used as emulsifiers to achieve the desired viscosity In addition these emulsifiers, polyglycerol polyricinoleate (PGPR) is a complement regulate yield value this review, of additives, their interactions with each other, mechanism structural improvement functions chocolate production discussed....

The objective of this study was to determine the combined usage possibilities ultraviolet (UV) and ultrasonic (US) processes in pasteurization pomegranate juice. For purpose, UV, US, UV+US juice were optimized using experimental designs, such as Central Composite Design (CCD) Factorial (FD), compared with conventional process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, anthocyanin, DPPH, HPLC TPC, yeast mold count used quality parameters during all...

The aim of the studies reported in Research Communication was to develop a rapid spectroscopic technique as an alternative method for classification and discrimination milk sources by Fourier transform infrared spectroscopy (FTIR). Cow, sheep water buffalo samples were collected from various local producers Istanbul, Turkey. In addition, brands packaged purchased locally. Spectrums obtained according species origin binary mixtures prepared increments 10% (10, 20, 30, 40, 50, 60, 70, 80 90%)...

Summary The aim of this work was to fabricate monoglyceride oleogels with combination linseed (LO) and sunflower oil (SO) evaluate their effect in baked cakes as a shortening replacer. Physicochemical properties the were evaluated from FTIR, Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), morphologic, binding, oxidative stability, fatty acid point view. Results showed that content increases, ratio omega‐6 omega‐3 acids decreases. Adding 50% each oleogel formulation improved...

In this study, the evaluation of use melon seeds, which is an important waste in domestic and industrial production, as a source ingredient for production spreadable butter was investigated. After cleaning, roasting grinding processes applied to different amounts (10% 20% sugar, glucose honey) were added during sweetening phase. Physical, chemical texture analyzes performed butter. According results obtained, highest hardness (3124.76 g) work shear (1405.33 gs) values obtained mixtures using...

The aim of this study is to produce a functional product for diets that arise due preferences such as vegan diet or health problems celiac, with the increase consumer awareness. For purpose, bars containing various fruits, dried nuts and spices were produced. 7 different formulations prepared using design expert. While ratio pumpkin banana was changed in mixture, ratios other ingredients (oats, raisins, cranberries, seeds, coconut oil, spice mix, flaxseed) kept constant. It determined...

Abstract In our rapidly changing world, where consumers’ expectations for healthy food are on the rise, edible oil content in packaged foods has become a central focus. Among various types of oils, palm is often regarded as one most contentious. This research study aimed to identify fats present products Türkiye and examined reasons their utilization. A total 1380 items, classified into 11 categories, were scrutinized, oils within ingredients using principal component analysis hierarchical...

There is a growing trend worldwide towards greater awareness of food labelling systems in the fight against global challenges such as unhealthy nutrition and obesity. Nearly 30 governments have approved various front-of-package (FOP) systems, many countries plan to adopt them. However, since there no legal regulation regarding FOP Türkiye, health-related statements appear on packaged products. Although these enable consumers make healthy choices, they also potential mislead by supporting...

In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil-Binder and GMS on cocoa hazelnut spread rheology were compared under same process conditions formulation. Emulsifiers added to formulation separately at rates 0.3%-0.4%-0.5%. Hardness values in examined 15-day intervals until 60th day. addition, viscosity, rheological analyses, color, spreadability, stability tests, sensory analyses performed. production spread, lecithin AMP have less hardness lower greater...

Trans-fat consumption is an important risk factor for cardiovascular diseases, which one of the leading causes death worldwide. With 'REPLACE' action plan World Health Organization, aims to zero global trans-fat by 2023, steps are taken countries world trans-fat. In this article, content information packaged food products was researched in Türkiye. classified into 4 categories and a total 1411 divided 11 were examined it found that 71.2% them contained trans-fat-free content. According label...