Kefir microencapsulation was optimised using Box-Behnken's response surface methodology. Product yield, moisture, water activity, bulk density, hygroscopicity, colour, wettability, solubility, particle size, pH, titratable acidity and microstructure were analysed. The viable counts of lactobacilli, lactococci and yeasts in the kefir microcapsules were found in the range of 9.03-9.92 log cfu/g, 9.56-11.51 log cfu/g and 3.09-5.90 log cfu/g, respectively. Sensory evaluation indicated that reconstituted samples obtained from microencapsulated kefir samples had high and/or full scores for flavour, appearance/colour and structure/texture. Addition of hydrocolloids to kefir before spraydrying provided sufficient stability for the powdered product.
The effect of altitude, shooting period, and tea grade on the catechins and caffeine contents of Turkish black tea was investigated. The experimental factors significantly affected all of the parameters analyzed. Epigallocatechin gallate was the major catechin of black tea (0.719-1.007 g 100 g -1 dm) followed by epigallocatechin (0.627-0.791 g 100 g -1 dm). Additionally, caffeine (1.810-2.175 g 100 g -1 dm), theaflavin (3.201-6.000 µmol g -1 ), and thearubigin (8.577-12.635 g 100 g -1 dm) contents were determined. Samples of tea grown at high altitude generally produced a considerably greater amount of the catechins that improve tea quality. Shooting period, which is specific to tea cultivation in Turkey, significantly affected almost all of the quality parameters of black tea. Tea produced in the first shooting period contained more catechins than the samples plucked in the following shooting periods. Dust and orange pekoe 1 contained the most catechins of the tea grades analyzed.
This study aimed to investigate thermal properties and estimated glycemic index of various gluten-free flours (rice, chestnut, chickpea and bean). Gluten-free bread was prepared by mixing chestnut, chickpea and bean flours with rice flour at different ratio (0:100, 25:75, 50:50) using straight dough bread making process. Bean flour reflected the lower estimated glycemic index as compared to the other gluten-free flours. The chestnutrice flour (50:50) bread exhibited the highest texture firmness after 8 days of storage, followed by the rice flour bread. Chestnut-rice flour (25:75) bread was the swellest comparatively. Future studies may be focused on developing the sensorial characteristics of gluten-free breads prepared from chickpea and bean flours.
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