The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry’s byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.
Extraction yield and product quality of olive oil depend on various factors, particularly fruit's maturity and processing methods. In this present study, kneading process was optimized by response surface methodology in terms of oil yield and quality parameters. As a sample, olive fruits were used at two different maturity stages (purple versus black stages). Prediction of response was proposed with a full quadratic second order regression equation, and regression parameters were checked for each model in order to evaluate model's adequacy. Proposed models for yield and some quality parameters of olive oil were good enough for a successful prediction of experimental results. Oil yield was maximized as free acidity and peroxide value were controlled under the specified corresponding values for "extra virgin olive oil". Optimal kneading conditions for oil production were at 30°C for 45 min for purple fruits and 28°C for 55 min for black counterparts. Keywords:Olive oil, Physicochemical properties, Oil yield, Statistics, Modelling Zeytinyağı Ekstraksiyon İşleminin Yanıt Yüzey Metodu ile Optimizasyonu ÖZZeytinyağının ekstraksiyon verimi ve kalitesi başlıca meyve olgunluğu ve işleme metotları gibi farklı faktörlere bağlıdır. Bu çalışmada yoğurma işleminin yağ verimi ve kalite parametreleri bakımından yanıt yüzey yöntemi ile optimizasyonu amaçlanmıştır. Örnek olarak iki farklı olgunlukta (mor ve siyah dönemler) zeytin meyvesi kullanılmıştır. Yanıtların tahmininde ikinci dereceden regresyon eşitliği kullanılmış ve her bir model için model yeterliliğini değerlendirmek için regresyon parametrelerine bakılmıştır. Yağ verimi ve bazı kalite parametrelerine yönelik önerilen modellerin deneysel sonuçları tahmin etmede yeterli düzeyde oldukları bulunmuştur. Serbest asitlik ve peroksit değeri natürel sızma zeytinyağı için belirlenmiş olan değerlerin altında tutulurken, yağ verimi maksimize edilmiştir. Optimum yoğurma şartları ise mor dönem zeytinyağları için 30C, 45 dakika, siyah dönem zeytinyağları için 28°C, 55 dakika olarak bulunmuştur.
Zeytinyağı, besinsel ve diyetetik özelliklerinden dolayı Akdeniz diyetinde önemli bir yere sahiptir. Zeytinyağı kalitesi ve bileşimi çeşit, coğrafi alan, iklim, çevresel faktörler, olgunlaşma, ekstraksiyon ve yağ depolaması gibi birçok faktöre bağlı olarak değişim göstermektedir. Yüksek yağ verimine sahip ve sterol bileşenleri bakımından zengin natürel sızma zeytinyağı üretimi gıda sanayiinde önemli bir yere sahiptir. Zeytinyağı üretimi aşamasında yoğurma koşulları, kalite parametreleri üzerinde oldukça etkilidir. Bu derlemede zeytin çeşidi, coğrafi alan, olgunluk derecesi ve farklı yoğurma koşullarının zeytinyağının sterol profili üzerine etkisine yer verilmiştir. Yapılan çalışmalar sonucu olgunlaşma süresince toplam sterol miktarı, Δ-5-avenasterol, kampesterol bileşen miktarlarının genelde arttığı, toplam sterol ve βsitosterol miktarının ise azaldığı tespit edilmiştir. Yoğurma parametrelerinin etkisi incelendiğinde ise yüksek sıcaklık ve süre uygulamalarının zeytinyağının sterol profilini olumsuz yönde etkilediği tespit edilmiştir.
Sterols are important minor constituents of the unsaponifiable fraction of virgin olive oil. They have critical roles in determining the authenticity of the oil and they are known to be affected by process conditions and maturity. Here, optimization of the malaxation temperatures at between 21 and 49 °C and times at between 24 and 66 min by response surface methodology is aimed in terms of oil yield, and contents of individual sterols and triterpene dialcohols of oils from olives at three maturity stages (spotted, purple, black). Results show that the amount of sterols is varied in different extents depending on the malaxation conditions as well as maturity stages. Mathematical models display high prediction performance to explain the variation in the studied responses of apparent β‐sitosterol, total sterol, β‐sitosterol, campesterol, and stigmasterol for all maturity stages. The optimum conditions of malaxation temperature and time are 31 °C/44 min, 36 °C/26 min, and 37 °C/24 min from spotted, purple, and black fruits, respectively. In end, this study proves transition to the highest desired sterols with oil yield, and the lowest undesired sterols and triterpene dialcohols from fruits to oil by malaxating at moderate temperatures, not cold and hot pressing. Practical applications: Sterols and triterpene dialcohols make up a large part of the minor components of olive oil. This group has gained high importance, especially after their significant impacts on the authenticity of olive oil. Sterolic content and triterpene dialcohols of olive oil depend especially on the fruit's maturity and processing methods. Malaxation temperature and time were optimized to achieve the transferability of the highest desired sterols and the lowest undesired sterols and triterpene dialcohols according to limits of the Commission Regulation (EEC). The current study was also evaluated by the change of total sterol content and individual sterol and triterpene diols profile of oils obtained from olives at different maturity stages. The optimized malaxation conditions are successful to achieve goals. Overall, it can be stated that olive oils with high desired sterols and low triterpene diols and undesired sterols in terms of EEC limits are economically precious.
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