Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production

Özer, Ezgi Demir; Esen, Mustafa; İÇİGEN, Melih; Özer, Cem Okan

doi:10.1016/j.ijgfs.2021.100376

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…Texture analysis was performed as described by Demir Özer 19) . To evaluate the firmness, texture profile analysis (TPA) were performed with a Texture Analyzer (TA.XT2, NY/Stable Micro Systems, UK) using 5 kg load cell and conic (90°) probe.…”

Section: Texture Analysismentioning

confidence: 99%

Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

Özer

2023

J. Oleo Sci.

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in different foods, oleogel emulsions containing oil and water phases have also been developed to create other usage areas and properties for oleogels. Oleogel emulsions are formed in the presence of various oleogelators such as monoglyceride, carrageenan, alginate and waxes as a water in oil phase or an oil in water phase 10−12) . Oil type, oil and water amount, oleogelator type and amount directly affect the properties of the oleogel emulsion 12) . Previous studies reported that the use of monoglyceride, carrageenan and alginate in oleogel emulsion affected inter-crystal structure of the network, stability and structural properties and also these effects mostly depend on the concentration 13−15) .This study aims to produce olive oil based oleogel emulsion (OOE) with high oil binding capacity, oxidative stability and textural properties. Therefore, the effects of oil, water, monostearate, carrageenan and alginate concentration on oil loss, firmness and peroxide values were assessed by mixture design.

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Section: Texture Analysismentioning

confidence: 99%

Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

Özer

2023

J. Oleo Sci.

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Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Bermúdez

Heredia

Sánchez‐Camargo

et al. 2022

Front. Food. Sci. Technol.

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Production of tomato-based products generates 5% of waste, composed mainly of peel. This has a significant amount of carotenoids, such as lycopene, and an appropriate amount of total dietary fiber (TDF). Both carotenes and dietary fiber are known to have functional effects on the human body. Therefore, the aim of this research was mainly divided into two parts. First, organic tomato peel obtained by a local processing industry was characterized in terms of percentage of macronutrients such as dietary fiber, protein, and ash, as well as total carotenoid content. Second, two valorization alternatives of these compounds as potential functional additives in food processing were proposed. The first one included carotenoid extraction using ultrasound-assisted extraction (UAE), the encapsulation of the enriched carotenoid extract using spray-drying technology, and its subsequent analysis of powder properties. The second one evaluated the potential use of TDF tomato peel as a replacement for fat and flour in four formulations of cookies. Each formulation was assessed using physicochemical, texture, sensory, and theoretical proximal analyses. The results revealed that UAE optimization was performed using a solvent ratio of 80:20 ethyl acetate:ethanol and 2.5% w/v of solvent:biomass ratio. The recovery percentage of total carotenoid content was 89.08%. The TDF content was 49.46 (3.91) g/100 g on a dry basis. For encapsulation, the drying yield and encapsulation efficiencies were 67.3% (0.5) and 58.1% (0.8), respectively. Sensory analysis showed no significant difference between the means for the control cookie and the 30% fat replacement cookie. Moreover, these 30% fat replacement cookies had the highest purchase intention by the consumers. This study presented a solution for unused tomato peel industrial byproducts, promoting the design of new functional food products with a high content of carotenes and dietary fiber, thereby increasing nutritional and health benefits for consumers.

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Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production

Cited by 2 publications

References 11 publications

Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

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