Browsing by Author "Dogan, Ismail S."

Now showing 1 - 3 of 3

Bioactive Compounds, Physical and Sensory Properties of Cake Made With Walnut Press-Cake
(Wiley-hindawi, 2015) Bakkalbasi, Emre; Meral, Raciye; Dogan, Ismail S.
Walnut press-cake, a rich source of phenolics, is a by-product of walnut oil processing. In this study, the effects of walnut press-cake on cake quality, health-enhancing substances and antioxidant activity were determined. Wheat flour was replaced with walnut press-cake at 0, 5, 10, 15 and 20% levels. Results show that specific volume, firmness, resilience, cohesiveness, chewiness, crust a, b and crumb L, b values reduced with increasing walnut press-cake levels. However, polyunsaturated fatty acids, tocopherols, total phenolic content and antioxidant capacity of cakes increased. Antioxidant capacity measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assays of cakes prepared with 20% walnut press-cake were 10.04-and 5.56-fold, respectively, greater than that of the cake without walnut press-cake. Cakes added with 15% walnut press-cake to wheat flour had the highest scores in all sensory parameters. Walnut press-cake can be successfully incorporated into cake formulation to improve sensory properties and antioxidant activity of the cake.
Effect of Edible Coatings on the Quality of Frozen Fish Fillets
(Elsevier Science Bv, 2009) Kilincceker, Osman; Dogan, Ismail S.; Kucukoner, Erdogan
The objective of this study was to determine the changes in the quality of coated trout fillets after coating with edible materials. Fillets were coated and stored at -18 degrees C for a period lasting up to 7 months. Coating materials were applied in three different stages (first, second, and last coatings). The coated fillets were fried and analyzed for oil absorption and moisture content throughout the storage period. Sensorial attributes and the physical-biochemical changes were also measured before the frying process in each month. It was observed that it is more advantageous to use gluten as the first coating, xanthan gum as the second coating, and wheat (W) and corn (C) flours in the ratio of 1:1 or 2:1 as the last coating. In terms of the fillet quality, the following results were obtained in the analyses conducted before frying. The lowest pH found was 6.25 in zein-containing samples and 6.30 in guar-containing samples. The effects of the last coatings on pH were unimportant (P > 0.05). The lowest thiobarbituric acid levels found were 2.07 mg kg in the fillets coated with casein mixture, 2.44 mg kg in the fillets coated with xanthan gum, and 2.25 mg kg in the fillets coated with W:C flour mixture in the ratio of 2:1. The lowest total volatile basic nitrogen levels found were 18.06 mg 100 g in the fillets coated with casein mixture, 18.62 mg 100 g in the fillets coated with xanthan gum, and 18.47 ring 100 g in the fillets coated with W:C flour mixture at 1:1 ratio. In the sensorial analysis, the coated samples were much more preferred than those not coated. As a result of the effects of all the materials, the coating layers on the meat surface provided more resistance against mass transfer during storage. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Effects of Interesterified Palm and Cottonseed Oil Blends on Cake Quality
(Wiley, 2007) Dogan, Ismail S.; Javidipour, Issa; Akan, Taskin
Cake is one of the most loved bakery products. Formula constituents affect cake quality. Especially, fat in the formula alters internal and external attributes, shelf-life and nutritional value of the cake. The type of fat is important for conscious consumers for health reason. Chemically interesterified palm (in-es PO) and cottonseed oils (in-es CO) were used instead of hydrogenated cake shortening (HS) in this study. The layer cakes were prepared according to modified American Association of Cereal Chemists Method. Physical characteristics such as batter density and consistency, cake volume, crust and crumb properties and sensory attributes such as moistness, flavour, mouth-feel of cake samples prepared with chemically interesterified (in-es) and non-interesterified palm and cottonseed oil (non-in-es) blends at 0, 25, 50 and 100 (wt%) levels were compared with that of the layer cake prepared with HS. The total trans fatty acid (TFA) content of regular cake shortening was high (14.38%). The experimental shortenings have zero TFA. An increase in the level of CO in the interesterified and non-interesterified blends lowered the solid fat content, thus increasing batter density and fluidity. Favourable cakes close to the standard cake have been made by using in-es (PO:CO) at the ratio of 75:25 and 50:50 (wt%) without any significantly adverse change in sensorial properties. The results indicated that interesterification can be successfully applied in cake shortening production, resulting in decrease in the consumption of TFA.