Browsing by Author "Javidipour, Issa"

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Drying Kinetics and Quality Properties of Mellaki (Pyrus Communis L.) Pear Slices Dried in a Novel Vacuum-Combined Infrared Oven
(Wiley-hindawi, 2022) Topuz, Fatma Coskun; Bakkalbasi, Emre; Aldemir, Adnan; Javidipour, Issa
In a specially designed infrared oven equipped with a two-way infrared heating and vacuum pump systems, the effects of drying parameters (100-300 W infrared powers and 100-250 mmHg vacuum pressures) on drying kinetics and quality properties of pear slices were comprehensively studied. The samples dried at 300 W had high HMF values (12.73-95.68 mg/kg d.m). The highest sensory scores were observed in pear slices dried at 300 W and 250 mmHg. Six different mathematic models were taken into account to analyze the drying characteristics of pear slices, with the Wang and Singh model (R-2 = 0.9996, chi(2) = 0.0004, and RSME = 0.0062) presenting the best prediction of the drying behavior. The effective moisture diffusivity values were 1.1829-4.6684 x 10(-8). The activation energies for 100 and 250 mmHg vacuum applications were 44.21 and 43.89 kJ/mol, respectively. It was concluded that a vacuum-combined infrared dryer (300 W, 250 mmHg) could be a fast and economic method for drying pear slices. Novelty impact statement A combination of 300 W infrared power and 250 mmHg vacuum pressure was the fastest combination for the drying of pear slices and gave the highest score in sensory evaluation. The Wang & Singh model exhibited the best results in fitting the experimental data. As a result, the vacuum-combined infrared technology was improved the drying efficiency and quality of dried pear.
Effect of Ascorbyl Palmitate on Oxidative Stability of Chemically Interesterified Cottonseed and Olive Oils
(Springer india, 2015) Javidipour, Issa; Tufenk, Remzi; Basturk, Ayhan
The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 degrees C for 28 days were investigated. CI significantly decreased (p<0.05) the tocopherol contents of CO and OO. PVs and MAD contents of oil samples considerably increased up to 20 min of CI, followed by a reduction at 30 min. The unsaturated fatty acids/saturated fatty acids (UFA/SFA) ratios of the samples showed slight but significant (p<0.05) reduction during accelerated oxidation process. Oils with added 400 ppm AP had higher tocopherol, and lower PVs and MAD contents than their counterparts without AP during CI, and storage at 60 degrees C. AP increased the oxidative stability of interesterified and non-interesterified CO and OO.
Effect of Seed Roasting on Oxidative Stability and Antioxidant Content of Hemp Seed Oil
(Springer india, 2021) Ozdemir, Halime; Bakkalbasi, Emre; Javidipour, Issa
In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180 degrees C) and times (0-60 min) on the oxidative stability and antioxidant content of hemp seed oil were investigated. Hemp seed oil contained high levels of linoleic acid (54.85%), alpha-linolenic acid (18.13%) and gamma-tocopherol (707.47 mg/kg oil). While tocopherol isomers decreased with increasing roasting time and temperature, total phenolic content and antioxidant activity showed increasing trend. The peroxide andp-anisidine values of roasted samples varied from 1.33 to 3.09 meq O-2/kg oil and 1.65 to 43.27, respectively. The peroxide andp-anisidine values of samples were simultaneously generated at the early stage of roasting. Kinetic evaluation of data showed that peroxides act as limiting factor in autocatalytic oxidation reactions. The order and rate constant regarding peroxide value were similar with those ofp-anisidine value. The effects of roasting temperature and time on the oxidation parameters and antioxidant contents of samples were significant (p < 0.05). Based on peroxide andp-anisidine values, roasting at 140-160 degrees C for 35 min or at 180 degrees C for 15 min are recommended to provide good quality roasted hemp seed.
Effect of Using Interesterified and Non-Interesterified Corn and Palm Oil Blends on Quality and Fatty Acid Composition of Turkish White Cheese
(Wiley, 2007) Javidipour, Issa; Tunctuerk, Yusuf
Chemically interesterified blends (CIB) and non-interesterified blends (NIB) of corn and palm oils (75%w/25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5 degrees C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB-incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB-incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality.
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.
Effects of Packaging Materials, Storage Conditions and Variety on Oxidative Stability of Shelled Walnuts
(Elsevier Science Bv, 2012) Bakkalbasi, Emre; Yilmaz, Ozay Mentes; Javidipour, Issa; Artik, Nevzat
The effects effects of storage temperature, oxygen permeability of packaging material and variety on oxidative stability of vacuum-packaged walnut kernels were studied over a 12 months storage period. The oxidation experiments applied to two popular walnut varieties (Yalova-1 and Yalova-3) grown in Turkey. The peroxide values and hexanal contents of walnut samples significantly increased (p < 0.01) during storage at 30 degrees C. The highest hexanal content (4464.5-6406.9 mu g/kg) were observed in Yalova-3 variety stored at 30 degrees C for 12 months in Polyamide/Polyethylene film pouches (oxygen permeability: 63.4 +/- 0.4 mL/m(2)/24 h (23 degrees C)) with 90 mu m total thickness. The effect of storage temperature and variety on lipid oxidation was found to be higher than the effect of oxygen permeability of the packaging material. It was concluded that for vacuum-packed walnut kernels in PA/PE film pouches having 63.4 +/- 0.4 mL/m(2)/24 h (23 degrees C) oxygen permeability, 20 degrees C is sufficient to protect against oxidation for 12 months. (C) 2011 Elsevier Ltd. All rights reserved.
Effects of Some Herbal Extracts on Oxidative Stability of Corn Oil Under Accelerated Oxidation Conditions in Comparison With Some Commonly Used Antioxidants
(Elsevier, 2018) Basturk, Ayhan; Ceylan, Mehmet Murat; Cavus, Mustafa; Boran, Gokhan; Javidipour, Issa
A total of 10 corn oil samples, 6 with herbal extracts, 2 with butyl hydroxy toluene (BHT) and ascorbyl palmitate (AP), a refined corn oil and the control, the stripped corn oil, were evaluated for oxidative stability under accelerated oxidation at 60 degrees C for 6 wk. Oxidation was followed by determining peroxide value, thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and trienes (CT). Antioxidant activity of each herbal extract was evaluated. According to the obtained results, sumac extract, alpha-tocopherol and AP had the highest antioxidant activity, whereas flaxseed and sage showed the lowest. Peroxide, TEARS, CD and CT values increased during storage in all samples. Samples with BHT, sumac and mint showed the highest inhibition of peroxide formation. Sumac and thyme extracts significantly inhibited TEARS formation compared to BHT and AP added samples. It is concluded that the antioxidant activities of sumac, thyme and mint were high and retarded the oxidation and can be utilized in the food industry for commercial purposes in retardation of oil oxidation.
Effects of Zero-Trans Interesterified and Non-Interesterified Shortenings and Brewer's Spent Grain on Cookie Quality
(Wiley, 2009) Ozturk, Serpil; Ozbas, Ozen Ozboy; Javidipour, Issa; Koksel, Hamit
The effects of non-interesterified (non-in-es) and chemically interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO : PO blend (1:1, weight basis) and brewer's spent grain (BSG) on quality of cookies were studied. Incorporation of non-in-es and in-es CO and CO : PO blend improved the nutritional value of the cookies by altering the fatty acid composition. The experimental shortenings had zero-trans fatty acids (TFA) and considerably higher linoleic acid contents than hydrogenated shortening (HS). in-es PO and CO : PO blend samples had lower solid fat content than their non-in-es counterparts and this resulted in higher spread ratios in in-es incorporated cookies. As expected, addition of BSG significantly increased (P < 0.05) the total dietary fiber (TDF) content of cookies. Cookies with modified fatty acid composition and 4.4-fold higher TDF have been produced by using non-in-es and in-es CO and CO : PO with 15% BSG, without significant adverse effects on sensory properties. PRACTICAL APPLICATIONS Hydrogenated shortenings (HSs) are the most important source of fat in cookies and might have high proportions of trans fatty acids (TFAs). A high intake of TFA is associated with increased risk of coronary heart disease and the intake should be reduced to minimize health risks. In this work, the production of zero-trans interesterified and non-interesterified shortenings and their utilization in high-fiber cookies were investigated. The results indicated that some of the experimental in-es and non-in-es shortenings and 15% brewer's spent grain could be used for production of cookies with zero TFA and higher unsaturated fatty acids and total dietary fiber contents without detrimentally affecting their sensory properties. The in-es shortening incorporated cookies had higher spread ratios and color values than their non-in-es counterparts.
A Novel Coating Material: Ellagitannins-Loaded Maltodextrin and Lecithin-Based Nanomaterials
(Elsevier, 2021) Okumus, Emine; Bakkalbasi, Emre; Javidipour, Issa; Meral, Raciye; Ceylan, Zafer
This study aimed to create nanoparticles using maltodextrin and lecithin coating materials from the extract of ellagitannins obtained from pomegranate peels. The nanoparticles were further characterized by FT-IR, SEM and TGA. The initial average molecular diameter of the ET was 47.02 +/- 31.0 mu m. After the nanoencapsulation process, the average molecular diameters of ETM and ETL samples were determined as 371.84 +/- 229.75 nm and 339.02 +/- 215.29 nm, respectively. Punicalagin A, Punicalagin B and Ellagic acid were determined as the dominant phenolics in pomegranate peels. It was observed that lecithin coated nanoparticles showed high stability with -57.60 mV zeta potential compared to maltodextrin coated ones, and had higher encapsulation efficiency in punicalagin A, punicalagin B and ellagic acid phenolics. On the other hand, maltodextrin coated samples showed higher production efficiency (86.34%) and loading capacity (57.91%) than those of lecithin. It was understood that the tested coating materials had a significant effect on the color values of the nanoparticles. In addition, a significant increase in thermal stability of nanoparticles formed with both coating materials was detected. As a result, the stability, efficiency, and thermal resistance of ellagitannins significantly increased with the applied nanoencapsulation process.
Oxidative Changes in Hazelnut, Olive, Soybean, and Sunflower Oils During Microwave Heating
(Taylor & Francis inc, 2017) Javidipour, Issa; Erinc, Hakan; Basturk, Ayhan; Tekin, Aziz
The effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and trienes, and hexanal contents of refined hazelnut, soybean, sunflower, and virgin olive oils were investigated. A significant (p < 0.05) decrease was observed in linoleic and linolenic acids contents of soybean oil during exposure to microwave heating. Tocopherol contents of oil samples significantly decreased (p < 0.05) during microwave heating. Free fatty acids of the samples slightly increased and iodine value showed reduction throughout the process. Conjugated dienes contents of samples showed an increasing trend up to the 6 min, followed by a reduction at 9 min. Conjugated triene fatty acids of all the samples significantly increased (p < 0.05) throughout the application. While peroxide value showed increasing trend up to the 3 min and sharply decreased at 9 min, hexanal contents of refined hazelnut, virgin olive, soybean, and sunflower oils increased 63, 28, 55, and 389 fold, respectively, after 9 min exposure to microwave heating. Kinetic analysis of data showed that the reaction orders for peroxide and hexanal formation were zero and first order, respectively, and in the tested oils the reaction rate followed the order: soybean oil ? sunflower oil ? hazelnut oil ? virgin olive oil for peroxide, and sunflower oil ? soybean oil ? hazelnut oil ? virgin olive oil for hexanal formation. It was concluded that hexanal could be considered as a parameter for evaluation of the quality of oils exposed to microwave heating.
Oxidative Stability of Natural and Chemically Interesterified Cottonseed, Palm and Soybean Oils
(Wiley, 2007) Basturk, Ayhan; Javidipour, Issa; Boyaci, Ismail H.
The effect of interesterification on oxidative stability of cottonseed, palm and soybean oils stored under oven conditions at 45, 60 and 75C was evaluated by measuring the peroxide values (PV), anisidine values (AV) and Totox values at different time intervals. Fatty acid composition and tocopherol contents of oil samples were determined before and after interesterification. Interesterification reduced the tocopherol content of oils. The interesterified oils showed lower PV and AV than their non-interesterified counterparts in all temperatures and time intervals. The primary and secondary oxidation reaction constants and reaction orders were investigated as a function of the reaction temperature. The interesterified oils showed lower reaction rate constants than the non-interesterified samples. Based on PV, AV and reaction rate constants, the oxidative stability of interesterified oils were higher than their non-interesterified counterparts.
Some Chemical and Microbiological Properties of Ghee Produced in Eastern Anatolia
(Wiley, 2008) Kirazci, Aysegul; Javidipour, Issa
Some properties of 30 ghee samples produced in Eastern Anatolia in Turkey were evaluated. Lipolytic bacteria and yeast-mould counts ranged from undetectable to 9.9 x 10(5) and 6.9 x 10(5) cfu/g, respectively. Most of the samples showed higher free fatty acids (FFA) and peroxide values (PV) than the limits mentioned in International Dairy Federation standards. Storage at 5 degrees C for 30 days was not sufficient to stop the lipolytic and yeast-mould growth and lipid oxidation of the samples. Ghee samples with considerably higher trans-C18 : 1 and trans-C18 : 2 fatty acids contents were considered to be adulterated with hydrogenated oils. It is recommended that specific attention should be given to technology transfer and the education of traditional dairy product manufacturers.
Utilization of Sugarbeet Fiber and Zero-Trans Interesterified and Non-Interesterified Shortenings in Cookie Production
(verlag Dr Albert Bartens, 2008) Ozturk, Serpil; Ozboy-Ozbas, Ozen; Javidipour, Issa; Koksel, Hamit
In this study, the effects of sugarbeet fiber (SBF) and non-interesterified (non-in-es) and interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO:PO blend on the quality of cookies were studied. SBF of particle size >425 mu m was added into the cookie formulation at the levels of 5, 10, 15, 20, and 25%. The addition of SBF significantly increased (p < 0.05) the total dietary fiber (TDF) content of cookies. Incorporation of non-in-es and in-es CO and CO:PO improved the nutritional content of the product by altering the fatty acid composition. These experimental shortenings have zero-trans fatty acids and considerably higher linoleic acid than hydrogenated shortenings. The in-es PO and in-es CO:PO blends had lower solid fat contents than their non-in-es counterparts and this resulted in higher spread ratios in in-es shortening incorporated cookies. Favorable cookies, similar to the standard cookies with modified fatty acid compositions and similar to 4 fold higher TDF, have been made by using non-in-es and in-es CO and CO:PO with 15% SBF, without significantly adverse changes in sensory properties.
Utilization of Zero-Trans Non-Interesterified and Interesterified Shortenings in Cookie Production
(Springer india, 2014) Dinc, Saliha; Javidipour, Issa; Ozbas, Ozen Ozboy; Tekin, Aziz
The effects of zero-trans chemically interesterified (in-es) and non-interesterified (non-in-es) cottonseed (CO), hazelnut (HO) and olive oil (OO) and their blends (25, 50 and 75%) with palm oil (PO) were studied in the production of cookies. All the experimental shortenings had zero-trans fatty acids (TFA) while the shortening contained 14.20% TFA. Incorporation of CO in PO considerably increased the linoleic acid content whereas the raising of HO and OO ratio in the blend increased the oleic acid content. Zero-TFA and lower saturated /unsaturated fatty acid ratio (SFA/UFA) of some of the experimental shortenings indicated an important in nutritional properties of cookies produced from these experimental shortenings. Cookies with in-es shortenings showed significantly higher (p < 0.05) spread ratios and L Hunter color than their non-in-es shortenings added counterparts. It can be concluded that chemical interesterification is a promising method to produce cookie shortenings with zero-TFA.
Volatile Compounds of Van Herby Cheeses Produced With Raw and Pasteurized Milks From Different Species
(Springer india, 2015) Ocak, Elvan; Javidipour, Issa; Tuncturk, Yusuf
Levels of volatile compounds in Van herby cheeses manufactured from raw and pasteurized; 100 % ewes', 50 % ewes'+50 % cows' and mixture of 50 % ewes'+25 % cows'+25% goats' milks were investigated over 180 days of ripening at 4 degrees C. The volatile compounds levels of herby cheese samples increased throughout the 180 days storage period. Samples produced from pasteurized milk showed lower volatile contents than their counterparts produced from raw milk. The volatile compounds profile of herby cheese samples detected by headspace solid-phase microextraction (HS-SPME) consisted of 8 esters, 5 ketones, 5 aldehydes, 9 acids, 6 alcohols and 14 hydrocarbons and terpenes. Acetic acid was the most abundant volatile compound in HS-SPME of ripened cheeses, followed by hexanoic, octanoic and butanoic acids.