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A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
(Springer Science and Business Media B.V., 2019) Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Toker, Omer Said
Functional food concept is one of the hot topics in the food industry. In recent years, people want to consume food products having health beneficial effect as well as nutritive characteristics. Regarding functional food development, foods have also advantages and disadvantages in terms of delivering bioactive compounds due to formulation (interaction of the bioactive compound with other ingredients, calorie value provided) and production process (mechanical and thermal processes applied during production). When considering the factors restricting usage of the food products as a delivery system, chewing gum is one of the most up-and-coming products in many aspects: (i) simplicity of the formulation prevents the activity of bioactive compound by interaction, (ii) level of mechanical and thermal stresses applied during production, (iii) enabling the release of targeted molecule in a controlled and sustained manner, (iv) different consumption behavior abolishing calorie intake concern since it is only chewed without swallowing, and (v) holding time in mouth. Usage of encapsulated bioactive compounds can improve the release behavior of the functional ingredient. Mastication process and the formed matrix/structure of the chewing gum also influence the release of the bioactive compounds. The researches about improving functionality of chewing gum have indicated that chewing gum can be used as a delivery system for transportation of the desired bioactive compound to body/targeted site. However, during functional chewing gum development, formulation, production process, mastication process, and type/form of bioactive compounds should be considered to achieve the product with required functional properties. © 2019, Springer Nature Switzerland AG.
Alternative Tempering of Sugar-Free Dark Chocolates by ?v Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile
(Walter De Gruyter Gmbh, 2019) Toker, Omer Said; Oba, Sirin; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Konar, Nevzat; Artik, Nevzat; Sagdic, Osman
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by beta(V) seeding technique as an alternative to conventional tempering process. The effect of beta(V) seed concentrations on the particle size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with beta(V) seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m /m). Conventional tempering process was performed by using temper machine (47-27-32 degrees C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by beta(V) seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by beta(V), seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by beta(V), crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using beta(V) seeds with desired quality similar to chocolate produced by using conventional tempering.
Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds
(Elsevier Science London, 2016) Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Sagdic, Osman
Background: Chewing gum has an amazing statistics. The entire industry is worth $25 billion and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 billion hours' duration of staying in mouth if each piece of gum was chewed for 10 min every year. Concerning these statistics at least smoke cessation, oral health and new form of drug delivery system potentials of chewing gum are clear. Therefore, fundamentals of chewing gum should be realized in detail to take the advantage of this product. Scope and approach: In this review, due to limited studies concerning chewing gum in food science and technology area, key points in production, quality parameters and bioactive compounds delivering properties of chewing gum were reviewed with aim to show promising study areas to researchers. Production of different types of gums, ingredients used, sensory and texture properties and potential future functions of chewing gums were discussed with a special emphasis on the bioactive compounds carrier properties of chewing gum. Key findings and conclusions: Encapsulation not only improved a sensation of flavor for a long period when applied in the chewing gum but also had a potential to give functionality to chewing gum. Only recently the idea of healthy chewing gums and using chewing gum as an alternative form of drug delivery system have been developed. Therefore, food technologists should give attention to this promising subject of producing chewing gums having long lasting flavors, being biodegradable and forming a type of functional confection consumed with pleasure by everyone. (C) 2016 Elsevier Ltd. All rights reserved.
Chocolate aroma: Factors, importance and analysis
(Elsevier Science London, 2020) Toker, Omer Said; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Aktar, Tugba; Konar, Nevzat
Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various factors including genotype and the agro-ecological niche (environment conditions, farming practices), post-harvest conditions and complex biochemical and chemical reactions during this period (fermentation, drying) and manufacturing stages. Scope and approach: In this study, relationship between chemical compounds and cocoa flavors, control and management of post-harvest practices and manufacturing processing in order to obtain chocolate with differentiated characteristics and also evaluation methods especially sensory aspects of the chocolate are highlighted. For this purpose, instrumental experiments including headspace aroma extraction, simultaneous distillation extraction and sensory testing such as discrimination experiments, descriptive tests and hedonic experiments were discussed. Key findings and conclusions: A comprehensive link between the components of cocoa flavor, sensory characteristics, human acceptability, and also the processes involved in flavor formation and formulation used, will assist the administration of a traceability system, a challenging case for quality assurance groups.
Conventional and sugar-free probiotic white chocolate: Effect of inulin DP on various quality properties and viability of probiotics
(Elsevier Science Bv, 2018) Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Polat, Derya Genc; Kelleci, Ebru; Pirouzian, Haniyeh Rasouli; Akcicek, Alican
This study was conducted to investigate the effect of inulin DP on viability levels (0-90 days) of the different probiotics (Lactobacillus paracasei and L acidophilus) and the main chocolate quality parameters (texture, water activity, thermal properties, rheological properties, color) in sugared and sugar-free white chocolates. For this purpose, 9.00 log cfu/25 g probiotic microorganisms were inoculated into the chocolate samples after conching process. At the end of the 90 day period, probiotic viability was determined above 6.61 log cfu/25 g and L. acidophilus showed higher levels of viability in all samples. Sucrose including samples had higher hardness value ranging between 4343 and 5145 g. L. paracasei and inulin with higher DP including maltitol chocolate showed the highest melting temperature as 35 degrees C. Inulin DP and the presence of probiotic had significant effects on chocolate quality parameters other than rheological properties, however, these effects were found to be tolerable.
Determination and numerical modeling of sugar release from model food gels
(Elsevier Sci Ltd, 2023) Goztok, Serpil Pekdogan; Palabiyik, Ibrahim; Boluk, Esra; Gunes, Recep; Toker, Omer Said; Konar, Nevzat
In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (Deff) of sugar release from gels were found between 0.22 x 10-8-5.07 x 10-8 m2/s and 1.37 x 10-8-18.47 x 10-8 m2/s in treatments 1 and 2, respectively, showing that mixing process increased the Deff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated.
Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
(Springer, 2020) Kurt, Abdullah; Palabiyik, Ibrahim; Gunes, Recep; Konar, Nevzat; Toker, Omer Said
In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup (C), mixtures of them (AB and AC), and two additional natural sunflower honey samples coming from different geographical regions (D and E) were examined after seeding at different levels (1, 5, 10%, w/w) of crystallized honey. The physico-chemical property, FT-IR spectra, thermodynamic property (T-p and Delta H), flow behavior [storage (G ') and loss (G '') modulus], and microstructural changes of the samples were investigated. According to the obtained results, natural sunflower honeys showed different visco-elastic and flow behaviors from adulterated honeys. The microstructure properties were also different and more homogeneous, and faster crystallization was detected in natural honey (A). The results of this study notably show that honey adulteration can be determined by examining honey crystallization behaviors. Therefore, it is thought that the industry will benefit from this easy and simple method instead of time-consuming, expensive, and complex methods used for determining honey adulteration.
Development of a Natural Chewing Gum from Plant Based Polymer
(Springer/Plenum Publishers, 2018) Palabiyik, Ibrahim; Toker, Omer Said; Konar, Nevzat; Oner, Baris; Demirci, Ahmet Sukru
In this study, Kenger gum obtained from Kenger plant (Gundelia tournefortii) was used in the production of biodegradable and edible chewing gum. Kenger gum was able to be softened by thermal process to improve its textural properties. 80% methanolic extract of gum showed 195.6 gallic acid equivalents (GAE) mg/100 g gum antioxidant activity and 17.9 mm inhibition zone for Escherichia coli O157:H7 as an antimicrobial activity. Softened Kenger gum was also characterized by texture properties, scanning electron microscope (SEM) images and chemical compositions. Hardness value of gum decreased from 864 to 238 g which was comparable to commercial chewing gums. Softened Kenger gum was observed to be a perfect substitute for a synthetic gum base in the production of a conventional chewing gum. Moreover, resilience value was remarkably found to be the best standard parameter to select chewing gums with desired textural properties.
Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
(Wiley, 2024) Goztok, Serpil Pekdogan; Khiabani, Arezou Habibzadeh; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation. Total fruit juice concentration used in the formulation was 54.07% and each of the fruit juice concentrations changed between 0 and 54.07% in the formulation. By combining these three fruit juices, 14 gummy candy samples were produced, depending on the Special cubic, cubic, and quadratic models that were used for the effects on the physicochemical properties (pH, water activity, density, L*, a*, b*, and chroma), and the texture profile analysis (TPA) (hardness, cohesiveness, springiness, and resilience) parameters according to independent variables. Results showed that pH, water activity, and density values of the gummy candy samples were found to be in the range of 2.22-3.08, 0.46-0.52, and 1.10-1.53 g/mL, respectively, and were significantly affected by different fruit juice concentrates (p < .05). The texture profile analysis showed that except for springiness, fruit juice concentrations significantly affected the texture profile (p < .05). The texture values, such as hardness, springiness, cohesiveness, gumminess, and resilience of the gummy candy samples, were determined as 146.1-938.8 N, 0.63-0.99, 0.75-1.19, 136.02-947.94 g, and 0.12-0.51, respectively. In addition, various fruit juice concentrates significantly affected the color parameters of gummy candies, and using pomegranate juice and sour cherry concentrates increased the +a* value of the gummy candies. Therefore, fruit juice-based gummy candies can be developed as value-added gummy candies by using fruit juice concentrates.
Effect of Inulin DP on Various Properties of Sugar-Free Dark Chocolates Containing Lactobacillus paracasei and Lactobacillus acidophilus
(Walter De Gruyter Gmbh, 2017) Konar, Nevzat; Palabiyik, Ibrahim; Toker, Omer Said; Polat, Derya Genc; Sener, Sinem; Akcicek, Alican; Sagdic, Osman
In the present study, the effect of different polymerization degree of inulin on the quality parameters of conventional and sugar-free dark chocolate products as well as on the vitality of probiotics used in the chocolates were investigated. To produce sugar-free dark chocolates prepared with the addition of maltitol, Lactobacillus paracasei/L. acidophilus and inulin with DP higher than 23 and lower than 10 were used as probiotic and pre-biotic agents, respectively. After 90 day of storage, more than 6 log cfu/25 g probiotics were observed in the chocolates produced by supplementing of 9 log cfu/25 g probiotics. Considering the probiotic level for both conventional and sugar-free dark chocolate, the highest probiotic level was observed in the samples prepared from L. acidophilus and inulin with DP < 10. In addition, inulin with DP < 10 was found as more suitable in terms of rheological characteristics of the samples. Other quality parameters ( texture, colour, melting profile and water activity) changed in narrow range which was allowable when compared with the control samples. Consequently, sugar-free chocolate containing L. paracasei and L. acidophilus could be produced which might satisfy the expectations of the consumers and appropriate to industrial production similar to conventional chocolate. The findings of the present study highlighted the importance of the selection of the most suitable prebiotic/probiotic combination for maximizing probiotic level in the chocolate products.
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
(Springer India, 2018) Konar, Nevzat; Toker, Omer Said; Pirouzian, Haniyeh Rasouli; Oba, Sirin; Polat, Derya Genc; Palabiyik, Ibrahim; Poyrazoglu, Ender Sinan
In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased to 168.1 and 13.8mg/25g chocolate, respectively. The main quality properties (melting, rheological, textural colour, a(w) and sensory) of the milk chocolate samples were also determined. Viscosity and yield stress values of molten milk chocolates ranged between 7685-15,600mPas and 79.1-237.5Pa, respectively. The results indicated that rheological parameters were influenced by the addition of various forms of EPA/DHA sources in different levels (P<0.05). Also, EPA/DHA source component addition did not significantly affect the T-onset and T-end of the samples. According to the sensory analysis results, chocolate with microencapsulated form of EHA/DHA source had the highest overall acceptance among the enriched chocolate samples. Usage potential of milk chocolate as a delivery agent of EPA and/or DHA was confirmed.
Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study
(Elsevier, 2022) Goztok, Serpil Pekdogan; Gunes, Recep; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products were investigated. Experimental points of the study were determined by D-optimal mixture design, and accordingly, special cubic, linear and quadratic models were used for the effects on physico-chemical, color and texture parameters according to independent variables. Considering the results, pH, water activity and density values of the marshmallow samples were found to be in the range of 2.54-3.21, 0.48-0.55 and 0.44-0.66 g/mL, respectively. As expected, the use of fruit juice concentrates affected the visual properties of marshmallows, and in particular sour cherry and pomegranate juice concentrates caused a positive increase in the +a* values of the samples. According to the texture profile analysis, the hardness, springiness, cohesiveness, gumminess and resilience values of the samples were determined as 6.43-10.5 N, 0.84-97, 0.74-0.90, 5.18-8.22 g, 0.34-0.81, respectively. R2 values of investigated parameter models were determined between 0.4971 and 0.8901. It was concluded that fruit juice concentrates can be used instead of corn syrup in marshmallows to meet consumer demands and expectations. Finally, it is thought that it will be useful to investigate the effects of various hy-drocolloids on the color, texture stability and sensory properties of the products with further studies using fruit juice concentrates in marshmallow production.
Optimization and Molecular Simulation of Gelatin-Free Marshmallow Formulation Using Gellan Gum and Aquafaba
(Wiley, 2026) Telli, Elif Ersahin; Goztok, Serpil Pekdogan; Palabiyik, Ibrahim; Kamer, Deniz D. A.; Konar, Nevzat
This study aimed to optimize the formulation of marshmallow-type products by replacing animal-derived gelatin with plant-based aquafaba and gellan gum. The formulation optimization was conducted using response surface methodology, with the optimal formulation determined based on the density and overall preference. In the optimized formulation, the inclusion rates of aquafaba and gellan gum as gelatin substitutes were determined to be 0.71% and 0.50%, respectively. The marshmallow samples were compared to control marshmallow samples containing gelatin (CM). The interaction between aquafaba and gellan gum was further investigated using molecular docking. The most stable predicted molecular configuration yielded a binding energy score of -9.8 kcal/mol, suggesting a favorable interaction. The water activity, density, and T-end values of the optimized formulation (OFM) samples were 0.56, 0.84 g/cm(3), and 81.65 degrees C, respectively, all of which were higher than those of the CM samples. A significant difference was observed in the color values between the OFM and CM samples, despite no colorants being used in either formulation (p < 0.05). The PLM images revealed that the granule dimensions in the CM samples were larger and more prominent compared to the OFM samples. The OFM samples also exhibited higher viscosity and superior viscous rheological properties compared to the CM samples.
Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage
(Wiley, 2018) Palabiyik, Ibrahim; Toker, Omer Said; Konar, Nevzat; Gunes, Recep; Guleri, Tuba; Alasalvar, Hamza; Cam, Mustafa
In this study, it was aimed to investigate the potential of sugared and sugar-free chewing gum as a functional food with the addition of microencapsulated pomegranate peel extract (MEPPE) at different amounts. Application of certain chewing times (0, 1, 3 and 5 min) to MEPPE-incorporated gums resulted in a higher release rate of punicalagin and ellagic acid from sugar-free gum matrix than sugared gum matrix (P < 0.05). According to exponential rise model, sugared and sugar-free gums could release 38.3% and 75.6% of ellagic acid, 82.5% and 94.8% of punicalagin depending on the chewing time, respectively. Incorporation of MEPPE did not cause significant changes in quality parameters of chewing gum such as colour and texture. Therefore, the results indicated that chewing gum could be used as a carrier for bioactive compounds and depending on the bulk sweetener used was an effective factor in the release kinetics.
Rapid tempering of sucrose-free milk chocolates by ?V seeding: textural, rheological and melting properties
(Springer, 2017) Konar, Nevzat; Oba, Sirin; Toker, Omer Said; Palabiyik, Ibrahim; Goktas, Hamza; Artik, Nevzat; Sagdic, Osman
In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper machine (47-27-32 degrees C). For this aim, conched milk chocolates were melted and crystallized with beta(V) seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 g/100 g chocolate). The influence of beta(V) seed concentrations on the textural, rheological and melting properties of the end products was investigated, and the results were compared with those of conventional sucrose-free milk chocolates. Hardness value of isomalt including samples decreased at beta(V) seeds concentrations of 0.7, 0.8, 0.9 g/100 g chocolate. For the maltitol containing samples it increased significantly at 0.9 g/100 g chocolate compared to traditional chocolate. However, generally, hardness value of the samples varies in a narrow range by seeding technique. Milk chocolate samples containing maltitol were found to have higher hardness values than isomalt containing chocolate samples (p < 0.05). Melting characteristics of the samples were not affected by beta(V) seed concentrations. According to casson model, seeding at 1 g/100 g chocolate for maltitol samples and 0.9 g/100 g chocolate for isomalt samples significantly increased yield stress compared to control samples. However, by seeding technique yield stress only varied between 2.48 and 5.91 Pa. Therefore, the findings of this study showed that it is possible to produce sucrose-free chocolates by tempering with beta(V) seeds with desired quality similar to sucrose-free milk chocolate produced by using conventional tempering.
Rheological and melting properties of sucrose-free dark chocolate
(Taylor & Francis Inc, 2017) Oba, Sirin; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat; Goktas, Hamza; Cukur, Yusuf; Artik, Nevzat
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size distribution (PSD), textural, rheological and melting properties of the final products were examined and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallised with (V) seeds which were added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0%, m/m). According to the results PSD, hardness, rheological and melting properties were not influenced by seeding technique compared to conventional tempering method. On the other hand, inverse relation was observed between largest particle size and specific surface area of the samples. Hardness values of isomalt and maltitol including samples were found to change between 15.33-18.79N. Casson model best described the flow behaviour of the sugar-free chocolates. As a result, seeding technique can be used as an alternative method in sugar-free dark chocolate production in terms of quality and physical properties.
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
(Taylor & Francis Inc, 2017) Toker, Omer Said; Polat, Derya Genc; Gulfidan, Osman Gokhan; Konar, Nevzat; Palabiyik, Ibrahim; Akcicek, Alican; Poyrazoglu, Ender Sinan
In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and usage of inulin with Degree of Polymerisation (DP)<10 and DP > 23 at a concentration of 9.0 g/100 g were investigated. At the end of 90 days, at least 6.5 log cfu/25 g probiotic bacteria was determined in the samples containing L. acidophilus, whereas this value was determined as 5.9 log cfu/25 g for L. paracasei. Therefore, it was concluded that L. acidophilus was more stable in terms of viability level in the milk chocolates prepared by sugar, maltitol, and inulin DP was effective on viability levels of probiotics (p < 0.05). Moreover, inulin DP was also found effective on water activity, melting, rheological and textural properties and colour of milk chocolate (p < 0.05). Quality parameters were affected by inulin DP, except rheological properties.
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
(Elsevier, 2020) Gok, Silan; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], texture and sensory properties of gummy candies formulated by maltitol syrup instead of glucose syrup. Experimental points of the study were determined by simplex lattice mixture design. Linear and quadratic models were determined for the effects on hedonic sensory properties and water activity, SSC, L *, chroma, various TPA (hardness, cohesiveness, springiness and resilience) parameters according to independent variables (p < 0.05). R-2 values of these models were determined between 0.579 and 0.999. With the increase of mannitol, negative changes were encountered in quality parameters other than brightness (L*). As a result of this study, it was determined that the solubility, crystallization behavior, hygroscopicity properties and sweetness level of alternative components should be taken into consideration in the selection of bulking sweeteners and agents in confectionery products. Also, it was determined that soluble wheat fiber can be a good alternative to reduce sucrose in gummy confectionery with fulfilling consumer demands and expectations.
Using spray-dried microalgae as a natural coloring agent in chewing gum: effects on color, sensory, and textural properties
(Springer, 2018) Palabiyik, Ibrahim; Durmaz, Yasar; Oner, Baris; Toker, Omer Said; Coksari, Gulay; Konar, Nevzat; Tamturk, Faruk
Chlorophyll-a and total carotenoid quantities of Isochrysis galbana and Nannochloropsis oculata biomass dried at different inlet temperatures (150-200 degrees C) using the spray dryer technique were investigated. The amounts of chlorophyll-a in I. galbana and N. oculata biomass were determined in the range of 7.775-11.377 mg g(-1) and 1.1411.836 mg g(-1), respectively. Total carotenoids were found as 1.984-3.373 mg g(-1) (dry biomass) for I. galbana and 0.3780.077 mg g(-1) (dry biomass) for N. oculata. Then, these biomasses were used at levels of 0.5% and 1% as natural green colorants in chewing gum, and color, texture, and sensory properties of chewing gums were investigated. The samples were identified as khaki or light khaki. L* value of the samples containing I. galbana species ranged from 42 to 53, a* value ranged from - 1.3 to - 2.88. b* value ranged from 11.5 to 15, and C* value ranged from 9.4 to 15.2, while L* values ranged from 55 to 65, a* value varied from - 0.03 to - 1.7. b* value varied from 15 to 18.2, and the C* value varied from 15 to 18.2 for N. oculata biomass. The highest cohesiveness value was found as 0.26 in the samples containing 1% I. galbana species dried at 180 degrees C. There were no alga tastes except for chewing gum containing 1% N. oculata dried at 150 degrees C.
Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties
(Elsevier B.V., 2020) Durmaz, Yaşar; Kilicli, Mahmut; Toker, Omer Said; Konar, Nevzat; Palabiyik, Ibrahim; Tamtürk, Faruk
Microalgae can potentially be used as a food ingredient due to its biochemical composition that can enrich the bioactive compound content of the food products. In the present study, spray-dried Nannochloropsis oculata, Porphyridium cruentum and Diacronema vlkianum microalgae species were added to ice cream formulation at different concentrations (0.10, 0.20 and 0.30 g 100 g? 1). The effect of microalgae usage on the color, melting, sensory, flow behaviour and functional properties of ice creams was investigated. Ostwal de Waele model described the flow behaviour of the ice cream mixes well and the consistency index increased with P. cruentum biomass concentration, whereas this value decreased by using N. oculata and D. vlkianum biomasses. Generally, the color of ice creams was remarkably affected by both microalgae type and concentration, and N. oculata and D. vlkianum species had a more pronounced effect. Regarding sensory characteristics, ice cream samples produced with P. cruentum were preferred more than the other samples. The phenolic contents of the ice cream samples increased with microalgae usage. It can be concluded that microalgae can be used in ice cream to improve color and functional properties; however, usage level should be optimized carefully to overcome disadvantages of the microalgae in terms of sensory characteristics. © 2020 Elsevier B.V.

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