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    Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
    (Taylor & Francis Inc, 2024) Siddiqui, Shahida Anusha; Ucak, Iilknur; Jain, Surangna; Elsheikh, Wadah; Ali Redha, Ali; Kurt, Abdullah; Toker, Omer Said
    Foods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are increasingly being used as potential ingredients in the food industries. Numerous processes like drying for food processing and preservation cause variations in functional and nutritional attributes of proteins and carbohydrates in different degrees in the food products that can ultimately affect their possible applications. This article explores different drying technologies being used in the food industries, including freeze-drying, microwave-assisted drying, infrared drying, vacuum drying, spray drying, and oven drying. Based on the evaluation of multiple studies, it can be inferred that these drying methods have the potential to contribute to low drying performance, high operational costs, and strong environmental impact. Moreover, they can affect the nutritional value of macronutrients such as proteins, starches, gums, and dietary fibers present in foods, the integrity of the food structures, and their functional properties. Understanding the correlation between the drying technique used and the functional and nutritional attributes of macromolecules will help to provide better insight into the importance of the different drying methods. Optimization of the operational parameters of the different drying methods could be vital and needs to be evaluated to avoid the degradation of the proteins and carbohydrates and the loss of their properties.
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    Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties
    (Wiley, 2024) Gurbuz, Basak; Cayir, Merve; Akdeniz, Esra; Akyil Ozturk, Saniye; Karaman, Safa; Karimidastjerd, Atefeh; Toker, Omer Said
    Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan-based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan-based cream cheese were characterized and compared to those of a commercial one. Three optimized products were produced, according to the textural properties. The addition of citrus fiber did not affect the pH and water activity values of the cheese samples significantly. Although citrus fiber had an effect on the color values of the samples, a significant difference in the sensory scores was not recorded by the panelists. The sample having 1.21% citrus fiber (A) showed a hardness value similar to that of control sample and it received high sensory appreciation. The sample added with 1.41% citrus fiber (B) was scored high by the panelists, with no significant difference compared to commercial cream cheese, even though it showed high hardness. According to the results of the current research, vegan-based cream cheese can be produced as a promising food as a new alternative to milk and dairy products. The present study is carried out to optimize a vegan-based cream cheese product using pea protein and citrus fiber using mixture design approach. In the first stage, physicochemical and textural characteristics of the produced cheese samples were determined and the best receipt was created based on the textural analysis and in the second stage, three different cheese samples having different citrus fiber and fat levels were prepared and compared to those of a commercial vegan cream cheese sample.image
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    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.