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TİREKİ, Suzan

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Suzan

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    Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature featured
    (AIP Publishing, 2023-05) Tireki, Suzan; Sumnu, G.; Sahin, S.; Gastronomy and Culinary Arts; TİREKİ, Suzan
    Texture is linked to food structure at micro- and macro-levels. The most effective way to manipulate gel texture is to change the number of crosslinks per unit volume. Polymer concentration and type can be changed or the amount of evaporated water can be adjusted to achieve this. Gummy candy is a good food model to investigate texture due to the presence of versatile polymer gelling agents. The estimation of average cross-link distance is a good approach to monitor candy texture. Physicochemical properties are useful indicators showing storage stability. In this study, gummy candies were prepared with different glucose sirup:sucrose ratios (1.1 and 1.5), starch (0% and 1.5%), and gelatin (3% and 6%) concentrations. Texture (hardness), moisture content, water activity (aw), total soluble solids (TSS), and pH were measured. Candies were stored at 10, 20, and 30 °C for 12 weeks and at ambient temperatures of 15-22 °C for 52 weeks. Gelatin concentration, moisture content, storage time, and temperature affected hardness. At 1.5 glucose sirup:sucrose ratio, average cross-link distance decreased after 10 °C storage for 3% gelatin level and it increased after 20 and 30 °C storage for 6% gelatin and 0% starch level; however, it did not change for 15-22 °C storage. Moisture content, aw, TSS, and pH were affected by glucose sirup:sucrose ratio. A Weibullian model was used to express quality changes, and physicochemical indicators did not have an integer kinetic order. Tracking of physicochemical properties and texture with average cross-link distance calculation and modeling is useful for storage stability studies showing the quality of food gel products.
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    Influence of water properties on the physicochemical and sensorial parameters of water kefir
    (Taylor & Francis, 2024-01) Tireki, Suzan; Gastronomy and Culinary Arts; TİREKİ, Suzan
    Besides its natural carbonation, low sugar taste, and being vegan, water kefir is consumed due to its health benefits. Water is the major component of a beverage therefore its properties should be considered. Sensorial characteristics of water are affected by its mineral composition. Hence, in this study four different types of water were used to produce water kefir, and effects on total soluble solids (TSS) (%), pH and color during 72-hour fermentation were investigated. TSS (%) increased and pH decreased after fermentation. Carbon dioxide produced varied between 0.097 g to 0.167 g. Water kefir prepared with water having 163.00 mg/L calcium, 91.50 mg/L magnesium, 1.61 mg/L potassium, 107.70 mg/L sodium, total dissolved solids of 1181.33 ± 1.155 ppm, and pH of 5.68 ± 0.125 had the highest scores of smell, mouthfeel, taste, carbonation and preference parameters. L*, a*, and b* of the sample with the highest sensory score were 15.35 ± 0.142, −0.68 ± 0.098, and −4.84 ± 0.121, respectively.