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Mühendislik ve Mimarlık Fakültesi / Faculty of Engineering and Architecture
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Gıda Mühendisliği Bölümü
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Gıda Mühendisliği Bölümü koleksiyonudur.
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Browsing Gıda Mühendisliği Bölümü koleksiyonudur. by Author

Browsing Gıda Mühendisliği Bölümü koleksiyonudur. by Author "0000-0002-9804-9982"

Now showing items 1-9 of 9

Effect of potato flour substıtute to wheat flour on the physical quality properties of cupcake

Gerçekaslan, Kamil Emre; Boz, Hüseyin (Gıda teknolojisi derneği, 2020)

In this study, it was investigated that the effect of the replacing of wheat flour with potato flour at various proportions (0, 2.5, 5, 10, 20%) on the quality properties of the cupcake samples. The volume, specific volume, ...
Effect of pregelatinization and retrogradation on some physicochemical changes of wheat-potato starches

Aktaş, Nesimi; Gerçekaslan, Kamil Emre (2019)

The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) ...
Glass transition and sorption properties of köftür: a dehydrated fruit-based product

Aktaş, Nesimi; Gerçekaslan, Kamil Emre (SCIELO, 2020-12)

This study was conducted to determine the glass transition temperature (Tg) using Differential Scanning Calorimetry (DSC) and sorption characteristics of köftür, a dehydrated fruit-based product. Tg of was found to be ...
Hydration level significantly impacts the freezable - and unfreezable -water contents of native and modified starches

Gerçekaslan, Kamil Emre (SCIELO, 2021-04-30)

The freezable- and unfreezable-water contents of corn and waxy corn starches (native, pregelatinized and retrograded) were analyzed at various hydration levels (25, 35, 45, 55, 65, 75, 85%) using Differential Scanning ...
Kabak çekirdeği yağı kullanımının keklerde bazı kalite kriterleri üzerine etkisi

Gerçekaslan, Kamil Emre; Seçen, Selçuk Mustafa (2016-11)

Bu çalışmada fonksiyonel özellikleri bir çok araştırmada tespit edilen kabak çekirdeği yağının kek üretiminde kullanım imkanları araştırılmış ve bu şekilde kabak çekirdeği yağının fonksiyonelliğinin keke aktarılarak kekin ...
Keçiboynuzu unu ilavesinin kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkisi

Gerçekaslan, Kamil Emre; Boz, Hüseyin (2018)

Bu çalışmanın amacı keçiboynuzu ununun kakaolu kekin fiziksel, duyusal ve tekstürel özelliklerine etkilerini değerlendirmektir. Kek formülasyonundaki kakao yerine %0-20-40-60 ve 80 oranlarında keçiboynuzu unu kullanılmış ...
Pumpkin seed oil as a partial animal fat replacer in bologna-type sausages

Uzlaşır, Türkan; Aktaş, Nesimi; Gerçekaslan, Kamil Emre (2020)

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and ...
Textural properties of Köftür, a fruit based dessert

Gerçekaslan, Kamil Emre; Aktaş, Nesimi (SCIELO, 2020-12)

Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural ...
The determination of some physical and chemical properties of bread wheat cultivars harvested in nevşehir and their flours

Gerçekaslan, Kamil Emre (2018-04)

In this study, some quality characteristics of bread wheats cultivated in Nevşehir and flour obtained from these wheats were investigated. For this purpose, a total of 15 wheat samples were collected from 9 different bread ...