Person: TÜRKMEN EROL, NİHAL
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TÜRKMEN EROL
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NİHAL
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Publication Mathematical modelling of thin layer dried potato and effects of different variables on drying behaviour and quality characteristics(Springer, 2021-06-11) Türkmen Erol, Nihal; TÜRKMEN EROL, NİHAL; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; CNQ-8236-2022The drying kinetics and quality characteristics of three potato (Solanum tuberosum) cultivars (Agria, Granola and Marabel) cut into circles and squares were studied at 60 degrees C and 70 degrees C using a convective drier. Drying times were varied between 105 and 220 min depending on variety, shape and temperature and falling rate period was observed during hot air drying. Four mathematical models were fitted to the experimental data. A logarithmic model was found to be the best for all the samples. The results showed that the drying kinetics of potato were significantly affected by variety, shape and temperature. Drying rate was found to be the highest in variety Marabel and it increased with the increase in temperature and was also higher in square-shaped potatoes than circle-shaped ones. Variety significantly affected the total polyphenol content (TPC) of dried potatoes, whereas variety, shape and their interactions had significant effects on their antioxidant capacities (AC). After drying, the highest TPC and AC were recorded for variety Agria. Concerning colour properties, while the drying temperature and shape had a significant effect on L value, variety and shape significantly affected other colour values of potato samples. These results demonstrated that when choosing the most suitable variety for convective drying of potato, it is necessary to consider the quality characteristics as well as the drying kinetics.Publication Assessment of the bioaccessibility of elaeagnus angustifolia L. flour and its use in cracker formulation(Springer, 2023-01-09) İncedayı, Bige; Erol, Nihal Türkmen; İNCEDAYI, BİGE; TÜRKMEN EROL, NİHAL; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0001-6128-7453; AAG-8277-2021; CNQ-8236-2022In this study, in vitro digestion of polyphenols of oleaster (Elaeagnus angustifolia L.) flour (OF) and the potential use of OF in cracker production were studied. The results showed that 21.90 mg gallic acid equivalent (GAE)/g dry matter (DM) of total polyphenol (TP), 28.15 mg rutin equivalent (RE)/g DM of total flavonoid (TF) and 7709.13 mmol ascorbic acid equivalent (AAE)/100 g DM of antioxidant capacity (AC) were found in OF. The bioaccessibility and content of the OF polyphenols and their AC during in vitro digestion varied depending on the digestion stage. The stability of the OF polyphenols was higher in gastric stage (41.92%) than intestinal one (34.01%). OF was used to replace flour in the cracker formulation at the levels of 5, 10 and 15% (w/w) and increased the TP contents and AC of the crackers compared to the sample without OF (control). The addition of OF to the cracker dough increased the bioaccessibility of the cracker polyphenols. After digestion, bioaccessibilities of enriched crackers (107.90-126.81%) were found higher than that of control sample (93.73%). However, as the level of OF in cracker increased, bioaccessibility of polyphenols decreased. The results generally indicated that oleaster has a good potential for the enrichment of foods.Publication A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper(Sage Publications Ltd, 2023-01-12) Sarı, Ferda; Çopur, Ömer Utku; Erol, Nihal Türkmen; TÜRKMEN EROL, NİHAL; İNCEDAYI, BİGE; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0001-6128-7453In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 degrees C was investigated. Four mathematical models were fitted to experimental data and Logarithmic model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 mu g/g DM. The bioaccessibility of TP after in-vitro digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.Publication Polyphenols of artichoke fractions and their in-vitro digestion(Kahramanmaras Sutcu Imam Univ Rektorlugu, 2023-01-01) Erol, Nihal Türkmen; TÜRKMEN EROL, NİHAL; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.This study was aimed to determine total polyphenols (TP), total flavonoids (TF), chlorogenic acid (CA), antioxidant capacity (AC) and in -vitro bioaccessibility of polyphenols (as gastric and intestinal stages) of the extracts from artichoke fractions (head, bract and stalk) using different solvents (80% ethanol, 80% methanol and water). The results showed that artichoke fraction and solvent used significantly affected all parameters measured (P<0.05). TP and TF contents of the samples varied in the range of 1.74-5.52 mg gallic acid equivalents per gram of dry matter (mg GAE g-1 DM) and 1.30-7.34 mg rutin equivalents per gram of dry matter (mg RE g-1 DM), respectively. AC of the samples varied from 433.73 to 1243.21 mmol of ascorbic acid equivalents per 100g of dry matter (mmol AAE 100g-1 DM).TP and AC of the extracts varied depending on artichoke fraction and solvent used after in-vitro digestion. They were found to be lower than their initial (before digestion) values. Bioaccessibility of the polyphenols was in the range of 17.36-64.37%. CA detected in all extracts except water extracts of artichoke head (AH) and artichoke stalk (AS). These results suggest that artichoke bract (AB) and AS which are artichoke byproducts might represent a potential source of natural antioxidants as well as AH.