Person: SUNA, SENEM
Loading...
Email Address
Birth Date
Research Projects
Organizational Units
Job Title
Last Name
SUNA
First Name
SENEM
Name
4 results
Search Results
Now showing 1 - 4 of 4
Publication Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather(Plapiqui(uns-conicet), 2021-01-01) Karabacak, Azime Özkan; Suna, Senem; Dorak, Saliha; Copur, Ömer Utku; ÖZKAN KARABACAK, AZİME; SUNA, SENEM; Dorak, Saliha; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü; 0000-0003-4175-4477; 0000-0002-6947-2167; AAH-2319-2019; AAQ-8178-2020; CMO-0611-2022The objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70 degrees C), vacuum (VD: 50, 60, 70 degrees C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (D-eff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties.Publication Investigations of some quality parameters and mathematical modeling of dried functional chips(Springer, 2019-11-23) Halil, Tuğce; Tamer, Canan Ece; TAMER, CANAN ECE; Suna, Senem; SUNA, SENEM; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0003-4175-4477; AAH-2319-2019; AAQ-8178-2020; AAG-8503-2021In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75-85 degrees C), vacuum drying (75-85 degrees C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 x 10(-9)- 4.38 x 10(-8). When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 degrees C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples.Publication Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts(TUBİTAK, 2021-01-01) Tamer, Canan Ece; TAMER, CANAN ECE; Temel, Sehime Gulsun; TEMEL, ŞEHİME GÜLSÜN; Suna, Senem; SUNA, SENEM; Karabacak, Azime Ozkan; ÖZKAN KARABACAK, AZİME; Ozcan, Tulay; ÖZCAN, TÜLAY; Ersan, Lutfiye Yilmaz; YILMAZ ERSAN, LÜTFİYE; Kaya, Berra Turkol; Copur, Omer Utku; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Tıp Fakültesi.; Bursa Uludağ Üniversitesi/Tıp Fakültesi/Genetik Anabilim Dalı.; 0000-0002-9802-0880; 0000-0002-6947-2167; 0000-0003-4175-4477; 0000-0002-0223-3807; AAQ-8178-2020; AAG-8503-2021; AAG-8194-2021; AAH-2319-2019; AAC-1982-2022In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.Publication Effects of different pretreatments on the physicochemical characteristics and quality criteria of chestnut (Castanea sativa Mill.) pickle: A new value-added product(Wiley, 2021-05-06) Suna, Senem; Avşar, Betül; Koçer, Serhat; Çopur, Ömer Utku; SUNA, SENEM; Avşar, Betül; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0002-1951-7937; AAQ-8178-2020; CEO-9969-2022 ; AAG-8336-2021Effects of roasting (80 degrees C, 3 and 5 min) and boiling (chestnut to water 1:2 (w/w), 7 and 9 min) pre-treatments and brine ratios (5% and 7%) on physicochemical and bioactive properties of firstly developed chestnut pickles were investigated. Dry matter and total acidity increased by pickling while pH and salt were decreased. Total, reducing sugars and starch of pickles ranged between 2.13-3.53, 0.28-0.45, and 18.61-23.67 g/100 g respectively. L*, b*, C*, and h degrees decreased in comparison to chesnut as a* displayed an increment. The highest phenolics were determined from the pickle produced in 7% brine without any treatments (126.11 mg GAE/100 g dm) while the pickle produced in 7% brine by 5 min roasting had the highest antioxidant capacity (CUPRAC: 14.83, FRAP: 21.38 mu mol TE/g dm). Usage of chestnut as a raw material allowed designing of a sensorially accepted pickle additionally, roasting and salt ratio were concluded as the key factors.Practical applications High-quality chestnuts can be used in various forms such as frozen, sterilized, or dried in gastronomy. On an industrial scale, chestnut is processed into canned products, candies, creams, flour or it can be used as ingredients for biotechnological purposes due to its high starch content. Processing low or good quality chestnuts into alternative end products is an economically profitable way as well as reducing the waste levels from industrial processing while increasing the added value of chestnut products. Thus, by pickle production, chestnut was processed into a nonseasonal shelf life prolonged product for markets for the first time.