Browsing by Author "Oztop, Mecit Halil"

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    Effect of Microwave-Vacuum Drying on the Physicochemical Properties of a Functional Tomato Snack Bar
    (JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024) Gul, Muhammed Rasim; Ince, Alev Emine; Ozel, Baris; Uslu, Aymelek Kubra; Cetin, Melis; Mentes, Duygu; Sumnu, Servet Gulum; Oztop, Mecit Halil
    BACKGROUND: Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent. RESULTS:The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (a(w)) values were similar to 0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP. CONCLUSION: Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. (c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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    Physicochemical And Sensorial Properties Of Tomato Leathers At Different Drying Conditions
    (Başkent Üniversitesi Kazan Meslek Yüksekokulu, 2024-04-12) Basdemir, Eren; Ince, Alev Emine; Kizgin, Sakine; Ozel, Baris; Ozarda, Ozlem; Sumnu, Servet Gulum; Oztop, Mecit Halil
    Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70 degrees C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70 degrees C due to the Maillard reaction. Lycopene content was also the highest at 70 degrees C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70 degrees C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70 degrees C, whereas overall acceptability of samples was higher at 50 degrees C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties.Practical ApplicationTomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.