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    Öğe
    Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences
    (Consejo Superior Investigaciones Cientificas-Csic, 2014) Emir, D. D.; Guneser, O.; Yilmaz, E.
    The sensory descriptions, aromatic profiles and consumer preferences of poppy seed oils produced from three poppy varieties (ofis3, ofis4, and ofis8) by cold pressing were studied. Roasting and enzyme treatments were applied to the seeds prior to cold pressing. In addition, 75 different volatiles were quantified by GC-MS analysis. A flavor profile analysis was made with 9 panelists and 12 terms were identified for the description of the oil. The results shown that, only earthy term scores were different among the seed varieties, while treatments have caused differences in roasted, hazelnut, hay and sweet aromatic terms. Roasting and enzyme treatments decreased hay and increased sweet aromatic values. The enzyme treatment of the poppy seeds enhanced fermented and waxy scores in the cold press oils. 1-hexanol, 2-heptanone, 2-pentanone, 2-pentyl furan, 3-ethyl2-methyl 1,3-hexadiene, 2-(dimethylamino)-3-phenylbenzo[b]thiophene, 3-octen-2-one, 4-hydroxyphenylacetic acid, alpha-pinene, limonene, dimethyl sulfone, mercaptoacetic acid, hexanal and nonanal were quantified as the major volatiles in all treatment groups. Consumer test results indicated that roasted samples are more liked, and the yellow (ofis4) roasted sample was identified as the most preferred (53.55%) oil by consumers. This study provides the first sensory descriptive definitions and consumer preferences for poppy seed oils.
  • [ X ]
    Öğe
    Properties and stability of deep-fat fried chickpea products
    (Consejo Superior Investigaciones Cientificas-Csic, 2015) Bozdemir, S.; Guneser, O.; Yilmaz, E.
    The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most remarkable results found were: moisture content (3.48-9.19%), water activity (0.1833-0.5936), hardness (3243-4056 g), L (42.01-65.79), a* (10.56-19.24), b* (30.80-42.20), free fatty acidity (0.2195-0.3467%), peroxide value (3.167-5.25 meq O-2.kg(-1)), total phenolic (22.34-37.34 mgGA.100g(-1) chickpea), antioxidant capacity (6.53-31.61 mmol Trolox.100g(-1) chickpea), absorbed fat (13.46-13.92%), and caloric value (453.17-488.49 kcal.100g(-1) chickpea). Hexanal, 2,5-dimethylpyrazine, nonanal, benzaldehyde, p-cymene, and carvacrol were the major volatile compounds determined. The color, hardness, moisture content, water activity, free fatty acids, and peroxide value of the products were monitored for three months at room temperature. Consumer acceptance tests were conducted to reveal the changes which occurred during the storage period. All the products developed and evaluated in this study show potential in the market and industry, with the plain type being the preferred product.