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    Öğe
    Bazı baklagil kepeklerinin fonksiyonel ve bioaktif özellikleri üzerine ultrases destekli fraksiyonlama işleminin etkisi ve erişte üretiminde kullanım olanaklarının araştırılması
    (Çanakkale Onsekiz Mart Üniversitesi, 2016) Kaya, Esra; Tuncel, Necati Barış
    Bu tez çalışmasında nişasta ve proteinin ayrılması esnasında uygulanan ultrases işleminin geriye kalan baklagil (bezelye (Pisum sativum), bakla (Vicia faba), yeşil ve kırmızı mercimek (Lens culinaris)) kepeklerinin fonksiyonel ve biyoaktif özellikleri üzerine etkisi ve baklagil kepeklerinin ülkemizde sevilerek tüketilen erişteye katılarak değerlendirilmesi araştırılmıştır. En yüksek ve en düşük toplam diyet lif içeriği sırasıyla bezelye ve bakla kepeklerinde tespit edilmiştir. Elde edilen kepeklerin fitik asit miktarı 1,37 ile 1,66 mg/g arasında değişmekte olup baklagil çeşidi ve ultrases koşullarının fitik asit miktarı üzerine etkisi istatistiksel olarak önemli bulunmamıştır (P>0,05). Bununla birlikte, baklagil kepeklerinin toplam fenolik madde, fenolik asit ve antioksidan aktivite değerlerinin oldukça düşük olduğu tespit edilmiştir. Ancak, mercimek kepekleri fenolik bileşenlerce diğer kepeklerden kısmen daha zengin bulunmuştur. Mercimek kepekleri için ultrases işlemi uygulanmış örneklerin toplam fenolik madde ve Troloks eşdeğeri antioksidan kapasite değerleri kontrol örneğine kıyasla daha düşük bulunmuş olup fenolik asit kompozisyonu değerlerinde ultrases koşullarına bağlı bir değişim gözlenmemiştir. Hamur işleme ve duyusal özellikler bakımından baklagil kepeklerinin erişteye en fazla %10,0 oranında katkılanabileceği tespit edilmiştir. Baklagil kepeği katkısının eriştelerin suda çözünmeyen ve toplam diyet lif miktarını önemli düzeyde arttırdığı, tekstürel ve renk karakteristiklerini değiştirdiği gözlenmiştir. Bununla birlikte, kepek katkısı genel olarak pişme süresinin uzamasına, hacim artışı, su absorpsiyonu ve pişme kaybının artmasına neden olmuştur. Tüketici testi genel kabul edilebilirlik sonuçlarına göre, bezelye kepeği katkısının %10,0 dozuna kadar uygulanabileceği tespit edilmiştir. Mineral madde miktarı açısından ise, kalsiyum en düşük kontrol örneğinde tespit edilmiş ve baklagil kepeği katkılı tüm erişte çeşitlerinde katkı dozu ile orantılı bir artış gözlenmiştir.
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    Öğe
    Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties
    (Wiley, 2017) Tuncel, Nese Yilmaz; Kaya, Esra; Karaman, Melis
    Infrared-stabilized rice bran was substituted into Turkish noodles (eriste) at the levels of 10, 20, and 30%, and the effects of the incorporation on proximate composition, color, cooking properties, thiamin and riboflavin contents, mineral composition, and sensory and textural properties were investigated. Crude fat, protein, dietary fiber, B vitamins, Mg, K, P, Mn, Ca, and Se contents of the noodles increased significantly with increasing substitution level (P < 0.05). Optimum cooking time increased with increasing levels of incorporation. Swelling volume and water absorption of the noodles substituted with 20 and 30% rice bran increased significantly (P < 0.05). However, cooking loss was not significantly affected by the substitution. The effect of rice bran inclusion was insignificant on hardness (P > 0.05), whereas adhesiveness, cohesiveness, and springiness of rice bran substituted noodles were significantly lower when compared with the control (P < 0.05). Structure/texture, taste/flavor, and overall acceptability scores of the control noodles and the noodles substituted with rice bran at the level of 10% were not significantly different (P > 0.05). However, substitution levels higher than 10% negatively affected the sensory scores.
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    Öğe
    The effect of ultrasound on some properties of pulse hulls
    (Springer India, 2017) Kaya, Esra; Tuncel, Necati Baris; Tuncel, Nese Yilmaz
    The aim of this study was to understand the effects of different ultrasound conditions on dietary fiber, phytic acid, total phenolics content, water and oil binding capacity, antioxidant capacity and phenolic acid composition of hull from green and red lentils (Lens culinaris), faba bean (Vicia faba), and pea (Pisum sativum). The highest and the lowest total dietary fiber content was observed in red lentil and faba bean hulls, respectively. Insoluble dietary fiber contents of the untreated pulse hulls were above 66% regardless of the pulse type. Phytic acid content of the pulse hulls ranged between 1.37 and 1.66 mg/g and was not affected from either the pulse type or ultrasound treatment. High and significant correlations were found between total phenolics content and Trolox equivalent antioxidant capacity both of which showed higher values for lentil hulls. Bound (hydrolyzable) extracts contained higher amounts of phenolic acids compared to free form extracts. Protocathechuic, p-coumaric and ferulic acids either in free or bound (hydrolyzable) form were present in hull from all the pulses. Ultrasound treated samples showed significantly lower total phenolic content and TEAC values compared to control for lentil hulls, while no consistent trend was observed for phenolic acids with regard to the ultrasound conditions.
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    Öğe
    The photodetection properties of a ruthenium electro-optic device for organic material-based device industry
    (Elsevier, 2023) Imer, Arife Gencer; Dere, Aysegul; Kaya, Esra; Al-Sehemi, Abdullah G.; Dayan, Osman; Al-Ghamdi, Ahmed A.; Yakuphanoglu, F.
    The electrical properties and effect of illumination on the photodetection properties were investigated for the fabricated device with Ru(II)-pydim complex interface layer. The Ru(II)-pydim interface was deposited by spin coating technique on a p-silicon substrate. The electrical and optoelectrical parameters of photodiode were analyzed via the current-voltage (I-V), capacitance/conductance-voltage (C/G-V) measurements under dark and different illumination power. The fabricated device has good electrical parameters such as the rectification ratio of 2.726 x 104, the ideality factor of 1.328, and barrier height of 0.805 eV under the dark condition. The current values of the device with Ru(II)-pydim interface at reverse bias were strongly dependent on the illumination intensities, confirming its photoconduction behavior. The I-V measurements under different solar illuminations present that the electro-optic device with Ru(II)-pydim complex as an interface has good photodiode parameters with the responsivity of 131 mA/W, and the detectivity of 1.63 x 1011 Jones at 100 mW/cm2. The photo transient measurements demonstrate that the Ru(II)-pydim complex based photodiode presents the desired photo-switching property. Therefore, the prepared Ru(II)-pydim based device can be used for electro-optic and photonic applications, particularly in the rapidly developing organic material-based device industry.
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    Öğe
    Utilization of lentil, pea, and faba bean hulls in Turkish noodle production
    (Springer India, 2018) Kaya, Esra; Tuncel, Nese Yilmaz; Tuncel, Necati Baris
    Turkish noodles (eriAYte) were substituted with green lentil (Lens culinaris), red lentil (L. culinaris), faba bean (Vicia faba), and pea (Pisum sativum) hulls at the level of 2.5, 5, and 10% and the effects of the substitution on proximate composition, mineral composition, colour, cooking properties, thiamine and riboflavin contents, texture and sensory properties of the noodles were investigated. Crude ash, dietary fibre, Ca and Mg contents of the noodles significantly increased with pulse hull substitution regardless of the hull type compared to control. Lightness or brightness (L*) values of the noodles showed a general decreasing trend with increasing pulse hull substitution excluding pea hull. L* value of the pea hull substituted noodles was higher than that of the control. Water absorption and swelling volume of the noodles remarkably increased with pea hull substitution. Thiamine and riboflavin contents of the control noodles and the noodles substituted with the noted hull types up to 10% were very close to each other. Noodles substituted with faba bean hull at the level of 10% showed the highest hardness, gumminess, and chewiness values. Pea hull substitution up to 10% did not significantly affected the sensory (appearance, texture and overall acceptability) scores of the panellists.