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Öğe 3D-printability of culinary foams prepared with aquafaba powder(Elsevier, 2025) İşleyici, İlkcan; Yavuz, NihatThis study investigated the potential of foaming non-natively extrudable foods, specifically apple puree and caramel sauces, for 3D food printing (3DFP) applications. Aquafaba, recovered from chickpea cooking, was used as a foaming agent due to its high foaming properties and plant-based nature. Caramel samples exhibited Newtonian behavior, while apple samples followed the Power Law model, transitioning to Bingham-Plastic fluid behavior at higher aquafaba concentrations. Foaming properties increased with aquafaba concentration, with enhanced foam stability and reduced liquid leakage. Monomodal bubble size distributions were observed, with smaller bubbles in caramel foam due to higher viscosity. Sensory analysis revealed changes in appearance, consistency, and mouthfeel with increasing aquafaba concentration. Infill ratio and foam aging significantly influenced the length and height of printed pyramid shapes, with apple foam displaying greater size discrepancies. Foam aging and printing effects increased Sauter mean diameter and overrun values. Despite distortions in high infill ratio prints, smoother surfaces were achieved with longer foam aging. Finally, octopus shapes exhibited closer adherence to the 3D model dimensions, with decreasing height trends over time. This study highlights the potential of aquafaba-based foams for 3DFP applications, offering new opportunities for innovative and customizable food designs in gastronomy. These applications are especially valuable for enhanced sensory experiences while maintaining a focus on sustainability and plant-based ingredients.Öğe Effects of high-pressure homogenization on the rheological properties of spray-dried aquafaba powder(John Wiley and Sons Inc, 2023) Begliyev, Hudayar; Yavuz, Nihat; Ok, SelçukAquafaba, the water obtained from chickpea cooking, has gained interest as a novel food foaming, emulsifying, or gelling agent. Applying proper unit operations to manufacture aquafaba powder with a longer shelf-life and improved functional properties than liquid aquafaba may further extend its usage in the food industry. In this study, spray drying of aquafaba was optimized, and high-pressure homogenization was used to improve the rheological properties of the reconstituted powder. The spray drying experiments at different inlet air temperatures (130, 150, and 170°C), feed rates (4, 6, and 8 mL/min), and aspiration rates (80, 90, and 100 m3/h) were conducted. Spray drying at 170°C inlet air temperature, 4 mL/min feed rate, and 92 m3/h aspiration rate was selected as the optimal process resulting in the highest product yield (46.34 ± 1.23%), protein (19.96 ±.29% d.b.), and saponin (96.47 ± 6.11 mg/g d.b.) contents, and minimum moisture level (3.21 ±.14% d.b.). High-pressure homogenization treatments at different pressure levels (80, 100, and 120 MPa) and the number of passes (2 and 4) were then applied to the solutions prepared from aquafaba powders at the least gelling concentration (20% w/v). The number of passes did not have any significant (p > 0.05) effect on the rheological properties, while homogenization at 120 MPa resulted in the highest viscosity (938.5 × 10−3 Pa s). The aquafaba gels obtained from homogenized solutions had storage modulus values of 7–9 times the loss modulus. The low-frequency dependence of the viscoelastic properties was also determined. High-pressure homogenization at increased pressure values and a low number of passes may be considered an optional tool for developing strong gels from aquafaba. Practical applications: Plant-based ingredients have been gaining increased interest in recent years, both from everyday consumers and the food industry. Alternative products may be developed with these materials to meet the demands of the clean-label food market. Aquafaba, the cooking water remaining after chickpea processing, is a potential plant-derived source. This study describes an optimized spray-drying process to obtain shelf-stable aquafaba powder and a high-pressure homogenization method to improve rheological properties. Based on the results presented here, it may be possible to prepare aquafaba gels and gel-like food products containing aquafaba.Öğe Enhancement of 3D-printability of zucchini puree by rice flour addition(Wiley, 2024) İlhan Başoğlu, Eda; Beşir Özgeçen, Ayşegül; Yavuz, NihatThis study explored the feasibility of 3D food printing with zucchini puree-rice flour mixtures, focussing on factors impacting print quality for home-based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 degrees C, 75 degrees C and 85 degrees C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze-thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85 degrees C printing bed temperature. While freeze-thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 degrees C for 20 min after printing caused surface cracks, whereas freeze-thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.Öğe Evaluation of Microgels Derived from Spray-Dried Aquafaba Powder for Improved Foam Quality(Springer, 2024) Begliyev, Hudayar; İşleyici, İlkcan; Yavuz, NihatThis study investigated the characteristic and foaming properties of microgels derived from aquafaba, a byproduct generated during chickpea cooking processes. Two distinct approaches were employed for microgel production: a top-down method involving the mechanical disintegration of aquafaba gels through household blending and subsequent high-pressure homogenization and a bottom-up method incorporating an additional shearing step during the gelation of aquafaba. The resulting microgels, when spray-dried, exhibited a raisin-like morphology. Upon rehydration, particle size measurements indicated a prevalence of large microgel particles (D[4,3] values of 16, 10 +/- 1, 27 and 13, 70 +/- 3, 96 mu m for top-down and bottom-up methods, respectively). Fourier transform infrared spectroscopy analysis revealed increased starch crystallinity in microgels produced via the top-down method. At the same time, no significant differences in protein secondary structures were observed between aquafaba powder and microgels. Despite similar particle sizes and structural changes, the impact of the foaming agent type (aquafaba powder vs. microgels) and whipping time on foam properties were demonstrated. Notably, aquafaba microgels resulted in higher foam overrun values (between 709.40 and 962.90%) than those reported in the literature, surpassing traditional protein sources such as egg white and whey protein. However, regarding foam stability, aquafaba powder samples outperformed microgels produced through both top-down and bottom-up methods, regardless of whipping time. The introduction of an ultrasonic bath treatment was found to be necessary to enhance the foam stability of microgel suspensions. To further optimize foaming properties and justify the additional cost associated with microgel production, future research should focus on understanding the adsorption mechanisms of aquafaba microgels at the air-water interface. This investigation will contribute valuable insights into improving foaming characteristics, making aquafaba microgels a promising alternative for various food applications.Öğe Gıda Uygulamalarında Köpük Stabilitesinin Mikrojel Kullanımı ile Arttırılması: Alternatif Bir Kaynak Olarak Nohut Haşlama Suyunun Değerlendirilmesi(2023) Yavuz, Nihat; Ok, Selçuk; Begliyev, Hudayar; İşleyici, İlkcanÇalışmalar sonunda nohut haşlama suyundan en yüksek ürün verimi, protein ve saponin içeriği ile en düşük nem içeren toz ürün elde edilebilmesi için optimum püskürtmeli kurutucu değişkenleri öncelikli olarak belirlenmiştir. Hava giriş sıcaklığının 170oC, besleme hızının 4 mL/dk ve hava giriş hızının 92 m3/sa olduğu durumda elde edilen toz ürünler %20 (a/h) konsantrasyon değerinde jel oluşturmaya başlayabilmektedir. 120 MPa ve 3 geçiş olarak uygulanan yüksek basınçlı homojenizasyon işlemi ile en düşük jel oluşturan konsantrasyon değerindeki nohut haşlama suyu tozu içeren örneklerden güçlü jel yapısı elde edilebilmektedir. Bu yapıdaki jellere yukarıdan aşağıya ve aşağıdan yukarı olmak üzere iki farklı yöntem uygulanarak mikrojel yapıları elde edilebilmektedir. %5 (a/h) oranındaki örneklerin planet tipi karıştırıcı ile en yüksek hızda köpürtme ile hacim artışı ve hava oranı yüksek köpükler oluşturulabilmektedir. Yukarıdan aşağıya yöntemi ile elde edilen mikrojellerin aşağıdan yukarı yöntemi ile elde edilenlere göre artan köpürtme süresi ile daha iyi köpük stabilitesi sağladığı ancak ultrasonik banyo uygulaması olmadan mikrojel yapıda olmayan toz ürünlere göre daha düşük köpük stabilitesine neden olduğu ortaya konmuştur. İki üretim yöntemi ile elde edilen mikrojellerden hazırlanan örnekler köpürtme öncesi ultrasonik banyoda bekletildiğinde ise köpük stabilitesinin arttığı belirlenmiştir. Bu sayede hangi koşullar altında mikrojel kullanımının avantaj sağlayabileceği hakkında bilgiler elde edilmiştir.Öğe Kısa metinlerde dilsel yönlendirmeleri bulmaya yönelik ders uygulaması(2011) Balcı, Umut; Yavuz, NihatYönlendirme, toplumu belli bir yöne ve davranışa yöneltmede kullanılan bir tekniktir. Gazete, televizyon ve günlük karşılıklı sohbetler olmak üzere hemen her alanda ortaya çıkan yönlendirmeye birçok edebi türde olduğu gibi kısa metinlerde de rastlanmaktadır. Kısa öykü ve okuma öyküleri yazarları, gerek kendi ideolojik bakış açılarını benimsetmek, gerekse toplumsal davranışları, yöneticilerin tutumlarını eleştirmek amacıyla bu metinleri bir araç olarak kullanmış ve okuyucu üzerinde bir etki bırakmaya çalışmışlardır. Bu çalışmada Alman yazar Wolfgang Borchert’in “Okuma Kitabı Öyküleri” adlı eserinden bir öykü üzerinde durulacak ve öykünün içerdiği dilsel yönlendirmelerin öğrenciler tarafından bulunmasına yönelik uygulamalı bir ders taslağı üzerinde çalışılacaktır.Öğe Püskürtmeli Kurutma ile Nohut Haşlama Suyundan Toz Elde Edilmesinde Ürün Veriminin Artırtılması(2023) Yavuz, Nihat; Çelik, Hatice Kübra; Begliyev, HudayarBu proje kapsamında nohut haşlama suyunun püskürtmeli kurutulması sırasında ürün verimliliğinin arttırılması amaçlanmıştır. 130oC giriş sıcaklığı, 6 mL/dk besleme hızı ve 80 m3/sa hava hızı ile yapılan püskürtmeli kurutma işleminde nohut haşlama suyunun kuru madde oranının %20, 40 ve 60?ı olacak şekilde maltodekstrin (DE17-19) nohut haşlama suyuna eklenmiştir. Kurutma sonunda ürün verimliliğinin %22-26 arasında değiştiği ve istenen en az %50 verimlilik değerine ulaşılamadığı görülmüştür. Bu işlemlerden elde edilen toz ürünlerin fonksiyonel özellikleri arasında ise istatistiki olarak önemli bir fark bulunmamıştır. Giriş sıcaklığı 170oC?ye çıkarıldığında hem kurutma çemberi hem de toz toplama kavanozlarından elde edilen ürünler bir arada değerlendirildiğinde ürün verimliliği %60 olarak hesaplanmıştır. Kurutma çemberinden ve toplama kavanozlarından gelen örneklerin fonksiyonel özellikleri arasında ise yine önemli bir fark belirlenmemiştir.
