Person: ÖZCAN SİNİR, GÜLŞAH
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ÖZCAN SİNİR
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GÜLŞAH
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Publication Effect of osmotic dehydration pretreatment on the drying characteristics and quality properties of semi-dried (Intermediate) Kumquat (Citrus japonica) slices by vacuum dryer(Mdpi, 2022-07-01) Özkan-Karabacak, Azime; Özcan-Sinir, Gülşah; Çopur, Ali Eren; Bayizit, Murat; ÖZKAN KARABACAK, AZİME; ÖZCAN SİNİR, GÜLŞAH; Çopur, Ali Eren; Bayizit, Murat; Ziraat Fakültesi; Tarım Ekonomisi Bölümü; 0000-0003-4175-4477; 0000-0003-3954-0058; AAH-2319-2019; AAF-3324-2020; GOV-9693-2022; GOV-7984-2022The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 degrees C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 degrees Bx) at the temperatures of 40 and 50 degrees C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 x 10(-8) to 7.19 x 10(-8), respectively. OD treatments induced a decline in TPC (5.30-33.92%) and TAA (23.63-59.34% and 4.17-31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.Publication Determination of quality traits and possible adulteration of molasses using FT-IR spectroscopy: A study from Turkish market(Elsevier, 2023-07-03) Aykas, Didem Peren; Sinir, Gülşah Özcan; Borba, Karla Rodrigues; ÖZCAN SİNİR, GÜLŞAH; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; AAF-3324-2020We aimed to develop portable Fourier transform infrared (FT-IR) spectroscopy-based prediction algorithms for the key quality characteristics (soluble solids, water activity, pH, sucrose, glucose, fructose, fructose/glucose, hydroxymethylfurfural) of various types of molasses, establish their legitimacy, and create a model to separate them based on their botanical origin. Samples labeled as carob (n = 27), grape (n = 24), Juniper (n = 13), and mulberry (n = 12) were purchased from different local markets in Turkey. Labeling issues were revealed in five carob and seven grape molasses, and those samples classified as non-authentic by the FT-IR algorithms were corroborated by reference analysis. Partial least squares regression models generated to predict the key quality traits of Turkish molasses demonstrated excellent correlation with reference analysis (R-Val(2) = 0.96) and low standard error of prediction (SEP <= 2.88). The FT-IR sensor provided a feasible approach for molasses testing to assess its quality through manufacturing and storage, also provided a powerful tool to -ensure proper product labeling.Publication Lemon verbena (lippia citriodora kunth) beverages: Physicochemical properties, contents of total phenolics and minerals, and bioaccessibility of antioxidants(Codon Publications, 2019-01-01) Suna, S.; İncedayı, B.; Tamer, C. E.; Özcan-Sinir, G.; Çopur, Ö. U.; SUNA, SENEM; İNCEDAYI, BİGE; TAMER, CANAN ECE; ÖZCAN SİNİR, GÜLŞAH; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0002-6947-2167; 0000-0001-6128-7453; 0000-0003-3954-0058; AAG-8241-2021; AAF-3324-2020; AAG-8336-2021; AAG-8503-2021; AAQ-8178-2020; AAG-8277-2021In this study, dried lemon verbena (Lippia citriodora Kunth) leaves were used for functional beverage production with addition of sucrose and / or sweeteners. Carbonated or mineral enriched versions of these beverages were also produced. The highest antioxidant bioaccessibility was obtained from sucrose added and natural mineral water enriched beverage both in FRAP (47.01 %) and CUPRAC (11.13 %) assays. In general, all beverages were rich in potassium and the mineral enriched beverages were high in magnesium and calcium. The ascorbic acid value was maximum in carbonated beverages. While energy reduced beverages were rich in total phenolics, sucrose added and natural mineral water enriched beverages showed the highest functionality in terms of bioaccessible antioxidants.Publication Antioxidant capacity and physicochemical characteristics of carbonated Erica Arborea Tea Beverage(Mdpi, 2018-09-01) Suna, Senem; Özcan-Sınır, Gülşah; Tamer, Canan Ece; İncedayı, Bige; Çopur, Ömer Utku; SUNA, SENEM; ÖZCAN SİNİR, GÜLŞAH; TAMER, CANAN ECE; İNCEDAYI, BİGE; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0002-6947-2167; 0000-0003-3954-0058; 0000-0001-6128-7453; AAQ-8178-2020; AAF-3324-2020; AAG-8503-2021; AAG-8277-2021; AAG-8241-2021; AAG-8336-2021The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8 degrees with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green-and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 +/- 24.53 mg Gallic Acid Equivalent (GAE) 100 mL(-1) and 96.07 +/- 3.96 mg GAE 100 mL(-1), correspondingly. Antioxidant capacity was 27.20 +/- 1.09 mu mol trolox mL(-1), and the bioaccessible antioxidant capacity was 0.17 +/- 0.02 mu mol trolox mL(-1) in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 +/- 2.49 and 3.09 +/- 0.44 mu mol trolox mL(-1) for FRAP; 21.09 +/- 1.65 and 0.02 +/- 0.00 mu mol trolox mL(-1) for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists' sensorial decision.Publication Determination of physicochemical properties and antioxidant capacity of artichoke (Cynara cardunculus var. scolymus L.) jam produced from different cultivars(Namık Kemal Üniversitesi, 2020-01-01) Durmuş, Feride; Özcan-Sinir, Gülşah; Şahin, Kubra Gizem; Çopur, Ömer Utku; Durmuş, Feride; ÖZCAN SİNİR, GÜLŞAH; Şahin, Kübra Gizem; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; 0000-0002-6431-1428; 0000-0002-1951-7937; 0000-0003-0298-0615; AAF-3324-2020; AAG-8336-2021; EWM-5007-2022; KDF-3924-2024Artichoke jam was prepared from three cultivars; 'Bayrampasa', 'Sakiz' and 'Imported' (Cypriot). Jams were analyzed for physicochemical properties (total dry matter, total soluble solids (degrees Brix), pH, total acidity, reducing sugars (%), total sugars (%), hydroxymethylfurfural, ascorbic acid and colour), antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory properties (color, appearance, odor, taste, consistency and overall acceptability). Water-soluble dry matter and total dry matter contents of artichoke jams were determined between 69.75 - 70.80 g/100 g and 73.36 - 74.36 g/100 g, respectively. As a result of the colour analysis, it was observed that L values were decreased, a values were increased and b values had no significant changes in all samples after the jam-making process. Results of the antioxidant capacity methods were 10.21 - 22.99 mu mol Trolox/g dry weight in CUPRAC method, 7.41 - 7.67 mu mol Trolox/g dry weight in DPPH method and 6.47 - 14.12 mu mol Trolox / g dry weight range in FRAP method, respectively. 'Bayrampasa' sample showed the highest total antioxidant activity according to FRAP and CUPRAC methods and also it had the highest total phenolic content ( 183.36 mg GAE/100 g). In addition, sensory analyzes including colour, odour, taste, consistency and appearance characteristics of the jam samples were performed using "Hedonic Test" method and jam made with 'Imported' sample was determined as the most preferred sample. Consequently, the industry should consider using `Bayrampasa' cultivar for jam production because of its antioxidant activity as well as 'Imported' cultivar had better sensorial properties it can also be contemplated.Publication Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather(Univ Philippines Los Banos, 2020-09-01) Seymen, Sezin; Özcan-Sinir, Gülşah; Çopur, Ömer Utku; Seymen, Sezin; ÖZCAN SİNİR, GÜLŞAH; ÇOPUR, ÖMER UTKU; Ziraat Fakültesi; 0000-0003-3954-0058; AAF-3324-2020; FWH-6677-2022; AAG-8336-2021Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was to produce jam, marmalade and fruit leather from pumpkin ( Cucurbita moschata Duch.) and examine the physicochemical and quality properties of the products such as hydroxymethylfurfural (HMF), total phenolic content, total antioxidant capacity, total sugar, organic acid composition, pH, water-soluble dry matter and moisture. The highest acid content was determined in fruit leather (4.29%), followed by marmalade (0.24%) and jam (0.24%). Pumpkin marmalade (39.07 mg kg(-1)) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg kg(-1)) and jam (17.56 mg kg(-1)), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 mu g gallic acid equivalent (GAE) 100 g dw(-1), respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 mu mol Trolox equivalent (TE) g dw(-1).