Yazar "Kayacier, Ahmed" için listeleme
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DYNAMIC MECHANICAL SPECTRA OF SELECTED TURKISH HONEYS: CONSTRUCTION OF PREDICTIVE MODELS FOR COMPLEX VISCOSITY USING TWO DIFFERENT NONLINEAR MODELING TECHNIQUES
Kayacier, Ahmed; Yuksel, Ferhat; Karaman, Safa (Taylor & Francis Inc, 2014)Dynamic oscillatory shear rheological characteristics of honey samples from different floral sources were evaluated using frequency sweep test and stress sweep test at three different temperatures (10, 15, and 20 degrees ... -
Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
Karaman, Safa; Toker, Omer Said; Yuksel, Ferhat; Cam, Mustafa; Kayacier, Ahmed; Dogan, Mahmut (Elsevier Science Inc, 2014)In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and ... -
Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut; Kayacier, Ahmed (Elsevier Science Bv, 2017)In this study, utilization of stale bread powder was evaluated to produce low fat snack food formulation and for this purpose, corn chips were manufactured using stale bread at different concentrations. Response surface ... -
Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber
Kayacier, Ahmed; Yuksel, Ferhat; Karaman, Safa (Springer, 2014)In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), ... -
Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
Kayacier, Ahmed; Yuksel, Ferhat; Karaman, Safa (Elsevier Science Bv, 2014)In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of ... -
Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
Yuksel, Ferhat; Kayacier, Ahmed (Elsevier, 2016)Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170 -190 degrees C) and frying ...
