Yazar "Yuksel, Ferhat" için listeleme
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Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties
Karaman, Safa; Yilmaz, Mustafa Tahsin; Ozturk, Gokturk; Yuksel, Ferhat; Toker, Omer Said; Dogan, Mahmut (Wiley, 2017)In this study, blends of grape molasses, sesame paste and honey were prepared at different ratios according to the mixture design and some physicochemical, rheological, bioactive and sensory properties of final blends were ... -
Deep fried wheat chips added with potato peel flour-Effect on quality parameters
Durmaz, Aysun; Yuksel, Ferhat (Codon Publications, 2021)The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% ... -
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 ... -
Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
Yuksel, Ferhat (Springer, 2017)The current study was conducted with the purpose to produce wheat chips enriched with powder of pasta boiling water (PPBW). Pasting properties of chips dough changed with addition of powder of pasta boiling water. The ... -
Evaluation of By-Products of Potato Peel as Food Additive
Durmaz, Aysun; Yuksel, Ferhat (Bentham Science Publishers, 2022)The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, ... -
In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour
Yuksel, Ferhat; Çağlar, Sümeyye (Springer, 2024)In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 ... -
In vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
Kaplan, Mahmut; Yuksel, Ferhat; Karaman, Kevser (Springer India, 2021)In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical ... -
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 ... -
Quality characteristics of registered cultivars and advanced lines of durum wheats grown in different ecological regions of Turkey
Sakin, Mehmet A.; Sayaslan, Abdulvahit; Duzdemir, Oral; Yuksel, Ferhat (Canadian Science Publishing, 2011)In this study, pasta-quality-associated characteristics of 25 durum wheat genotypes were investigated. Durum wheat genotypes consisted of 13 advanced experimental lines and 12 registered cultivars that were grown in three ... -
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 ... -
Single-Laboratory Validation for the Determination of Aflatoxin B-1, B-2, G(1), and G(2) in Foods Based on Immunoaffinity Column and Liquid Chromatography with Postcolumn Derivatization and Fluorescence Detection
Baltaci, Cemalettin; Ilyasoglu, Huri; Yuksel, Ferhat (Springer, 2013)This study presents a method validation procedure for the determination of aflatoxin B-1, B-2, G(1), and G(2) in hazelnut, hazelnut paste, walnut, peanut, pistachio, corn, and wheat. The method consisting of clean-up with ... -
Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design
Yuksel, Ferhat; Baltacı, Cemalettin (AZTI-Tecnalia, 2022)In this study, a dried fruit roll up (pestil) was produced by using different concentrations of wheat, corn and potato flours. Simplex lattice mixture design technique was performed to determine the best flour mixture ... -
Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water
Yuksel, Ferhat; Karaman, Kevser (Elsevier, 2015)In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 degrees C in a drying oven ... -
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 ...
