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| TAMER,Canan Ece; YEKELER,Fatma Zehra; ÇOPUR,Ömer Utku; İNCEDAYI,Bige; SUNA,Senem. |
| Abstract The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed by 11.07-11.58%, the glucose by 1.11-1.62% and the fructose between 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lemonade; Beverage; Herbal extract; Antioxidant activity. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100045 |
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| OZCAN-SINIR,Gulsah; OZKAN-KARABACAK,Azime; TAMER,Canan Ece; COPUR,Omer Utku. |
| Abstract Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot air (70 and 80 °C), and vacuum (70 and 80 °C with 100 and 300 mbar) to determine drying characteristics, antioxidant capacity and total phenolic content and color. All color parameters (L, a, b, Cab, ΔE and h° ) changed depending on the drying methods. Page and Modified Page models are the best fitted drying methods with the highest value of R2 (0.9994) and the lowest values of RMSE (0.000635-0.000735) and χ2 (0.000010-0.000013) compared to other models. Effective moisture diffusivity values for dried kumquats ranged from 1.54 × 10-8 to 8.24 × 10-8 in vacuum drying at 70 °C-300 mbar and microwave drying at 375 W, respectively. In comparison to the fresh... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Kumquat; Drying methods; Drying characteristics; Rehydration; Antioxidant capacity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200475 |
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| İNCEDAYI,Bige; TAMER,Canan Ece; SINIR,Gülşah Özcan; SUNA,Senem; ÇOPUR,Ömer Utku. |
| Abstract Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave–convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*,ΔEab, h° and C*ab) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Apricot; Drying; Color; Β-carotene; Antioxidant activity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100171 |
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| OZCAN SINIR,Gulsah; SUNA,Senem; INAN,Sevda; BAGDAS,Deniz; TAMER,Canan Ece; COPUR,Omer Utku; SIGIRLI,Deniz; SARANDOL,Emre; SONMEZ,Gursel; ERCAN,Ilker; EVRENSEL,Turkkan; TARIM,Omer Faruk; EREN,Erdal; UYLASER,Vildan; INCEDAYI,Bige. |
| Abstract High fructose corn syrup (HFCS) is one of the most used sweeteners in the food industry. Health concerns regarding the consumption of HFCS-containing foods have developed in parallel with the increasing amount of people who become overweight. This study was conducted to investigate whether HFCS-containing peach nectar (pn-HFCS) consumption has more detrimental effects on anthropometrical and biochemical parameters compared with sucrose-containing peach nectar (pn-sucrose). Fifty-day-old Sprague Dawley rats were divided into three groups and were fed (A) pn-HFCS + ad libitum chow, (B) pn-sucrose + ad libitum chow and (C) only ad libitum chow for 7 months. The percentage change in body weight (PCBW), body mass index (BMI), and Lee index were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: HFCS; Weight gain; Insulin; Leptin; BMI; Peach nectar. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200337 |
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