Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
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Article Process Optimization of Buckwheat Starch Myristic Acid Complex Film(John Wiley and Sons Inc, 2026-02) Koca, E.; Oskaybaş-Emlek, B.; Kahraman, K.; Özbey, A.; Aydemir, L.Y.; Oskaybas Emlek, BetulIn this study, it was aimed to develop an edible film from an amylose-lipid complex with better mechanical properties and water vapor barrier. For this purpose, the buckwheat starch (BS) is modified with myristic acid (MA) and the edible film production process was optimized by using central composite design with 4 center points where film forming solution's glycerol concentration, pH, and the temperature of as dependent variable and tensile strength (TS), elongation at break (EAB) value and Young's modulus (YM) as response. The models were significant for TS and YM, and the glycerol concentration and temperature had a significant effect on the TS of the films. The edible film produced in validated optimized conditions had better EAB (149%) and TS (1.064 MPa), and lower water solubility (44.7%) and water vapor permeability (0.39 g × mm/m2 × h × kPa) than control film (p < 0.05). There was no significant change in color values, but an increase in opacity (2.14). With the formation of the BS-MA complex, increased surface roughness and more hydrophilic (contact angle = 92.4°) films were obtained. These findings demonstrate that the BS-MA complex film has significant potential for practical applications as an edible film. © 2026 Wiley-VCH GmbH.Article Citation - WoS: 31Citation - Scopus: 41An Investigation on the Effect of Heat-Moisture Treatment on Baking Quality of Wheat by Using Response Surface Methodology(Academic Press Ltd- Elsevier Science Ltd, 2017-03) Cetiner, B.; Acar, O.; Kahraman, K.; Sanal, T.; Koksel, H.Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55-95 degrees C and 13-19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 degrees C for Tosunbey and 19%-55 degrees C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and PSG, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat. (C) 2017 Published by Elsevier Ltd.