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dc.contributor.authorKARASU, Salih
dc.contributor.authorSAĞDIÇ, Osman
dc.contributor.authorAvci, Esra
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorÖZGÖLET, Muhammed
dc.contributor.authorKasapoglu, Muhammed Zahid
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2023-05-29T12:05:27Z
dc.date.available2023-05-29T12:05:27Z
dc.date.issued2023
dc.identifier.citationAvci E., Tekin-Cakmak Z. H., ÖZGÖLET M., KARASU S., Kasapoglu M. Z., Ramadan M. F., SAĞDIÇ O., "Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability", Foods, cilt.12, sa.7, 2023
dc.identifier.issn2304-8158
dc.identifier.otherav_165ab1ad-88a5-4e72-84d8-072eabab9ccb
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/188788
dc.identifier.urihttps://doi.org/10.3390/foods12071529
dc.identifier.urihttps://avesis.istanbul.edu.tr/api/publication/165ab1ad-88a5-4e72-84d8-072eabab9ccb/file
dc.description.abstractThis study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.
dc.language.isoeng
dc.subjectYaşam Bilimleri
dc.subjectSağlık (sosyal bilimler)
dc.subjectSosyal Bilimler ve Beşeri Bilimler
dc.subjectSağlık Meslekleri (çeşitli)
dc.subjectBitki Bilimi
dc.subjectFitopatoloji
dc.subjectGıda Mühendisliği
dc.subjectSağlık Bilimleri
dc.subjectTemel Tıp Bilimleri
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectYemek bilimi
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectKlinik Tıp (MED)
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectSosyal Bilimler (SOC)
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectTarım Bilimleri
dc.subjectKlinik Tıp
dc.subjectMikrobiyoloji
dc.subjectSosyal Bilimler Genel
dc.subjectBİTKİ BİLİMLERİ
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectSAĞLIK BAKIM BİLİMLERİ VE HİZMETLERİ
dc.subjectMİKROBİYOLOJİ
dc.subjectKAMU, ÇEVRE VE İŞ SAĞLIĞI
dc.subjectTıp
dc.subjectMikrobiyoloji ve Klinik Mikrobiyoloji
dc.subjectDahili Tıp Bilimleri
dc.subjectAile Hekimliği
dc.subjectSosyal ve Beşeri Bilimler
dc.subjectSosyoloji
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectBitki Koruma
dc.titleCapsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability
dc.typeMakale
dc.relation.journalFoods
dc.contributor.departmentYıldız Teknik Üniversitesi , ,
dc.identifier.volume12
dc.identifier.issue7
dc.contributor.firstauthorID4265568


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