Gülden Ova

Determination of rheological properties of boza by using physical and sensory analysis

Abstract Boza , a highly viscous traditional fermented Turkish beverage, is usually made from cereals (maize, rice, wheat and/or their flours) and its rheological property is crucial to its acceptability. Psychorheology of laboratory boza samples were studied and relevant rheological parameters were obtained by using the power-law equation. The boza exhibited pseudoplastic behaviour and a relationship with the dry matter (DM) content of the type, K=9×10 −19 ( DM %) 13.348 at 10°C was obtained for the laboratory sample. Both mouthfeel ( M ) and appearance ( A ) characteristics of the boza also exhibited a log–log relationship with the fluid consistency coefficient (K) that was M =1.399× K 0.442 and A =1.673× K 0.383 , respectively.

An improved method for the quantitative determination of carboxymethyl cellulose in food products

Abstract Sodium carboxymethylcellulose, CMC, in ice-cream was determined quantitatively with 2,7-naphthalenediol method by making some modifications of the H. D. Graham’s ‘clean-up’ process of the method. CMC was used alone and in the presence of the other gums such as carrageenan, guar gum, sodium alginate and locust bean gum. The highest average recovery value of CMC was obtained as 94.64% when it was used alone at its different concentrations such as 0.010, 0.025, 0.050, 0.075 and 0.100%. The lowest average recovery of CMC was 91.26% when it was used together with locust bean gum at a ratio of 1:2.

Descriptive Analysis of Red Wines From Different Grape Cultivars in Turkey

A total of 15 red wines produced from 8 grape varieties were evaluated and profiled by quantitative descriptive analysis. The results of wine aroma characteristics demonstrated the following major descriptors for each wine type: grape juice, flowery (Cinsaut), flowery, dust (Calkarası), raisin, wet wood (Boğazkere), raisin, caramel (Cabernet sauvignon), raisin, dust (Gamay), cornel cherry, pineapple (Syrah), caramel, grape juice (Kalecık karası), and medicinal, caramel (Karasakız). Flavor profile of red wines revealed specific flavor descriptors for each wine type, namely: sour cherry, medicinal, grape juice (Cinsaut), medicinal, hot wood, grape juice (Calkarası), raisin, cornel cherry, dry apricot (Boğazkere), raisin, medicinal, plum (Cabernet sauvignon), sour cherry, tobacco, raisin (Gamay), cornel cherry, grass, pineapple (Syrah), sour cherry, green, wood (Kalecik karası), and sour cherry, medicinal (Karasakız).

Descriptive Profiling of Flavor Attributes of White Wines From Different Grape Varieties

The aim of the present study was to determine the effect of using different grape varieties on the sensory flavor characteristics of Turkish white wines. 17 commercial white wines from 5 grape varieties (Emir-5, Narince-4, Semillon-4, Muscat-2, Chardonnay-2) of 2001 vintage, obtained from local market were analyzed by quantitative descriptive analysis. Graphical representation of the sensory profiles including aroma and flavor characteristics were provided as spider-web diagrams by plotting the mean values for the sensory descriptors. Least significant differences between wines for each descriptor were calculated by analysis of variance (ANOVA) using the SPSS program. It was observed that characteristics such as alcohol, sulphur, and raisin were present in the aroma and flavor of all wine varieties, while some characters seemed to be specific for wines produced from certain types of grapes (grape juice- Emir-1, 2, 3, 4; rose-Muscat-1,2; green plum-Semillon-1, 2; melon-Narince-3; banana- Chardonnay-1; tobacco- Chardonnay-2).

Effects of various cooking conditions on acrylamide formation in rolled patty.

In this study on acrylamide formation, the effects of the type of frying oil, frying period and covering with egg during frying of a rolled patty (a traditional Turkish carbohydrate-rich food) were investigated. The differences between frying periods were statistically significant for each oil (p < 0.01). For comparable frying periods, the maximum acrylamide content was found in the rolled patties fried with sunflower oil, and the minimum acrylamide content was found in the rolled patties fried with corn oil. A decrease of 39–65% in acrylamide formation in the rolled patties covered with egg was found for each of the three types of oil. In addition, a high linear correlation (R > 0.90) was found between L (light) values and acrylamide amounts.