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Öğe Degradation kinetics of betalains in red beetroot juices throughout fermentation process and storage(2024) Duyar Sura Melisa; Sari Ferda; Karaogglan Hatice AybükeContemporary customers have increasingly heightened demands regarding their dietary preferences, favoring readily available and healthful ready-to-consume food and beverage alternatives. In order to fulfill this demand, the beverage industry has been exploring innovative products. Red beetroot juice (RBJ) is easily consumed and offers a beneficial advantage due to its betalain content. Both the traditional/spontaneous method and the industrial method are viable options for producing RBJ. The aim of this study was to examine the stability of betalains, the primary bioactive component in RBJ, throughout the fermentation process and during storage. The RBJ samples contained betalain pigments, as indicated by the infrared spectra. No decrease in betalain content was observed in either RBJ juice fermented by two different methods. The total betalain content of the RBJ samples was 594.068 and 535.152 mg/L at the beginning of fermentation through the spontaneous method and the method with the addition of Lacticaseibacillus paracasei 431 (Lc. paracasei), respectively, and 580.151 mg/L and 667.382 mg/L at the conclusion of fermentation, respectively. Mathematical models were employed to represent the degradation of betalains over time during storage. It was found that the sigmoidal model (R2 = 0.974) and other models (R2 = 0.957–0.969) demonstrated a greater potential to describe the degradation of betalains in RBJ samples produced by the spontaneous method compared to the first-order kinetics model (R2 = 0.932). The models used in the study were successful, with R2 values ranging between 0.927 and 0.932 in the RBJ samples produced with the addition of the probiotic Lc. paracasei for predicting betalain degradation.Öğe Interfacial rheology and morphology of casein and non-starch polysaccharides mixed layers at oil/water interface(Wiley, 2023) Duygu Aslan Türker; Meryem Göksel Saraç; Mahmut DoğanThis work aims to determine the importance of the interfacial attributes on the emulsion stability of casein and five different non-starch polysaccharides (NSPs) and to compare the interfacial rheological properties at the O/W interface. Various interfacial properties of the layers were determined as well as the bulk rheological properties and morphological structures of emulsions. The results of steady interfacial viscosity pointed out that the interfacial film formed by the reaction between casein and lemon fiber had the highest mechanical strength. The molecules of the samples prepared with all other NSPs, except for the emulsions prepared with lemon fiber, were rapidly dispersed and absorbed at the O/W interface, and their Gi′ and Gi″ remained nearly constant throughout the test. As a result, it was found that the layers showed non-negligible influences on the interfacial behavior, the amount of NSPs adsorbed at the interface, and the viscoelasticity of the interfacial layers.Öğe Development of gluten?free cake formulations: the role of tapioca & potato starch and quinoa in the rheological, textural and powder fow properties(2023) Duygu Aslan Türker; Meryem Göksel Saraç; Mahmut DoğanThis study reports the development of new gluten-free (GF) cake formulations with quinoa flour, potato and tapioca starch as an alternative to commercial GF foods. The GF flour was characterised in terms of oil and water holding capacity, bulk densities, caking and cohesion behaviours. Moreover, batter and cake quality was assessed with rheology, texture and morphology. Results showed that the cake strength value of tapioca starch was 1077.10 ± 33.90 g.mm and the tendency to cake was observed mostly in tapioca starch. No low-frequency plateau was observed in G' for any batter, suggesting that the system was not gelled but structured. Furthermore, both storage and loss modulus increased with frequency in all batters. As for cake quality, it was revealed that the volume index of cakes containing quinoa flour was greater than other cakes. The presence of quinoa flour improved the volume regardless of the starch source used, as it had three-dimensional protein in its structure to retain the air added during mixing. The results confirmed the inverse relationship between hardness and volume.Öğe Lacunary statistical equivalence of order ?? for double sequences of sets(Springer, 2023) Ulusu, UğurIn this study, by introducing the concepts of asymptotical lacunary statistical and asymptotical strong p-lacunary equivalence of order ( 0 < 𝜂 ≤ 1 ) in the Wijsman sense for double set sequences, some properties of these concepts are examined and also the relationship between these concepts is mentioned. Moreover, the relationships between these concepts and the asymptotical equivalence concepts previously given for double set sequences are investigated.Öğe Ideal convergence in partial metric spaces(Springer, 2023) Gülle, Esra; Dündar, Erdinç; Ulusu, UğurThe aim of this paper was to develop the summability literature by introducing the concept of I_p-convergence in the partial metric space (X, p). First, we give some properties of I_p-convergence. Also, we introduce the concept of I*_p-convergence in the partial metric space (X, p) and examine relations between newly defined concepts. Then, we present the concepts of I_p-Cauchy and I*_p-Cauchy sequence in the partial metric space (X, p) and investigate relations between these Cauchy sequences.Öğe Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems(2022) Aslan Türker, Duygu; GÖKSEL SARAÇ MERYEM; Doğan, MahmutThis study aimed to develop functional emulsions with dietary fibre/proteins and to examine the role of interfacial rheological properties on the emulsion stability. Emulsions with inulin and various animal/vegetable proteins were prepared, and their emulsifying and interfacial rheological properties were appraised for their possible applications in stabilizing oil-in-water emulsions. Interfacial measurements including the frequency, time and strain sweep test were determined depending on the protein differences. The results revealed that the adsorption behaviour of proteins at the two interfaces was quite different. The apparent viscosity (η50) of the emulsions ranged between 0.006 and 0.037 Pa s. The highest interfacial viscosity (ηi) values at low shear rates were determined in the mixture of egg protein-inulin at the oil/water interface. In particular, the interfacial properties of egg protein were not similar to those of other proteins. This study indicated that interfacial rheological properties and emulsifying properties of the proteins were influenced by the presence of inulin which contributes to the existing body of knowledge on the preparation of the prebiotic emulsions with proteins.Öğe Wijsman lacunary I-invariant convergence of sequences of sets(Springer, 2021) Dündar, Erdinç; Akın, Nimet Pancaroğlu; Ulusu, UğurIn this paper, we study the concepts of Wijsman lacunary I-invariant convergence (.1.), Wijsman lacu- nary I*-invariant convergence (.2.), Wijsman p-strongly lacunary invariant convergence (.3.) of sequences of sets and investigate the relationships among Wijsman lacunary invariant convergence, (.3.), (.1.), (.2.). Also, we introduce the concepts of (.1.)-Cauchy sequence (.2.)-Cauchy sequence of sets.Öğe Deferred Ces`aro summability and statistical convergence for double sequences of sets(IOS Press, 2022) Ulusu, Uğur; Gülle, EsraThe main purpose of this paper is introduced the concept of deferred Ces`aro mean in the Wijsman sense for double sequences of sets and then presented the concepts of strongly deferred Ces`aro summability and deferred statistical convergence in the Wijsman sense for double sequences of sets. Also, investigate the relationships between these concepts and then to prove some theorems associated with the concepts of deferred statistical convergence in the Wijsman sense for double sequences of sets is purposed.Öğe Double Wijsman lacunary statistical convergence of order ?(Korean Society for Computational and Applied Mathematics, 2021) Gülle, Esra; Ulusu, UğurIn this paper, we introduce the concepts of Wijsman strongly p-lacunary summability of order α, Wijsman lacunary statistical convergence of order α and Hausdorff lacunary statistical convergence of order α for double set sequences. Also, we investigate some properties of these new concepts and examine the existence of some relationships between them. Furthermore, we study the relationships between these new concepts and some concepts in the literature.Öğe Quasi-lacunary invariant statistical convergence of sequences of sets(2020) Gülle, Esra; Ulusu, UğurIn this study, we give definitions of Wijsman quasi-lacunary invariant convergence, Wijsman quasi-strongly lacunary invariant convergence and Wijsman quasi-strongly q-lacunary invariant convergence for sequences of sets. Also we define Wijsman quasi-lacunary invariant statistical convergence. Then, we examine the existence of the relations among these new convergence types and some convergence types for sequences of sets given before. Furthermore, we examine the existence of the relations between some of these new convergence types, too.Öğe Wijsman asymptotic lacunary I_2-invariant equivalence for double set sequences(Springer, 2021) Ulusu, Uğur; Dündar, Erdinç; Akın, Nimet PancaroğluIn this study, for double set sequences, we present the notions of Wijsman asymptotic lacunary invariant equivalence, Wijsman asymptotic lacunary I_2-invariant equivalence and Wijsman asymptotic lacunary I*_2-invariant equivalence. Also, we examine the relations between these notions and Wijsman asymptotic lacunary invariant statistical equivalence studied in this field before.Öğe On rough convergence in amenable semigroups and some properties(IOS Press, 2021) Dündar, Erdinç; Ulusu, UğurThe authors of the present paper, firstly, investigated relations between the notions of rough convergence and classical convergence, and studied on some properties of the rough convergence notion which the set of rough limit points and rough cluster points of a sequence of functions defined on amenable semigroups. Then, they examined the dependence of r-limit LIM^r f of a fixed function f ∈ G on varying parameter r.Öğe I_2-statistically and I_2-lacunary statistically convergent double set sequences of order ?(University of Prishtina, 2021) Ulusu, Uğur; Gülle, EsraIn this study, for double set sequences, as a new approach to the notion of statistical convergence of order η, the notions of Wijsman I_2-statistically convergence of order η, Wijsman strong I_2-Ces`aro summability of order η, Wijsman I_2-lacunary statistically convergence of order η and Wijsman strong I_2-lacunary summability of order η are introduced, where 0 < η ≤ 1. Also, some properties of these notions are investigated, some investigations about these are made and the existence of some relationships between them are examined.Öğe I-limit and I-cluster points for functions de?ned on amenable semigroups(2021) Ulusu, Uğur; Nuray, Fatih; Dündar, ErdinçIn this paper firstly, for functions defined on discrete countable amenable semigroups (DCASG), the notions of I-limit and I-cluster points are introduced. Then, for the functions, the notions of I-limit superior and inferior are examined.Öğe Some properties of two dimensional interval numbers(2022) Nuray, Fatih; Ulusu, Uğur; Dündar, ErdinçIn this paper, we will introduce the notion of convergence of two dimensional interval sequences and show that the set of all two dimensional interval numbers is a metric space. Also, some ordinary vector norms will be extended to the set of two dimensional interval vectors. Furthermore, we will give definitions of statistical convergence, statistically Cauchy and Ces`aro summability for the two dimensional interval numbers and we will get the relationships between them.Öğe Asymptotical invariant and asymptotical lacunary invariant equivalence types for double sequences via ideals using modulus functions(Honam Mathematical Society, 2021) Dündar, Erdinç; Akın, Nimet Pancaroğlu; Ulusu, UğurIn this study, we present some asymptotical invariant and asymptotical lacunary invariant equivalence types for double sequences via ideals using modulus functions and investigate relationships between them.Öğe Invariant and lacunary invariant statistical equivalence of order ? for double set sequences(Adıyaman Üniversitesi, 2021) Ulusu, Uğur; Dündar, Erdinç; Nuray, FatihIn this study, as a new approach to the concept of asymptotical equivalence in the Wijsman sense for double set sequences, the new concepts which are called asymptotical invariant statistical equivalence of order β and asymptotical lacunary invariant statistical equivalence of order β (0 < β ≤ 1) in the Wijsman sense for double set sequences are introduced and explained with examples. In addition, the existence of some relations between these concepts and furthermore, the relationships between these concepts and previously studied asymptotical equivalence concepts in the Wijsman sense for double set sequences are investigated.
