Browsing by Author "Sarac, Meryem Goksel"
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Incorporation of dietary fiber concentrates from fruit and vegetable wastes in butter: effects on physicochemical, textural, and sensory properties
Sarac, Meryem Goksel; Dogan, Mahmut (SPRINGER, 2016)The effect of dietary fiber concentrate on the physicochemical, texture, and sensory characteristics in butter was studied by using some new fibers from vegetable and fruit waste. The basic aim of this study was to increase ... -
Investigation of rheological synergistic interactions between hydrocolloids and starch in milky cacao beverages model: principal component analyses
Dogan, Mahmut; Sarac, Meryem Goksel; Toker, Omer Said (SPRINGER, 2017)In this study, effects of different selected starches (tapioca, potato, modified corn) and gums (xanthan gum, guar gum, locust bean gum) on the rheological behaviour of model milky cacao beverages were studied for improvement ... -
A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
Dogan, Mahmut; Aslan, Duygu; Aktar, Tugba; Sarac, Meryem Goksel (SPRINGER, 2016)The multi-criteria decision-making techniques are applied in many areas such as integrated manufacturing systems, evaluation of technology investment, water and agriculture management and energy planning. However, there ... -
Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties
Dogan, Mahmut; Asian, Duygu; Gurmeric, Vildan; Ozgur, Aylin; Sarac, Meryem Goksel (ELSEVIER SCIENCE BV, 2019)Roasting degree and particle size are two major parameters that affect the mixture homogeneity of powdered food mixtures. This study focused on the flow properties of powdered coffees regarding their roasting degree (light ...