Browsing by Author "Sağdıç, Osman"
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Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk
Bekiroğlu, Hatice; Göktaş, Hamza; Karaibrahim, Dila; Bozkurt, Fatih; Sağdıç, Osman (AZTI-Tecnalia, 2022)Demand for vegan foods increases day by day and plant-based milks are used in the production of dairy products like ice cream. So, in this study two type of walnut milk, dried and fresh, was used to produce ice cream. The ... -
The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream
Arslan, Ayşen; Sağdıç, Osman; Karasu, Salih; Tekin Çakmak, Zeynep Hazal (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2023)The aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice ... -
Investigation effects of inulin degree of polymerization on compound chocolate quality
Göktaş, Hamza; Konar, Nevzat; Sağdıç, Osman; Toker, Ömer Said (Wıley, 2021)This is the first study in which the effect of degree of polymerization (DP) (˂10 and ≥23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting ... -
Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
Çakmakoğlu, Selma Kayacan; Vurmaz, Melike; Bezirci, Emine; Kaya, Yasemin; Dikmen, Hilal; Göktaş, Hamza; Demirbaş, Fatmanur; Encu, Betül; Soykut, Esra Acar; Alemdar, Filiz; Çakır, İbrahim; Durak, M. Zeki; Arıcı, Muhammet; Sağdıç, Osman; Türker, Mustafa; Dertli, Enes (Taylor and Francis, 2022)The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study ... -
The potential use of cold-pressed coconut oil by-product as an alternative source in the production of plant-based drink and plant-based low-fat ıce cream: the rheological, thermal, and sensory properties of plant-based ıce cream
Kasapoğlu, Muhammed Zahid; Sağdıç, Osman; Avcı, Esra; Tekin Çakmak, Zeynep Hazal; Karasu, Salih; Türker, Rabia Sena (MDPI, 2023)Since human health greatly depends on a healthy and risk-free social environment, it is very important to have a concept to focus on improving epidemiology capacity and potential along with economic perspectives as a very ...
