Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.     

Thermodynamic optimization of the K2O-Al2O3-SiO2 system

A critical evaluation and thermodynamic optimization of experimental phase diagrams and thermodynamic properties of the K₂O-Al₂O₃-SiO₂ system was performed at 1?bar total pressure. A set of self-consistent thermodynamic functions of all phases in the K₂O-Al₂O₃-SiO₂ system was obtained. The liquid phase was described using the Modified Quasichemical Model with the KAlO₂ associate component. The set of optimized model parameters obtained for all phases reproduces available and reliable thermodynamic properties and phase diagram data as well as the melt structure of the K₂O-Al₂O₃-SiO₂ system within the experimental error limits.     

Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by-product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g⁻¹ (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g⁻¹ significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P < 0.05). Moisture contents did not significantly change after GP addition (P > 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P < 0.05). Moreover, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice, and intestinal juice was significantly higher than control even at the lowest GP concentration (P < 0.05). Regarding sensory properties, only smoothness and crispness were significantly affected by GP addition, and samples were found to be crisper with higher concentrations of GP. In conclusion, it is possible to partially replace the WF in wafers with GP at a concentration of 5.00 g 100 g⁻¹ to develop a product with higher functionality and nutrient content.     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.     

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.     

Bio-fabrication of gold nanoparticles using aqueous extract of red tomato and its use as a colorimetric sensor

In this work, we report a green method for the synthesis of gold nanoparticles (GNP) using the aqueous extract of red tomato (Lycopersicon esculentum). We believe that citric acid and ascorbic acid present in tomato juice are responsible for the reduction of gold ions. This biosynthesized GNP in the presence of sodium dodecyl sulfate has been used as a colorimetric sensor to detect and estimate the pesticide, methyl parathion. The GNP in the presence of methyl parathion shows a new peak at 400 nm due to the formation of 4-nitrophenolate ion by catalytic hydrolysis of methyl parathion in alkaline medium. A calibration curve between the absorption coefficients of the 400-nm peak versus the concentration of the pesticide allows the quantitative estimation of the 4-nitrophenolate ion, thereby enabling indirect estimation of methyl parathion present in the system.