Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread.

The study aimed to produce instant dried baker's yeast (BY) by conventional or infrared-assisted refractance window drying (RWD or InfraRWD, respectively) and compare their bakery performance with commercial BY. According to the findings of the study, the total yeast count was higher than 9.60 log cfu/g in all dried BY samples, and the lowest viability was obtained in BY dried by InfraRWD at 50°C.

Usability of soapwort and horse chestnut saponin extracts as foaming agents in foam mat drying of pomegranate juice.

Background: This study evaluated the usability of saponin-rich extracts (soapwort and horse chestnut) as a foaming agent for foam mat drying of pomegranate juice.

Results: According to the foaming and stabilization studies, the optimum conditions were determined as 0.4% of soapwort extract, 0.

Growth, water use, yield and quality parameters in oregano affected by reduced irrigation regimes.

Background: Determining plant tolerance to water stress is necessary in irrigation scheduling, decisions concerning supplementary irrigation, planning and operation and, more importantly, the rational use of water resources. In the present study, effects of the irrigation regime on oregano growth, water use, yield and quality parameters were investigated using reduced irrigation regime treatments.

Results: Increased water stresses caused a decrease in all growth and yield parameters.

Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders.

This study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and ΔE values were increased.

Functional properties of chickpea protein isolates dried by refractance window drying.

In the present study, the effect of Refractance Window (RW) drying on the functional properties of chickpea protein isolates was investigated and compared to freeze drying at different pH levels. The functional properties investigated were protein solubility, water and oil holding capacity, emulsifying properties, foaming properties, flocculation and coalescence indices and textural properties. The solubility, oil holding capacity and foam stability of the freeze dried protein isolates were determined to be higher than the RW dried samples.

Effect of vegetable proteins on physical characteristics of spray-dried tomato powders.

In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins.