Burçe Ataç Mogol

Hacettepe University

The extraction of butter from cocoa seeds involves various processing steps that weak the lipid-storing cell walls of cocoa cotyledons. Roasting is particularly critical, making cocoa nibs porous and brittle. In this study, the degree of disruption of the microstructure of cocoa nibs, and the quality and aroma profile of cocoa butter, were evaluate...

Roasting is an important step in cocoa processing causing water loss and generating volatile compounds responsible for chocolate aroma like nitrogen-heterocycles. In this study, the comparison of two techniques, oven roasting, and fluidized bed roasting, in terms of effective water diffusivity (De) and activation energies of formation (Ea) of nitro...

In this study, addition of asparaginase and glycine were tested for mitigation of acrylamide in roasted malt. Free asparagine and reducing sugars increased during germination of barley. Increasing the roasting temperature increased rate of acrylamide formation and browning in malt. Application of asparaginase (3000 and 4000 ASNU/kg) and glycine (30...

Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the worl...

Consumers tend to reduced-fat products recently due to health concerns, which create a need to design reduced-fat products either changing the recipes or the processes. In the last decade, baking was introduced to reformulated potato chips production to low-fat chips; however it might lead to higher acrylamide formation due to increased processing...

Dry and subsequent wet heating were used to glycate soy proteins with dextran or glucose, followed by fractionation based on size and solubility. Dry heating led to protein glycation (formation of furosine, Nε-(carboxymethyl)-l-lysine, Nε-(carboxyethyl)-l-lysine, and protein-bound carbonyls) and aggregation (increased particle size); while subseque...

The effect of binding of the flavonoid, (-)-Epigallocatechin-3-gallate (EGCG) and green tea extract (GTE) to beta-lactoglobulin (β-Lg) and micellar casein (micellar casein isolate, MCI) on protein digestibility was investigated. β-Lg resisted digestion by pepsin, but in the presence of EGCG digestion of β-Lg was enhanced. Binding of EGCG to β-Lg wa...

Acrylamide, a probable carcinogen on human, is formed in foods via Maillard reaction during thermal process. Asparagine is the backbone of acrylamide and its conversion is highly promoted in the presence of a carbonyl compound, such as reducing sugars. It is mostly found in thermally processed foods and potato chips, French fries, biscuits, coffee...

Visual perception plays a key role in the selection of nutritious and healthy foods. Color, as one of the most important senses of vision, can be used as an indicator of food quality/defects and grade. It is recommended consumers include various colors in their plate to obtain various vitamins and minerals. Color is also thought to be related to an...

Furan has been known to contribute to the sensory properties of food. However, when the US Food and Drug Administration (FDA) published a survey and announced that furan is present in canned and jarred foods that undergo heat treatment, the topic took attention by the researchers due to its carcinogenicity. According to the survey conducted by both...

This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. It was confirmed that the effect of GTP on the syneresis rate was concentration dependent. In comparison to the control, GTP decreased syneresis...

Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities. It may be used in thermally processed foods such as bread to delay staling and improve the microbial stability during the shelf-life. However, the thermal process could lead to the formation of harmful compounds in bakery products through ch...

Heat induces chemical changes that may lead to the formation of toxic compounds, so-called thermal process contaminants. Intensive scientific studies on these compounds have been conducted over the past decade. Researchers have gained increasing insight in understanding the presence, formation, and potential risk to public health posed by the compo...

There have been many efforts to make thermally processed foods safer by controlling the chemical reactions responsible for the formation of process-related contaminants. Researchers continuously seek an effective alternative technique to mitigate acrylamide formation for different food products. Besides reformulating the food recipe, acrylamide for...

The formation of free MCPD (3-MCPD, 2-MCPD) and its esters (bound-MCPD) was investigated in biscuits baked under various time and temperature combinations. The effect of salt as a source of chloride on the formation of these processing contaminants was also determined. Kinetic examination of the data indicated that increasing baking temperature led...

Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chemical contaminants, like acrylamide, hydroxymethylfurfural (HMF), free and bound chloropropanols, and furan are also consequences of thermal processing. Due to their health concern, authorities reported that their formation needed to be minimized. The...

Computer vision based image analysis has been widely used in food industry to monitor food quality. It allows performing low cost and non-contact measurement of colour. In this paper, two computer vision based image analysis approaches are discussed to extract mean colour or featured colour information from the digital images of foods. These kinds...

A combined conventional and vacuum process was introduced as a new baking technology to mitigate acrylamide and 5-hydroxymethylfurfural (HMF) in biscuits in this study. Firstly, these processes were compared for acrylamide and HMF formations, drying rate, and browning development at different temperatures. Acrylamide concentrations in biscuits atta...

BACKGROUND The Maillard reaction indicators furosine, hydroxymethylfurfural (HMF), acrylamide and color were determined to evaluate heat effects induced during extrusion, infrared and microwave heating of soybean. In addition, the present paper aimed to study changes in the phenolic compounds, as well as in the overall antioxidant properties of dif...

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color was investigated in this study. Baking experiments were conducted at 205 °C either completely under atmospheric pressure (Pabs = 101 kPa) or partially under atmospheric pressure and partially under reduced pressure (Pabs = 40 and 60 kPa). Baking times were adjusted...

Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165°C for...

This study aimed to investigate the effect of oxidizing and reducing agents on the formation of furan through ascorbic acid (AA) degradation during heating at elevated temperatures (≥100 oC) under low moisture conditions. To obtain these conditions, oxidizing agent, ferric chloride (Fe), or reducing agent, cysteine (Cys) was added to reaction mediu...

Two types of instant teas produced from low- and high-quality black teas were examined for their proximate composition, dietary fiber, minerals, water-soluble vitamins, total phenolic content, various antioxidant assays, phenolics (flavanols, condensed phenolics, and phenolic acids), alkoloids, and carotenoids as well as taste-active compounds (sug...

The impact of raising agents on formation of heat-induced contaminants, acrylamide and 5-hydroxymethylfurfural (HMF), with focus on the efficiency of enzyme asparaginase as a potent tool for acrylamide reduction was investigated in the model system of cereal products. Acrylamide formation was strongly supported by ammonium hydrogen carbonate (NH4HC...

This study aimed to develop functional bread enriched with omega-3 fatty acids or silymarin. Nano sized complexes prepared in suspension by means of high-pressure homogenization were spray dried to obtain micron sized aggregated particles of omega-3 fatty acids and silymarin encapsulated with high amylose corn starch (HACS). These particles were in...

The effects of single- and multiple-stage extraction procedures were studied on the extraction yield of acrylamide for various cereal- and potato-based thermally processed foods. In the multiple-stage procedure, extraction of ground sample was sequentially performed up to four times using 10 mM formic acid or methanol as the extraction solvents. Th...

Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities. It may be used in thermally processed foods such as bread to delay staling and improve the microbial stability during the shelf-life. However, the thermal process could lead to the formation of harmful compounds in bakery products through ch...

Formation of Maillard reaction products (MRPs) including 5-hydroxymethylfurfural (HMF) and acrylamide has been an intensive area of research in recent decades. The presence of reactants such as sodium chloride may influence the Maillard reaction (MR) pathways through the dehydration of various key intermediates. The aim of this work was to test the...

Seven grades of black tea [high-quality black tea (grades 1-3) and low-quality black tea (grades 4-7)], processed by ÇAYKUR Tea Processing Plant (Rize, Turkey), were examined for their proximate composition, dietary fiber, minerals, and water-soluble vitamins as well as total phenolic content, various antioxidant assays, phenolics (flavanols, alkol...

This study aimed to investigate the mechanism of acrylamide formation during heating asparagine (ASN) at elevated temperatures with glucose (GLC), and 5-hydroxymethyl-2-furfural (HMF). The results revealed that HMF rapidly reacted with ASN, leading to acrylamide formation. The ASN-HMF model system generated acrylamide more efficiently than the ASN-...

This study aimed to evaluate the effects of multi-grain (wheat, oat, rye, wheat bran, soy, maize) combinations on Maillard reaction products (MRPs) and total antioxidant capacity (TAC) in breads. Wheat bran-, soy- and maize-containing breads were efficient in suppressing the formation of 5-hydroxymethylfurfural. All multi-grain combinations had hig...

This study describes a rapid and sensitive analytical method for the determination of amino acids in foods and drinks. The method entailed dilution or extraction of amino acids from foods using the mixture of acetonitrile and 0.1% aqueous formic acid (50:50, v/v). Chromatographic separation of underivatized amino acids was performed using a hydroph...

This study aimed to investigate the ability of curcumin to convert asparagine into acrylamide during heating at different temperatures. Binary and ternary model systems of asparagine-curcumin and asparagine-curcumin-fructose were used to determine the role of curcumin on acrylamide formation in competitive and uncompetitive reaction conditions. The...

5-Hydroxymethyl furfural (HMF) may occur in malt in high quantities depending on roasting conditions. However, the HMF content of different types of beers is relatively low, indicating its potential for degradation during fermentation. This study investigates the degradation kinetics of HMF in wort during fermentation by Saccharomyces cerevisiae. T...

The aim of this study was to develop functional bread enriched with omega-3 fatty acids. High amylose corn starch was used to form nanosized complexes with flax seed oil that was converted to powder of microparticles by spray drying. The particles were then incorporated into bread formulation at different amounts to investigate their effects on bre...

Background and Aim High concentrations of acrylamide found in common fried and baked foods attained considerable public concern since it has been classified as a probable human carcinogen. Many analytical methods have been published for the determination of acrylamide in foods. Although these methods perform well for quality control purposes in a f...

The Maillard reaction occurring between amino acids and sugars produces neo-formed compounds having certain levels of antioxidant activity depending on the reaction conditions and the type of reactants. The objective of this study was to investigate enzymatic browning inhibition capacity of Maillard reaction products (MRPs) formed from different am...

Adsorption of dark colored compounds onto adsorbent resin was studied for different adsorbent resin concentrations (1.5, 2.0, 3.0, 5.0, 10.0, 15.0 g resin/L apple juice) and different degrees Brix ratios of apple juice (10, 20, 30 degrees Brix). The equilibrium data obtained fitted well to Langmuir isotherm. The maximum adsorption capacity was foun...

Adsorption of the Maillard reaction products (MRP) onto a styrene-divinylbenzene copolymer based adsorbent resin (AR) was studied. The effects of various parameters such as temperature, AR concentration, contact time, and sugar concentration were investigated. Among various isotherms, the equilibrium data fitted best to the GAB isotherm which indic...