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    Utilization of lentil flour as a biopolymer source for the development of edible films
    (John Wiley and Sons Inc., 2018) Aydogdu A.; Kirtil E.; Sumnu G.; Oztop M.H.; Aydogdu Y.
    Lentils are one of the cheapest and most nutritional protein sources for vegetarians. Our objective in this study was to evaluate the feasibility of using lentil flour as a raw material for the development of edible films and to investigate the effects of the glycerol concentration (Cg = 1%, 1.5%, and 2%) and process temperature (Tp; 70 and 90 °C) on the physical properties of these films. The films were characterized via their density; water solubility; thermal, morphological, and chemical characteristics; water vapor permeability (WVP); and tensile and optical properties. The lentil flour films were highly transparent and had lower water solubility values yet similar WVPs and mechanical properties compared to most other biodegradable films. An increase in Cg led to the formation of more flexible films with increased hydrophilicity. A Tp of 90 °C resulted in yellower, more transparent films with increased stiffness compared to a Tp of 70 °C. In this study, lentil flour was shown to be an ideal source for edible film production. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46356. © 2018 Wiley Periodicals, Inc.
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    Visualisation of cakes differing in oil content with magnetic resonance imaging
    (Taylor and Francis Inc., 2017) Kirtil E.; Tonyali B.; Aydogdu A.; Yildiz Bulut E.; Cilek Tatar B.; Oztop M.H.
    Magnetic resonance imaging (MRI) is a non-invasive imaging technique that can visualise samples’ interior by using the signal coming from mobile protons. The aim of this study was to examine the effects of oil content and peanut/raisin addition on cake quality and to illustrate the power of MRI in analysis of moisture and oil distribution. For this purpose, MR images were acquired with a spin echo sequence and relaxation times T1 and T2, and moisture content and firmness of cakes were measured. High oil cakes (HOC) had higher moisture content and lower firmness than low oil cakes (LOC). However, addition of raisin/peanut did not affect the firmness of cakes significantly. In MR images, HOC cake crumb, owing to its higher oil content, displayed larger signal intensities. Signal acquired from different slices demonstrated an increase in moisture content from crust to centre of the cakes. Peanut and raisin signals were suppressed in fat and water suppression sequences, respectively. Significant correlation between transverse relaxation time (T2a) and oil content (R2 = 0.99) was found. Moreover, longitudinal relaxation time (T1) was found to be strongly correlated with moisture content (R2 = 0.99). The results demonstrated MRI’s power as an accurate and non-invasive analysis method in baking. © 2017 Taylor & Francis Group, LLC.