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Nutrition Design Modeling Method Development for Structural Analysis and Formulation Modeling of Giresun Hazelnut Using Field Emission Gun – Scanning Electron Microscope (FEG-SEM)

Year 2024, Volume: 14 Issue: 1, 14 - 22, 15.03.2024
https://doi.org/10.31466/kfbd.1285165

Abstract

The structure analysis and composition modeling of Giresun hazelnuts were first time investigated to develop a nutrition design modeling method using the Field Emission Gun – Scanning Electron Microscope (FEG-SEM). Texture analysis of the hazelnut has shown cube-like oily surface, non- fibrous non-porous spreading structure, and particularly high elemental value of carbon (44.92%) and oxygen (45.562%), and P (1.22%), K (1.21%), Cl (7.09%) mineral elements stating that the Giresun hazelnut is oily spreading structure model, and natural oil carbohydrate and mineral models. The Giresun hazelnut was determined to be suitable for finely grinding to produce hazelnut flour and production of hazelnut nutrition assortments. The Giresun hazelnut was ground with water to produce white colored homogenized nonclotting vegetable type hazelnut milk with hazelnut aroma without additives.

References

  • Açkurt, F., Özdemir, M., Biringen, G., & Löker, M. (1999). Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 65, 309-313. https://doi.org/10.1016/S0308-8146(98)00201-5
  • Alkoshab, O., Righetti T.L., & Dixon, A. (1988). Evaluation of DRIS for judging the nutritional status of hazelnut. Journal of the American Society for Horticultural Science, 113(4), 643-647. https://doi.org/10.21273/jashs.113.4.643
  • Alasalvar, C., Shahidi, F., Liyanapathirana, C.M., & Ohshima, T. (2003). Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-6. https://doi.org/10.1021/jf0212385
  • Alasalvar, C., Amaral, J.S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry. 113, 4. https://doi.org/10.1016/J.FOODCHEM.2008.08.019
  • Bayrakdar, S., Çomak, B., Basol, D., & Yücedag, I. (2015). Determination of type and quality of hazelnut using image processing techniques. 23nd Signal Processing and Communications Applications Conference (SIU), 616-619. https://doi.org/10.1109/SIU.2015.7129899
  • Calà, E., Fracchia, A., Robotti, E., Gulino, F., Gullo, F., Oddone, M., Massacane, M., Cordone, G., & Aceto, M. (2022). On the Traceability of the Hazelnut Production Chain by Means of Trace Elements. Molecules, 27, 3854. https://doi.org/10.3390/molecules27123854
  • Cosmulescu, S., Botu, M., & Trandafir, I. (2013). The mineral source for human nutrition of nuts in different hazelnut (Corylus avellana L.) cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 41(1), 250–254. https://doi.org/10.15835/nbha4118307
  • Çetin, N., Yaman, M., Karaman, K., & Demir, B. (2020). Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars. Turkish Journal of Agriculture and Forestry, 44, 439-450. https://doi.org/10.3906/tar-1905-115
  • Dundar, M.S., & Altundag, H. (2004). Selenium content of Turkish hazelnut varieties: Kara Fındık, Tombul and Delisava. Journal of Food Composition and Analysis, 17(6), 707-712. https://doi.org/10.1016/j.jfca.2003.12.001
  • Di Matteo, M., Albanese, D., & Liguori, L. (2012). Alternative method for hazelnuts peeling. Food Bioprocess Technology, 5, 1416–1421, https://doi.org/10.1007/s11947-011-0509-7
  • Ermurat, Y. (2010). Fındık sütü üretimi. Türk Patent Enstitüsü, B.14.1.TPE.0.10.01-2010/04478
  • Özdemir, M., Açkurt, F., Kaplan, M., Yıldız, M., Löker, M., Gürcan, T., Biringen, G., Okay, A., & Seyhan, F. (2001). Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry, 73, 411-415. https://doi.org/10.1016/S0308-8146(00)00315-0
  • Özdemir, M., & Devres, O. (1999). Turkish hazelnuts: properties and effect of microbiological and chemical changes on quality. Food Reviews International, 15, 309–333. https://doi.org/10.1080/87559129909541193
  • Islam, A. (2018). Hazelnut cultivation in Turkey. Akademik Ziraat Dergisi, 7(2), 259-266. https://doi.org/10.29278/azd.476665
  • Kaleoğlu, M., Bayindirli, L., & Bayindirli, A. (2004). Lye peeling of ‘Tombul’ hazelnuts and effect of peeling on quality. Food and Bioproducts Processing, 82(3), 201-206, https://doi.org/10.1205/fbio.82.3.201.44184.
  • Karaosmanoğlu, H., & Üstün, N.Ş. (2022). Proximate, Mineral Composition, Color Properties of Organic and Conventional Grown Hazelnuts (Corylus avellana L.). Erwerbs-Obstbau, 64, 261–270. https://doi.org/10.1007/s10341-021-00634-x
  • Köksal, I., Artik, N., Simsek, A., & Günes, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509–515. https://doi.org/10.1016/j.foodchem.2005.08.013
  • Pelvan, E., Olgun, E.Ö., Karadağ, A.S., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102-108. https://doi.org/10.1016/j.foodchem.2017.10.011
  • Sahin, S., Tonkaz, T., & Yarılgaç, T. (2022). Chemical composition, antioxidant capacity and total phenolic content of hazelnuts grown in different countries. Tekirdağ Ziraat Fakültesi Dergisi, 19(2), 262-270. https://doi.org/10.33462/jotaf.893244
  • Şeker, M.E. (2023), Elemental analysis and health risk assessment of different hazelnut varieties (Corylus avellana L.) collected from Giresun – Turkey. Journal of Food Composition and Analysis, 122,105475. https://doi.org/10.1016/j.jfca.2023.105475.
  • Simsek, A., & Aykut, O. (2007). Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. International Journal of Food Sciences and Nutrition, 58(8), 677-88. https://doi.org/10.1080/09637480701403202.
  • Turan, A. (2018). Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage. European Food Research and Technology, 244, 2181-2190.

Giresun Fındığının Alan Emisyon Tabancası–Taramalı Elektron Mikroskobu (AET-TEM) ile Yapısal İncelemesi ve Formülasyon Modellemesi için Besin Tasarım Yöntemi Geliştirilmesi

Year 2024, Volume: 14 Issue: 1, 14 - 22, 15.03.2024
https://doi.org/10.31466/kfbd.1285165

Abstract

Giresun fındığının yapı analizi ve kompozisyon modellemesi, ilk kez Alan Emisyon Tabancası – Taramalı Elektron Mikroskobu (FEG-SEM) kullanılarak bir beslenme tasarımı modelleme yöntemi geliştirmek için incelenmiştir. Fındığın tekstür analizi sonucunda küp benzeri yağlı yüzey, lifsiz gözeneksiz sürülebilen yapısı ve özellikle yüksek karbon (44.92%) ve oksijen (45.562%) elemental değerleri, P (1.22%), K (1.21%), Cl (7.09%) mineral elementleri, Giresun fındığının yağlı sürülebilen yapı modeli olduğunu, ve doğal yağ karbonhidrat ve mineral modelleri gösterdiğini belirtmektedir. Giresun fındığının ince öğütülerek fındık unu üretimine ve fındık besin çeşitleri üretimine uygun olduğu belirlendi. Giresun fındığı su ile öğütülerek beyaz renkli homojenize pıhtılaşmayan bitkisel tür fındık aromalı ve katkısız fındık sütü elde edilmiştir.

References

  • Açkurt, F., Özdemir, M., Biringen, G., & Löker, M. (1999). Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 65, 309-313. https://doi.org/10.1016/S0308-8146(98)00201-5
  • Alkoshab, O., Righetti T.L., & Dixon, A. (1988). Evaluation of DRIS for judging the nutritional status of hazelnut. Journal of the American Society for Horticultural Science, 113(4), 643-647. https://doi.org/10.21273/jashs.113.4.643
  • Alasalvar, C., Shahidi, F., Liyanapathirana, C.M., & Ohshima, T. (2003). Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-6. https://doi.org/10.1021/jf0212385
  • Alasalvar, C., Amaral, J.S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry. 113, 4. https://doi.org/10.1016/J.FOODCHEM.2008.08.019
  • Bayrakdar, S., Çomak, B., Basol, D., & Yücedag, I. (2015). Determination of type and quality of hazelnut using image processing techniques. 23nd Signal Processing and Communications Applications Conference (SIU), 616-619. https://doi.org/10.1109/SIU.2015.7129899
  • Calà, E., Fracchia, A., Robotti, E., Gulino, F., Gullo, F., Oddone, M., Massacane, M., Cordone, G., & Aceto, M. (2022). On the Traceability of the Hazelnut Production Chain by Means of Trace Elements. Molecules, 27, 3854. https://doi.org/10.3390/molecules27123854
  • Cosmulescu, S., Botu, M., & Trandafir, I. (2013). The mineral source for human nutrition of nuts in different hazelnut (Corylus avellana L.) cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 41(1), 250–254. https://doi.org/10.15835/nbha4118307
  • Çetin, N., Yaman, M., Karaman, K., & Demir, B. (2020). Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars. Turkish Journal of Agriculture and Forestry, 44, 439-450. https://doi.org/10.3906/tar-1905-115
  • Dundar, M.S., & Altundag, H. (2004). Selenium content of Turkish hazelnut varieties: Kara Fındık, Tombul and Delisava. Journal of Food Composition and Analysis, 17(6), 707-712. https://doi.org/10.1016/j.jfca.2003.12.001
  • Di Matteo, M., Albanese, D., & Liguori, L. (2012). Alternative method for hazelnuts peeling. Food Bioprocess Technology, 5, 1416–1421, https://doi.org/10.1007/s11947-011-0509-7
  • Ermurat, Y. (2010). Fındık sütü üretimi. Türk Patent Enstitüsü, B.14.1.TPE.0.10.01-2010/04478
  • Özdemir, M., Açkurt, F., Kaplan, M., Yıldız, M., Löker, M., Gürcan, T., Biringen, G., Okay, A., & Seyhan, F. (2001). Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry, 73, 411-415. https://doi.org/10.1016/S0308-8146(00)00315-0
  • Özdemir, M., & Devres, O. (1999). Turkish hazelnuts: properties and effect of microbiological and chemical changes on quality. Food Reviews International, 15, 309–333. https://doi.org/10.1080/87559129909541193
  • Islam, A. (2018). Hazelnut cultivation in Turkey. Akademik Ziraat Dergisi, 7(2), 259-266. https://doi.org/10.29278/azd.476665
  • Kaleoğlu, M., Bayindirli, L., & Bayindirli, A. (2004). Lye peeling of ‘Tombul’ hazelnuts and effect of peeling on quality. Food and Bioproducts Processing, 82(3), 201-206, https://doi.org/10.1205/fbio.82.3.201.44184.
  • Karaosmanoğlu, H., & Üstün, N.Ş. (2022). Proximate, Mineral Composition, Color Properties of Organic and Conventional Grown Hazelnuts (Corylus avellana L.). Erwerbs-Obstbau, 64, 261–270. https://doi.org/10.1007/s10341-021-00634-x
  • Köksal, I., Artik, N., Simsek, A., & Günes, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509–515. https://doi.org/10.1016/j.foodchem.2005.08.013
  • Pelvan, E., Olgun, E.Ö., Karadağ, A.S., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102-108. https://doi.org/10.1016/j.foodchem.2017.10.011
  • Sahin, S., Tonkaz, T., & Yarılgaç, T. (2022). Chemical composition, antioxidant capacity and total phenolic content of hazelnuts grown in different countries. Tekirdağ Ziraat Fakültesi Dergisi, 19(2), 262-270. https://doi.org/10.33462/jotaf.893244
  • Şeker, M.E. (2023), Elemental analysis and health risk assessment of different hazelnut varieties (Corylus avellana L.) collected from Giresun – Turkey. Journal of Food Composition and Analysis, 122,105475. https://doi.org/10.1016/j.jfca.2023.105475.
  • Simsek, A., & Aykut, O. (2007). Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. International Journal of Food Sciences and Nutrition, 58(8), 677-88. https://doi.org/10.1080/09637480701403202.
  • Turan, A. (2018). Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage. European Food Research and Technology, 244, 2181-2190.
There are 22 citations in total.

Details

Primary Language English
Subjects Chemical Engineering
Journal Section Articles
Authors

Yakup Ermurat 0000-0002-0159-5283

Publication Date March 15, 2024
Published in Issue Year 2024 Volume: 14 Issue: 1

Cite

APA Ermurat, Y. (2024). Nutrition Design Modeling Method Development for Structural Analysis and Formulation Modeling of Giresun Hazelnut Using Field Emission Gun – Scanning Electron Microscope (FEG-SEM). Karadeniz Fen Bilimleri Dergisi, 14(1), 14-22. https://doi.org/10.31466/kfbd.1285165