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

Yakup Ermurat

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.

Keywords

Nutrition design method development, structure analysis, composition modeling, Giresun hazelnut, Field Emission Gun – Scanning Electron Microscope (FEG-SEM).

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

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.

Keywords

Beslenme Tasarımı Yöntem Geliştirme, Yapı Incelemesi, Bileşen Modelleme, Giresun Fındığı, Alan Emisyon Tabancalı – Taramalı Elektron Mikroskobu (FEG-SEM).

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