1 Ocak 2024 Dergi makalesi Açık Erişim

Koc, Gulsah Caliskan; Sarioglu, Hira Yuksel; Dirim, Safiye Nur; Pandiselvam, Ravi

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    "creators": [
      {
        "affiliation": "Usak Univ, Esme Vocat Sch, Food Proc Dept, Food Technol Program, Usak, Turkiye", 
        "name": "Koc, Gulsah Caliskan"
      }, 
      {
        "affiliation": "Ege Univ, Dept Food Engn, Izmir, Turkiye", 
        "name": "Sarioglu, Hira Yuksel"
      }, 
      {
        "affiliation": "Ege Univ, Dept Food Engn, Izmir, Turkiye", 
        "name": "Dirim, Safiye Nur"
      }, 
      {
        "affiliation": "Cent Plantat Crops Res Inst, ICAR, Physiol Biochem & Postharvest Technol Div, Kasaragod, Kerala, India", 
        "name": "Pandiselvam, Ravi"
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    "description": "<p>The objective of this study was to investigate how the various storage temperatures affected the physical properties, flow characteristics, microstructure, and glass transition temperature of spinach juice agglomerates. For this purpose, spray-dried spinach juice powders were processed to agglomerates by using a modified fluidized bed dryer (1.6 m/s airflow rate, 60 degrees C drying air temperature, 20 min processing time, and with different binder solutions containing agents as maltodextrin, gum Arabic, and whey powder isolate). The analyses were carried out every month throughout 6 months while the spinach juice agglomerates were stored at temperatures of 4, 20, and 35 degrees C. The results revealed that over the storage time, the moisture content and water activity values of the agglomerates were generally under 11% and 0.6, respectively. The color values generally showed a decreasing trend depending on the storage time. The solubility times of the samples stored at 4 degrees C were longer than those of stored at other storage temperatures. The SJA-GA had the lowest HR and CI values and thus the best flowability properties during all storage times. There was no detectable change in the structures of SJA stored at 20 degrees C according to the storage time. Throughout the storage time, it was discovered that the glass transition temperature of all spinach juice agglomerates was remarkably similar. Overall, the investigation revealed that storage at 35 degrees C for 6 months might be suitable because it delivered the intended outcomes such as greater flowability and cohesiveness, and shorter wettability and solubility times.</p>\n<p>The effect of the different storage temperatures on the properties of spinach juice agglomerates was studied. The analysis were performed monthly during the 6 months of storage at 4 +/- 2 degrees C, 20 +/- 2 degrees C, and 35 +/- 2 degrees C temperatures. The color values generally showed a decreasing trend in general depending on the storage time. There was no change in their structures depending on the storage time. The glass transition temperature (Tg) values of all spinach juice agglomerates were nonsignificant during storage.image</p>", 
    "doi": "10.1111/jtxs.12803", 
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    "journal": {
      "issue": "1", 
      "pages": "15", 
      "title": "JOURNAL OF TEXTURE STUDIES", 
      "volume": "55"
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    "publication_date": "2024-01-01", 
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      "title": "Dergi makalesi", 
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    "science_branches": [
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    "title": "Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties"
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