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Öğe Authentication of liquid egg composition using ATR-FTIR and NIR spectroscopy in combination with PCA(Wiley, 2020) Uysal, Reyhan Selin; Boyacı, İsmail HakkıBACKGROUND The starting point of this work is to propose a qualitative approach for authenticity confirmation of the composition of liquid egg products. To this end, it was aimed to detect the liquid egg authenticity and adulteration (with water) by using attenuated total reflectance Fourier-transform infrared (ATR-FTIR), near infrared (NIR) spectroscopy and chemometrics. RESULTS Liquid (n = 50) and dry (n = 50) samples of whole egg, egg yolk, egg white, and whole egg containing extra egg white (BXEW) and water (BXW) were prepared. Principal component analysis (PCA) models were formed using the data obtained from ATR-FTIR and NIR measurements of liquid and dry samples. A better classification was achieved with PCA model of ATR-FTIR measurements formed by using dry samples (100%) instead of liquid ones (80%). The best separation was obtained between dry sample groups of BXEW and BXW (adulterated). The presence of water content in liquid samples showed a negative effect on classification of the samples, while a good classification (100%) was obtained for NIR measurements of both liquid and dry sample groups. The developed PCA models achieved classification regardless of the form of egg samples (liquid or dry). CONCLUSION The results of the study revealed that adulterated egg samples (with water) could be qualitatively detected using ATR-FTIR and NIR spectroscopy techniques in combination with PCA.Öğe Determination of liquid egg composition using attenuated total reflectance Fourier transform infrared spectroscopy and chemometrics(Wiley, 2019) Uysal, Reyhan Selin; Yılmaz, Özay Menteş; Boyacı, İsmail HakkıBACKGROUNDThe use of liquid whole egg (LWE) in the food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture and total soluble solid (TSS) contents of LWE has also gained importance. Traditional methods usually require more time and effort, and the use of toxic chemicals for sample preparation; hence more efficient techniques (faster, cheaper and more reliable) are needed. In this regard, a novel technique that determines LWE components using attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy with partial least squares regression (PLS) is presented in this study. RESULTSThe actual values of LWE components were determined by applying reference methods. The accuracy of the PLS model was demonstrated by comparing the obtained predictions with the actual values of the components. High coefficients of determination values, which are 0.950, 0.992, 0.994 and 0.972, were achieved for protein, lipid, moisture, and TSS validation datasets, respectively. The error values, namely RMSEC, RMSECV and RMSEP, were obtained in the ranges 0.404-0.978, 0.57-1.82 and 0.83-1.84, respectively. CONCLUSIONSATR-FTIR spectroscopy coupled with chemometrics can provide a rapid and sensitive method for quality control of liquid egg composition.Öğe Determination of pasteurization treatment of liquid whole egg by measuring physical and rheological properties of cake cream(Wiley, 2019) Uysal, Reyhan Selin; Boyacı, İsmail Hakkı; Sumnu, GülümThe aim of this study is to determine whether liquid whole egg (LWE) is pasteurized by measuring the physical and rheological properties of cake cream. The applicability of the method was demonstrated on the creams prepared using unpasteurized and pasteurized LWE (ranging from 60 to 68 degrees C for 2 and 5 min). Foaming capacities (%) of the LWE samples were measured. Physical (specific gravity) and rheological properties (shear rate-shear stress and shear rate-viscosity) of the creams were measured. A statistically difference (decrease from 740 to 531) was found between the foaming capacity of unpasteurized and other LWE (pasteurized). The specific gravity of the control cream (containing unpasteurized LWE) was statistically found different from the other creams (containing pasteurized LWE) since it had more air bubbles. In addition, consistency index (K, decrease from 12.27 to 3.31 Pa.s(n)) and flow behavior index (n) of the control cream were found significantly different from the other creams due to the formation of less volume. A high correlation (r = .90) between the foaming capacity of LWE and consistency index of the cream was found. The results suggest that proposed method can be used as an alternative procedure to determine pasteurization treatment and foaming ability of LWE. Practical Applications Egg is one of the essential ingredients in cake batter formulation due to its ability to form foam. In recent years, liquid egg product (LEP) is more preferred thanks to its microbial safety and ease of use. On the other hand, LEP may damage the physical structure of bakery products because of the pasteurization treatment in LEP process. Pasteurization process may lead to a disruptive effect on foaming functions of egg proteins, which is ended in less volume of batter. Therefore, a practicable and reliable method is required to determine whether liquid egg is pasteurized or not. In present study, pasteurized liquid whole egg (LWE) could be determined by taking physical and rheological measurements of cake cream. In addition, a rapid and reliable analysis via rheological measurement of the cream can be proposed as an alternative to determine the foaming ability of egg.Öğe Determination of yolk:white ratio of egg using SDS-PAGE(Korean Society Food Science & Technology-Kosfost, 2020) Uysal, Reyhan Selin; Acar Soykut, Esra; Boyacı, İsmail HakkıThe aim of present study was to determine liquid egg adulteration based on yolk:white ratio of egg using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and by measuring Brix. To construct a calibration model, liquid egg samples were prepared by mixing egg yolk and white (yolk:white) at different concentrations. A high coefficient of determination value (R-2 = 0.992) was obtained. Limit of detection and limit of quantification were estimated as 62 g/kg and 187 g/kg. The accuracy of the model was tested using eleven LWE samples, and the yolk ratios of 90.9% of these samples were predicted successfully. Liquid whole egg (LWE) containing additional egg white up to 30% was also predicted with a low relative error of less than 10%. Yolk:white ratio of LWE samples and authentication of the components of LWE (containing extra white or water) can be determined using proposed method.Öğe Effects of heat-treated liquid whole egg on cake batter rheology and the quality of baked cake(Wiley, 2019) Uysal, Reyhan Selin; Şumnu, Gülüm; Boyacı, İsmail HakkıThe aim of the present study is to investigate the effects of heat-treated liquid whole egg (LWE) on cake batter rheology (shear rate-viscosity and shear rate-shear stress) and quality characteristics (moisture loss, color, porosity, texture, and specific volume) of baked cakes. LWE was pasteurized at different levels which were 60-68 degrees C for 2 and 5 min. Cake batter and baked cakes were prepared using both untreated and treated LWE, and rheological properties and quality characteristics were measured, respectively. Flow behavior index (n) and consistency index (K) of the control batter group were found significantly different from the treated LWE cake batters. Heat treatment of LWE showed an unfavorable effect on porosity (decrease from 59% to 49%), hardness (increase from 1.1 to 1.4 N), and specific volume (decrease from 3.6 to 3.4 cm(3)/g) of the baked cakes because of having less volume and a stiffer structure of heat-treated LWE batter.
