Instructor Hüsnü Kasar, A Hybrid Approach In The Production Process Of The Etimek Dessert With Orange Sauce Applications Of Only Gelatin And Or Gelatin Treated With Infrared Radiation Gelatin Applications) and The Concept of Antioxidant and Its Importance An Example of Spices.
Instructor Hüsnü Kasar, A Hybrid Approach In The Production Process Of The Etimek Dessert With Orange Sauce Applications Of Only Gelatin And Or Gelatin Treated With Infrared Radiation Gelatin Applications) and The Concept of Antioxidant and Its Importance An Example of Spices.
The first paper aiming to reduce the caloric value of Etimek dessert, to investigate the usability of gelatin instead of starch, to compare heat-treated gelatin with untreated gelatin (control) and to investigate its applicability in Etimek dessert. and focused on producing healthier diet desserts. In addition, as a result of the study, which aimed to bring innovations and heat treatments applied in food processing such as infrared radiation to the literature, infrared application gave the ability to dissolve gelatin samples in cold water, a more viscous sauce was obtained with heat-treated gelatin, and it was observed that the layer formed by the sauce was more pronounced. During the preparation of the orange sauce, the sauce prepared using heat-treated gelatin tended to foam and overflow more than the sauce prepared with control gelatin on the stove. According to the results obtained, it was understood that the heat-treated gelatin can give consistency faster and bind the sauce used in the dessert more quickly. It was also observed that the dessert prepared with heat-treated gelatin after the preparation of the orange flavored Emek dessert sauce was more distinctive and better in appearance than the dessert prepared with control gelatin. In addition, it was concluded that the optimization of the desired properties in the sauce of Emek dessert was achieved by applying heat-treated gelatin as a starch substitute in the production of etimek sauce. In the presentation of his second paper, which he wrote for the purposes of examining the spice samples containing antioxidants and raising awareness in the food sector, Kasar made recommendations on the correct use of spices.
