The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine-based edible films were investigated. Films were produced from film-forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64°C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88-89%. WP addition reduced the tensile strength and increased the elasticity of the films.

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In present work, the effect of kefir use on edible film quality was characterized, and the mold growth on the films was monitored. Kefir was used in the production of gelatinebased film at concentrations ranging from 10% to 50%. The thickness of the films did not change with the use of kefir, however, their density increased. Hydrophilic properties of the films increased due to the decrease in the contact angle values of the films. The addition of kefir increased the greenness and yellowness of films and more significantly the opacity. The surface morphology of the films improved with the use of kefir, however cloudy structures were observed with excessive use. Kefir has also slightly reduced the mechanical properties of the films. Maximum thermogravimetric weight loss was determined on films with 30 and 50% kefir added. While no growth of Aspergillus flavus and A. paraciticus was observed on the film surface for 10 days. Novelty impact statement:In the food and packaging industry, efforts to increase the use of natural packaging materials such as environmentally friendly, biodegradable coating, and edible films that can be used instead of petrochemical packaging materials are gaining importance. For this purpose, in this study, the use of kefir in the production of edible films was considered as an alternative. The use of kefir, which has many health benefits, contains a wide variety of antimicrobials and is the source of some probiotic strains, in the production of edible films gains importance in terms of functional food development.

Bu çalışmada tarhananın bazı kalite özelliklerini geliştirmek amacıyla kinoa ununun kullanımı araştırılmıştır. Bu amaçla 6 farklı oranda (% 0, 20, 40, 60, 80 ve 100) kinoa unu, buğday unuyla ikame edilerek, tarhana üretiminde kullanılmıştır. Tarhana örneklerinde bazı fiziksel, kimyasal ve duyusal özellikler araştırılmıştır. Kinoa unu ikamesi ile genel olarak tarhana örneklerinin L*, a* ve b* değerlerinin azaldığı belirlenmiştir. Tarhana formülasyonlarında kinoa unu miktarının artmasıyla, kül, protein, yağ, fitik asit ve toplam fenolik madde içerikleri artarken, viskozite değerlerinin azaldığı tespit edilmiştir. En yüksek viskozite değeri kontrol örneğinde belirlenmiş olup, kinoa unu ikamesi ile örneklerin vizkozite değerlerinde düşüş gözlenmiştir. Duyusal analiz sonuçlarına göre, kinoa unu kullanımının tarhana formülasyonlarının genel kabul edilebilirliğinde önemli bir etkisinin olmadığı görülmüştür.