Gıda Teknolojisi
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Red Lentil
LENTIL CONTENTS Introduction Kinds of lentil Physical & chemical criteria of red lentil Flowchart / Equipments Processing Quality parameters Technologies of lentil Properties of final product Properties of by-products INTRODUCTION The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens -shaped seeds. It is about 40 centimeters (16 in) tall and the seeds grow in pods, usually with two seeds in each. Lentil colors range from yellow to red-orange to green, brown and black. Lentils also vary in size and…
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Roasted Hazelnut
Submitted by: Dilek MELEK Mustafa MUTLU Şeyma NARLIOĞLU Selçuk OK Gülşah OKUR Meryem ÖNGÖREN Instructor: Prof.Dr. Hüseyin BOZKURT •Hazelnut is known as cobnut or filbert nut •One of the biggest producer is Turkey Hazelnuts are rich in •Protein •Carbohydrate •Fat •Antioxidant •Harvest is done between the beginning and the end of August …
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Sweet Tarhana
INTRODUCTION What is sweet tarhana PROPERTIES OF RAW MATERIAL RAW SIMIT GRAPE FOR MOLASSES WALNUT CINNAMON AND CLOVE PROCESS LINE CHART Process of Grape Juice PROCESS OF SWEET TARHANA TECHNOLOGIES WASHING SEPARATION OF BUNCH CRUSHING PRESSING SEPARATION HEATING CLARIFICATION AND DEACIDIFICATION FILTRATION CRITICAL PARAMETERS PARAMETERS PROPERTIES OF BY-PRODUCTS THANKS TO Sevim KAYA For endless patience and soothing laughter.. …
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Turkish Delight ( Lokum )
FE 401 FOOD TECHNOLOGY Name of project : Turkish Delight (Lokum) Submitted to : Prof. Dr. Sevim KAYA Submitted by : İsmail DEMİR Hüseyin Demircan İlknur SALMAN Merve AYDINGÜLER Derya GÜNBİL Mehmet Lütfi GÜZEL Submission date: 19 / 05 / 2013 CONTENT Content Abstract 1. Introduction 1.1. History of Lokum 2. Raw Material Description 2.1. Sugar 2.2. Starch 2.3. Water 2.4. Acid 2.5.Color,Odor & Additives 3. Process Description 3.1. Process Flow Chart of Lokum 3.1.1. Preparing Sugar Syrup and Starch Milk 3.1.2. Mixing and Cooking & Adding Flavors 3.1.3. Pouring and…
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Whole Wheat Bread
FE 401 FOOD TECHNOLOGY WHOLE WHEAT BREAD INSTRUCTOR: Prof.Dr.Şenol İBANOĞLU HISTORY OF BREAD WHAT IS WHOLE WHEAT BREAD? ADVANTAGES OF WHOLE WHEAT BREAD DRAWBACKS OF WHOLE WHEAT BREAD INGREDIENTS FLOUR Gluten content WATER SALT YEAST PROCESS MIXING AND KNEADING FIRST FERMENTATION Dividing and Rounding Intermediate Fermentation Moulding Proofing KNIFING BAKING Cooling Packaging ANALYSIS FINAL PRODUCT …
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Cane Sugar
CANE SUGAR RAW MATERIAL The sugar requirements of the world are supplied from 2 main sources . The sugar cane is one of them. Climatically sugar cane is a tropical plant. The sugar cane requires ; • High Temperature • Ample supply of water during the growing period. It has average 2- 10 meters lengths The sugar production by 70 % on the world is supplied from sugar cane. There are two important reasons : • Cost of sugar production from sugar cane lower than sugar beet. • Sugar cane…
