Determination of thechemicalstructure of dietbiscuitswith modern enstrumentaltechniques
| dc.authorid | 0000-0001-6783-7030 | en_US |
| dc.contributor.author | Karaca Açarı, İdil | |
| dc.date.accessioned | 2022-04-08T06:36:03Z | |
| dc.date.available | 2022-04-08T06:36:03Z | |
| dc.date.issued | 2021 | en_US |
| dc.department | MTÖ Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Biyomühendislik Bölümü | en_US |
| dc.description.abstract | There are too many deficiencies in the studies in terms of diet biscuit in the literature. This study aims to fill this gap in the literature. The % moisture content, structural content verification, thermal stability, degradation properties and % ash content of diet biscuit samples, structural characterizations, surface micromorphology and detailed structural analysis were determined with fast, precise, new instrumental techniques. Thermal degradation of the lemon-fiber diet biscuit sample started at 250 °C in four stages and completed at 585 °C. There is three-stage thermal degradation in wholemeal diet biscuit samples, starting at 229 °C and completed at 580 °C. There are 46.06% C, 1.60% N, 0.12% S and 6.68% H in lemon-fiber diet biscuits, and 45.51% C, 2.39% N, 0.15% S and 7.05% H in whole-wheat diet biscuits. Ca, K, Mg, Na, Zn element contents in diet biscuit samples were determined by AAS technique. In the diet biscuit samples, K was determined as the element with the highest amount and the element with the least amount was Zn. As a result, the work is comprehensive and original. It is believed that the study will fill an important gap in the literature and will be a useful resource for researchers. | en_US |
| dc.identifier.citation | AÇARI, İ. K. (2021). Determination of the chemical structure of diet biscuits with modern enstrumental techniques. Cumhuriyet Science Journal, 42(2), 299-309. | en_US |
| dc.identifier.doi | 10.17776/csj.837862 | |
| dc.identifier.endpage | 309 | en_US |
| dc.identifier.issn | 2587-2680 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 299 | en_US |
| dc.identifier.uri | 10.17776/csj.837862 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12899/935 | |
| dc.identifier.volume | 4 | en_US |
| dc.institutionauthor | Karaca Açarı, İdil | |
| dc.language.iso | en | en_US |
| dc.relation.ispartof | Cumhuriyet Science Journal | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Enstrumental techniques | en_US |
| dc.subject | Diet biscuit | en_US |
| dc.subject | Structural characterization | en_US |
| dc.subject | Thermal analysis | en_US |
| dc.subject | Morphologies analysis | en_US |
| dc.title | Determination of thechemicalstructure of dietbiscuitswith modern enstrumentaltechniques | en_US |
| dc.type | Article | en_US |
