Akademik Veri Yönetim Sistemi
ŞÜMNÜ S. G. (Yürütücü), Şahin S., Yazıcıoğlu N.
TÜBİTAK Uluslararası İkili İşbirliği Projesi, 2024 - 2026
i)Scientific/Technological Excellence: Excessive consumption of sodium/salt is associated with a significant number of annual deaths. The World Health Organization (WHO) recommends reducing salt intake to 5 g per day for each individual. However, both Türkiye and South Korea surpass this recommended threshold. In order to address this issue, the governments force the food industry to lower the levels of salt/sodium in food products. However, using alternative salt resources and reducing salt content have an adverse impacts on the taste and overall quality of foods. Consequently, the utilization of double emulsion can be considered as a novel approach to decrease salt contents without compromising taste and quality.
Thus, the objective of the project is to decrease salt concentration of various foods by double emulsions. Hummus and crackers are selected as emulsion type foods, which are present in the salt reduction guide published by Turkish Ministry of Health under the categories of ready to eat meals and crackers, respectively. Korean side will apply these double emulsions to their native sauces such as jajang and curry. The uniqueness of the carbohydrate and protein sources in the double emulsions used in this project, the limited exploration of utilizing double emulsions for salt reduction in food, and the originality of employing double emulsions for salt reduction in ready-to-eat meals, crackers, and sauces are the novelties of this research.
ii) Methodology: In this project, first double emulsions will be produced by using fenugreek gum and chickpea waste flour. The independent variables will be the homogenization methods (ultrasonic and high speed homogenizations), concentration of salt (1,2, 3%), and fenugreek gum and chickpea waste flour (2, 3, 4%) in the outer phase of double emulsions. Emulsions will be characterized by particle size, rheological properties, optical imaging analysis, encapsulation efficiency, in vitro sodium release, sensory evaluation, and electronic tongue salt perception tests. Emulsions with best acceptable results will be incorporated into hummus and crackers and the products will be evaluated by stability tests, measurement, rheological properties, pH, and moisture content, color analysis, sensory analysis, and electronic tongue salt perception. Korean side will apply double emulsions in jajang and curry sauces. Finally, each site will share the information about creating double emulsions and applying these emulsions to the foods that are specific to each country.
iii) Project Management: Both institutions have high experience in the management and delivery of research grants with a strong understanding of the necessary principles of managing staff, budgets, deliverables, and reporting. There will be regular virtual meetings to ensure the efficient progress of the project. Both institutions intend to travel to partner institutions. This is in fact important for the development of researchers in the project and to maximize the transfer of knowledge between the institutions.
iv) Importance of International Collaboration: The scientists in both institutes are expert in emulsions and determination of physical properties of foods. The international collaboration will not only help to transfer knowledge between different institutions but will also bring significant outputs in food area. In the project, it is aimed to reduce the salt content of various types of foods which is one of the most important health issues in Türkiye, South Korea and the World. Turkish side will be responsible for developing salt reduced double emulsions by using ingredients (fenugreek and chickpea flour) specific to Türkiye. Then, they will use these emulsions for formulating model foods such as hummus and crackers. Korean side will develop double emulsions by using different ingredients (black bean paste and vegetable stock) to apply it to their native sauces (jajang and curry sauces). Both sides will complement each other by transferring their emulsions to each other to formulate their native food products. Turkish side will also measure the salt perception of emulsions and foods by electronic tongue during their visit to South Korea. It is obvious that project cannot be achieved without international collaboration of the both sides.
v) Impact: The results of the project will be published in high impact international journals. In addition, the results will be presented by international and national conferences by both sides. Two Msc thesis will be conducted by the Turkish side. This project will be helpful in strengthening the scientific and academic relations between the two countries. Different types of products specific to Türkiye and South Korea will be produced will low salt content without losing the sense of salt. By reducing the salt content of foods through the implementation of double emulsion technology, the project has the potential to generate significant social impact in terms of health and well-being. By offering reduced-salt options without compromising taste and sensory quality, the project encourages individuals to make healthier food choices. The project has also an environmental impact since wastes will be used from chickpea to formulate the double emulsions.