Yazarlar
- Dertli, Enes(35)
- Mercan, Emin(22)
- Sert, Durmuş(20)
- Arslaner, Ayla(17)
- Kutlu, Naciye(17)
- Kamiloğlu, Aybike(16)
- Tekce, Emre(16)
- Bayraktar, Bülent(14)
- Can, Zehra(14)
- Ecem Bayram, Nesrin(14)
- Gul, Volkan(12)
- Yilmaz, Mustafa Tahsin(11)
- Aksakal, Vecihi(10)
- Erdoğan, Yaşar(10)
- Gül, Volkan(10)
- Gıdık, Betül(10)
- İspirli, Hümeyra(10)
- Kaya, Hacer(9)
- Bayraktar, B.(8)
- Bayram, Nesrin Ecem(8)
- Erdogan, Ummugulsum(8)
- Kaban, Güzin(8)
- Çakır, Özlem(8)
- Bayram, Sinan(7)
- Cakir, Ozlem(7)
- Kaya, Mükerrem(7)
- Sefaoglu, Firat(7)
- Tekce, E.(7)
- Ercisli, Sezai(6)
- Erten, Tayyibe(6)
- Gercek, Yusuf Can(6)
- Gerçek, Yusuf Can(6)
- Kara, Yakup(6)
- Karbancioglu-Guler, Funda(6)
- Kotan, Gökşad Cemil(6)
- Öztekin, Sebahat(6)
- Akpolat, Hacer(5)
- Aydemir, Seyma(5)
- Esmer, Yusuf(5)
- Oztekin, Sebahat(5)
Yayınlar
- MakaleAçık Erişim2020Scopus SJRQ2High-throughput phenotyping approach for screening major carotenoids of tomato by handheld raman spectroscopy using chemometric methods
Akpolat, Hacer; Barineau, Mark; Jackson, Keith A.; Akpolat, Mehmet Z.; Francis, David M.; Chen, Yu-Ju; Rodriguez-Saona, Luis E.
Our objective was to develop a rapid technique for the non-invasive profiling and quantification of major tomato carotenoids using handheld Raman spectroscopy combined with pattern recognition techniques. A total of 106 samples with varying carotenoid profiles were provided by the Ohio State University Tomato Breeding and Genetics program and Lipman Family Farms (Naples, FL, USA). Non-destructive measurement from the surface of tomatoes was performed by a handheld Raman spectrometer equipped with a 1064 nm excitation laser, and data analysis was performed using soft independent modelling of class analogy (SIMCA)), artificial neural network (ANN), and partial least squares regression (PLSR) for classification and quantification purposes. High-performance liquid chromatography (HPLC) and UV/visible spectrophotometry were used for profiling and quantification of major carotenoids. Seven groups were identified based on their carotenoid profile, and supervised classification by SIMCA and ANN clustered samples with 93% and 100% accuracy based on a validation test data, respectively. All-trans-lycopene and β-carotene levels were measured with a UV-visible spectrophotometer, and prediction models were developed using PLSR and ANN. Regression models developed with Raman spectra provided excellent prediction performance by ANN (rpre = 0.9, SEP = 1.1 mg/100 g) and PLSR (rpre = 0.87, SEP = 2.4 mg/100 g) for non-invasive determination of all-trans-lycopene in fruits. Although the number of samples were limited for β-carotene quantification, PLSR modeling showed promising results (rcv = 0.99, SECV = 0.28 mg/100 g). Non-destructive evaluation of tomato carotenoids can be useful for tomato breeders as a simple and rapid tool for developing new varieties with novel profiles and for separating orange varieties with distinct carotenoids (high in β-carotene and high in cis-lycopene).
AtıfScopus40WoS32OpenAlex48
İncele - MakaleAçık Erişim2020Scopus SJRQ2Bioactive Characteristics of Wild Berberis vulgaris and Berberis crataegina Fruits
Eroǧlu, Arzu Yaşar; Çakir, Özlem; Saǧdiç, Mustafa; Dertli, Enes
There is an increasing trend to find novel sources of products with high antioxidant capacity and wild fruits are very good examples for these sources. In this study, fruits of Berberis vulgaris and Berberis crataegina, naturally grown in Bayburt province of Turkey, were tested for their physicochemical features, antioxidant capacities, phenolic compound profiles, and antimicrobial activities. The physicochemical analysis of the fruits revealed that the dry matter content, ash content, pH, and aw values were between 28.47% and 41.61%, 0.65% and 2.13%, 2.44 and 3.25, and 0.996 and 0.97, respectively. The total phenolic content of the fruits was determined by the Folin-Ciocalteu methodology, and for the determination of the antioxidant capacity of the fruits, DPPH, ABTS, and β-carotene bleaching methods were performed and a high level of antioxidant activity was observed. HPLC analysis was applied to identify the phenolic content of the fruits, and gallic acid and chlorogenic acid were found to be the dominant phenolic compounds in Berberis fruits. The water extracts of the Berberis fruits were tested against important foodborne pathogenic bacteria as potential antimicrobials. The extracts inhibited the growth of Bacillus cereus, Salmonella typhimurium, Yersinia enterocolitica, and Staphylococcus aureus at significant rates. This study revealed the potential antioxidant and antimicrobial characteristics of wild-type B. vulgaris and B. crataegina that can be used for different future applications.
AtıfScopus36WoS27OpenAlex26İncele - Derleme MakaleYayıncıda açık erişim2020Functional Ice Cream Technology
Arslaner, Ayla; Salik, Mehmet Ali
Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.
AtıfScopus29OpenAlex24TR Dizin2
İncele - MakaleYalnız künye2020Scopus SJRQ2Bee bread and bee pollen of different plant sources: determination of phenolic content, antioxidant activity, fatty acid and element profiles
Mayda, Nazlı; Özkök, Aslı; Ecem Bayram, Nesrin; Gerçek, Yusuf Can; Sorkun, Kadriye
This study aims to determine the plant sources, fatty acid composition, total phenolic-flavonoid content, antioxidant capacity, and elemental profile of bee pollen (BP) and bee bread (BB) samples from the same bee hive in different locations. 31 families and 71 species were determined by pollen analysis of BP and BB samples. Pollen frequencies in BB samples were generally similar or less than in BP. Total phenolic varied from 8.26 ± 0.299 to 43.42 ± 0.779 mg GAE/g, and total flavonoid ranged from 1.81 ± 0.040 to 4.44 ± 0.125 mg QE/g. ABTS and DDPH assays indicated that the samples have good antioxidant activity. Samples showed a protein content ranging from 17.6 to 22.2% while the total fatty acid was between 60.27 and 86.49%. The elemental analysis showed that all samples were rich in essential minerals. As a result, total protein, total fatty acids, moisture content and antioxidant capacity of BB samples were found to be lower than those of BP samples from the same hive. In spite of these data, it is necessary to work with more detailed and more samples to be able to say which bee product (bee pollen or bee bread) has superior properties as functional food.
AtıfScopus154WoS143OpenAlex172İncele - MakaleAçık Erişim2020Scopus SJRQ1Effects of churning with different concentrations of ozonated water on particle size, texture, oxidation, melting and microbiological characteristics of butter
Sert, Durmuş; Mercan, Emin
The effects of churning with different concentrations of ozonated water (OW) on fat particle size, texture, oxidation, melting and microbiological characteristics of butter from raw cream were investigated. For this purpose, butter samples were produced by churning with ozonated waters at concentrations of 0 (control), 0.15 (OW-15), 0.20 (OW-20), 0.25 (OW-25) and 0.30 (OW-30) mg L−1. Churning with OW increased the lightness and redness value of samples and decreased yellowness. Firmness value of samples ranged from 126.86 to 347.46 N, with an increase with ozone concentration. Mean fat particle size (D[4.3]) value of samples decreased with higher ozone concentration in churning water. OW reduced the oxidative stability of samples. Microbial reductions by churning with ozonated water ranged from 0.07 to 1.59 log. Microbiological analysis results showed that ozone treatment improved the microbial safety of butter samples produced from raw cream.
AtıfScopus14WoS10OpenAlex15İncele - MakaleAçık Erişim2020Scopus SJRQ2Determination of yield and quality parameters of oil sunflower genotypes grown in Turkey
Gul, Volkan; Coban, Furkan
Sunflower (Helianthus annuus L) has gained importance in the world as a significant oilseed for vegetable oil. The reactions of the same sunflower genotypes to varying ecologies are different, and yield and yield characteristics may vary depending on this. In this study, we were interested in understanding the differential sensitivity of specific sunflower genotypes to different agro-ecological environments in Turkey. A 2-year (2015–2016) study was conducted on a clay-loam soil in a low and high altitude environment to (i) evaluate the genotype × location × year interaction (G×L×Y) for sunflower genotypes, (ii) predict yield components performance and identify high stable sunflower genotypes, and (iii) make genotype-specific management and high performing genotype recommendations within and across agro-ecological regions. The highest yield of seed and oil yield was obtained from the Coral (G1) genotypes, averaging 3558.5 and 1535.6 kg ha-1, respectively in Erzurum and from the 64LC108 (G4) genotypes averaging 2905.7 and 1267.4 kg ha-1, respectively in Samsun ecological conditions. As a result, the determination of the sunflower genotypes suitable for the region will provide the opportunity to obtain high-yield and high quality products because the soil, environment and climatic factors of the region in which they are grown are very useful in determining seed yield and oil content.
AtıfScopus14WoS12OpenAlex15İncele - MakaleAçık Erişim2019Ayçiçeği Bitki Atık Küllerinin Bazı Bitki Besin Elementlerinin Belirlenmesi
Polat, Taşkın
Bitkiler gelişim süreçleri boyunca çeşitli bitki besin elementlerine ihtiyaç duyduklarından bu ihtiyaçları sentetik ve kimyasallar girdiler ile giderilmektedir. Bu da girdi maliyetini oldukça arttırmaktadır. Hâlbuki tamamen doğal bitki atıklarından elde edilen girdiler sayesinde bu tür sorunlar ortadan kalkacaktır. Özellikle yakacak olarak kullanılan ayçiçeği bitki atıklarından elde edilen kül, içeriğinde bulunan bitki besin elementleri ile önemli bir doğal gübre olma potansiyeline sahiptir. Bu çalışmada, farklı çeşitlere ait (Coral, Pioneer63F73, PioneerP64LL05, Pioneer64LC108, Goldsun, Şems, Aga1301, Duna, Bosfora ve PioneerPR64G46) ayçiçeği bitki atıklarının yanmasından elde edilen küllerinde bulunan bazı besin elementlerinin (B, Mg, P, K ve Ca) belirlenmesi amaçlanmıştır. Yapılan çalışma sonucunda, en yüksek B, Mg içeriği PioneerPR64G46 çeşidinden, P, Ca içeriği Pioneer P64LL05 çeşidinden ve K içeriği Pioneer64LC108 çeşidinden elde edilmiştir. Yapılan gözlemde, ayçiçeği atıklarının küllerinde oldukça yüksek fosfor ve potasyum içeriğinin mevcut olduğu, özellikle fosfor ve potasyumca fakir topraklarda gübre olarak kullanılabileceği öngörülmektedir.
AtıfOpenAlex1İncele - MakaleAçık Erişim2019Çay Üretiminde Üretici Geliri ve Verimi Artırmaya Yönelik Bir Araştırma: Artvin İli Örneği
Uzundumlu, Ahmet Semih; Kurtoğlu, Seval; Karayar, Simge; Ertek, Nur
Türkiye’de çay üretimi Doğu Karadeniz Bölgesi'nde yer alan 5 ilde yapılmaktadır. Bu illerden Artvin Türkiye üretiminden %10’luk pay alarak 3. sırada yer almaktadır. Ancak bu ilde çay verimi diğer iller kadar yüksek değildir. Bu çalışmanın amacı Artvin ilinde çay üretiminde verim düşüklüğüne neden olan faktörlerin belirlenmesi, bunların etkilerinin azaltılması ve kaliteye yönelik gelişmelerle üründe fiyat artışları sağlayarak hanelerin ekonomik kalkınmalarına yardımcı olmaktır. Çalışmada ana kitle oranlarına dayalı basit tesadüfi örnekleme yöntemi kullanılarak 100 birey ile yüz-yüze görüşülmüştür. Çalışma verileri Betimleyici Faktör Analizi ve En Küçük Kareler (EKK) yöntemi ile değerlendirilmiştir. Analiz sonuçlarına göre önceki yılın çay fiyatı arttıkça, bu yılın çay üretimini de arttırmaktadır. Gübre miktarı, üretim deneyimi ve arazi miktarındaki artışlar verim ve üretim artışında etkili olmuştur. Ayrıca çay üretimine yönelik destekler ve hane geliri artışları çay verimini düşürmektedir. Düşük verimli arazilerdeki çay bahçelerinde uygun bakım ve besleme yapılması hem çay verimini hem de kalitesini arttıracaktır. Verimsizleşen yaşlı çay bahçelerinin sökülerek yeni çay bahçelerinin tesis edilmesi ile hanehalkının refah seviyesi artırılabilir.
AtıfTR Dizin1İncele - MakaleAçık Erişim2019Vermikompostun Ayçiçeği (Helianthus annuus L.) Çeşitlerinin Fenolojik ve Morfolojik Özelliklerine Etkisi
Girgel, Ümit; Gıdık, Betül; Gül, Volkan
Bu çalışma Bayburt Üniversitesine ait deneme arazisinde farklı dozlardavermikompost (0, 100, 200, 300 ve 400 kg/da) uygulamalarında yağlık ayçiçeğiçeşitlerinin (Pioneer 64LC108 ve Pioneer 64LE119) fenolojik ve morfolojiközelliklerini belirlemek amacı ile 2018 yılında yapılmıştır. Araştırma TesadüfBlokları Deneme Deseni’ ne göre üç tekerrürlü olarak yapılmış olup, çalışmadaçıkış, tabla olum, çiçeklenme ve olgunlaşma süresi (gün), yaprak sayısı (adet), yaşve kuru sap verimi (kg/da), yaş dolu, yaş boş ve kuru tabla verimi (kg/da)incelenmiştir. Denemede çıkış, tabla olum, çiçeklenme ve olgunlaşma süresi,yaprak sayısı ve yaş tabla verimi Pioneer64LE119 çeşidinde fazla olurken, yapraksayısı, yaş ve kuru sap verimi, yaş dolu, yaş boş ve kuru tabla verimi isePioneer64LE119 çeşidinden elde edilmiştir. Vermikompost dozlarınızda dekara200 kg uygulandığında en fazla çıkış, tabla olum, olgunlaşma süresi ve kuru sapverimi elde edilirken, dekara 300 kg vermikompost dozunda ise en fazla yapraksayısı, yaş sap verimi ve çiçeklenme süresi elde edilmiştir. Sonuç olarak; sap verimideğerleri dikkate alındığında 300 kg’lık vermikompost dozu ve Pioneer 64LC108çeşidi önerilebileceği kanaatine varılmıştır.
AtıfOpenAlex4TR Dizin2İncele - Derleme MakaleAçık Erişim2019Nutritional and Sensory Quality in Organic and Conventional Foods
Erdogan, Ummugulsum; Talay, Rabia
Mankind needs air and water to sustain life also needs food at the same rate. The societies that met this need by natural farming method have changed to the conventional farming method which provides high productivity due to the increase in the world population and parallel to the increase in food need. This method, which carries various risks (synthetic pesticides, chemical fertilizers, etc.), has caused different views among scientists. Some scientists argue that conventional agriculture is risky. Therefore, organic agriculture emerged as an alternative to conventional agriculture. With the awareness of consumers nowadays consumers began to question food for the health. In this sense, food quality and sensory quality of food have gained importance. The quality of all foods from herbal (fruits/vegetables, cereals etc.) and animal (meat, milk etc.) origin is affected by the agricultural method. In this study, the effects of two different agricultural methods on foods and their effects on nutritional and sensory quality will be given.
AtıfOpenAlex1TR Dizin1İncele - MakaleAçık Erişim2019Tepsili Bir Kurutucuda Kırmızı ve Yeşil Elma Parçacıklarının Kurutma Performanslarının Karşılaştırılması
Tozlu, Alperen
Bu çalışmada, tepsili kurutucuda kurutulması için yeşil ve kırmızı elmalar kurutma malzemeleri olarak seçilmiştir. Kurutulacak katı gıdalar, deney sonuçlarını olumsuz yönde etkileyebilecek tüm kirletici maddelerden arındırılmak için damıtılmış su ile yıkanmış ve aynı boyutlarda kesilmiştir. Her bir elma parçasının uzunluğu, genişliği ve kalınlığı sırasıyla 65 mm, 37 mm ve 12 mm olarak ayarlanmıştır. Elma parçacıkları hassas terazilerle tartılarak 50 g, 100 g ve 200 g olarak gruplandırılmıştır. Daha sonra her deney seti için parçacıklar tepsili kurutucuya yerleştirilmiş, daha sonra, kurutma işlemi, kırmızı ve yeşil elma parçacıklarının (mp) farklı ağırlıklarında, kurutma hava hızında (U) ve kurutma sıcaklıklarında (Td) gerçekleştirilmiştir. Burada nem içeriği (MC), kurutma malzemelerinin kurutma performansını ifade etmek için önemli bir parametre olarak kabul edilmiştir. Ayrıca, enerji verimliliği ve normalleştirilmiş nem içeriği, kurutma sistemleri için önerilen ampirik denklem ile karşılaştırılmıştır. Deneysel çalışma 50 g ≤ mp ≤ 200 g, % 18 ≤ MC ≤ % 614.29, 0.03 ≤ MR ≤ 1, 59 o C ≤ Td ≤ 99 o C ve 0.992 m/s ≤ U ≤ 1.488 m/s aralığında gerçekleştirilmiştir. Bu çalışmanın sonucu, kırmızı elma parçacıklarının, yeşil elma parçacıklarına kıyasla fiziksel özellikleri nedeniyle aynı koşullarda daha iyi kurutma performansına sahip olmasıdır.
- MakaleAçık Erişim2019Functional Bioactive Components of Milk
Salik, Mehmet Ali; Arslaner, Ayla
Milk and dairy products are source of bioactive components that strengthen the immune system and also play a role in the regulation of many functional activities in the human organism. Some of these are casein, serum proteins, α-Lactoalbumin, β-lactaglobulin, serum albumin, immunoglobulins, glycoproteins, lactoferrin, lactoperoxidase and lysozyme; some lipid-based ingredients such as Docosahexaenoic Acid (DHA), Eicosapentaenoic Acid (EPA), Conjugated Linoleic Acid (CLA), phospholipids, sterols, vitamins and melatonin; minerals such as calcium and phosphorus. Serum proteins with high biological value from these components and protein and peptide fractions obtained by hydrolysis from these proteins are also used for enhancing nutritional value and improving the structural properties of foods and for enhancing food quality. In addition, the number of researches that are recommended to use foods such as lactoferrin, lactoperoxidase and lysozyme, which have natural antimicrobial properties in milk, and various fatty acids with antioxidant properties are increasing day by day. In this review, some bioactive components present in milk and their potential use in functional food production are discussed.
AtıfOpenAlex1TR Dizin1İncele - MakaleAçık Erişim2019Cytogenetical Analyses of some species of the genus Sisymbrium (Brassicaceae) in Turkey
Eroğlu, Halil Erhan; Ünal, Murat; Sefali, Abdurrahman; Martin, Esra; Kelkitoğlu, Aslıhan
In this study, karyotype analyses of three species belonging to the genus SisymbriumL. (Brassicaceae) and grown naturally in Turkey were conducted. These taxa areS. officinale (L.) Scop., S. runcinatum Lag. ex DC. and S.orientale L. The somatic chromosome number of 2n = 14 was reported forall species. Total chromosome lengths are between 1.33 and 2.43 µm in S.officinale, 1.30 and 2.48 µm in S. orientale, 1.02 and 2.18µm in S. runcinatum. The karyotypes are as follows: S. officinaleconsists of 12m + 2sm, S. orientale consists of 10m + 4sm and S. runcinatum consistsof 10m + 4sm chromosome pairs. S. runcinatum is the most asymmetricalkaryotype based on all index values.
AtıfOpenAlex6TR Dizin2İncele - MakaleAçık Erişim2019Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation an Some Physicochemical Characteristics in Sesame Seed
Sert, Durmus; Mercan, Emin
This research evaluated the efficacy of forced-air oven. halogen lamp and microwave roasting to inactivate 3 serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo) in sesame seeds. Also, weight loss. textural properties (hardness), water activity and color values of sesame seeds were investigated during the roasting processes. Microwave and halogen roasting inactivated completely Salmonella in sesame seeds which inoculated with 5.9 log cfu/g after 4 and 9 min, respectively. However, forced air oven roasting for 15 min achieved 2.0 log decrease in Salmonella. Halogen and microwave rapidly reduced hardness and a(w) values of sesame seeds compared to forced air oven. Weight loss of sesame seed in halogen and microwave roasting processes was faster than that of forced air oven. Color properties of sesame seeds were significantly affected by roasting methods. The results showed that halogen and microwave roasting can significantly minimize the risk associated with Salmonella in sesame seeds. Also. applications of halogen and microwave significantly decreased the roasting time as compared to forced-air oven.
AtıfWoS1OpenAlex2TR Dizin2İncele - MakaleAçık Erişim2019Scopus SJRQ3Genotypic identification of lactic acid bacteria in pastirma produced with different curing processes; [Farklı kürleme İşlemleri İle üretilen pastırmada laktik asit bakterilerinin genotipik İdentifikasyonu]
Çınar, Kübra; Fettahoğlu, Kübra; Kaban, Güzin
The lactic acid bacteria isolated from pastirma, produced under controlled conditions using two different curing temperatures (4°C or 10°C) and two different curing agents (150 mg/kg sodium nitrite or 300 mg/kg potassium nitrate), were subjected to genotypic (16S rRNA sequecing) identification. According to the identification results, 68 of 87 isolates (78.16%) was identified as Pediococcus pentosaceus. This species was followed by P. acidilactici (14.94%), Lactobacillus sakei (4.60%) and L. plantarum (2.30%), respectively. P. pentosaceus was dominant species in all curing applications (4°C/nitrate or nitrite or 10°C/nitrate or nitrite). Another species determined in all groups was P. acidilactici. While L. plantarum was only isolated from samples produced with nitrate (4°C or 10°C), L. sakei was isolated from samples produced with nitrite (4°C or 10°C). The effect of the curing agent on the biodiversity of lactic acid bacteria in pastirma was more effective than the curing temperature.
AtıfScopus3WoS3OpenAlex2İncele - MakaleAçık Erişim2019Scopus SJRQ3Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes
Fettahoğlu, Kübra; Çinar, Kübra; Kaya, Mükerrem; Kaban, Güzin
The aim of this study was to determine the effects of different curing temperatures (4 °C or 10 °C) and agents (KNO3 or NaNO2) on microbiological and physicochemical properties of pastırma and diversity of gram-positive, catalase-positive cocci (GCC+) and also to investigate some technological properties of the strains. Four different groups of pastırma were produced applying different curing temperatures and agents. After production, GCC+ isolated from pastırma were subjected to phenotypic and genotypic (16S rRNA sequencing) identification. Genotypically characterized strains were evaluated for their technological properties. In all groups, aw and pH were observed to be under 0.90 and over 5.5, respectively. In genotypic identification, 45 isolates were identified as Staphylococcus vitulinus, while other isolates identified were S. equorum (n = 15), S. saprophyticus (n = 15), and S. xylosus (n = 12). All of the strains could grow at different salt concentrations (8% and 15%) and temperatures (4 °C, 10 °C, and 37 °C). Four strains of S. saprophyticus showed strong lipolytic activity while nine strains of S. vitulinus had strong proteolytic activity. This study showed that different curing temperatures and agents are particularly effective on the microflora in pastırma; however, these factors do not cause a high diversity in GCC+ in terms of species.
AtıfScopus6WoS6OpenAlex7TR Dizin2İncele - MakaleAçık Erişim2019Scopus SJRQ3Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Arslaner, Ayla; Salik, Mehmet Ali; Özdemir, Salih; Akköse, Ahmet
This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L∗) were measured in samples with stevia. The addition of honey increased the b∗values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T'm).
AtıfScopus18WoS14OpenAlex16İncele - MakaleYalnız künye2019Scopus SJRQ1Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet
Meral, Raciye; Alav, Aslıhan; Karakas, CananYagmur; Dertli, Enes; Yilmaz, Mustafa Tahsin; Ceylan, Zafer
Nisin and curcumin loaded (NCL) nanomats having 172 nm mean diameter were successfully fabricated. The effect of NCL nanomats in terms of limitation of Total Mesophilic Aerobic (TMAB) and Lactic acid bacteria (LAB) in fish fillets was tested during the analysis period. On the 4th day, while TMAB load of C was 6.61 log CFU g−1, that of the sample coated with NCL nanomats was found to be 3.28 log CFU g−1. TMAB load of control samples reached above 6 log CFU g−1 on the 4th day of cold storage, TMAB load of fish samples coated with nanomats reached the same level up to the 12th day. The shelf life of coated fillets was extended to 12 day. 3–4 logarithmic decrease was obtained in LAB count by NCL nanomats during the analysis period. On the 4th storage day, the hardness value of C sample decreased 21% compared to NCL samples. All sensory attributes of C samples were acceptable by the 4th day of the storage; while sensory attributes of NCL samples were acceptable by the 10th day of storage. The study revealed that nisin and curcumin loaded nanomats could be effectively used to improve the quality of fish fillets.
AtıfScopus92WoS84OpenAlex91İncele - MakaleAçık Erişim2019Scopus SJRQ1Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics
Er, Betül; Sert, Durmuş; Mercan, Emin
The effects of transglutaminase (TGase) treatment of skim milk concentrates on physicochemical, powder flow, thermal, microstructural characteristics and protein profiles of skim milk powders (SMP) were investigated. Spray-dried SMP samples produced from milk concentrates were TGase-treated at enzyme concentrations of 0 (control), 0.020% (TG-20), 0.030% (TG-30) and 0.035% (TG-35). Lower particle size values were observed in TGase-treated samples. TGase treatment slightly decreased zeta potential and increased the a* value (redness) of SMPs. Up to a concentration of 0.030%, TGase treatment decreased caking characteristics and increased glass transition temperatures of samples. The TGase treatment above 0.035% significantly decreased cohesion index and compaction coefficient at different speeds. TG-35 showed free flowing flow behaviour depending on the cohesion index, whereas control, TG-20, and TG-30 showed easy flowing behaviour. SDS-PAGE analysis revealed that high molecular mass bands indicated cross-linking in TGase-treated milk powders.
AtıfScopus30WoS24OpenAlex31İncele - MakaleAçık Erişim2019Melissopalynology analysis, physicochemical properties, multi-element content and antimicrobial activity of honey samples collected from Bayburt, Turkey; [Türkiye'nin Bayburt Ilinden Toplanan Bal Örneklerinin Melissopalinolojik Analizi, Fizikokimyasal Özellikleri, Multi-Element Içerigi ve Antimikrobiyal Aktivitesi]
Ecem Bayram, Nesrin; Yüzer, Mustafa Onur; Bayram, Sinan
The aim of this study was to determine the plant sources, physicochemical properties, element content and antimicrobial effects of honey samples collected from 10 different regions of the province of Bayburt, Turkey. The melissopalynological analysis showed that the pollen samples of 67 plant taxa belonged to 34 plant families in honey samples and were found with different rates and TPN-10 values was found between 16024 and 90126. In addition to these, the amount of ash was between 0.13% and 0.32%, the electrical conductivity value was between 0.36 and 0.69 mS/cm, the moisture content was between 16.1% and 18.9% and the fructose/glucose ratio was between 0.92 and 1.18. As a result of physicochemical analysis, it was determined that the data obtained were in compliance with the standard values defined in by the Turkish Food Codex Communiqué on Honey (No: 2012/58). Elemental analysis performed with ICP-MS showed that the K element was the highest (261.34-1863.05 mg/kg) in all honey samples in total among the 42 elements. In addition to these, the antimicrobial effects of honey samples and minimum inhibition concentration values (MIC) were determined by the agar well diffusion (AWD) method and and microbroth dilution method respectively.
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