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 Erişim2023Maun, Dut ve Kızılağaç Odunlarının Toprakta Gelişen Çeşitli Zararlı Organizmalara Karşı Maruz Kalması Sonrasında Meydana Gelen Renk Özelliklerinin Belirlenmesi
Ayata, Ümit; Ulay, Göksel
Her ağaç türü farklı yapısal özelliklere sahip olduğundan dolayı, aynı aktif toprak ortamında bulunan ve bu ortamda gelişen çeşitli zararlı organizmalara karşı farklı bir direnç özelliği sergilemektedir. Bu çalışmada, dut, maun ve kızılağaç odunlarına ait olan deney örnekleri aktif olan toprak ortamındaki 12 hafta sürenin renk özellikleri üzerine etkisi araştırılmıştır. Bekletme süresinin tamamlanmasının ardından, deney numuneleri toprak içinde kalan kısımları çıkarılmıştır. Akabinde su ile yıkanarak, iklimlendirme kabininde kurutulmuştur. Daha sonra deney örnekleri üzerinde renk parametrelerine ait olan ölçümler yapılmıştır. Elde edilen sonuçlara göre, b*, L*, C*, a* ve ho parametreleri için varyans analizi sonuçları anlamlı olarak elde edilmiştir. Toplam renk farkı değerlerinde ise en düşük kızılağaçta ∆E*: 11.54 olarak elde edilirken, maun odununda ∆E*: 18.11 ve dut ahşabında ∆E*: 19.07 olarak bulunmuştur. Her üç ağaç türü için aktif toprağa maruz kalması sonrasında L*, a*, b* ve C* değerlerinin azaldığı görülmüştür. ho değerinde ise maun ve kızılağaç odunlarında artışlar görülmüş, dut odununda ise azalmalar elde edilmiştir. Yapılan toprak testinin ahşap malzemelerin yapısal özellikleri ile sahip oldukları doğal renginde değişikliklere sebep olduğu tespit edilmiştir.
- MakaleAçık Erişim2023Bayburt İlinde Yetişen Yabani Meyvelerin Tespiti ve Bazı İncelemeler
Sefali, Abdurrahman
Bu çalışmada, 2019–2021 yılları arasında Bayburt ilinde tespit edilen 11 familyanın 20 cinsine ait 54 odunsu, etli, yabani meyve bulunduran takson verilmiştir. 54 taksonun 4’ü (%7,4) endemiktir. Tespit edilen taksonların fitocoğrafik bölgelere göre dağılımları şöyledir; %67’si çok bölgeli ya da bölgesi bilinmeyenler, %15’i Akdeniz, %9’u İran-Turan, %7’si Karadeniz ve % 1’i ise Hirkanya-Karadeniz fitocoğrafik bölge elementidir. Alan içerisinde en fazla takson sayısına sahip familya, 30 takson ile Rosaceae (%56) olmuştur. 7 takson sayısına sahip olan Rosa en yaygın cinstir. Ayrıca 8 takson Bayburt ili için yeni kayıt olarak verilmiştir. Boz ayı (Ursus arctos Linneaus, 1758) ve kaya sansarı (Martes foina Linnaeus, 1758)’nın yabani meyve ağaçlarının yakınında dışkıları tespit edilmiştir. Bayburt şehir pazarında ise alıç (Crataegus x bornmuelleri Zabel ex K.I.Chr. & Ziel., C. orientalis Pall. ex M.Bieb. subsp. orientalis ve C. tanacetifolia (Poir.) Pers.), elma (Malus sylvestris (L.) Mill. subsp. orientalis (Uglitzk.) Browic var. orientalis), armut (Pyrus elaeagnifolia Pall. subsp. kotschyana (Boiss.) Browicz), yunuseriği (Prunus divaricata Ledeb. var. divaricata), çakal eriği (P. spinosa L.) ve kuşburnu (Rosa ssp.) türleri Bayburt şehir pazarında satılmaktadır.
AtıfTR Dizin2
İncele - MakaleAçık Erişim2023Türkiye’deki Profesyonel ve Amatör Lig Futbolcularının Organik Gıda Tercihlerinin Belirlenmesi
Kul, Murat; Gıdık, Betül; Gidik, Osman; Evli, Fatih; Evli, Meltem
Bu çalışmanın amacı amatör ve profesyonel liglerde futbol oynayan sporcuların organik gıda tercihlerini, medeni durum, oynadığı lig, yaş, spor yaşı, eğitim durumu, kronik sakatlık durumu, oynadığı mevki, gelir düzeyi gibi değişkenler açısından incelenmiştir. Çalışma, amatör liglerde oynayan 838, profesyonel liglerde oynayan 233, toplamda 1071 futbol oyuncusu üzerinde gerçekleştirilmiştir. Çalışmada veri toplama aracı olarak Kişisel Bilgi Formu, “Organik ürün tüketimini etkileyen faktörler ve tutumlar üzerine bir saha çalışması” (Sarıkaya, 2007), “Erciyes Üniversitesi İİBF akademik ve idari personeli ile İİBF işletme gündüz ve ikinci öğretim öğrencilerinin organik ürünleri algılamaları” (Kacur, 2009) ölçekleri kullanılmıştır. Verilerin analizinde iki bağımsız değişken arasındaki anlamlı farkın olup olmadığını belirlemek amacı ile t-Test kullanılmıştır. Birden fazla bağımsız değişkenin kendi aralarındaki ilişkiyi belirlemek amacı ile Anova, hangi grupların arasında anlamlı fark olduğu ise Tukey Post Hoc testi uygulanmıştır. Sonuçta katılımcılarım medeni durum, kronik hastalık durumu, yaş, eğitim durumu, oynadığı lig ve gelir durumu değişkenlerinde anlamlı fark tespit edilmiştir. Bununla birlikte katılımcıların organik gıdalar hakkında bilgi sahibi oldukları ve organik gıdaları sağlıklı buldukları sonucuna da ulaşılmıştır.
- MakaleAçık Erişim2023Türkiye Florası İçin Yeni Bir İstilacı Bitki Kaydı: Grindelia hirsutula Hook. & Arn.
Sefali, Abdurrahman; Uzun, Kübra
Türkiye’de son yıllarda birçok istilacı bitki kaydı verilmiştir. Bunların bazıları tıbbi ve ekonomik öneme sahip olduğundan bahçe veya tarla kaçkını olarak değerlendirilmektedir. Bahçe kaçkını olduğu düşünülen ve tıbbi kullanımı (üst solunum yolları enfeksiyonlarının tedavisi) olan Grindelia hirsutula stilacı bir bitki olarak Kütahya ilimizde tespit edilmiştir. Bu istilacı bitki kaydı aynı zamanda ülkemiz florası için yeni bir cins kaydı (Grindelia) niteliğindedir. Bitkiye ait betimlemelerin yanı sıra fotoğraflar ve ayırt edici karakterler (papus kılçıkları, glandular tüyler ve yaprak özellikleri gibi) makalede sunulmuştur. Grindelia hirsutula’nın ülkemiz florasında yer alan Inula cinsinden farklılıkları belirlenmiştir. Bitkinin Kew Herbaryumu’nda bulunan isotip örneğine ait bilgilere ve dünya üzerindeki yayılışına yer verilmiştir.
AtıfOpenAlex1TR Dizin1İncele - MakaleAçık Erişim2023Soya proteini izolatı-fruktoz glikasyon konjugatlarının yapısı ve bazı teknofonksiyonel özellikleri üzerine ultrason işleminin etkisi
Yüzer, Mustafa Onur
Bu çalışmada, konjugatlar ultrasonik işlemden (130 W, 20 kHz) 5 ve 15 dakika sonra soya protein izolatı (SPI) ve fruktoz (F) sulu dispersiyonlarının ısıtılıp glikasyon reaksiyonu (95 oC, 30 dakika) gerçekleştirilmesiyle hazırlanmıştır. Ultrasonik ön işlemin, elde edilen SPI-F konjugatlarının yapı ve fonksiyonel özellikleri üzerindeki etkisi araştırılmıştır. Serbest amino grupları, aşılama derecesi ve FT-IR analizleri SPI-F konjugatlarının oluşumunu doğrulamıştır. Ultrasonik işlem glikasyon reaksiyonunu teşvik etmiştir. Konjugatların yapısal ve fizikokimyasal özelliklerindeki değişiklikler SPI’nin su tutma ve yağ tutma özelliklerinin düşmesine neden olsa da emülsifikasyon özelliklerini geliştirmiştir. Bu nedenle, emülsifikasyon özelliklerini kontrol etmek için soya proteini glikasyon konjugatlarının yapısını değiştirmek için optimum bir ultrasonik ön işlem kullanılabilir. Bu bulguların, gıda emülsiyonu ve diğer sistemlerde glikasyonla modifiye edilmiş protein-sakarit ikili sistemlerinin uygulanması için yararlı olacağı düşünülmektedir.
AtıfOpenAlex1TR Dizin2İncele - MakaleAçık Erişim2023Ultrasonic extraction conditions using response surface methodology: total phenolic content of bee pollen
Sahin, Huseyin; Can, Zehra; Gürgen, Ayşenur; Kara, Yakup
Bee pollen plays a significant role in bee nutrition, bee population sustainability, pollination processes, and its health and nutritional benefits for humans. It contains protein, vitamins, minerals, and antioxidants, offering valuable nutritional properties. The total phenolic content (TPC) is an important parameter in determining the nutritional and health value of pollen. The presence of high levels of phenolic compounds in pollen enhances their health benefits and can provide protective effects against diseases by combating oxidative stress. In the study, ultrasonic extraction conditions for pollen were optimized using the Response Surface Method to maximize TPC. The experimental study was designed according to Box-Behnken design: 30–70% ethanol ratio, 5–15 min of extraction time, and 10–20% ultrasonic amplitude modulation (AM). The TPC of the obtained extracts were determined using the Folin-Ciocalteu procedure. The optimal extraction conditions were predicted as 60.012% ethanol ratio, 11.054 min, and 19.160% AM for reaching 9.572 mg/GAE g extract.
AtıfOpenAlex3İncele - MakaleAçık Erişim2023Üniversite Öğrencilerinde Günlük Alınan Besin Öğeleri Dağılımının ve Metabolik Sendrom Riskinin Belirlenmesi: Bayburt Üniversitesi Örneği
Akeren, Zahide; Kaya, Oncagül
Amaç: Bu çalışma, Bayburt Üniversitesi Sağlık Bilimleri Fakültesi’nde öğrenim gören öğrencilerin günlük alınan ana besin öğeleri dağılımının ve metabolik sendrom riskinin belirlenmesi amacıyla gerçekleştirildi. Gereç ve Yöntemler: Araştırma verileri Aralık 2022-Şubat 2023 tarihleri arasında yüz yüze toplandı. Çalışmaya katılmayı kabul eden öğrencilere “veri toplama formu” ve “Metabolik Sendrom Araştırma Formu” doldurtulduktan sonra 24 saatlik besin tüketim kaydı verildi. Geriye dönük olarak tüketilen besinlerini kaydetmeleri istendi ve bu işlemler toplamda 15-20 dakika arasında bitirildi. Beslenme kayıt formları ile elde edilen veriler, “Beslenme Bilgi Sistemi (BeBİS 9.0) programı” kullanılarak değerlendirildi. Bulgular: Üniversite öğrencilerinin metabolik sendrom risk ortalamasının 6,26±2,03 olduğu, %82,9’unun orta ve yüksek risk grubunda olduğu belirlenmiştir. Öğrencilerin tanıtıcı bilgileriyle metabolik sendrom riski karşılaştırıldığında; 26-30 yıl (9.57±2.99), grubunda olan öğrencilerin metabolik sendrom riskinin 15-20 yıl (6.10±2.20) ile 21-25 yıl (6.20±1.73) gruplarında yer alan öğrencilerden anlamlı olarak yüksek bulundu (p<0,001). Öğrencilerin metabolik sendrom risk düzeyleri ile cinsiyet, bölüm, sınıf, sigara, alkol, fiziksel aktivite ve kronik hastalık varlığı değişenleri arasında anlamlı farklılık bulunmadı (p>0,05). Öğrencilerin metabolik sendrom risk düzeyleri enerji ve ana besin öğeleri alımlarına göre karşılaştırıldığında; alınan toplam enerji (p<0,001), tüketilen su (p=0,010), toplam yağ (p<0,001), karbonhidrat (p<0,001), lif (p=0,020) ve çoklu doymamış yağ (p<0,001) ile aralarındaki istatistiksel anlamlı fark olduğu bulunurken, protein ve alkol (meyve, sebze, fermante ürünler) tüketimine göre anlamlı fark bulunmadı (p>0,05). Sonuç: Bu çalışmada üniversite öğrencilerinin önemli bir kısmının (%82,9) metabolik sendrom riski taşıdığı, özellikle enerji alımı ko- nusunda dikkatli olunması gerektiği sonucuna ulaşıldı.
AtıfOpenAlex3TR Dizin5İncele - MakaleAçık Erişim2023Scopus SJRQ3Yield, yield components and fatty acid composition of Artemisia dracunculus L. local breeds under organic cultivation conditions
Göktas, Ozlem; Gidik, Betul
The importance of medicinal and aromatic plants in people's lives is growing due to their various uses and diverse cultivation conditions. This study aimed to determine the yield and yield components and quality features (oil ratio and fatty acid composition according to GC-MS) of six different tarragon (Artemisia dracunculus L.) local breeds grown organically in Bayburt province, Turkey. For this purpose, the data obtained by growing the plants in the experimental area during the two crop years, 2018 and 2019, were evaluated. As for the yield values, the highest values for green herb yield (275.41 kg ha-1), drug herb yield (99.89 kg ha-1), drug-herb percentage (44.00%), green leaf yield (208.97 kg ha-1), green leaf percentage (75.09%) and drog leaf yield (72.48 kg ha-1) were found in the local breed from Bayburt Central location. It was found that the oil percentages, evaluated to determine the quality traits, ranged from 5.39% to 7.02%. The most important fatty acid was alpha-linolenic acid (9.49%-23.1%), followed by linoleic acid (4.18%-13.89%) and palmitic acid (4.05-13.89%). As far as we know, this is the first study investigating tarragon's total oil content and fatty acid composition. The results show that the total oil content of this plant, which has remarkable pharmacological effects, is present in useful quantities compared to the leafy green and does not contain fatty acids that prevent its consumption as food. Therefore, this plant is expected to be used directly in various food products.
AtıfOpenAlex1
İncele - MakaleAçık Erişim2023Scopus SJRQ2Determining consumers’ intent to purchase organic foods in emerging market: price perception affect in moderated mediation model
Yilmazel, Sefa Emre
The main purpose of this research is to explore whether consumers’ consciousness of health, environment and food safety concern affect their intention to purchase organic foods through attitude mediation and price perception moderation. In the study, a sample of consumers who buy organic food was determined. 386 data were collected in Turkey. Confirmatory factor analysis made in the Amos 22.0 program and hypothesis tests were carried out in the Process Macro with Model 14. The results indicated that consciousness of health, environment and food safety effect consumers’ organic food attitude positively. Further, consumer attitude towards organic food effect their purchase intention. In addition, price perception show moderating effect on this relationship. Moreover attitude mediation effect (full and partial) has been proven. With this study, a comprehensive model has been revealed for emerging countries regarding the purchase of organic foods. Price perception moderating effect between attitude and purchase intention has been proven.
AtıfScopus8WoS9OpenAlex9
İncele - MakaleAçık Erişim2023Scopus SJRQ3Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
Kayacan Çakmakoğlu, Selma; Vurmaz, Melike; Bezirci, Emine; Kaya, Yasemin; Dikmen, Hilal; Göktaş, Hamza; Demirbaş, Fatmanur; Encu, Betül; Acar Soykut, Esra; Alemdar, Filiz
The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and determine the technological characteristics of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains originated from traditional yogurt samples. Genotypic discrimination of 200 isolates revealed the presence of distinct 19 S. thermophilus and 11 Lb. delbrueckii subsp. bulgaricus strains as potential starter cultures. Strain-specific properties determined the acidification capacity of the yogurt starter cultures and a higher acidification capacity was observed for S. thermophilus strains compared to Lb. delbrueckii subsp. bulgaricus strains. Proteolytic activity was found between 0.012–0.172 and 0.078–0.406 for S. thermophilus and Lb. delbrueckii subsp. bulgaricus strains, respectively. 4 of S. thermophilus and 3 of Lb. delbrueckii subsp. bulgaricus strains were found resistant to all tested bacteriophages. The antibiotic susceptibility tests of the isolates revealed that a very low antibiotic resistance was observed for the yogurt starter cultures. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected S. thermophilus and Lb. delbrueckii subsp. bulgaricus was calculated as 0.527 h−1 and 0.589 h−1, respectively.
AtıfScopus8WoS10OpenAlex11
İncele - MakaleAçık Erişim2023Scopus SJRQ1Food Price Bubbles: Food Price Indices of Turkey, the FAO, the OECD, and the IMF
Akyol Özcan, Kübra
Food price bubbles are a phenomenon in which the cost of some food items or food commodities climbs quickly and unreasonably before collapsing due to reasons such as speculation, supply and demand imbalances, meteorological occurrences, and governmental actions. Governments and academics keep an eye on food prices to spot and address these bubbles. The aim of this paper is to analyze the food price bubble phenomenon despite the global slowdown by examining its origins, consequences, and policy solutions. The study’s contribution lies in its investigation of the presence of a potential bubble formation in food prices, which have experienced a surge globally and particularly in Turkey in recent years. The research examines the behavior of bubble formation in food prices in Turkey, the FAO, the OECD, and the IMF between 1992 and 2022 using the ADF, SADF, and GSADF tests. These tests can help identify when asset prices deviate significantly from their fundamental values and may be at risk of a sharp correction. The TUR, FAO, OECD, and IMF variables all show distinct bubble formations, with the TUR variable having 130 periods from 1995 to 2006, the FAO having 8 price bubble occurrences, the OECD having 12 different bubble formations, and the IMF having 4 distinct bubble formations. The results indicate the existence of food price bubbles that demonstrate disparities from their inherent values grounded in market fundamentals.
AtıfScopus2WoS2OpenAlex2İncele - MakaleYayıncıda açık erişim2023Scopus SJRQ3Sesame seed protein: Amino acid, functional, and physicochemical profiles
Yüzer, Mustafa O.; Gençcelep, Hüseyin
Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.
AtıfScopus36WoS31OpenAlex28İncele - MakaleAçık Erişim2023Scopus SJRQ1Characterization of the black cumin (Nigella sativa L.) honey from Türkiye
Kemal, Mehmet; Esertaş, Ülkü Zeynep Üreyen; Kanbur, Esra Demir; Kara, Yakup; Özçelik, Ali Erdem; Can, Zehra; Kolaylı, Sevgi
This case report study investigated the botanical, physicochemical, and phenolic compositions, as well as the antioxidant and antimicrobial properties of varying amounts of black cumin honey (Nigella sativa) from Burdur region of Türkiye. The samples had an average moisture value of 17.23% and a Nigella sativa pollen ratio ranging from 19% to 51%. Electrical conductivity (EC) values ranged from 0.36 to 0.54 mS/cm. The average color values of Hunter (L, a, b) were 43.55 (L*), 32.77 (a*), and 64.52 (b*), respectively. The proline contents were ranged from 875 to 1624 mg/kg. The average F/G ratio and F+G value were 1.43±0.11 and 68.75±4.75, respectively. The average of total phenolic (TP) and total flavonoid (TF) contents were 36.87±7.00 mg GAE/100 g and 5.63±1.45 mg QUE/100 g, respectively. The antioxidant capacities of the samples were tested using the ferric reducing/antioxidant power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays, with mean values of 179.40±25.35 μmol FeSO4.7H2O/100 g and 46.07±12.87 mg/mL, respectively. The phenolic composition of the samples were tested using the HPLC-PDA method with 25 phenolic standards. Gallic acid, p-OH benzoic acid, t-cinnamic acid, p-coumaric acid, chrysin, and pinocembrin were determined as common components. The samples exhibited high antimicrobial activities against Staphylococcus aureus, Escherichia coli, Chromobacterium violaceum, Bacillus cereus, Klebsiella pneumoniae, and Acinetobacter haemolyticus, but did not affect Candida albicans, Candida parapilopsis, or Mycobacterium smegmatis.
AtıfScopus27WoS27OpenAlex33İncele - MakaleYalnız künye2023Scopus SJRQ2Comparative evaluation of different drying techniques for beef meat
Kamiloğlu, Aybike; Elbir, Tuğba; Dölek, Muzaffer; Eşrefoğlu, Emine Sedanur
The study aimed to evaluate the influence of different drying techniques (Convective and microwave drying) on beef meat's drying kinetics and color parameters. While drying rates with convective drying vary between.005 and.009 g water/g dry matter, it varies between.014 and.166 g water/g dry matter for microwave drying. Among the model proposed, for the conditions applied in the microwave and convective drying methods, the Midilli model gave a better fit. The Arrhenius-type equation calculated the activation energies of beef samples. Activation energies were 64.15 and 449.86 kJ/mol for convective and microwave drying, respectively. According to measured L*, a*, and b* values and calculated ΔE, C*, and h° values, convective drying at 80°C provided the closest color characteristics to fresh meat. Practical applications: Beef is a perishable food and storage conditions are very important. It is important to have information about the drying methods to be applied in the preservation of these foods in terms of process control. In this study, microwave drying and convective drying methods were examined and it was shown that microwave drying, which is one of the drying methods, shortens the processing time. However, in the convective drying method, color properties similar to the fresh product are provided. This research can provide theoretical guidance for further processing and preservation.
AtıfScopus7WoS7OpenAlex7İncele - MakaleAçık Erişim2023Scopus SJRQ2The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics
Kutlu, Naciye; Gercek, Yusuf Can; Bayram, Nesrin Ecem
In this study, the aim was to determine the effect of different drying methods (with microwave and hot air) on the color, nutrient and bioactive contents of fresh bee bread. Drying characteristics were also investigated. Microwave and hot air drying were applied at different microwave powers and temperatures, respectively. Lower moisture ratios and highest effective diffusion coefficients were obtained with microwave drying in a shorter time. The Midilli model was found to be the most suitable thin-layer drying model for both methods. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and lipid proportions were observed to vary in the ranges of 4.9–8.2 %, 1.61–2.67 %, 17.47–32.54 %, 39.92–60.84 %, and 7.10–8.89 %, respectively. The lowest color difference was obtained for the sample dried at 210 W. As a result, it was determined that microwave drying is more suitable for preserving the nutritional and bioactive content of bee bread during drying.
AtıfScopus5WoS3OpenAlex6İncele - MakaleAçık Erişim2023Scopus SJRQ2Investigation of the effects of changes in formulation and cooking times on the quality parameters in the production of goji berry leather
Maraş, R. Talay; Erdoğan, U.
Goji berry (Lycium barbarum L.) is described as a food with several health benefits. This valuable fruit has been processed into fruit leather, which is one of the important traditional products. This study allowed us to determine the effect of changing formulations (starch and flour) and cooking times (10, 15, and 20 min) on quality criteria during goji berry leather production. The goji berry leather samples exhibited the following characteristics: pH values ranging from 4.96 to 4.99, titration acidity values spanning from 2.97% to 3.23%, dry matter content within the range of 84.78% to 87.69%, ash content between 3.12%, and 4.27%, water activity (aw) values ranging from 0.37 to 0.38, protein content between 14.71%, and 15.66%, HMF content varying from 17.33 mg/kg to 34.51 mg/kg, total phenolic content ranging from 7.14 µg GAE/g to 7.89 µg GAE/g, total sugar content falling between 61.18%, and 63.89%, reducing sugar content within the range of 60.13% to 61.89%, sucrose content ranging from 0.91% to 2.25%, thickness values ranging from 0.74 mm to 0.89 mm, hardness values varying between 17.09, and 33.27, stickiness values within the range of 4.10 to 23.34, cohesiveness values from 0.85 to 1.00, elasticity values ranging from 0.88 to 0.97, chewability values spanning from 12.85 to 30.85, L* values ranging from 27.27 to 32.66, a* values between 8.62, and 10.32, b*values varying from 7.06 to 8.59, C* values within the range of 11.15 to 12.81, and H° values falling between 39.31, and 41.13. Following the sensory evaluation of leather samples, it was determined that the color score ranged from 3.80 to 4.27, the smell score fell between 3.53 and 4.00, the taste score varied from 2.93 to 4.00, the mouthfeel score ranged from 2.93 to 3.93, and the general acceptability score was found to be within the range of 3.27 to 4.20. It was determined that cooking time and additional additives affect some quality values of the goji berry leather.
AtıfScopus1WoS1İncele - MakaleYalnız künye2023Scopus SJRQ1Nectar honey from Turkey: crystallization and physicochemical profile
Ecem Bayram, Nesrin
Honey is a traditional food used by humans due to many therapeutic properties. Turkey is in a good position for the production of bee products, and honey is the most popular bee product in the country. In this study, the aim was to evaluate the quality parameters of 40 honey samples based on physicochemical parameters and to gain information about speed of crystallization. For this purpose, moisture (%), fructose (%), glucose (%), fructose + glucose (F + G, %), fructose/glucose (F/G), glucose/moisture (G/M), and proline (mg/kg) contents were determined in honey samples and cluster analysis was performed. When the sugar profile of honey samples is examined, F + G was 61.63–78.03%, F/G was 0.99–1.25, moisture content was 14.9–19.1%, and proline content was 384.41–1271.56 mg/kg. These results comply with national standards. Honey samples tend to crystallize quickly when their crystallization properties are evaluated based on F/G and G/M ratios. Consequently, the quality of honey differs according to the region from which it is produced and it is natural for honey to crystallize.
AtıfScopus4WoS3OpenAlex6İncele - MakaleAçık Erişim2023Scopus SJRQ3Comparison of Phenolic Profile and Antioxidant Properties of Pulp and Seeds of Two Different Grapes Types (Vitis vinifera L. and Vitis labrusca L.) Grown in Anatolia: The Amount of Resveratrol of Grape Samples
Kavgacı, Merve; Yukunc, Gulsah Okumus; Keskin, Merve; Can, Zehra; Kolaylı, Sevgi
Background: Grape is the most widely cultivated fruit all over the World and it is both food and a good source of antioxidants. The fruit is rich in phytochemicals and its seed is especially a source for resveratrol, a stilbene that shows health promoting effect. Objective: In this study, phenolic profile and antioxidant properties of eight grape cultivars with two species cultivated in Turkey were compared. Isabella, Razaki, Alphonse Lavalleé, Red Globe and Emir cultivars were used. Methods: Total phenolic substance (TPS), total flavonoid substance (TFS), total antioxidant capacity (FRAP) and phenolic compositions of the pulp and the seeds were determined. Phenolic composition of grapes were found by using HPLC-UV. Results: The results showed that total phenolic substances and total antioxidant capacities were richer in the seeds than in the pulps. Catechin and epicatechin are major phenolic compounds in the grape seeds, and chrysin, pinocembrin, resveratrol, luteolin and caffeic acid phenethyl ester (CAPE) were detected in the pulp as major. Resveratrol varied from 4.50 to 101.89 mg/100 g, while was equally in both the seed and pulp. It was found that all grape samples were rich in phenolic compounds and had antioxidant activity. Conclusion: It was clear that antioxidant capacity and phenolic profile of samples changes according to grape species and cultivars.
AtıfScopus11WoS7OpenAlex10İncele - MakaleAçık Erişim2023Scopus SJRQ1Diversity of Clostridium spp. causing late blowing in Kaşar cheese and their behaviour against various antimicrobials
Kaya, Halıl Ibrahim; Simsek, Omer; Akgunoglu, Ozlem
One of the problems encountered during storage of Kaşar cheese is blowing. The diversity of Clostridium spp. having a role in blowing was screened and the sensitivity of Clostridium spp. strains against nisin, NaCl, CuSO4, and EDTA was determined and compared. According to 16S rDNA sequence similarity, 12 Clostridium spp. isolates were Clostridium sporogenes while 3 were Clostridium jeddahense. Gas formation by Clostridium spp. spores can be significantly inhibited by reducing the pH below 5.5 and adding 400 IU mL−1 nisin when the number of spores are below 300 spore mL−1. It was determined that the late-blowing problem in Kaşar cheese is caused by C. sporogenes and C. jeddahense strains, but the success of preventive agents is closely related to the amount of spores.
AtıfScopus7WoS4OpenAlex6İncele - MakaleAçık Erişim2023Scopus SJRQ3EVALUATION OF YIELD AND QUALITY CHARACTERISTICS OF OIL SUNFLOWER (Helianthus annuus L.) VARIETIES CULTIVATED IN SEMI-ARID IRRIGATED CONDITIONS IN THE NORTHEAST OF TURKEY
Gul, Volkan; Gidik, Betul; Sefaoglu, Firat
Sunflower, an oil plant grown in many parts of the world, is capable of growing in many different climatic conditions. It is of great importance to carry out studies on the adaptation of new varieties and to determine the varieties suitable to the ecology of the region in areas where sunflower cultivation is intense. This study was carried out to determine yield and quality characteristics of some sunflower cultivars (SANBROMR, BOSFORA, SYBARBATI, ROSETTA, LG5485, P64LL62, SYGIBRALTAR, P64LC108 P64LE119, P64LP130, P63LE113, 11TR077, ESNIEGARA, ADELYA, and DERAY) under Bayburt providence conditions of Turkey in 2020-2021. It has been determined that there are significant differences between the cultivars for the traits examined. The highest average seed yield (4194.2 kg ha-1) and average linoleic acid content (65.09%) were found for BOSFORA. The highest average oil content ESNIEGARA (48.78%) and average oil yield respectively were obtained from ESNIEGARA (186.02 kg ha-1) and BOSFORA (182.93 kg ha-1) varieties and the highest average oleic acid content was obtained from 11TR077 variety (41.78%). The results of this study emphasized the importance of varieties in sunflower growing. BOSFORA and ESNIEGARA varieties had high yield and quality characteristics in the ecologies of a semi-arid climate.
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