Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Bakirci, Ihsan(1)
• Kara, Ummugulsum(1)
• Karaoglu, M. Murat(1)
• Macit, Emine(1)
• Mercan, Emin(1)
• Sert, Durmus(1)

• MakaleYalnız künye2020Scopus SJRQ1/r/bayburt/14509
  Butter production from ozone-treated cream: Effects on characteristics of physicochemical, microbiological, thermal and oxidative stability

  Sert, Durmus; Mercan, Emin; Kara, Ummugulsum

  The goal of this research was to investigate the effects of the ozone treatment (OT) to raw cream on the physicochemical, microbiological, thermal, and oxidative properties of butter. For this purpose, butter samples were produced from raw cream, which was ozone-treated for 5 (OT-5), 15 (OT-15), 30 (OT-30), and 60 (OT-60) min. The control sample was also produced from non-ozonated raw cream. OT increased firmness, consistency, and fat particle size values of cream. The firmness of butter was between 97 and 380 N. Average fat particle size of samples (D[3.2]) ranged from 22.1 to 30.2 mu m, in which OT decreased it. A monomodal fat particle size distribution was determined in all-butter samples. OT decreased b value (yellowness) of butter, and the lowest value was determined in OT-60. The induction time of butter changed from 1.04 (OT-60) - 32.9 h (control). Two melting peaks were determined in butter samples at 14.2-14.6 and 32.3-33 degrees C. Ozonation for 60 min caused 2.01 log reduction in Staphylococci. Above 15 min, OT completely inactivated Salmonella and yeast-mould. Coliform was not detected in OT-30 and OT-60. The results showed that OT resulted in higher microbiological quality in butter from raw cream.

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  AtıfWoS28·OpenAlex30

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• MakaleAçık Erişim2019/r/bayburt/14167
  Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt

  Macit, Emine; Karaoglu, M. Murat; Bakirci, Ihsan

  This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and native corn starch. Control group samples were produced without using stabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, it was determined that stabilizer and storage time had a significant effect (p<0.01) on all texture parameters of yogurt samples, the relaxation force values were not affected by only storage period (p>0.05). In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings may contribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in the production of set type yogurt for developing different textural parameters.

  AtıfWoS11·OpenAlex6

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