Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026Scopus SJRQ2/r/bayburt/11069
  Probiotic Yogurt With Chokeberry (Aronia melanocarpa (Michx.) Elliot) Sauce Flavored With Date (Phoenix dactylifera L.) Fruit: Comparison of Nero and Viking Cultivars

  Arslaner, Ayla; Yücetepe, Aysun; Akköse, Ahmet

  The present study investigated the effect of adding chokeberry sauce (CS) from different cultivars (Nero and Viking) on specific quality attributes, total phenolic contents, antioxidant activity, textural qualities, sugar profile, probiotic shelf life, and sensory properties of probiotic yogurts, which were assessed throughout 21 days of cold storage. The results revealed that CS decreased fat, hardness, adhesiveness, and gumminess while increasing ash, total sugar, dry matter, and total calories. From Day 1 to Day 14 of storage, the pH values of CS-added samples significantly decreased (p < 0.01), whereas those in the control remained unchanged (Ky: 0% CS). The springiness and cohesiveness values of the Ky and Vy (20% Viking-CS) samples were comparable. During storage, CS-added yogurt samples’ water-holding capacity (WHC) was significantly higher than that of the control (p < 0.01). Interestingly, yogurt samples showed a notable rise in viscosity up to 14 days of storage, after which they slightly reduced. Ny (20% Nero-CS) and Vy samples exhibited higher red-blue hues than Ky. Vy had greater Lactobacillus acidophilus La-5 survival rates (99.28%) than Ny (99.04%). CS-added samples exhibited significantly higher antioxidant activity, total phenolic content, and total monomeric anthocyanin content compared to Ky; Vy also had the highest values (p < 0.05). Vy showed relatively high scores regarding organoleptic properties, including appearance, taste, texture and consistency, fruit ratio, overall acceptability, and average score. These indicators could help develop a healthier, low-calorie probiotic CS-added yogurt that competes with natural fruit-added yogurt.

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• MakaleAçık Erişim2016Scopus SJRQ2/r/bayburt/13715
  The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat

  Başar, Şule; Karaoğlu, M. Murat; Boz, Hüseyin

  The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P<0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P<0.01).

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  AtıfScopus11·WoS9·OpenAlex11

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