Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021Scopus SJRQ2/r/bayburt/12158
  The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt

  Arslaner, Ayla; Salik, Mehmet Ali; Bakirci, İhsan

  In this study, the effect of Hibiscus sabdariffa L. flowers marmalade (HM) addition at different ratios (0%, 15%, 20%) was determined on the certain quality properties, total phenolic contents, antioxidant activity, mineral composition and heavy metal content of stirred-type yogurts (C, HM15, and HM20). The marmalade addition increased dry matter, ash, titratable acidity and viscosity whereas decreased pH, fat and protein values. HM addition significantly increased the antioxidant properties of yogurt samples. 2,2-Diphenylpicrylhydrazyl radical-scavenging activity, Copper (II) reducing antioxidant capacity and total phenolic content were found to be in the range of 5.92–26.73 mg TE/100 g, 4.88–15.03 mg TE/100 g, and 5.57–14.69 mg GAE/100 g, respectively. There were no statistically differences between control and HM-added groups in terms of lactic acid bacteria (LAB) counts, also in all samples the total LAB count was above 6 Log cfu/g during the storage. Fe, Mn, B, and Ba mineral values of samples with HM were higher than control sample. Cd, As, Hg and Li heavy metals were not detected in any of the samples, consequently results were within reliable limits reported by JECFA (Joint FAO/WHO Expert Committee on Food Additives) and Turkish Food Codex. As a result of the sensory evaluation, the samples containing 20% HM generally received higher scores than the samples containing 15% HM. Considering all the parameters, it was concluded that HM yogurts can be used as a different type in the functional yogurt industry due to its pleasant and characteristic taste.

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  AtıfScopus44·WoS39·OpenAlex51

  İncele
• MakaleAçık Erişim2018Scopus SJRQ1/r/bayburt/13740
  Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding

  İspirli, Hümeyra; Demirbaş, Fatmanur; Dertli, Enes

  Exopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (α1-3) and (α1-6) linkages were assessed in chocolate pudding containing Lactobacillus rhamnosus GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic (Lactobacillus GG) and symbiotic pudding (Lactobacillus GG + EPS) samples. The pH and acidity of the symbiotic pudding sample were higher than the probiotic and the control samples during the 28-day of storage period. Similarly, an important level of increment in Lactobacillus GG levels in symbiotic sample was observed compared to the probiotic sample suggesting the prebiotic role of the α-glucan. Importantly, the syneresis in symbiotic pudding sample reduced significantly compared to other pudding samples which is related with the physicochemical role of glucan type EPS. This study reveals the prebiotic and physicochemical roles of α-glucan type EPS in a chocolate pudding model.

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  AtıfScopus33·WoS28·OpenAlex35

  İncele
• MakaleAçık Erişim2015Scopus SJRQ2/r/bayburt/13904
  The production of ice cream using stevia as a sweetener

  Ozdemir, C.; Arslaner, A.; Ozdemir, S.; Allahyari, M.

  In this research, the effect of stevia addition on the physical, chemical and sensory properties of ice-creams were investigated. For this aim, four different ice- cream samples were produced using sucrose and stevia as sweetener (the plain + sucrose, cocoa + sucrose, plain + stevia and cocoa + stevia). The highest overrun ratio (20.17 %) was found in samples added cocoa and stevia. The viscosity of samples added cocoa and stevia (20.29 Pa.s) at 20 rpm were higher than that of other samples. The longest first melting time (3460 s) was found in samples added cocoa + stevia and the shortest time (1400s) was samples containing cocoa + sucrose. The last melting times were changed at around 8700 s and 9440 s. The pH degrees of samples were around 6.50 and 6.62. As samples containing stevia did not contain sucrose, sucrose amount of samples added sucrose were around 3.93 and 4.31 %. The fat destabilizations of samples were around 44.79 and 59.98 %. Panelists preferred the samples added stevia and cocoa as others.

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  AtıfScopus42·WoS26·OpenAlex54

  İncele