Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2021Scopus SJRQ1/r/bayburt/13538
  Development of gelatine-based edible film by addition of whey powders with different demineralisation ratios: Physicochemical, thermal, mechanical and microstructural characteristics

  Sert, Durmuş; Üçok, Gamze; Kara, Ümmügülsüm; Mercan, E.M.İ.N.

  The effects of using whey powders with different demineralisation rates on the physicochemical, thermal, mechanical, and microstructural properties of gelatine-based edible films were investigated. Films were produced from film-forming solutions (FFS) containing whey powder (WP) and 50, 70 and 90% demineralised whey powder (50DWP, 70DWP, 90DWP). The addition of whey powders increased the pH and particle size values of FFS. The zeta potential decreased significantly in the WP sample and gradually reduced depending on the demineralisation rate in the DWP samples. The addition of whey powders partially increased the density of the films. WP addition reduced the hydrophobicity of the film, while the addition of DWPs did not cause any change. The addition of whey powders decreased the L* and a* values of the films while increasing the b* values. Control was the most transparent, while 70DWP and 90DWP films had higher opacity. WP films had the most uniform and smooth surface. The highest degradation temperature (269.64 °C) was observed in the control sample. The weight loss of the control was 95%, whereas those of WP and DWP samples were 88–89%. WP addition reduced the tensile strength and increased the elasticity of the films.

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  AtıfScopus12·WoS10·OpenAlex12

  İncele
• MakaleAçık Erişim2020Scopus SJRQ1/r/bayburt/13161
  Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

  Purutoğlu, Kübra; İspirli, Hümeyra; Yüzer, Mustafa Onur; Serencam, Hüseyin; Dertli, Enes

  Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates.

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  AtıfScopus37·WoS32·OpenAlex44

  İncele
• MakaleAçık Erişim2018Scopus SJRQ2/r/bayburt/13766
  Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt

  Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat

  The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.

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  AtıfScopus17·WoS15·OpenAlex16

  İncele
• MakaleAçık Erişim2017Scopus SJRQ2/r/bayburt/13881
  Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt

  Mercan, Emİn; Akın, Nİhat

  In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.

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  AtıfScopus17·WoS16·OpenAlex17

  İncele