Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021Scopus SJRQ3/r/bayburt/13572
  Honey: Determination of volatile compounds, antioxidant and antibacterial activities

  Karlidag, Semiramis; Keskin, Merve; Bayram, Sinan; Mayda, Nazlı; Ozkok, Aslı

  Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g–1 and 73.90 mg GAE 100 g–1 and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.

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  AtıfScopus5·WoS3·OpenAlex7

  İncele
• MakaleAçık Erişim2019Scopus SJRQ3/r/bayburt/13708
  Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

  Arslaner, Ayla; Salik, Mehmet Ali; Özdemir, Salih; Akköse, Ahmet

  This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L∗) were measured in samples with stevia. The addition of honey increased the b∗values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T'm).

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  AtıfScopus18·WoS14·OpenAlex16

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