Sürdürülebilir Kalkınma Amaçları

• 5
• 2

• MakaleAçık Erişim2022Scopus SJRQ2/r/bayburt/12076
  Probiotic ice cream with Malus floribunda fruit sauce: Quality properties, mineral, and volatile composition

  Arslaner, Ayla; Salik, Mehmet Ali

  This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5® in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5® counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5®. Novelty impact statement: There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5® in ice creams during the 60 days of storage.

  • 
  AtıfScopus7·WoS6·OpenAlex10

  İncele
• 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.

  • 
  AtıfScopus44·WoS39·OpenAlex51

  İncele
• MakaleYalnız künye2020Scopus SJRQ3/r/bayburt/13580
  The quality characteristics and shelf life of probiotic ice cream produced with saruc and Saccharomyces boulardii

  Salik, M.A.; Arslaner, A.

  Ten types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20% Saruc, a traditional Turkish snack containing dried Cimin grape, Kemah walnut, and 0.5 or 1.0% grape seed. Physical, chemical, and microbiological analyses conducted during the storage period (days 1, 15, 30 and 60 at-20 ± 1°C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 106 to 108 CFU/g during storage. The results revealed that Saruc, grape seed, and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity, total dry matter, fat, protein, ash, glucose, fructose, total sugar, viscosity, first dripping time, complete melting time, a& value, and calorie (kcal) values increased with increasing concentration of Saruc. However, pH, sucrose, melting rate, L&, and b& values decreased. Grape seed increased titration acidity, protein, fat, ash, viscosity, first dripping time, complete melting time, and calorie values in all samples, but decreased the pH values. The addition of Saruc and grape seed positively affected the growth and viability of S. boulardii at levels from 106 to 108 CFU/g during storage. Taking all the quality parameters into consideration, it was shown that with the addition of Saruc, grape seed, and S. boulardii, new functional ice creams with high nutritional value could be produced.

  AtıfScopus14

  İncele
• Derleme MakaleYayıncıda açık erişim2020/r/bayburt/12000
  Functional Ice Cream Technology

  Arslaner, Ayla; Salik, Mehmet Ali

  Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.

  • 
  • 
  AtıfScopus29·OpenAlex24·TR Dizin2

  İncele
• Yüksek Lisans TeziAçık Erişim2019/r/bayburt/17022
  Cimin üzümü (Vitis vinifera L.) ve Kemah cevizi (Juglans regia L.) karışımı (Saruç) ile üretilen probiyotik (Saccharomyces boulardii) dondurmaların bazı kalite özellikleri

  Mehmet Ali Salık

  Bu araştırmada, başta çocuklar ve gençler olmak üzere toplumun herkesimi tarafından sevilerek tüketilen dondurmaya çeşitli fonksiyonel özellikler kazandırmak amaçlanmıştır. Bu amaçla; 2 farklı oranda (%10 ve %20) Saruç (%60 kurutulmuş siyah Cimin üzümü ve %40 Kemah cevizi), 2 farklı oranda üzüm çekirdeği (%0,5 ve %1,0) ve probiyotik kültür (Saccharomyces boulardii) kullanılarak klasik (K, K1, K2, K1Ü, K2Ü) ve probiyotik (PK, PK1, PK2, PK1Ü, PK2Ü) olacak şekilde toplamda 10 çeşit dondurma üretilmiştir. Üretilen klasik ve probiyotik grup dondurma örneklerinin, probiyotik raf ömrü ile bazı kalite nitelikleri depolama periyodu boyunca (-20±1 °C'de 1., 15., 30. ve 60. günler) yapılan bazı fiziksel, kimyasal, mikrobiyolojik ve duyusal analizlerle belirlenmiştir. Yapılan analiz sonuçlarına göre; üretiminde kullanılan Saruç ve üzüm çekirdeğinin, dondurma örneklerinin fiziksel ve kimyasal özellikleri üzerine etkisi önemli bulunmuştur (p<0,01). Dondurma örneklerinde, artan Saruç konsantrasyonu ile birlikte; toplam kurumadde, yağ, protein, kül, glukoz, fruktoz, toplam şeker, viskozite, ilk damlama süresi, tam erime süresi, a* değeri ve kalori (kcal) değeri'nin arttığı; sakkaroz, erime oranı, L* ve b* değerinin azaldığı tespit edilmiştir. Üretimde kullanılan üzüm çekirdeğinin, dondurma örneklerinde yağ, protein, kül, viskozite, ilk damlama süresi ve kalori değerlerini artırdığı görülmüştür. Dondurma örneklerinin asitlik ve pH değerleri üzerine depolama periyodunun etkisi önemli bulunmuş (p<0,01) olup, artan Saruç ve üzüm çekirdeği konsantrasyonu ile birlikte asitlik oranının arttığı, pH değerinin azaldığı tespit edilmiştir. Dondurmaların üretimde kullanılan Saruç, üzüm çekirdeği ve probiyotik mayanın hacim artışı üzerine olan etkisi değişkenlik göstermiştir. Tüm dondurma örneklerinde, serum stabilitesi %100 olarak belirlenmiştir. Probiyotik dondurma örneklerinin üretiminde kullanılan Saruç ve üzüm çekirdeğinin S. boulardii sayısı ile bu mayanın canlılığı üzerine olan etkisi önemli bulunmuştur (p<0,01). Bu bileşenlerin ilavesi S. boulardii'nin gelişimi ve canlılığını olumlu yönde etkilemiştir. Probiyotik dondurma örneklerinde depolama periyodu boyunca S. boulardii sayısı, 106 kob/g'ın altına düşmemiş olup, probiyotik ürünlerde istenilen terapötik etkiyi sağlayacak düzeyde (106-107 kob/g) tespit edilmiştir. Probiyotik dondurma örneklerinde, S. boulardii'nin canlılık oranı %96,62-103,06 aralığında saptanmıştır (p<0,01). Yapılan duyusal değerlendirme sonucunda, dondurma örnekleri tüm duyusal parametreler bakımından 5 puan üzerinden 4 ile 5 puan aralığında değerler almıştır (p>0,05). Sonuç olarak; S. boulardii'nin dondurma üretiminde probiyotik olarak kullanılabileceği tespit edilmiştir. Tüm kalite parametreleri dikkate alındığında; S. boulardii ve %10 Saruç ilaveli (PK1), besin değeri yüksek yeni bir probiyotik fonksiyonel dondurma üretilebileceği ortaya konulmuştur.

  İncele
• MakaleAçık Erişim2019/r/bayburt/15063
  Functional Bioactive Components of Milk

  Salik, Mehmet Ali; Arslaner, Ayla

  Milk and dairy products are source of bioactive components that strengthen the immune system and also play a role in the regulation of many functional activities in the human organism. Some of these are casein, serum proteins, α-Lactoalbumin, β-lactaglobulin, serum albumin, immunoglobulins, glycoproteins, lactoferrin, lactoperoxidase and lysozyme; some lipid-based ingredients such as Docosahexaenoic Acid (DHA), Eicosapentaenoic Acid (EPA), Conjugated Linoleic Acid (CLA), phospholipids, sterols, vitamins and melatonin; minerals such as calcium and phosphorus. Serum proteins with high biological value from these components and protein and peptide fractions obtained by hydrolysis from these proteins are also used for enhancing nutritional value and improving the structural properties of foods and for enhancing food quality. In addition, the number of researches that are recommended to use foods such as lactoferrin, lactoperoxidase and lysozyme, which have natural antimicrobial properties in milk, and various fatty acids with antioxidant properties are increasing day by day. In this review, some bioactive components present in milk and their potential use in functional food production are discussed.

  • 
  • 
  AtıfOpenAlex1·TR Dizin1

  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).

  • 
  AtıfScopus18·WoS14·OpenAlex16

  İncele
• MakaleYalnız künye2017/r/bayburt/15368
  Ceviz Ezmesi ve Dut Kurusu Tozu İlavesiyle Üretilen Düşük Kalorili Dondurmanın Bazı Kalite Niteliklerinin Belirlenmesi

  Salik, Mehmet Ali; Arslaner, Ayla

  Bu çalışmanın amacı; fonksiyonel özellikleri geliştirilmiş, besleyici değeri yüksek ve kalori değeri düşük bir dondurma üretimi gerçekleştirmektir. Bu amaçla dondurma üretiminde dondurma miksine sakkaroz yerine doğal tatlandırıcı olarak 200g/kg oranında kuru dut tozu ve kremaya ikame olarak 50g/kg oranında ceviz ezmesi ilave edilmiştir. Üretilen dondurmanın bazı fiziksel, kimyasal, mikrobiyolojik ve duyusal kalite nitelikleri üzerine kuru dut tozu ve ceviz ezmesi kullanımının etkisi araştırılmıştır. Araştırmada dondurma üretiminde dut kurusu tozu ve ceviz ezmesi ilavesinin kurumadde, protein, kül ve hacim artışı oranını arttırdığı ve kalori değerinde azalmaya neden olduğu, ayrıca dondurmada karakteristik bir tat-aroma ve renk oluşumu sağladığı tespit edilmiştir. Dondurma örnekleri, tüm duyusal parametreler bakımından standartlarda belirtilen sınırın üzerinde puan almıştır. Mikrobiyolojik analiz sonuçları, dondurma örneklerinin bakteriyolojik kalitesinin yüksek olduğunu ve üretim sonrasında herhangi bir bulaşmanın söz konusu olmadığını göstermektedir.

  AtıfTR Dizin8

  İncele