Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021/r/bayburt/14519
  Effect of Liquid and Solid Vermicompost Applications on Growth and Yield of Sunflower (Helianthus annuus L.)

  Gül, Volkan; Coban, Furkan; Öztürk, Erdogan

  Vermicompost, which is not harmfull to the environment, and is increasing in agricultural production in terms of both gaining to the soil and benefiting the waste. This research was carried out in 2019 in Bayburt ecological conditions in order to determine the impacts of different doses of solid (250, 500 and 750 kg da(-1)) and liquid (0, 250, 500 and 750 ml da(-1)) vermicompost fertilizers on the flowering and maturation period (days), stem diameter (cm), table diameter (cm), plant height (cm), thousand weight (g) seed yield (kg da(-1)), seed internal rate (%) oil ratio (%) and oil yield (kg da(-1)) of sunflower (Helianthus annuus). In the experiment, it was determined that all parameters were statistically significant compared to p<0.01. The highest seed (218.7 kg da(-1)) and oil yield (75.9 kg da(-1)), which are the most important parameters in oil sunflower, were obtained in 750 kg da(-1) solid and 750 ml da(-1) Liquid vermicompost application (K3S3). As a result, the use of solid and liquid vermicompost application in oil sunflower together will be beneficial in obtaining the highest healthy, high quality seed and oil yield.

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  AtıfWoS4·OpenAlex4

  İncele
• MakaleAçık Erişim2019/r/bayburt/14167
  Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt

  Macit, Emine; Karaoglu, M. Murat; Bakirci, Ihsan

  This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and native corn starch. Control group samples were produced without using stabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, it was determined that stabilizer and storage time had a significant effect (p<0.01) on all texture parameters of yogurt samples, the relaxation force values were not affected by only storage period (p>0.05). In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings may contribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in the production of set type yogurt for developing different textural parameters.

  AtıfWoS11·OpenAlex6

  İncele
• MakaleAçık Erişim2017/r/bayburt/14169
  The Possibilities of Using Some Spice Essential Oils in Ice Cream Production

  Macit, Emine; Çaglar, Abdullah; Bakirci, Ihsan

  In present study, some physical, chemical, sensory and microbiological characteristics of ice cream samples produced by using 4 different essential oils (Coconut, lemon bark, clove and cinnamon) in 2 different levels (0.2% and 0.4%) were investigated. The findings indicated that although the addition of essential oil was not significantly effective on the physical and chemical properties of ice cream samples (P>0.05), the melting rates increased during storage. The sample with 0.2% coconut essential oil was the most favorite sample in sensory evaluations, while the sample with 0.4% clove essential oil was the least favorite sample. In general, samples with 0.2% essential oil were more appreciated than samples with 0.4%. It has been determined that ice cream samples conformed to TS 4265 Ice Cream Standard (Turkish Standard) in terms of microbiological properties. With this study, it was determined that some essential oils can be used as a natural aroma substance in the production of ice cream.

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  AtıfWoS6·OpenAlex5·TR Dizin3

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