Buket Aşkın - Academia.edu (original) (raw)
Papers by Buket Aşkın
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2014
Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus ornek... more Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus orneklerde degerlendirilmistir. Zeytin ornekleri tepsili kurutucuda sicak hava ile kurutulmustur. Baslangic nem degeri 81.41 g/100 g olarak tespit edilen fermente edilmis yesil zeytin dilimlerinin kurutma sonrasinda nem degeri 2.15 g/100 g 'e dusurulmustur. Kurutma islemi 65oC' de 1 m/s hava hizi ile gerceklestirilmistir. Kurutma islemi sirasinda, zeytinlerin cap gibi bazi fiziksel ozelliklerinde degisimler meydana gelmistir. Orneklerin ic ve dis caplari sirasi ile % 20.6 ve % 24.0 oraninda azalmistir. Renk bilesenleri (L*, a*, b*) Minolta kolorimetresi ile olculmus ve renk koordinatlari kullanilarak h*, AC*, AE* degerleri hesaplanmistir. Kurutma islemi ile birlikte orneklerin L* (51.46 - 32.35) ve b* (31.65-17.03) degerlerinde azalma bulunmaktadir. a* degerinde ise -0.62'den 1.95 degerine bir artis gozlenmistir. Kurutulmus zeytin dilimleri tuz iceriginden dolayi diger kurutulmus ...
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2014
Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus ornek... more Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus orneklerde degerlendirilmistir. Zeytin ornekleri tepsili kurutucuda sicak hava ile kurutulmustur. Baslangic nem degeri 81.41 g/100 g olarak tespit edilen fermente edilmis yesil zeytin dilimlerinin kurutma sonrasinda nem degeri 2.15 g/100 g 'e dusurulmustur. Kurutma islemi 65oC' de 1 m/s hava hizi ile gerceklestirilmistir. Kurutma islemi sirasinda, zeytinlerin cap gibi bazi fiziksel ozelliklerinde degisimler meydana gelmistir. Orneklerin ic ve dis caplari sirasi ile % 20.6 ve % 24.0 oraninda azalmistir. Renk bilesenleri (L*, a*, b*) Minolta kolorimetresi ile olculmus ve renk koordinatlari kullanilarak h*, AC*, AE* degerleri hesaplanmistir. Kurutma islemi ile birlikte orneklerin L* (51.46 - 32.35) ve b* (31.65-17.03) degerlerinde azalma bulunmaktadir. a* degerinde ise -0.62'den 1.95 degerine bir artis gozlenmistir. Kurutulmus zeytin dilimleri tuz iceriginden dolayi diger kurutulmus ...
The aim of this research was to obtain high quality and longer shelf life for Agaricus bisporus b... more The aim of this research was to obtain high quality and longer shelf life for Agaricus bisporus by dipping in four different antioxidant solutions and then freezing. Physical measurements, instrumental color measurements and calculated color components were determined for each month during storage time. Control, AA (L -ascorbic acid), CA (citric acid) and 4HRS (4 -hexylrecourcinol) samples that were blanched and dipped in antioxidant solutions were shown to have a significant loss of whiteness (L* value) (P < 0.05) when compared with fresh mushrooms. There was a dramatic difference for a* values of treatments (P < 0.05) except dipped CA samples. It was found that the correlation coefficients (R 2) were greater than 0.95, meaning there were good agreements between color properties with each other for all mushroom samples. Also, percent loss of physical measurements like diameter, thickness, weight and volume was also scaled. This research exhibited the large effect of antioxida...
academicfoodjournal.com
Bu çalışmada çekirdeği çıkarılmış salamura zeytinler şalgam suyu, sentetik likopen çözeltisi (%1)... more Bu çalışmada çekirdeği çıkarılmış salamura zeytinler şalgam suyu, sentetik likopen çözeltisi (%1) ve yapay boya çözeltisi (Ponceau 4R, %1) kullanılarak renklendirilmiş ve bazı kalite özellikleri incelenerek karşılaştırılmıştır. Renklendirme işlemi öncesi ve sonrasında, fermente zeytin örneklerinin pH, nem, tuz (%) ve asitlik değerleri belirlenmiştir. Fermente edilmiş yeşil zeytinlerin renklendirilmesi sonrasında duyusal özelliklerinde meydana gelen değişim görünüş, koku, tat, tekstür ve genel kabul edilebilirlik özellikleri bakımından incelenmiştir. Yapılan analizler sonrasında kuru madde değerleri için, likopen ve şalgam örneklerinin renklendirme işlemi sonrasında önemli miktarda artış gösterdiği tespit edilmiştir (p<0.01). Bünyedeki % tuz miktarları tüm muamele grupları için kontrole göre önemli seviyede azalırken, pH değerlerinin de tüm muamele grupları için önemli farklılık gösterdiği belirlenmiştir (p<0.01). Toplam asitlik değerlerinde ise, sadece likopen örneklerinde önemli seviyede artış gözlenmemiştir (p>0.01).
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2009
Bu calismada dondurarak kurutulmus havuc dilimlerinin renk ve rehidrasyon ozellikleri uzerine far... more Bu calismada dondurarak kurutulmus havuc dilimlerinin renk ve rehidrasyon ozellikleri uzerine farkli antioksidan cozeltilerin etkileri arastirilmistir. Havuclar dilimlenip kurutma islemi oncesinde askorbik asit (AA, % 0.5), sitrik asit (SA, % 0.5) ve 4- heksilresorsinol (4HRS, 100 ppm) antioksidan cozeltilerine daldirilmistir. Dondurarak kurutma islemi sonrasi ve taze orneklerde havuc dilimlerinin L*, a*, b* renk degerleri Minolta Kolorimetresi kullanilarak belirlenmis ve kroma (C*), renk farkliligi (AE*), beyazlik derecesi (WI)) gibi farkli renk karakteristikleri hesaplanmistir. Dondurarak kurutma sonrasinda renk ozelliklerinde meydana gelen degisim duyusal degerlendirme ile incelenmistir. Ayrica dondurarak kurutma sonrasinda orneklerin 20 °C 'de gostermis olduklari rehidrasyon ozellikleri de incelenmistir. Yapilan duyusal degerlendirme sonucunda AA cozeltisine daldirilan orneklerde agarma problemi meydana geldigi belirlenmistir. Buna karsin, SA cozeltisine daldirilan havuc orn...
Kahramanmaraş Sütçü İmam Üniversitesi tarım ve doğa dergisi, Dec 30, 2022
Çalışmanın amacı, tedavi edici özelliklere sahip olduğu bilinen karadutun meyve suyuna işlenmesi ... more Çalışmanın amacı, tedavi edici özelliklere sahip olduğu bilinen karadutun meyve suyuna işlenmesi sırasında ve uygulanan ısıl işlemler ile bileşiminde ve antimikrobiyal özelliklerinde meydana gelen değişimin belirlenmesidir. Çalışma iki aşamada gerçekleştirilmiş olup, kuyu difüzyon yöntemi ile örneklerin antifungal ve antibakteriyal aktivitesinin belirlenmesi amaçlanmıştır. Karadut sularında antimikrobiyal aktivitenin belirlenmesi amacıyla; filamentsiz mikrofunguslardan Candida albicans (ATCC 10231), Candida lipolytica (Ankara Üniversitesi, Gıda Mühendisliği Bölümü Kültür Kolleksiyonu, AÜGMKK), Candida parapsilosis (Refik Saydam Kültür Koleksiyonu, RSSK 03025, Lozan 994), Candida krusei (RSSK 610) ve Saccharomyces cerevisiae (AÜGMKK) test mikroorganizmaları olarak kullanılmıştır. Funguslara ilave olarak Gram pozitif bakterilerden Staphylococcus aureus ve Gram negatif bakterilerden ise Escherichia coli (AÜGMKK) karadut suyu örneklerinin antibakteriyal aktivitesinin test edilmesi amacıyla kullanılmıştır. Çalışmanın ikinci bölümünde ise, karadut suyunun 70 oC’de 9 saat, 80 oC’de 7.5 saat ve 90 oC’de 5 saat süre ile ısıtılması esnasında antimikrobiyal aktivitesinin belirlenmesi amaçlanmıştır. Hem ısıtılmış hem de berraklaştırılmış karadut suyu örneklerinin Staphylococcus aereus’a karşı antibakteriyal etkiye sahip olduğu belirlenmiştir. İşlem görmemiş karadut suyunun S. aereus’a karşı zon çapı 12.68±0.69 mm olarak tespit edilirken, berraklaştırılmış karadut suyu için ise 13.92±1.11 mm olarak belirlenmiştir. Pastörizasyon işlemi Staphylococcus aereus’a karşı işlem görmemiş meyve suyunda antibakteriyal etkiyi arttırmış (13.67±0.41 mm), berraklaştırılmış meyve suyunda ise kısmen daha düşük tespit edilmiştir (12.78±1.00 mm). Yalnızca berraklaştırılmamış karadut suyu örnekleri Escherichia coli’ye karşı etki göstermiştir (12.32±0.67 mm). Ayrıca, karadut suyunun berraklaştırma ve ısıtma sırasında hiçbir mikroorganizma türüne karşı antifungal aktivite göstermediği tespit edilmiştir. Ayrıca çalışmada yapılan varyans analizi sonuçları titrasyon asitliği üzerine durultma ve pastörizasyon işlemlerinin, pH üzerine ise pastörizasyon işleminin etkili olduğunu göstermiştir (P
Selçuk tarım ve gıda bilimleri dergisi, Apr 27, 2018
Chemical and physical properties of six different sunflowers of high oleic and linoleic cultivars... more Chemical and physical properties of six different sunflowers of high oleic and linoleic cultivars and their extracted oils were determined. For each seed cultivar, there were determined thousand-grain weight, test weight, moisture and ash. Oil content ranged from 36.28 to 43.01 %. Predominant fatty acids in oils extracted from high oleic types were oleic acid from 69.44 to 87.23 % and linoleic acid content from 44.05 to 52.93 % for linoleic types. The total phenol content (TPC) of the oils ranged from 35 to 66 mg 100 g-1 of oil for oleic cultivars and from 24 to 87 mg 100 g-1 of oil for linoleic cultivars. Nonparametric mann-whitney test was performed to the TPC data and asymptotic significance value was determined as 0.690, so significant differences were not determined between oleic and linoleic types. According to the IC50 value, LG5400 had the highest was significantly different from others. It was also observed a significant difference for refractive index and iodine value and no significant difference for saponification values between oils. The study showed characterization for different types of seed oil that has made it possible to comment on industrial quality.
Journal of Food Science and Technology, Jul 25, 2020
The main goal of this study was to compare the changes that happen during the frying process with... more The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Dec 15, 2020
ÖZET: Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yönt... more ÖZET: Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yöntemleriyle kurutulmuş portakal kabuklarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Bu amaçla örnekler 45-65ºC hava sıcaklığı aralığında, 1 m/s hava akış hızına sahip tepsili fırın kurutucuda 330 dakika süresince ve mikrodalga da kesikli olarak 400-700W güç aralığında eşit nem oranı elde edilene kadar kurutulmuşlardır. Örneklerin kuruma değerleri, renk değişimi ve rehidrasyon kapasitesi (RK) belirlenmiştir. Fırın kurutulmuş örneklerde en yüksek RK 45°C'de kurutulan örnekler için 300. dakikada elde edilirken, en kısa sürede en iyi RK değerini gösteren örnek 65 o C'de kurutma ile 210. dakikada elde edilmiştir. Mikrodalga kurutmada ise en iyi RK değerinin 400W ile kurutulan örneklere ait olduğu belirlenmiştir. Renk ölçümleri albedo (iç) ve flavedo (dış) tabakaları için ayrı ayrı değerlendirilmiştir. Her iki kurutma metodu ve her iki tabaka için, örneklerin L* ve b* değerlerinde önemli seviyede azalma belirlenmiştir. Çalışmamızda ayrıca, taze ve kurutulmuş örneklerin toplam fenolik madde miktarı (TFM) ve toplam karotenoid miktarları da (TKM) belirlenmiştir. TFM değerlerinde meydana gelen değişim için, kurutma işleminde uygulanan sıcaklık ve mikrodalga gücü etkisinin önemli olduğu tespit edilmiştir. 45°C ve 55°C'de kurutulan portakal kabuklarının TFM değerlerinde önemli olmamakla (P>0.05) birlikte artış gözlenmiş (67.83 mg GA/100g, 62.85 mg GA/100g), kurutma sıcaklığının 65°C'ye çıkmasıyla ise TFM değeri önemli miktarda azalmıştır (P<0.05, 40.44 mg GA/100g). Kurutma işlemleri süresince TKM değerlerinde ise tüm örnekler için azalma meydana gelmiş ve en az TKM kaybı 400W güç uygulamasıyla mikrodalga kurutulan örnekler için gözlenmiştir.
Arabian journal for science and engineering, Mar 16, 2017
Curcumin removed turmeric oleoresin (CRTO) was extracted with hexane and concentrated to get turm... more Curcumin removed turmeric oleoresin (CRTO) was extracted with hexane and concentrated to get turmeric oil, and that was fractionated using silica gel column chromatography to obtain three fractions. These fractions were analyzed by GC and GC-MS. Turmeric oil contained aromatic turmerone (31.32%), turmerone (15.08%) and curlone (9.7%), whereas fractions III has aromatic turmerone (44.5%), curlone (19.22%) and turmerone (10.88%) as major compounds. Also, oxygenated compounds (5,6,8Ð10) were enriched in fraction III. Turmeric oil and its fractions were tested for antioxidant activity using the-carotene-linoleate model system and the phosphomolybdenum method. The fraction III showed maximum antioxidant capacity. These fractions were also used to determine their protective effect against the mutagenicity of sodium azide by means of the Ames test. All the fractions and turmeric oil exhibited a markedly antimutagenicity but fraction III was the most effective. The antioxidant effects of turmeric oil and its fractions may provide an explanation for their antimutagenic action.
GIDA - Journal of Food, 2015
GIDA - Journal of Food, 2016
Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetif... more Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetiflen tek y›ll›k bir sebzedir. Ülkemiz, karpuz üretiminde dünyada 3. s›rada gelmekte ve taze tüketim baflta olmak üzere meyve suyu üretimi, flurup, turflu, reçel ve konserve üretiminde de kullan›lmaktad›r. Kabuklar› hayvan beslenmesinde kullan›l›rken, çekirdekleri kozmetik ve ilaç sanayinde de¤erlendirilmektedir. Ancak son zamanlarda yap›lan araflt›rmalarda, karpuz çekirde¤inin besleyici yönü araflt›r›lm›fl ve g›da alan›nda tüketimi önerilmifltir. Önde gelen ilk özelli¤i yüksek ve besleyici ya¤ içeri¤i olmufltur. Karpuz çekirde¤i ya¤›n›n g›dalarda kullan›labilirli¤ini belirlemek amac›yla fiziksel, kimyasal ve besinsel özellikleri çeflitli araflt›rmalar›n konusu olmufl, safl›k ve kalite kriterleri araflt›r›lm›flt›r. Çekirdekten so¤uk pres veya çözgen ekstraksiyonu gibi de¤iflik yollarla elde edilebilen bu ya¤, aç›k sar› renkte olup, esansiyel ya¤ asitleri bak›m›ndan potansiyel bir kaynak teflkil etmektedir.
Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetif... more Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetiflen tek y›ll›k bir sebzedir. Ülkemiz, karpuz üretiminde dünyada 3. s›rada gelmekte ve taze tüketim baflta olmak üzere meyve suyu üretimi, flurup, turflu, reçel ve konserve üretiminde de kullan›lmaktad›r. Kabuklar› hayvan beslenmesinde kullan›l›rken, çekirdekleri kozmetik ve ilaç sanayinde de¤erlendirilmektedir. Ancak son zamanlarda yap›lan araflt›rmalarda, karpuz çekirde¤inin besleyici yönü araflt›r›lm›fl ve g›da alan›nda tüketimi önerilmifltir. Önde gelen ilk özelli¤i yüksek ve besleyici ya¤ içeri¤i olmufltur. Karpuz çekirde¤i ya¤›n›n g›dalarda kullan›labilirli¤ini belirlemek amac›yla fiziksel, kimyasal ve besinsel özellikleri çeflitli araflt›rmalar›n konusu olmufl, safl›k ve kalite kriterleri araflt›r›lm›flt›r. Çekirdekten so¤uk pres veya çözgen ekstraksiyonu gibi de¤iflik yollarla elde edilebilen bu ya¤, aç›k sar› renkte olup, esansiyel ya¤ asitleri bak›m›ndan potansiyel bir kaynak teflkil etmektedir.
Food and Nutrition Sciences, 2015
In this research, locust bean gums were removed from seeds with different extraction methods and ... more In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of sulfuric acid (H 2 SO 4 , 60%) solution, hydrochloric acid (HCl, 30%) solution and boiling water. Following dehulling and drying processes, seeds were milled and locust bean gums (LBG) were obtained eventually. The color values, moisture, protein, ash, sugar, pH, total acidity, soluble solids content, foreign particulates, acid insoluble ash contents and viscosity curves were compared for all samples. The results exhibited that the highest ash (1.94%) and protein (6.65%) contents were determined by water extraction gum, the highest acid-insoluble ash (3.58%) and foreign particulates (44.17%) contents were determined by HCl extraction gum. The lowest protein (5.01%), acid insoluble ash (1.29%), the foreign particulates (34.99%) and the highest viscosity value (533.9 mPas) were found from H2SO4 extraction gum. The results of investigation also showed that the H 2 SO 4 extraction method was found to be more appropriate than HCl and water extraction methods to obtain a good quality gum.
Turkish Journal of Agriculture and Forestry, 2016
This study was conducted to determine the effects of storage temperature and time on color and an... more This study was conducted to determine the effects of storage temperature and time on color and antioxidant properties of hardaliye. Hardaliye was obtained from papazkarası blue-black grapes as a potential source of anthocyanin pigment and high antioxidant activity. Grape variety plays a significant role in color, flavor, and chemical properties. However, the effects of storage conditions on products and especially on phenolic composition and antioxidant properties are not known because there is not any research about storage effects at different temperatures. For this purpose, hardaliye was produced by the conventional method. After having been exposed to lactic acid fermentation, it was bottled and then stored at 4 °C and 20 °C for 60 days. The analyses were carried out on prepared beverage at 15, 30, 45, and 60 days of storage. The results of color parameters obtained showed the highest proportion of red color in the samples at the beginning (dA % = 94.87%). As expected, the brown color increased with storage time and the highest value was determined at 60 days depending on the storage temperature. Storage at 4 °C and 20 °C resulted in 60% and 78% losses in anthocyanin content, respectively. The losses of anthocyanin during storage at the higher temperature were accompanied by increased polymeric color values and other color parameters, which indicates that anthocyanins were also extensively polymerized. Phenol compositions were also analyzed using an LC-MS-MS system. It was revealed that malvidin-3-O-glucoside was the predominant anthocyanin and also that hardaliye has high amounts of resveratrol. A high content of total phenolic (1743 ± 8.67 mg of gallic acid equivalents L-1) and antioxidant activity value (8.53 mM Trolox mL-1) is present in the fresh beverage. There was a significant decrease in total phenols during storage, irrespective of temperature.
Journal of Food Measurement and Characterization, Oct 27, 2021
The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and past... more The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused significant reductions in ACN content (10%), Amax (53%), colour density (67%) and polymeric colour (67%). The most stable ACN to enzymatic treatment was cyanidin-3-glucoside (cy-3-glu), while the least stable one was pelargonidin-3-glucoside (pg-3-glu). Bentonite showed the copigmentation effect due to Al3+ and Mg2+ in its octahedral sheet structure and enhanced colour density (91%) of BMJ. Similarly, gelatin and kieselsol also caused a high Amax and a colour density despite a reduction in ACN content. Results revealed that enzymatic degradation of pectin and removal of phenolics by gelatin-kieselsol led to a reduction in the colour density of BMJ after pasteurization. Therefore, bentonite is recommended to produce BMJ with high colour density, while enzymatic treatment and clarification with gelatin and kieselsol are not recommended due to a reduction in ACN content.
Journal of Food Processing and Preservation, Jun 9, 2021
In the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pep... more In the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pepper peel and seeds (extract of oleoresin containing capsaicin, OCE) and were used in yogurt production. Thus, it is aimed to obtain a product with richer nutritional value and a new taste. For this purpose, oleoresin extracts that obtained from peel (peel extracts, PE), peel and seed (PSE), and seeds (seed extracts, SE) were added to milk with different percentages. Color characteristics were measured by a Minolta Colorimeter. There were reductions in L* (60.44-29.77) of yogurt samples by enriched process, especially for samples which contain 3% PSE and 1.5% PSE. A remarkable increase was noticed for a* values from -1.44 to 19.35 for the same samples. It was pointed out by the consumers that bitterness in taste as well as the red color in appearance are experienced. Practical applications With the acceptance of new nutritional perceptions, the food processing is complimenting current foods, with herbs, fruits, vegetables, or their extracts especially to create functional foods. Besides, obtaining new tastes has high importance for this aim. Our results pointed out that the fermented yogurt content has better quality and sensorial properties with capsaicin extracts in comparison with traditional fermented yogurt.WOS:0006590448000012-s2.0-8510753215
Turkish Journal of Agriculture: Food Science and Technology, Nov 22, 2019
Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetabl... more Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside form and it has different properties according to the included sugar group and chemical composition. Anthocyanins which known to have positive effects on health bring attractive to the visual features products bring. The limited stability of anthocyanins may cause important problems for process and storage of fruit and vegetables included anthocyanins. The chemical structure and important factors related to the stability of anthocyanins were evaluated within the scope of this review.
Kirklareli ripened white cheese (KRWC) is a traditional cheese produced within the borders of Kir... more Kirklareli ripened white cheese (KRWC) is a traditional cheese produced within the borders of Kirklareli province and produced with abomasum, without adding any kind of fermentation sterter. KRWC is produced from milks of sheep, goat and cow which are blended at 30%, 25% and 45%, respectively. The main objective of this study was to detect the properties of KRWC and to compare them with the properties of other ripened white cheese mentioned in literatures. For this purpose, volatile flavor compounds, fatty acid composition and some physico-chemical properties of 10 KRWC samples were investigated. A total of 10 cheeses were analysed and there was not observed a huge variation among the cheeses in terms of fat, salt, protein, dry matter, fat free dry matter, ash, calcium content, pH, titratable acidity. When the aroma compositions were analyzed, there were totally determined 36 compounds in KRWC. Acids (14), alcohols (9), ketones (8), esters (4) and sulfur (1) compounds were determined in KRWC samples.
Turkish Journal of Agriculture: Food Science and Technology, Nov 22, 2019
In Kırklareli, which has high importance for cheese production since ancient times, there are two... more In Kırklareli, which has high importance for cheese production since ancient times, there are two different types of cheeses have important commercial potential are Kırklareli White Cheese (KWC) and Kırklareli Old Kashar Cheese (KOKC). These cheeses belong to Kırklareli and they are produced using the milk obtained in Kırklareli. A certain proportion of sheep milk, goat milk and cow milk is used in a mixture for KWC and KOKC production. There are some basic and distinctive features for Kırklareli cheeses. These features can be summarized as the effect of some differences belongs to Kırklareli, can be mentioned as natural vegetation due to geographical structure and climatic conditions, milk characteristics, historical difference and production method and maturation process. KBP and KEKP are reflected to the differences between animal feeding, milk and milk. The proportions of the plant species composed the botanical composition of the province constitute the animal feed. According to the botanical characteristics, the common plants in Kırklareli pastures are wheat (Poaceae), legumes (Fabaceae), broad-leaved herbs (Asteraceae, Apiaceae, Lamiaceae etc) and bushes. These 3 different groups of plants have different effects on the most basic quality criterias of milk and cheese, such as protein content, fat ratio etc. Apart from these, there are so many differences, which contain the low microbial load and process conditions. The fact that the milks produced in the province have quality properties within EU limits bring with it a very important advantage such as low pasteurization temperature. For the production of KWC and KOKC, cow milk only or the mixture of cow milk, goat milk and sheep milk, with rates between 15-30%, 25-40% and 30-45% respectively, can be used. Mixture rates are between 30%-45% sheep milk, 25%-40% goat milk and 15-30% cow milk.
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2014
Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus ornek... more Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus orneklerde degerlendirilmistir. Zeytin ornekleri tepsili kurutucuda sicak hava ile kurutulmustur. Baslangic nem degeri 81.41 g/100 g olarak tespit edilen fermente edilmis yesil zeytin dilimlerinin kurutma sonrasinda nem degeri 2.15 g/100 g 'e dusurulmustur. Kurutma islemi 65oC' de 1 m/s hava hizi ile gerceklestirilmistir. Kurutma islemi sirasinda, zeytinlerin cap gibi bazi fiziksel ozelliklerinde degisimler meydana gelmistir. Orneklerin ic ve dis caplari sirasi ile % 20.6 ve % 24.0 oraninda azalmistir. Renk bilesenleri (L*, a*, b*) Minolta kolorimetresi ile olculmus ve renk koordinatlari kullanilarak h*, AC*, AE* degerleri hesaplanmistir. Kurutma islemi ile birlikte orneklerin L* (51.46 - 32.35) ve b* (31.65-17.03) degerlerinde azalma bulunmaktadir. a* degerinde ise -0.62'den 1.95 degerine bir artis gozlenmistir. Kurutulmus zeytin dilimleri tuz iceriginden dolayi diger kurutulmus ...
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2014
Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus ornek... more Memecik cesidi zeytin dilimlerinin fiziksel, duyusal ve renk ozellikleri taze ve kurutulmus orneklerde degerlendirilmistir. Zeytin ornekleri tepsili kurutucuda sicak hava ile kurutulmustur. Baslangic nem degeri 81.41 g/100 g olarak tespit edilen fermente edilmis yesil zeytin dilimlerinin kurutma sonrasinda nem degeri 2.15 g/100 g 'e dusurulmustur. Kurutma islemi 65oC' de 1 m/s hava hizi ile gerceklestirilmistir. Kurutma islemi sirasinda, zeytinlerin cap gibi bazi fiziksel ozelliklerinde degisimler meydana gelmistir. Orneklerin ic ve dis caplari sirasi ile % 20.6 ve % 24.0 oraninda azalmistir. Renk bilesenleri (L*, a*, b*) Minolta kolorimetresi ile olculmus ve renk koordinatlari kullanilarak h*, AC*, AE* degerleri hesaplanmistir. Kurutma islemi ile birlikte orneklerin L* (51.46 - 32.35) ve b* (31.65-17.03) degerlerinde azalma bulunmaktadir. a* degerinde ise -0.62'den 1.95 degerine bir artis gozlenmistir. Kurutulmus zeytin dilimleri tuz iceriginden dolayi diger kurutulmus ...
The aim of this research was to obtain high quality and longer shelf life for Agaricus bisporus b... more The aim of this research was to obtain high quality and longer shelf life for Agaricus bisporus by dipping in four different antioxidant solutions and then freezing. Physical measurements, instrumental color measurements and calculated color components were determined for each month during storage time. Control, AA (L -ascorbic acid), CA (citric acid) and 4HRS (4 -hexylrecourcinol) samples that were blanched and dipped in antioxidant solutions were shown to have a significant loss of whiteness (L* value) (P < 0.05) when compared with fresh mushrooms. There was a dramatic difference for a* values of treatments (P < 0.05) except dipped CA samples. It was found that the correlation coefficients (R 2) were greater than 0.95, meaning there were good agreements between color properties with each other for all mushroom samples. Also, percent loss of physical measurements like diameter, thickness, weight and volume was also scaled. This research exhibited the large effect of antioxida...
academicfoodjournal.com
Bu çalışmada çekirdeği çıkarılmış salamura zeytinler şalgam suyu, sentetik likopen çözeltisi (%1)... more Bu çalışmada çekirdeği çıkarılmış salamura zeytinler şalgam suyu, sentetik likopen çözeltisi (%1) ve yapay boya çözeltisi (Ponceau 4R, %1) kullanılarak renklendirilmiş ve bazı kalite özellikleri incelenerek karşılaştırılmıştır. Renklendirme işlemi öncesi ve sonrasında, fermente zeytin örneklerinin pH, nem, tuz (%) ve asitlik değerleri belirlenmiştir. Fermente edilmiş yeşil zeytinlerin renklendirilmesi sonrasında duyusal özelliklerinde meydana gelen değişim görünüş, koku, tat, tekstür ve genel kabul edilebilirlik özellikleri bakımından incelenmiştir. Yapılan analizler sonrasında kuru madde değerleri için, likopen ve şalgam örneklerinin renklendirme işlemi sonrasında önemli miktarda artış gösterdiği tespit edilmiştir (p<0.01). Bünyedeki % tuz miktarları tüm muamele grupları için kontrole göre önemli seviyede azalırken, pH değerlerinin de tüm muamele grupları için önemli farklılık gösterdiği belirlenmiştir (p<0.01). Toplam asitlik değerlerinde ise, sadece likopen örneklerinde önemli seviyede artış gözlenmemiştir (p>0.01).
Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2009
Bu calismada dondurarak kurutulmus havuc dilimlerinin renk ve rehidrasyon ozellikleri uzerine far... more Bu calismada dondurarak kurutulmus havuc dilimlerinin renk ve rehidrasyon ozellikleri uzerine farkli antioksidan cozeltilerin etkileri arastirilmistir. Havuclar dilimlenip kurutma islemi oncesinde askorbik asit (AA, % 0.5), sitrik asit (SA, % 0.5) ve 4- heksilresorsinol (4HRS, 100 ppm) antioksidan cozeltilerine daldirilmistir. Dondurarak kurutma islemi sonrasi ve taze orneklerde havuc dilimlerinin L*, a*, b* renk degerleri Minolta Kolorimetresi kullanilarak belirlenmis ve kroma (C*), renk farkliligi (AE*), beyazlik derecesi (WI)) gibi farkli renk karakteristikleri hesaplanmistir. Dondurarak kurutma sonrasinda renk ozelliklerinde meydana gelen degisim duyusal degerlendirme ile incelenmistir. Ayrica dondurarak kurutma sonrasinda orneklerin 20 °C 'de gostermis olduklari rehidrasyon ozellikleri de incelenmistir. Yapilan duyusal degerlendirme sonucunda AA cozeltisine daldirilan orneklerde agarma problemi meydana geldigi belirlenmistir. Buna karsin, SA cozeltisine daldirilan havuc orn...
Kahramanmaraş Sütçü İmam Üniversitesi tarım ve doğa dergisi, Dec 30, 2022
Çalışmanın amacı, tedavi edici özelliklere sahip olduğu bilinen karadutun meyve suyuna işlenmesi ... more Çalışmanın amacı, tedavi edici özelliklere sahip olduğu bilinen karadutun meyve suyuna işlenmesi sırasında ve uygulanan ısıl işlemler ile bileşiminde ve antimikrobiyal özelliklerinde meydana gelen değişimin belirlenmesidir. Çalışma iki aşamada gerçekleştirilmiş olup, kuyu difüzyon yöntemi ile örneklerin antifungal ve antibakteriyal aktivitesinin belirlenmesi amaçlanmıştır. Karadut sularında antimikrobiyal aktivitenin belirlenmesi amacıyla; filamentsiz mikrofunguslardan Candida albicans (ATCC 10231), Candida lipolytica (Ankara Üniversitesi, Gıda Mühendisliği Bölümü Kültür Kolleksiyonu, AÜGMKK), Candida parapsilosis (Refik Saydam Kültür Koleksiyonu, RSSK 03025, Lozan 994), Candida krusei (RSSK 610) ve Saccharomyces cerevisiae (AÜGMKK) test mikroorganizmaları olarak kullanılmıştır. Funguslara ilave olarak Gram pozitif bakterilerden Staphylococcus aureus ve Gram negatif bakterilerden ise Escherichia coli (AÜGMKK) karadut suyu örneklerinin antibakteriyal aktivitesinin test edilmesi amacıyla kullanılmıştır. Çalışmanın ikinci bölümünde ise, karadut suyunun 70 oC’de 9 saat, 80 oC’de 7.5 saat ve 90 oC’de 5 saat süre ile ısıtılması esnasında antimikrobiyal aktivitesinin belirlenmesi amaçlanmıştır. Hem ısıtılmış hem de berraklaştırılmış karadut suyu örneklerinin Staphylococcus aereus’a karşı antibakteriyal etkiye sahip olduğu belirlenmiştir. İşlem görmemiş karadut suyunun S. aereus’a karşı zon çapı 12.68±0.69 mm olarak tespit edilirken, berraklaştırılmış karadut suyu için ise 13.92±1.11 mm olarak belirlenmiştir. Pastörizasyon işlemi Staphylococcus aereus’a karşı işlem görmemiş meyve suyunda antibakteriyal etkiyi arttırmış (13.67±0.41 mm), berraklaştırılmış meyve suyunda ise kısmen daha düşük tespit edilmiştir (12.78±1.00 mm). Yalnızca berraklaştırılmamış karadut suyu örnekleri Escherichia coli’ye karşı etki göstermiştir (12.32±0.67 mm). Ayrıca, karadut suyunun berraklaştırma ve ısıtma sırasında hiçbir mikroorganizma türüne karşı antifungal aktivite göstermediği tespit edilmiştir. Ayrıca çalışmada yapılan varyans analizi sonuçları titrasyon asitliği üzerine durultma ve pastörizasyon işlemlerinin, pH üzerine ise pastörizasyon işleminin etkili olduğunu göstermiştir (P
Selçuk tarım ve gıda bilimleri dergisi, Apr 27, 2018
Chemical and physical properties of six different sunflowers of high oleic and linoleic cultivars... more Chemical and physical properties of six different sunflowers of high oleic and linoleic cultivars and their extracted oils were determined. For each seed cultivar, there were determined thousand-grain weight, test weight, moisture and ash. Oil content ranged from 36.28 to 43.01 %. Predominant fatty acids in oils extracted from high oleic types were oleic acid from 69.44 to 87.23 % and linoleic acid content from 44.05 to 52.93 % for linoleic types. The total phenol content (TPC) of the oils ranged from 35 to 66 mg 100 g-1 of oil for oleic cultivars and from 24 to 87 mg 100 g-1 of oil for linoleic cultivars. Nonparametric mann-whitney test was performed to the TPC data and asymptotic significance value was determined as 0.690, so significant differences were not determined between oleic and linoleic types. According to the IC50 value, LG5400 had the highest was significantly different from others. It was also observed a significant difference for refractive index and iodine value and no significant difference for saponification values between oils. The study showed characterization for different types of seed oil that has made it possible to comment on industrial quality.
Journal of Food Science and Technology, Jul 25, 2020
The main goal of this study was to compare the changes that happen during the frying process with... more The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Dec 15, 2020
ÖZET: Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yönt... more ÖZET: Çalışmamızda, farklı sıcaklıklarda fırın kurutma ve farklı güçlerde mikrodalga kurutma yöntemleriyle kurutulmuş portakal kabuklarının bazı fiziksel ve kimyasal özellikleri karşılaştırılmıştır. Bu amaçla örnekler 45-65ºC hava sıcaklığı aralığında, 1 m/s hava akış hızına sahip tepsili fırın kurutucuda 330 dakika süresince ve mikrodalga da kesikli olarak 400-700W güç aralığında eşit nem oranı elde edilene kadar kurutulmuşlardır. Örneklerin kuruma değerleri, renk değişimi ve rehidrasyon kapasitesi (RK) belirlenmiştir. Fırın kurutulmuş örneklerde en yüksek RK 45°C'de kurutulan örnekler için 300. dakikada elde edilirken, en kısa sürede en iyi RK değerini gösteren örnek 65 o C'de kurutma ile 210. dakikada elde edilmiştir. Mikrodalga kurutmada ise en iyi RK değerinin 400W ile kurutulan örneklere ait olduğu belirlenmiştir. Renk ölçümleri albedo (iç) ve flavedo (dış) tabakaları için ayrı ayrı değerlendirilmiştir. Her iki kurutma metodu ve her iki tabaka için, örneklerin L* ve b* değerlerinde önemli seviyede azalma belirlenmiştir. Çalışmamızda ayrıca, taze ve kurutulmuş örneklerin toplam fenolik madde miktarı (TFM) ve toplam karotenoid miktarları da (TKM) belirlenmiştir. TFM değerlerinde meydana gelen değişim için, kurutma işleminde uygulanan sıcaklık ve mikrodalga gücü etkisinin önemli olduğu tespit edilmiştir. 45°C ve 55°C'de kurutulan portakal kabuklarının TFM değerlerinde önemli olmamakla (P>0.05) birlikte artış gözlenmiş (67.83 mg GA/100g, 62.85 mg GA/100g), kurutma sıcaklığının 65°C'ye çıkmasıyla ise TFM değeri önemli miktarda azalmıştır (P<0.05, 40.44 mg GA/100g). Kurutma işlemleri süresince TKM değerlerinde ise tüm örnekler için azalma meydana gelmiş ve en az TKM kaybı 400W güç uygulamasıyla mikrodalga kurutulan örnekler için gözlenmiştir.
Arabian journal for science and engineering, Mar 16, 2017
Curcumin removed turmeric oleoresin (CRTO) was extracted with hexane and concentrated to get turm... more Curcumin removed turmeric oleoresin (CRTO) was extracted with hexane and concentrated to get turmeric oil, and that was fractionated using silica gel column chromatography to obtain three fractions. These fractions were analyzed by GC and GC-MS. Turmeric oil contained aromatic turmerone (31.32%), turmerone (15.08%) and curlone (9.7%), whereas fractions III has aromatic turmerone (44.5%), curlone (19.22%) and turmerone (10.88%) as major compounds. Also, oxygenated compounds (5,6,8Ð10) were enriched in fraction III. Turmeric oil and its fractions were tested for antioxidant activity using the-carotene-linoleate model system and the phosphomolybdenum method. The fraction III showed maximum antioxidant capacity. These fractions were also used to determine their protective effect against the mutagenicity of sodium azide by means of the Ames test. All the fractions and turmeric oil exhibited a markedly antimutagenicity but fraction III was the most effective. The antioxidant effects of turmeric oil and its fractions may provide an explanation for their antimutagenic action.
GIDA - Journal of Food, 2015
GIDA - Journal of Food, 2016
Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetif... more Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetiflen tek y›ll›k bir sebzedir. Ülkemiz, karpuz üretiminde dünyada 3. s›rada gelmekte ve taze tüketim baflta olmak üzere meyve suyu üretimi, flurup, turflu, reçel ve konserve üretiminde de kullan›lmaktad›r. Kabuklar› hayvan beslenmesinde kullan›l›rken, çekirdekleri kozmetik ve ilaç sanayinde de¤erlendirilmektedir. Ancak son zamanlarda yap›lan araflt›rmalarda, karpuz çekirde¤inin besleyici yönü araflt›r›lm›fl ve g›da alan›nda tüketimi önerilmifltir. Önde gelen ilk özelli¤i yüksek ve besleyici ya¤ içeri¤i olmufltur. Karpuz çekirde¤i ya¤›n›n g›dalarda kullan›labilirli¤ini belirlemek amac›yla fiziksel, kimyasal ve besinsel özellikleri çeflitli araflt›rmalar›n konusu olmufl, safl›k ve kalite kriterleri araflt›r›lm›flt›r. Çekirdekten so¤uk pres veya çözgen ekstraksiyonu gibi de¤iflik yollarla elde edilebilen bu ya¤, aç›k sar› renkte olup, esansiyel ya¤ asitleri bak›m›ndan potansiyel bir kaynak teflkil etmektedir.
Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetif... more Karpuz kabakgiller familyas›nda yer alan ve dünyan›n özellikle s›cak ve ›l›man bölgelerinde yetiflen tek y›ll›k bir sebzedir. Ülkemiz, karpuz üretiminde dünyada 3. s›rada gelmekte ve taze tüketim baflta olmak üzere meyve suyu üretimi, flurup, turflu, reçel ve konserve üretiminde de kullan›lmaktad›r. Kabuklar› hayvan beslenmesinde kullan›l›rken, çekirdekleri kozmetik ve ilaç sanayinde de¤erlendirilmektedir. Ancak son zamanlarda yap›lan araflt›rmalarda, karpuz çekirde¤inin besleyici yönü araflt›r›lm›fl ve g›da alan›nda tüketimi önerilmifltir. Önde gelen ilk özelli¤i yüksek ve besleyici ya¤ içeri¤i olmufltur. Karpuz çekirde¤i ya¤›n›n g›dalarda kullan›labilirli¤ini belirlemek amac›yla fiziksel, kimyasal ve besinsel özellikleri çeflitli araflt›rmalar›n konusu olmufl, safl›k ve kalite kriterleri araflt›r›lm›flt›r. Çekirdekten so¤uk pres veya çözgen ekstraksiyonu gibi de¤iflik yollarla elde edilebilen bu ya¤, aç›k sar› renkte olup, esansiyel ya¤ asitleri bak›m›ndan potansiyel bir kaynak teflkil etmektedir.
Food and Nutrition Sciences, 2015
In this research, locust bean gums were removed from seeds with different extraction methods and ... more In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of sulfuric acid (H 2 SO 4 , 60%) solution, hydrochloric acid (HCl, 30%) solution and boiling water. Following dehulling and drying processes, seeds were milled and locust bean gums (LBG) were obtained eventually. The color values, moisture, protein, ash, sugar, pH, total acidity, soluble solids content, foreign particulates, acid insoluble ash contents and viscosity curves were compared for all samples. The results exhibited that the highest ash (1.94%) and protein (6.65%) contents were determined by water extraction gum, the highest acid-insoluble ash (3.58%) and foreign particulates (44.17%) contents were determined by HCl extraction gum. The lowest protein (5.01%), acid insoluble ash (1.29%), the foreign particulates (34.99%) and the highest viscosity value (533.9 mPas) were found from H2SO4 extraction gum. The results of investigation also showed that the H 2 SO 4 extraction method was found to be more appropriate than HCl and water extraction methods to obtain a good quality gum.
Turkish Journal of Agriculture and Forestry, 2016
This study was conducted to determine the effects of storage temperature and time on color and an... more This study was conducted to determine the effects of storage temperature and time on color and antioxidant properties of hardaliye. Hardaliye was obtained from papazkarası blue-black grapes as a potential source of anthocyanin pigment and high antioxidant activity. Grape variety plays a significant role in color, flavor, and chemical properties. However, the effects of storage conditions on products and especially on phenolic composition and antioxidant properties are not known because there is not any research about storage effects at different temperatures. For this purpose, hardaliye was produced by the conventional method. After having been exposed to lactic acid fermentation, it was bottled and then stored at 4 °C and 20 °C for 60 days. The analyses were carried out on prepared beverage at 15, 30, 45, and 60 days of storage. The results of color parameters obtained showed the highest proportion of red color in the samples at the beginning (dA % = 94.87%). As expected, the brown color increased with storage time and the highest value was determined at 60 days depending on the storage temperature. Storage at 4 °C and 20 °C resulted in 60% and 78% losses in anthocyanin content, respectively. The losses of anthocyanin during storage at the higher temperature were accompanied by increased polymeric color values and other color parameters, which indicates that anthocyanins were also extensively polymerized. Phenol compositions were also analyzed using an LC-MS-MS system. It was revealed that malvidin-3-O-glucoside was the predominant anthocyanin and also that hardaliye has high amounts of resveratrol. A high content of total phenolic (1743 ± 8.67 mg of gallic acid equivalents L-1) and antioxidant activity value (8.53 mM Trolox mL-1) is present in the fresh beverage. There was a significant decrease in total phenols during storage, irrespective of temperature.
Journal of Food Measurement and Characterization, Oct 27, 2021
The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and past... more The effects of enzymatic treatment, clarification with bentonite, gelatin and kieselsol, and pasteurization on the anthocyanins (ACNs) and colour of black mulberry juice (BMJ) were studied. Enzymatic treatment caused significant reductions in ACN content (10%), Amax (53%), colour density (67%) and polymeric colour (67%). The most stable ACN to enzymatic treatment was cyanidin-3-glucoside (cy-3-glu), while the least stable one was pelargonidin-3-glucoside (pg-3-glu). Bentonite showed the copigmentation effect due to Al3+ and Mg2+ in its octahedral sheet structure and enhanced colour density (91%) of BMJ. Similarly, gelatin and kieselsol also caused a high Amax and a colour density despite a reduction in ACN content. Results revealed that enzymatic degradation of pectin and removal of phenolics by gelatin-kieselsol led to a reduction in the colour density of BMJ after pasteurization. Therefore, bentonite is recommended to produce BMJ with high colour density, while enzymatic treatment and clarification with gelatin and kieselsol are not recommended due to a reduction in ACN content.
Journal of Food Processing and Preservation, Jun 9, 2021
In the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pep... more In the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pepper peel and seeds (extract of oleoresin containing capsaicin, OCE) and were used in yogurt production. Thus, it is aimed to obtain a product with richer nutritional value and a new taste. For this purpose, oleoresin extracts that obtained from peel (peel extracts, PE), peel and seed (PSE), and seeds (seed extracts, SE) were added to milk with different percentages. Color characteristics were measured by a Minolta Colorimeter. There were reductions in L* (60.44-29.77) of yogurt samples by enriched process, especially for samples which contain 3% PSE and 1.5% PSE. A remarkable increase was noticed for a* values from -1.44 to 19.35 for the same samples. It was pointed out by the consumers that bitterness in taste as well as the red color in appearance are experienced. Practical applications With the acceptance of new nutritional perceptions, the food processing is complimenting current foods, with herbs, fruits, vegetables, or their extracts especially to create functional foods. Besides, obtaining new tastes has high importance for this aim. Our results pointed out that the fermented yogurt content has better quality and sensorial properties with capsaicin extracts in comparison with traditional fermented yogurt.WOS:0006590448000012-s2.0-8510753215
Turkish Journal of Agriculture: Food Science and Technology, Nov 22, 2019
Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetabl... more Anthocyanins are compounds, which responsible for red, blue, purple colors of fruits and vegetables and they have water soluble properties. One of the natural color pigments are anthocyanins were placed in flavonoids group. This pigment has glycoside form and it has different properties according to the included sugar group and chemical composition. Anthocyanins which known to have positive effects on health bring attractive to the visual features products bring. The limited stability of anthocyanins may cause important problems for process and storage of fruit and vegetables included anthocyanins. The chemical structure and important factors related to the stability of anthocyanins were evaluated within the scope of this review.
Kirklareli ripened white cheese (KRWC) is a traditional cheese produced within the borders of Kir... more Kirklareli ripened white cheese (KRWC) is a traditional cheese produced within the borders of Kirklareli province and produced with abomasum, without adding any kind of fermentation sterter. KRWC is produced from milks of sheep, goat and cow which are blended at 30%, 25% and 45%, respectively. The main objective of this study was to detect the properties of KRWC and to compare them with the properties of other ripened white cheese mentioned in literatures. For this purpose, volatile flavor compounds, fatty acid composition and some physico-chemical properties of 10 KRWC samples were investigated. A total of 10 cheeses were analysed and there was not observed a huge variation among the cheeses in terms of fat, salt, protein, dry matter, fat free dry matter, ash, calcium content, pH, titratable acidity. When the aroma compositions were analyzed, there were totally determined 36 compounds in KRWC. Acids (14), alcohols (9), ketones (8), esters (4) and sulfur (1) compounds were determined in KRWC samples.
Turkish Journal of Agriculture: Food Science and Technology, Nov 22, 2019
In Kırklareli, which has high importance for cheese production since ancient times, there are two... more In Kırklareli, which has high importance for cheese production since ancient times, there are two different types of cheeses have important commercial potential are Kırklareli White Cheese (KWC) and Kırklareli Old Kashar Cheese (KOKC). These cheeses belong to Kırklareli and they are produced using the milk obtained in Kırklareli. A certain proportion of sheep milk, goat milk and cow milk is used in a mixture for KWC and KOKC production. There are some basic and distinctive features for Kırklareli cheeses. These features can be summarized as the effect of some differences belongs to Kırklareli, can be mentioned as natural vegetation due to geographical structure and climatic conditions, milk characteristics, historical difference and production method and maturation process. KBP and KEKP are reflected to the differences between animal feeding, milk and milk. The proportions of the plant species composed the botanical composition of the province constitute the animal feed. According to the botanical characteristics, the common plants in Kırklareli pastures are wheat (Poaceae), legumes (Fabaceae), broad-leaved herbs (Asteraceae, Apiaceae, Lamiaceae etc) and bushes. These 3 different groups of plants have different effects on the most basic quality criterias of milk and cheese, such as protein content, fat ratio etc. Apart from these, there are so many differences, which contain the low microbial load and process conditions. The fact that the milks produced in the province have quality properties within EU limits bring with it a very important advantage such as low pasteurization temperature. For the production of KWC and KOKC, cow milk only or the mixture of cow milk, goat milk and sheep milk, with rates between 15-30%, 25-40% and 30-45% respectively, can be used. Mixture rates are between 30%-45% sheep milk, 25%-40% goat milk and 15-30% cow milk.