Osman KOLA - Academia.edu (original) (raw)

Papers by Osman KOLA

Journal of Food Processing and Preservation

Food Science and Technology

Journal of Food Measurement and Characterization

Food Chemistry, 2016

The effects of hot and cold break industrial tomato paste production steps on phenolic compounds,... more The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change.

Journal of Food Measurement and Characterization, 2016

Sakarya Universitesi Fen Bilimleri Enstitusu Dergisi, 2012

... 1Sakarya Üniversitesi Gıda Mühendisliği Bölümü, Sakarya 2Çukurova Üniversitesi Gıda Mühendisl... more ... 1Sakarya Üniversitesi Gıda Mühendisliği Bölümü, Sakarya 2Çukurova Üniversitesi Gıda Mühendisliği Bölümü, Adana * Osman Kola: okola@sakarya.edu.tr ÖZET ... [10] Ludin, A., Samish,Z., Levi, A., Hershkowitz, E., 1969. ... [22] Gökçe, K., Altan, A., 1982. ...

International Journal of Food Agriculture and Environment, 2010

Journal of Food Agriculture and Environment

ABSTRACT

Chemistry of Natural Compounds, 2015

SAÜ Fen Bilimleri Enstitüsü Dergisi, 2012

Journal of Food Safety, 2010

ABSTRACTThis study investigated the effect of scallop-shell powder (SSP) on the growth of Listeri... more ABSTRACTThis study investigated the effect of scallop-shell powder (SSP) on the growth of Listeria monocytogenes or Escherichia coli O157:H7 on frankfurters. The frankfurters inoculated with L. monocytogenes or E. coli O157:H7 were immersed in a 0, 0.05 or 0.1% (w/v) SSP slurry for 10 or 30 min. Populations of L. monocytogenes, E. coli O157:H7, mesophilic aerobic bacteria (MAB), lactic acid bacteria and yeast/mold were determined at 0 or 7th days of storage at 4C along the level of L-ascorbic acid, moisture content, pH and sensory properties. Numbers of L. monocytogenes and E. coli O157:H7 decreased 3.6 and 5.0 logs by 0.10% SSP for 10 min, respectively, with both pathogens inhibited during 7 days. Populations of MAB and yeast decreased about 1.5 or 1 logs, respectively, after a 10-min exposure to SSP. L-ascorbic acid value, sensory attributes and pH did not change with SSP treatment.This study investigated the effect of scallop-shell powder (SSP) on the growth of Listeria monocytogenes or Escherichia coli O157:H7 on frankfurters. The frankfurters inoculated with L. monocytogenes or E. coli O157:H7 were immersed in a 0, 0.05 or 0.1% (w/v) SSP slurry for 10 or 30 min. Populations of L. monocytogenes, E. coli O157:H7, mesophilic aerobic bacteria (MAB), lactic acid bacteria and yeast/mold were determined at 0 or 7th days of storage at 4C along the level of L-ascorbic acid, moisture content, pH and sensory properties. Numbers of L. monocytogenes and E. coli O157:H7 decreased 3.6 and 5.0 logs by 0.10% SSP for 10 min, respectively, with both pathogens inhibited during 7 days. Populations of MAB and yeast decreased about 1.5 or 1 logs, respectively, after a 10-min exposure to SSP. L-ascorbic acid value, sensory attributes and pH did not change with SSP treatment.PRACTICAL APPLICATIONSThe occurrence of Listeria monocytogenes and Escherichia coli O157:H7 on the surface of frankfurters have been a problem (USDA-FSIS 2009). Accordingly, the present study was conducted to assess the ability of scallop-shell powder (SSP) to reduce the number of L. monocytogenes and E. coli O157:H7 and also inhibit their growth on frankfurters during their storage. The result of the study showed that immersing frankfurters in SSP slurries for 10 min before packaging can reduce the number of L. monocytogenes, E. coli O157:H7 and natural flora of frankfurters without changing any sensory or chemical properties; therefore, this method can be an alternative to produce safer frankfurters with longer shelf life.The occurrence of Listeria monocytogenes and Escherichia coli O157:H7 on the surface of frankfurters have been a problem (USDA-FSIS 2009). Accordingly, the present study was conducted to assess the ability of scallop-shell powder (SSP) to reduce the number of L. monocytogenes and E. coli O157:H7 and also inhibit their growth on frankfurters during their storage. The result of the study showed that immersing frankfurters in SSP slurries for 10 min before packaging can reduce the number of L. monocytogenes, E. coli O157:H7 and natural flora of frankfurters without changing any sensory or chemical properties; therefore, this method can be an alternative to produce safer frankfurters with longer shelf life.

Journal of Food Processing and Preservation, 2009

ABSTRACTVerjuice is an unfermented green grape juice obtained by pressing green grapes. It has a ... more ABSTRACTVerjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcık and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm %T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 %T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcık and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists.Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcık and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm %T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 %T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcık and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists.PRACTICAL APPLICATIONSVerjuice is an unfermented green grape juice obtained by pressing unripe grapes with a unique flavor and sour taste. It is traditionally produced by pressing grapes and sieving the juice obtained through a nonmetal. It is preserved in bottles, adding olive oil to prevent contact with air, at cool condition. It is consumed locally, especially in the Mediterranean and southeastern regions of Turkey, to enhance the flavor of traditional meals, salads and appetizers, and as an ingredient in the production of various drinks, and several sausages such as mustard sausage. The natural verjuice that is neither clarified nor heated was more flavored, but it is turbid and has rather short shelf life. The present study revealed that clarification with gelatin followed by heat treatment of bottled verjuice at 85C for 15 min result in a favorable product with respect to quality properties during shelf life at ambient temperature.Verjuice is an unfermented green grape juice obtained by pressing unripe grapes with a unique flavor and sour taste. It is traditionally produced by pressing grapes and sieving the juice obtained through a nonmetal. It is preserved in bottles, adding olive oil to prevent contact with air, at cool condition. It is consumed locally, especially in the Mediterranean and southeastern regions of Turkey, to enhance the flavor of traditional meals, salads and appetizers, and as an ingredient in the production of various drinks, and several sausages such as mustard sausage. The natural verjuice that is neither clarified nor heated was more flavored, but it is turbid and has rather short shelf life. The present study revealed that clarification with gelatin followed by heat treatment of bottled verjuice at 85C for 15 min result in a favorable product with respect to quality properties during shelf life at ambient temperature.

Food Science and Biotechnology, 2010

This study, the selective removal of limonin bitterness from Washington navel orange juice by bat... more This study, the selective removal of limonin bitterness from Washington navel orange juice by batch adsorption to the Amberlite XAD-16HP and Dowex Optipore L285 was investigated and the determination of some compositional changes that occurred with orange juices debittering using adsorption resins were the primary focus. Amberlite XAD-16HP and Dowex Optipore L285 have been successfully used to reduce bitterness to acceptable levels in Washington navel orange juices. Amberlite XAD-16HP does not have any important negative effects on the quality characteristics of orange juices. However, Dowex Optipore L285 reduces the titratable acidity (TA) in the orange juices and so increases the content of soluble solids contents (SSC), pH value, and ratio accordingly.