Sürdürülebilir Kalkınma Amaçları
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- MakaleYalnız künye2021Effects of the addition of rose hip on various nutritional and quality properties of ice cream
Ürkek, Bayram
In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and 15%) of rose hip were used in ice cream production. The sample containing 15% rose hip had the highest antioxidant activity (DPPH and total phenolic content, 28.71 mg sample mg-1 DPPH and 1555 mg GAE g-1 extract, respectively) and vitamin C (246.50 mg 100 g-1) among all ice cream samples. The L* and White Index values of the samples decreased significantly with the increment of rose hip concentration while the a* and b* values increased. The calcium, magnesium, sulfur, potassium, manganese, iron and zinc values increased with the addition of rose hip. Sensory results showed that the ice cream sample containing 15% rose hip had lower score than the control sample in terms of color, appearance, gumming structure, flavor and general acceptability.
- MakaleAçık Erişim2020Ticari kefirlerin bazı kalite parametrelerinin belirlenmesi
Ünal, Fatma Nur; Kalyas, Alperen; Gürbüz, Zeynep; Şengül, Mustafa; Ürkek, Bayram
Bu çalışmada, piyasada satışa sunulan 6 adet farklı ticari kefir örneği incelenmiştir. Kefir örneklerinin bazı fizikokimyasal (% kurumadde, % yağ, pH, % asitlik, % su bağlama kapasitesi), reolojik (viskozite, kıvam katsayısı, akış davranış indeksi), mikrobiyolojik (laktobasil, laktokok, maya-küf ve koliform bakteri sayıları) ve duyusal özellikleri araştırılmıştır. K4 kodlu örnek en yüksek viskozite (50 rpm’de 461.90 cP) ve kıvam katsayısı (K 8.16) değerlerine sahip olduğu ortaya konulmuştur. Diğer taraftan, K5 kodlu örneğin su tutma kapasitesi (%38.75) ve viskozite (100 rpm’de 285.87 cP) değerleri en yüksek değerlere sahip olduğu tespit edilmiştir. Kefir örneklerinin ortalama laktobasil, laktokok ve maya-küf sayıları sırasıyla 8.15-9.09, 8.39-9.34 ve 4.38-5.37 log kob/mL arasında değiştiği belirlenmiştir. 6 örneğin hiçbirinde koliform bakteri tespit edilememiştir. Duyusal değerlendirme sonucunda tüm kefir örnekleri değerlendirilen duyusal karakteristikler açısından panelistler tarafından düşük puanlar almıştır.
- MakaleAçık Erişim2020Siyah üzüm çekirdeği tozunun yoğurtların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkisi
Kalyas, Alperen; Ürkek, Bayram
Bu çalışmada, %0 kontrol numunesi ve farklıoranlarda (0, %0.5 ve %1) siyah üzüm çekirdeği tozu(ÜÇT) ilave edilen yoğurtların bazı kalite özellikleriincelenmiştir. pH değerleri depolama süresine bağlıolarak düşerken, asitlik değerleri ÜÇT ilavesiyleyükselmiştir. Tüm örneklerin serum ayrılmasıdeğerleri depolamanın sonunda düşmüştür. %1 ÜÇTiçeren örnek örneğin en yüksek viskozite (50 ve 100rpm) ve kıvam katsayısı değerlerine sahip olduğugözlenmiştir. L*, b*, C* ve beyaz indeksi değerleriÜÇT ilavesiyle düşmüş, sadece a* değerleriyükselmiştir. %0.5 ve %1 ÜÇT içeren yoğurtörneklerinin tüm duyusal özellikler bakımındankontrol örneğinden daha düşük puanlara sahipolduğu bulunmuştur. Sonuç olarak, ÜÇT doğal birrenklendirici kaynağı olarak, yoğurtların reolojikdeğerlerini ve viskozitesini düzeltmek içinkullanılabilir. Yoğurt örneklerinin duyusalözelliklerini, ÜÇT ilavesi olumsuz etkilediğinden,yoğurda %0.5 den daha düşük konsantrasyonlardaÜÇT ilavesi denenmelidir
- MakaleYalnız künye2020Some physicochemical and microbiological properties of butter produced in Erzurum
Akgül, Halil Ibrahim; Sengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya; Gürbüz, Zeynep
The goal of this study was to determine some physicochemical and microbiological properties of Erzurum butter. Random samples (n = 30) were collected from different retail markets throughout Erzurum province. The pH, acidity, and melting point values of samples were 3.88, 0.47%, and 30.03 degrees C, respectively. The salt, fat, and moisture values of some samples (sample no 1, 14, and 18) were not harmony with Turkish Food Codex. The highest and lowest peroxide, iodine, saponification, Reichert-Meissl (RM), and Polenske values were found to be in the range of 0-0.51 mEqO2/kg, 22.97-38.64, 195.45-228.54, 17.08-30.-56, and 0.72-1.80, respectively. The refractive index value (RI) was changed from 1.4591 to 1.4620. Total coliforms, aerobic mesophilic bacteria (TAMB), lactic acid bacteria (cultured in MRS and M17), and mould and yeasts mean counts were 1.07 log CFU g-1, 6.79 log CFU g-1, 6.45 log CFU g-1, 6.76 log CFU g-1, and 5.33 log CFU g-1, respectively. There were high differences in physicochemical and microbiological properties of butter might be attributed to a non-standard production process as well as non-standard raw material. In sum, the sanitation and storage conditions should be improved from production to consumption to improve the butter quality.
- MakaleAçık Erişim2020Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey
Akgül, Halil İbrahim; Şengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya
In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.
- MakaleYalnız künye2019Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Ürkek, Bayram; Şengül, Mustafa; Akgül, Halil İbrahim; Kotan, Tuba Erkaya
The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.
- MakaleAçık Erişim2018Determination of Some Physicochemical Properties, Fatty Acid Composition and Antioxidant Capacity, of Organic and Conventional Milk in Turkey Produced
Ürkek, Bayram; Şengül, Mustafa
In this study, determination of effect of production systems (conventional and organic) and time of milk collection on some physicochemical properties, fatty acids and antioxidant capacity of conventional and organic raw milk in produced Turkey were aimed. In this research, the milk samples was collected from nine conventional farms and nine organic farms at bimonthly years for one year. Fatty acid composition, antioxidant capacity, total phenolic matter, dry matter, fat, protein, ash, titratable acidity (lactic acid %) and pH values of organic and conventional milk were investigated. According to results of this research, the mean values of conventional and organic milk samples respectively for dry matter, fat, protein, ash, specific gravity, acidity and pH was determined as 12.06-11.97%, 3.67-3.50%, 3.33-3.34%, 0.67-0.66%, 1.0381-1.0381 g mL- 1, 0.18-0.16% and 6.67-6.73, respectively. Conjugated linoliec acid proportions changed between 1.39% and 2.87% in organic milk, between 1.67% and 2.96% in conventional milk. Consequently, the farm production type did not have effects on the milk compassion (dry matter, fat, protein and ash), fatty acid composition, EC50 and total phenolic compounds. On the other hand, the significant variations in the fat, protein, fatty acid proportions, EC50, inhibition and total phenolic compound values were determined as regarding time of milk collection.
- MakaleAçık Erişim2018Determination of Some Physicochemical, Rheological and Sensory Properties of Kiwi Added Ice Creams
Şengül, Mustafa Kadir; Erkaya Kotan, Tuba; Ürkek, Bayram
In this research, the physical, chemical, rheological and sensory properties of ice creams of kiwi addition at different ratios (4%, 8%, 12%, 16% and 20%) were investigated. The increment of kiwi rations led to the decrease of dry matter, ash and pH values, but the first dripping and complete melting times, titratable acidity values increased. Vitamin C content of ice cream samples was significantly affected by addition of kiwi (P<0.01), and it increased depending upon kiwi amount. The consistency coefficient of control sample was lower according to kiwi added ice cream samples. All ice cream samples had pseudoplastic behaviour. The color, gumming, texture, flavour, melting in mouth, resistance to melting and general acceptability score of the sample 4% kiwi added ice cream were higher compared with other samples. Consequently, the research shown that kiwi usage at ice cream production has positive effect on vitamin C content and consistency of ice cream.
- MakaleAçık Erişim2017Prevalence and comparing of some microbiological properties, somatic cell count and antibiotic residue of organic and conventional raw milk produced in Turkey
Ürkek, Bayram; Şengül, Mustafa; Erkaya, Tuba; Aksakal, Vecihi
The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations. All organically managed farms had organic production certificates given by the Republic of Turkey Ministry of Food, Agriculture and Livestock. The count of TAMB, coliform, and coagulase positive S. aureus were affected by production systems at the level of p<0.01; yeast and mold, and somatic cell count (SCC) were affected at the level of p<0.05. But, differences according to months were statistically significant only on TAMB (p<0.01) and coliform (p<0.05) counts. The general means of TAMB, coliform and yeast and mould counts of the organic milk (OM) were significantly lower (p<0.05), while the general means of SCC and coagulase positive S. aureus count of the OM was significantly higher (p<0.05) compared to conventional milk (CM). Antibiotic residue was determined in one of the CM sample and in two of the OM samples. Our study is the first research that compared conventional and organic milk in Turkey. This study indicated that the microbiological quality of OM was the higher in terms of TAMB, coliform and yeast and mould, whereas was the lower in relation to SCC and coagulase positive S. aureus counts. But, the quality of both milk types should be improved.
- MakaleYalnız künye2015Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage
Erkaya, Tuba; Ürkek, Bayram; Doğru, Ünsal; Çetin, Bülent; Şengül, Mustafa
This study was carried out to determine whether butter can be a carrier for probiotics by observing the survivability of selected probiotic strains during cold storage. The effects of using probiotic adjunct cultures (Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 29521) in butter on microbiological counts, sensory characteristics, chemical characteristics and free fatty acid (FFA) composition during storage for 60 days were investigated. The butter samples produced with B. bifidum ATCC 29521 maintained the probiotic characteristics, in that the level of viable cells of the probiotic was >106 cfu g-1 until 30 days of storage. The highest scores in sensory assessment were obtained on the first day of storage. FFAs, including C2:0, C6:0, C14:0 and C18:1, were affected significantly by storage period and by the adjunct cultures, however conjugated linoleic acid and C18:2 were not affected by storage period and the use of probiotic adjunct culture.
- Derleme MakaleYalnız künye2014Saccharomyces boulardii'nin Fermente Süt Ürünlerinde Kullanımı
Erkaya, Tuba; Ürkek, Bayram; Şengül, Mustafa
İçerdikleri yararlı mikroorganizmalar sayesinde fermente süt ürünleri fonksiyonel gıdalar arasında önemli bir yere sahiptirler. Ticari amaçla kullanılabilen probiyotik bir maya olan Saccharomyces boulardii'nin probiyotik mikroorganizmalar içeren biyoyoğurt mikroflorası ile birlikte kullanıldığı zaman probiyotik mikroorganizmaların gelişmesini teşvik ettiği ve probiyotik bakterilerin canlılığını sürdürmesine katkıda bulunduğu belirtilmektedir. Ayrıca, S. boulardii diğer bakteri türlerinden farklı olarak antibiyotiklere karşı daha dirençli olup mide asidi ve safra salgısından da etkilenmezler. Bu özelliklerinin yanı sıra S. boulardii terapötik etkisi olan bir biyo ajandır. Terapötik olarak antibiyotik kaynaklı ishallerde, akut ishal, tekrarlayan Clostridium difficile enfeksiyonlarında, bebeklerde rotavirüsün neden olduğu ishallerde, iltihaplı bağırsak enfeksiyonlarında ve laktoz malabsorbsiyonunun engellenmesi gibi amaçlar için de kullanılmaktadır. S.boulardii'nin birçok terapötik özelliği olmasına rağmen S.boulardii içeren bir fermente süt ürünü bulunmamaktadır. Bu derlemede biyoterapötik olarak kullanılan S. boulardii'nin fermente süt ürünlerinde kullanımı ve terapötik etkileri hakkında bilgi verilerek ve fermente süt ürünlerinde kullanımına dikkat çekilmeye çalışılacaktır.