Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2026Potential of bee products for enrichment of herbal tea: using response surface methodology
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda; Arslan Burnaz, Nesibe
Purpose: There has been an increasing demand for food and beverage products enriched with bee products due to their valuable nutrients and bioactive compounds. This study was designed to assess the feasibility of enriching herbal tea infusions with bee products (honey and bee pollen), and to optimize formulation parameters using response surface methodology (RSM). Methods: The effects of the honey level of bee products (HLBP; 10–90 g/100 g) and the level of non-tea substances (LNTS; 1–5 g/100 mL) on the general acceptability, total glucose and fructose (TGF), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the herbal tea infusions were investigated using RSM. Results: HLBP showed a positive impact on the general acceptability and TGF, but a negative impact on the TPC, while the LNTS had a positive impact on the TGF and TPC. At the optimized enrichment conditions, the response to honey–bee pollen differed markedly between the two matrices: linden tea demonstrated significantly higher functional enhancement (TPC, TFC, and antioxidant activity) compared to the control, whereas sage tea exhibited relatively stable functional values. Sensory responses also differed, with linden formulations showing a significant decrease in general acceptability at lower HLBP levels, while sage formulations maintained relatively stable sensory scores. Conclusion: Overall, the findings indicate that the effects of honey–bee pollen enrichment on herbal tea beverages depend on the tea matrix and require optimization, as increasing functional properties may compromise sensory acceptability, particularly in linden tea, whereas sage tea showed comparatively similar responses to the control.
- Kitap BölümüYalnız künye2026Fungi-Derived Food Additives and Flavors
Arpa Zemzemoğlu, Tuba Eda; Eker, Tülin
The growing global population, the decline in edible food sources, technological advancements, and limited time have led to significant changes in society's eating habits. The increasing preference for ready-to-eat and semi-prepared foods has also resulted in higher consumption of food additives. In today's conditions, food additives are used at various stages of the food supply chain, from farm to fork, for different purposes. However, excessive intake of food additives may have negative health effects. For this reason, there has been a growing interest in natural food additives in recent years. Due to their functional properties, edible mushrooms are widely used as versatile ingredients in food product development. This chapter aims to determine the potential of edible mushrooms as food additives. Edible mushrooms can be used as meat substitutes in various food products, reducing fat and animal protein content while increasing dietary fiber and amino acid levels. When used as fat replacers, they lower fat levels in processed foods and enhance sensory properties. When incorporated as flour substitutes in baked goods, they boost dietary fiber, protein content, and antioxidant capacity. Additionally, mushrooms act as natural salt and phosphate substitutes, reducing sodium levels in meat products and replacing synthetic additives while maintaining sensory acceptability and product quality. Mushrooms also have great potential as natural colorants. Their natural origin, low-cost and high-yield production, and wide color spectrum make them suitable for use as food additives. These multifunctional roles of edible mushrooms highlight their potential to enhance nutritional profiles and promote sustainability in food formulations.
- MakaleYalnız künye2023Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea
Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.
- MakaleAçık Erişim2022Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology
İlyasoğlu, Huri; Arslan Burnaz, Nesibe; Arpa Zemzemoğlu, Tuba Eda
Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10–30 g for 100 g composite flour) and CC powder (2–10 g for 100 g composite flour) in the cookie formulation on the cookie properties were investigated by using response surface methodology. The lightness of the cookies was decreased with the addition of the FS and CC. The incorporation of the FS into the formulation enhanced the content of omega-3 fatty acids. Both FS and CC enhanced the total phenolic contents (TPCs) and antioxidant capacity of the cookies. Moreover, they did not have effects on the hardness and overall acceptability. The developed cookie contained FS (23.6 g 100 g−1) and CC (10 g 100 g−1) that provided α-linolenic acid (16.5 g 100 g−1), TPC (340.2 mg GAE 100 g−1), and antioxidant capacity (996.6 μmol TEAC 100 g−1). Our study indicated that the combination of wheat flour with FS with CC can have the potential to enhance the nutritional and functional values of the cookies. Novelty impact statement: The combination of wheat flour with flaxseed and Cornelian cherry in the cookie formulation enhanced the contents of omega-3 fatty acids, total phenolic content, and antioxidant capacity of the cookies. The developed cookie may be an alternative product for consumers who look for healthy bakery products.
- MakaleYalnız künye2019Üniversite öğrencilerinin probiyotik bilgi düzeyi ve tüketim durumlarının belirlenmesi
Arpa Zemzemoğlu, Tuba Eda; Uludağ, Elanur; Uzun, Sevda
Bu araştırma, üniversite öğrencilerinin probiyotik bilgi düzeyi ve tüketim durumlarını belirlemek amacıylaGümüşhane Üniversitesi Sağlık Bilimleri Fakültesinde gerçekleştirilmiştir. Çalışma Şubat-Mayıs 2018 tarihleriarasında 1287 öğrenci ile yürütülmüştür. Araştırma verileri anket yöntemiyle ve yüz yüze görüşülerek toplanmıştır.SPSS paket programı ile sayı-yüzdelik dağılımı hesaplanmış, tek yönlü varyans analizi (ANOVA) ve t-testiuygulanmıştır. Öğrencilerin 896’sı (%69.6) kız, 391’i (%30.4) erkek ve yaş ortalamaları 20.76±2.35 yıldır.Probiyotik terimini bildiği ifade eden öğrenci yüzdesi %55.6 olarak ve probiyotik tüketen öğrenci yüzdesi ise %46.1olarak bulunmuştur. Kız öğrencilerin probiyotik bilgi düzeyinin daha yüksek olduğu ve erkek öğrencilerin iseprobiyotik tüketme durumumun daha yüksek olduğu bulunmuştur (P <0.05). Probiyotik bilgi düzeyi en yüksekbölümün Beslenme ve Diyetetik Bölümü olduğu ve probiyotik tüketim durumu en yüksek olan bölümün iseHemşirelik Bölümü olduğu belirlenmiştir (P <0.05). Geleceğin sağlık personeli olacak bu öğrencilere probiyotiklerhakkında yeterli bilgi verilmeli, probiyotik tüketimin önemi vurgulanmalı ve öğrencilerin farkındalığıgeliştirilmelidir.