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.
- 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.
- MakaleYalnız künye2020Food label reading habits of health sciences students
Odaman, Tayyibe Ayşe; Bahar, Rabia; Şam, Sedanur; Ilyasoğlu, Huri
Purpose: The purpose of this study is to determine the food label reading habits of health sciences students. Design/methodology/approach: The data were collected through a face-to-face survey with voluntary students (n: 520). The survey questionnaire consisted of three parts to gather information about their demographic and anthropometric characteristics and food label reading habits. Chi-squared test and Pearson correlation analysis were used to analyze the data. Findings: The health sciences students mostly read the food name, expiration date and ingredients on the food labels. However, they paid less attention to the nutrient contents, such as the fat type and carbohydrate, cholesterol, sugar, fiber and salt amounts. The female students paid more attention to the nutrient contents than the male students. Moreover, the Nutrition and Dietetics students paid more attention to the nutrient contents than the other students. Significant negative correlations were found between the carbohydrate, protein and fat amount reading habits and both the body mass index (p = 0.005, p = 0.001 and p < 0.001) and waist to height ratio (p = 0.040, p = 0.005 and p = 0.022). Research limitations/implications: This study does not allow one to draw conclusions for all university students. Originality/value: This study is first such study performed among health sciences students in Turkey.
- MakaleYalnız künye2015Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
Ilyasoğlu, Huri; Yilmaz, Firat; Burnaz, Nesibe Arslan; Baltaci, Cemalettin
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total solids content of the hazelnut slurry (TSCHS, 8-16g100g-1) and the content of milk powder (CMP, 6-9g100g-1) on the proximate composition, physicochemical and sensorial properties, fatty acid composition, total phenolic content (TPC) and antioxidant activity of the product were evaluated using response surface methodology. Both the TSCHS and the CMP had a significant effect on the total solids content, b value, syneresis, palmitic and oleic acid content, and FRAP value. Only the TSCHS showed a significant effect on the protein and fat content, a value, water-holding capacity, TPC and ABTS values. Only the CMP showed a significant effect on the carbohydrate and ash content and the acidity. The characteristics of the product generally appeared to be compatible with those of yoghurt. The product was rich in unsaturated fatty acids. Therefore, using hazelnut slurry in manufacture of yoghurt may be proposed to enhance the health benefits of yoghurt.