Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2016Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk
Yüceer, M.; Ilyasoǧlu, H.; Özçelik, B.
Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-Amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum content. The aim of this study was to evaluate the effects of different formulations at various percentages of egg yolk (EY; 4 and 6 percent by weight) and xanthan gum (XG; 0.5 and 0.7 percent by weight) on flow behavior and physicochemical properties of reduced-fat and low-cholesterol mayonnaise prepared with cholesterol-reduced liquid egg yolk and to obtain suitable model for mayonnaise formulations. The aim of the study was to develop a reduced-fat and lowcholesterol mayonnaise with properties similar to those of typical mayonnaise in the market. For this purpose, four reduced-fat and low-cholesterol mayonnaise formulations were prepared in the laboratory using cholesterol-reduced EY. They were compared with a commercial mayonnaise from a local market as a control sample. According to results, color parameters and flow behaviors of the samples compared with the control sample indicated that the samples had higher values of lightness and yellowness, and presented lower values of yield stress and flow behavior index and higher values of consistency coefficient with respect to the commercial product, except recipe that included 6% of EY and 0.7% of XG, which exhibited similar values to the typical commercial one in the market. The Herschel Bulkley model was employed in order to evaluate the effect of EY and XG ratios on mayonnaise rheological behavior. In general, the results obtained suggest that the recipe with EY (6 wt%) and XG (0.7 wt%) had better rheological characteristics and physicochemical properties those prepared with various formulations, maintaining the reduced-fat and low-cholesterol mayonnaise prepared with β-cyclodextrine-Treated cholesterol-reduced EY. It can be interpreted that the developed product may have potential use in industrial application.
- MakaleYalnız künye2012Aflatoxin levels in raw and processed hazelnuts in Turkey
Baltaci, C.; Ilyasoǧlu, H.; Cavrar, S.
Aflatoxin levels in hazelnut samples obtained from exporter companies were monitored over a 3-year period. A total of 3188 samples of raw and processed hazelnuts were analysed using an HPLC method. The total aflatoxin content of the contaminated samples was in the range of 0.02-78.98 μg kg-1 for hazelnut kernels, 0.07-43.59 μg kg-1 for roasted hazelnut kernels, 0.02-39.17 μg kg-1 for roasted sliced hazelnut kernels, and 0.02-11.20 μg kg-1 for hazelnut purees, respectively, showing that the variations of aflatoxin contamination were very high. The results of aflatoxin analysis revealed that the aflatoxin contamination in the hazelnut samples was at a tolerable level. A total of 3147 samples were contaminated with aflatoxins, although below the legal limits. However, the aflatoxin contents of 41 samples exceeded the legal limits. Therefore, aflatoxin contents of hazelnuts should be monitored regularly to minimise the risk of aflatoxin hazard, and pre- and post-harvest strategies should be developed to prevent aflatoxin formation.