Yazarlar
- Baltaci, Cemalettin(26)
- Ürkek, Bayram(25)
- Ozturk, Samet(24)
- Şengül, Mustafa(20)
- Yuksel, Ferhat(19)
- Kaya, Hacer(15)
- Baltacı, Cemalettin(12)
- İlyasoğlu, Huri(12)
- Acet, Tuba(10)
- Aksakal, Vecihi(10)
- Adanacioglu, Hakan(9)
- Erdogdu, Ferruh(9)
- Liu, Shuxiang(9)
- Yolcu, Halil(9)
- Menevseoglu, Ahmed(8)
- Merddan, Kurtuluş(8)
- Akdoğan, Arda(7)
- Gündoğdu, Engin(7)
- Karabulut, Besim(7)
- Sirat, Abdulveli(7)
- Bahar, Bilge(6)
- Bayram, Bahri(6)
- Doğan, Nilgün(6)
- Güzel, Melih(6)
- Karaalp, Musa(6)
- Kaya, H.(6)
- Yüksel, Ferhat(6)
- Öz, Mehmet(6)
- Akar, Bülent(5)
- Burnaz, Nesibe Arslan(5)
- Coskun, Eda(5)
- Gül, Abdulkadir(5)
- Gürmeriç, Hüseyin Ender(5)
- Ilyasoglu, Huri(5)
- Kalkisim, Ozgun(5)
- Karaman, Safa(5)
- Karpuz, Ömer(5)
- Mazlum, Halit(5)
- Okcu, Zuhal(5)
- Ozdes, Duygu(5)
Yayınlar
- MakaleAçık Erişim2022Authentication of hazelnut oil by portable ft-nir, ft-mir and raman spectrometers combined with multivariate data analysis
Aykas, Didem Peren; Menevseoglu, Ahmed
This research studied the authentication of hazelnut oil by portable FT-NIR, FT-MIR, and Raman spectrometers. Hazelnut oils were adulterated with vegetable oils at various concentrations (0-25%) (w/w). Collected spectra were analyzed using Principal Component Analysis (PCA) and Soft Independent Modelling of Class Analogy (SIMCA) to generate classification models to authenticate pure hazelnut oil and Partial Least Squares Regression (PLSR) to predict the fatty acids and adulterant levels. For confirmation, oil’s fatty acid profile was determined by gas chromatography. In all three instruments, SIMCA provided distinct clusters for pure and adulterated samples with interclass distance (ICD)>3. All instruments showed excellent performance in predicting fatty acids and adulteration levels with rᵥₐₗ>0.93 and standard error prediction (SEP)<1.75%. Specifically, the FT-MIR unit provided the best performances. Still, all the units can be used as an alternative to traditional methods. These units showed great potential for in-situ surveillance to detect hazelnut oil adulterations.
- MakaleAçık Erişim2022Chemical Content and Antimicrobial Activity of Cyclotrichium origanifolium (Labill.) Manden. & Scheng. Plant Essential Oil Obtained from Adana Region
Öz, Mehmet
The aims of this paper to evaluate the chemical composition and antimicrobial properties of the essential oil obtained from the aerial parts of Cyclotricium origanifolium (Labill.) Manden. & Scheng., which grows naturally in Türkiye. The essential oil of the aerial plant parts was acquired through the hydrodistillation method in a Clevenger type device, and it was examined with GC-MS/FID. As a result of the applied hydrodistillation process, the essential oil yield was obtained as 3.63%. The structure of 66 components that were detected in the essential oil was determined by comparing with the database and literature data in the appliance. As a result of the analysis, the structure of 64 compounds was determined, but the structure of 2 compounds could not be determined. cis-3-pinanone (isocamphopinone), β-pinene and eucalyptol compounds were determined the main components respectively at the rates of 33.43%, 25.27% and 23.91%. The highest chemical compound classes in the analyzed essential oil was determined as monoterpenes with 52.84% and as monoterpenoids with 44.11%. The groups with the highest number of compounds in the chemical classes in the essential oil were monoterpenoids with 27 compounds and monoterpenes with 16 compounds. The antimicrobial activity of the essential oil was investigated with the disc diffusion test method against 13 different microorganisms activated. According to the results of the antimicrobial activities analysis of essential oil obtained from plant samples; the highest antibacterial activity was recorded against Escherichia coli O157:H7 from gram-negative bacteria with inhibition zone ranging as (4.55±0.01 mm), Staphylococcus aureus and Listeria monocytogenes from gram-positive bacteria with inhibition zone ranging as (6.50±0.01 mm), (5.65±0.01 mm) respectively. In addition, it was determined that they did not show any antifungal activity against any of the yeast- molds tested.
- MakaleYalnız künye2022Yabancı Sermayenin Türk Tarımındaki Yeri: 1980 Sonrası Doğrudan Sermaye Hareketliliğinin Dönüşüm Süreci ve Yabancı Sermayenin Tarım Sektörü açısından Gelecek Eğilimlerinin Belirlenmesi
Çomaklı, Şafak Ertan; Merddan, Kurtuluş
Türkiye’de Cumhuriyet’in kuruluşundan 1980 yılına kadar olan dönem boyunca tarıma dayalı bir ekonomi benimsenmiş, nüfusun çoğunluğu tarım sektöründe istihdam edilmiş ve tarım korumacı politikalarla desteklenmiştir. 1980 sonrası alınan kararlarla birlikte serbest piyasa ekonomisine geçiş süreci başlamış ve tarımı desteklemeye yönelik politikalar da azaltılmıştır. 1980 sonrası uygulanan iktisat politikaları; üretimin, işgücünün, sermayenin ve sosyal politikaların yeniden yapılanmasını, dış ticaret ve mâli piyasaların ulusal ve uluslararası akımlarda serbestleştirilmesini hedeflemiştir. Ortaya konulan bu politikaların sektörel bazda farklı yansımaları olmuştur. Bu çalışmada; 1980 sonrası Türk tarımın sektörel yapısı, Türkiye ekonomisindeki yeri ve 1980 sonrası yabancı sermayenin sektörel dağılımı ele alınmıştır. Bu kapsamda geçmişte uygulanan tarım politikaları kısaca ele alınıp, 2000 sonrası yapısal düzenlemeler, yabancı sermaye hareketlerinin dönüşüm süreci ve yabancı sermayenin gelecek eğilimleri değerlendirilmeye çalışılmıştır. Çalışma, yerli ve yabancı alan yazınından ve çeşitli kurumlardan elde edilen verilerden faydalanılarak hazırlanmıştır. Bu çalışma ile, bu alanda yapılanları bir araya getirerek mevcut eksiklikleri dile getirmek hem de gelecekte benzer konularda çalışma yapmayı düşünenlere yol gösterici olmak hedeflenmektedir.
- BildiriYayıncıda açık erişim2022Shading Effect of Transparent Photovoltaic Panels on Crops Underneath Agrivoltaic Systems
Esmaeilzad, Nasim Seyedpour; Dino, Ipek Gursel; Güney, Dilara; Yildirim, Yusuf Ersoy; Turan, Rasit; Özden, Talat; Amaducci, S
Agrivoltaic systems combine soil-grown crops with photovoltaic (PV) panels erected several meters above the ground. Combining solar panels and food crops on the same land can maximize land utilization. Under the PV panels, however, microclimate factors like solar radiation, air temperature, humidity, and soil temperature change. An agrivoltaic system must optimize sunlight sharing between solar panels and crops to maximize food energy production. It has been challenging to improve and analyze the performance of agrivoltaic systems due to the lack of a defined crop-specific parameter. In this work, we present a practical option to partially replace bifacial modules with semi-transparent ones, providing comparable levels of crop protection and greater climate change resilience while generating green energy and increasing land-use efficiency. The agrivoltaic system must be tailored to satisfy the needs of crops. For this purpose, a simulation model was conducted, which examined the impact of module transparency and cell layout based on light availability.
- MakaleYalnız künye2022Development of Homemade Hazelnut Milk-based Beverage
Aysu, Şühedanur; Akıl, Fatoş; Çevik, Edanur; Kılıç, Mustafa Emin; İlyasoğlu, Huri
A homemade hazelnut milk-based beverage was prepared from hazelnut milk with raisins. The proximate composition, physicochemical and sensorial properties, total phenolic content (TPC), antioxidant activity, and fatty acid compositions of the beverage samples were determined. The properties of the three different preparations of homemade hazelnut milk with raisins (1%, 3%, and 5%) were compared with the control sample without raisins. The main macronutrient was fat (6.3‒7.3%) in the hazelnut milk beverage followed by carbohydrate (3‒3.5%) and protein (2.2‒2.5%). The addition of raisins to the beverage formulation increased the flavor and general acceptability scores. It also improved the TPC and antioxidant capacity. The TPC of the developed beverage samples ranged from 65 to 97 mg/L. The fatty acid composition was rich in monounsaturated fatty acids as mainly oleic acid (>80%). The hazelnut milk beverage may have potential as a functional beverage in a daily diet to provide nutrients and energy.
- MakaleYayıncıda açık erişim2022Assessment of Nutritional Status of Elderly Receiving Home Health Care
Meriç, Çağdaş Salih; Yabanci Ayhan, Nurcan; Yilmaz, Hacı Ömer
Background/Purpose: This study was carried out to evaluate the nutritional status of elderly who received home health care. Methods: A total of 120 elderly were included in this cross sectional study. Elderly were visited in their homes and nutritional status of them was evaluated by Mini Nutritional Assessment-Short Form (MNA-SF) scale. In questionnaire; general information about elderly, presence of chronic disease, pressure sores, anthropometric measurement, nutritional status of elderly were asked. In addition, current biochemical parameters which were routinely evaluated in elderly were recorded by the researcher. Results: The mean age of elderly (40 males and 80 females) was 81.3±8.3 (65-105) years, and 97.5% of elderly were diagnosed with at least one disease. According to the MNA-SF score, 60.8% of elderly were classified as malnourished, 34.2% at risk for malnutrition and 5.0% as normal nutritional status. Currently, 49.2% of malnourished elderly have pressure sores and 54.8% had at least once before; these rates were higher than elderly without malnutrition (p <0.001). In addition, total MNA-SF score of elderly is strongly positive with hemoglobin, hematocrit and calf circumference; it was found that there was a strong negative correlation with C-reactive protein (CRP). Conclusion: In this study, it was found that only 5.0% of elderly who received home health care were in good nutritional status and pressure sore was higher in elderly who have risk of malnutrition or malnourished. Nutritional status of elderly receiving home health care should be evaluated by dietitians and more comprehensive scientific studies are needed.
- MakaleAçık Erişim2022Evaluation of grain quality properties and mineralcontents (Nutritional values) of triticale (X triticosecale wittmack) cultivars under rainfed agricultural conditions in the eastern black sea region of Turkey
Sirat, Abdulveli; Bahar, Bilge; Bahar, Necmiye
Triticale is an important alternative crop and is largely grown on marginal lands in Turkey to overcome the shortage of rising animal feed problem. Sometimes Triticale is also used as human food. This study was conducted for two years between 2013-2014 and 2014-2015 to determine some grain quality characteristics of nine different Triticale (Tatlicak-97, for cvs. Presto, Karma-2000, Melez-2001, Mihkam-2002, Ege Yildizi, Alperbey, Umranhanım, and Tacettinbey) cultivars under dry farming conditions at Siran-Gumushane (Eastern Black Sea Region, Turkey). The experiment was conducted with three replications based on the randomized complete block design. According to two-years average, thousand-grain weight of cultivars changed from 38.85-45.12 g, also, hectoliter weight 74.68-77.21 kg hl-1, protein contents 10.56-12.09%, starch contents 64.74-68.19%, moisture contents 9.44-9.72%, ash contents 1.25-1.60%, oil contents 0.79-1.27%, ADF (acid detergent fiber) 3.22-4.39%, NDF (neutral detergent fiber) 15.14-16.88%, potassium (K) contents 0.432-0.527%, magnesium (Mg) contents 0.113-0.135%, and phosphorus (P) contents 0.360-0.387%. In terms of quality characteristics, the maximum thousand-grain weight was obtained from Tacettinbey and Ege Yildizi; the maximum grain yield weight from Tatlicak-97; the maximum hectoliter weight from Tatlicak-97, Ege Yildizi and Mihkam-2002 cultivars; Also, cv. Karma-2000 and Alperbey had the maximum protein contents, and Umranhanım and Mihkam-2002 cultivars had the maximum starch content. It is concluded that studies relating to Agronomic practices of these and other Triticale cultivars would help in improving the life style and the livestock sector of the region.
- MakaleAçık Erişim2022Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
Şengül, Mustafa; Can, Büşra; Ürkek, Bayram; Gürbüz-Kaçan, Zeynep
In this research, the microbiological, physicochemical, rheological, textural, sensory properties and antioxidant activity of blueberry pulp added (0, 4%, 8% and 12%) strained yoghurt samples were investigated during a 28 day storage period. The Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus counts in the samples were found to have decreased at the end of the storage period. The lightness, yellowness/blueness and whiteness index values showed a decrease depending on the addition of blueberry, while the redness/greenness values increased. The addition of blueberry had a negative the effects on the fat and protein values, while it had a positive effect on the total solids values. The storage period did not significantly change any of the physicochemical, colorimetric or rheological properties of the strained yoghurt samples. The general acceptability scores of the sample containing 12% blueberry were higher than the other samples. The antioxidant activities and total phenolic content of the strained yoghurt samples increased in accordance with blueberry concentration, while the firmness and work of the shear values decreased. In conclusion, it was determined that the addition of blueberry pulp at a 12% ratio could be used to enhance the nutritional and functional properties of strained yoghurts.
- MakaleYalnız künye2022Production of grape pekmez by Ohmic heating-assisted vacuum evaporation
Tunç, Merve Tuçe; Akdoğan, Arda; Baltacı, Cemalettin; Kaya, Zeliha; Odabaş, Halil İbrahim
Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5, and 25 V/cm). Total process times for grape pekmez production were determined as 57, 28.5, 32, 39, and 50 minutes for CVE, ΩVE (25 V/cm), ΩVE (22.5 V/cm), ΩVE (20 V/cm) and ΩVE (17.5 V/cm), respectively. Energy consumption of CVE method was higher than ΩVE method for all voltage gradients. Energy efficiency increased as the voltage gradient increased. There was no significant difference between CVE and ΩVE methods for HMF contents. The results show that the ΩVE method could be an alternative to the CVE process for grape pekmez production.
- MakaleYalnız künye2022Evaluation of Nutrition Knowledge Levels and Sporting Status of Faculty of Sport Sciences Students
Koçak, Mehmet; Şekeroğlu, Mustafa Önder; Albay, Faruk; Kusan, Osman
Study Objectives: Considering that both physical and psychological effects of nutrition and exercise are important on students, this study aimed to evaluate the nutritional knowledge levels and exercise status of the students of the faculty of sports sciences. Methods: 199 students, 146 (73.4%) male, and 53 (26.6%) female, studying at Sivas Cumhuriyet University Faculty of Sport Sciences participated in the study. The scale consists of 20 items on the “Basic nutrition and food-health relationship” scale, and 12 items on the “Food preference” scale. One-Way Analysis of Variance (ANOVA) and independent t-test were used because the data showed normal distribution. Pearson Correlation test was used to determine the relationship between the nutritional knowledge levels of the individuals participating in the study and the age and bodyweight groups. Results: There was no significant finding when the total points of basic nutrition and food preference were compared according to the regular exercise status of the participants (p>0.05). A significant finding was found when the total scores of basic nutrition and food preference were compared according to the participants’ status of taking nutrition lessons at their schools (p<0.05). Conclusion: In the study, it was revealed that the nutritional knowledge level of the students of the faculty of sports sciences who received nutrition education was sufficient. When the status of doing regular sports is evaluated, it has been revealed that there is no difference between the students who do sports and those who do not, and they have similar nutritional knowledge levels.
- Derleme MakaleYalnız künye2022Evaluation of By-Products of Potato Peel as Food Additive
Yuksel, Ferhat; Durmaz, Aysun
The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the produc-tion, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, car-bohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.
- MakaleAçık Erişim2022Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt
Kalyas, Alperen; Ürkek, Bayram
In the presented research, five different ratios of flaxseed powder (FSP) (0, 0.25%, 0.50%, 0.75%, and 1%) were used in yoghurt production, and the samples were stored overall 28 days at refrigerator (+4 °C). The effect of FSP and the storage period on acidity, pH, syneresis, water holding capacity, rheological, viscosity, colorimetric, microbiological, and sensory properties of yoghurts were investigated. The acidity, syneresis values of yoghurt samples decreased with the addition of FSP, conversely, the pH, water holding capacity values of the samples increased. The increments in the viscosity (50 and 100 rpm) and consistency coefficient values were observed depending upon the FSP ratio except for the sample containing 1% FSP. All yoghurt samples had pseudoplastic flow behavior. It was determined that the colorimetric parameters of samples changed significantly with the addition of FSP. The L* and white index values of samples containing FSP decreased. Other colorimetric parameters indicated significant differences based on the addition of FSP and storage. The addition of FSP was not caused any negative effect on counts of Lactobacillus bulgaricus and Streptococcus thermophilus. The Lactobacillus bulgaricus, Streptococcus thermophilus and mouldsyeasts counts were consistent with the Codex Alimentarius and the Turkish Food Codex. The sample containing 1% FSP had the lowest evaluation scores in terms of all sensory properties. Therefore, FSP should not use more than 0.75%. Using of the 0.25% FSP in yoghurts could recommend for improve physicochemical, rheological and sensory properties of yoghurts
- MakaleAçık Erişim2022Investigation of Yield and Quality Parameters of Some Local and Newly Registered Bread (hexaploid) Wheat (Triticum aestivum L.) Genotypes Under Rainfed Agricultural Conditions; [Untersuchung von Ertrags- und Qualitätsparametern einiger lokaler und neu registrierter (hexaploider) Brotweizen-Genotypen (Triticum aestivum L.) unter Regenfeldbaubedingungen]
Sirat, Abdulveli
Hexaploid bread wheat is an economically important crop grown worldwide. There is need to new breed cultivars to meet the needs of ever-growing populations. This study was carried out to determine the yield and quality traits of some newly bread wheat cultivars and locally popular wheat cultivars. The research was carried out at Siran-Gumushane (Turkey) during 2015–2016 and 2016–2017. A total of 24 bread wheat genotypes (14 commercial cultivars and 10 local genotypes) were used as plant materials in the study. The experiment was carried out in randomized complete block design with three replications. Duration of heading, plant height, spike length, number of seeds per spike, seed weight per spike, seed yield, thousand seed weight, hectolitre weight, protein percentage, zeleny sedimentation, and wet gluten percentage values were investigated in this study. Statistically significant different results were noted among some parameters according to the results obtained from the research. The maximum seed yields were obtained from Saraybosna, Ozcan, Tosunbey, Sakin, Sonmez-2001 and Altay-2000 cultivars. The maximum thousand seed weight was obtained from the Kate-A1 variety, while the Sakin variety stood out first in terms of zeleny sedimentation trait. It has been determined that Saraybosna, Ozcan and Sakin cultivars have high seed yield and have high quality under dry farming conditions. If these cultivars are used in regional conditions, bread wheat production quantity and quality will be increased.
- MakaleAçık Erişim2022Continuous flow microwave processing of peanut butter: A (hypothetical) computational process design study with experimental validation
Coskun, Eda; Ozturk, Samet; Topcam, Huseyin; Karatas, Ozan; Li, Rui; Wang, Shaojin; Mert, Behic; Erdogdu, Ferruh
The increase in foodborne pathogen cases in low moisture foods has raised a significant food safety concern for food industry. One of the most significant outbreaks related with these food products was observed in 2008–2009 due to Salmonella problem in peanut butter. This issue was recently observed again for a multinational case. Challenges of conventional thermal processing due to the lower thermal conductivity – diffusivity value and higher viscosity, microwave (MW) heating might be an efficient processing while the non-uniform heating is a challenging drawback. Therefore, the objective of this study was to develop a mathematical model for MW processing of peanut butter and present industrial scale designs for continuous flow processing. For this purpose, the mathematical model was first experimentally validated using a lab-scale system and validated with experimental data. Following this, continuous flow MW process design studies were carried out with different holding tube configurations to obtain a temperature increase to enable decontamination and improve the temperature uniformity. These design simulations provided a better understanding to enhance the process efficiency of high viscosity low moisture peanut butter samples and for design and optimization of continuous flow MW processing.
- MakaleAçık Erişim2022CONSUMERS PERCEPTION AND BEHAVIOUR TOWARDS GEOGRAPHICAL INDICATION PRODUCTS: THE CASE OF TRADITIONAL PESTIL FROM GUMUSHANE, TURKEY
Nilgün-Doğan, Üyesi; Adanacıoğlu, Hakan
The main objective of this study was to assess the relationship between the level of consumers perception of products with geographical indication (GI) and their consumption of products with GI labels. Geographically indicated products were examined within the scope of Gumushane fruit pulp (mulberry pestil), which was registered as a Protected Geographical Indication (PGI) in 2004. This research conducted an online survey of 166 consumers living in Gumushane province in Turkey. Data was obtained from the online surveys that were conducted between June and September 2020. Binary logistic regression analysis method was used to identify the factors affecting the probability of consuming products with GI labels. The model results show that middle-aged, married, and middle-income and consumers who correctly perceive the concept of geographical indication products are more likely to consume products with GI labels. According to the logistic regression results, the increase in consumers level of correct perception of the product notion with GI label increases the probability of consuming products with GI label 2.5 times. The results of this study also tell us that the market share of these products can be increased by improving the consumer perception towards geographically indicated products. Policymakers can also take advantage of these insights to improve lucid understanding of how labels are actually interpreted by consumers.
- MakaleAçık Erişim2022Consumers’ willingness to pay for traditional products with geographical indication: a case study on pestil from Gümüşhane, Turkey
Dogan, Nilgun; Adanacioglu, Hakan
The main purpose of this study is to analyze the willingness to pay (WTP) geographical indications (GI)-labelled pestil as a traditional product. Considering the data obtained from a survey conducted with 166 households in Gümüşhane, Turkey were used. Contingent valuation method was taken to determine WTP for GI-labelled pestil (dried fruit pulp). In order to find WTP price amounts Tobit model was used. Tobit model showed that individuals who were in the upper age group, have a high frequency of purchasing pestil, have a high level of knowledge about GI-labelled products, and consume GI-labelled products want to consume more. The average amount that consumers will be willing to pay for 1 kg of price bids ranging from 60-100 TRY has been determined as 68.74 TRY. While establishing a target market, those who are in the upper age group, have a high frequency of purchasing pestil, have a high level of knowledge and consume GI-labelled products should be taken into consideration. Since individuals with a high level of knowledge regarding GI-labelled products are willing to pay a higher amount of extra payment, it is recommended that marketers carry out promotional activities that will increase communute awareness for GI-labelled products.
- MakaleAçık Erişim2022Microwave decontamination process for hummus: A computational study with experimental validation
Son, Ezgi; Coskun, Eda; Ozturk, Samet; Bulduk, Kubra; Akpinar, Merve; Mert, Behic; Erdogdu, Ferruh
There has been an increasing demand for healthy snacks, and hummus is preferred as a plant-based product its rich protein content. Its increased consumption, on the other hand, has raised food safety issues with linkages to Listeria outbreak and a recent Salmonella related recall. These were observed in ready-to-eat hummus and indicated the requirement of further processing. Conventional thermal processes might require longer times with negative impact on the quality due to the high viscosity of hummus with its solid-like rheology. For an efficient process design, microwave (MW) processing might be considered with its volumetric heating feature. Therefore, the objective of this study was to present MW application for a decontamination process for hummus. For this purpose, a computational model was developed to determine the temperature change during the process. This model was validated using the experimentally obtained temperature data from samples processed in polystyrene petri dishes (60 g – 8.5 cm in diameter and 1.2 cm in height) in a lab-scale MW system. Color changes were determined, and changes in its viscosity were used to understand the variation in the rheological attributes. Hummus samples were also inoculated with Salmonella cocktail to ≈7–8 log10 CFU/g prior to the MW process, and 70 W MW processing for 5 min (to average temperature of 95.3 °C) resulted in >4 log cycle reduction. Changes in color and rheological attributes were not significant with rather limited mass losses, and these indicated the possible MW processing for hummus decontamination with the need of designing an industrial scale processing.
- MakaleAçık Erişim2022Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry
Sayar, Esra; Şengül, Mustafa; Ürkek, Bayram
Blueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples were investigated. The acidity and hardness values of the samples increased, but total solids, fat, protein, pH, ash, overrun values, and complete meltdown time significantly decreased with increasing concentration of blueberry. The L* and b* values decreased, while a* and H° values increased due to the presence of natural colorants in blueberry. The viscosity and consistency coefficient values of ice cream samples decreased depending on the blueberry concentration, whereas TPC and antioxidant capacity increased. The addition of blueberry did not have any affirmative or negative effect on the sensory properties of samples except for appearance, color, and flavor scores. Consequently, blueberry could be added to the ice cream produced using camel's milk at less than a ratio of 10% to improve its nutritional properties. Novelty impact statement: Ice cream made from camel's milk with blueberry is a novel dairy product. It is a functional product due to its high antioxidant activity and total phenolic component. The addition of blueberry does not have a negative effect on the sensory properties of the ice cream. As a result, blueberry and camel's milk could be used in new ice cream formulations to produce a nutritional and functional product.
- MakaleAçık Erişim2022Investigation of the effects of different extraction methods on some biological activities of Dactylorhiza romana subsp. georgica (Klinge) Soó ex Renz & Taubenheim
Bozkir, Buğra; Acet, Tuba; Özcan, Kadriye
Dactylorhiza romana subsp. georgica is found in Anatolia and is traditionally used by local people both as food and to alleviate various ailments. Although various biological activities of the plant have been partially investigated, these properties have not been comprehensively revealed in the light of scientific data. In this study, it was aimed to elucidate the antioxidant, antimicrobial, enzyme inhibition (alpha amylase, alpha glucosidase, and tyrosinase) and DNA protective activity and phenolic content of the extracts obtained from orchid tubers using different extraction methods. For this, the fresh and dry tubers of the plant were extracted with ethanol at different times in an ultrasonic water bath, shaker and their combinations with each other. ABTS, DPPH, and FRAP methods were used to determine the antioxidant properties of plant tubers. In addition, the phosphomolybdate method was used to determine the total antioxidant capacity. The spectrophotometric method was preferred to reveal the enzyme inhibition activity. The antimicrobial activity of the extracts was investigated by microdilution method. In addition, the phenolic content of the plant was analysed by HPLC. The DNA protective activity of the extracts was determined by using the pUC 19 plasmid. According to the results obtained, it was revealed that each extract exhibited various biological activities. According to the HPLC results, the highest phenolic component in the extracts was determined as p-hydroxybenzoic acid. As a result, it was observed that the biological activities of orchid tubers changed according to different extraction methods. Accordingly, due to the high biological activities of orchid tubers, they have a high potential for use in the food and pharmaceutical industries.
- MakaleAçık Erişim2022Determination of Grafting Success and Carbohydrate Distributions of Foxy Grape (Vitis labrusca L.) Varieties Grafted on Different American Grape Rootstocks
Karabulut, Besim; Çelik, Hüseyin
This study aimed to determine the grafting success and carbohydrate distributions for newly registered foxy grape varieties grafted on different American grapes and grown in humid conditions in the Black Sea Region of Turkey. In the study, ‘Rizessi’, ‘Çeliksu’, ‘Ülkemiz’, ‘Rizellim’, and ‘Rizpem’ foxy grape varieties were grafted on 140Ru, SO4, and 110R American rootstocks. The graft success, growth, and development characteristics were determined, and carbohydrate accumulations and distributions at the graft area, under the graft area (rootstock), and above the graft area (scion) of the grafted grapevines in the dormant period were also determined. The highest graft success rate was 100.00% in the combinations of ‘Rizessi’/SO4, ‘Rizellim’/SO4, ‘Rizpem’/SO4, ‘Rizellim’/110R, and ‘Rizpem’/110R. The percentage of vine saplings ranged from 86.00% (‘Rizellim’/SO4) to 27.14% (‘Rizpem’/140Ru). Regarding carbohydrate distribution, the ‘Rizessi’/140Ru, ‘Rizessi’/SO4, ‘Rizessi’/110R, ‘Çeliksu’/SO4, ‘Çeliksu’/110R, ‘Ülkemiz’/SO4, ‘Rizellim’/140Ru, ‘Rizellim’/SO4, ‘Rizpem’/SO4, and ‘Rizpem’/110R combinations showed a balanced distribution. The highest total carbohydrate accumulation (100.41 mg·L−1) was detected in the root region of the ‘Ülkemiz’/SO4 combination. On the other hand, vine sapling rate enhanced as carbohydrate accumulation increased in the grafting area. The SO4 American rootstock was found to be more successful than the others.
