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 Erişim2021Tarragon (Artemisia dracunculus l.) could alleviate negative effects of stocking density in laying hens
Kaya, H.; Karaalp, M.; Kaynar, Ö.; Tekçe, E.; Aksakal, A.; Bayram, B.
The study was conducted to determine the effects of stocking density (SD, 5 or 7 layers/cage) and tarragon (Artemisia dracunculus L.) diet supplementation at four levels (0, 1.2, 6 and 12 g/kg feed) on performance, certain egg characteristics, serum, liver, egg yolk and small intestine bacteria parameters in laying hens. The experiment was carried out over a period of 8 weeks, with 192 Lohman Brown commercial hybrids at 50-w-age. The results showed that an increased SD reduced feed intake (FI; p<0.01) and egg production (p<0.05), but had no effect on the weight gain, feed conversion ratio, damaged egg ratio, egg weight and egg quality (p>0.05) parameters. The supplementation of tarragon to the diet reduced the FI and damaged egg ratio (p<0.01), and improved egg production and FCR (p<0.01). While an increased SD reduced serum total antioxidants (p<0.05), it elevated corticosterone (CORT) and total oxidant serum (TOS) (p<0.05). Tarragon was found to enhance total immunoglobulin (p<0.05), but to decreased the CORT and TOS of the serum (p<0.05). An increased SD raised the malondialdehyde (MDA) in the serum (p<0.001), liver (p<0.05) and yolk (p<0.001). Tarragon supplementation reduced MDA of the serum (p<0.05), liver (p<0.001) and yolk (p<0.001). E. coli and total Mesophilic Aerobic Bacteria counts in the small intestine were raised (p<0.001) with increased SD. Tarragon decreased (p<0.05) mesophilic aerobic bacteria. It was thus found that, tarragon supplementation can be considered generally effective in improving performance parameters, alleviating stress-induced negativities, reducing lipid peroxidation, regulating the immune system and controlling some intestinal microorganisms.
- MakaleYalnız künye2021Enological properties of red wine produced from native Kösetevek grapes (Vitis vinifera L.) cultivated in Eastern Anatolia
Arpa Zemzemoglu, Tuba Eda; Darıcı, Merve; Cabaroglu, Turgut
The aim of this study was to determine the potential of red wine production from the Kösetevek grape variety (Vitis Vinifera L.) cultivated in Elazig province of Turkey and to define the characteristics of Kösetevek wines. To determine the grapes for wine production quality, the general composition, phenolic compounds, aroma compounds and sensory analysis of the wines were carried out. Aroma compounds were performed by solid-phase extraction (SPE) and then analyzed by gas chromatography (GC) along with gas chromatography/mass spectrometry (GC/MS). Results showed that the red wines obtained from Kösetevek grapes consisted of 50 aroma compounds for 2014 vintages and 49 aroma compounds for 2015 vintages. Esters were the main components contributing to the Kösetevek wine aroma along with ethyl hydrogen succinate and ethyl–4–hydroxy butanoate. The amount of total phenolic compounds, total anthocyanin, and the tannin in Kösetevek wines were found to be between 3705.45 and 3015.63 mg/L, 554.25–502.35 mg/L, and 4.5–3.95 g/L at 2014–2015 vintages, respectively. As to sensory evaluation, Kösetevek wines were characterized as a deep purple color, middle to high body, and rich in red fruit (cherries, plums), and dried fruit odors. This study has provided enological properties and aroma characterization of Kösetevek wines. The results of the study showed that Kösetevek wines could be considered as an alternative to other wines obtained from native grape varieties of the region.
- MakaleYalnız künye2021A rapid method to detect green pea and peanut adulteration in pistachio by using portable FT-MIR and FT-NIR spectroscopy combined with chemometrics
Aykas, Didem Peren; Menevseoglu, Ahmed
In this research, the determination of green pea and peanut adulteration in pistachio by portable Fourier transform mid-infrared (FT-MIR) and Fourier transform near-infrared (FT-NIR) spectroscopy was studied. A rapid method to detect adulteration in pistachio is a necessity in the food industry because of its high commodity value and being one of the most consumed tree nuts. Pistachio nut is a target for economically motivated adulteration, and green pea, spinach, and peanut are the most seen adulterants in pistachio. Portable FT-MIR and FT-NIR spectrometers are simple, non-invasive, rapid, easy to transport, and cheaper alternatives to traditional methods, including chromatography (GC, HPLC), mass-spectroscopy (GC-MS, LC-MS) for the detection of pistachio adulteration. Powdered pistachio samples were adulterated with powdered green pea and peanut samples at different concentrations (5–40%). Spectra were collected with a portable FT-MIR and FT-NIR spectrometers and analyzed by Soft Independent Modeling of Class Analogy (SIMCA) to generate a classification model to authenticate pure pistachio, and Partial Least Square Regression (PLSR) to predict the levels of adulterants in pistachio. SIMCA provided, in both units, very distinct clusters for pure and adulterated samples with inter-class distance (ICD) over 3. Both units also showed superior performance in predicting adulterant levels with rVal>0.99, standard error of prediction (SEP) < 2.5%. Based on SIMCA and PLSR models, portable FT-NIR spectrometer provided more advantages over portable FT-MIR unit because the prediction with the FT-NIR spectrometer was more precise than the FT-MIR unit. Both portable FT-MIR and FT-NIR units can be used as alternative methods to traditional methods and showed great potential for real-time surveillance to detect green pea and peanut adulteration in pistachio.
- MakaleYalnız künye2021Effect of far infrared heating process on surface decontamination and quality attributes of whole yellow and white onions
Coskun, Eda; Ozturk, Samet; Akpinar, Merve; Halkman, A. Kadir; Erdogdu, Ferruh
This study aimed to develop an effective decontamination process for whole yellow and white onions with maintained quality attributes. For this purpose, a far infrared radiation (FIR) process was evaluated to determine its effects on microbial safety and quality of the onions. Prior to the FIR process, samples were inoculated with Salmonella culture to about 7–8 log10 CFU/cm2 and stored for 1–48 h at room temperature. Inoculated samples were then processed up to 120 s at 400 °C infrared source temperature. Temperature chance of the onions was recorded by using T-type thermocouples, and surface temperature distribution was obtained with an infrared thermal camera. Quality attributes (color changes, mass losses and textural changes) were also evaluated following the FIR process. The results indicated that 3.3 and 2.4 log10 CFU/cm2 reductions in the Salmonella counts were obtained for the whole yellow and white onions, stored for 1 h at room temperature after 120 s FIR processing. The background microbial population on the outer skin of the onions was under the detection limit (<1 log10 CFU/g). It was observed that the effectiveness of FIR treatment on Salmonella decontamination decreased as the storage time increased from 1 to 48 h at room temperature. FIR process did not significantly affect the quality attributes of the onions, and the results confirmed the potential use of FIR process for surface decontamination of the onions. Further studies were suggested to design an effective FIR system for industrial scale applications.
- MakaleYalnız künye2021N epeta meyeri essential oil ameliorates fungal infection and the antioxidant response in grapevines (Vitis vinifera) infections by gray mold (Botrytis cinerea)
Karakuş, Sinem; Atici, Ökkeş; Köse, Cafer; Aydin, İhsan
The essential oil (EO) obtained from Nepeta meyeri Benth. used to struggle allelopathically with gray mold (Botrytis cinerea Pers.), which causes significant damage to vineyards (Vitis vinifera L. cv. Karaerik). The EO from N. meyeri was determined to contain 4aα, 7α, 7aα-nepetalactone (71.68%) at the highest rate when analyzed with GC/MS. Then, the doses (0.6, 0.8, and 1.0 µL/leaf) of 1 ppm EO solution were applied to the leaves together with the fungus inoculation (EO + F), as well as 1 day (EO + F1D) and 2 days (EO + F2D) before inoculation. The fungus application alone was evaluated as a control. Seven days after the inoculations, fungus development, lipid peroxidation level (as malondialdehyde), the contents of reactive oxygen species (ROS), photosynthetic pigments and soluble proteins, and the activities of antioxidant enzymes (superoxide dismutase, catalase, peroxidase, and glutathione reductase) were determined in the leaves. Findings revealed that EO + F1D among the applications and 1.0 µL/leaf among the EO doses significantly prevented fungus development on the leaf, compared to the control. Moreover, the same applications decreased ROS levels, such as H2O2 and O2·− and lipid peroxidation, while they increased antioxidant enzyme activities, as well as chlorophyll and soluble protein contents. Therefore, it can be suggested that the EO from N. meyeri has a potentially powerful usage as biofungicide in the allelopathic struggle against the infection of B. cinerea in vineyards.
- MakaleAçık Erişim2021Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes
Bektaş, Müberra; Ertop, Müge Hendek
Introduction. The present study aims to determine the relationship between phytic acid (PA) content/digestibility rate of the grains, which are widely consumed in daily diet, and the methods often used in preparing food for consumption. Materials and methods. In this study, the dephytinization effect of soaking (for 12 h), boiling (at 100 °C for 1 h), autoclaving (at 121°C for 15 min), fermentation (at 25-27 ℃), and germination processes on several grains were studied. PA contents, Mineral Digestibility (MD, %), and Protein Digestibility (PD, %) were determined, and their effects comparatively evaluated before and after processes. Results and discussion. There were decreases in PA contents in legumes and cereals for all the methods applied. Fermentation (<800 mg/100 g) of the flour and germination for the other samples (<700 mg/100 g) were found to yield more effective results to PA degradation. Between 20-70% reduction by fermentation and 50-80% reduction by germination of PA contents in the samples were found. Moreover, MD level in cereals, which was especially low before germination, increased up to 2 times after the germination. PD, %, was found to increase with the effect of the processes, except for boiling and soaking. Especially germination process was more effective in tems of PD. Increasing rate of PD for ten bean samples was up to 200%. Wheras the PA contents in the cereal flour samples after their spontaneous fermentation were decreased, their digestibility values were increased statistically (p<0.05). Conclusions. All processes applied such as soaking, fermentation, or heat treatments, which are widely used to preparation of the grains, provide an advantage in dephytinization at different rate. Combined use of techniques such as soaking, and boiling which are used in the preparation of various cereal and legume products for consumption, is also be effective in terms of nutritional quality and their combinations were proposed.
- MakaleAçık Erişim2021In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
Kaplan, Mahmut; Yüksel, Ferhat; Karaman, Kevser
In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39–8.28, 23.58–29.10 and 5.59–6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.
- MakaleAçık Erişim2021Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes
Ozturk, Samet; Zhang, Jin; Singh, Rakesh K.; Kong, Fanbin
The quality characteristics of fruits and vegetables can be protected with coatings. The presented study aimed to evaluate the effect of cellulose nanofiber (CNF) based coatings with chitosan (CHI) and trans-cinnamaldehyde (TC) on the quality attributes, including weight loss, total soluble solid (TSS) content, firmness, and color of whole and fresh-cut cantaloupe during storage at 22 °C and 4 °C, respectively. Results showed that CNF-based coating was effective in protecting whole cantaloupes from firmness reduction and color change in redness/greenness (a*) and yellowness/blueness (b*) during room-temperature storage for up to 11 days. Coating containing only CNF was not able to prevent the quality changes of fresh-cut cantaloupe during the cold storage, but CNF + CHI/CNF + CHI + TC significantly decreased the weight loss, decelerated the firmness increase and maintained the lightness (L*) of fresh-cut cantaloupe for up to 7 days. The incorporation of chitosan (1%, w/w) improved the protection effect of CNF-based coatings against quality changes during storage for both whole and fresh-cut cantaloupes, but TC (1%, w/w) did not show significant enhancement on the protection effects of coatings for most quality attributes. This study indicates that the CNF-based coatings have the potential to maintain quality attributes of whole and fresh-cut fruits during storage and distribution.
- MakaleAçık Erişim2021Performance evaluation of beekeeping farms: A case study from Gümüşhane, Turkey
Dogan, Nilgun; Adanacioglu, Hakan
The main purpose of this study is to determine the economic performance of the beekeeping farms. For this purpose, a survey was done in Kelkit County, in northeastern Turkey. The performances of the beekeeping farms were evaluated by cost, profitability and efficiency analysis. The cost of a unit of honey was US$3.16 and the average price paid to the beekeepers was US$6.78. The absolute and relative profits were calculated as US$3.62 and US$2.14, respectively. The efficiency of the beekeeping farms was measured using Data Envelopment Analysis. The results of output- and input-oriented constant return-to-scale (CRS) analysis indicated an average efficiency value of 59.34%. The output- and input-oriented variable return-to-scale (VRS) analysis showed average efficiencies of 75.42% and 78.95%, respectively. The efficiency of the beekeeping farms and the beekeeping experience were positively correlated. Both the output- and input-oriented VRS analysis showed that a significant part of the beekeeping farms would approach full effectiveness with a potential improvement of at least 10% both in gross production value, number of hives and variable costs. Improvement suggestions for outputs and inputs are directed towards reduction of all variables except gross production value. Copyright 2021 Zoological Society of Pakistan.
- MakaleAçık Erişim2021Non-destructive detection of sesame oil adulteration by portable FTNIR, FT-MIR, and Raman spectrometers combined with chemometrics
Menevseoglu, Ahmed
Edible oils are often adulterated with fixed oils because of their high quality and price. Sesame oil is prone to adulteration due to its high commodity value and popularity. Therefore, a rapid, simple, and non-invasive method to detect adulteration in sesame oil is necessary for quality control purposes. Handheld and portable FT-NIR, FT-MIR, and Raman spectrometers are easy to operate, non-destructive, rapid, and easy to transport for in-situ assessments as well as being cheaper alternatives to traditional instruments. This study aimed to evaluate three different vibrational spectroscopic techniques in detecting sesame oil adulteration with sunflower and canola oil. Sesame oils were adulterated with fixed oils at different concentrations (0 – 25%) (w/w). Spectra were collected with portable devices and analyzed using Soft Independent Modelling of Class Analogy (SIMCA) to generate a classification model to authenticate pure sesame oil and Partial Least Squares Regression (PLSR) to predict the levels of the adulterant. For confirmation, the fatty acid profile of the oils was determined by gas chromatography (GC). In all three instruments, SIMCA provided distinct clusters for pure sesame oils and adulterated samples with interclass distance (ICD) over 3. Furthermore, FT-NIR and FT-MIR showed excellent performance in predicting adulterant levels with rval>0.96. Specifically, the FT-MIR unit provided more precise classification and PLSR prediction models over FT-NIR and Raman units. Still, all the units can be used as an alternative method to traditional methods such as GC, GC-MS, etc. These units showed great potential for in-situ surveillance to detect sesame oil adulterations.
- MakaleAçık Erişim2021Using of iron, vitamin d, multivitamin in pregnant women and the related factors
Vayisoglu, Sumbule Koksoy; Oncu, Emine; Kazak, Aysun; Aktas, Gamze
Objectives: The aim of this study is to determine the frequency of iron, vitamin D and multivitamin supplement usage among pregnant women and the factors associated with it. Methods: This cross-sectional study was conducted between March 15, 2018 and September 30, 2018 among a total of 400 pregnant women by the questionnaire form consisted of 27 questions. Hemoglobin values below 11g/dl were considered as anemia. Results: The mean age of the pregnant women was 28.2±5.2 years, and 170 (42.5%) of them had anemia. Among the pregnant women, 302 (75.5%) had been recommended to use iron, 208 (52.0%) had been recommended to use Vit D and 308 (77.0%) had been recommended to use multivitamin. Among the pregnant women 250 (62.5%) of them use iron, 146 (36.5%) of them use vitamin D and 262 (65.5%) of them use multivitamin. Conclusion: Although programs for iron and vitamin D have been carried out for many years, the use of vitamin D and iron in pregnant women were not at the desired level. Although there is not a routine recommendation, multivitamin use during pregnancy was found to be quite common.
- MakaleYalnız künye2021Non-targeted approach to detect green pea and peanut adulteration in pistachio by using portable FT-IR, and UV-Vis spectroscopy
Menevseoglu, Ahmed; Aykas, Didem Peren; Adal, Eda
Pistachio is one of the most expensive nuts with having high economic importance in Turkey. It has become more prone to adulteration because of its high commodity value. Peanut with color additives and green pea are generally used to adulterate ground pistachio. Vibrational spectroscopy is a potential technique to detect adulterations in pistachio. The objective of this study was to generate a non-targeted method for portable FT-IR and UV-Vis spectrometers to authenticate pistachio and detect green pea and peanut adulterations. Pistachio granules were adulterated with green pea and peanut at different concentrations (5 to 40% w/w). Spectra were collected by a portable FT-IR spectrometer and by a conventional UV-Vis spectrometer and analyzed by Soft Independent Modeling of Class Analogy (SIMCA) to generate classification algorithms to authenticate pistachio, and Partial Least Square Regression (PLSR) to predict the concentrations of adulterants. SIMCA showed very distinct clusters for pure samples. Moreover, adulterated pistachio samples were discriminated by SIMCA even in low levels of adulteration (5%). Portable FTIR showed excellent performance (r(val) > 0.93) of predicting the adulterant levels with a standard error of prediction (SEP) 0.66% and 0.80% for green pea and peanut, respectively. Similarly, UV-VIS predicted (r(val) > 0.93) the adulterant levels with SEP 0.58% and 0.14% for green pea and peanut, respectively. The results supported that portable FT-IR, and UV-Vis units present great potential for real-time surveillance of green pea and peanut adulteration in pistachio.
- MakaleAçık Erişim2021Adipokine, gut and thyroid hormone responses to probiotic application in chukar partridges (Alectoris chukar) exposed to heat stress
Bayraktar, Bulent; Tekce, Emre; Kaya, Hacer; Gürbüz, Ahmet Burak; Dirican, Ebubekir; Korkmaz, Serol; Atalay, Banu; Ülker, Ufuk
The aim of this study was to investigate the effect of Lactobacillus reuteri E81 (LRE) probiotic supplementation on heat stress responses in chukar partridges (Alectoris chukar). The birds were divided into two groups, one of which was exposed to heat stress (HS). Within each group, four subgroups, each including 64 birds, were created for the three treatment doses (200, 400 or 600 mg/kg) of LRE and the control. The experiment was started with day-old birds, kept at a temperature of 25 degrees C or 37 degrees C. After a 7-day adjustment period, the LRE supplementation lasted for 35 days. The levels of different adipokines, including visfatin (VF), adiponectin (ADP), chemerin (CHEM), as well as the concentration of plasma citrulline (CIT) and the levels of thyroid hormones (T3 and T4) and thyroid-stimulating hormone (TSH) in the blood were measured at 21 and 42 days of age. A significant correlation (P < 0.01) was found between LRE supplementation and the decrease in serum VF, ADP, CIT, T3 and T4 levels in partridges exposed to HS. On the other hand, no significant relationship was found between LRE supplementation and the serum CHEM and TSH levels (P > 0.05). We concluded that the addition of 600 mg/kg LRE is beneficial in preventing intestinal damage and inflammation provoked by HS.
- MakaleAçık Erişim2020Determination of Grain Quality Traits and Nutritional Values of Some Six Rowed Barley Cultivars Under the Ecological Conditions of Gumushane
Sirat, Abdulveli; Bahar, Bilge
This research was carried out with 11 different six rowed barley cultivars (Erginel-90, Meriç, Kıral-97, Çetin-2000, Avcı-2002, Martı, Vamıkhoca-98, Akhisar-98, Lord, Epona and Olgun) during 2012-2013 and 2013-2014 growth seasons to determine some grain quality traits such as moisture content, ash content, protein content, fat content, starch content, acid detergent insoluble fiber (ADF), neutral detergent insoluble fiber (NDF) and various mineral matter contents (K, Mg, P)under Gumushane conditions with randomized block design as three replicated. According to the average of two years, the moisture content of the cultivars were 9.21-9.88%, ash content was 2.00-2.31%, protein content was 12.73-15.65%, fat content was 1.36-2.01%, starch content was 52.61-58.60%, ADF and NDF values respectively 5.52-8.65%to 20.42-25.03%, ranged between. The highest starch ratio was obtained from Olgun cultivar (58.60%).Akhisar-98 cultivar had the highestprotein content (15.65%).
- MakaleAçık Erişim2020Yüksek Fırın Cürufu İkamesinin Çimentolu Macun Dolgunun Dayanım Özelliklerine Etkisi
Eker, Hasan; Bascetin, Atac; Tuylu, Serkan; Adiguzel, Deniz
Yeraltı madenciliğinde atık depolama yöntemlerden biri olan çimentolu macun dolguda (ÇMD) üretim içingerekli olan dayanımın yakalanması ve daha da geliştirilmesi bu çalışmanın amacını oluşturmaktadır. Bukapsamda yüksek fırın cürufu (YFC) kullanılmış, kısa ve uzun vadede ÇMD dayanım özellikleri üzerindekietkisi araştırılmıştır. ÇMD numuneleri önce, % 3, 5, 7, 9 ve 11 portland çimentosu ile hazırlanmış, daha sonraise YFC ikamesi olarak çimentonun yerine ağırlıkça % 25, % 50 ve % 75’i ile karıştırılarak numuneleroluşturulmuştur. 3, 7, 14, 28, 56 ve 90 günlük kür sürelerine göre tek eksenli basınç dayanımı (TEBD) deneyiyapılmıştır. Deney sonuçlarına göre, yalnızca % 3 çimento (Ç) oranındaki % 75 YFC ikameli karışımlar macundolgu için gerekli olan sıvılaşma riski sınırının (0,15 MPa) altında kalmış, 28 günlük kür süresinde arakatlıkazı için istenilen dayanım sınır değeri (≥ 0.7 MPa) % 7 Ç’nin % 25 YFC, % 9 Ç’nin % 25 ve % 50 YFC, %11 Ç’nun % 25 ve %50 YFC oranlarındaki karışımlar sağlamaktadır. Ancak tahkimat amaçlı olarak YFCkatkılı ÇMD kullanılmaması ya da bu konuda dayanımı geliştirebilmek için daha farklı katkı malzemelerininde kullanılmasının gerekliliği belirlenmiştir.
- MakaleAçık Erişim2020Süt tozu katkısının ekmek kalite özellikleri ve işlevselliği üzerine etkisi
Burnaz, Nesibe Arslan; Hendek, Muge
Fonksiyonel gıdalar temel beslenmenin ötesinde insan sağlığı üzerinde potansiyel bir etkiye sahiptirler. Bununla birlikte hastalık riskini de azaltmaya yardımcı olurlar. Son yıllarda ekmeğin, zenginleştirilerek besin değerinin arttırılmasına yönelik çalışmalar önem kazanmıştır. Bu çalışmada, geleneksel ekmeğe, %2.5, 5, ve 10 olmak üzere farklı oranlarda süttozu eklenerek ekmekte kalite, antioksidan ve duyusal özellikleri açısından meydana gelen değişimlerin incelenmesi amaçlanmıştır. Ekmek makinası ile üretilen ekmek numunelerinde, TPC (toplam fenolik içerik), FRAP (demir (II) indirgeyici antioksidan güç), DPPH (2,2-difenil-1-pikrilhidrazil), ABTS (2,29-azinobis-(3-etilbenzotiyazolin-6-sülfonik asit) ve duyusal analizler yapılmıştır. Sonuç olarak, ekmek yapımında belli oranda süttozu katkısının duyusal özellikleri olumlu yönde etkilediği belirlenmiştir. Toplam fenolik içerik 4.86 µg GAE/100g’dan 35.48 µg/100g’a artarken; DPPH, FRAP and ABTS seviyeleri sırasıyla 35.42, 39.17, 10.48 µM TEAC’dan 97.92, 61.11, 21.70 µM TEAC düzeyine yükselmiştir
- MakaleAçık Erişim2020Investigation of Some Physicochemical, Color and Sensory Properties of Mulberry Pestils Enriched with Coconut Flour
Yuksel, Ferhat; Yavuz, Busra; Baltaci, Cemalettin
The aim of this study was to investigate some physicochemical, color and sensory properties of mulberry pestils enriched with coconut flour at four different concentrations (0-2-4 and 5 g/100g). Following shaping of the enriched herle samples were dried and analyses were conducted. Moisture values of the pestils were in the range of 11.65-21.39 g/100g and increased significantly (p<0.01) with the addition of coconut flour. Viscosity values of samples decreased significantly (p<0.01) with the addition of coconut flour. The HMF contents of samples were determined in the range of 11.64-21.55 mg/kg. Maximum sucrose content (27.63 %) was found at 2nd sample while minimum sucrose content (24.61 %) was determined at 1th sample. No significant difference was determined for the color/appearance, firmness/softness, stickiness and overall acceptability scores of the samples (p >0.05) while there was significant difference smell/taste scores (p<0.05). Generally, the best of the trying of design was found to be 2nd design (included 2 g/100g coconut flour) by panelists. In this study, it was seen that a softer, generally accepted and alternative pestil can be produced by using coconut flour.
- MakaleAçık Erişim2020Melet Irmağı (Ordu) Orta ve Aşağı Çığırında Arazi Kullanımının Zamansal ve Mekânsal Değişimi* (2002 – 2015)
Uzun, Ali; Hatipoglu, Ilter Kutlu
Su, insan yaşamı için temel ihtiyaçlardan biridir. Dolayısıyla akarsu havzaları diğer alanlara göre daha fazla nüfuslanmıştır. Çalışma sahasını oluşturan Melet Irmağı’nın orta ve aşağı çığırı da yoğun nüfuslu alanlardan biridir. Havzada nüfusun artması arazi kullanımında da değişmelere sebep olmuştur. Bu çalışmanın amacı, 2002-2015 yılları arasında, çalışma alanında meydana gelen arazi kullanımı değişimlerini coğrafi açıdan incelemektir. Melet Irmağı yukarı çığırından Topçam Boğazı ile ayrılan araştırma sahası, Karadeniz Bölgesi’nin Orta ve Doğu bölümleri arasında yer almakta ve yaklaşık 865 km2 yüz ölçüme sahip bulunmaktadır.Bu çalışmada Coğrafi Bilgi Sistemleri, Uzaktan Algılama yöntemleri ve arazi incelemeleri bir arada kullanılmıştır. Arazi kullanımındaki zamansal değişim 18 Ekim 2002 tarihli Landsat 7 TM uydu görüntüsü ve 28 Eylül 2015 tarihli Landsat 8 OLI/ TIRS uydu görüntüsü ile arazi çalışmaları sırasında elde edilen veriler karşılaştırılarak belirlenmiştir. Bu amaçla United States Geological Survey’in web sitesinden çalışma alanına ait Landsat uydu görüntüleri temin edilmiştir. ENVI 5.1 programı yardımıyla uzaktan algılama analizleri yapılmış, elde edilen sonuçlar ArcGIS 10.2 programı kullanılarak haritalanmıştır.Yapılan incelemeler sonucunda, 2002-2015 yılları arasında araştırma sahasındaki ormanların 103 km2 alan kaybettiği, tarım arazilerinin ise 122,9 km2 alan kazandığı anlaşılmıştır. Nitekim saha çalışmaları sırasında ormanların ve meraların tahrip edildiği, yerlerine fındık ve kivi bahçelerinin kurulduğu gözlenmiştir. Doğal bitki örtüsüne zarar veren ve erozyonu destekleyen bu olaylar, yabani hayvanların yaşam alanlarını da sınırlamaktadır. Bu nedenle, çalışma alanının doğal bitki örtüsü, yaban hayatı varlığı ve tarımsal faaliyetleri birlikte değerlendirilmeli ve sürdürülebilir bir kullanım yöntemi geliştirilmelidir.
- 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 Erişim2020The Effect of Energy Consumption on Agricultural Added Value: Panel Data Analysis for EU Member Transition Economies
Akyol, Mehmet
Energy plays an important role in maintaining vital activities. Like other sectors, with the developing technology, energy is used in agricultural activities. Therapid and uncontrolled increase in energy consumption in agricultural production,has sometimes led to a decrease in the efficiency of the energy use. Inefficient use of energy, which is a production input, leads to an increase in production costs. The increase in production costs leads to a relative decrease in output and such negativities exposing producers to loss of income.. Within the framework of the analysis, 10 countries who are called as transition economies and EU member as wellwere included in the study. Dynamic panel data method was used in the study which analyzed the period between 2009-2017. As a result of the analysis, it was observed that agricultural energy consumption had a positive effect on agricultural value added.
