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 Erişim2017Prevalence and comparing of some microbiological properties, somatic cell count and antibiotic residue of organic and conventional raw milk produced in Turkey
Ürkek, Bayram; Şengül, Mustafa; Erkaya, Tuba; Aksakal, Vecihi
The aim of this study was to investigate the effects of production systems and milk collection periods on the somatic cell count (SCC), some microbiological properties, total aerobic mesophilic bacteria (TAMB), coliform, Staphylococcus aureus (S. aureus), yeast and mould) and antibiotic residue of milk; in Turkey. Milk samples were collected from 9 conventional farms and 9 organic farms during one year time, at six different months (December 2013 to October 2014), and all farms were selected from the same geographical locations. All organically managed farms had organic production certificates given by the Republic of Turkey Ministry of Food, Agriculture and Livestock. The count of TAMB, coliform, and coagulase positive S. aureus were affected by production systems at the level of p<0.01; yeast and mold, and somatic cell count (SCC) were affected at the level of p<0.05. But, differences according to months were statistically significant only on TAMB (p<0.01) and coliform (p<0.05) counts. The general means of TAMB, coliform and yeast and mould counts of the organic milk (OM) were significantly lower (p<0.05), while the general means of SCC and coagulase positive S. aureus count of the OM was significantly higher (p<0.05) compared to conventional milk (CM). Antibiotic residue was determined in one of the CM sample and in two of the OM samples. Our study is the first research that compared conventional and organic milk in Turkey. This study indicated that the microbiological quality of OM was the higher in terms of TAMB, coliform and yeast and mould, whereas was the lower in relation to SCC and coagulase positive S. aureus counts. But, the quality of both milk types should be improved.
- MakaleAçık Erişim2017Association of IGF and IGFBP2 gene polymorphisms with growth and egg traits in Atak-S laying hens
Das, Huseyin; Tarim, B.; Demir, S.; Küçükkent, N.; Cengiz, S.; Tülek, E.; Aksakal, V.
Atak-S laying hens are a high-performance hybrid obtained by crossing of the Rhode Island Red (RIR) X the Barred Plymouth Rock (BR) and are being produced in the Ankara Poultry Research Institute since 1997. Phenotypic and genetic improving studies are continuous for this hybrid. In this study three different SNPs, two from IGF1 and one from IGFBP2 genes, were examined in 150 Atak-S chickens. Genetic association of SNPs were compared to body weight and egg number till 32 weeks of age, body weight at sexual maturity, age at sexual maturity and also egg quality traits such as egg shell breaking strength, shell thickness, Haugh unit, albumen index, yolk index and shape index were statistically analyzed. Only IGF1(a) locus was in agreement with Hardy-Weinberg equilibrium, while, the rest of the loci were not. As a result of the comparisons performed to the three SNPs, it was determined that there was a significant association (P < 0.05) between the T364C haplotypes of the IGF1(b) locus and body weight at 32 weeks of age, but there was not any association to the other traits.
- MakaleYalnız künye2017Characterization of Grape Molasses/Sesame Paste/Honey Blends: Multiple Response Optimization of Some Physicochemical, Bioactive, Viscoelastic and Sensory Properties
Karaman, Safa; Yilmaz, Mustafa Tahsin; Ozturk, Gokturk; Yuksel, Ferhat; Toker, Ömer Said; Dogan, Mahmut
In this study, blends of grape molasses, sesame paste and honey were prepared at different ratios according to the mixture design and some physicochemical, rheological, bioactive and sensory properties of final blends were studied to create the optimum formulation for the final product. The results showed that the mixture components had significant change on the studied parameters (P < 0.05). Sugar composition of samples changed significantly by the addition of grape molasses and honey which resulted an increase in fructose and glucose. Grape molasses increase in the blend provided a significant increment in total phenolic content and antiradical activity. The blends had viscoelastic character and the mixtures containing higher honey showed more viscous behavior. The highest complex viscosity values were recorded for the blends of sesame paste and honey. Regression models having quite high determination of coefficients (R2 > 0.71) were constructed for the studied parameters. Multiple response optimization results showed that the most preferred blend should contain 34.66% of grape molasses, 34.11% of sesame paste and 31.23% of honey. Practical Applications: Grape molasses, honey and sesame paste are commonly consumed food products which are rich in energy and many functional components. The people generally consume them in their daily diets especially in their breakfasts. To combine their functionality and sensory properties, an optimization procedure was applied and the mostly desired blend was determined. Blending affected the rheological, textural and bioactive properties of the sample significantly. The results of the study are very important for food industry.
- MakaleYalnız künye2017Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physico-chemical, sensory and morphological properties of fried wheat chips
Yuksel, Ferhat
The current study was conducted with the purpose to produce wheat chips enriched with powder of pasta boiling water (PPBW). Pasting properties of chips dough changed with addition of powder of pasta boiling water. The textural properties of dough samples decreased with the addition of PPBW, but there were no differences between 2nd and 3rd samples including 10 and 20 % PPBW. The oil content of the samples decreased with the increase of PPBW from 33.78 to 22.19 %. The morphological analysis showed that the number of pores and pore size decreased with the addition of PPBW. Maximum overall acceptability score of the samples was given for control samples (5.64) while the overall acceptability of samples with 10 % PPBW was close to control sample (5.14). PPBW may be used in the formulation of chips it may be used to be coating matter for snacks in food industry.
- MakaleAçık Erişim2017Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology
İlyasoğlu, Huri; Arpa, Tuba Eda
The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the antioxidant properties of rosehip tea beverage. The ascorbic acid content, total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) of rosehip tea beverage were analysed. A two-factor and three-level central composite design was applied to evaluate the effects of the variables on the responses. The best quadratic models were obtained for all responses. The generated models were validated under the optimal conditions. At the optimal conditions, the rosehip tea beverage had 3.15 mg 100 mL−1 of ascorbic acid, 61.44 mg 100 mL−1 of TPC, and 2591 µmol of FRAP. The best brewing conditions for the rosehip tea beverage were found to be an infusion time of 6–8 min at temperatures of 84–86 °C.
- 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 künye2016Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums
Tunç, Merve T.; Kahyaoglu, Talip
Defatted hazelnut flour (DHF) in different levels (5%, 10% and 15%) of locust bean, guar and xanthan gum were added in rice-based gluten-free formulations to improve rheological properties of dough and baking properties of bread. The rheological characteristics of dough samples were determined by steady flow curves and dynamic tests. The baking properties of breads were evaluated by specific volume, Textural Profile Analysis (TPA) parameters and color values. The rheological measurements showed that all gluten-free dough had pseudoplastic behavior. Specific volume values of breads ranged from 2.20 to 2.83cm3/g. Gum addition enhanced the specific volume of gluten-free breads. Hardness values of gluten-free breads ranged from 1,069.80 to 3,135.88 g and DHF addition of gluten-free formulations caused significant decrease of the hardness values of breads (p < 0.05). DHF addition in gluten-free formulations made bread crumb darker than bread without DHF and gum. DHF addition also increased a and b values of gluten-free bread's crumb.
- MakaleYalnız künye2016Determination of Pomological and Morphological Characteristics and Chemical Compositions of Local Apple Varieties Grown in Gumushane, Turkey; [Bestimmung der pomologischen und morphologischen Eigenschaften sowie der chemischen Zusammensetzung lokaler Apfelsorten aus dem Gebiet Gumushane, Türkei]
Kalkisim, Ozgun; Ozdes, Duygu; Okcu, Zuhal; Karabulut, Besim; Senturk, Hasan Basri
The present study was conducted in order to determine the pomological and morphological characteristics and chemical compositions of some local apple varieties grown in Gumushane. As a result of field work in Gumushane province, sixteen different apples, which are Summer Apple, English apple, Green Belly, Black Belly and Yellow Belly Apples, Amasya Marble, Bey Apple, Chest Apple, Mahsusa, Arabian Girl, Willow Apple, Tavşanbaşı, Yellow Hıdır, Local Marble, Bride Apple, and Fatty Apple were collected in order to analyze. The average results of pomological and morphological properties and chemical compositions were obtained as following: fruit mass; 127.36 g, fruit width; 65.23 mm, fruit length; 57.30 mm, fruit stalk thickness; 2.17 mm, fruit stalk length; 17.63 mm, stalk pit depth; 12.75 mm, flower pit depth; 10.29 mm, fruit firmness; 13.79 kg/cm2, seed house width; 15.89 mm, seed house length; 17.39 mm, number of seeds; 4.3, water soluble dry matter content; 14.53 %, ash content; 1.11 %, pH; 3.8, titratable acidity; 0.69 g/L, water content; 83.8 %, reducing sugar; 5.04 g/100 g, sucrose; 2.25 g/100 g, and the amount of total sugars; 7.29 g/100. The fruit peel color was determined by considering the light transmittance (L). The average L values were ranged between 112.06 and 66.32. On the other hand among the mineral elements, potassium and manganese amounts were determined as the highest and the lowest, respectively.
- MakaleYalnız künye2016Relationships Among some Pears Genotypes (Pyrus Communis L.) Based on ISSR and RAPD Analysis; [Bestimmung der genetischen Verwandtschaft bei Birnen mit Hilfe der ISSR und RAPD Methoden]
Kalkışım, Ozgun; Okcu, Melih; Okcu, Zuhal; Karabulut, Besim; Yildirim, Nalan; Agar, Guleray
Thirty one pears genotypes from east blacksea region were evaluated for genetic relationships by using Randomly Amplified Polymorphic DNA (RAPD) and ISSR (Inter-Simple Sequence Repeats) markers from total 70 RAPD and ISSR primer investigated, 22 could amplify clearly and consistently. Cluster analysis of the pears genotypes was performed based on data from polymorphic bands RAPD and ISSR by using Jaccard’s similarity coefficient and the Unweighted pair-group method with arithmetic average (UPGMA) clustering method. The 31 pear genotypes were classified into two major groups. Cluster A was divided into 2 subclusters: Gumushane pears and Trabzon pears. Cluster B consisted of Artvin pears. The similarity matrix values ranged between 0.105 and 0.968.
- MakaleAçık Erişim2016Effect of apple fibre on textural and relaxation properties of wheat chips dough
Karaman, S.; Yilmaz, M.T.; Toker, O.S.; Yuksel, F.; Kayacier, A.; Dogan, M.
In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.
- BildiriYalnız künye2016Comparison of the antioxidant properties of some onion and garlic cultivars grown in Turkey
Koca, I.; Tekguler, B.; Odabas, H.I.; Gokce, A.F.
Garlic and onions are widely consumed among the vegetables in Turkey. The objective of this study was to determine the antioxidant properties of red, yellow and white onions, and Chinese and Taşköprü garlics grown in Turkey. The color, dry matter, total soluble solids, total phenolics and antioxidant activity values of the samples were determined. Total phenolic content was studied by the Folin-Ciocalteu method expressed as mg gallic acid equivalents g-1 dry weight (mg GAE g-1 DW), while antioxidant activity was analysed using two different methods as ferric reducing antioxidant power (FRAP, mmol Fe2+ g-1 DW) and, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Red onions had the highest total phenolic contents ranged from 6.60 to 9.85 mg GAE g-1 DW (8.40±1.06 mg GAE g-1 DW). The total phenolic contents of yellow onions, white onions, Chinese garlics and Taşköprü garlics were found as 4.41-9.55 mg GAE g-1 DW (7.19±1.96 mg GAE g-1 DW), 1.73-3.09 mg GAE g-1 DW (2.16±0.47 mg g-1 DW), 2.05-3.34 mg GAE g-1 DW (2.64±0.45 mg g-1 DW) and 1.05 to 2.08 mg GAE g-1 DW (1.59±0.38 mg GAE g-1 DW), respectively. Also, red onions had the highest antioxidant activity at 8.50±4.85 mmol Fe2+ g-1 DW and 69.68±15.95% for FRAP and DPPH assays, respectively. FRAP values of yellow onions, white onions, Chinese garlics and Taşköprü garlics were found as 3.84±2.02 mmol Fe2+g-1 DW, 1.46±0.43 mmol Fe2+ g-1 DW, 2.03±0.57 mmol Fe2+ g-1 DW and 1.26±0.32 mmol Fe+2 g-1 DW, respectively. DPPH radical scavenging activity (the percentage of DPPH reduced by 14.3 mg mL-1 extract) of yellow onions (42.25±8.32%) was higher than white onions (11.57±0.71%). DPPH radical scavenging activity of the garlic extracts (14.3 mg mL-1) was found to be less than 2%. In the present study, the highest antioxidant activity and total phenolics were found in red onions, while the lowest values was Taşköprü garlics.
- MakaleAçık Erişim2016Investigation of Hydroxymethylfurfural Formation in Herle
Baltacı, Cemalettin; Ilyasoglu, Huri; Gundogdu, Ali; Ucuncu, Osman
Mulberry pestil and köme are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation and color values in the herle was evaluated. The herle samples were kept at different temperatures (60–110°C) and times (2–6 h). The hydroxymethylfurfural formation was found to increase with increasing time and temperature. The legal limit for hydroxymethylfurfural in the pestil (50 mg/kg) was exceeded at temperatures above 90°C. The lightness (L* value) of the sample decreased with the thermal treatment, indicating browning.
- MakaleYalnız künye2016Evaluation of the Effect of Different Harvest Time on the Fruit Quality of Foşa Nut; [Einfluss unterschiedlicher Erntezeiten auf die Qualität von Foşa Haselnüssen]
Kalkisim, Ozgun; Turan, Ali; Okcu, Zuhal; Ozdes, Duygu
This study was carried out in Arsin (Trabzon/Turkey) in 2011. The effects of different harvest time and altitudes on the quality of the nuts have been investigated. The study was performed on Foşa hazelnut and the harvest process has been conducted at three terms, which are on normal harvest time and ten days before and after harvest time. The harvested nuts were dried in the shade on the concrete floor until their moisture content decreased to 5 %. Some properties of nuts including yield, fruit weight, internal weight, shell thickness, and protein, oleic, and linoleic acid amounts have been investigated. As evaluated all of the fruit properties it can be concluded that 11 August is the most suitable harvest date for coast zone. On the other hand, no significant differences were obtained in the point of protein, oleic, and linoleic acid amounts for different harvest time and altitudes.
- MakaleAçık Erişim2016Comparison of immunoglobulin (IgG, IgM) concentrations in calves raised under organic and conventional conditions
Bayram, Bahri; Aksakal, Vecihi; Turan, Ibrahim; Demir, Selim; Mazlum, Halit; Çosar, Ikram
The objective of study was conducted on to compare immunoglobulin (Ig) concentrations in calves raised under organic and conventional conditions. 30 newborn Holstein Friesian calves (15 rose under organic and 15 under conventional conditions) in two dairy cattle farms. Blood samples were taken from 30 newborn calves at birth (before taking colostrum) and on 14th day to compare immunoglobulin (Ig) concentrations in calves raised under organic and conventional conditions. Furthermore, blood and colostrum samples were also taken from the mothers included into the study. IgG and IgM concentrations in colostrum and blood serums were determined using commercial ELISA kits. IgG concentrations at birth (0.79±0.34, 1.64±0.95 mg/mL) and on the 14th day (46.5±21.5, 70.5±27.8 mg/mL) in calves raised under organic conditions were lower than those raised under conventional conditions (p<0.01). Calves raised under organic conditions also had lower IgM concentrations than calves raised under conventional conditions at birth (0.23±0.03 and 0.28±0.11 mg/mL, respectively) and on the 14th day (2.76±0.56 and 4,30±1.03 mg/mL, respectively) (p<0.05, p<0.01). IgG concentrations in the blood serum of cows raised under conventional conditions were higher than those raised under organic conditions (p<0.01), while no difference was found with respect to IgM concentrations (p>0.05). No difference was found in the IgG and IgM concentrations of colostrum obtained from cows raised under organic and conventional conditions. In both the husbandry systems, positive and significant (p<0.01) correlations were found between the Ig concentrations of the mothers and offsprings. Consequently, it can be suggested that higher Ig concentrations in cattle raised under conventional conditions might be due to poorer environmental conditions.
- MakaleYalnız künye2016Effects of organic solid cattle manure application on nutritive value of winter cereal forages
Yolcu, H.; Gullap, M.K.; Yildirim, M.; Lithourgidis, A.; Deveci, M.
Nutritive value of winter cereal forages is one of interested subjects of farmers for animal feeding. Field experiments were established in 2007–2008 and 2008–2009 growing seasons in northeast Turkey to investigate the effect of organic solid cattle manure application (0, 10 and 20 Mg ha−1 yr−1) on nutritive value of three annual cereals for forage. The winter cereal forages were: wheat (Triticum aestivum L.), oat (Avena sativa L.) and rye (Secela cereale L.). ADF (acid detergent fiber), NDF (neutral detergent fiber) CP (crude protein), nitrogen, phosphorus, potassium, sulfur, calcium, copper, iron, magnesium, manganese, sodium, zinc and boron (N, P, K, S, Ca, Cu, Fe, Mg, Mn, Na, Zn and B) concentrations were researched in this study. Wheat had the highest CP, N, Ca, Cu, Na and Zn concentration, whereas oat had the lowest ADF and NDF and the highest K, Fe and Mn concentrations. The greatest Mg and P concentrations were determined in rye. Organic solid cattle manure applications had no effect on N and CP contents, but it decreased ADF and NDF contents. However, in most cases it positively affected the P, B, Cu, Fe, Mg and Na concentrations, whereas it decreased K, Ca, Mn and Zn concentrations. The results showed that wheat and oat are more nutritive species than rye in terms of animal feeding and the organic solid cattle manure, in some cases increased the nutritive values of wheat, oat and rye under organic agriculture conditions.
- MakaleAçık Erişim2016Effects of Origanum syriacum essential oil added in different levels to the diet of broilers under heat stress on performance and intestinal histology; [Einfluss des zusatzes der essentiellen Öle von origanum syriacum in unterschiedlicher höhe zum futter auf die leistung und die darmmorphologie von broilern unter hitzestress]
Tekce, E.; Gül, M.
This study compared the effects on performance parameters, intestinal microflora and histology of adding Origanum syriacum (OS) essential oil and an antibiotic (Avilamycin) to the rations of broilers fed under heat stress conditions. The 42-day study used 500 day-old male broilers (Ross-308) divided into 10 groups of 50 animals each. Then, each of these groups was further divided into 5 groups of 10 each. Groups were either kept at 22°C (stress-free) or at 36°C (heat stressed). Birds were fed with 5 experimental diets: control (basic feed (BF) without feed additive), antibiotic (BF + 100 mg/kg Avilamycin), OS 100 (BF + 100 mg/kg OS), OS 300 (BF + 300 mg/kg OS, OS 600 (BF + 600 mg/kg OS). At the end of the study period, some performance parameters, including feed intake, feed-conversion ratio, body weight, average daily weight gain, ileum crypt depth, villus height and microflora, decreased in groups under heat stress without additives (P < 0.01). However, comparison with the control group and the antibiotic group showed that adding OS essential oil provided a benefit close to that of the antibiotic, yet still inadequate, even at the 600 mg/kg dose.
- MakaleAçık Erişim2016Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace
Şeker, I.T.; Ertop, M.H.; Hayta, M.
In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging activity values of cake samples increased proportionally with the level of pomace incorporation. According to the study, evaluation of gilaburu pomace waste as ingredient in developing alternative functional and/or value-added products by the food industry could be suggested.
- Derleme MakaleAçık Erişim2016Higher PUFA and n-3 PUFA, conjugated linoleic acid, α-tocopherol and iron, but lower iodine and selenium concentrations in organic milk: a systematic literature review and meta- and redundancy analyses
Srednicka-Tober, Dominika; Baranski, Marcin; Seal, Chris J.; Sanderson, Roy; Benbrook, Charles; Steinshamn, Havard; Gromadzka-Ostrowska, Joanna; Rembialkowska, Ewa; Skwarlo-Sonta, Krystyna; Eyre, Mick
Demand for organic milk is partially driven by consumer perceptions that it is more nutritious. However, there is still considerable uncertainty over whether the use of organic production standards affects milk quality. Here we report results of meta-analyses based on 170 published studies comparing the nutrient content of organic and conventional bovine milk. There were no significant differences in total SFA and MUFA concentrations between organic and conventional milk. However, concentrations of total PUFA and n-3 PUFA were significantly higher in organic milk, by an estimated 7 (95% CI -1, 15)% and 56 (95% CI 38, 74) %, respectively. Concentrations of alpha-linolenic acid (ALA), very long-chain n-3 fatty acids (EPA + DPA + DHA) and conjugated linoleic acid were also significantly higher in organic milk, by an 69 (95% CI 53, 84) %, 57 (95% CI 27, 87)% and 41 ( 95% CI 14, 68) %, respectively. As there were no significant differences in total n-6 PUFA and linoleic acid (LA) concentrations, the n-6:n-3 and LA: ALA ratios were lower in organic milk, by an estimated 71 (95% CI -122, -20)% and 93 (95% CI -116, -70) %. It is concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk. Meta-analyses also showed that organic milk has significantly higher alpha-tocopherol and Fe, but lower I and Se concentrations. Redundancy analysis of data from a large cross-European milk quality survey indicates that the higher grazing/conserved forage intakes in organic systems were the main reason for milk composition differences.
- Derleme MakaleAçık Erişim2016Composition differences between organic and conventional meat: a systematic literature review and meta-analysis
Srednicka-Tober, Dominika; Baranski, Marcin; Seal, Chris; Sanderson, Roy; Benbrook, Charles; Steinshamn, Havard; Gromadzka-Ostrowska, Joanna; Rembialkowska, Ewa; Skwarlo-Sonta, Krystyna; Eyre, Mick
Demand for organic meat is partially driven by consumer perceptions that organic foods are more nutritious than non-organic foods. However, there have been no systematic reviews comparing specifically the nutrient content of organic and conventionally produced meat. In this study, we report results of a meta-analysis based on sixty-seven published studies comparing the composition of organic and non-organic meat products. For many nutritionally relevant compounds (e.g. minerals, antioxidants and most individual fatty acids (FA)), the evidence base was too weak for meaningful meta-analyses. However, significant differences in FA profiles were detected when data from all livestock species were pooled. Concentrations of SFA and MUFA were similar or slightly lower, respectively, in organic compared with conventional meat. Larger differences were detected for total PUFA and n-3 PUFA, which were an estimated 23 (95% CI 11, 35)% and 47 (95% CI 10, 84)% higher in organic meat, respectively. However, for these and many other composition parameters, for which meta-analyses found significant differences, heterogeneity was high, and this could be explained by differences between animal species/meat types. Evidence from controlled experimental studies indicates that the high grazing/forage-based diets prescribed under organic farming standards may be the main reason for differences in FA profiles. Further studies are required to enable meta-analyses for a wider range of parameters (e.g. antioxidant, vitamin and mineral concentrations) and to improve both precision and consistency of results for FA profiles for all species. Potential impacts of composition differences on human health are discussed.
- MakaleAçık Erişim2015Nutritive Value of Sunflower Silages Ensiled with Corn or Alfalfa at Different Rate
Tan, Mustafa; Yolcu, Halil; Dumlu Gul, Zeynep
Sunflower (Helianthus annuus L.) having shorter growing season, better cold tolerant and more drought resistant is important alternative silage plant in highlands. But it has poor silage quality. To improve the quality of sunflower silage can be mixed an appropriate amount of corn (Zea mays L.) and alfalfa (Medicago sativa L.). This research was carried out to evaluate quality characteristics of nine silage types: Sunflower, corn and alfalfa silages; plus their some mixtures silages (75% sunflower + 25% corn, 50% sunflower + 50% corn, 25% sunflower + 75% corn, 75% sunflower + 25% alfalfa, 50% sunflower + 50% alfalfa and 25% sunflower + 75% alfalfa); at two harvest stages: Beginning of flowering for sunflower and alfalfa and milk-dough stage for corn (early stage), and end of flowering stage for sunflower and alfalfa, and dough stage for corn (late stage). The experimental design was in a factorial arrangement of randomized complete block with replicated four times. Dry matter content (DM), crude protein content (CP), neutral detergent fiber content (NDF), acid detergent fiber content (ADF), silage pH and physical characteristics (PC) of silages were determined in this study. Mixing of alfalfa in NDF, ADF and CP and corn in DM, pH and PC had positively effect in sunflower silages. Late stage had positively affected DM, PC and pH for silage. Consequently, sunflower silages mixed with corn, with the condition of not being less than 50% at late stage, are recommended for farmers.
