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 Erişim2024Effects of homogenization and packing material on chemical, biochemical and microbiological properties of Kashar cheese
Ürkek, B.; Tunçtürk, Y.
In this study, Kashar cheese milk was homogenized at three different levels (0, 10 and 15 MPa). The produced Kashar cheeses were ripened for 90 d at 4 °C as covered with paraffin or uncovered. Some chemical properties, proteolysis, lipolysis, peroxide and thiobarbituric acid (TBA), and microbiological characteristics of Kashar cheeses were examined during storage. The values of all chemical, biochemical and microbiological parameters increased at the end of ripening compared with the beginning of ripening in all samples. Proteolysis values in cheese samples generally decreased with homogenization pressure. Lipolysis, peroxide, TBA values of samples were decreased depending on the homogenization pressure. The proteolysis, lipolysis, TBA, and peroxide values of samples covered with paraffin were slightly lower than those uncovered. The yeast-mould counts were lower in covered samples compared with samples uncovered. Consequently, the homogenization process (especially 10 MPa) and covering with paraffin in packaging can be used in the production of Kashar cheese.
- MakaleYayıncıda açık erişim2024Potato leaf disease detection with a novel deep learning model based on depthwise separable convolution and transformer networks
Catal Reis, Hatice; Turk, Veysel
Early diagnosis of plant diseases is essential in reducing economic losses for farmers and increasing production efficiency. Therefore, Computer-Aided Diagnosis (CAD) systems supported by artificial intelligence technologies can be developed to help diagnose diseases quickly and accurately by examining the symptoms and signs in plant leaves. In this study, Multi-head Attention Mechanism Depthwise Separable Convolution Inception Reduction Network (MDSCIRNet) architecture, an image-based deep convolutional neural network, is proposed for classifying potato leaf diseases. The main components of the MDSCIRNet architecture are depthwise separable convolution (DSC) and a multi-head attention mechanism. The proposed architecture has been compared with modern algorithms developed with DSC technology, such as Xception, MobileNet, and deep learning algorithms, such as ResNet101, InceptionV3, and EfficientNetB2, to evaluate its performance in the classification process. In addition, hybrid methods developed with the classical machine learning algorithms Support Vector Machine (SVM), Logistic Regression (LR), Random Forest (RF), Adaptive Boosting (AdaBoost), and MDSCIRNet model, integrated deep learning model, hard voting ensemble learning model. Suggested methods such as these were also used in the experimental process. Moreover, techniques such as Contrast Limited Adaptive Histogram Equalization (CLAHE), Enhanced Super-Resolution Generative Adversarial Networks (ESRGAN), and Hypercolumn were used to improve the image quality of the data set. In the experimental process, the MDSCIRNet deep learning architecture achieved 99.24% accuracy in the study using the original dataset. While a 99.11% accuracy rate was achieved with the integrated deep learning model and hard voting ensemble learning model, the highest success rate of 99.33% was performed in the study conducted with the MDSCIRNet + SVM method. This study contributes to developing new and effective strategies in the agricultural industry for the early diagnosis and control of potato plant diseases. Machine learning-based approaches offer the potential to minimize economic losses and increase productivity in production by allowing farmers to intervene early.
- MakaleYalnız künye2024Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria
Aktaş, Haktan; Meral Aktaş, Hacer; Ürkek, Bayram; Şengül, Mustafa; Çetin, Bülent
Kefir, which has many beneficial effects on health, is one of the most consumed fermented milk products worldwide. It is important to increase consumption of the fermented product for public health. In this study, it was aimed to increase the beneficial effects of kefir on public health. Therefore, kefirs produced from different types of milk (cow, buffalo, sheep, and goat) were concentrated, and obtained spreadable kefir samples were investigated in terms of their microbiological characteristic (lactic bacilli, lactic cocci, yeasts and moulds, total bacteria, and coliform bacteria), benzoic acid content, physicochemical properties (fat, total solid, ash content, acidity, pH, syneresis, viscosity, colour, and rheological properties), and sensory characteristic. It was determined that APC, lactic bacilli, lactic cocci, and yeast counts of the concentrated kefir samples changed between 6.90 and 8.64, 6.89 and 8.61, 7.42 and 8.72, and 2.17 and 5.39 log CFU/g, respectively, during storage. Mould and coliform bacteria were not detected in the samples. The concentrated kefir samples contained benzoic acid in the range of 18.30–119.58 mg/L. Results from this study showed that type of milk caused differences on APC, lactic bacilli, lactic cocci and yeast count, total solids, ash, fat, acidity, pH, syneresis, colour, viscosity and rheological parameters, and benzoic acid content. In addition, milk type affected sensory properties of the kefirs. Concentrated kefirs produced from cow and buffalo milk were the most liked by panellists. Finally, it was determined that concentrated kefir was favoured as a new product by most of the panellists.
- MakaleAçık Erişim2024Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
Baltaci, Cemalettin; Bostanci, Dilara Erkmen; Altintaş, Rahime; Dalkiran, Yusuf; Akdoğan, Arda; Okan, Onur T.
In this study, the physicochemical properties, antioxidant capacity, sensory properties, and phenolic and mineral profiles of instant rosehip teas prepared using spray-drying (SD) and freeze-drying (FD) were compared. The yield of instant tea produced using FD and SD was 23.75 and 21.25 g/100 g, respectively. The total color difference between the FD and SD tea was 50.74, with the SD sample exhibiting higher redness and yellowness. The FD tea was richer in ascorbic acid than SD tea (67.2 and 59.4 mg/100 g dry weight, DW, respectively). The mineral content ranged from 0.20 mg/kg DW (copper) to 2,837 mg/kg DW (potassium) in SD tea, and from 0.31 mg/kg DW (copper) to 3,083 mg/kg DW (potassium) in FD samples. The total phenolic content was 1,315 and 1,495 mg GAE/100 g DW of SD and FD samples, respectively. The antioxidant capacity of instant rosehip teas was determined as total antioxidant capacity, ferric reducing antioxidant power and DPPH radical scavenging activity. In all these assays, FD tea was found to have a higher antioxidant capacity. In the phenolic profile determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) technique, protocatechuic acid dominated in instant rosehip teas prepared using both methods. The main flavonoids identified were quercetin, quercitrin, hyperoside and luteolin 7-glucoside. Following the sensory analysis, the panelists have generally preferred the FD tea in terms of aroma and flavor, while opting for the SD tea in terms of appearance and color. In conclusion, although freeze-drying allowed obtaining a product with a higher antioxidant capacity and antioxidant content than spray-drying, both drying methods may be considered suitable for the production of instant rosehip teas and ensure obtaining a functional food product.
- MakaleAçık Erişim2024PRODUCTION OF DEEP-FRIED WHEAT CHIPS USING PURPLE WHEAT FLOUR: PHYSICOCHEMICAL, TEXTURAL, SENSORY PROPERTIES AND OPTIMIZATION
Kaya, Şemsettin; Yuksel, Ferhat
The aim of this study was to develop alternative and healthy deep-fried chips by fortifying wheat chips with purple wheat flour (PWF). The effect of process variables (PWF content: 0-100%, frying temp. and time: 170-190 °C and 40-60 s) on the physicochemical, textural, instrumental color, sensorial properties, and optimization of the chips were investigated using response surface methodology. The levels of PWF in the chips receipt dramatically reduced oil uptake (by 23%), whereas the protein content of chips increased of the end products. The instrumental hardness of the enriched chips increased while sensory firmness decreased with increasing PWF. Generally, the chips enriched with PWF received the highest overall acceptability score by the panelists. Higher desirability (optimization results) and the process variables were determined as a 0.73 and 92.72 g/100g PWF, 170 °C, 40 s, respectively. These findings show that PWF can be easily incorporated into products that involve deep-fried chips.
- MakaleYalnız künye2024Antioxidant Capacity, Oxidative Stability and Sensory Properties of Flavored Butter Using Dried Apricot Pulp
Bulut, M.; Gundogdu, E.
In this study, various concentrations of Dried Apricot Pulp (DAP) were added to butter at levels of 0, 15, 20, and 25%, and its effects on antioxidant capacity, oxidative stability, color, and sensory attributes were assessed during 45 days of storage. Butter samples were labeled as A0 (Control), A15, A20, and A25 corresponding to the respective levels of DAP incorporation. The addition of DAP resulted in significant reductions in pH, while titratable acidity (expressed as lactic acid %) and free fatty acids (FFA) content (mg KOH g-1 butter) increased in a dose-dependent manner (P< 0.05). Fortification with DAP delayed peroxide formation in the butter samples. Additionally, DAP supplementation significantly (P< 0.05) increased Total Phenolic Content (TPC), improved DPPH (2,2-Diphenyl-1-Picrylhydrazyl) scavenging activity, and increased Total Antioxidant Capacity (TAC) during storage. Panelists assigned higher sensory scores to the DAP-enhanced butters. These fortified butters exhibited lower fat content (ranging from 65.25 to 65.50%) compared to the control butter (73.75%). Notably, the total sugar content of samples A15, A20, and A25 was 3.69±0.06, 4.70±0.06, and 5.64±0.08, respectively. Overall, this study demonstrates the potential of all DAP ratios, particularly 25%, as rich sources of antioxidants. However, further formulation adjustments and comprehensive analyses are warranted for industrial and marketing applications.
- MakaleYalnız künye2024Effects of combining phosphorus (P) and zinc (Zn) fertilization on P-Zn distribution and yield in safflower
Korkmaz, Kursat; Kılıç, Rahman; Akgün, Mehmet; Kara, Şevket Metin
The interaction of P and Zn is a crucial factor affecting plant growth and yield. The aim of this study was to investigate the combined effects of P and Zn on P-Zn distribution in safflower tissues and seed yield. A two-year study was conducted in farmer fields in northeastern Turkey during 2014 and 2015 years. P applications consisted of four levels (0, 3, 6 and 9 kg P2O5 da−1) that were allotted to the main plots. Sub-plots were composed of three Zn levels (0, 0.5 and 1 kg Zn da−1). The results showed that P and Zn applications had a significant effect on the P and Zn concentration of straw, head, seed, and yield. P concentration in straw, head, and seed increased significantly with increasing P and Zn levels. Zn concentration decreased with high P levels compared to the control, while it increased with increasing Zn levels regardless of P application. At low P levels, yield did not respond to Zn treatments; however, at high P doses, Zn application resulted in a dramatic increase in yield compared to the control. In order to increase seed yield, instead of P and Zn sole application, their combined application was very effective, and doses of 9 kg P2O5 da−1 and 0.5 kg Zn da−1 showed the optimum performance. In conclusion, this study revealed that in P- and Zn-deficient soil, P treatments increased seed yield remarkably, but the combined application of P and Zn resulted in even higher yield increases.
- MakaleAçık Erişim2024Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)
Genc, Berna; Karatas, Seyda Merve; Tunç, Merve Tuğçe
Research background. Given the potential of microbial exopolysaccharides from lactic acid bacteria in various industrial processes, alternative sources for the isolation of lactic acid bacteria are highly topical. In this study, we used a traditional sourdough from einkorn (Triticum monococcum L. ssp. monococcum) as a source of lactic acid bacteria for the isolation, identification and determination of exopolysaccharide producers. Experimental approach. The sourdough was prepared from einkorn according to the traditional method. Lactic acid bacteria were isolated and purified using the single colony technique on MRS and M17 media. The isolates were characterised using matrix-assisted laser desorption ionization-time of flight mass (MALDI-TOF) spectrometry. All isolates were analysed for extracellular polysaccharide production and one isolate was selected for purification and characterisation of its polysaccharide. Results and conclusions. The isolates were identified as Lactobacillus plantarum, L. paraplantarum, L. brevis, Pediococcus pentosaceus, Enterococcus faecium and E. durans. The production of exopolysaccharides by all lactic acid bacteria was evaluated and it was found that all strains (except one) were capable of producing exopolysaccharides. One polysaccharide (EPS-SL70) was purified from the isolates of E. durans SL70. This anionic heteropolysaccharide had, in addition to the carbohydrate backbone, a protein structure that did not contain nucleic acid. The carbohydrate backbone consisted of mannose, glucose, rhamnose, arabinose, xylose and galactose. Novelty and scientific contribution. The microbial flora of traditional einkorn sourdough has been identified in this study and represents the first report on the exopolysaccharide production by lactic acid bacteria in traditional einkorn sourdough. Additionally, Enterococcus durans from einkorn sourdough was identified as a new exopolysaccharide producer.
- MakaleAçık Erişim2024Innovations in dairy technology: probiotics in Turkish white cheese production
Mazlum, Halit; Atasever, Mustafa
Cheese offers significant advantages as a probiotic carrier food compared to fermented milk and yoğurt due to its fat content, solid matrix, higher pH, low oxygen levels, and longer shelf life. This study examined Turkish white cheeses ripened with both classical starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and various probiotic cultures (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, and Bifidobacterium bifidum). The quality and functional properties of these cheeses were investigated to evaluate the effect of adding probiotics to traditional starter culture and their potential for use as carrier food for probiotics. During the 90-days ripening period, the numbers of L. acidophilus, L. casei, L. paracasei, and B. bifidum were determined to be in the range of 8.09 ± 0.34–8.65 ± 0.30, 7.19 ± 0.28–8.12 ± 0.90, 7.01 ± 1.45–8.73 ± 0.98, and 7.16 ± 1.10–8.21 ± 1.19 log cfu/g, respectively. The study found that probiotic levels in the cheese remained above the effective threshold (≥ 107 cfu/g) throughout the ripening process. This was accompanied by an increase in water-soluble nitrogen, an indicator of proteolysis, leading to higher ripening index values in all cheese samples. In terms of sensory evaluation, cheeses with L. acidophilus and L. paracasei were particularly well-received, scoring higher (7.90 ± 0.30–8.47 ± 0.12, 7.80 ± 0.34–8.75 ± 0.12, respectively) in taste and aroma than the others. Overall, probiotics positively influenced the quality and functional properties of the white cheese. Notably, the L. casei ATCC 393 strain, used for the first time in Turkish white cheese production, proved highly compatible with existing production technologies. It was concluded from the study that Turkish white cheese is a suitable food for transporting probiotics to the intestinal environment.
- MakaleAçık Erişim2024Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)
Öztürk-Yalçın, Feyza; Ürkek, Bayram; Şengül, Mustafa
Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed dairy products. In this research, ice cream was fermented using a commercial kefir culture and flavored with a mint aroma in different proportions: 0% (KI), 0.2% (KIM2), 0.4% (KIM4), and 0.6% (KIM6). The study investigated the microbiological, thermal, rheological, textural, compositional, and sensory properties as well as antioxidant activity of kefir ice cream samples during 45-day storage. The lactic bacilli, lactic cocci, and Leuconostoc counts of samples were >7 log CFU/g, while the yeast counts were <4 log CFU/g. The microbiological properties (except for yeast counts) of the samples were coherent with legal limits. Antioxidant values (except for samples KIM2 and KIM6) values did not indicate significant differences (p <.05). The pH and melting rate values of the samples decreased with the addition of mint flavor, while acidity values increased. The addition of mint aroma caused significant changes in the thermal properties of ice cream. The overrun, a*, WI, and hardness values of the samples decreased based on the mint flavor concentration, whereas the viscosity and rheological increased. Samples KI and KIM2 were scored higher than other samples for all sensory properties. As a result, fermented ice cream flavored (0.2% mint) with mint could be produced as a desirable dairy product with potential functional properties.
- MakaleYayıncıda açık erişim2024Economic impact of local geographical indication products on farmers: a case of Kelkit sugar (dry) beans
Dogan, Nilgun
This study aims to present the economic impact of the production of local Geographical Indication (GI) products on producers based on the example of GI Kelkit sugar (dry) beans. Kelkit sugar beans, which are cultivated using local seeds, are legume products with white seeds and pink spots. Sugar beans grown around the Kelkit district of Gümüşhane were registered as a geographical indication product by the Turkish Patent and Trademark Office (TPO) in 2020. This study seeks to answer the question of how the production of Kelkit sugar beans, which are mainly marketed with a geographical indication label, affects producer welfare. The target group of the research consists of farmers living in the Kelkit, Siran, and Kose districts of Gümüşhane who use GI-labelled seeds and do not use GI-labelled seeds in beans production. Propensity Score Matching was employed to determine the economic impact of the production of local geographical indication products on producers. The results indicate that the agricultural enterprises participating in the Kelkit sugar beans production program using geographical indication seeds have lower gross output and gross profit per unit area than those who did not participate in the program.
- Derleme MakaleYayıncıda açık erişim2024Biochemical Processes During Cheese Ripening; [Peynir Olgunlaşmasında Biyokimyasal Olaylar]
Atasever, Mustafa; Mazlum, Halit
Cheese ripening entails specific biochemical changes that occur under certain conditions during storage. These changes allow different cheese varieties to develop their unique characteristics. The ripening process is influenced by both primary and secondary biochemical events. These are driven by coagulating enzymes, milk's natural enzymes, and the enzymes of both starter and non-starter microflora. The main biochemical events during cheese ripening include proteolysis, lipolysis, and the metabolism of citrate and lactate. Secondary biochemical reactions then process the primary metabolic products, such as lactic acid, fatty acids, and amino acids. This leads to the formation of volatile compounds like alcohols, aldehydes, ketones, acids, lactones, phenols, esters, and sulfur compounds, which play a crucial role in determining the cheese's quality. These processes give each cheese type its distinctive features, like aroma, taste, color, texture, and pore structure, influencing consumer preferences. This review provides insights into the biochemical events that occur during the cheese ripening period.
- MakaleAçık Erişim2024Growth regulation in bread wheat via novel bioinoculant formulation
Jabran, Muhammad; Ali, Muhammad Amjad; Acet, Tuba; Zahoor, Adil; Abbas, Amjad; Arshad, Usman; Mubashar, Muhammad; Naveed, Muhammad; Ghafoor, Abdul; Gao, Li
Wheat (Triticum aestivum L.) is one of the most significant crops and the backbone of food security worldwide. However, low wheat production remains a substantial concern in global agricultural systems. It can be attributed to several factors, including adverse climatic conditions, plant disease and poor soil quality. Recent efforts have explored bioinoculant applications as a promising approach to enhance wheat yield, trying to mitigate constraints essential for future wheat production and global food security. This study tested talc powder, wheat biochar, sugarcane bagasse biochar, and farmyard manure as carriers with two endophytic bacterial strains, Burkholderia phytofirmans PsJN and Bacillus spp. MN54 was applied to three wheat varieties (Ujala-16, Zincol-16, and Fathejang-16). The data was recorded at the seedling and maturity growth stages of plants. A pot experiment revealed significant improvements in plant growth following bioinoculant application compared to controls. Notably, the combination of sugarcane bagasse biochar with Bacillus sp. MN54 exhibited the most pronounced effects, promoting internodal length, spike length, tiller number per plant, grain yield per plant, and spikelets per spike. Additionally, talc powder with Bacillus sp. MN54 increased peduncle length, tiller number per plant, and spike length in Fathejang-16. These findings offer valuable insights into optimizing bioinoculant formulations for improved agricultural practices, adapting to climate change, and contributing to ensuring global food security.
- MakaleYalnız künye2023The Effect of Vitamin C and E Supplementation into Drinking Water on Carcass Characteristics, Meat Quality and Intestinal Microflora During Pre-Slaughter Feed Withdrawal in Broiler Chickens
Kaya, Hacer
This study investigates the effects of adding vitamin C and E to the drinking water on carcass characteristics, meat quality and intestinal microflora populations in broiler chickens during the 10-h pre-slaughter feed withdrawal (FW) period. As study materials, forty male broilers at the age of 42 days were used. The broilers were randomly divided into four groups: Control (non-vitamin, NV), vitamin C (1000 mg/L, VC), vitamin E (500 mg/L, VE) and vitamin combination (1000 mg/L VC+500 mg/L VE, VCE). In the study, vitamin additions didn’t affect carcass characteristics, visceral weights and the pH values of the digestive system (P>0.05). The addition of VC and VE increased the weight of the Bursa of Fabricius, and the addition of VE increased the weight of thymus (P<0.05). Additions of vitamin decreased tendency of carcass contamination (P<0.01) and increased pH45min and pH24h of thigh meat and pH24h of breast meat (P<0.05, P<0.01, P<0.01, respectively). While a* color intensity of breast and thigh meat increased with all vitamin supplements, L* and b* values of thigh meat decreased (P<0.01). Vitamin supplements, especially VE, reduced the drip loss of breast and thigh meat (P<0.05) and the pathogenic microorganism populations of intestinal contents (P<0.01). As a result, it is thought that the addition of 500 mg/L vitamin E to the drinking water of broiler chickens exposed to the pre-slaughter fasting period will be beneficial to improve meat quality and reduce intestinal pathogenic microorganism load. However, more extensive experimental studies are needed.
- Derleme MakaleAçık Erişim2023Gastronomi Turizmi ve Gıda Pazarları: Netnografik Bir Araştırma
Akyürek, Suat
Birçok ülkede yaygın olan gıda pazarları, son yıllarda gastronomi turizmi bağlamında dikkat çeken ürünlerin başında gelmektedir. Bölgenin mutfak kültürünü yansıtan bu alanlar destinasyonlara benzersiz özellikler katabilmektedir. Bu araştırma, gıda pazarlarını ziyaret eden turistlerin beklentilerini, deneyimlerini, memnuniyetlerini ve memnuniyetsizliklerini belirlemeyi amaçlamaktadır. Netnografya tekniği ile tasarlanan bu çalışmanın evrenini Türkiye’deki tüm gıda pazarları hakkında yapılan yorumlar oluşturmakta iken araştırmanın örneklemini ise Sığacık Köy Pazarı hakkında yapılan çevrimiçi yorumlar oluşturmaktadır. Tripadvisor internet sitesi üzerinden ulaşılan 353 yorum, içerik analizine ve betimsel analize tabi tutulmuştur. Araştırmanın sonuçlarına göre, turistlerin gıda pazarı beklentileri; pazarın alışılmışın dışında olması, anılarını canlandırma arzuları, karın doyurma, alışveriş, rahatlama ve doğal/organik ürün bulmadır. Bununla beraber, otantiklik, çeşitlilik, dayanışma, samimiyet ve farklı olma turistlerin memnuniyetini belirleyen unsurlar iken sunulan ürünlerin doğal ve yöreye özgü olmaması, ısrarlı satış çabaları, hijyen eksikliği, ticarileşme ve kalabalık memnuniyetsizliğe yol açan unsurlar olarak belirlenmiştir. Gıda pazarı turistlerinin deneyimleri ise eğlence, eğitim, estetik, kaçış ve akış deneyimleri çerçevesinde şekillenmektedir.
- MakaleYalnız künye2023Öğrenci Yemekhanesinde Tabak İsrafının Nedenlerinin Araştırılması: Gümüşhane Üniversitesi Örneği
İlyasoğlu, Huri; Koçak, Elif; Arli, Hatice; Zengin, Dilan; Doğan, Nilüfer
Bu çalışmanın amacı Gümüşhane Üniversitesi Öğrenci Yemekhanesinde tabak israfının nedenlerinin araştırılmasıdır. Çalışmaya toplam 330 öğrenci katılmıştır. Yüz-yüze anket tekniği uygulanarak araştırma verileri toplanmıştır. Demografik bilgileri, öğrencilerin yemekhaneyle ilgili görüşlerini ve tabakta artık bırakma nedenlerini belirlemeye yönelik toplam 13 soruyu içeren anket uygulanmıştır. Öğrencilerin çoğunluğu (%69,1) ucuz olması nedeniyle yemekhaneyi tercih ettiğini belirtmiştir. Öğrencilerin %33,9’unun yemeklerden memnun olduğu, %23,3’ünün ise memnun olmadığı, %19,7’sinin artık bırakmadığı ve %80,3’ünün ise artık bıraktığı belirlenmiştir. Öğrencilerin en çok artık bıraktığı 3 yemeğin çorba, makarna ve pilav olduğu tespit edilmiştir. Sık tekrarlanması, uygun sıcaklıkta servis edilmemesi, soğuk olması, tadının ve görünümünün beğenilmemesi gibi nedenlerden dolayı öğrencilerin tabaklarında artık bıraktığı belirlenmiştir.
- MakaleAçık Erişim2023Physicochemical Analysis of Pomegranate Sours Produced by Traditional Method in Türkiye and The Investigation of Antioxidant Properties
Baltaci, Cemalettin; Akar, Bülent; Oğuz, Miraç
In this study, the physicochemical properties and antioxidant activities of the commercially produced 15 pomegranate sour samples and one control sample were determined and their compliance with the TS 12720 (traditional sour pomegranate concentrate standard) was evaluated. Antioxidant activity values of pomegranate sours extracts were determined using 6 different methods. The samples had strong antioxidant capacity, except for N10 and N15. In addition, glucose, fructose, sucrose, HMF and acidity measurements of the same samples did not show compatibility with TS 12720. The pH values of the samples of N7, N8, N10, N11, N14 and N15 were not in accordance with the standard values (2.4-4.0) The titratable acidity values measured in samples of N1, N3, N4, N6, N10, N13, N15 were below the value (>6.0% (m/m)) in the standard. While the brix values of the samples were measured between 59.20-75.70, the brix values of the N12, N13 and N14 samples were determined below the standard brix value (>68%). The highest HMF value of the samples were determined as 8117.66. According to TSE 12720, the HMF content should be not exceed 50 mg/kg. However, the HMF values of the samples were detected above the maximum limit value except for N8 and N16.
- MakaleYalnız künye2023The Effect of Support Premiums on Sunflower Supply: ARDL Model
Önder, Kübra; Şahin, Muhammet
The sunflower plant, which is estimated to have been cultivated in North America, gained great importance in the world economy in a short time. Sunflower has an important place in the Turkish economy as well as in the world economies. Despite its importance on economies, it is seen that the product has not been extensively studied in the literature. Therefore, this study aims to empirically determine the factors affecting sunflower production of producers in Turkey and empirically analyze the effect of support premiums on sunflower supply. This relationship was analyzed using the Autoregressive Distributed Lag (ARDL) method. Annual time series for the period of 1994-2021 were used in the analysis. As a result of the analysis, it was determined that the other variables, except for the crisis dummy variable in the long-term supply function are statistically significant. When the results were analyzed in terms of signs, it was concluded that all the variables in the supply function aligned with the economic expectation. In sunflower supply, while sunflower prices (0.87), support premium (0.11), productivity (0.86) and trend (0.02) variables have an increasing effect, the input cost variable (0.14) has a decreasing effect.
- MakaleAçık Erişim2023Adölesan Muay Thai Sporcularında Aile Ortamı, Beslenme Öz-yeterlik ve Beslenme Tutumlarının Sağlık Algısına Etkisi
Şahin, Oktay
Bu çalışmanın amacı, adölesan Muay Thai sporcularında aile ortamı, beslenme öz-yeterlik ve beslenme tutumlarının sağlık algısına etkisinin incelenmesidir. Çalışmada nicel araştırma yöntemlerinden ilişkisel tarama modelinden faydalanıldı. Çalışmaya 101 erkek ve 63 kadın olmak üzere toplam 164 adölesan Muay Thai sporcusu katıldı. Katılımcılardan veri toplamak amacıyla Çocuk Beslenme Öz-yeterlik Ölçeği, Beslenme Tutum Ölçeği, Aile Ortamı Ölçeği ve Sağlık Algısı Formları kullanıldı. Araştırma verileri SPSS 21.0 (IBM) istatistik paket programında analiz edildi. Verilerdeki normallik dağılımlarını Kolmogorov-Smirnov testi ile değerlendirildi. İkiden fazla grupların analizinde ise One-way ANOVA (tek yönlü varyans analizi) testi uygulandı. Ölçekler arasındaki ilişkinin varlığını ve yönünü belirlemek için Pearson korelasyon analizi, ölçeklerin geçerlik-güvenirlikleri Cronbach’s Alpha iç tutarlılık katsayıları ile hesaplanmıştır. Çalışmaya katılan adölesan Muay Thai sporcularının cinsiyet ve sağlık inançlarına göre beslenme öz-yeterlik ve aile ortamı değerlerinin karşılaştırılmasında erkek katılımcıların sağlık inançlarının beslenme öz-yeterlik düzeylerini, aile ortamında birlik ve beraberliği ve beslenme tutumunu etkilediği görülürken, denetim alt boyutunu etkilemediği (p>0,05), kadın katılımcıların ise sağlık inancının aile ortamında birlik ve beraberliği etkilediği görülmüştür (p<0,05). Sonuç olarak, sağlık inançları ve aile birlik- beraberlik düzeyleri yükseldikçe beslenme tutumu ve beslenme öz-yeterlik düzeylerinin de yükseldiği söylenebilir.
- MakaleAçık Erişim2023Determination of Future Trends of Sugar in Turkey Through Time Series Analysis
Merddan, Kurtuluş
This study aims to reveal the current status of sugar market in Turkey and to provide future predictions for sugar markets. Exponential Correction Method, one of the time series analyses, was used in determining future predictions. Secondary data for time series analysis were obtained from the Turkish Statistical Institute (TURKSTAT), the websites or databases of the Turkish Sugar Factories Joint Stock Company (TŞFAŞ). Within this context, five-year future predictions regarding sugar markets were developed for beet cultivation area, amount of processed beet, number of sugar beet producers, production amount and yield values, sugar production and consumption, export and import amounts. According to the findings of the study, it is predicted that sugar beet cultivation areas, the amount of processed beet and sugar beet production will increase, the number of sugar beet producers and yield will decrease, and the production, consumption, import and export amount of sugar will increase in the next five years (2022-2027). Predictions regarding the supply-demand balance in sugar suggest that the balance will shift towards supply, and that this shift will stem from an increase in exports, not from an increase in production, and that foreign-source dependency for sugar will increase. Reduction of input costs, elimination of irregularities in prices through various factors, improvement of support to increase the competition of Turkseker with private companies, and minimization of the quota application in sugar beet should be ensured to reduce foreign-source dependency in sugar production.
