Sürdürülebilir Kalkınma Amaçları
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- 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 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 Erişim2015Changes in sterol composition of hazelnut during fruit development
Ilyasoglu, Huri
Hazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the evaluation of changes in the sterol composition of Turkish hazelnut cultivars (Tombul, Palaz, and Sivri) during fruit development. Three major sterols (β-sitosterol, campesterol, and Δ5-avenasterol), and five minor sterols (clerosterol, brassicasterol, stigmasterol, Δ7-stigmastenol, and Δ7-avenasterol) were detected in all hazelnut cultivars during all stages. The total sterol contents of Turkish hazelnut cultivars reached the maximum values at the early stage and a significant reduction in the total sterol content occurred at the harvest stage.
- MakaleYalnız künye2014A new 5,6-dihydro-2-pyrone derivative from Phomopsis amygdali, an endophytic fungus isolated from hazelnut (Corylus avellana)
Akay, Şeref; Ekiz, Güner; Kocabaş, Fatma; Hameş-Kocabaş, E. Esin; Korkmaz, Kemal S.; Bedir, Erdal
Aims of this study were to isolate endophytes from different parts of hazelnut - Corylus avellana L. to obtain bioactive secondary metabolites and search for the presence of gene region of taxadiene synthase (Ts), a key enzyme in taxol biosynthesis, on selected fungi. Fourteen fungal species were isolated and cultured for the screening studies. The cell-free fermentation broths were extracted with chloroform. The chloroform extracts were tested for cytotoxic activity by MTT method. Based on the activity results and chemical profiles, the isolate identified as Phomopsis amygdali by internal transcribed spaces (ITS) sequence analysis using ITS1 primer was selected for further studies. After large-scale fermentation and purification studies, two major compounds, one of which turned out to be a new secondary metabolite, were isolated and characterized. Structure of the new metabolite was elucidated as (S)-4-butoxy-6-((S)-1-hydroxypentyl)-5,6-dihydro-2H-pyran-2-one by the extensive use of 1D and 2D NMR, and HR-MS, whereas the known compound was identified as (-)pestalotin. Additionally, to evaluate taxol-producing potential of the selected isolate, a PCR amplification study followed by gel electrophoresis analysis was carried out revealing no Ts gene region.