Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ürkek, Bayram(6)
- Gündoğdu, Engin(2)
- Şengül, Mustafa(2)
- Akgül, Halil İbrahim(1)
- Aktas, Haktan(1)
- Baltaci, Cemalettin(1)
- Dogan, Mahmut(1)
- Ertem, Hatice(1)
- Feyza Öztürk(1)
- Gürmeriç, Huseyin Ender(1)
- Karaman, Safa(1)
- Kayacier, Ahmed(1)
- Kotan, Tuba Erkaya(1)
- Sengül, Mustafa(1)
- Toker, Ömer Said(1)
- Yeniçeri, Esra(1)
- Yüksel, Ferhat(1)
- Çakmakçı, Songül(1)
- Çam, Mustafa(1)
- Öztug, Mirac Ozer(1)
- Öztug, Pinar(1)
- Öztürk-Yalçın, Feyza(1)
Yayınlar
- MakaleAçık Erişim2025Physicochemical, rheological properties, antioxidant activity and mineral amount of the ice cream containing barberry (Berberis vulgaris L.); [Karamuk (Berberis vulgaris L.) ilaveli dondurmanın fizikokimyasal, reolojik özellikleri, antioksidan aktivitesi ve mineral içeriği]
Ürkek, Bayram
Ice cream is classified as a dairy product or frozen dessert. Various fruits have been incorporated into ice cream formulations to enhance their quality and nutritional properties. In this study, ice creams were prepared with barberry at four different concentrations (0%, 5%, 10% and 15%). The physicochemical, rheological characteristics, antioxidant activity, mineral content and sensory properties of the samples were examined. With the addition of barberry, the dry matter (DM), acidity and overrun values increased, while pH and fat content decreased. The viscosity and consistency coefficients were highest in the samples containing 10% and 15% barberry. All samples exhibited pseudoplastic flow behavior. The colorimetric parameters showed significant differences among the samples, except for the C* value. The sample with 5% barberry had higher levels of Ca, Na, Mg, S, Fe and Zn compared to the other barberry-added samples. The sample containing 15% barberry demonstrated the highest DPPH scavenging activity (22.15 μg/mL) and total phenolic content (TPC) (1474.04 mg GAE/g), while the sample without barberry had the lowest values (143.19 μg/mL and 149.48 mg GAE/g, respectively). Additionally, the control sample received the lowest scores for gumming structure, texture, melting in the mouth, resistance to melting and overall acceptability. These findings suggest that incorporating 10% barberry could enhance the quality and nutritional value of ice creams.
- MakaleAçık Erişim2024Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (Lavandula angustifolia) essential oil
Ürkek, Bayram; Aktas, Haktan; Öztug, Mirac Ozer; Yeniçeri, Esra; Öztug, Pinar
In this study, lavender essential oil (LEO) was added to ice creams as ingredient at 0, 0.02, 0.05 and 0.1% ratios. Some physicochemical, viscosity, rheological, colorimetric, sensory properties, and pathogen inhibition, including L. monocytogenes ATCC 7644 and S. aureus ATCC 29213, of the ice cream samples with the LEO were investigated. It was determined that the melting rate of the ice creams with the LEO was lower (P<0.05) and the overrun values were higher (P<0.05) than the control sample. The highest L* and a* values were determined in the control samples and the sample with 0.1% LEO, respectively. While C* value of the sample with 0.02% LEO was higher than the other samples (P<0.05), the highest white index (WI) value was determined in the control and the sample with 0.01% LEO. The sample containing 0.01% LEO had the highest viscosity values at 20 and 50 rpm. It was determined that there was no statistically significant difference in the consistency coefficients of the samples (P>0.05) and all samples had pseudolplastic flow. The control sample had the highest sensory score, followed by the sample with 0.02% LEO. It was determined that the LEO addition only had a decreasing effect on the count of S. aureus ATCC 29213.
- MakaleAçık Erişim2024Determination of physicochemical and antioxidant properties of icecream produced with the addition of Jerusalem artichoke (Helianthus tuberosus L.); [Yer elması (Helianthus tuberosus L.) ilavesiyle üretilen dondurmanın fizikokimyasal ve antioksidan özelliklerinin belirlenmesi]
Gündoğdu, Engin
The study investigates the effects of incorporating Jerusalem artichoke (Helianthus tuberosus L.) into ice cream formulations on their physicochemical and antioxidant properties of icecream. Jerusalem artichoke (JA), known for its high inulin content and beneficial carbohydrates, was added to ice cream in varying concentrations (5%, 10%, and 15%) and evaluated for its impact on dry matter, protein, ash, pH, acidity, sugar content, viscosity, volume increase, initial dripping time, total melting time, color values, total phenolic content, DPPH free radical scavenging activity, and total antioxidant capacity.The results revealed that the addition of JA significantly improved the dry matter and antioxidant properties of the ice cream, with the highest values observed in samples containing 10% and 15% JA. Total phenolic content increased from 363.51 mg GAE/kg in the control to 587.47 mg GAE/kg with 15% JA, while DPPH scavenging activity rose from 12.49% to 18.04%. On the other hand, the control sample has the highest total antioxidant capacity (4517.29 mg AAE/kg), while the JA samples generally exhibit lower values. The protein content decreased slightly with the addition of JA, while ash content increased. The pH and titratable acidity values also showed significant changes, with higher concentrations of JA resulting in higher pH and acidity. Overall, the incorporation of JA into ice cream formulations enhances the nutritional and functional properties. These findings suggest that JA is a valuable ingredient for developing functional ice cream with potential health benefits.
- 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.
- Yüksek Lisans TeziAçık Erişim2023Nane aromalı kefir dondurmasının bazı fizikokimyasal, mikrobiyolojik, tekstür ve duyusal özellikleri
Feyza Öztürk
Bu çalışmada, kefir dondurması üretiminde kefire farklı oranlarda nane aroması ilave edilerek üretilen nane aromalı kefir dondurma örneklerinin 45 günlük depolama süresince fizikokimyasal, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Elde edilen fizikokimyasal analiz sonuçlarına göre; nane aroma ilavesinin dondurmanın asitlik, pH, erime oranı, hacim artışı, tekstür, viskozite değerleri üzerine (p<0.01) etkisinin çok önemli; kuru madde, kül, yağ, protein, renk değerleri (L* ve b*) üzerindeki etkilerinin önemli olmadığı (p>0.05) belirlenmiştir. Depolama süresinin asitlik ve erime oranı üzerine etkisinin çok önemli (p<0.01), pH üzerindeki etkisinin önemli (p<0.05), ilk damlama üzerine etkisinin önemsiz olduğu belirlenmiştir (p>0.05). Nane aroması ilavesinin laktobasil, laktokok, lökonostok ve maya sayıları üzerindeki etkisi önemsizdir (p>0.05). Depolama değişkeninin maya (p<0.01) ve laktobasil (p<0.05) sayıları üzerine etkisinin önemli, laktokok ve lökonostok üzerine önemsiz (p>0.05) olduğu bulunmuştur. Dondurmaya ilave edilen nane aromasının, panelistlerin vermiş oldukları yabancı tat puanları üzerine etkisinin çok önemli (p<0.01), tat ve aroma puanları üzerine önemli (p<0.05), renk, sakızımsı, buzlu, pürüzsüz, ağızda erime, erimeye dayanıklılık, genel kabul edilebilirlik puanları üzerine etkisinin çok önemsiz (p>0.05) olduğu tespit edilmiştir. Renk, sakızımsı, buzlu, pürüzsüz, ağızda erime, erimeye dayanıklılık ve genel kabul edilebilirlik (p<0.01), tat ve aroma üzerine (p<0.05) puanlarının nane aroması ilavesinden ve depolamadan etkilendiği, yabancı tadın ise etkisinin önemsiz (p>0.05) olduğu saptanmıştır.
- MakaleYalnız künye2022Preliminary investigations of ice creams for the determination of the physicochemical properties and aroma compounds by GC-MS produced from cow, sheep, goat, and buffalo milk
Ürkek, Bayram; Gürmeriç, Huseyin Ender; Sengül, Mustafa; Baltaci, Cemalettin
In the present study, four different ice creams were produced using cow, buffalo, goat, and sheep milk. The physicochemical, sensory properties and aroma profile analyzes of ice creams were carried out and the differences were evaluated. Dry matter rates of cow ice cream (CIC), goat ice cream (GIC), sheep ice cream (SIC) and buffalo ice cream (BIC) ranged from 27.96% to 30.51% and SIC had the highest content of dry matter (30.51%). Ash values of ice creams were determined between 0.61% and 0.75%. Titra-table acidity values varied between 0.11% and 0.18%. pH values of ice creams ranged from 6.49 to 7.04. Fat values of ice creams were determined between 4.05 (g/100g) and 5.10 (g/100g). The lowest overrun value (20.61%) was determined in SIC. The highest first dripping time (1980 s) and complete melting time (5970 s) were found in GIC. A total of 41 aroma compounds were determined by gas chromatography-mass spectrometry (GC-MS) and the BIC was the most aromatic product containing 36 aroma compounds. After the BIC, 15, 13 and 8 aroma compounds were detected in CIC, GIC and SIC, respectively. Additionally, aroma compounds 2-hexanone, 2-heptanone, limonene, 2-nonanone, 2-undecanone, 2-tridecanone, 2-pentadecanone were detected in all ice cream types. To evaluate the correlations between the aroma compounds, the principal component analysis (PCA) method was applied to ice cream samples and a strong positive relation was detected between CIC and GIC. In terms of sensory analysis, general acceptability properties were not statistically different (p>0.05) between all ice creams. SIC had the lowest flavor score and CIC had the highest one as sensory property.
- MakaleAçık Erişim2022Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream; [Yeşil Çay (Camellia sinensis L.) Pudrası ve Probiyotik Bakteri Kullanımının Dondurmanın Probiyotik Raf Ömrü ve Kalite Özelliklerine Etkisi]
Gündoğdu, Engin; Ertem, Hatice; Çakmakçı, Songül
In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four ice cream groups (Control, C: without GTP and P; Probiotic Control (PC): with P; P+1% GTP; P+3% GTP samples) were produced. Bifidobacterium BB-12 (P) was added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time and sensory properties were carried out on the second day. P was counted at 2, 15, 30, 45, 60, 75 and 90 days of storage. Bifidobacterium BB-12 number of PC was 6.54 log cfu/g at the 90th day. Bifidobacterium BB-12 number of PC was 7.10 log cfu/g, P+1% GTP sample was 6.48 log cfu/g and P+3% GTP sample was 5.84 log cfu/g at the 75th day. Bifidobacterium BB-12 number of PC was 7.24 log cfu/g, P+1% GTP sample was 6.59 log cfu/g and P+3% GTP sample was 6.69 at the 60th day. Sensory properties and probiotic counts showed that P+1% GTP sample could be accepted as a probiotic ice cream until day 75. Hence, GTP could be successfully used as a functional ingredient in the production of probiotic ice cream.
- MakaleYalnız künye2021Effects of the addition of rose hip on various nutritional and quality properties of ice cream
Ürkek, Bayram
In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and 15%) of rose hip were used in ice cream production. The sample containing 15% rose hip had the highest antioxidant activity (DPPH and total phenolic content, 28.71 mg sample mg-1 DPPH and 1555 mg GAE g-1 extract, respectively) and vitamin C (246.50 mg 100 g-1) among all ice cream samples. The L* and White Index values of the samples decreased significantly with the increment of rose hip concentration while the a* and b* values increased. The calcium, magnesium, sulfur, potassium, manganese, iron and zinc values increased with the addition of rose hip. Sensory results showed that the ice cream sample containing 15% rose hip had lower score than the control sample in terms of color, appearance, gumming structure, flavor and general acceptability.
- MakaleYalnız künye2019Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Ürkek, Bayram; Şengül, Mustafa; Akgül, Halil İbrahim; Kotan, Tuba Erkaya
The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.
- MakaleAçık Erişim2014Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration
Karaman, Safa; Toker, Ömer Said; Yüksel, Ferhat; Çam, Mustafa; Kayacier, Ahmed; Dogan, Mahmut
In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and viscosity), textural (hardness, stickiness, and work of penetration), bioactive (antiradical activity and total phenolic content), and sensory properties of samples were investigated. The technique for order preference by similarity to ideal solution approach was used for the determination of optimum persimmon puree concentration based on the sensory and bioactive characteristics of final products. Increase in persimmon puree resulted in a decrease in the dry matter, ash, fat, protein contents, and viscosity of ice cream mix. Glucose, fructose, sucrose, and lactose were determined to be major sugars in the ice cream samples including persimmon and increase in persimmon puree concentration increased the fructose and glucose content. Better melting properties and textural characteristics were observed for the samples with the addition of persimmon. Magnesium, K, and Ca were determined to be major minerals in the samples and only K concentration increased with the increase in persimmon content. Bioactive properties of ice cream samples improved and, in general, acetone-water extracts showed higher bioactivity compared with ones obtained using methanol-water extracts. The technique for order preference by similarity to ideal solution approach showed that the most preferred sample was the ice cream containing 24% persimmon puree.