Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Akdoğan, Arda(2)
• Altay, Kadriye(2)
• Akdogan, Arda(1)
• Barut, Yeliz Tekgul(1)
• Erdogan, Selma Lubabe(1)
• Erdoğan, Selma Lubabe(1)
• Ergün, Ahsen Rayman(1)
• Erten, Edibe Seda(1)
• Koç, Gulsah Caliskan(1)
• Koç, Gülşah Çalışkan(1)
• Pandiselvam, Ravi(1)
• Ramniwas, Seema(1)
• Rustagi, Sarvesh(1)
• Tekgül, Yeliz(1)
• Çalışkan Koç, Gülşah(1)
• Ürkek, Bayram(1)

• MakaleAçık Erişim2026Scopus SJRQ4/r/gumushane/12255
  Evaluation of Physicochemical Properties, Phytochemical Composition, Antioxidant Activity, Mineral Content, and Sensory Characteristics of Crackers Fortified with Olive Pomace

  Altay, Kadriye; Akdoğan, Arda; Erdoğan, Selma Lubabe; Koç, Gülşah Çalışkan

  Olive pomace (OP), a by-product of olive oil production, is a rich source of various bioactive compounds. OP can be used as a value-added product for the development of functional food. The research aimed to produce functional crackers incorporating different levels of OP powder (ranging from 0% to 20%). Subsequent analysis involved evaluating the physicochemical and phytochemical compositions, antioxidant activity, mineral content, and sensory characteristics of all samples. In light of the findings, the samples containing OP powder are rich in phytochemicals (total phenolic and flavonoid contents), with higher antioxidant activities (total antioxidant content, DPPH radical scavenging activity, ABTS radical scavenging activity, and ferric reducing power), as well as a high amount of minerals compared to the control sample (P<0.05). Moreover, as the concentration of OP increased, there was a decline in the moisture content, water activity, and color values of the crackers. Conversely, the ash, fat, total flavonoid, total phenolic, and mineral contents, as well as antioxidant activity and hardness values, exhibited an increase. Sensory analyses revealed that the addition of 10% OP powder produced highly acceptable crackers compared to the higher concentration of OP (15 and 20%). Overall results indicated that functional crackers can be produced by the addition of powder and a maximum of 10% OP powder fortification is recommended for consumer acceptability.

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  İncele
• MakaleAçık Erişim2025Scopus SJRQ2/r/gumushane/10631
  Production and quality assessment of functional crackers based on fruit seed oils

  Barut, Yeliz Tekgul; Koç, Gulsah Caliskan; Akdogan, Arda; Erdogan, Selma Lubabe; Ergün, Ahsen Rayman; Altay, Kadriye; Rustagi, Sarvesh; Ramniwas, Seema; Pandiselvam, Ravi

  Crackers are popular bakery products known for their crunchy texture and long shelf life. Typically made from leavened or unleavened dough with wheat flour, oil, water, and additives, crackers have undergone recipe enhancements to improve sensory and nutritional profiles. While many studies explore cracker and biscuit formulations, fruit seed oils remain underexplored. Fruit seeds, often discarded as waste, are rich in essential fatty acids, amino acids, and micronutrients. Oils from seeds such as grape, pomegranate, rosehip, and apricot have gained attention for their health benefits, which presents an opportunity for innovation in bakery products. This study evaluated the potential of incorporating various fruit seed oils (pomegranate, apricot kernel, grape, fig, and rosehip) into cracker formulations. Crackers were assessed for physicochemical properties, antioxidant activity, mineral content, texture, and sensory attributes, with sunflower oil as the control. Results showed that the addition of fruit seed oils significantly influenced cracker properties. Crackers with apricot kernel oil had the highest ash content (2.29 +/- 0.13%) and exhibited a more acidic character, as did those with grape seed oil. Moisture content decreased significantly when rosehip seed oil was used (P < 0.05). Grape seed oil yielded the highest water-holding capacity, while sunflower oil provided the highest oil-holding capacity. Crackers made with rosehip and apricot kernel oils demonstrated improved antioxidant properties. Using fruit seed oils not only enhances nutritional value (e.g. vitamins, minerals, antioxidants, and dietary fiber) but also reduces material waste, contributing to sustainability and better resource utilization.

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  AtıfScopus5·WoS6·OpenAlex6

  İncele
• MakaleYalnız künye2021Scopus SJRQ2/r/gumushane/14910
  Mineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours

  Çalışkan Koç, Gülşah; Tekgül, Yeliz; Erten, Edibe Seda; Akdoğan, Arda

  Abstract: This research was intended to determine the effect of different cereal and pulse flours and commercial gluten-free flour on the mineral content, fatty acid composition, and volatile compounds of the gluten-free tarhana (cereal-based fermented dry soup). In order to produce the gluten-free tarhana, white bean (BF), chickpea (CF), commercial gluten-free (GWF), yellow lentil (LF), and rice (RF) flours were used. The Mg, K, Al, and Mn contents of tarhanas obtained using different pulse and cereal flours were found to be quite high compared to tarhanas produced with commercial GWF. The utilization of different cereal and pulse flours in the tarhana formulation resulted in an increase in the percentage (30.37–51.47%) of the total polyunsaturated fatty acid (TPUFA). The highest (452.4 µg/g) and the lowest (241.17 µg/g) total concentration of all compounds were detected in BF and GWF, respectively. The highest number (21) of compounds belonged to terpenes and terpenoids, followed by acids, hydrocarbons, alcohols, aldehydes, esters, ketones, and alkanes. Practical Application: This study shows that cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents. The results of the current study may be useful and applicable to food manufacturers producing gluten-free products for celiac patients.

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  AtıfScopus12·WoS10·OpenAlex11

  İncele
• MakaleYalnız künye2021Scopus SJRQ2/r/gumushane/12905
  Effects 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.

  AtıfScopus6·WoS3

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