Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Tunç, Merve Tuğçe(2)
- Ürkek, Bayram(2)
- Şengül, Mustafa(2)
- Adiguzel, Ahmet(1)
- Akdoğan, Arda(1)
- Aktaş, Haktan(1)
- Atalar, İlyas(1)
- Cavusoglu, Ibrahim(1)
- Fall, Mamadou(1)
- Genc, Berna(1)
- Kahyaoglu, Talip(1)
- Meral Aktaş, Hacer(1)
- Odabaş, Halil İbrahim(1)
- Tunç, Merve T.(1)
- Yeniçeri, Esra(1)
- Yılmaz, Fırat(1)
- Çetin, Bülent(1)
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk
Tunç, Merve Tuğçe; Yılmaz, Fırat; Akdoğan, Arda; Atalar, İlyas; Odabaş, Halil İbrahim
BACKGROUND: Buckwheat is a strategic raw material for plant-based milk production due to its gluten-free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages. This study aims to investigate the effects of sprouting pretreatment (0, 24, 48, and 72 h) on the physicochemical properties, rheological behavior, phytic acid content, and in vitro protein/phenolics digestibility of buckwheat milk. RESULTS: As the sprouting duration increased, the viscosity of buckwheat milk decreased from 31.42 to 15.42 mPa s (at 72 h) due to the enzymatic hydrolysis of starch and proteins. Rheological analysis revealed that all samples exhibited weak gel behavior. Color analysis showed a decrease in lightness (L*) while redness (a*) and yellowness (b*) values significantly increased with sprouting. The results showed that sprouting significantly reduced phytic acid content, reaching its minimum at 72 h. The highest in vitro protein digestibility was observed at 24 h of sprouting, after which a relative decline occurred due to the formation of protein–polyphenol complexes and metabolic amino acid utilization. Furthermore, total phenolic content, flavonoid content, and antioxidant capacities measured after in vitro digestion were substantially higher in sprouted samples, especially at 48 and 72 h, than in the control. CONCLUSION: The results indicate that a sprouting duration of 48 h represents an optimal balance for the physical stability and nutritional enhancement of buckwheat milk. At this stage, significant increases in bioaccessible phenolics were achieved while maintaining a stable colloidal structure.
- MakaleAçık Erişim2026Scopus SJRQ1Effect of sloe berry (Prunus spinosa L.) powder addition on physicochemical, rheological, antioxidant, and sensory properties of stirred yoghurt: a multivariate approach
Yeniçeri, Esra; Ürkek, Bayram; Şengül, Mustafa
In this study, stirred yogurt was produced using sloe berry powder at different ratios (0, 2, 4, 6, and 8%) and stored for 21 days. The effect of sloe berry powder addition on physicochemical properties was limited, whereas the effect of storage period was more pronounced. Lactic cocci and lactic bacilli counts ranged between 7.78–8.93 log CFU/g and 6.19–9.13 log CFU/g, respectively. Yeast and mold were detected in all samples after 14 days of storage. All color parameters were significantly affected by sloe berry powder addition (p <.001), whereas storage period had no significant effect (p >.05). Total phenolic content and antioxidant capacity increased with increasing levels of sloe berry powder. Only the potassium (K) content was affected by the addition of sloe berry powder. Viscosity and consistency values increased in yogurts containing 6% and 8% sloe berry powder on days 14 and 21 of storage. Sensory scores decreased in all samples at the end of storage. Principal component and correlation analyses indicated that the addition of sloe berry powder and storage period exerted distinct effects on the evaluated parameters. Overall, sloe berry powder can be considered a promising ingredient for the development of nutritional and functional stirred yogurt.
- MakaleYalnız künye2024Scopus SJRQ2Evaluation 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.
AtıfScopus12WoS12OpenAlex14
İncele - MakaleAçık Erişim2024Scopus SJRQ3Characterization of Water-Soluble Extracellular Polysaccharide from Aeribacillus pallidus IM17
Genc, Berna; Tunç, Merve Tuğçe; Adiguzel, Ahmet
The production of the extracellular polysaccharide from the thermophilic bacterium Aeribacillus pallidus was carried out in the study. The polysaccharide was isolated and characterized by means of GC–MS, FT-IR, DSC, and XRD analyses. The rheological, foaming, and emulsifying properties of the polysaccharide were determined. Using a sucrose-rich medium, 27.1 mg dried EPS/100 mL was obtained with 94% carbohydrate and 1.5% protein. The monosaccharide profile of water-soluble EPS-IM17 was composed of rhamnose, arabinose, xylose, mannose, glucose, and galactose. The foaming capacity and stability of EPS-IM17 were 26.67% (± 4.71) and 40.01% (± 4.95), respectively, and the foaming stability was not affected by time. The emulsification index of EPS-IM17 was 64.54 (± 8.71) and decreased to 38.47 (± 10.44) after 24 h. EPS-IM17 had a crystalline structure. Solutions at different concentrations (10, 20, 40 mgmL-1) showed pseudoplastic behavior. In conclusion, this report could be a lead study for the use of Aeribacillus pallidus extracellular polysaccharide for different applications.
AtıfScopus5WoS5İncele - MakaleAçık Erişim2023Scopus SJRQ2Engineering Properties of Cemented Paste Backfill with Full-Range Water-Reducing Admixture
Cavusoglu, Ibrahim; Fall, Mamadou
This paper presents the effects of a full-range water-reducing (FRWR) admixture on the key engineering properties of cemented paste backfill (CPB). CPB samples with a certain slump are prepared with 4.5% cement by mass of the tailings and different dosages of an FRWR admixture (superplasticizer contents of 1%, 3%, and 5%) to evaluate their water demand during hydration, rheological properties, self-desiccation ability, and microstructural and mechanical properties. Moreover, cement paste samples with a high water-to-cement ratio (w/c = 2) which are used to model the cement matrix of the CPB are prepared for x-ray diffraction (XRD) scanning and thermal analyses (TAns). The results show that the addition of an FRWR admixture to the studied CPB can reduce its water demand by up to 23% and significantly increase its strength from 1.0 MPa to 2.38 MPa (by approximately 2.4 times) at 28 days. The pore volume of the CPB samples is also significantly reduced from 27.17 to 18.27% due to the capability of the FRWR admixture to reduce water demand. Also, the addition of an FRWR admixture to the CPB results in a substantial decrease (up to 83%) of its yield stress, thereby improving its flowability. The CPB samples with an FRWR admixture are found to have a higher negative pore water pressure, i.e., higher self-desiccation, than the CPB sample without an FRWR admixture. The microstructural analysis also shows that the FRWR admixture has an increasing effect on the hydration products in the CPB mixture.
AtıfScopus12WoS11OpenAlex13İncele - MakaleYalnız künye2016Scopus SJRQ2Improving 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.
AtıfScopus15WoS12OpenAlex17İncele