Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ürkek, Bayram(2)
- Aktas, Hacer Meral(1)
- Aktas, Haktan(1)
- Aktaş, Kübra(1)
- Akın, Nihat(1)
- Alperen Kalyas(1)
- Baltaci, Cemalettin(1)
- Basaran, Burhan(1)
- Demirci, Talha(1)
- Ergüney, Gülşen(1)
- Gündoğdu, Engin(1)
- Gürmeriç, Hüseyin Ender(1)
- Ilyasoğlu, H.(1)
- Kalyas, Alperen(1)
- Sengül, Mustafa(1)
- Sözeri, Didem(1)
- Yilmaz, F.(1)
- Çetin, Bulent(1)
- Öztürk, Hale İnci(1)
Yayınlar
- MakaleAçık Erişim2025Development of analytical methods and method validation for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran
Ergüney, Gülşen; Gündoğdu, Engin; Baltaci, Cemalettin
This study presents the development and validation of analytical methods for the qualitative and quantitative determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran. The methods were evaluated for their detection limit (LOD), quantification limit (LOQ), and method detection limit (MDL) across multiple samples, demonstrating robust sensitivity with MDL and LOD values of 0.03% for both yogurt and ayran. Recovery studies showed high accuracy, with recovery rates between 98% and 100%, and consistent recovery within the acceptable range of 97–103%, reinforcing the methods' reliability. The quantitative analysis exhibited strong repeatability and reproducibility, with low relative standard deviations (RSDr and RSDR), confirming minimal intra-day and inter-day variability. The calibration curves for CMC analysis demonstrated excellent linearity with high coefficients of determination (R2 = 0.9985 for yogurt and 0.9951 for ayran), ensuring accurate quantification over a wide concentration range. Measurement uncertainty analysis further validated the methods' precision and accuracy, showing low relative uncertainties for trueness, repeatability, and reproducibility. Robustness evaluations indicated that the methods maintained consistent recovery rates despite variations in pH, heating time, and sample quantity, highlighting their reliability under different conditions. For qualitative analysis, the visual images method showed exceptional performance with perfect sensitivity and specificity, accurately identifying all positive and negative samples without any false positives or negatives. This high level of accuracy makes the visual images method a valuable tool for ensuring product safety and compliance with quality standards in the dairy industry. Overall, the validated analytical methods for CMC detection in yogurt and ayran demonstrated high precision, accuracy, and reliability, making them essential for quality control and regulatory compliance in dairy production.
- Derleme MakaleAçık Erişim2025Microplastics in Dairy Products: Occurrence, Characterization, Contamination Sources, Detection Methods, and Future Challenges
Gürmeriç, Hüseyin Ender; Basaran, Burhan
In this study, data from 17 studies reporting the presence of microplastics in milk and dairy products in the literature were examined with a product-based systematic approach. In addition, geographical comparisons were made between different countries. In milk and dairy products, the concentration of microplastics has been reported to exhibit a broad range, extending from non-detectable levels to as high as 10,040 MPs per kilogram, contingent upon the specific product types. Milk powder (especially baby milk powder) stands out as the riskiest product group in terms of microplastic content. Although the sizes and colors of the detected microplastics vary significantly, the fiber form is generally predominant. While polyethylene, polypropylene, polyamide and polyester are among the polymers frequently detected, high-temperature-resistant industrial polymers such as polytetrafluoroethylene, polysulfone, polyurethane were also encountered. In addition, the presence of some polymers (such polyvinyl chloride, polyurethane) that are toxicologically risky for human health was reported in the studies. In addition, the study evaluated the chemical, enzymatic and physical methods used for the separation and identification of MPs; the advantages and limitations of FT-IR, Raman and other analysis techniques were revealed. This study reveals that MP contamination in milk and dairy products is a multidimensional problem. The findings show that milk and dairy products are highly susceptible to plastic contamination at every stage of production.
- MakaleAçık Erişim2023Comparison of some characteristics of homemade, local and national brands yoghurts
Aktas, Haktan; Ürkek, Bayram; Aktas, Hacer Meral; Çetin, Bulent; Sengül, Mustafa
In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had the highest average dry matter (13.8%) and the lowest syneresis values (35.8%). Homemade yoghurts had the lowest average viscosity (at 20 rpm, 4079 cP; 50 rpm, 2142 cP), consistency coefficient values (44.4). It was determined that the flow behavior index values of all yoghurt samples were between 0 and 1 and showed pseudoplastic behavior. It was found that the national commercial yoghurt samples were higher than the homemade and regional samples in terms of dry matter, syneresis, viscosity and consistency coefficient. Although the mean benzoic acid values were detected between 5.43 and 31.9 mg kg(-1), sorbic acid was found in only one sample (local brand yoghurt sample).
- MakaleAçık Erişim2022Effect of Flaxseed Powder on Physicochemical, Rheological, Microbiological and Sensory Properties of Yoghurt
Kalyas, Alperen; Ürkek, Bayram
In the presented research, five different ratios of flaxseed powder (FSP) (0, 0.25%, 0.50%, 0.75%, and 1%) were used in yoghurt production, and the samples were stored overall 28 days at refrigerator (+4 °C). The effect of FSP and the storage period on acidity, pH, syneresis, water holding capacity, rheological, viscosity, colorimetric, microbiological, and sensory properties of yoghurts were investigated. The acidity, syneresis values of yoghurt samples decreased with the addition of FSP, conversely, the pH, water holding capacity values of the samples increased. The increments in the viscosity (50 and 100 rpm) and consistency coefficient values were observed depending upon the FSP ratio except for the sample containing 1% FSP. All yoghurt samples had pseudoplastic flow behavior. It was determined that the colorimetric parameters of samples changed significantly with the addition of FSP. The L* and white index values of samples containing FSP decreased. Other colorimetric parameters indicated significant differences based on the addition of FSP and storage. The addition of FSP was not caused any negative effect on counts of Lactobacillus bulgaricus and Streptococcus thermophilus. The Lactobacillus bulgaricus, Streptococcus thermophilus and mouldsyeasts counts were consistent with the Codex Alimentarius and the Turkish Food Codex. The sample containing 1% FSP had the lowest evaluation scores in terms of all sensory properties. Therefore, FSP should not use more than 0.75%. Using of the 0.25% FSP in yoghurts could recommend for improve physicochemical, rheological and sensory properties of yoghurts
- Yüksek Lisans TeziAçık Erişim2019Öğütülmüş keten tohumunun yoğurdun fizikokimyasal, mikrobiyolojik ve duyusal özelliklerine etkisi
Alperen Kalyas
Bu çalışmada, öğütülmüş keten tohumu farklı oranlarda (%0,25, %0,50 %0,75 ve %1) yoğurda ilave edilerek 28 günlük depolama süresince (1.,7., 14., 21. ve 28. günlerde) fizikokimyasal, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Keten tohum ilavesi yoğurtların kuru madde, asitlik, pH, serum ayrılması ve viskozite (50 ve 100 rpm) değerleri üzerine çok önemli (p<0,01); yağ üzerine ise önemli (p<0,05) düzeyde etkili, kül değerleri üzerine ise etkisinin önemsiz olduğu (p>0,05) ortaya konmuştur. Depolama süresi değişkeninin, asitlik, pH, serum ayrılması ve viskozite (50 ve 100 rpm) değerleri üzerine etkisinin çok önemli (p<0,01), yağ, kurumadde ve kül değerleri üzerindeki etkisinin ise önemsiz (p>0,05) olduğu belirlenmiştir. Keten tohumu oranı değişkenin ise L*, a*, b* ve C* değerleri üzerine etkisi çok önemli (p<0,01) bulunurken, H° değeri üzerine etkisi ise önemsiz(p>0,05)bulunmuştur. Depolama süresinin renk değerleri (L*, b*, H* ve C) üzerine çok önemli (p<0,01) etkide bulunurken, a* değerleri üzerine önemli (p<0,05) olduğu bulunmuştur. Depolama süresi değişkeni, öğütülmüş keten tohum ilaveli yoğurt örneklerinin L. bulgaricus ve S. thermophilus üzerine çok önemli (p<0,01), keten tohumu oranının etkisi ise önemsiz (p>0,05) bulunmuştur. Maya küf sayıları depolama süresince tüm örneklerde <2 log kob/g olarak belirlenmiştir. Keten tohumu oranı değişkeni ise bütün duyusal özellikler üzerindeki etkisinin çok önemli (p<0,01) olduğu tespit edilmiştir. Depolama süresi değişkeninin, incelenen duyusal özelliklerden su salma ve ağızda bıraktığı his puanları üzerine etkisi önemli (p<0,05), görünüş ve renk, yapı ve tekstür, asitlik ve gaz oluşumu puanları üzerine etkisi ise çok önemli (p<0,01) bulunurken, tat ve koku, lezzet ve genel kabul edilebilirlik etkisinin önemsiz olduğu (p>0,05) bulunmuştur. Genel olarak incelenen duyusal özellikler bakımından %0,25 öğütülmüş keten tohum oranına sahip KT2 ve kontrol yoğurt örneğinin duyusal değerlendirmede diğer örneklerden yüksek puanları aldığı ancak depolama süresince verilen puanlarda azalma olduğu tespit edilmiştir. Sonuç olarak; keten tohumu kullanılarak üretilen yoğurdun fizikokimyasal özellikleri üzerine keten tohumunun etkisinin olduğu ve farklılıklar arz ettiği belirlenmiştir. Depolama süresinden yoğurt örneklerinin tüm özellikleri olumsuz etkilenmiştir. Keten tohumu ilavesinin duyusal açıdan yoğurdun yüksek puanlar almasını sağladığı ancak yüksek oranda ilave edildiğinde panelistler tarafından beğenilmediği ortaya konulmuştur. Bu nedenle set tipi yoğurtlarda en uygun öğütülmüş keten tohumu oranın %0,25 ve %0.50 olabileceği, kesinlikle %0,75'in üzerine çıkılmaması tavsiye edilebilir.
- MakaleYalnız künye2019Preliminary investigation of yoghurt enriched with hazelnut milk
Ilyasoğlu, H.; Yilmaz, F.
The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75:25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The control sample was prepared with CM only. The proximate composition, physicochemical and sensorial properties, and fatty acid and sterol compositions were determined. The proximate composition of the HMEY samples was found to be compatible with dairy yoghurt. The HMEY samples were rich in monounsaturated fatty acids (mainly oleic acid), whereas the control sample had a higher level of saturated fatty acids. The HMEY samples had a lower cholesterol content than the control sample. They also contained phytosterols (mainly β-sitosterol). These findings reveal that HM might have a potential in yoghurt manufacturing, and that the use of HM might enhance the health benefits of yoghurt especially in sustaining cardiovascular health.
- MakaleAçık Erişim2017Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Demirci, Talha; Aktaş, Kübra; Sözeri, Didem; Öztürk, Hale İnci; Akın, Nihat
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.