Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Ürkek, Bayram(4)
- Baltaci, Cemalettin(2)
- Sengül, Mustafa(2)
- Akgül, Halil Ibrahim(1)
- Aktas, Haktan(1)
- Ayrancı, Vasıf Kubilay(1)
- Burnaz, Nesibe Arslan(1)
- Erbay, Zafer(1)
- Feyza Öztürk(1)
- Gürbüz, Zeynep(1)
- Gürmeriç, Huseyin Ender(1)
- Ilyasoğlu, Huri(1)
- Ilyasoǧlu, H.(1)
- Kotan, Tuba Erkaya(1)
- Mzoughi, Mondher(1)
- Nagihan Kalaycı(1)
- Salum, Pelin(1)
- Yeniçeri, Esra(1)
- Yilmaz, Firat(1)
- Yüceer, M.(1)
- Zemzemoğlu, Tuba Eda Arpa(1)
- Öztug, Mirac Ozer(1)
- Öztug, Pinar(1)
- Öztürk-Yalçın, Feyza(1)
- Özçelik, B.(1)
- Şengül, Mustafa(1)
Yayınlar
- MakaleYayıncıda açık erişim2026Scopus SJRQ1Production and Multi-Criteria Evaluation of Healthy White Cheese Snacks Using Microwave-Vacuum Drying
Ayrancı, Vasıf Kubilay; Mzoughi, Mondher; Salum, Pelin; Zemzemoğlu, Tuba Eda Arpa; Erbay, Zafer
Microwave-assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low-fat, low-salt, crunchy cheese snack using MVD. Low-fat, low-salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 Torr), and drying time (6.5–11 min), selected through preliminary trials. The resulting snacks were characterized by their physical properties and volatile compound profile. The results revealed significant differences in moisture content, water activity, bulk density, and volumetric/surface/cross-sectional expansion among the samples. Samples produced under high vacuum and long process time conditions exhibited the most favorable overall characteristics, including the lowest moisture, water activity, and density, alongside the highest volume expansion. These samples also showed a darker color and a superior crispy texture (higher fracturability with lower hardness, springiness, and chewiness). Twelve volatile compounds, with a profile limited by the low-fat content of the cheese, were detected. The TOPSIS analysis identified the sample produced under high vacuum conditions (dried at 10% power, 220 Torr, 10 min) as optimal. Practical Applications: This study provides a roadmap for producing crunchy, low-fat, and low-salt cheese snacks using microwave vacuum drying. For food manufacturers, the identified optimal conditions offer a process guideline to develop a healthier snack alternative with an appealing texture and color. The systematic TOPSIS-based evaluation method can be adopted for quality control and product development decisions. For consumers, the resulting product aligns with growing demand for nutritious, reduced-sodium convenience foods.
- Yüksek Lisans TeziAçık Erişim2024Trabzon'da satılan çökelek peynirlerinin mineral madde ve ağır metal içerikleri, fiziko-kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi
Nagihan Kalaycı
Bu çalışamda Trabzon ilinde geleneksel yöntemlerle üretilen ve pazarlarda veya marketlerde satılan çökelek peynirlerinden 30 adet örnek toplanmıştır. Toplanan örneklerin mineral madde ve ağır metal içerikleri ile bazı fiziko-kimyasal ve mikrobiyolojik özellikleri belirlenmiştir. Örneklerin en yüksek kuru madde, kül, tuz, yağ, protein, suda çözünür azot, olgunlaşama indeksi, asitlik ve pH değerleri sırasıyla %45.88, %8.46, %6.67, %13.50, %27.45, %1.18, %5.57, %1.342 ve 6.49 olarak bulunmuştur. Örneklerden 6 tanesinin kuru madde içeriği Türk Gıda Kodeksi ile uygun değil iken tuz içeri bakımından sadece 1 çökelek örneğinin uygun olmadığı tespit edilmiştir. Çalışmada örneklerin ortalama makro element içerikleri Ca 156.56 mg/kg, Na 941.11 mg/kg, Mg 72.60 mg/kg, K 139.81 mg/kg, P 2137.15 mg/kg olarak belirlenmiştir. İz elemenler olan Al, Ni, Cu ve Zn'nin ortalama miktarları sırası ile 12.91 mg/kg, 0.31 mg/kg, 0.28 mg/kg ve 3,18 mg/kg olarak bulunmuştur. Ağır metaller olarak Pb ve As düzeyleri incelenmiştir. Pb 6 örnekte, As 4 örnekte belirlenmiştir. Kurşun içeren örneklerin biri dışında diğerlerinin içerdiği miktarlar Türk Gıda Kodeksi ile uyumlu değildi. Çökelek örneklerinin total aerobik mezofilk bakteri (TAMB), koliform bakteri ve maya-küf sayılarının sırasıyla 6.74-8.99 log kob/g, <2-5.92 log kob/g ve <2-8.57 log kob/g aralığında değiştiği belirlenmiştir.
- 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.
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İncele - MakaleAçık Erişim2024Scopus SJRQ1Evaluation 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.
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İncele - 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 künye2022Scopus SJRQ4Preliminary 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.
AtıfWoS2İncele - MakaleYalnız künye2020Scopus SJRQ4Some physicochemical and microbiological properties of butter produced in Erzurum
Akgül, Halil Ibrahim; Sengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya; Gürbüz, Zeynep
The goal of this study was to determine some physicochemical and microbiological properties of Erzurum butter. Random samples (n = 30) were collected from different retail markets throughout Erzurum province. The pH, acidity, and melting point values of samples were 3.88, 0.47%, and 30.03 degrees C, respectively. The salt, fat, and moisture values of some samples (sample no 1, 14, and 18) were not harmony with Turkish Food Codex. The highest and lowest peroxide, iodine, saponification, Reichert-Meissl (RM), and Polenske values were found to be in the range of 0-0.51 mEqO2/kg, 22.97-38.64, 195.45-228.54, 17.08-30.-56, and 0.72-1.80, respectively. The refractive index value (RI) was changed from 1.4591 to 1.4620. Total coliforms, aerobic mesophilic bacteria (TAMB), lactic acid bacteria (cultured in MRS and M17), and mould and yeasts mean counts were 1.07 log CFU g-1, 6.79 log CFU g-1, 6.45 log CFU g-1, 6.76 log CFU g-1, and 5.33 log CFU g-1, respectively. There were high differences in physicochemical and microbiological properties of butter might be attributed to a non-standard production process as well as non-standard raw material. In sum, the sanitation and storage conditions should be improved from production to consumption to improve the butter quality.
AtıfWoS1İncele - MakaleAçık Erişim2016Scopus SJRQ2Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk
Yüceer, M.; Ilyasoǧlu, H.; Özçelik, B.
Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-Amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum content. The aim of this study was to evaluate the effects of different formulations at various percentages of egg yolk (EY; 4 and 6 percent by weight) and xanthan gum (XG; 0.5 and 0.7 percent by weight) on flow behavior and physicochemical properties of reduced-fat and low-cholesterol mayonnaise prepared with cholesterol-reduced liquid egg yolk and to obtain suitable model for mayonnaise formulations. The aim of the study was to develop a reduced-fat and lowcholesterol mayonnaise with properties similar to those of typical mayonnaise in the market. For this purpose, four reduced-fat and low-cholesterol mayonnaise formulations were prepared in the laboratory using cholesterol-reduced EY. They were compared with a commercial mayonnaise from a local market as a control sample. According to results, color parameters and flow behaviors of the samples compared with the control sample indicated that the samples had higher values of lightness and yellowness, and presented lower values of yield stress and flow behavior index and higher values of consistency coefficient with respect to the commercial product, except recipe that included 6% of EY and 0.7% of XG, which exhibited similar values to the typical commercial one in the market. The Herschel Bulkley model was employed in order to evaluate the effect of EY and XG ratios on mayonnaise rheological behavior. In general, the results obtained suggest that the recipe with EY (6 wt%) and XG (0.7 wt%) had better rheological characteristics and physicochemical properties those prepared with various formulations, maintaining the reduced-fat and low-cholesterol mayonnaise prepared with β-cyclodextrine-Treated cholesterol-reduced EY. It can be interpreted that the developed product may have potential use in industrial application.
AtıfScopus17WoS17OpenAlex20İncele - MakaleYalnız künye2015Scopus SJRQ1Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
Ilyasoğlu, Huri; Yilmaz, Firat; Burnaz, Nesibe Arslan; Baltaci, Cemalettin
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total solids content of the hazelnut slurry (TSCHS, 8-16g100g-1) and the content of milk powder (CMP, 6-9g100g-1) on the proximate composition, physicochemical and sensorial properties, fatty acid composition, total phenolic content (TPC) and antioxidant activity of the product were evaluated using response surface methodology. Both the TSCHS and the CMP had a significant effect on the total solids content, b value, syneresis, palmitic and oleic acid content, and FRAP value. Only the TSCHS showed a significant effect on the protein and fat content, a value, water-holding capacity, TPC and ABTS values. Only the CMP showed a significant effect on the carbohydrate and ash content and the acidity. The characteristics of the product generally appeared to be compatible with those of yoghurt. The product was rich in unsaturated fatty acids. Therefore, using hazelnut slurry in manufacture of yoghurt may be proposed to enhance the health benefits of yoghurt.
AtıfScopus24WoS22OpenAlex26İncele