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Sürdürülebilir Kalkınma Amaçları

• 11

• MakaleAçık Erişim2026/r/gumushane/10363
  Process Optimization of Spray-Dried Aquafaba and Comparison with Freeze-Drying: Techno-Functional Performance and Structural Attributes

  Tunc Odabas, Merve Tugce; Saricaoglu, Furkan Turker; Parlak, Mahmut Ekrem; Akdogan, Arda; Odabas, Halil Ibrahim; Gündogdu, Engin; Simsek, Senay; Atalar, Ilyas

  This study aimed to optimize the spray-drying (SD) process for aquafaba and compare the physical and techno-functional properties of the resulting powder with those of its freeze-dried (FD) counterpart. A Box-Behnken design was employed to evaluate the effects of inlet air temperature (150-190 degrees C), air speed (3.5-4.3 m/s), and feed flow rate (0.3-0.5 L/h) on 14 quality responses. The optimized SD conditions were determined to be an inlet air temperature of 189 degrees C, an air speed of 4.2 m/s, and a feed flow rate of 0.3 L/h. Validation experiments demonstrated that the developed models had high predictive capacity, with only a small discrepancy (0.56-5.88%) between the predicted and experimental values. Comparative analysis showed that the optimized SD powder had significantly lower moisture content (2.47%) and water activity (0.18) than the FD powder (3.51% and 0.34, respectively), indicating superior storage stability. In addition, the SD powder exhibited greater whiteness (82.37), higher water solubility (88.44%), and substantially greater foaming capacity (266.67%) than the FD sample (243.33%). Although the FD powder demonstrated better wettability and water absorption capacity because of its porous structure, FTIR spectroscopy and protein secondary structure analysis confirmed that SD preserved the functional integrity of aquafaba. Specifically, SD induced a transition from disordered random-coil structures to more ordered beta-sheet and beta-turn configurations, thereby improving foaming performance. Overall, these findings indicate that optimized spray-drying is a highly efficient and industrially scalable alternative to freeze-drying for producing functional aquafaba powder for use as a plant-based egg substitute.

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• MakaleAçık Erişim2025/r/gumushane/14288
  Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production

  Hezer, Fatma; Gündoğdu, Engin

  Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18:3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium (Na), oleic acid (OA), and ALA contents (P < 0.05). FP also increased the first dripping and complete melting times, while decreasing overrun and viscosity. Total antioxidant capacity (TAC) remained unchanged (P > 0.05), but total phenolic content (TPC) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity significantly increased (P < 0.01). Thirty-one volatile compounds were identified, with increases in octadecane, dodecane, and 2-hexenal concentrations due to FP addition. Although the addition of FP improved the ALA content and antioxidant properties, sensory results showed that FP over 5% (w/w) lowered taste and general acceptability scores. Thus, using 5% of FP in ice cream is optimal for enhancing nutritional properties.

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• MakaleAçık Erişim2025/r/gumushane/11728
  Development 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.

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• MakaleAçık Erişim2024/r/gumushane/19822
  Physicochemical, Nutritional, and Antioxidant Properties of Ice Cream Enriched with Red Beetroot (Beta vulgaris L.) at Varying Sucrose Levels

  Gündoğdu, Engin; Hacıbektaşoğlu, Firdevs

  This study aims to produce a low-calorie ice cream with a higher nutritional value using red beetroot (Beta vulgaris L.). Four kinds of ice cream containing 5%, 10 % and 15% sucrose and single red beetroot (RB) ratio 15% and control (15% sucrose+ RB free) encoded as RB5, RB10, RB15 and C were produced respectively. The addition of RB increased pH and decreased the acidity (LA) and dry matter contents compared to control. Ash content was decreased depending on the sucrose ratio. While the lowest overrun value was determined in the RB10 sample (23.08%), the highest was in sample C (39.18%). The increasing of sucrose ratio generally increased the first dropping time and decreased the total melting time. The addition of sucrose reduced the viscosity and the highest viscosity values were observed in the sample RB5. While the lowest total phenolic content (TPC) was observed in the control sample (329.69 GAE mg/kg), the highest TPC was found in the RB5 sample (558.55 GAE mg/kg). Also, the lowest DPPH value was determined in the control sample (13.66% inhibition), the highest DPPH value was determined in the RB10 sample (27.98% inhibition). While fructose and glucose values decreased, sucrose values increased in the ice cream samples depending on the increasing of sucrose ratio.

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• MakaleAçık Erişim2024/r/gumushane/14294
  Determination 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.

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• MakaleAçık Erişim2024/r/gumushane/13989
  Determination of fatty acid, cholesterol, alpha-tocopherol, and aroma components of traditionally and commercially produced Trabzon butters

  Gündoğdu, Engin; Beşer, Musa

  This study investigated 29 butter samples from Trabzon, Turkey. Cholesterol contents ranged from 134.13 to 325 mg/100 g, α-tocopherol contents ranged from 1.62 to 3.37 mg/100 g, and β-carotene contents ranged from 4.46 to 15.60 μg/g. Fatty acid composition analysis showed variations, with palmitic acid ranging from 26.11 % to 44.25 %, oleic acid from 19.55 % to 29.80 %, and linoleic acid from 1.63 % to 3.04 %. A total of 44 aroma components were identified. Traditional butter samples exhibited differences in aroma components and fatty acid composition compared to commercial butter. Notably, traditional butter had higher concentrations of octanoic and n-decanoic acids than commercial butter. Moreover, some aroma components such as N-butanoic acid 2-ethylhexyl ester, decanoic acid, and pentadecane were found exclusively in traditional butters. Traditional butter showed higher α-tocopherol and β-carotene contents. These findings underscore the distinct chemical profiles of traditional and commercial butter samples, influenced by production methods and possibly geographical origin.

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• MakaleYalnız künye2024/r/gumushane/11900
  Antioxidant Capacity, Oxidative Stability and Sensory Properties of Flavored Butter Using Dried Apricot Pulp

  Bulut, M.; Gundogdu, E.

  In this study, various concentrations of Dried Apricot Pulp (DAP) were added to butter at levels of 0, 15, 20, and 25%, and its effects on antioxidant capacity, oxidative stability, color, and sensory attributes were assessed during 45 days of storage. Butter samples were labeled as A0 (Control), A15, A20, and A25 corresponding to the respective levels of DAP incorporation. The addition of DAP resulted in significant reductions in pH, while titratable acidity (expressed as lactic acid %) and free fatty acids (FFA) content (mg KOH g-1 butter) increased in a dose-dependent manner (P< 0.05). Fortification with DAP delayed peroxide formation in the butter samples. Additionally, DAP supplementation significantly (P< 0.05) increased Total Phenolic Content (TPC), improved DPPH (2,2-Diphenyl-1-Picrylhydrazyl) scavenging activity, and increased Total Antioxidant Capacity (TAC) during storage. Panelists assigned higher sensory scores to the DAP-enhanced butters. These fortified butters exhibited lower fat content (ranging from 65.25 to 65.50%) compared to the control butter (73.75%). Notably, the total sugar content of samples A15, A20, and A25 was 3.69±0.06, 4.70±0.06, and 5.64±0.08, respectively. Overall, this study demonstrates the potential of all DAP ratios, particularly 25%, as rich sources of antioxidants. However, further formulation adjustments and comprehensive analyses are warranted for industrial and marketing applications.

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• MakaleAçık Erişim2023/r/gumushane/14444
  The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter

  Çakmakçı, Songül; Gülçin, İlhami; Gündoğdu, Engin; Ertem Öztekin, Hatice; Taslimi, Parham

  Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.

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• MakaleAçık Erişim2022/r/gumushane/12597
  Effect 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.

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• MakaleYalnız künye2020/r/gumushane/17695
  Farklı Starter Kültürler ile Yoğurt ve Kremadan Üretilen Tereyağlarının Oksidasyon Stabilitesi ve Bazı Özellikleri

  Cakmakci, Songul; Gündoğdu, Engin

  Bu araştırma, kültür ilave edilmeksizin (A: kontrol) ve farklı kültürlerle [B: Lactococcus lactis subsp. lactis biovar.diacetylactis (%2)], [C: Leuconostoc mesenteroides subsp. cremoris (%2)] ve bu iki kültürün kombinasyonu [D: B(%1)+C (%1)] ile üretilen yoğurt ve krema tereyağlarında bazı fizikokimyasal ve oksidasyon stabilitesi özelliklerinibelirlemek amacıyla yapılmıştır. Tereyağı örnekleri 4±1C’de muhafaza edilmiş ve analizler [(kurumadde, yağ, pH,asitlik, serbest yağ asitliği (SYA), peroksit değeri (PD) ve tiyobarbütirik asit değeri (TBA)] depolamanın 1, 15, 30, 45ve 60. günlerinde yapılmıştır. Kurumadde, yağ ve pH değerleri krema tereyağlarında daha yüksek, asitlik daha düşükbulunmuştur. SYA değerleri ise yoğurt tereyağlarında daha yüksek olup her iki çeşit tereyağında da depolamasüresince artmıştır. En düşük PD yoğurt tereyağlarında D kültürü ile üretilen örnekte, krema tereyağlarında ise kontrol(A) ve C kültürü ile üretilen örneklerde belirlenmiştir. TBA değerleri her iki çeşit tereyağında da depolama süresinceartmış, en düşük TBA değeri karışık kültürle üretilen yoğurt tereyağında (D) belirlenmiştir. Karışık kültür (D) ile üretileniki tereyağı çeşidinde de depolama sonunda genel kabul edilebilirlik puanları diğer örneklerden daha yüksekbulunmuştur. Sonuç olarak, tereyağında önemli bir kalite kriteri olan oksidasyonun önlenmesinde starter kültürünönemli olduğu ve bu bağlamda yoğurt tereyağı üretiminde kullanılabileceği ancak uygun suş seçimi için daha fazlaçalışmaya ihtiyaç olduğu söylenebilir.

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