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Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2026/r/gumushane/14230
  Potential of bee products for enrichment of herbal tea: using response surface methodology

  Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda; Arslan Burnaz, Nesibe

  Purpose: There has been an increasing demand for food and beverage products enriched with bee products due to their valuable nutrients and bioactive compounds. This study was designed to assess the feasibility of enriching herbal tea infusions with bee products (honey and bee pollen), and to optimize formulation parameters using response surface methodology (RSM). Methods: The effects of the honey level of bee products (HLBP; 10–90 g/100 g) and the level of non-tea substances (LNTS; 1–5 g/100 mL) on the general acceptability, total glucose and fructose (TGF), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the herbal tea infusions were investigated using RSM. Results: HLBP showed a positive impact on the general acceptability and TGF, but a negative impact on the TPC, while the LNTS had a positive impact on the TGF and TPC. At the optimized enrichment conditions, the response to honey–bee pollen differed markedly between the two matrices: linden tea demonstrated significantly higher functional enhancement (TPC, TFC, and antioxidant activity) compared to the control, whereas sage tea exhibited relatively stable functional values. Sensory responses also differed, with linden formulations showing a significant decrease in general acceptability at lower HLBP levels, while sage formulations maintained relatively stable sensory scores. Conclusion: Overall, the findings indicate that the effects of honey–bee pollen enrichment on herbal tea beverages depend on the tea matrix and require optimization, as increasing functional properties may compromise sensory acceptability, particularly in linden tea, whereas sage tea showed comparatively similar responses to the control.

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• MakaleAçık Erişim2026/r/gumushane/13843
  Vibrational Spectroscopy Coupled with Chemometrics for Olive Oil Authentication: Recent Advances and Future Perspectives

  İlyasoğlu, Huri

  Food authentication has become a critical issue for consumers, producers, and regulatory authorities, particularly for high-value products such as olive oil, which is highly susceptible to adulteration. In recent years, vibrational spectroscopy techniques, including mid-infrared (MIR), near-infrared (NIR), and Raman spectroscopy, have attracted significant attention as rapid and non-destructive analytical tools for assessing the authenticity of olive oil. When combined with multivariate chemometric approaches, these techniques enable the extraction of meaningful spectral fingerprints and the development of predictive models for adulteration detection. This review provides a comprehensive evaluation of studies conducted over the past decade, with a focus on the application of vibrational spectroscopy coupled with chemometrics for the authentication of olive oil. The reviewed studies demonstrate that combining vibrational spectroscopy with chemometric methods offers advantages, including minimal sample preparation, rapid analysis, environmental sustainability, and potential suitability for routine quality control and official food inspection. The current limitations and future research directions are also highlighted to facilitate the extensive implementation of these techniques in olive oil authentication frameworks.

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• MakaleYalnız künye2026/r/gumushane/13591
  5-Hydroxymethylfurfural and furfural levels in non-alcoholic beverages: a survey of product types

  Arslan Burnaz, Nesibe; Baltacı, Cemalettin; İlyasoğlu, Huri

  Toxic furanic compounds such as 5-hydroxymethylfurfural (HMF) and 2-furfural (F) can form during the processing and storage of non-alcoholic beverages (NABs). This study aimed to determine the levels of HMF and F in a wide range of NAB categories, including fruit juices and nectars, carbonated soft drinks, non-carbonated soft drinks, energy drinks, and coffee with milk drinks. The levels of HMF and F were determined using a validated analytical method. The HMF and F levels of the studied samples varied depending on the type of product. The coffee with milk drinks exhibited the highest levels, while the carbonated soft drinks exhibited the lowest. Notably, the HMF levels of most of the coffee with milk drinks exceeded 10 mg L−1. The findings provide novel insights into the presence of furanic compounds in NABs and emphasise the importance of raising consumer awareness regarding potential dietary exposure to furanic compounds, particularly from coffee drinks.

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• MakaleAçık Erişim2025/r/gumushane/19792
  Sensory and physicochemical characteristics of mulberry leathers enriched with sesame, almond, sunflower seeds, coconut, and peanut

  Küçük, Murat; Baltaci, Cemalettin; İlyasoğlu, Huri; Karpuz, Omer; Yilmaz, Firat; Kılınç, Kagan; Güler, Burak; Topkaya, Gamze

  This study aimed to investigate the utilization of sesame, sunflower seed, almond, peanut, and coconut as condiments for the enrichment of mulberry leather, known locally as mulberry pestil. The investigation involved a comprehensive analysis encompassing proximate composition, mineral content, color, physicochemical, and sensory properties. The studied parameters of enriched samples were compared with those of the plain sample. Employing multivariate statistical techniques enabled the differentiation of the enriched leather samples. Consequently, the leather samples were categorized into three groups by the principal component analysis according to their physicochemical and chemical attributes. Strong positive correlations were observed among the studied parameters, as indicated by Spearman's rank correlation coefficients. The physicochemical and chemical properties of enriched samples exhibited substantial variability. The enriched products had abundant calcium, potassium, magnesium, iron, and zinc levels. These findings revealed that incorporating these condiments enhanced the nutritional values of leather samples, especially in terms of minerals. 100 g of the enriched mulberry leathers had 68.0-70.7 g of carbohydrate, 4.6-5.7 g of protein, 3.6-5.9 g of fat, and 336-359 kcal of energy value. The enriched products might be proposed to provide nutrients and energy in emergencies, especially for adolescents and people affected by disasters.

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• MakaleYalnız künye2025/r/gumushane/14315
  Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology

  Bursa, Batuhan; İlyasoğlu, Huri

  The demand for gluten-free foods has increased due to health-based issues and lifestyle choices. This study aimed to develop a gluten-free cookie with enhanced nutritional value. For this reason, the composite flour from corn flour (CF) and lentil flour (LF) was prepared for cookie formulation. To eliminate the possible negative impact of LF on the sensorial properties of the cookie, lemon peel powder (LPP) was incorporated into the cookie formulation. The effects of the LF level of composite flour and the incorporation level of LPP on the physical, textural, and sensorial properties of the cookie were investigated via response methodology. The optimal levels were found as 16 g LF and 1 g LPP for 100 g composite flour. The physical, textural, and sensorial properties, proximate composition, vitamin C and total phenolic contents, and antioxidant capacity of the developed cookie and control cookies were determined. The developed cookie had a higher nutritional value than the control cookie made from CF in terms of protein, dietary fibre, ash, and vitamin C. Moreover, it presented higher total phenolic content and radical scavenging activity. According to these results, the developed cookie can be proposed for a gluten-free diet.

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• MakaleYalnız künye2023/r/gumushane/20391
  Öğrenci Yemekhanesinde Tabak İsrafının Nedenlerinin Araştırılması: Gümüşhane Üniversitesi Örneği

  İlyasoğlu, Huri; Koçak, Elif; Arli, Hatice; Zengin, Dilan; Doğan, Nilüfer

  Bu çalışmanın amacı Gümüşhane Üniversitesi Öğrenci Yemekhanesinde tabak israfının nedenlerinin araştırılmasıdır. Çalışmaya toplam 330 öğrenci katılmıştır. Yüz-yüze anket tekniği uygulanarak araştırma verileri toplanmıştır. Demografik bilgileri, öğrencilerin yemekhaneyle ilgili görüşlerini ve tabakta artık bırakma nedenlerini belirlemeye yönelik toplam 13 soruyu içeren anket uygulanmıştır. Öğrencilerin çoğunluğu (%69,1) ucuz olması nedeniyle yemekhaneyi tercih ettiğini belirtmiştir. Öğrencilerin %33,9’unun yemeklerden memnun olduğu, %23,3’ünün ise memnun olmadığı, %19,7’sinin artık bırakmadığı ve %80,3’ünün ise artık bıraktığı belirlenmiştir. Öğrencilerin en çok artık bıraktığı 3 yemeğin çorba, makarna ve pilav olduğu tespit edilmiştir. Sık tekrarlanması, uygun sıcaklıkta servis edilmemesi, soğuk olması, tadının ve görünümünün beğenilmemesi gibi nedenlerden dolayı öğrencilerin tabaklarında artık bıraktığı belirlenmiştir.

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• MakaleAçık Erişim2023/r/gumushane/20224
  Investigation of Motives Underlying Food Choice of Health Science Students: Cross Sectional Study

  İlyasoğlu, Huri; Fatma; Yaşar, İlknur; Duvan, Sare Nur; Erbecer, Sibel

  Objective: Poor eating habits are widespread among university students. This study aimed to investigate the motives un- derlying food choices of health science students by using a food choice questionnaire (FCQ). Moreover, the correlations between food choice dimensions and anthropometric characteristics such as body mass index (BMI) and waist-to-height ratio were investigated.Material and Methods: Voluntary students (n=335) from the faculty of health sci- ences participated in the study. Their demographic properties and an- thropometric measurements were recorded. Turkish version of the FCQ was applied to the participants. For analyzing the data, chi-square test and Pearson correlation analysis were performed. Results: Research findings revealed that the most important food choice dimensions were sensory appeal, price, and mood, respectively, and the least important were weight control, natural content, and ethical concern, respectively. Health dimension had a lower importance in food choice compared to sensory appeal dimension. Females gave higher scores compared to males. The BMI was positively correlated with both convenience and weight control dimensions. No correlation was found between the waist-to-height ratio and food dimensions. Conclusion: To reduce health risks related to poor eating habits, university students’ aware- ness of healthy foods and nutrition should be increased. For this reason, activities should be organized to improve their knowledge about healthy nutrition.

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• MakaleAçık Erişim2023/r/gumushane/16966
  Sous vide ve geleneksel pişirme yöntemlerinin kabak ve yeşil fasulyenin renk özellikleri ve antioksidan kapasitesine etkisinin karşılaştırılması

  İlyasoğlu, Huri; Yilmaz, Sena Nur

  Pişirme işleminin sebzelerin fiziksel ve kimyasal özelliklerinde değişimlere yol açtığı bilinmektedir. Yeşil fasulye ve kabak Türk mutfağında yaygın bir kullanım alanına sahiptir. Bu çalışmanın amacı Sous vide (SV) ile geleneksel pişirme (haşlama ve buharda) yöntemlerinin yeşil fasulye ve kabağın renk özellikleri ve antioksidan kapasitesine etkilerinin karşılaştırılmasıdır. Taze ve 3 farklı pişirme yöntemi uygulanmış sebze örneklerinin renk özellikleri (L*, a* ve b*), toplam fenolik madde miktarı (TFM), 2,2-difenil-1-pikrilhidrazil (DPPH) radikal temizleme aktivitesi ve demir (III) iyonu indirgeme antioksidan gücü belirlenmiştir. Pişirme işlemi sonrası sebzelerin parlaklık değerlerinde azalma ve kırmızılık-yeşillik değerlerinde artışlar gözlenmiştir. Sebzelerin TFM içeriğinin en iyi korunduğu pişirme yönteminin SV yöntemi olduğu belirlenmiştir. Pişirme yöntemlerinin antioksidan kapasiteye etkisinin sebze çeşidine göre farklılıklar gösterdiği de belirlenmiştir. Kabak örnekleri için haşlama yönteminde yeşil fasulye örnekleri için buharda pişirme yönteminde en yüksek antioksidan kapasite değeri elde edilmiştir.

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• MakaleYalnız künye2023/r/gumushane/14543
  Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea

  Ilyasoğlu, Huri; Arpa Zemzemoğlu, Tuba Eda

  The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.

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• MakaleAçık Erişim2022/r/gumushane/20442
  Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea

  Ilyasoglu, Huri; Zemzemoglu, Tuba Eda Arpa

  In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained more than 90% variability in the responses. The infusion temperature showed significant negative effect on the sensorial properties whereas it had significant positive effect on the total phenolic content and antioxidant capacity (p<0.05). Moreover, the infusion time showed significant negative effects (p<0.05) on the responses. The best combination of brewing conditions was determined as 75-80 degrees C and 2-4 min.

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