Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021/r/gumushane/13237
  Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes

  Ozturk, Samet; Zhang, Jin; Singh, Rakesh K.; Kong, Fanbin

  The quality characteristics of fruits and vegetables can be protected with coatings. The presented study aimed to evaluate the effect of cellulose nanofiber (CNF) based coatings with chitosan (CHI) and trans-cinnamaldehyde (TC) on the quality attributes, including weight loss, total soluble solid (TSS) content, firmness, and color of whole and fresh-cut cantaloupe during storage at 22 °C and 4 °C, respectively. Results showed that CNF-based coating was effective in protecting whole cantaloupes from firmness reduction and color change in redness/greenness (a*) and yellowness/blueness (b*) during room-temperature storage for up to 11 days. Coating containing only CNF was not able to prevent the quality changes of fresh-cut cantaloupe during the cold storage, but CNF + CHI/CNF + CHI + TC significantly decreased the weight loss, decelerated the firmness increase and maintained the lightness (L*) of fresh-cut cantaloupe for up to 7 days. The incorporation of chitosan (1%, w/w) improved the protection effect of CNF-based coatings against quality changes during storage for both whole and fresh-cut cantaloupes, but TC (1%, w/w) did not show significant enhancement on the protection effects of coatings for most quality attributes. This study indicates that the CNF-based coatings have the potential to maintain quality attributes of whole and fresh-cut fruits during storage and distribution.

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• MakaleAçık Erişim2020/r/gumushane/10434
  Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar

  Atalar, Ilyas; Saricaoglu, Furkan T.; Odabas, Halil I.; Yilmaz, Volkan A.; Gul, Osman

  The effect of ultrasonication process (US) on the physical and bioactive properties of pasteurized rosehip nectar was investigated. In order to solve sedimentation problem, two amplitude levels (50 and 100%) and different treatment times (5, 10, 15 and 30 min) were applied to rosehip nectars. Mean particle size decreased as amplitude and treatment time increased. US treatment caused to increase in redness and yellowness values of nectars and also color change was found noticeable as 1.9-2.6 at 100% amplitudes. US treated samples showed no sedimentation during storage for 15 days while control sample displayed 74% colloidal stability. All samples showed shear-thinning behavior and were characterized as weak gel network. Total phenolic and carotenoid contents and antioxidant activity was increased by US treatment, however, ascorbic acid content decreased. US treatment can be an alternative technology preventing sedimentation problems during shelf life with minimally affecting bioactive and physical properties of rosehip nectar.

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• MakaleAçık Erişim2020/r/gumushane/14799
  Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 1: Microbial safety

  Zhang, Jin; Ozturk, Samet; Singh, Rakesh K.; Kong, Fanbin

  This study aimed to evaluate the effect of cellulose nanofiber (CNF)-based coating containing chitosan (CHI) and trans-cinnamaldehyde (TC) on microbial growth of foodborne pathogens and spoilage microorganisms on cantaloupe rind and fresh-cut pulp. Coated/uncoated cantaloupe rind and pulp samples were inoculated with Salmonella enterica, Escherichia coli O157:H7 and Listeria monocytogenes and subsequently subjected to storage for 20 d at 4 °C or 12 d at 22 °C. Results showed that coating with only CNF (0.5%, dry-base) was effective in the elimination of S. enterica and E. coli O157:H7. Adding CHI (1%, w/w) and TC (1%, w/w) into CNF-based coating enhanced film formation on the surface and increased the antimicrobial activity on rind sample, but the reduction effect was less significant on pulp samples. The CNF (0.5%, dry-base) +CHI (1%, w/w) +TC (1%, w/w) coating resulted in 2.23, 2.43 and 3.22 log10 CFU/cm3 reduction of S. enterica, E. coli O157:H7 and L. monocytogenes, respectively, on pulp samples after 20 d at 4 °C. The formulation also significantly inhibited the growth of natural spoilage microorganisms, and no growth was observed up to 18 d at 4 °C. Results indicated that CNF-based coating significantly improved microbial safety of cantaloupe rind and fresh-cut pulp during storage by forming a physical barrier reducing activities of oxygen-dependent microorganisms.

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• MakaleYalnız künye2019/r/gumushane/11388
  A new colorimetric method for CUPRAC assay with using of TLC plate

  Akar, Zeynep; Burnaz, Nesibe Arslan

  Cupric reducing antioxidant capacity (CUPRAC) method is one of the most widely used antioxidant methods. However, its need for a spectrophotometer, as in many other methods, is an important disadvantage. Cupric reducing antioxidant capacity was determined based on color analysis with Image J program in computer with the new method developed in this study and thus, use of spectrophotometer was eliminated. The new colorimetric CUPRAC assay was applied to various standard antioxidants and plant extracts. The reaction mixtures were dropped on TLC plate. The colors formed on TLC were transferred to the computer by using scanner images, and CTEAC value in μmol/L of each sample was determined with the image J program. The CTEAC values were compared with the TEAC values measured with the spectrometric method. A linear relationship was found between both (C)TEAC values of antioxidant standards (R2 = 0.991) and plant extracts (R2 = 0.994). Thus, the new method developed for the CUPRAC antioxidant assay can be easily performed in any environment without spectrophotometer device, and it is a low-cost method.

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• MakaleAçık Erişim2017/r/gumushane/15216
  Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration

  Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut; Kayacier, Ahmed

  In this study, utilization of stale bread powder was evaluated to produce low fat snack food formulation and for this purpose, corn chips were manufactured using stale bread at different concentrations. Response surface modeling technique was used to study the simultaneous effects of stale bread level (0–50%), frying time (40–60 s) and frying temperature (170–190 °C) on some physicochemical, textural and sensory properties of corn chips enriched with stale bread powder. Also, optimization of processing variables was performed for desired products. Results indicated that the addition of stale bread into the formulation decreased the oil content of the final product up to addition of 25% stale bread level. The hardness and yellowness of samples decreased with the increasing of stale bread level; while, the dry matter and ash contents as well as firmness value and sensory scores of samples increased with the increasing stale bread level. Generally, corn chips produced with the addition of stale bread were more preferred by the panel compared to control samples.

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• MakaleAçık Erişim2016/r/gumushane/13401
  Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips

  Yuksel, Ferhat; Kayacier, Ahmed

  Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170-190 °C) and frying time (40-60 s) on some physicochemical, chemical, textural, morphological and sensorial properties of chips. Additionally, product optimization was performed by using ridge analysis to detect the optimum levels of process variables. The dry matter, ash, Hunter Lab a and b values of samples increased with the increasing stale bread level. Higher frying temperature caused a decrease in the hardness and water activity values. Also, addition of stale bread in the formulation of chips decreased the oil uptake of samples significantly (p < 0.01). Sensory values of wheat chips increased with the increasing stale bread level. In general, panelists preferred wheat chips enriched with stale bread compared to control sample. The addition of stale bread made the structure of chips firm and electron microscopy analysis revealed that pores and fractures of chips decreased for the samples containing stale bread, which resulted in lower oil uptake during frying.

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• MakaleYalnız künye2015/r/gumushane/15778
  Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

  Yuksel, Ferhat; Karaman, Kevser

  In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50°C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, aw and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were examined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6h after cooking if the cooking water was stored at room temperature. Also, the duration of 12h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at+4°C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent.

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• MakaleYalnız künye2015/r/gumushane/15436
  Preliminary 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.

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• MakaleAçık Erişim2014/r/gumushane/15431
  Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

  Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa

  In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of three different legume flours (wheat-legume ratio 80:20). Mixture design approach was used to determine the effect of interactions between pea, chickpea and soy flour on the physicochemical and sensory properties of chips produced with wheat-legume flour mixture. In addition, product optimization was carried out by using ridge analysis to determine the optimum legume flour mixture proportions based on sensory properties of chips samples. Chickpea flour was found to be highest desired component depending on the general acceptability scores of chips. Protein content of chips increased significantly with the addition of soy flour. Optimum limit values of chickpea, pea and soy flour in the legume flour mixture used for the enrichment of the wheat chips were found to be 50-100 g/100 g, 0-60 g/100 g and 0-45 g/100 g legume flour, respectively, with respect to sensory properties. Additionally, ridge analysis results showed that the wheat chips should include only chickpea flour in the legume flour fraction to obtain maximum overall preference score (6.08).

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• MakaleYalnız künye2013/r/gumushane/13188
  Production of human fat milk analogue containing α-linolenic acid by solvent-free enzymatic interesterification

  Ilyasoglu, Huri

  Human milk fat (HMF) analogue was synthesized by lipase-catalysed interesterification of tripalmitin with extra virgin olive oil, and flaxseed oil in a solvent-free media. Lipozyme® TL IM, immobilized sn-1,3 specific lipase, was used as biocatalysts. Substrate molar ratio, reaction temperature and reaction time were used to model and to optimize the reaction conditions via response surface methodology. Good quadratic models were obtained for the incorporation of palmitic acid and α-linolenic acid. At the optimal conditions generated from the model, the palmitic acid and α-linolenic acid contents of the product were found to be 25.2g/100g and 15.9g/100g, respectively. The chemical properties (free fatty acid, iodine value, and saponification value), sn-2 positional fatty acid composition, and sterol composition of the final structured lipid (SL) were determined. Furthermore, the oxidative stability of the SL and the SLs with antioxidants (BHT, gallic acid, and rosemary extract) was evaluated. The peroxide and thiobarbituric acid reactive substances (TBARS) values of the SLs showed they had antioxidant activity on the SL. The HMF analogue synthesized in this study may have potential use in infant formulas to provide omega-3 fatty acids (α-linolenic acid).

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