Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2026/r/gumushane/14214
  Non-Alcoholic Beer Production Using Ohmic Heating-Assisted Vacuum Distillation Method

  Akdoğan, Arda; Baltacı, Cemalettin

  In this study, non-alcoholic beer was produced with an ohmic heating-assisted vacuum distillation system (ODVD) and vacuum rotary distillation (VDD). The processes were conducted at three vacuum pressure levels (100, 150, and 200 mbar). Corresponding operating temperatures were 50, 58, and 67°C for the VDD system, while the ODVD system operated at in-situ-ohmic heating without an external heating medium. In ODVD, three voltage gradients (15, 20, and 25 V/cm) were applied. The two systems were compared in terms of processing time, energy efficiency, aroma profile, antioxidant capacity (ABTS, DPPH, TAC, FRAP), total phenolic (TPC) and total flavonoid content (TFC), vicinal diketone (VDK), pH, color, and bitterness value. The ODVD system showed significantly shorter processing times and energy efficiency than VDD. While the pH values of dealcoholized beer increased slightly compared to the original beer, color and bitterness values were higher in VDD samples. Aroma compounds such as ethyl acetate, isoamyl acetate, and ethyl caproate were lost during both processes. Overall, the findings demonstrate that ODVD is a promising and energy-efficient alternative for the production of non-alcoholic beer, with comparable product quality to VDD.

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• MakaleYayıncıda açık erişim2026/r/gumushane/13595
  Production 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.

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  İncele
• MakaleYalnız künye2021/r/gumushane/14910
  Mineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse flours

  Çalışkan Koç, Gülşah; Tekgül, Yeliz; Erten, Edibe Seda; Akdoğan, Arda

  Abstract: This research was intended to determine the effect of different cereal and pulse flours and commercial gluten-free flour on the mineral content, fatty acid composition, and volatile compounds of the gluten-free tarhana (cereal-based fermented dry soup). In order to produce the gluten-free tarhana, white bean (BF), chickpea (CF), commercial gluten-free (GWF), yellow lentil (LF), and rice (RF) flours were used. The Mg, K, Al, and Mn contents of tarhanas obtained using different pulse and cereal flours were found to be quite high compared to tarhanas produced with commercial GWF. The utilization of different cereal and pulse flours in the tarhana formulation resulted in an increase in the percentage (30.37–51.47%) of the total polyunsaturated fatty acid (TPUFA). The highest (452.4 µg/g) and the lowest (241.17 µg/g) total concentration of all compounds were detected in BF and GWF, respectively. The highest number (21) of compounds belonged to terpenes and terpenoids, followed by acids, hydrocarbons, alcohols, aldehydes, esters, ketones, and alkanes. Practical Application: This study shows that cereal and pulse flours can be used to produce acceptable tarhana with improved nutritional quality in terms of mineral and fatty acid contents. The results of the current study may be useful and applicable to food manufacturers producing gluten-free products for celiac patients.

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• MakaleYalnız künye2011/r/gumushane/16137
  Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods

  Kesmen, Zulal; Kacmaz, Nazife

  In this study, we investigated the bacterial compositions of kefir grains and kefir beverages collected from different regions of Turkey by using culture-independent and culture-dependent methods. In the culture-independent detection, 10 different species of bacteria were detected in total by using the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) analysis of the 16S rRNA gene V3 region. Among these species, Lactobacillus kefiranofaciens was the most dominant one in the kefir grains, while Lactococcus lactis was found to be significantly prevalent in the kefir beverages. In the culture-dependent detection, the primary differentiation and grouping of the isolates from kefir beverages and kefir grains were performed using repetitive sequence-based PCR (rep-PCR) fingerprinting, and the results were validated by 16S rDNA full-length sequencing. According to the results of culture-dependent methods, the most frequently isolated species were L. lactis, Leuconostoc mesenteroides, and Lactobacillus kefiri, respectively. Only 3 species, which are L. lactis, Lactobacillus acidophilus, and Streptococcus thermophilus, were detected with both culture-dependent and culture-independent methods. This study showed that the combination of both methods is necessary for a detailed and reliable investigation of microbial communities in kefir grains and kefir beverages. Practical Application Due to their artisan- and region-dependent microflora, kefir products can be a source of interesting lactic acid bacteria, either new taxa or strains with specific functional properties, which might be used for the development of new starter cultures and innovative food products. Therefore, an increasing demand exists for new strains that show desirable effects on the product characteristics Artisan dairy products are a candidate source of such microorganisms. For this reason, in this study, the bacterial compositions of kefir grains and kefir beverages obtained from different regions of Turkey were studied using culture-dependent and culture-independent molecular methods.

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