Baltaci, Cemalettin; Yilmaz, Kubra; Ozturk, Seyda; Karpuz, Omer

In this study, seven types of traditional cherry laurel fruit vinegars (CLFV) belonging to three different species were produced. Vinegars, including those produced during the study and supplied from the market, were analyzed for total acidity, volatile acidity and non-volatile acidity, pH, ash, oxidation number, iodine number, ester, mineral substan-ce, alcohol, total solids, and total sugar-free solids. Analyses and the ranges of the results that were found in vinegar samples were as: Acidity percentage (as acetic acid) 1.68–4.13 %, volatile acidity (as acetic acid) 5.70–18.27 g/L, non-volatile acidity (as tartaric acid) 3.31–36.10 g/L, alcohol percentage 0.01–0.48, pH 2.24–3.57, total sugar 6.54–283.56 g/L, total solids 22.01–486.56 g/L, total sugar-free solids 14.11–217.73 g/L, ash 0.22–3.84 g/L, ester 16.80–61.14, oxidation number 389.60–394.05 and iodine number 35.20–386.88. For the color analysis, the values were found to be between 10.91 and 25.79 for L*, 5.15 and 15.08 for a*, between –4.83 and 8.72 for b*, between 3.54 and 16.83 for E*. Based on their physicochemical properties, the vinegars numbered N4, N5, N6, N8, and N9 are considered suitable for vinegar production compared to the samples numbered N7 and N10. The raw material contents of N7 and N10 vinegars differ from the others and inhibit the development of acidity. Additionally, it has been determined that the physicochemical properties of N4, N5, N6, N8, and N9 vinegar samples are superior to those of apple and grape vinegars. According to the study re-sult, cherry laurel fruits (CLF) are suitable for natural vinegar production under optimum conditions, and further field studies should be carried out to apply these findings at the industrial level.

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.

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.