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Öğe Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation(Taylor and Francis, 2022)The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and determine the technological characteristics of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains originated from traditional yogurt samples. Genotypic discrimination of 200 isolates revealed the presence of distinct 19 S. thermophilus and 11 Lb. delbrueckii subsp. bulgaricus strains as potential starter cultures. Strain-specific properties determined the acidification capacity of the yogurt starter cultures and a higher acidification capacity was observed for S. thermophilus strains compared to Lb. delbrueckii subsp. bulgaricus strains. Proteolytic activity was found between 0.012-0.172 and 0.078-0.406 for S. thermophilus and Lb. delbrueckii subsp. bulgaricus strains, respectively. 4 of S. thermophilus and 3 of Lb. delbrueckii subsp. bulgaricus strains were found resistant to all tested bacteriophages. The antibiotic susceptibility tests of the isolates revealed that a very low antibiotic resistance was observed for the yogurt starter cultures. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected S. thermophilus and Lb. delbrueckii subsp. bulgaricus was calculated as 0.527 h-1 and 0.589 h-1, respectively.Öğe A review on edible film and coating applications for fresh and dried fruits and vegetables(DergiPark, 2021) Giray Tufan, Ece; Akpınar Borazan, AlevGıda paketlemede kullanılan teknikler küresel trendlere, teknolojideki değişimlere, doğaya karşı sorumluluk bilincine ve tüketici beklentilerine bağlı olarak değişmektedir. Ambalaj endüstrisinde son yıllarda kullanılan yeni tekniklerden biri de yenilebilir film ve kaplamalardır. Yenilebilir film ve kaplamalar, yiyeceklerin üzerine ince bir tabaka halinde uygulanan ve yiyeceklerle birlikte tüketilebilen biyomalzemelerdir. Farklı kaynaklardan elde edilen film ve kaplamalar farklı uygulama teknikleri ile gıdalara uygulanmaktadır. Filmler ve kaplamalar, taze meyve ve sebzelerin yanı sıra kuru gıdalara da uygulanabilir. Bununla birlikte, özellikle taze meyve ve sebzeler olmak üzere gıdaların üzerine film ve kaplama uygulama operasyonlarının araştırılması çok önemli bir rol oynamaktadır. Bu derlemede, son 20 yılda yapılan araştırmalara göre film ve kaplamaların sadece gıda (taze ve kuru meyve ve sebzeler) özelliklerine etkileri değil, uygulanan prosedürler de özetlenmiş ve tartışılmıştır.Öğe Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk(AZTI-Tecnalia, 2022) Bekiroğlu, Hatice; Göktaş, Hamza; Karaibrahim, Dila; Bozkurt, Fatih; Sağdıç, OsmanDemand for vegan foods increases day by day and plant-based milks are used in the production of dairy products like ice cream. So, in this study two type of walnut milk, dried and fresh, was used to produce ice cream. The use of walnut milk in ice cream production significantly affected the physicochemical properties of ice cream samples and the fat content increased due to the high fat content of walnut. Overrun level of ice cream samples positively affected by using walnut milk in production of ice cream. The use of walnut milk in ice cream production improved the rheological properties, although it decreased brightness value of ice cream samples. L-limonene was determined as the major volatile compounds in all ice cream samples and it was determined that the use of walnut milk created different volatile compounds. Finally, according to the sensory evaluation results, the ice cream samples produced using walnut milk were liked by the panelists and received similar scores compared to the control, and this study showed that walnut milk can be used in ice cream production. © 2022 Elsevier B.V.Öğe Characteristics of functional ice cream produced with probiotic Saccharomyces boulardii in combination with Lactobacillus rhamnosus GG(Elsevier, 2022) Göktaş, Hamza; Dikmen, Hilal; Bekiroğlu, Hatice; Çebi, Nur; Dertli, EnesIce creams have big potential to be used as probiotic food carrier. In this respect, this study aimed to produce ice creams with addition of Saccharomyces boulardii and Lactobacillus rhamnosus GG. Probiotic strains were added to the ice cream mixes before and after aging steps of ice cream production and were inoculated as single or mix cultures. Probiotic ice cream products were then characterized and the survival of the probiotic strains were determined during storage period. Both probiotic strains successfully survived during storage period and their numbers were above 6.18 log CFU/g at final date of storage. The rheological parameters of ice cream products improved with the co-inoculation of S. boulardii and L. rhamnosus both before and after aging step. Importantly the aroma profile of ice cream samples altered with probiotic inoculation and ethanol was the major volatile compound in ice cream samples produced with S. boulardii added before aging step. Inoculation of S. boulardii and L. rhamnosus as single cultures also resulted in formation of distinct aroma compounds in ice cream products. The highest overall acceptability score in sensorial evaluation of ice cream products was obtained from the ice cream products produced with inoculation of probiotics after aging step.Öğe Investigation effects of inulin degree of polymerization on compound chocolate quality(Wıley, 2021) Göktaş, Hamza; Konar, Nevzat; Sağdıç, Osman; Toker, Ömer SaidThis is the first study in which the effect of degree of polymerization (DP) (?10 and ?23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting behavior) of compound chocolate's (CC) was investigated. According to the determined L* values, using inulin (12/100 g) with high DP resulted in more glossy samples (p < .05). Except ?h value, the melt ing parameters of CC were not affected. However, the hardness of samples (391.9– 587.1 g) was determined in a wide range. The CC samples including inulin with higher DP had higher aw values (p < .05). According to the results of sensory analysis, using low DP inulin (<12/100 g) has advantages when compared with higher DP inulin containing samples. As a result, DP is an important parameter for developing choco late enriched with inulin as a fiber source, prebiotic, and/or bulking agents. Novelty Impact Statement: This is the first study in which the effects of inulin de gree of polymerization (DP) and concentrations (6.00, 9.00, and 12.0/100 g) on the main quality parameters of compound chocolate were investigated. The effect of (DP) (?10 and ?23) of inulin on the main quality parameters of compound chocolate samples as color, texture, water activity, melting behavior, and sensory properties was determined.Öğe Characterisation of probiotic properties of yeast strains isolated from kefir samples(WILEY, 2021) Göktaş, Hamza; Dikmen, Hilal; Demirbas, Fatmanur; Sagdic, Osman; Dertli, EnesThis study aimed to isolate and identify yeast species from kefir samples and to determine their probiotic characteristics in comparison with commercial probiotic yeast Saccharomyces boulardii. The microbial flora of traditional kefir samples were dominated by Saccharomyces cerevisiae and Kluyveromyces marxianus. Kefir isolates demonstrated higher auto-aggregation, hydrophobicity and antioxidant properties compared to S. boulardii although S. boulardii demonstrated the highest survival rate under in vitro gastrointestinal digestion conditions followed by two kefir yeasts K. marxianus and Kazachstania unispora. Importantly, kefir isolates revealed strong antifungal activities against mould species except Penicillium roqueforti. These findings suggest probiotic and functional roles of yeast strains isolated from traditional kefir samples.Öğe Evaluation of nutritional behavior related to Covid-19(2021) Elmacıoğlu, Funda; Emiroğlu, Elif; Ülker, Mutlu Tuçe; Özyılmaz Kırcalı, Berkin; Oruç, SenaObjective: It is known that social isolation process has an impact on individuals' eating behaviors. Continuing nutritional behavior resulting from emotional eating, uncontrolled eating and cognitive restriction may turn into eating disorders in the future. The purpose of this study is to evaluate the possible effects of Corona Virus Disease-2019 (COVID-19) pandemic and social isolation process on individuals' nutritional behaviors and body weight changes. Design: Retrospective cohort study. Setting: Nutritional behaviors of the participants before the COVID-19 pandemic and in the social isolation process were evaluated with the Three Factor Nutrition Questionnaire (TFEQ-R18). The changes in individuals' body weight during this period was also evaluated. Participants: A total of 1036 volunteer individuals (827 women, 209 men) aged 18 and over participated in the study. Results: During the COVID-19 pandemic and social isolation process, there was an increase in emotional eating and uncontrolled eating behaviors of individuals, but no significant change in cognitive restriction behavior occurred (p = <0.00; p = <0.00 and p = 0.53, respectively). It was reported that the body weight of 35% of the individuals who participated in the study increased during this period. Conclusion: Social isolation process practiced as a result of COVID-19 pandemic may lead to changes in some nutritional behaviors. Some precautions should be taken to prevent this situation that occurs in nutritional behaviors from causing negative health problems in the future.
