Beslenme ve Diyetetik Bölümü Makale Koleksiyonu

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https://hdl.handle.net/20.500.12713/156

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Body Composition, Nutrition and Hydration Profile of Paralympic Athletes
(Pamukkale University, 28 Ağustos 2024) Kahvecioğlu, Tuğba; Aktaç, Şule
Paralympic athletes are separated from healthy athletes by having various diseases/disabilities and using auxiliary equipment. This study was planned to compare paralympic athletes' hydration, body composition, and nutritional status. For this purpose, a comparison of branches, sex, and nutritional habits on training day and non-training day were examined by 66 professional athletes from the Turkish Physically Disabled Sports Federation included in the research. Demographic characteristics, anthropometric measurements, nutritional habits, and physical activity data of individuals were collected. Dietary, physical activity, and water balance scale records were determined to evaluate the nutritional, physical activity, and hydration status of these athletes, respectively. Food consumption data were analyzed with the Nutrition Information System (BeBis) in detail; energy, carbohydrate, protein, fat, water, vitamin D, vitamin B12, calcium, magnesium, and iron were examined. Measuring mid-upper arm circumference (MUAC) is a good indicator of skeletal muscle protein mass. While women’s MUAC was 28.9±3.8 cm and men’s MUAC was 30.7±7.0 cm, respectively. When the reference values recommended for healthy athletes are met, it has been observed that protein, carbohydrate, iron, and calcium didn’t meet the recommendations. Carbohydrate, dietary vitamin D, calcium and magnesium values were found to be higher on the training day than on the non-training day (p<0.05). There was no difference between spesific gravity, fluid intake during exercise or the amount of sweating of the athletes (p>0.05). The hydration status of the athletes was found to be inadequate in all conditions of gender, branch and the presence or absence of training.
Time-restricted feeding can increase food-related impulsivity: a randomized controlled trial
(Taylor and Francis Ltd., 2025) Güner, Elif; Aktaç, Şule
Objectives: Although an increasing number of studies show that time-restricted feeding may improve metabolic health, studies examining the behavioral effects of this eating pattern are limited. This study examined the effect of time-restricted feeding on impulsivity in adults. Methods: Thirty adults aged 25–41 years participated in this randomized controlled trial. The intervention group followed time-restricted feeding for 4 weeks and there was no energy restriction in the intervention group (n = 15) or control group (n = 15). Impulsivity was assessed before and after the intervention with the Barratt Impulsiveness Scale and the Go/NoGo task. Results: The compliance rate (the percentage of days when participants had a feeding time of ≤ 8 hours/day) of the intervention group to the time-restricted feeding pattern was 92.38 ± 4.24%. The Barratt Impulsiveness Scale-11 total score of the intervention group increased from 55.53 ± 6.37 to 59.47 ± 7.67 (p = 0.02). During the Go/NoGo task, an indicator of inhibitory control, the reaction time to food and non-food stimuli was significantly shortened in the intervention group (respectively; p = 0.009, p = 0.01). In the control group, no significant change was detected in impulsivity determined by the BIS-11 or Go/NoGo task. Discussion: This study showed that although time-restricted feeding may reduce body weight, it can lead to increased impulsivity and impaired inhibitory control. Trial registration:ClinicalTrials.gov identifier: NCT04960969. © 2024 Informa UK Limited, trading as Taylor & Francis Group.
Breding spring bread wheat (triticum aestivum l.) varieties with functional properties of grain for environmentally friendly growing in western siberia
(Russian academy of agricultural sciences, 2024) Shamanin, V.P.; Pototskaya, I.V.; Chursin, A.S.; Shepelev, S.S.; Nardin, D.S.; Pozherukova, V.E.; Köksel, Hamit; Morgounov, A.I.
Climate change and environmental problems dictate the need for the development of wheat varieties with complex and prolonged resistance to diseases and drought tolerance. Breeding programs oriented for development of varieties suitable for ecological and organic farming will reduce production costs and pesticide load on agrocenoses for the coming decades. In this work, for the first time, the value of spring bread wheat varieties with complex resistance to leaf and stem rust under conditions of Western Siberia, for non-pesticide agricultural technology and intensive natural infectious background for obtaining environmentally friendly grain, including with the functional properties of purple-grained wheat, was revealed. During research, the yield of developed varieties was 3.4-4.4 t/ha, their economic efficiency was determined. The work purpose to evaluate the wheat varieties with complex resistance to diseases developed in Omsk SAU in the frame of shuttle breeding, as well as purple-grained variety on yield, the grain quality, and efficiency of their cultivation for non-pesticide agricultural technology and intensive infectious background under conditions of Western Siberia. The researches were conducted on experimental field of Omsk SAU (55̊02′′N, 73̊31′′E) under conditions of the southern forest-steppe of Western Siberia in 2016-2021. The research material were varieties and lines of spring bread wheat (Triticum aestivum L.) developed in Omsk SAU from the competitive variety trial: early maturing Stolypinskaya 2, Niva 55, Agronomicheskaya 5, Lutescens 128-15; medium maturing Silantiy, Lutescens 27-12; late maturing EF 22. The checks were used early maturing variety Pamyati Azieva, medium maturing Duet, and late maturing Element 22. The evaluation of growing season duration and analysis of yield were recorded following methodical instructions of State variety Trial. The protein and gluten content was determined using device Infralum FT 10M («Lumeks», Russia) corresponds to State Standard ISO 12099-2017. The harvest was carried out with a single-phase combine Sampo-130 (Sampo-Rosenlew, Finland). Infection response of the varieties to leaf and stem rust (Puccinia triticina Erikss. and Puccinia graminis f. sp. tritici Erikss. et Henn.) was recorded as recommended by CIMMYT scales: R — resistant, damage degree 0-5 %; M — heterogeneous type, pustules of various sizes, surrounded by or without chlorotic and necrotic spots; MR — moderately resistant, 10-25 %; MS — moderately susceptible, 30-50 %; S — susceptible, > 50 %. In Kenya (Njoro), the varieties Niva 55, Silantius, and Lutescens 128-15 lines were evaluated under natural infectious of P. graminis Ug99 by CIMMYT scale. Identification of resistance genes to leaf and stem rust was carried out in accordance with the established protocols (http://maswheat.ucdavis.edu). Analysis of the phenolic compounds content and antioxidant properties of the purple-grained variety EF 22 compared to red-grained checks Pamyati Azieva and Element 22 was performed. The economic efficiency of the grain production of the studied varieties and lines was calculated. It is shown that in the years of epiphytoties (2016-2020), varieties with complex resistance under conditions of Western Siberia, on average in terms of yield had a significant increase in yield, depending on the genotype of the variety from 0.3 to 1.1 t/ha. The protein and gluten content in the grain of these varieties corresponded to the requirements for strong wheat (16 % and > 28 %, respectively). Based on PCA analysis of data for 2017-2019, upon high infectious load, a negative relationship was found between the damage from leaf and stem rust, yield and grain quality. Comparative evaluation of the recurrent variety Element 22 with complex resistance to leaf and stem rust (Lr10, Lr26/Sr31, Sr35) and its analogue E 22 with purple grain, revealed a statistically significant advantage of the yield, the content of total phenolic compounds in grain, including the bound phenolic compounds and their antioxidant activity (565.6 mg of gallic acid equivalents (GAE)/100 g and 62.7 %, respectively). An exceed in the gross profit due to the cultivation of varieties with a complex resistance to diseases was 25-40%, without the market premium for EF 22 as a functional product. The decrease of the fungicidal load on wheat crops is important for the environmentally friendly production of grain and the preservation of the environment in Western Siberia.
Beslenme ve Diyetetik Öğrencilerinin Sosyal Medyada Diyetisyenlerin Paylaşımlarına Yönelik Görüşleri ve Sosyal Medyaya Bakış Açıları
(Erciyes Üniversitesi, 21 Aralık 2023) Aktaç, Şule; Öztürk, Betül; Mete, Eda Nur
Amaç: Bu çalışmada Beslenme ve Diyetetik Bölümü öğrencilerinin diyetisyenlerin sosyal medya paylaşımları hakkındaki görüşleri ve sosyal medyaya bakış açılarının değerlendirilmesi amaçlanmıştır. Gereç ve Yöntem: Ocak - Mayıs 2021 tarihleri arasında yürütülen çalışmaya çevrim içi olarak 53 üniversiteden 403 öğrenci katılmıştır. Birinci, ikinci, üçüncü ve dördüncü sınıf öğrencilerin sıklıkları sırasıyla; %22.1, %17.9, %22.6 ve %37.4 olarak saptanmıştır. Veri toplama aracı olarak; yedi soruluk genel bilgiler, 12 adet sosyal medya ile ilgili sorular, 40 soruluk diyetisyenlerin sosyal medya paylaşımları ve diyetetik öğrencilerinin görüşleri ve sekiz soruluk Sosyal Medya Kullanımı Ölçeği (SMKÖ) olmak üzere dört bölüm ve 59 sorudan oluşan anket kullanılmıştır. Bulgular: Katılımcıların genel SMKÖ toplam (X̅=2.18) puanı, orta seviyede sosyal medya kullandıklarını göstermiştir. Sosyal medyada diyetisyen hesaplarını takip etme oranı %91.6 olan öğrencilerin %88.5’i diyetisyenleri güncel gelişmeler, bilgi postu (%90.1) ve sağlıklı tarifler paylaştığı (%70.6) için takip etmiştir. Öğrenciler, diyetisyen paylaşımlarının kendilerinde daha zayıf olma baskısına (%43.2) ve kilo alma korkusuna (%49.9) neden olduğunu, beden algısını olumsuz etkileyebileceğini (%60.3) düşündüğünü belirtmiştir. Mezun olduğunda tanınırlığının artması için öğrenciyken sosyal medyada diyetisyen hesabı açılmasına katılmayan öğrencilerin büyük çoğunluğunu 4. sınıflar (%41.9) oluşturmuştur ve sınıf düzeyi arttıkça bu ifadeye katılmayan öğrencilerin sayısının da arttığı, bu ifade ile sınıf düzeyi arasında anlamlı farklılık gözlenmiştir (p<0.001). Öğrencilerin %80.9’u sosyal medyanın etik kullanılmamasının diyetisyenlik mesleğine zarar verdiği ifadesine katılmıştır. Sonuç: Öğrenciler beslenme ve diyetetik alanında güncel bilgiler ve sağlıklı tarifler paylaştığı için diyetisyenleri sosyal medyadan takip etmektedir. Diyetisyenlerin sosyal medyada yaptığı paylaşımlar öğrencileri daha sağlıklı seçimler yapmaları için yönlendirirken beden algısı yönünden olumsuz etkileyebilmektedir.
Quality of resistant starch-enriched breadcrumbs extrudates
(John wiley and sons inc, 2025) Köksel, Hamit; Samray, Markus Nail; Masatcıoğlu, Tuğrul M.; Köksel, Filiz
Background and ObjectivesAlthough bread waste is often processed into breadcrumbs for use in breading formulations, an alternative method to add value to this by-product is to incorporate it into snack food applications. This study examined the extrusion of breadcrumbs under varying conditions of feed moisture content (13%, 15%, or 17%) and die temperature (120 degrees C or 150 degrees C). To enhance the total dietary fiber (TDF) content of the extrudates, the base breadcrumbs formula was supplemented with resistant starch types 2 and 4 (RS2 and RS4) at different concentrations (15% and 30%). The physical and techno-functional properties of the resulting breadcrumb extrudates (BCEs) were then investigated.FindingsThe TDF content of BCEs generally increased with higher feed moisture contents, but it was not affected by different die temperatures. The highest radial expansion index (6.33) among the RS-supplemented BCEs was achieved with RS2-supplemented BCEs extruded at a die temperature of 120 degrees C and a feed moisture content of 13%. RS4 supplementation also produced BCEs with similar properties under certain extrusion conditions.ConclusionsThere was no significant difference in TDF content between RS2 and RS4-supplemented BCEs at the lowest feed moisture content studied. Overall, RS2 supplementation had a less negative impact on the extrudate expansion index, density, and crispness values compared to RS4 supplementation, indicating the better suitability of RS2 for snack food applications. All BCEs produced had TDF contents higher than 6%, allowing them to carry a "high fiber content" claim according to relevant European Union regulations.Significance and NoveltyThe effects of different types of resistant starch on the physical and techno-functional properties of extruded snacks have not been studied to date. This study addresses this research gap and adds value to a major by-product of the bakery industry, breadcrumbs, by incorporating them into snack food applications.
The effect of sustainable food literacy education on primary school nutrition attitudes and behaviours
(Toros Üniversitesi, 8 Temmuz 2024) Ülker, Mutlu Tuçe; Elmacioglu, Funda; Büyükateş, Hafize Sema; Özdemir, Aysu; Kuşçu, Halime; Gündüz, Sümeyye Nur
Permanent habits are acquired during childhood. Nutritional behaviors acquired during this period persist throughout life. Nutrition education in schools can raise awareness about ade-quate and balanced nutrition and sustainable food sources that preserve the environment. Two primary schools with similar socioeconomic status in Istanbul were selected for the study. One received a 10-week sustainable nutrition education that included education on comprehensive nutrition; the other while the received no intervention (the control group). Evaluations before and after the intervention revealed the changes in the nutritional knowledge of the students. The overall effectiveness of the nutrition education was assessed after the intervention.158 students participated to the study. A significant difference occurred before and after the in-tervention in the nutritional behaviors and attitudes of the students (p<0.05). The mean Nutri-tion Behavior and Nutrition Attitude Scale scores of the students in the intervention group were higher after the intervention than they were before. There was no significant difference in the pretest and posttest scale scores of the control group. Nutrition education can help chil-dren make nutritional choices that support lifelong healthy habits and contribute to reduction in future government health expenditures.
Impact of pea protein isolate enrichment on the nutritional, functional, and glycemic properties of tarhana
(Springer, 2025) Kadam, Aayushi; Özkan, Kübra; Du, Peifan; Köksel, Hamit
Tarhana, a traditional fermented food made from cereal flours, yogurt, vegetables, and spices, is recognized for its rich nutritional value and prolonged shelf life. This study investigated the effect of pea protein isolate (PPI) enrichment on select compositional, physical, techno-functional and nutritional properties of tarhana. Six different formulations were prepared by blending PPI and wheat flour (WF) in varying PPI: WF ratios from 0:100 (control) to 100:0. The protein content of the tarhana samples increased proportionally with the PPI concentration, reaching 76.6% in the PPI: WF of 100:0 PPI tarhana compared to 25.1% in the control tarhana. The total phenolic content (TPC) varied, ranging from 534.1 to 702.9 mg GAE/100 g dry basis (db), with higher values observed in PPI enriched tarhana samples. PPI enrichment significantly (p < 0.05) enhanced the antioxidant capacity, measured by ABTS, DPPH, and FRAP assays. PPI-enriched tarhana powders showed improved levels of key polyphenols, including gallic acid, quercetin and ferulic acid. Pasting profile of the tarhana samples showed a decrease in peak viscosity with increasing PPI, indicating the decrease in starch concentration. In-vitro protein digestibility of tarhana samples improved with PPI incorporation, showing values exceeding 84% for all PPI enriched formulations. The glycemic index (GI) of the tarhana samples decreased with increased PPI levels. Tarhana soups made from PPI: WF of 80:20 and 100:0 showed GI values 50.5 and 42.6, respectively, enabling them to be classified as low-GI foods. This research highlighted the potential of PPI to enhance the nutritional and functional properties of traditional tarhana.
Detection and quantitation of adulteration in flour and pasta by reversed-phase high-performance liquid chromatography combined with chemometrics
(Elsevier ltd, 2025) Ünüvar, A.; Şimşek, S.; Boyacı, I.H.; Ohm, J. B.; Manthey, F. A.; Köksel, Hamit
Reversed-phase high-performance liquid chromatography (RP-HPLC) was utilized to distinguish between durum and common wheat varieties from Turkey (TR) and the United States (U.S.) using partial least squaresdiscriminant analysis. The root mean squared error values of prediction were 0.172 and 0.040 for TR and U. S. samples. Graphical analysis showed a strong link between wheat origin and clustering. These results indicate that RP-HPLC separates effectively various wheat samples into distinct categories. This study also aimed to detect and quantify common wheat in blended flour and farina in pasta from TR and U.S. using partial least square regression. The coefficients of determination of predicting adulteration were 0.895 and 0.997 for flour samples and were 0.992 and 0.985 for pasta samples of TR and U.S, respectively. RP-HPLC combined with chemometrics is a robust tool for detecting and quantifying adulteration in blended flour and pasta samples, as well as distinguishing between durum and common wheat.
Body Composition, Nutrition and Hydration Profile of Paralympic Athletes
(Pamukkale Üniversitesi Spor Bilimleri Fakültesi, 06.09.2024) Mungan, Tugba Kahvecioglu; Aktaç, Şule
Paralympic athletes are separated from healthy athletes by having various diseases/disabilities and using auxiliary equipment. This study was planned to compare paralympic athletes' hydration, body composition, and nutritional status. For this purpose, a comparison of branches, sex, and nutritional habits on training day and non-training day were examined by 66 professional athletes from the Turkish Physically Disabled Sports Federation included in the research. Demographic characteristics, anthropometric measurements, nutritional habits, and physical activity data of individuals were collected. Dietary, physical activity, and water balance scale records were determined to evaluate the nutritional, physical activity, and hydration status of these athletes, respectively. Food consumption data were analyzed with the Nutrition Information System (BeBis) in detail; energy, carbohydrate, protein, fat, water, vitamin D, vitamin B12, calcium, magnesium, and iron were examined. Measuring mid-upper arm circumference (MUAC) is a good indicator of skeletal muscle protein mass. While women’s MUAC was 28.9±3.8 cm and men’s MUAC was 30.7±7.0 cm, respectively. When the reference values recommended for healthy athletes are met, it has been observed that protein, carbohydrate, iron, and calcium didn’t meet the recommendations. Carbohydrate, dietary vitamin D, calcium and magnesium values were found to be higher on the training day than on the non-training day (p0.05). The hydration status of the athletes was found to be inadequate in all conditions of gender, branch and the presence or absence of training.
Nörogastronomi ve Sağlıklı Besin Seçimini Geliştirme Üzerindeki Rolü
(Toros Üniversitesi, 8 Temmuz 2024) Kayışkıran, Aybüke; Emiroğlu, Elif
Yiyeceğin görünümü, tat ve lezzete ilişkin belirli beklentiler sağlamaktadır. Bu da beslenme ve tüketim davranışını birçok açıdan etkilemektedir. Lezzet algısı, besinlerin tüketilmesi ve beyin tarafından işlenmesi sonucunda ortaya çıkan bir deneyimdir. Nörogastronomi, yemeğin, lezzetin ve yeme alışkanlıklarının, sinirbilim ile psikoloji gibi alanlardaki bilimsel araştırmalarla anlaşılmasını ve açıklanmasını hedefleyen multidisipliner bir alandır. Bu alan, insan beyninin yiyecekleri algılaması, tat duyusu, iştah kontrolü, yeme alışkanlıkları ve besin tercihlerine ilişkin süreçleri inceleyerek, yemek deneyimini etkileyen faktörleri anlamaya çalışmaktadır. Nörogastronominin en önemli araştırma alanı, beynin iştah ve gıda alımını düzenlemedeki rolüdür. Beynin duyulardan gelen bilgilere dayanarak yiyecek tatlarını işlemek için nasıl çalıştığını anlamak önemlidir. Beyin-iştah bağlantısını doğru bir şekilde anlamak, bireylerin daha sağlıklı yemek tercihleri yapmaları konusunda uzmanlara yol gösterici olabilir. İnsanların yiyeceklerin sağlıklılığına ve lezzetine hem davranış hem de beyin düzeyinde nasıl değer verdiklerini hesaba katmak, aşırı kilo ve obezite ile ilgili sorunların daha iyi anlaşılmasına ve ele alınmasına yardımcı olabilmektedir. Nörogastronomi, yiyecekleri farklı şekilde algılamak için beyinle nasıl çalışılacağı ve sağlıklı gıdaların lezzetli olduğunu düşünmeye yönlendirme konularında yol gösterici olabilir. Bu makalede, tat ve lezzet kavramı, tat algısını etkileyen parametreler, görsel faktörler, tabaktaki yemeğin lezzetini etkileyen faktörler ve nörogastronominin sağlıklı besin seçimini geliştirme üzerindeki rolü incelenmiştir.
Menopoz ve Metabolik Sendrom İlişkisi
(İzmir Katip Çelebi Üniversitesi, 2 Haziran 2024) Mungan, Tuğba Kahvecioğlu; Büyükuslu, Nihal
Menopoz, ovaryum aktivitesinin yitirilmesi sonucunda menstrüasyonun kalıcı olarak sonlanmasıdır. Menopozdaki kadınlarda obezitenin görülme sıklığındaki artışlar önemli halk sağlığı endişelerini doğurmaktadır. Metabolik sendrom; kardiyovasküler hastalık ve tip 2 diyabet geliştirme riskini artıran hipertansiyon, dislipidemi, insülin direnci, obezite ve glukoz intoleransı gibi çeşitli faktörlerin bir araya gelmesidir. Menopoz, yaştan bağımsız olarak artan metabolik sendrom riski ile ilişkilidir. Postmenopozal kadınların metabolik sendroma yatkınlıkları değerlendirildiğinde metabolik sendrom ve bileşenlerinin varlığı inflamatuar sitokinlerde artışa sebep olarak ağırlık denetimini zorlaştırmaktadır. Buna menopoz ve metabolik sendromla ilişkili olabilecek birçok mekanizmada önemli rol alan ve menopozda doğal olarak gerçekleşen östrojen düzeylerindeki azalmanın sebep olabileceği, bu nedenle postmenopozal veya ovariektomili kadınlarda hormon replasman tedavisinin olumlu sonuç verebileceği öne sürülmüştür. Postmenopozal kadınlarda metabolik sendromun önlenmesinde fiziksel aktivite ve beslenme büyük öneme sahiptir. Protein alımının erken menopoz riski ile ilişkisine derinlemesine bakıldığında hayvansal protein kaynaklarının ılımlı, bitkisel protein kaynakları ağırlıklı bir beslenme örüntüsüyle erken menopoz riskinin azalabileceği görülmüştür. Bu kanıtlar ışığında kadınlara erken menopozdan korunma ve menopoz döneminde sağlığın korunması için Akdeniz tipi beslenme modelini takip etmeleri önerilebilir. Bu derlemede, menopoz sürecinde östrojen seviyelerindeki değişimin metabolik sendromla ilişkisi güncel literatür doğrultusunda özetlenmiştir.
A functional barley-based fermented soup (tarhana) with high β-glucan content
(Springer Science and Business Media Deutschland GmbH, 2025) Köksel, Hamit; Özkan, Kübra; Tekin Çakmak, Zeynep Hazal; Karasu, Salih; Kahraman, Kevser; Oruç, Sena; Sağdıç, Osman; Sestili, Francesco
This study investigates the impact of using different flours, including high β-glucan barley, on the nutritional properties of tarhana. Mineral composition, phenolic content, and antioxidant capacity of tarhana powder samples produced using flours of high β-glucan hull-less barley (cv. Chifaa; ChF), hull-less barley cv. Yalin (YF), bread wheat cv. Tosunbey (white flour: TWF1 and whole wheat flour: TWF2). Furthermore, in vitro glycemic index (GI), pasting properties, and RVA soup index of their soups were investigated. Tarhana made with Chifaa barley flour (Tar-ChF) exhibited significantly higher levels of key minerals (K, Mg, Ca), β-glucan and total phenolic content compared to those made with other flours (Tar YF, Tar TWF1, and Tar TWF2). Barley tarhana samples also showed greater antioxidant activity of bound phenolic fractions and lower GI values, indicating a healthier profile. The study highlights the potential of high β-glucan barley flour to enhance tarhana’s nutritional benefits without significantly affecting its sensory properties, such as color and viscosity. This research supports the integration of health-promoting ingredients like barley flour into traditional Mediterranean foods to improve their nutritional quality. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024.
Flavonoidlerin kanser gelişimi ve seyri üzerine etkileri
(Çankırı Karatekin Üniversitesi, 27 Aralık 2022) Şengün, Fatmanur Şirin; Özenoğlu, Aliye
Flavonoidler, bitkileri zararlı etkenlere karşı koruyan biyoaktif bileşenlerdir. Sebze, meyve ve tahıllarda bol miktarda bulunan flavonoidlerin; antiinflamatuar, antioksidan, antidiyabetik, antihipertansif, antimikrobiyal olmak üzere birçok önemli özelliklere sahip oldukları saptanmıştır. Bu özellikleri nedeniyle flavonoidler, kanser başta olmak üzere kardiyovasküler hastalıklar, diyabet, obezite gibi bulaşıcı olmayan kronik hastalıkların önlenmesinde ve tedavisinde önem taşımaktadır. Son yıllarda doğal bitkisel tedavilere artan talep ve kansere bağlı ölümlerin artması ile birlikte flavonoidlerin kanser üzerindeki etkileri çalışmalarda sıklıkla araştırılan bir konu haline gelmiştir. Bu derlemede, flavonoidlerin kanser gelişimi ve seyri üzerindeki etkilerini ele alan çalışmalar incelenmiştir.
Can artificial intelligence replace dietitians? A conversation with ChatGPT
(Toros Üniversitesi, 8 Temmuz 2024) Ülker, Mutlu Tuçe; Güner, Elif
In this study, an interview was conducted with Generative Pre-Train (ChatGPT) in order to determine whether artificial intelligence can replace dietitians and its potential contributions to the field of Nutrition and Dietetics. Qualitative research method was used in the study and data was obtained using interview technique. The study includes 6 questions asked to version 3.5. of ChatGPT. Based on the answers given to the questions, ChatGPT has shown that it can benefit dietitians in providing basic nutritional information and helping to create nutrition plans. Nonetheless, artificial intelligence cannot fulfill the official duties and responsibilities of dietitians and cannot create disease- and individual-specific nutrition programs. ChatGPT, which is reported to provide theoretical resources as a contribution to Nutrition and Dietetics education, lacks personal experience and practical skills. Although ChatGPT contributes to dietitians, educators, and students in the field of nutrition and dietetics in different dimensions, it cannot replace dietitians. More research on the use of generative language models developed by artificial intelligence is necessary.
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch
(Academic Press, 2024) Koksel, H.; Tekin-Cakmak, Z.H.; Ozkan, K.; Pekacar, Z.; Oruc, S.; Kahraman, K.; Ozer C.
This study investigated the potential of high-amylose wheat flour (Svevo-HA) to enhance the dietary profile of tarhana, a traditional Mediterranean fermented cereal yogurt mixture. The moisture content of tarhana powders ranged from 7.81% to 11.64%. Color parameters varied depending on the type of flour used, with Svevo-HA samples demonstrating decreased L* values and increased a* and b* values. Mineral compositions differed significantly among tarhana samples, with higher levels of K, Mg, Mn, Fe, Cu, and Zn observed in samples prepared with Svevo-HA. Gallic acid was identified as the major phenolic compound in all the tarhana samples for free fraction, while ferulic acid was determined as the major phenolic compound for its bound form. Supplementation of tarhana soups with heat-treated Svevo-HA flour increased the resistant starch content and decreased in vitro glycemic index value compared to soups prepared with conventional wheat flour. These findings highlight the potential of utilizing Svevo-HA flour to develop healthier versions of traditional foods. © 2024 The Authors
The stabilisation of low-fat mayonnaise by whey protein isolate-microbial exopolysaccharides (weissella confusa W-16 strain) complex
(Wiley, 2023) Yalmancı, Dilara; Dertli, Enes; Tekin Çakmak, Zeynep Hazal; Karasu, Salih
This study aims to evaluate the fat-substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13 Pa.s(n) and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n < 1). G' of all samples is greater than G, meaning that all samples showed a solid-like behaviour like conventional mayonnaise. The complex of 2% EPS and 5% WPI provided a solid structure and improved the physical stability of low-fat mayonnaise. The results showed that the samples had high physical stability when they experienced thermal stress at low and high temperatures. As a result, the WPI and EPS complex can be used as a fat replacer for improving the rheological properties, emulsion and oxidative stability in low-fat mayonnaise samples.
The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2023) Arslan, Ayşen; Sağdıç, Osman; Karasu, Salih; Tekin Çakmak, Zeynep Hazal
The aim of this study is to investigate the effect of salep species grown in different regions of Turkey on the rheological and microstructural properties of ice cream mix and the thermal and sensory properties of ice cream. For this purpose, ten different types of salep grown in different regions (Mersin, Yozgat, Muğla, Kahramanmaraş, Adana, Van, Muş) in the natural microflora of Turkey were used in a formulation of an ice cream mix. The flow behavior, frequency sweep, and 3-ITT rheological properties of ice cream mixes were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the ice cream mixes were determined as 0.03-35.08 Pasn and 0.33-0.80, respectively, and significantly differed according to salep varieties (p < 0.05). The zeta potential values of ice cream mix samples ranged from-25.87 mV to-33.95 mV and were significantly affected by salep varieties (p < 0.05). The use of different salep varieties significantly affected the thermal properties of ice cream such as freezing point temperature (Tf), temperature range (?T), and enthalpy of fusion (?Hf). In conclusion, the results of this study showed that the use of different salep varieties can significantly affect the rheological, thermal, and sensory properties of ice cream, and the selection of salep varieties may be vital for the desired quality of ice cream. © 2023, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
Low-fat salad dressing as a potential probiotic food carrier enriched by cold-pressed tomato seed oil by-product: rheological properties, emulsion stability, and oxidative stability
(AMER CHEMICAL SOC, 2022) Akçiçek, Alican; Yıldırım, Ruşen Metin; Tekin Çakmak, Zeynep Hazal; Karasu, Salih
This study aims to investigate the potential of the use of cold-pressed tomato seed oil by-products in a low-fat salad dressing as potential probiotic food carriers to improve the oxidative stability and emulsion stability as well as the rheological properties. The low-fat salad dressing emulsions were formulated with cold-pressed tomato seed by-product (TBP) and Lactobacillus plantarum ELB90. The optimum low-fat salad dressing formulations found were determined as 10 g/100 g oil, 0.283 g/100 g xanthan, and 2.925 g/100 g TBP. The samples prepared with the optimum formulation (SD-O) were compared with the low-fat control salad dressing sample (SD-LF) and the high-fat control salad dressing sample (SD-HF) based on the rheological properties, emulsion stability, oxidative stability, and L. plantarum ELB90 viability. The sample SD-O showed shear-thinning, viscoelastic solid, and recoverable characters. The sample SD-O showed higher IP and Delta G++ and lower Delta S++ values than those of the control samples. After 9 weeks of refrigerated storage, viable L. plantarum ELB90 cell counts of salad dressing samples were counted as 7.93 +/- 0.03, 5.81 +/- 0.04, and 6.02 +/- 0.08 log cfu g-1 for SD-O, SD-LF, and SD-HF, respectively. This study showed that TBP could be successfully used in a low-fat salad dressing as a potential probiotic carrier.
Milling performance and bread-making aptitude of the new soft kernel durum wheat variety faridur
(WILEY, 2022) Pasqualone, Antonella; Palombieri, Samuela; Köksel, Hamit; Summo, Carmine; De Vita, Pasquale; Sestili, Francesco
Faridur is the first 'soft kernel' durum wheat variety released in Italy. This variety has not yet been evaluated for its end-use quality. In the present study, the milling performance (using two different mills) and bread-making ability of Faridur were compared with Svevo. An effect of the mill type on flour properties was observed, with the Chopin CD1 mill leading to finer particle size, higher starch damage and water absorption than Buhler MLU 202. Protein and gluten content was significantly higher in Faridur, but gluten quality was lower, as indicated by alveograph and farinograph analyses. The softer nature of Faridur facilitated milling, reducing energy consumption and starch damage. The baking test led to a compact product, with low specific volume, needing adjustments in processing and formulation. As energy saving has become a key competitive factor in the milling sector, Faridur has potential for expanding the use of durum wheat.
The relationship of food addiction with emotional control and socio-cultural factors in university employees
(GALENOS PUBL HOUSE, 2022) Reis, Elif; Çakır, Gülistan; Demirkaya, Havvanur; Kuzu, Neslihan; Atay, Türkan; Özenoğlu, Aliye
BACKGROUND/AIMS: The aim of this study was to examine the relationship between food addiction in university employees with emotion control, sociodemographic and sociocultural factors and social media use. MATERIALS AND METHODS: The study was conducted on 213 administrative and academic staff working at a foundation university. The data was collected by a demographic fact sheet, the Social Media Addiction Scale-Adult Form (SMAS-AF), the Courtauld Emotion Control Scale (CECS) and the Yale Food Addiction Scale (YFAS). RESULTS: The average age of the participants was 36 +/- 10 years and 65.7% of them were women. Of all the participants, 4.7% (n=10) were found to be addicted to food and 80% (n=8) of these were women. A significant inverse relationship was found between SMAS-AF and CECS total scores. As social media addiction increases, emotion control decreases. Among those with food addiction, the proportion of those with a low-income levels was greater compared to any other income group. There was no significant relationship between food addiction and gender, age, social media addiction, or emotion control. A significant negative correlation was found between age and the total score of social media addiction. CONCLUSION: In our study, the prevalence of food addicts among university employees was low. The fact that the rate of the food addicts was higher in women and those who were single and those who had low-income levels reveals that gender, marital status and income levels are important socio-cultural factors. While no relationship was found between food addiction and emotion control or social media addiction, higher scores of SMAS-AF were noted in single and low-income users.

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