Browsing by Author "Sagdic, Osman"
Now showing items 1-6 of 6
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Antioxidant capacity and profiles of phenolic acids in various genotypes of purple wheat
Shamanin, Vladimir P.; Tekin-Cakmak, Zeynep H.; Gordeeva, Elena I.; Karasu, Salih; Pototskaya, Inna; Chursin, Alexandr S.; Pozherukov, Violetta E.; Ozulku, Gorkem; Morgounov, Alexey I.; Sagdic, Osman; Koksel, Hamit (MDPI, 2022)The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and ... -
Characterisation of probiotic properties of yeast strains isolated from kefir samples
Goktas, Hamza; Dikmen, Hilal; Demirbas, Fatmanur; Sagdic, Osman; Dertli, Enes (WILEY, 2021)This 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 ... -
Determination of rheological, melting and sensorial properties and volatile compounds of vegan ice cream produced with fresh and dried walnut milk
Bekiroglu, Hatice; Goktas, Hamza; Karaibrahim, Dila; Bozkurt, Fatih; Sagdic, Osman (AZTI-Tecnalia, 2022)Demand 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 ... -
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
Arslan, Aysen; Sagdic, Osman; Karasu, Salih; Tekin-Cakmak, Zeynep Hazal (Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2023)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 ... -
Investigation effects of inulin degree of polymerization on compound chocolate quality
Goktas, Hamza; Konar, Nevzat; Sagdic, Osman; Toker, Omer Said (Wıley, 2021)This 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 ... -
Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation
Cakmakoglu, Selma Kayacan; Vurmaz, Melike; Bezirci, Emine; Kaya, Yasemin; Dikmen, Hilal; Goktas, Hamza; Demirbas, Fatmanur; Encu, Betul; Soykut, Esra Acar; Alemdar, Filiz; Cakır, Ibrahim; Durak, M. Zeki; Arici, Muhammet; Sagdic, Osman; Turker, Mustafa; Dertli, Enes (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 ...
