Bu çalışmada, safran ilavesinin sade (sakarozlu) ve diyabetik sade (maltitollü) dondurmanın bazı ... more Bu çalışmada, safran ilavesinin sade (sakarozlu) ve diyabetik sade (maltitollü) dondurmanın bazı fizikokimyasal ve duyusal özelliklerine etkisi araştırılmıştır. İstatistiksel analiz sonuçlarına göre, safran ilavesinin dondurma miksine açık sarı renk verdiği, miksin viskozitesinde azalmaya, dondurmada ise hacim artışına neden olduğu tespit edilmiştir (P<0.05). Ayrıca, diğer çeşitlere oranla safranlı dondurma çeşitleri renk, pürüzlü-kaba yapı ve genel kabul edilebilirlik gibi duyusal özellikleri açısından önemli düzeyde daha yüksek puan aldığı belirlenmiştir (P<0.05). Safran, dondurmanın renk, hacim artış oranı ve tat-aroma üzerinde olumlu etkileri olduğundan dolayı, normal ve diyabetik sade dondurma üretiminde kullanılabileceği sonucuna varılmıştır.
In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary a... more In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated to apple and carrots (at the ratio of 5.81 and 5.81 log cfu/g for S. Typhimurium, and 5.90 and 5.70 log cfu/g for E. coli O157: H7 on to apple and carrot, respectively). After the inoculation of S. Typhimurium or E. coli O157:H7, shredded apple and carrot samples were washed with the hydrosols and sterile tap water (as control) for 0, 20, 40 and 60 min. While the sterile tap water was ineffective in reducing (P N 0.05) S. Typhimurium and E. coli O157:H7, 20 min hydrosol treatment caused a significant (P b 0.05) reduction compared to the control group. On the other hand, thyme and rosemary hydrosol treatments for 20 min produced a reduction of 1.42 and 1.33 log cfu/g respectively in the E. coli O157:H7 population on apples. Additional reductions were not always observed with increasing treatment time. Moreover, thyme hydrosol showed the highest antibacterial effect on both S. Typhimurium and E. coli O157:H7 counts. Inhibitory effect of thyme hydrosol on S. Typhimurium was higher than that for E. coli O157:H7. Bay leaf hydrosol treatments for 60 min reduced significantly (P b 0.05) E. coli O157:H7 population on apple and carrot samples. In conclusion, it was shown that plant hydrosols, especially thyme hydrosol, could be used as a convenient sanitizing agent during the washing of fresh-cut fruits and vegetables.
In this study, effect of ellagic acid (EA), gallic acid (GA), grape seed extract (GSE), pomegrana... more In this study, effect of ellagic acid (EA), gallic acid (GA), grape seed extract (GSE), pomegranate peel extract (PPE), and peppermint essential oil (PEO) supplementation on sensorial and antioxidative properties of ice cream was determined. Additionally, survival of Lactobacillus casei Shirota in ice cream and its interaction with the supplements were also investigated. All the supplements increased total phenolic content of ice creams significantly (P L. casei Shirota was highly adapted to ice cream media and survived with high numbers (7.21 log cfu/mL) during the storage period for 60 days. Supplementation of ice creams provided lower decrease in bacterial number, and the best bacterial behaviors were observed in the ice creams supplemented with GA or PPE. All ice cream samples tested in this study had generally acceptable sensorial scores. In conclusion, EA, GA, PPE, GSE, and PEO could be used to enhance the phenolic content of ice cream and to gain antioxidant property, and there was a good interaction between L. casei and these phenolic compounds. Additionally, PPE supplementation provided the best result for all concerns.
The steady and dynamic shear properties of ketchup-processed cheese (K-PC) mixtures were investig... more The steady and dynamic shear properties of ketchup-processed cheese (K-PC) mixtures were investigated at different temperatures (10-50°C) and PC concentrations (0-30%). The K-PC mixtures showed a shear-thinning behavior with low magnitudes of yield stress. The consistency coefficient (K) and apparent viscosity (g 50 ) decreased with increase in temperature and concentration. The mixtures followed the Arrhenius temperature relationship, indicating that the magnitudes of activation energies (E a ) were in the range of 8.83-17.16 kJ mol À1 . Storage (G 0 ), loss (G 00 ) and complex (G*) modulus increased with increase in frequency while complex viscosity (g*) decreased. The K-PC mixtures at concentrations of 0-15% exhibited weak gel-like behavior. Increase in the PC concentration resulted in a decrease in G*, G 0 , G 00 and g* up to the 15% of PC concentration, showing a plateau value between 0% and 30% concentrations. Cox-Merz rule was not applicable to K-PC mixtures.
Bu çalışmada, safran ilavesinin sade (sakarozlu) ve diyabetik sade (maltitollü) dondurmanın bazı ... more Bu çalışmada, safran ilavesinin sade (sakarozlu) ve diyabetik sade (maltitollü) dondurmanın bazı fizikokimyasal ve duyusal özelliklerine etkisi araştırılmıştır. İstatistiksel analiz sonuçlarına göre, safran ilavesinin dondurma miksine açık sarı renk verdiği, miksin viskozitesinde azalmaya, dondurmada ise hacim artışına neden olduğu tespit edilmiştir (P<0.05). Ayrıca, diğer çeşitlere oranla safranlı dondurma çeşitleri renk, pürüzlü-kaba yapı ve genel kabul edilebilirlik gibi duyusal özellikleri açısından önemli düzeyde daha yüksek puan aldığı belirlenmiştir (P<0.05). Safran, dondurmanın renk, hacim artış oranı ve tat-aroma üzerinde olumlu etkileri olduğundan dolayı, normal ve diyabetik sade dondurma üretiminde kullanılabileceği sonucuna varılmıştır.
In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary a... more In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated to apple and carrots (at the ratio of 5.81 and 5.81 log cfu/g for S. Typhimurium, and 5.90 and 5.70 log cfu/g for E. coli O157: H7 on to apple and carrot, respectively). After the inoculation of S. Typhimurium or E. coli O157:H7, shredded apple and carrot samples were washed with the hydrosols and sterile tap water (as control) for 0, 20, 40 and 60 min. While the sterile tap water was ineffective in reducing (P N 0.05) S. Typhimurium and E. coli O157:H7, 20 min hydrosol treatment caused a significant (P b 0.05) reduction compared to the control group. On the other hand, thyme and rosemary hydrosol treatments for 20 min produced a reduction of 1.42 and 1.33 log cfu/g respectively in the E. coli O157:H7 population on apples. Additional reductions were not always observed with increasing treatment time. Moreover, thyme hydrosol showed the highest antibacterial effect on both S. Typhimurium and E. coli O157:H7 counts. Inhibitory effect of thyme hydrosol on S. Typhimurium was higher than that for E. coli O157:H7. Bay leaf hydrosol treatments for 60 min reduced significantly (P b 0.05) E. coli O157:H7 population on apple and carrot samples. In conclusion, it was shown that plant hydrosols, especially thyme hydrosol, could be used as a convenient sanitizing agent during the washing of fresh-cut fruits and vegetables.
In this study, effect of ellagic acid (EA), gallic acid (GA), grape seed extract (GSE), pomegrana... more In this study, effect of ellagic acid (EA), gallic acid (GA), grape seed extract (GSE), pomegranate peel extract (PPE), and peppermint essential oil (PEO) supplementation on sensorial and antioxidative properties of ice cream was determined. Additionally, survival of Lactobacillus casei Shirota in ice cream and its interaction with the supplements were also investigated. All the supplements increased total phenolic content of ice creams significantly (P L. casei Shirota was highly adapted to ice cream media and survived with high numbers (7.21 log cfu/mL) during the storage period for 60 days. Supplementation of ice creams provided lower decrease in bacterial number, and the best bacterial behaviors were observed in the ice creams supplemented with GA or PPE. All ice cream samples tested in this study had generally acceptable sensorial scores. In conclusion, EA, GA, PPE, GSE, and PEO could be used to enhance the phenolic content of ice cream and to gain antioxidant property, and there was a good interaction between L. casei and these phenolic compounds. Additionally, PPE supplementation provided the best result for all concerns.
The steady and dynamic shear properties of ketchup-processed cheese (K-PC) mixtures were investig... more The steady and dynamic shear properties of ketchup-processed cheese (K-PC) mixtures were investigated at different temperatures (10-50°C) and PC concentrations (0-30%). The K-PC mixtures showed a shear-thinning behavior with low magnitudes of yield stress. The consistency coefficient (K) and apparent viscosity (g 50 ) decreased with increase in temperature and concentration. The mixtures followed the Arrhenius temperature relationship, indicating that the magnitudes of activation energies (E a ) were in the range of 8.83-17.16 kJ mol À1 . Storage (G 0 ), loss (G 00 ) and complex (G*) modulus increased with increase in frequency while complex viscosity (g*) decreased. The K-PC mixtures at concentrations of 0-15% exhibited weak gel-like behavior. Increase in the PC concentration resulted in a decrease in G*, G 0 , G 00 and g* up to the 15% of PC concentration, showing a plateau value between 0% and 30% concentrations. Cox-Merz rule was not applicable to K-PC mixtures.
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