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- ArticleYalnız künye2026Enhancing purple rice nutritional profile, γ-amino-butyric acid and bioactive substances by germination time optimization and ultrasonic techniques
Çebi, Kadir; Yangılar, Filiz
Purple rice (Oryza sativa L.), an antioxidant and a functional resource for humans, contains anthocyanins. In this study, germination periods of purple rice (0, 12, 24, 36, and 48 h) were evaluated to assess changes in bioactive compounds, antioxidant activity, and overall quality parameters. Germination was found to significantly enhance both bioactive components and antioxidant properties. At 24 h of germination, the highest levels of total anthocyanins (477.78 mg/kg), DPPH radical scavenging activity (57.1%), and γ-amino-butyric acid (9.64 ± 0.22 mg/100 g) were observed. At 12 h, maximum values were recorded for flavonoid content (6.69 mg QE/g), ABTS•+ activity (76.99%), and FRAP value (43.83 mg TE/g). The highest total phenolic content was detected at 48 h of germination. Furthermore, enzymatic saccharification using α-amylase and α-glucoamylase led to a marked increase in sugar content, including total sugar, reducing sugar, and glucose, in purple rice extract, with the extent of increase dependent on enzyme incubation time. These findings suggest that germinated purple rice holds significant potential for enhancing the nutritional quality of functional food products.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2025Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant-Based Yogurts Made From Lupine Milk
Çebi, Kadir; Yangılar, Filiz
Nowadays, individuals with cow's milk allergy have shown greater interest in plant-based (PB) milk alternatives. This study addresses this issue by producing cow's milk yogurt, lupin-based yogurt, and a hybrid of cow's and PB milk yogurt. In addition, a safe food formulation was developed by incorporating probiotic bacteria and sandalwood oil into these yogurt types. Statistical analysis revealed that the type of milk significantly influenced the physicochemical properties of the yogurts (p < 0.05). The highest mean syneresis (6.78 mL/25 g) was observed in the cow's milk yogurt (C2), whereas the combination of dairy and lupin-based yogurt (CL2) exhibited the greatest water-holding capacity (WHC) (3933 cP). The total phenolic content (TPC) across all yogurt samples ranged from 6.67 to 19.58 mg GAE/g, with the lupin-based yogurts showing the highest values. Specifically, the lupin-based yogurt (L4) displayed the highest antioxidant activity of 34.14%, compared to 9.49% in dairy yogurt (C1). Throughout the storage period, Lactobacillus acidophilus counts remained above 8.45 log cfu/mL in dairy yogurt and 7.78 log cfu/g in lupin-based yogurt. The firmness, cohesiveness, and viscosity index values of lupin-based yogurts were higher than those of the other yogurt types. Organoleptic analysis indicated that PB yogurts were similarly well-received as dairy products.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2025Effect of nettle (Urtica dioica L.) seed powder supplementation on some important quality characteristics of cakes
Can, Esra İrem; Çebi, Kadir
The nutritional adjustment of food products has gained popularity in recent years as consumer interest in healthy eating has increased. Cake is a widely consumed cereal-based product containing such key nutrients as carbohydrate, fat, protein, fiber, vitamins, and minerals. In the present study, crust and crumb color, specific volume, microstructure, antimicrobial activity, total phenolic content, antioxidant activity, and sensory analyses were evaluated in four cake groups: a control cake (IT0) and cakes supplemented with 1% (IT1), 3% (IT2), and 5% (IT3) nettle seed powder. The addition of nettle seed powder to the cakes significantly reduced the crust (L*, a* and b*) and crumb color (L* and b*) parameters, with darker coloration due to the natural pigments and phenolic compounds in nettle seeds. The total phenolic content (TPC) in the cake samples ranged from 3.58 to 4.80 mg gallic acid equivalent (GAE)/g, and addition of nettle seed powder significantly increased TPC, which was attributed to the phenolic-rich composition of nettle seeds. The elimination rates of superoxide (O2•–), hydroxyl (OH•), nitric oxide (NO•), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals, as well as the iron-reducing potential, increased as the nettle seed concentration was increased, confirming the strong antioxidant capacity of nettle bioactives. The majority of sensory analysis parameters were found to be statistically significant. Although enrichment improved chemical and functional quality, it led to lower sensory scores, particularly in the 5% (IT3) group, which can be attributed to the darker color and distinct herbal flavor from the nettle seed powder. Considering all parameters, the 3% nettle seed cake (IT2) had the most balanced profile, successfully combining enhanced nutritional and antioxidant properties with acceptable sensory characteristics. IT2 can thus be recommended as the optimal, functional and most innovative cake formulation among the tested concentrations.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2024Determining the Mental Status, Sleep Quality, and Eating Behaviors of University Students During the COVID-19 Pandemic: A Cross-Sectional Study
Şahin, Hilal; Çebi, Kadir; Yıldırım, Arzu; Hacıhasanoğlu Aşılar, Rabia
BACKGROUND: The COVID-19 pandemic has resulted in adverse effects on individuals’ physical and mental health worldwide, with university students also being adversely affected by this process. OBJECTIVES: This research aimed to determine the mental condition, sleep quality, and eating behaviors of university students during the COVID-19 process. METHOD: This cross-sectional study was conducted with 1,065 university students. Study data were collected with an online questionnaire including a personal information form, the Depression Anxiety Stress Scale, the Pittsburgh Sleep Quality Index, and the Dutch Eating Behavior Scale. RESULTS: Students’ poor sleep quality was determined to be 69.5%. It was also determined that students’ depression and stress levels were moderate that their anxiety levels were low, their eating behaviors were generally problematic, and more than half had poor sleep quality. In addition, eating disorders and poor sleep quality increased as depression, anxiety, and stress levels increased, and eating disorders increased as poor sleep quality increased (p <.05). CONCLUSIONS: The results emphasize the importance of the strengthening of students’ mental health, particularly by improving their sleep quality and eating habits. Evidence-based interventions regarding the effects of the pandemic should be made for students under the leadership of a psychiatric nurse, and effective strategies must be developed accordingly.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2024Evaluation of α-glucosidase inhibitor activity and bioactive compounds in purple wheat flour yogurts
Çebi, Kadir; Yangılar, Filiz
Nowadays, the food industry attaches more importance to studies on using purple components in food formulations due to their bioactive properties. This study evaluated the phenolic compound content, antioxidant activity, physicochemical properties, sensory properties, and α-glucosidase activities in yogurt enriched with purple wheat flour. Yogurts were produced using varying concentrations of purple wheat flour labeled as sample A (1.5 %), sample B (3 %), and sample C (4.5 %). It was observed that incorporating purple wheat flour led to a decrease in pH and an increase in L*, a*, and b* values, as well as the acidity and viscosity of the yogurts. Sample C contained the highest phenolic content (37.6 mg GAE/100 g dry matter) on day 14, along with the highest flavonoid content (14.59 mg CE/100 g) on day 21 when than control yogurt. In addition, sample C had the highest α-glucosidase activity (38.35 %) on day 14 and anthocyanin content (13.55 g/100 g) on day 21. As a result, C yogurt can be consumed as a diabetic product with antidiabetic and antihypertensive properties by reaching optimal α-glycosidase inhibition activity. Furthermore, yogurts containing purple wheat flour received higher sensory scores from panelists.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2020ICE CREAM WITH ORGANIC KAVILCA (BUCKWHEAT) FIBRE: MICROSTRUCTURE, THERMAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES
Ertugay, Mustafa Fatih; Yangılar, Filiz; Çebi, Kadir
In this study, the effects of functionality of Kavılca fibre on ice cream physicochemical and sensory characteristics were evaluated. The supplemented ice cream samples were found reduced number of intercellular space and diameters because of the existence of filamentous extensions surrounding the protein network. According to DSC, glass transition (Tg′), freezing point (Tf), melting (Tm′), and melting point (Tm) values demonsrated a significant decrease with the rising of fibre concentration. In general assessment, the results have been revealed that Kavılca fibre can improve the quality and sensory properties of ice cream and can be used as a fat substitute.
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