Sürdürülebilir Kalkınma Amaçları
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- ArticleAçık Erişim2026Lyophilised walnut milk powders enriched with vitamin B12 and L-Carnitine for vegan athletes
Acar, Hatice Kübra; Yangılar, Filiz
This study was to investigate the characteristic properties of functional powder formulations produced by the lyophilization technique, enriched with vitamin B12 and L-carnitine, and containing walnuts, walnut milk, walnut milk powder, and lupin flour, aiming to support the nutritional needs of vegan athletes. Vitamin B12 analysis of vegan powder samples were performed using an HPLC device. Vitamin B12 levels ranged from 3.64% to 3.92%. Sample B (15% carnitine added) exhibited the highest protein content (31.08%), while sample C (20% carnitine added) the most total phenolic content (192 mg GAE/100 g), suggesting a strong potential for oxidative stress mitigation. The formulations displayed high dispersibility (87.28%–92.74%) and yield efficiency (90.68%–92.82%), indicating excellent solubility and practical applicability. Sample B showed the highest antioxidant activity as DPPH (6.61 mmol TE/kg), FRAP (6.57 mmol Fe²⁺/kg), and CUPRAC (8.00 mg TE/g). Additionally, sample C presented the highest energy density (448.73 kcal/100 g) while sample K (520 mg/100 g). The inclusion of 15% L-carnitine in sample B significantly enhanced palatability and overall acceptability.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2026Functional Smoothie Development with Fisetin, Avocado Seed Flour, and Kiwifruit Essential Oil Obtained Using Solvent-Free Microwave Extraction (SFME)
Yilmaz, Nazife; Yangılar, Filiz
The aim of this study was to investigate the physicochemical, antioxidant, and sensory properties of fisetin-enriched fruit smoothies and to explore their potential as functional and health-promoting beverages. The dry matter content of the samples ranged from 12.52% to 13.03%, while the °Brix values ranged from 17.97% to 18.60%. Specifically, statistically significant increases (p < 0.05) were observed in smoothies enriched with fisetin. Sample S5, containing 4.5% fisetin, had the highest ash content (0.39%). The water activity values of the smoothies (0.30–0.38) remained below the microbial growth threshold (0.60), confirming product safety. pH values ranged from 3.46 to 3.98, and titratable acidity ranged from 0.25% to 0.43%, with sample S5 exhibiting the most acidic profile. Sample S5 had the highest viscosity and pectin values at 3057 cP and 0.85%, respectively. Sugar content was balanced with the addition of stevia and ranged from 7.55 to 11.42 g/100 g. Total phenolic content was significantly higher in sample S5 (316.52 mg GAE/L). Antioxidant capacities were highest in sample S5 with the following values: CUPRAC (8.73 mMoL Fe2⁺/100 g fw), FRAP (2.84 mMoL Trolox/100 g fw), ORAC (6.12 mMoL Trolox/100 g fw), DPPH (1.94 mMoL Trolox/100 g fw), and ABTS•+ (3.13 mMoL Trolox/100 g fw). Furthermore, sample S5 contained the highest levels of ascorbic acid (0.94 mg/100 g) and anthocyanins (18.2 mg/100 g) compared to sample S1 that served as the control group without fisetin. In contrast, sample S3, containing 1.5% fisetin, had the highest carotenoid content (62.5 µg/100 g), while sample S2, containing 1% fisetin, and sample S4, containing 3% fisetin, were superior in terms of flavonoid content compared to the other samples. Sensory evaluation revealed that sample S3 received the highest scores in terms of color and overall acceptability, while samples S4 and S5 were superior in terms of flavor and fruit taste. The research findings highlight that smoothies enriched with fisetin, particularly sample S5, could be a promising functional beverage.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2026Quality Parameters and 5-Hydroxymethylfurfural Levels in Hazelnut-Based Dulce de Leche With Orange Essential Oil Infusion
Yangılar, Filiz
The purpose of this study is to investigate the influence of orange essential oil on the rheological, physicochemical, and sensory properties of jam formulations, with the aim of enhancing product quality and consumer acceptance while exploring its potential for industrial application. Rheological analysis revealed that the consistency index (k) values ranged from 28.17 to 31.47 Pa.s, and the flow behavior index (n) values were between 0.21 and 0.33, indicating pseudoplastic flow behavior. The high determination coefficients (R2 = 0.96–0.99) confirmed the reliability of the rheological model applied. The concentration of 5-hydroxymethylfurfural (HMF), a thermal degradation marker, varied from 16.30 to 44.65 mg/kg, reflecting differences in heat treatment. Colorimetric parameters showed significant variation, with L* values between 35.3 and 53.2, a* values from −0.84 to −1.34, and b* values ranging from 3.78 to 11.3. Textural analysis presented a statistically significant interaction between formulation (p < 0.05), with the control sample exhibiting superior firmness, consistency, and cohesiveness. Samples A and C were most preferred in terms of sensory attributes due to their balanced flavor profiles, desirable texture, and enhanced overall acceptability. These findings highlight the potential of orange essential oil as a natural flavoring and functional ingredient in jam production. Furthermore, strategic optimization of formulation processes to facilitate high-quality production should also be a primary focus of industrial research in the food field.
RDL Kalıcı Kaydıİncele - 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 Erişim2025Characterization of Rosemary (Salvia rosmarinus) Essential Oil Obtained by Solvent-Free Microwave Extraction with Kombucha Tea (Anthriscus sylvestris L.) Produced by Adding Guava (Psidium guajava L.) Peel and Pulp
Yangılar, Filiz; Gerek, Merve Dilara
The study aimed to evaluate the potential of creating a functional beverage by enriching Anthriscus sylvestris (L.) kombucha production with guava peel and pulp, showcasing the variety and richness of the product formulations. This was done due to kombucha being a fermented beverage rich in various bioactive compounds that have significant effects on health and the possibility of enhancing product diversity through different formulations. Thus, the kombucha tea was physicochemical, phytochemical, antioxidant activity, and sensory evaluation during the 15-day fermentation period. The increased acetic acid bacteria and yeast count indicates that Anthriscus sylvestris is a viable substrate for the proliferation of Kombucha symbiotic microbes. Adding guava peel and rosemary oil to kombucha significantly increased its total phenolic, flavonoid, and vitamin C content (P<0.05). Anthriscus sylvestris-guava kombucha has antibacterial properties (zones of inhibition of 18.32 and 17.31 mm against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922, respectively). Moreover, it also provided an inhibitory effect on α-glucosidase and α-amylase, enzymes associated with diabetes. The DPPH, ABTS*+, FRAP, CUPRAC, and ORAC capacities were found to be 66.89-78.90%, 70.83-97.25%, 367-723.15 µmol Trolox/mL, 381.40-460.45 µmol Trolox/mL, and 486.50-737.50 µmol Trolox/mL, respectively. Anthriscus sylvestris kombucha has well-balanced and pleasant sensory properties. These findings indicate that preparing Anthriscus sylvestris kombucha tea with guava may have health effects and that further research is needed to determine potential health benefits.
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 - ArticleYalnız künye2025Optimization of nutritional profile and quality attributes in maple syrup-enriched yogurts via Chlorella vulgaris supplementation
Erdaş, Zeynep Tuba; Yangılar, Filiz
This study aimed to investigate the microbiological, physicochemical, and sensory properties of four different yogurt types produced using varying concentrations of 0.50%, 0.75%, and 1% Chlorella vulgaris, along with 1% maple syrup, to develop a functional yogurt enriched with nutritional content. The viable counts of Lactobacillus and Streptococcus in the yogurts during storage ranged from 6.97 to 8.51 log10 cfu/g and 7.23 to 8.22 log10 cfu/g, respectively. Yeast and mold counts in all samples were found to be below the detectable level (< 2 log10 cfu/g) throughout the storage period. The viscosity of the yogurts ranged from 1063 to 2405 cP, with significant variation observed based on the concentration of Chlorella vulgaris (p < 0.05). The control yogurt had the lowest total phenolic content (47.62 mg GAE/g), while the highest value was found in the yogurt variety produced with 1% Chlorella vulgaris (47.62 mg GAE/g). Additionally, the lowest total antioxidant value (15.49%) was observed in the control sample and the highest (58.90%) in the yogurt with 1% Chlorella vulgaris. The lowest total sugar content (7.37%) was determined in the control sample on the 21st day of storage, while the highest value (16.58%) was found in the yogurt with 1% Chlorella vulgaris. Sensory evaluation revealed that panelists preferred the sample containing 0.50% Chlorella vulgaris and 1% maple syrup.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2024Farklı Konsantrasyonlarda Mormiks ile Üretilen Vegan Karabuğday Sütünün Fizikokimyasal ve Duyusal Özelliklerinin Belirlenmesi
Yangılar, Filiz; Gerek, Merve Dilara
Bu araştırmada mormiksin farklı konsantrasyonları (KV1=%0.50, KV2=%0.75, KV3=%1) kullanılarak zenginleştirilen vegan karabuğday sütü örneklerinin fiziko-kimyasal ve duyusal özelliklerinin incelenmesi amaçlanmıştır. Vegan karabuğday sütlerinin mormiksin farklı konsantrasyonlarıyla üretilmesinin fiziko-kimyasal özelliklerine (kuru madde, pH, toplam asitlik, viskozite, L* ve b*) etkisi önemli bulunmuştur. Toplam fenolik madde ve antioksidan kapasite değerleri en yüksek KV3 örneği olup toplam fenolik madde içeriği 505-842.9 mg GAE/L ile antioksidan aktivite değerleri %45.4-88.49 arasında tespit edilmiştir. Duyusal açıdan en çok %1 mormiks konsantrasyonuyla üretilen KV3 örneği beğenilmiş; sade karabuğday sütlü örnek renk, görünüş, kıvam ve genel kabul edilebilirlik açısından en düşük puanları alan örnek olmuştur. Bu çalışmada, besleyici değeri yüksek olan fonksiyonel vegan sütün mormiksten kaynaklanan sağlığı geliştirici katkısına ilaveten rengi ve tadındaki hafif ekşiliği ile ferahlatıcı bir içecek çeşidi olarak değer görebileceği düşünülmektedir.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2024Kantaron Uçucu Yağı ile Kabak Çekirdeği Ununun Farklı Konsantrasyonları Kullanılarak Üretilen Vegan Amaranth Sütlerinin Fiziko-Kimyasal ve Duyusal Özelliklerinin Belirlenmesi
Yangılar, Filiz; Şenyurt, Erkan
Bu araştırmada, %100 amaranth sütü v/v (K), %0.5 kabak çekirdeği unu + %0.5 kantaron uçucu yağı + amaranth sütü w/v (A), %0.75 kabak çekirdeği unu + %0.5 kantaron uçucu yağı+amaranth sütü w/v (B) ve %1 kabak çekirdeği unu + %0.5 kantaron uçucu yağı + amaranth sütü w/v (C) olmak üzere 4 adet vegan süt üretilerek fiziksel, kimyasal ve duyusal özellikleri belirlenmiştir. Örneklerin kurumadde, kül, yağ ve protein ile viskozite değerleri yapılan uygulamadan pozitif yönde bir etki kazanmıştır. Vegan sütlerin toplam karbonhidrat oranları %4.59 ile %7.94; enerji değerleri ise 49.01 kcal ve 51.55 kcal arasında belirlenmiştir. Vegan sütlerin pH değerleri 6.89-6.95 ve toplam asitlik değerleri ise %0.55-0.85 olup istatistiki olarak önemli bulunmuştur (p<0.05). Toplam fenolik madde içeriği (973.54 mg GAE 100 g-1) ve antioksidan kapasitesi (%117.6) en yüksek olan örnek C olmuştur. Amaranthlı vegan sütlerin en düşük L* değeri K örneğinde (66.31) en yüksek değeri ise A örneğinde (68.72) tespit edilmiştir. a* değeri -1.66 ile -2.64 ve b* değeri 11.06 ile 19.15 arasında belirlenmiştir. Vegan süt örnekleri duyusal yönden kabul edilebilir düzeyinde bulunmuş ve en çok beğenilen örnek B grubu olmuştur. Bu formüle sahip ürünler bitkisel bazlı süt ürünlerine farklı bir ürün çeşidi olarak önerilebilir.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2024Quality Parameters and Antioxidant Activity, Phenolic Compounds, Sensory Properties of Functional Yogurt with Melon (Cucumis melo L.) Peel Powder
Yangılar, Filiz; Okcu, Zühal
In the current study, four different types of yogurt were produced as control samples (no MPP added) and 1, 2, and 3% melon peel powder (MPP1, MPP2, and MPP3). These yogurts were determined by physicochemical, microbiological, sensory, total phenolic, and antioxidant activity weekly for 21 days. While ash, moisture, titratable acidity (TA), viscosity, water holding capacity (WHC), a* and b* values, total phenolic content (TPC), and antioxidant capacity of melon peel powder samples increased, L*, pH, and syneresis values decreased. In concentrations of 1, 2, and 3%, the mean antioxidant activity of powdered yogurt was found to have average values during storage of 30.09%, 32.32%, and 36.26%, respectively. All yogurts continued to contain more than 107 cfu/g of live lactic acid bacteria during fermentation. As the storage time increased, the sample’s pH and syneresis decreased, while titration acidity and texture increased. No yeast or mold (2 log cfu/g) was determined in the samples. The panelists preferred MPP1 and MPP2 samples. According to the findings of the study, melon rind powder, which is a by-product, can be recommended as a functional food additive in yogurts.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2024Genetic diversity and structure analysis of ‘Ak Sakı’ and ‘Kara Sakı’ apple cultivars growing in Erzincan/Türkiye; [Analiza genetske raznovrsnosti i strukture sorti jabuka ‘‘Ak Sakı’’ i ‘‘Kara Sakı’’ koje rastu u Erzindžanu/Turska]
Sevindik, Emre; Yangılar, Filiz; Atasagun, Bayram; Sofyalıoğlu, Erengül; Şimşek, Selçuk Alp; Çayır, Muhammed Ebrar; Vivodík, Martin
In this study, ‘Ak Sakı’ and ‘Kara Sakı’ apple cultivars were collected from different locations in Erzincan province, Türkiye, and genetic diversity was determined using the Start Codon Targeted (SCoT) marker technique. The SCoT marker technique was chosen because its gene targeting, long primer, and high annealing temperature make it more effective than other marker techniques. Using ten SCoT primers, 60 bands were obtained, and 42 of them were polymorphic. The polymorphism rate was determined to be 70%. The UPGMA (Unweighted Pair Group Method with Arithmetic mean) dendrogram created using the PAUP 4.0b10 program consists of two clades. The genetic distance between apple cultivars varies between 0.13462 and 0.45614. Principal Component Analysis (PCA) results were compatible with the UPGMA dendrogram. With the SCoT marker technique, genetic diversity among apple cultivars can be determined in a shorter time and with more reliable results.
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 Erişim2023Determination of Antimicrobial Properties of Endemic Black Sakı Apple Vinegar Produced by Traditional Method Using Different Yeast Raw Materials
Yangılar, Filiz; Gülhan, Barış; Kılıçgün, Hasan
In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against different pathogenic bacterial species (E. faecalis ATCC 29212, S. aureus ATCC 29213, S. aureus ATCC 25923, E. coli ATCC 25922, E. coli ATCC 8739, E. coli (colistin R) ATCC 19846, Klebsiella pneumoniae ATCC 700603, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076 and Pseudomonas aeruginosa ATCC 27853), with clinical antibiotic resistance by using disc diffusion and microdilution methods. In general, it had been determined that all vinegar samples had antibacterial effect, and the most antibacterial effect against all standard strains was commercial vinegar sample (No. 7 vinegar). It was determined that vinegar sample number 1 (vinegar containing 0.3% Saccharomyces cerevisiae) was the weakest effective vinegar sample against all other standard strains except for Enterococcus faecalis ATCC 29212strain. In addition, in Escherichia coli ATCC 8739 strain, the sample number 6 was organic household vinegar, in which MIC values were obtained at 1/32 dilution, unlike the others. In conclusion, the antimicrobial effect of Black Sakı apple vinegar obtained from different yeast raw materials on various microorganisms was determined in detail. These results will form the basis of new studies and will enable studies to be conducted to investigate more bacterial species and their effects on human health by producing Black Sakı vinegar at different doses and techniques.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2022Determination of The Antibacterial Activities of Stinging Nettle (Urtica Dioica) Ethanol Extract at Different Bacterial Concentrations
Yangılar, Filiz; Gülhan, Barış
The study evaluated the antibacterial effect of stinging nettle extract by the liquid microdilution method to obtain quantitative results. Unlike other studies in the literature, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values showing bacteriostatic and bactericidal effects were investigated for four different bacterial concentrations. Six pathogen strains were studied, including Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Streptococcus pneumoniae ATCC 45615, Klebsiella pneumoniae ATCC 70063, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853 and different levels of antimicrobial effects were determined. While the extract does not affect the Klebsiella pneumoniae ATCC 70063 strain at any level, Pseudomonas aeruginosa ATCC 27853 in strains with MIC values 1.5x105 and 1.5x104 cfu/mL were found at concentrations, but no effect was observed at the MBC level. While MIC and MBC values were found at the concentrations of Staphylococcus aureus ATCC 29213 except for the 1.5x107 concentration, the remaining standard strains had different MIC and MBC values at all concentrations. The standard strain Streptococcus pneumoniae ATCC 45615 was the most effective with the extract's lowest MIC and MBC values. This study showed that nettle extract (Urtica dioica) would contribute to the research results in the scientific literature on its antimicrobial effect.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2022Evaluation of the Relationship Between Chronotype, Sleep Quality and Adaptation to Mediterranean Diet in University Students: A Descriptive Study
Yangılar, Filiz; Karahan, Sevil
Objective: This study aimed to examine the relations between chronotype, sleep quality, and adherence to the Mediterranean diet in university students. Material and Methods: Sampling included 244 students from Türkiye university and data were collected between May 2021 and June 2021 with the general information form, the “Morningness-Eveningness Questionnaire”, “Pittsburgh Sleep Quality Index (PSQI)” and “Mediterranean Diet Adherence Screen (MEDAS)” via online. Results: Two hundred forty four students, 69 (28.3%) males and 175 (71.7%) females, with a mean age of 21.8±3.3 years, were joined. The chronotype scale average of the participants was calculated to be 47.1±6.9. Their 11 (4.5%) were of the morningness-type, 172 (70.5%) were of the intermediate-type, and 61 (25.0%) were of eveningness- type. The MEDAS mean score of the students was 5.6±1.9, and 50.4% of them had low adherence to the Mediterranean diet, 47.1% had medium adherence, and 2.5% had high adherence. The total PSQI score of the students was 8.7±3.8, and 77.5% of the participants had poor sleep quality. A significant correlation was found between physical activity status and the number of caffeinated beverages consumed daily according to chronotype (p<0.05). Chronotype score was negatively correlated with PSQI score (r=-0.175, p<0.01). Conclusion: It was determined that the chronotypes of the students were intermediate-type, and their sleep quality and adherence to the Mediterranean diet were low.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2021Çermail Armut Marmelatı Kullanılarak Üretilen Yoğurtların Bazı Kalite Kriterleri Üzerine Bir Araştırma
Yangılar, Filiz
Bu çalışmada %5, 10 ve 15 oranında Çermail armut marmelatı ile zenginleştirilen yoğurtlar üretilerek 4°C’de 21 gün süre ile depolanmış ve periyodun 1., 7., 14. ve 21. günlerinde bazı fizikokimyasal, mikrobiyolojik ve duyusal parametreleri incelenmiştir. Marmelat konsantrasyonunun artması pH ve serum ayrılması değerlerinde azalmalara ve depolama süresince de viskozite ve asitlik değerlerinde artmalara neden olmuştur. Kontrol grubuna oranla, marmelatlı yoğurtlarda depolama süresince Lactobacillus delbrueckii subsp. bulgaricus sayısında düşme ve Streptococcus thermophilus sayılarında ise dalgalanmalar tespit edilmiştir. %15 armut marmelatlı grupta depolama süresince Lactobacillus delbrueckii subsp. bulgaricus sayısı 8,20-8,29 log kob/gr ve Streptococcus thermophilus sayısı 8,29-8,63 log kob/gr arasında bulunmuştur. Armut marmelat konsantrasyonu arttıkça yoğurt bakteri sayılarında azalma olduğu tespit edilmiştir. Özellikle kontrol grubu ve %10 oranındaki marmelat katkılı örnekler panelistler tarafından daha çok beğenilmiştir. Araştırma sonuçları, Erzincan ilinde yetişen Çermail armutunun fonksiyonel yoğurt üretiminde ürün çeşitliliği açısından kullanılabileceğini göstermiştir.
RDL Kalıcı Kaydıİncele - Review ArticleAçık Erişim2020Fermente Süt Ürünlerinin Biyoaktif Bileşikler Açısından Değerlendirilmesi
Yangılar, Filiz
Süt ve süt ürünleri sağlığımız üzerinde oldukça önemli fizyo- lojik etkilere sahip olan biyolojik proteinler ve peptidleri içermektedir. Bu konu ile ilgili olarak süt proteinleri ve biyoaktif peptidler üzerine ya- pılan çalışma sayılarında, son yıllarda artış mevcuttur. Süt protein mo- lekülleri içerisinde biyoaktif peptidler, inaktif olarak bulunmaktadır. Bu bileşikler sütün sindirim sisteminde parçalanması, sütün fermen- tasyon yoluyla ürünlerine işlenmesi veya starter kültür aktiviteleri so- nucunda aktif hâle geçmektedirler. Dünya gıda sektörünü incelediğimizde, oldukça geniş bir yelpazede süt ürünü çeşidinin ol- duğu, birçoğunun da laktik asit fermentasyonu ile üretildiği ve bu yön- temin de fermente süt ürünleri sektörü olarak bir sanayi alanı şeklinde ortaya çıktığı bilinmektedir. Bununla birlikte bu prosesin diğer bir önemi ise fermentasyon sırasında oluşan biyoaktif peptidlerinde, bağı- şıklık geliştirici olarak antitümör aktiviteye katkı sağlamasıdır. Ayrıca vücutta hormon benzeri düzenleyici madde etkisine de sahip olup an- tihipertansif, antioksidatif, antimikrobiyal ve opioid bağışıklık düzen- leme gibi farklı biyolojik aktivitelerde de görev almaktadırlar. Son yıllarda gıdalar ile ilgili yapılan birçok araştırma, tüketicilerin bir yan- dan kafasını karıştırırken bir yandan da daha sağlıklı gıda arayışına yön- lendirilmelerine yardım etmiştir. Bu durum ise biz tüketicileri sağlık, zindelik, performansın korunması ve hastalıkların giderilmesinde bi- yoaktif bileşen içeren gıdalara yönlendirmeye neden olmuştur. Bu der- lemede biyoaktif peptidlerin tanımlanması, kimyasal yapıları, oluşumu ve sağlık üzerine etkileri hakkında bilgi verilmeye çalışılmıştır.
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.
RDL Kalıcı Kaydıİncele - Review ArticleAçık Erişim2018The Current Cheese Production Potential of Ardahan Province and the Evaluation Effects on Rural Economy of use of Edible Film and Coatings in the Production
Oğuzhan Yıldız, Pınar; Özdemir, Salih; Yangılar, Filiz
In recent years, studies continue rapidly by using edible films and coatings for increase quantity of production and quality. This process provides the quality of the food providing more reliable cheese production. Although livestock are done too much in Ardahan province, technology and current developments cannot used sufficiently. Used to traditional procedures are compared with new techniques the purpose of increase cheese yield in Ardahan which is the eastern province of Turkey and it is important to detection of losses that occur as a result by the use of traditional process. In this review, the qualified dairy and products may be obtained by applying new and advanced techniques, thus contributing more to the Ardahan economy is highlighted.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2017Effects of whey protein isolate based coating enriched with Zingiber officinale and Matricaria recutita essential oils on the quality of refrigerated rainbow trout
Oğuzhan Yıldız, Pınar; Yangılar, Filiz
The present study aimed to investigate the effect of whey protein isolate (WPI) coating enriched with essential oils (ginger and chamomile) on rainbow trout fillets during storage at 4°C. Samples were analyzed at 0, 3, 6, 9, 12, and 15 days for microbiological (total aerobic mesophilic bacteria, psychrotrophic bacteria, lactic acid bacteria, Pseudomonas), chemical analyses (pH, thiobarbituric acid reactive substances-TBARS, total volatile base nitrogen-TVB-N, peroxide value [PV]) and sensory quality (odor, taste, tissue, appearance). Bacterial growth was inhibited in samples with high concentrations of essential oils due to its antimicrobial activity. During the storage period, TVB-N, TBARS, and PVs content gradually increased in all groups, and significant differences were found between the groups (p <.05). In conclusion, the addition of of ginger and chamomile essential oils to WPI coatings showed a positive effect on the rainbow trout shelf-life. Practical applications: Whey protein is a by-product of the cheese-making industry and is already known as an excellent barrier to oxygen, aroma, and oil and can be used as a coating material for improving the oxygen barrier property of food packaging. The use of an essential oil in fresh fish preservation may be considered an alternative “natural” additive, extending the shelf life of the product. Our study has clearly shown that addition of ginger and camolime essential oil and whey protein isolate coating in fish resulted in longer shelf life, and this method could be commercially used.
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