Sürdürülebilir Kalkınma Amaçları
Yayınlar
- ArticleAçık Erişim2025Relationships between psychological, clinical aspects and eating behavior in individuals with diabetes: cross-sectional study
Kacar, Mihrican; Yangilar, Filiz; Yilmaz, Sevil Karahan; Yilmaz, Nazife
Introduction: Eating disorders are closely related to mental status, and individuals with diabetes have a significantly increased risk of developing an eating disorder. Objective: This study aims to evaluate the possible association of cognitive restriction, uncontrolled eating, emotional eating factors, and eating disorders with depression in individuals with diabetes. Methods: A cross-sectional study was carried out on 132 patients who were diagnosed with diabetes between 2022 and 2024 in the Internal Medicine outpatient clinic of a university hospital in Türkiye. The Beck Depression Inventory (BDI) was used to assess the depression status of individuals, the Three-Factor Eating Questionnaire (TFEQ-R18) to measure eating habits, and the Night Eating Questionnaire (NEQ) to obtain information about night eating behavior. All anthropometric measurements were taken by the researcher. Results: It was determined that there was a 'mild depression' state in both the Type 1 diabetes patient group (14.10±8.26) and the Type 2 diabetes patient group (14.74±7.64). A linear, moderate, and significant correlation was found between BDI scores and NEQ scores in individuals with type 1 diabetes (r=0.547, p<0.001). In individuals with type 2 diabetes, an inverse, moderate, and significant correlation was found between BDI scores and cognitive restriction scores (r=-0.406, p=0.029). For the individuals in the two groups, statistically significant differences were found in the scores obtained from the BDI, NEQ, and TFEQ-R18 in terms of the history of mental illness and obesity, diabetic diet, and hypoglycemia (p<0.05). Conclusions: In this study, it has been shown that the effect of mental illness and obesity history on current eating behavior may be on night eating behavior, cognitive restriction, and uncontrolled eating. It is likely that compliance with the diabetic diet and prevention of hypoglycemia will be reflected in eating behavior and anthropometric measurements.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2025Enhanced nutritional and health benefits of buckwheat fiber-enriched yogurt with astaxanthin supplementation: a comprehensive analysis of storage quality
Yangilar, Filiz; Erdaş, Zeynep Tuba
This study aims to evaluate the potential of Kavılca fiber and astaxanthin to enhance yogurts’ nutritional content and antioxidant capacity, thereby contributing to developing a novel food product with significant health benefits. In this regard, the effects of different concentrations (1%, 1.5%, and 2%) of buckwheat fiber and astaxanthin on the quality properties of yogurt during a 21-day storage period were investigated. Enriching yogurts with buckwheat fiber and astaxanthin improved the viability, viscosity, water-holding capacity, and antioxidant activity of yogurt bacteria. The results indicated that the presence of astaxanthin had a positive impact on radical scavenging activity in samples, with CKA3 showing the highest radical scavenging activity (99.46%) after a storage period of 21 days while also exhibiting minimum serum separation among groups CKA3. Additionally, color parameters were significantly influenced by the addition of buckwheat fiber and astaxanthin (p < 0.05). The addition of buckwheat fiber and astaxanthin also positively affected the textural properties of yogurt samples during the storage period, and the most preferred sample was CKA1, along with the control samples.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2025Production of Functional Kombucha Enhanced with Mormix, Mulberry Powder and Different Concentrations of Whey; [Farklı Konsantrasyonlarda Peynir Altı Suyu, Mormix ve Dut Tozu ile Zenginleştirilen Fonksiyonel Kombucha Üretimi]
Bebek, Esra; Yangilar, Filiz
In this study, the fortified fermented beverages with Kombucha culture (SCOBY) and different concentrations of whey (25%, 50%, 75%) by using mulberry powder to give natural sweetness with mormix rich in bioactive components during fermentation (1st, 5th, 7th, 9th, 11th and 13th days) microbiological, physicochemical and sensory properties were planned. This effort was to develop an innovative, functional, and immune-boosting product by combining Mormix, which is rich in bioactive compounds, and nutritionally valuable whey in the production of Kombucha tea. The lowest acetic acid bacteria count (6.87 log10 cfu mL-1) was found in the control sample, and the highest (8.07 log10 cfu mL-1) was found in the sample produced with green tea+75% whey+mormix+mulberry powder (KMP3). Lactobacillus spp. and Lactococcus spp. counts were determined to be the highest in the KMP3 sample. The effect of the samples on the mold counts developed in Kombucha beverages was statistically significant (p<0.01). Using green tea and different raw materials for Kombucha fermentation caused changes in dry matter, titration acidity, and pH values. The viscosity results were very significant during fermentation and adding different concentrations of whey and mormix+mulberry powder (p<0.01). It was determined that the L*, a*, b*, C, α°, and ∆E* color parameters of Kombucha enriched with whey and mormix+mulberry powder changed during fermentation. In fermented beverage samples made with Kombucha culture, an increase was observed in total phenolic content (981.33-1515.30 mg GAE g-1) and antioxidant capacity (DPPH 59.03-94.29%) during fermentation depending on the raw materials added. The sensory analysis showed that the most preferred sample was green tea+25% whey+mormix+mulberry powder (KMP1). Increasing the fermentation time caused an increase in acidity, and on the 13th day, KMP2 and KMP3 were the samples with the lowest taste scores. It has been obtained from the thesis findings that Kombucha can be evaluated as a new fermented beverage because raw materials such as whey and mormix used in its production provide strong antioxidant properties.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2024Yogurt consumption in Türkiye, commercial use of yogurt yeast, and evaluation of consumers' attitudes toward yogurt-like products produced using different yeasts; [Türkiyede’ki yoğurt tüketimi, ticari olarak yoğurt mayasının kullanılması ve tüketicilerin farklı mayalıklar kullanılarak üretilen yoğurt benzeri ürünlere karşı tutumlarının değerlendirilmesi]
Yangilar, Filiz; Karaca, Özlem
This study aims to determine the consumption of ready-made and homemade yogurt, the level of knowledge about different yeasts (chickpea, dewdrop, sugar, cone, vinegar, etc.) that can be used while fermenting yogurt, and their attitudes toward using yogurt leavening in case it is sold commercially. The research was carried out with 500 participants, 427 females (85.4%) and 73 males (14.6%) between 18 and 74. 77.0% of the female participants and 61.6% of the men shared that they had fermented yogurt. 80.1% of the women and 84.9% of the men did not know about using different raw materials as leavening agents other than yogurt yeast. According to their educational status, 54.5% of associate degree graduates wanted yogurt yeast to be sold in the market, like rennet, 55.9% of postgraduate participants wanted to use it if it was sold, and 48.5% of them said yes to the reliability of yogurt yeast. In addition, the participants stated that they liked to consume yogurt in general, found homemade yogurt healthier, and made their yogurt.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2024Physicochemical, bioactive, microbial, and sensory characteristics of homemade vinegar produced with a local apple variety using a traditional method
Kiliçgün, Hasan; Yangilar, Filiz
Apple is one of the most widely grown fruits in the world and can be found fresh in the market throughout the whole year due to its excellent storage ability. In addition to fresh consumption, apples are processed into a variety of products including fruit juice, vinegar, jams, and pies. In this study, the bioactive contents and microbial, physicochemical, and sensory properties of seven vinegars traditionally produced using a local apple variety, Kara Sakı, with different yeast materials (Saccharomyces cerevisiae, chickpea, buckwheat, barley, whey, natural home apple vinegar, and commercial apple cider vinegar) were assessed. The results indicated significant differences among vinegar samples for dry matter, ash, pH, total acidity, degrees Brix, alcohol, viscosity, total sugar, and color values. The total antioxidant capacity (DPPH assay as %), total polyphenolic contents, and total flavonoid contents of the seven apple vinegars were in range of 29.17%–82.64%, 44.45–470.30 mg gallic acid equivalent/100 mL, and 34.82–81.02 mg quercetin equivalent/100 mL, respectively. Total mesophilic aerobic bacteria, mold and yeast, lactic acid bacteria, and acetic acid bacteria counts ranged from 2.62 to 5.53 log CFU/mL, 1.0 to 3.4 log CFU/mL, 1.01 to 3.85 log CFU/mL, and 1.35 to 4.48 log CFU/mL, respectively. The sensory evaluation results showed that the panelists preferred the commercial, natural, and chickpea vinegars the most. The findings suggest that the use of traditional processes for the production of fruit vinegars is promising in terms of producing differentiated vinegars and obtaining high levels of human health-promoting contents.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2024Effects of Nettle (Urtica dioica) Extract on Versus Pathogenic Microorganisms in Yogurt Production; [Yoğurt Üretiminde Isırgan Otu (Urtica dioica) Ekstraktının Patojenik Mikroorganizmalara Karşı Etkileri]
Gülhan, Barış; Yangilar, Filiz
Contamination with pathogenic bacteria is the most common cause of foodborne illness and represents a public health problem worldwide. These pathogens can be controlled by adding extracts to fermented milk. In the present study, the effects of nettle extract on selected pathogenic bacteria in yogurt production were investigated. For this purpose, the antibacterial effectiveness of the extract additives in the presence of bacteria was examined and compared. Yoghurt samples, 24 different samples contaminated with 7 standard pathogen strains, were analyzed for chemical properties (pH and acidity) and antimicrobial activity after 1, 7, 14 and 21 days of storage at 4 °C. In particular, it was found that the decrease in pH and increase in acidity in the nettle extract samples after 21 days were significantly greater than in natural yogurt and yogurt samples containing nettle extract (0.5% and 1%, respectively) (p<0.05). Pathogens were reduced more significantly in samples treated with nettle extracts, which have antibacterial activity against pathogens. In particular, compared to natural yogurt, these samples showed significant antibacterial effects on the standard strains Streptococcus pneumoniae ATCC 45615, Klebsiella pneumoniae ATCC 70063 and Pseudomonas aeruginosa ATCC 27853 (p<0.01). Furthermore, in the samples containing nettle extract, the 1% concentration had synergistic effects on Streptococcus pneumoniae ATCC 45615, while the 0.5% concentration had synergistic effects on Klebsiella pneumoniae ATCC 70063 and Pseudomonas aeruginosa ATCC 27853. Overall, these results suggest that the nettle extract could be used as a natural preservative to improve the safety of yogurt and other dairy products.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2023Determination of antioxidant capacity, citric acid, phenolic compounds, physicochemical and sensory properties of Pepino marmalade yogurts enriched with erythritol and amaranth flour at different concentrations
Yangilar, Filiz
This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and polyphenols in yogurt for increasing nutritional value and improving storability. Both Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and WHC of the yogurt samples. The diphenyl-1 picrylhydrazyl scavenging activity (DPPH), radical cation (ABTS*+) scavenging assay, oxygen radical absorption capacity (ORAC), and ferric-reducing antioxidant capacity (FRAP) were found to be in the range of 4.5–46.6%, 166.2–1022 µg AAE/g, 2.61–4.49 µmol Trolox/g, and 4.9–23.88 µmol Fe2+/g respectively. As the concentration of marmalade and amaranth flour increased, the samples showed higher b* and lower a* and L* values. In addition, the panelists stated that they enjoyed the yogurt samples with Pepino marmalade and amaranth flour.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2022Evaluation of the relationship between chronotype, adherence to the Mediterranean diet, and cardiometabolic health in adults
Yilmaz, Sevil Karahan; Yangilar, Filiz
Introduction: This study was planned to evaluate the relationship between chronotype, adherence to a Mediterranean diet, and cardiometabolic health in adults. Methodology: Descriptive, cross-sectional, and cross-analytical study. A total of 205 adults from Turkey, who were 18-65 years old, completed an online survey between May and June 2021. Participants filled out a questionnaire that contained the general information form, anthropometric measurements, cardiometabolic health status, chronotype, and adherence to the Mediterranean diet. Results: 69 (33.7%) men and 136 (66.3%) women participated in the study. According to the BMI classification, 38.5% were overweight, and 14.6% were people with obesity. 9.3% of the participants stated that they had cardiovascular disease and 8.3% stated that they had type 2 diabetes. The mean chronotype scale score of the participants was calculated as 51.8 (17.3), 42 (20.5%) morningness type, 139 (67.8 %) intermediate type, and 24 (11.7%) eveningness type. The mean PREDIMED (PREvención con DIeta MEDiterránea) score of the adults participating in the study was 5.7 (1.7), and it was determined that 46.3% had low adherence to the Mediterranean diet, 51.7% had medium and 2.0% had high. A significant difference was found between the participants' age, BMI classification, occupation according to chronotype, and waist circumference according to Mediterranean diet compliance (p<0.05). A negative correlation was found between waist circumference and PREDIMED score (r=-0.160, p<0.01). Conclusions: It was observed that the majority of the adults were in intermediate chronotype and their adherence to the Mediterranean diet was low. No relationship was found between chronotype, adherence to the Mediterranean diet, and cardiometabolic health.
RDL Kalıcı Kaydıİncele - Review ArticleAçık Erişim2021L-Karnitinin Beslenme ve Sağlık Açısından Değerlendirmesi
Yangilar, Filiz
Kas dokusu ve miyokardda yüksek konsantrasyonda bulunankarnitin (trimetilamino-β-hidroksibutirat), vücudumuzun doğal bir bileşiği olup uzun zincirli yağ asitlerinin iç mitokondriyal membrandangeçişini sağlamada etkili olmaktadır. Elzem bir besin bileşeni olan karnitin, hücre ve dokularda, açil-L-karnitinin hem serbest karnitin hemde açilkarnitin formu olarak bulunur. Karnitinin uzun zincirli yağ asitleri üzerindeki etkisiyle vücutta fazla miktarda bulunan yağ kütlesindenenerji karşılanarak, yağ dokusundan kilo kaybı sağlanmış olur. Aynı zamanda karnitin, sinir sisteminde de antioksidan ve nörotrofik etki göstermektedir. İlaç olarak kullanıldığında, aşırı dozlarda risk düzeyiyüksek olup istenmeyen etkilere neden olabilmektedir. Aslında insanvücudu ihtiyacı olan miktarda karnitini sentezleyebilme özelliğine sahiptir. Fakat bazı organizmalarda sentez miktarı ya da kullanılabilecekoranda karnitinin dokulara transferi yeterli olamayabilir. Karnitinin%75’i ekzojen olarak besinlerden sağlanırken, %25’i endojen olarakböbrek, karaciğer ve beyinde sentezlenmektedir. L-karnitin içeriği, çeşitli gıda ürünleri arasında farklılık göstermektedir ve bitkisel ürünlerden daha çok hayvansal ürünler L-karnitin içeriğine sahiptir. Özelliklekırmızı et ve süt ürünleri, L-karnitin açısından en zengin gıda kaynaklarını oluşturmaktadır. Bu derlemede L-karnitin metabolizması, biyoaktif özellikleri, gıda işleme yöntemlerinin L-karnitin üzerine etkileri ileL-karnitinin beslenme ve sağlık üzerine etkileri vurgulanmıştır.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2018Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage
Oğuzhan Yıldız, Pınar; Yangilar, Filiz; Çelik Kızılkaya, Pınar
Effects of fortification with Kımı plants and whey produced from Çeçil cheese on the chemical, microbial and sensory properties of Kımı pickle samples during storage time (20th and 40th days) were investigated in the study. Differences in microbiological and chemical changes were found to be statistically significant (P < 0.05) during storage period. Whey added Kımı pickles containing statistically higher lactic acid bacteria counts than the control samples. Protein and dry matter rates of whey added Kımı pickle samples were also found to be higher than the control groups. According to the results of sensory analysis, control and 10% whey added K1 samples were preferred by the panellists during ripening more than the others (K2, K3, K4, and K5). This study results might give opinions about the lactic acid bacteria (LAB) population associated with traditional whey added Kımı pickles and constitute a LAB strain resource for further studies involving the development of starter cultures.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2018Effects of using combined essential oils on quality parameters of bio-yogurt
Yangilar, Filiz; Yildiz, Pinar Oguzhan
Present study aims to develop a new type of probiotic yogurt with ginger and chamomile essential oils (EOs) at therapeutic levels (0.2 and 0.4%) by evaluating its some physical, chemical, microbiological and sensory characteristics. Probiotic types of yogurt samples and those with 0.4% ginger EO gave the largest counts of viable probiotic bacteria in the rates of 8.32 cfu/g and 8.01 cfu/g, respectively. It gave larger syneresis rate (8.64 mL/25 g) on the first day than the rest of the samples while C1 (only probiotic strain with direct vat set starter culture) sample represented the lowest rate (5.9 mL/25 g) on day 21. Among the samples with various contents, C2 (inoculated probiotic strain with 0.2% essential oil ginger) and C3 (inoculated probiotic strain with 0.4% essential oil ginger) were found to be organoleptically the most acceptable with close scores to that of control. Practical applications: Antibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. During bio-yogurt storage, the edible film incorporating ginger and chamomile essential oils showed reducing effect on the microbial growth and extended the shelf-life of samples.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2017Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yogurts Supplemented with Corn Flour
Yangilar, Filiz; Çakmakçi, Songul
It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yogurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yogurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu g(-1) during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) has the lower the syneresis on the 21st day of storage. The CF+PC ( 5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yogurts. The general acceptability of yogurt involving 5% PC decreased significantly than the others. Considering all the properties in general, 2.5% CF + PC sample it is recommended to be found as probiotic yohurt.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2017Probiotic shelf-life, mineral contents and others properties of probiotic yogurts supplemented with corn flour; [Mısır unu ilavesiyle üretilen probiyotik yoğurtların probiyotik raf ömrü, mineral içeriği ve diğer özellikleri]
Yangilar, Filiz; Çakmakçi, Songül
It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yogurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yogurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu g-1 during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) has the lower the syneresis on the 21st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yogurts. The general acceptability of yogurt involving 5% PC decreased significantly than the others. Considering all the properties in general, 2.5% CF + PC sample it is recommended to be found as probiotic yohurt.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2017Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese
Yangilar, Filiz
Effects of the edible films coated with natamycin (N) solutions and enriched with essential oils (EOs) were investigated on the chemical (e.g., the rates of pH, dry matter, fat, acidity, salt, protein, water soluble nitrogen, ripening index (RI), 12% trichloroacetic acid-soluble nitrogen, and pH 4.6 soluble-nitrogen), microbial (e.g., total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliform and mould) and sensory properties of Kashar cheese during ripening time (3rd, 30th, 60th and 90th days) in the present study. Antimicrobial effectiveness of the films against moulds was measured on 30th, 60th, and 90th days of storage. The highest and lowest mould counts were determined for the C (2.87 log cfu/g) and N5 (1 log cfu/g) samples, respectively, at 90 days of ripening. Compared to other cheese samples, C and N3 coated cheese samples represented higher levels of water-soluble nitrogen and RI at the end of storage. N3 coated cheese samples were preferred more by the panellists while N5 coated cheese samples received the lowest scores. Practical applications: Antibacterial and antioxidant activities of essential oils have received considerable attention in food preservation. During Kashar cheese storage, the edible film incorporating oregano and rosemary essential oils coating process showed reducing effect on the microbial growth and extended the shelf-life of Kashar cheese.
RDL Kalıcı Kaydıİncele - Conference ObjectYalnız künye2016Microbial polysaccharides and the applications in food industry
Yangilar, Filiz; Yildiz, Pinar Oguzhan
RDL Kalıcı Kaydıİncele - Conference ObjectYalnız künye2016Biotechnological production and application of betalain pigments for food plants
Cebi, Kadir; Yangilar, Filiz
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2016Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese
Yangilar, Filiz; Oğuzhan Yildiz, Pinar
BACKGROUND: The objective of the present study was to investigate the effects of the dipping application of coating materials such as casein (Cas), casein/natamycin (Cas/N) and natamycin (N) solutions on chemical (e.g. pH, dry matter, fat, acidity, salt, protein, water-soluble nitrogen, ripening index, 12% trichloroacetic acid-soluble nitrogen and pH 4.6 soluble nitrogen), microbial (e.g. total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliforms and mould) and organoleptic properties of Kashar cheese samples during ripening (3, 30, 60 and 90 days). RESULTS: The difference in microbiological and chemical changes between samples were found to be significant (P < 0.05) during the ripening period. The highest and lowest mould counts were determined for the control (2.87 log cfu g-1) and the Cas/N (<1 log cfu g-1) samples, respectively, at 90 days of ripening. Compared to other cheeses, control and Cas/N-coated cheeses had higher levels of water-soluble nitrogen and ripening index at in the end of storage. The Cas/N-coated cheese samples were preferred more by the panellists, while N-coated cheese samples received the lowest scores. CONCLUSION: This study suggests that coating could be used to improve the quality of Kashar cheese during ripening.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2016Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre
Yangilar, Filiz
Background: In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective: In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Method: A total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres. Results: Flour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions: Peach fibre concentrates might be used as a good source of nutraceutical ingredients.
RDL Kalıcı Kaydıİncele - ArticleAçık Erişim2016Effect of the fish oil fortified chitosan edible film on microbiological, chemical composition and sensory properties of göbek kashar cheese during ripening time
Yangilar, Filiz
Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90th d, while in C1 as 3.89 Log CFU/g on the 90th d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.
RDL Kalıcı Kaydıİncele - ArticleYalnız künye2015Mineral contents and physical, chemical, sensory properties of ice cream enriched with date fibre
Yangilar, Filiz
Date samples of Amber cultivar straining from Medina region (Saudi Arabia) were analysed for their chemical compositions and physicochemical properties of date fibre in the present study. Fibre rich date pieces were found to contain 80.2 g/100 g total dietary fibre, 16.32 g water/g sample water-holding capacity while 9.50 g oil/g sample oil-holding capacity. It can be stated from these results that fibre content of date is a valuable dietary fibre source and used in food production as an ingredient. Effects of the addition of date fibres at different concentrations (1, 2, 3 and 4%) were investigated on the physical, chemical, sensory properties and mineral content of ice cream in the present study. It was found that elemental composition of ice cream samples was affected significantly by the addition of date fibre concentrations (p<0.05) and the rates of K, Mg and Zn especially increased in the samples depending on the content of date fibre while the content of Ca and P decreased. It was determined from the sensory results that ice cream sample containing date fibre in the rate of 1 and 2% received the highest score from panellists.
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