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.

Bayir, A.; Sirkecioǧlu, A.N.; Aksakal, E.; Bayir, M.; Haliloǧlu, H.Y.; Güneŝ, M.; Aras, N.M.

Seasonal changes in the fatty acid composition of neutral (NL) and polar lipid (PL) fractions of immature Wels (Silurus glanis) and Bulatmai barbel (Barbus capito capito) were investigated. The most abundant saturated, monounsaturated, and n-3 and n-6 polyunsaturated fatty acids (PUFA) for both fractions were palmitic, oleic, docosahexaenoic (DHA), and linoleic acid, respectively. Themaximum n-3/n-6 PUFA ratio and eicosapentaenoic acid (EPA)+DHA content of the NL and PL fractions were found in the hot and cold seasons, respectively. Thehigh n-3/n-6 ratio and the high EPA+DHA content of the NL fraction might be influenced by the composition of ingested food and that high amount in the PL fraction can be explained by the fact that fish acclimatize to the cold. Finally, these species are recommended for human consumption throughout the year, especially in winter due to the high n-3/n-6 ratio and the EPA+DHA content of the PL fraction during this season.