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Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0%) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 and 82.37-92.44% respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

Oleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate for their utilization. They also seem to have an improving effect on emulsion properties of albumin. These results highlighted that it is possible to use the oleaster flour in some processed foods such as bakery goods, dairy products (ice cream and yoghurt), beverages and confectionery. Moreover, the oleaster flour could also be used in the preparation of low-fat, high-fiber dietetic products due to its high dietary fiber content.

Zeytinyağı, besleyici kalitesi ve organoleptik özellikleri ile Akdeniz diyetinin önemli bir bileşenidir. Buna ek olarak, zeytinyağı bazı kanser türlerinin, kardiyovasküler hastalıkların, diyabet, inflamatuar ve otoimmün hastalıklarının önlenmesinde insan sağlığı üzerinde olumlu etkilere sahiptir. Bu özellikler yalnızca yağ asidi kompozisyonuna bağlı olmayıp, özellikle fenolik bileşiklerin varlığıyla ilgilidir. Sızma zeytinyağlarının (EVOO) fenolik bileşiklerindeki değişiklikler önemli bir kalite kontrol parametresi olabilmektedir. Bu çalışmanın amacı, Türkiye'deki organik ve konvansiyonel olarak elde edilmiş EVOO’nın bazı fenolik bileşiklerindeki değişiklikleri belirlenmesidir. Beş fenolik bileşik oleuropein, hidroksityrosol, tyrosol, kafeik asit ve p-kumarik asit LC-DAD ile belirlenmiş ve ayrıca LC-MS ile doğrulanmıştır. Farklı markalar tarafından üretilen on adet sızma zeytinyağı (organik ve konvansiyonel) analiz edilmiştir. Oleuropein’nin diğer fenolik bileşiklere göre daha yüksek düzeyde olduğu bulunmuştur. Fenolik bileşenler bulunma düzeyleri yüksekten aza doğru sıralandığında, tyrosol, hidroksityrosol, kafeik asit ve p-kumarik asit olarak belirlenmiştir. Organik olarak üretilen sızma zeytinyağlarının oleuropein konsantrasyonu 3,8-39 mg/kg arasında değişmiştir. Sonuç olarak, organik ve konvansiyonel olarak üretilmiş sızma zeytinyağları fenolik içerik açısından karşılaştırıldığında organik olarak üretilenlerin daha yüksek olduğu saptanmıştır.