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Bu çalışmada, farklı formülasyonlar uygulanarak üretilen reçellerin fizikokimyasal, duyusal ve antioksidan özelliklerinin belirlenmesi amaçlanmıştır. Taze ışkında (Rheum ribes L.) toplam kuru madde, suda çözünür kuru madde, titrasyon asitliği, pH, toplam fenolik madde, DPPH. radikali giderme aktivitesi, toplam şeker, indirgen şeker, sakkaroz değerleri sırasıyla %7.66; %4.50; %1.02 (w/v); 4.14; 1.81 mg GAE/100 g; %87.70; 1.68 g/100g; 1.01 g/100g; 0.64 g/100g olarak tespit edilmiştir. Işkının reçele işlenmesi ile toplam fenolik madde ve DPPH değerlerinde azalma olduğu gözlemlenmiştir. En yüksek toplam fenolik madde miktarı R3 tipinde tespit edilmiştir. HMF miktarlarının tüm reçel tiplerinde standartlara uygun olduğu belirlenmiştir. Duyusal açıdan değerlendirilen reçel tipleri arasında en çok beğenilen ve tercih edilen reçel tipi R1 örneği olmuştur. Işkın’ın taze olarak tüketilmesinin yanında reçele de işlenmesi; kahvaltılık ürün çeşitliliğinin zenginleştirilmesi ve katma değeri olan yeni bir ürünün ortaya çıkarılması açısından faydalı olacaktır.

Vegetables and fruits are found in the most popular diets. And they are considered as rich sources of vitamins and minerals. Vitamin and mineral deficiency are one of the major causes of various diseases that are common nowadays. Especially vitamins which are known to affect directly on various hormones in our body. Melatonin (N-acetyl-5-methoxytryptamine), one of these hormones, is synthesized in various peripheral organs and tissues, especially the pineal gland and retina. Endogenous melatonin secretion rhythm is regulated by the suprachiasmatic nucleus and maintained with a bright dark cycle. Melatonin hormone is responsible for many activities in the human body. In addition to, especially is found in various foods (milk and milk product, nuts, olive oil, and various fruits). In this review, the recent studies that focused on the biosynthesis and metabolism of melatonin in addition to those investigated food content of melatonin and their effects on physiological and biological human health.

Our food contains macro and micro components that are necessary for us to maintain our lives. In particular, it is mandatory to get the necessary vitamins and minerals for vital functions. Turkey has an enormous diversity of food products due to both geographical and climatic conditions. One of these products is walnut that is grown in almost all regions of our Turkey. Vitamin, mineral and fatty acid composition of walnut varies depending on climate conditions such as temperature and humidity. From the health perspective, walnut is considered a valuable food item. Due to its content of silver ions walnut has an important role in balancing brain health and cholesterol levels. On the other hand, walnut is rich in essential fatty acids such as omega-3 fatty acids. Walnut jam -as one of the walnut products is not common due to the high cost. However, the vitamins and minerals content of the walnut green shell – which is used in walnut jam production-, increased the demand and preference of walnut jam. Walnut and its products play an important role in prevention of cardiovascular diseases, cancer and diabetes because of its high content of unsaturated fatty acids. The outlines of this review are walnut functions and composition, its effect on human health, consumption amount and analysis methods, production of walnut products and its health effects., Gıdalarımız geçmişten günümüze hayatımızı sürdürebilmemiz için gerekli olan makro ve mikro bileşenleri içermektedir. Özellikle hayati fonksiyonlar için gerekli olan vitamin ve minerallerin alınması zorunludur. Ülkemiz gerek coğrafi koşulları gerekse de iklim koşullarından dolayı muazzam bir gıda çeşitliliğine sahiptir. Bu ürünlerden bir tanesi de cevizdir. Ülkemizin neredeyse bütün coğrafyasında yetişen ceviz iklim koşuluna (sıcaklık, nem) bağlı olarak vitamin, mineral ve yağ asidi kompozisyonu bakımından farklılık göstermektedir. Ceviz içermiş olduğu besin bileşimi bakımından çok önemli bir yer teşkil etmektedir. Özellikle içerdiği gümüş iyonları nedeniyle beyin sağlığı ve kolestrolün dengelenmesinde önemli bir yere sahiptir. Öte yandan içermiş olduğu elzem yağ asitleri bakımından zengin olan ceviz omega-3 yağ asidini de önemli oranda içermektedir. Ceviz ürünleri içerisinde yer alan ceviz reçeli günümüzde maliyetinin yüksek olmasından dolayı yaygın olmamasına rağmen üretiminde kullanılan yeşil kabuklu cevizin sahip olduğu vitamin ve mineralden dolayı ürünün tercih edilme ve talebini de artırmaktadır. Özellikle doymamış yağ asidi bakımından zengin olan ceviz ve ceviz ürünleri başta kardiyovasküler hastalıklar, kanser, diyabet gibi hastalıkların önlenmesinde ve beslenmede önemli bir yere sahiptir. Cevizin fonksiyonları ve bileşimi, insan sağlığı üzerine etkileri, tüketim miktarları ve analiz yöntemleri, ceviz ürünlerinin üretim şekli ve sağlık üzerine etkileri bu derlemenin konusunu oluşturmuştur.

Türkiye, orijin merkezi olarak adlandırılan gen merkezlerinden küçük Asya ve Akdeniz gen merkezlerinin sınırları içerisinde yer almaktadır. Gen merkezleri arasında kabul edilen Doğu Anadolu Bölgesinin yumuşak ve sert çekirdekli meyve türlerinin primer gen merkezi olduğu bilinmektedir. Kaynakların aşırı kullanımı, kirlilik, iklimsel değişiklikler, gelişme baskısı gibi çevresel tahripler ve genetik erozyon gibi nedenlerle zengin kaynaklarımız hızla kaybolmaktadır. Biyolojik çeşitliliğin korunmasında ekosistemlerin bir bütün olarak korunması temel yaklaşımdır. Ancak, bu kaynakların yalnızca korunması değil aynı zamanda değerlendirilmesi, sürdürülebilir kullanımı, kayıt altına alınması ve toplumun da bu kaynakları bilinçli olarak koruması önemlidir. Bu genotipler üzerinde detaylı araştırmaların yapılması ve çeşit tescili yönündeki çalışmaların yapılması önem arz etmektedir. Bu çalışmada Doğu Anadolu Bölgesinin sahip olduğu elma genetik kaynaklarının antioksidan kapasitesinin incelenmesi hedeflenmiştir. Yapılan analizlerde 57 genotip arasında toplam flavonoid miktarı 113.56-1 136.06 mg-1kg, FRAP (The Ferric Reducing Ability Of Plasma= Fe3+ İndirgeme Gücü) 136.04-802.44 μmol-1g ve DPPH (2,2-Difenil-1-pikrihidrazil) % inhibisyon 10.59-91.01 arasında bulunmuştur. Çalışma sonucunda elma genotipleri arasında farklılıklar olmakla birlikte tiplerin çoğunlukla yüksek antioksidan kapasiteye sahip oldukları ortaya koyulmuştur.

Dünyada tropik ve ılıman bölgelerde yetişen Smilax cinsi, Smilacaceae familyasından tırmanıcı dallara sahip, dikenli gövdeli çok yıllık bitkilerdir. Smilax excelsa L., Türkiye'nin özellikle Karadeniz Bölgesi’nde beslenmede ve tıbbi özelliklerinden dolayı halk hekimliğinde yaygın olarak kullanılmaktadır. Bu araştırmada S. excelsa L.’nin yeşil ve kırmızımsı renge sahip olan genç sürgünleri kullanılmıştır. Bu iki grup, liyofilizatörde (5 mm-Hg basınç, -50°C, 20 sa), mikrodalga fırında (500 W, 5 dk), gölgede (25±2°C, 7 gün) ve kurutma fırınında (50°C, 4 sa) olmak üzere dört farklı yöntem ile kurutulmuştur. Taze ve kurutulmuş yeşil ve kırmızımsı sürgünlerin toplam fenolik madde miktarları, toplam monomerik antosiyanin miktarları ve antioksidan aktiviteleri ile nem ve renk değerleri belirlenmiştir. Antioksidan aktivite, DPPH serbest radikali giderme aktivitesi ve Fe3+ indirgeme kapasitesi (FRAP) yöntemleri ile tespit edilmiştir. Kurutulmuş sürgünlerin nem içerikleri %10.11- %19.09 aralığında değişim göstermiştir. Uygulanan tüm kurutma yöntemleri sürgünlerin L* değerlerini önemli düzeyde (p, Smilax genus, which grows in tropical and temperate regions in the world, is a perennial plant with climbing branches and spiny stems from the Smilacaceae family. Smilax excelsa L. is widely used in the Black Sea region of Turkey for diet and folk medicine due to its medicinal properties. In this study, green and reddish young shoots of S. excelsa L. were used. These two groups were dried by four different drying methods including lyophilization (5 mm-Hg, -50°C, 20 h), microwave drying (500 W, 5 min), shade drying (25±2°C, 7 d), and drying in a drying oven (50°C, 4 h). Total phenolic contents, total monomeric anthocyanin contents, antioxidant activities, moisture contents, and color values of fresh and dried green and reddish shoots were determined. Antioxidant activity was determined by DPPH free radical scavenging activity and Fe3+ reducing capacity (FRAP) methods. The moisture content of the dried shoots varied between 10.11% and 19.09%. All applied drying methods increased L* values of the shoots significantly (p

In this pilot-scale study supercritical carbon dioxide (SCCO2) extraction technique was used for decaffeination of black tea. Pressure (250, 375, 500 bar), extraction time (60, 180, 300 min), temperature (55, 62.5, 70 A degrees C), CO2 flow rate (1, 2, 3 L/min) and modifier quantity (0, 2.5, 5 mol%) were selected as extraction parameters. Three-level and five-factor response surface methodology experimental design with a Box-Behnken type was employed to generate 46 different processing conditions. 100% of caffeine from black tea was removed under two different extraction conditions; one of which was consist of 375 bar pressure, 62.5 A degrees C temperature, 300 min extraction time, 2 L/min CO2 flow rate and 5 mol% modifier concentration and the other was composed of same temperature, pressure and extraction time conditions with 3 L/min CO2 flow rate and 2.5 mol% modifier concentration. Results showed that extraction time, pressure, CO2 flow rate and modifier quantity had great impact on decaffeination yield.

Bu çalışmanın amacı farklı konsantrasyonlarla yeşil çay tozu (YÇT) ilavesiyle üretilen dondurmaların belirli fizikokimyasal özelliklerini, organik asit ve mineral içeriğini değerlendirmektir. YÇT’nin artışı, yağ, titrasyon asitliği, vizkozite, overrun ve b* değerlerinde artışa; kuru madde, protein, pH, ilk damlama zamanı, erime süresi, L* ve a* değerlerinde ise düşüşe sebep olmuştur. Sitrik, laktik, asetik ve propionik asit miktarları YÇT konsantrasyonlarına paralel olarak artmış, orotik ve butirik asit miktarları azalmıştır. Yeşil çayın ilavesiyle Ca, Cu, Mg, K, Zn ve Na minerallerinin oranı artış gösterirken, hiçbir örnekte Al ve Fe bulunmamıştır. Duyusal değerlendirmede sırasıyla en yüksek kabul edilebilirlik skoru kontrol numunesi, YÇT(%1) ve YÇT(%2) numunelerine verilmiştir.

Red cabbage is an attractive vegetable with its rich anthocyanin content, antioxidant potential, and coloring properties. The aim of this study was to determine the properties of lyophilized red cabbage water extract (LRCWE) obtained from fresh red cabbage and the usability of different ratios (0%, 0.4%, 0.6%, 0.8%, 1.0%, and 1.2%) of this extract in the production of pastirma cemen paste. LRCWE had high total phenolic content, anthocyanin content, and antioxidant activity properties. The results showed that besides the increased total phenolic content, anthocyanin content, and antioxidant potential of pastirma cemen paste, the addition of LRCWE significantly improved the desired redness (a*) and consumer acceptability compared to control samples. The best results in terms of redness, functional, bioactive, and sensory properties were determined in cemen pastes containing 1.0% and 1.2% LRCWE. In conclusion, the utilization of 1.0% and 1.2% LRCWE can be recommended as an alternative natural additive to synthetic colorants used in the production of pastirma cemen paste and threatening human health. Practical applications Pastirma is a meat product produced by the salting/curing, the 1st drying, 1st pressing, 2nd drying, cemening and the final drying processes of the whole muscle or muscles. Cemening is defined as keeping the meat in a cemen paste prepared with various materials for a certain period of time and then covering the outer surface of the meat with this paste. Cemening is an important stage affecting the quality features of pastirma. Synthetic dyes that threaten human health are added to the cemen paste to improve the color properties of the pastirma. The results of this research could offer an alternative to the use of colorants produced from natural sources instead of synthetic dyes for pastirma providers and contribute to the nutrition of consumers with healthier and safer meat products. In this way, functional properties of meat products processed as pastirma shall be increased., Scientific and Technological Research Council of Turkey (TUBITAK) [1001-213O244]; Turkiye Bilimsel ve Teknolojik Arastirma Kurumu, The Scientific and Technological Research Council of Turkey (TUBITAK), Grant/Award Number: TOVAG-and 1001-213O244; Turkiye Bilimsel ve Teknolojik Arastirma Kurumu

Lipid oxidation and discoloration are two important problems in the storage of pastrma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastrma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastrma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 +/- 1 degrees C for 150 days. The LRBWE did not influence protein oxidation of pastrma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P < 0.01), and an increase in redness (a*) value (P < 0.01) and sensory properties (P < 0.01) of sliced pastrma compared with control pastrma. These results revealed that the addition of 1.0% or 1.2% LRBWE to cemen paste was effective to improve the colour stability, lipid oxidation, microbial and sensory quality of pastrma during storage. (C) 2020 Elsevier Ltd. All rights reserved., Scientific and Technological Research Council of Turkey (TUBITAK) [TOVAG-1001-213O244]; TUBITAK, This study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) with the project number of TOVAG-1001-213O244. Thus, we would like to thank TUBITAK for their support.

Pastirma is a dry-cured and dried meat product and its coating with a paste defined as “cemening” is one of the most important stages in the formation of its color and quality. However, discoloration is an important problem during production and storage. In this study, the effects of lyophilized red cabbage water extracts (LRCWE; 0.0%, 0.4%, 0.8% and 1.2%) and pH values (4.0, 4.5, 5.0, 5.5 and 6.0) on the color quality and storage stability of the pastirma cemen paste during chilled storage (4 ± 0.5 °C for 90 days) were investigated. LRCWE contain high amounts of phenolic compounds and anthocyanins. Addition of LRCWE and low pH values improved color properties of the pastirma cemen paste (P

The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.

Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 mu mol troloks/100 g, ss-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products. SAN-TEZ program of the Ministry for Science, Industry and Technology [928 STZ.2011/1] This project is supported by the SAN-TEZ program of the Ministry for Science, Industry and Technology within the scope of the project with the code number 928 STZ.2011/1. WOS:000429148700044 2-s2.0-85047668100

Buçalışmanın amacı farklı konsantrasyonlarla yeşil çay tozu (YÇT) ilavesiyleüretilen dondurmaların belirli fizikokimyasal özelliklerini, organik asit ve mineraliçeriğini değerlendirmektir. YÇT’nin artışı, yağ, titrasyon asitliği,vizkozite, overrun ve b* değerlerindeartışa; kuru madde, protein, pH, ilk damlama zamanı, erime süresi, L* ve a* değerlerinde ise düşüşe sebep olmuştur. Sitrik,laktik, asetik ve propionik asit miktarları YÇT konsantrasyonlarına paralelolarak artmış, orotik ve butirik asit miktarları azalmıştır. Yeşil çayınilavesiyle Ca, Cu, Mg, K, Zn ve Na minerallerinin oranı artış gösterirken,hiçbir örnekte Al ve Fe bulunmamıştır. Duyusal değerlendirmede sırasıyla enyüksek kabul edilebilirlik skoru kontrol numunesi, YÇT(%1) ve YÇT(%2)numunelerine verilmiştir., This study aimedto evaluate certain physicochemical quality characteristics, organic acid andmineral compositions of ice creams produced with different green tea powder(GTP) concentrations. The increment of GTP caused an increase in the fat,titratable acidity, viscosity, overrun and b*values, while decreasing the total solid, protein, pH, first dripping time,complete melting time, L*and a* values. The citric, lactic, acetic and propionic acidamounts of samples showed an increase with the increment of GTP, while oroticand butyric acids decreased. Conversely, malic acid was not detected in any ofthe samples. The Ca, Cu, Mg, K, Zn and Na concentrations of samples increasedwith the increment of GTP, while Al and Fe were not found in any of thesamples. On the sensory evaluation, the highest overall acceptability scoreswere given to control by the panellists and followed by GTP(%1) andGTP(%2), respectively.

Stirred-type fruit-flavored yogurt was made by adding cornelian cherry paste and sugar at different ratios. The effects of the paste and sugar addition on the physicochemical and organoleptic properties of yogurt were examined. The titratable acidity, pH, viscosity, whey separation, and organoleptic properties of experimental yogurts were determined at weekly intervals for 21 days. Statistically significant differences were found between the control and fruit-flavored yogurts in terms of viscosity and whey separation. The addition of the fruit paste and sugar to yogurt resulted in an increase in the whey separation, and a decrease in the viscosity. During the storage, the values of the titratable acidity, viscosity and whey separations of experimental yogurts increased, while pH of the yogurts decreased significantly (P < 0.01). Yogurt with 10 kg/100 kg fruit paste and 10 kg/100 kg sugar was more acceptable and high scored with respect to overall acceptability value by panelists; however the result was no...

In the production of medlar pickle was used saccharose concertrations of 0.0%, 30% and 50% as basis of water. Preparing pickles were stored at 10°C and 20°C. During the storage period, the level of acidity and lactic acid bacteria (LAB) counts of pickle samples increased while the levels of pH decreased. This situation was slow in pickles stored at 10°C. The increase of saccharose concentration caused an increase in acidity and LAB count of pickles. The values of the final acidity (%) and pH of the pickles were 1.29 and 3.46, respectively. Lactic acid bacteria counts also increased during the storage period and reached to 108 CFU/ml at the end of 8 weeks. The increase of temperature shortened fermentation duration but mold growth on surface of pickles was abserved.

The effects of different cooking/autoclaving methods were investigated on sucrose, raffinose, stachyose, phytic acid, and tannins content of Seker bean seeds (Phaseolus vulgaris). All these oligosaccharides and antinutrients decreased under various cooking/autoclaving treatments. Among the different cooking/ autoclaving treatments, 18 h sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing oligosaccharides (65–72%), phytic acid (51%), and tannins (100%). These conditions could be recommended to remove undesirable sugar contents and antinutrients of the Seker bean used for culinary purposes.

The objective of this research was to investigate suitability of fresh (unprocessed) and canned grape leaves to prepare Sarma, a traditional Turkish dish. Leaves from four different variety; Hacitesbihi, Agrazaki, Karaerik, and Kabuguyufka were blanched in two different solutions, and the leaves were placed into jars, then filled with tap water and brine containing 3.5 percent salt + 1 percent citric acid and stored for 7 months in ambient temperature. The results of chemical and physical analyses showed that quality of the Karaerik leaves was better than that of the other variety leaves. Also, sensory evaluation indicated that Karaerik and Kabuguyufka varieties were the most suitable grape leaves to produce Sarma dish. We conclude that Kabuguyufka and Karaerik leaves are convenient for Sarma dish as canned while Agrazaki and Hacitesbihi as fresh.