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The utilization of externally bonded carbon fiber-reinforced polymers (CFRPs) and glass fiber-reinforced polymers (GFRPs) for reinforcing and retrofitting components has garnered considerable interest recently, as such composites provide beneficial properties, including a high modulus of elasticity, high strength, and low weight. This work conducts a finite element analysis, verified through laboratory experiments on 14 reinforced concrete (RC) beams. The primary focus is the final load of these components, considering varying CFRP orientations relative to the loading direction. In this research, the performances of control beams and RC beams are compared to assess the effectiveness and efficiency of different strengthening methods. The results demonstrated that bonding CFRP sheets with V-shaped end anchorages on the tension side was highly effective in improving the flexural capacity of RC beams in the weaker concrete strength group. This strengthening method resulted in a substantial increase in strength (of around 29.8%) in the higher concrete strength group. In addition, utilizing V-shaped end anchorages to bond CFRP sheets on the tension side proved to be a highly efficient technique for improving flexural strength. Conversely, bonding inclined CFRP strips to the sides of RC beams was highly effective at enhancing the shear capacity of the beams. These outcomes convincingly demonstrate the effectiveness of FRP for the reinforcement of structural components. The specimens strengthened with inclined strips exhibited enhanced shear and deformation capacity compared to those strengthened with vertical strips.

This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and CUPRIC reducing antioxidant capacity (CUPRAC) values were 317.4 mg GAE/100 g, 81.87%, and 6952.8 mg Trolox/100 g, respectively. The capsaicin, dihydrocapsaicin, and total carotenoid content were 175.8 mg/100 g, 71.01 mg/100 g, and 106.3 µg/g, respectively. All emulsions indicated shear-thinning, viscoelastic solid-like behavior, and recoverable characteristics, which were improved via enrichment with HPOB. The thermal loop test showed that the low-fat sample formulated with 3% HPOB indicated little change in the G* value, showing that it exhibited high emulsion stability. The induction period values (IP) of the salad dressing samples containing HPOB (between 6.33 h and 8.33 h) were higher than the IP values of the control samples (3.20 h and 2.58 h). The enrichment with HPOB retarded the formation of oxidative volatile compounds of hexanal, nonanal, and 1-octene-3-ol. According to the results presented in this study, HPOB could be effectively used in a low-fat salad dressing to enhance its rheological characteristics and oxidative stability.

This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production. Firstly, a plant-based drink was produced from cold-pressed coconut oil by-products (COB drink) and compared with a commercial coconut drink. The fat, protein, and zeta potential values of coconut drink obtained from COB were higher than those of the commercial samples. In addition, the particle size value of the drink obtained from COB was found to be lower than that of the commercial drink. In the second stage, full-fat and low-fat plant-based ice cream samples using COB drink were produced and compared to control ice cream samples (produced by the commercial coconut drink) in terms of rheological, sensorial, and thermal properties. Rheological analysis showed that all plant-based ice cream samples indicated pseudoplastic, solid-like, and recoverable characteristics. Low-fat commercial control ice cream samples (C1) indicated the lowest K value (9.05 Pasn), whereas the low-fat plant-based ice cream sample produced by the COB drink (COB-3) exhibited the highest K value (17.69 Pasn). ΔHf values of the plant-based ice cream samples varied from 144.70 J/g to 172.70 J/g. The low-fat COB ice cream stabilized with 3% COB and full-fat COB ice cream samples showed lower ΔHf values than control ice cream samples, indicating that the COB ice cream showed desired thermal properties. The COB drink may be utilized in plant-based ice cream without altering sensory qualities, and low-fat ice cream could be manufactured in the same manner to attain full-fat ice cream quality characteristics. The results of this study demonstrated that COB can be successfully used as an inexpensive raw material source in the production of full-fat and reduced-fat vegetable-based ice cream.

This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavior (n < 1). The dough samples exhibited solid-like characteristics attributed to G′ > G″, indicative of their viscoelastic nature. The storage modulus (G′) and loss modulus (G″) escalated with higher levels of MTP, suggesting an overall enhancement in dough viscoelasticity. The muffin containing wheat flour displayed the lowest hardness value, followed by MTP-added muffins at ratios of 12% and 9%. Additionally, MTP-added muffins exhibited greater springiness values than control samples without MTP (C2). However, the oxidative stability of MTP-added muffins was lower than the wheat control muffin (C1) and gluten-free control muffin. The protein content in muffins increased with MTP addition, reaching parity with wheat flour muffins at 6% MTP replacement. Sensory analysis revealed that substituting RCS with up to 6% MTP did not significantly alter the overall quality (p > 0.05), whereas higher MTP levels (9% and 12%) led to a decline in sensory attributes. Incorporating MTP at up to 6% yielded protein-enriched muffins with sensory characteristics comparable to the wheat flour muffin (C1). Furthermore, higher MTP additions (9% and 12%) conferred more favorable textural properties than the C2 muffin. However, the oxidative stability of the control muffins was found to be higher than that of MTP-added muffins. This study suggested that MTP could be a potential ingredient to increase the protein amount and specific volume of gluten-free muffins and to improve textural attributes such as springiness and hardness.

This study aimed to investigate the utilization of cold-pressed chia-seed oil by-products (CSOB) in a low-fat ice cream formulation as a fat replacer and stabilizer. In the study, ice cream emulsion mixtures were formulated by using 0.2–0.4% xanthan gum (XG), 2.5–12.5% fat, and 1–3% CSOB. Optimization was performed using the response surface methodology (RSM) and full factorial central composite design (CCD) based on the flow behavior rheological properties of the emulsions obtained from 17 different experimental points. All of the emulsion samples showed non-Newtonian shear-thinning flow behavior. The consistency coefficient (Κ) values of the emulsion samples were found to be 4.01–26.05 Pasn and were significantly affected by optimization parameters (p < 0.05). The optimum formulation was determined as 0.29% XG, 2.5% CSOB, 2.5% fat. The low-fat (LF-IC) and full-fat control samples (FF-IC) were compared to samples produced with an optimum formulation (CBLF-IC) based on the steady shear, frequency sweep, and 3-ITT (three interval thixotropy test) rheological properties, thermal properties, emulsion stability, light microscope images, and sensory quality. CBLF-IC showed similar rheological behavior to FF-IC. The mix of CBLF-IC showed higher emulsion stability and lower poly-dispersity index (PDI) value and fat globule diameters than those of FF-IC and LF-IC. The thermal properties of the samples were significantly affected by the addition of CSOB in an ice cream mix. CBLF-IC exhibited a lower temperature range (ΔT), enthalpy of fusion (ΔHf), and freezing point temperature (Tf) than those of FF-IC and LF-IC. While CBLF-IC exhibited a higher overrun value than other samples, it showed similar sensory properties to the FF-IC sample. The results of this study suggested that CSOB could be used successfully in low-fat ice cream production. This study also has the potential to gain new perspectives for the evaluation of CSOB as a fat substitute in a low-fat ice cream.

Objective: The current study was semi-experimentally designed in order to identify the effect of peer education upon breast self-examination (BSE) behaviors and self-esteem among university students.Materials and methods: The study was undertaken with 100 female students who studied at Erzincan University. Peer educators were recruited from the 4th year students. The data were collected with a questionnaire form, BSE skill form and Rosenberg Self-esteem Scale in two phases one month before and after the BSE peer education. For the data assessment; percentage distributions, frequency, mean, standard deviation and Simple T test were employed.Results: The mean age of the participant students was 20.45±1.67 year and all of them were single. It was found that during the first data collection phase, only 16 % of the students performed BSE while during the final data collection phase, the rate of the students performing BSE rose to 77 %. During the first data collection phase, students received a mean score of 2.36±4.13 from BSE skill form while during the last data collection phase they had a mean score of 10.70±3.40 from BSE skill form. When the scores obtained from Rosenberg Self-esteem Scale by the students were examined, it was seen that they received a mean score of 1.20±1.34 during the first data collection phase while they had a mean score of 0.84±1.07 during the final data collection phase.Conclusion: Although short-term feedback was obtained, it was noted that students’ BSE knowledge and skills increased considerably.