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Öğe Determination of microbiological contamination sources during ice cream production in Denizli, Turkey(ELSEVIER SCI LTD, 2004) Kanbakan, U; Con, AH; Ayar, AIce cream is a food commodity consumed widely during summer. The aim of this research is to determine the microbiological contamination sources during ice cream production. The samples were collected from four different pastry shops in Denizli area in Turkey. Samples were taken for microbial analyses from six points (premix, fresh ice cream, sold ice cream, ice cream cabinet, firming dish, scoop water and the hands of factory and sales department personnel). The results showed that premix had low levels of coliforms, Staphylococcus aureus, total aerobic mesophilic bacteria (TAMB) and yeast and mould. The levels of these microorganisms wore higher in the fresh ice cream than their corresponding premixes. Moreover, sold ice cream had the highest levels of all microorganism groups. The samples taken from ice cream cabinet and firming dishes contained low levels of TAMB and yeast-mould but no coliform, faecal coliform or S. aureus. On the contrary, high levels of coliforms, faecal coliform and S. aureus, TAMB and yeast-mould were found in the samples collected from factory/sales department personnel hands and scoop water. Overall results showed that cooling method, personnel hands and scoop water were the main sources of the microbial contamination of ice cream produced and sold in pastry shops. (C) 2003 Elsevier Ltd. All rights reserved.Öğe Interaction of nucleic acid bases and nucleosides with cobalt ions immobilized in a column system(ELSEVIER SCI LTD, 2006) Ayar, A; Mercimek, BThe interactions of ligands, such as adenine, adenosine, uracil and uridine with Co(II) ions immobilized by carboxylated diaminoethyl matrix on sporopollenin were investigated as a function of temperature by the breakthrough technique. The adsorption characteristics of ligands on Co(II)carboxylated diaminoethyl sporopollenin [Co(II)-CDAE-S] were investigated by Scatchard plot analysis under optimized conditions of flow rate and temperature. Equilibrium binding data used in Scatchard plot analysis for adenosine gave rise to a linear plot, indicating the presence of specific interaction and Langmuirean behavior. However, the adsorption of uracil on this ligand-exchange stationary phase was affected by the electrostatic or hydrophobic interaction in the whole concentration range. In the case of adenine and uridine, the adsorption performance was strongly affected by the initial ligand concentration. At high concentration, adenine and uridine were adsorbed specifically to the ligand exchanger matrix exposed on the adsorbent. At lower concentrations, the binding to the second sets of adsorbent was appeared because of nonspecific interaction such as hydrophobic and electrostatic. (c) 2006 Elsevier Ltd. All rights reserved.Öğe Production of a high nutritional value, aromatised yogurt with the addition of non-fat wheat germ(DAIRY INDUSTRY ASSOC AUSTRALIA, 2005) Ayar, A; Elgun, A; Yazici, FThe effect of adding non-fat wheat germ on the nutritional and sensory properties of flavoured yogurts was examined. Flavoured and phytase-supplemented yogurt samples were produced with the addition of 3 g/100 g non-fat wheat germ. Total solids, protein, ash, and total and HCl-soluble mineral (Ca, Mg, Zn, Fe and P) concentrations were increased by adding the germ. The HCl-soluble mineral content of the phytase-supplemented samples were higher than the control yogurts and the yogurts without phytase (p < 0.01). The addition of phytase increased mineral solubility, in addition to presumably lowering the phytic acid content. The raw floury flavour from the germ was removed by adding toasted germ and supplementing with flavouring matters such as strawberry, banana, cocoa and chocolate. Wheat germ-supplemented yogurts constituted a good source of Ca, Mg, Zn, Fe and P.
