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    The effect of dance over depression [Utjecaj plesa na depresiju]
    (2011) Akandere M.; Demir B.
    Dance and movement therapy are consisted of music, easy exercises and sensorial stimulus and provide drugless treatment for the depression on low rates. In this study, it has been aimed to examine the effect of dance over the depression. A total of 120 healthy male and female conservatory students ranged from 20 and 24 ages volunteered to participate in this study. They were divided randomly into 1 of 2 groups: dance training group (DTG; N=60) and control group (CG; N=60). A dance training program was applied to the subjects three days a week (Tuesday, Thursday, and Saturday) during 12 weeks. The subjects in the control group did not participate in the training and participated only in the pre and post test measurements. Beck Depression Scale was used for the pre and post test measurements of subjects. 12 weeks of dance training has been found to be effective on the depression levels of the subjects participating in the research as the training group (p<0.05). The depression level of males and females before training has meaningfully decreased after 12 weeks of dance training (p<0.05). When the depression levels of the subjects participated in research as the control group were separately evaluated for males and females, no meaningful change has been found in the depression levels during 12 weeks (p>0.05). In conclusion, it has been seen that dance affects the depression levels of university students positively and decreases their depression levels.
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    Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey
    (Wageningen Academic Publishers, 2016) Demir M.K.; Demir B.
    Couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk in Turkey. In this study, different ratios of legume flours (soy bean flour, SBF; chickpea flour, CF; common bean flour, CBF; lentil flour, LF and lupine flour, LUF), buckwheat flour (BWF), and wheat germ were used in the production of couscous in order to improve the nutritional status. Some selected properties of couscous, such as, colour (L*, a* and b*) weight increase (WI) and volume increase, cooking loss (CL), moisture, ash, crude protein, phytic acid contents, minerals and sensory properties were determined. The addition of BWF and different legumes flours (SBF, CF, CBF, LF and LUF) resulted in higher redness (a*) and yellowness (b*), along with lower brightness (L*) values. Generally, the WI and CL of couscous samples increased significantly (P<0.05) with BWF and legume flour. Also the ash, crude protein, phytic acid, Ca, Mg, K, P, Fe and Zn contents of the couscous increased by BWF and legume flour addition. According to the sensory analysis results, legume flour significantly affected taste-odour, appearance, firmness, stickiness and overall acceptability of couscous (P<0.05). The couscous containing LUF and CF samples had the highest scores for overall acceptability. As a result, BWF and different legume flour can be used in couscous formulation for nutritional enrichment with minimum adverse effect on colour and technologic properties. © 2015 Wageningen Academic Publishers.