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    Microbiological and chemical properties of wet tarhana produced by different dairy products
    (SPRINGER INDIA, 2018) Arslan-Tontul, Sultan; Mutlu, Ceren; Candal, Cihadiye; Erbas, Mustafa
    This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC-MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31 mu mol TE/g at the end of fermentation and it was independent of the fermentation period.
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    Production of a minimally processed jelly candy for children using honey instead of sugar
    (ELSEVIER SCIENCE BV, 2018) Mutlu, Ceren; Tontul, Sultan Arslan; Erbas, Mustafa
    This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit juices (orange, strawberry and black mulberry). The mean water content and activity of samples were 23.38% and 0.73, respectively. The acidity and diastase number of samples ranged between 40.12 and 46.09 meq/kg and 15.43-0.00, respectively. While diastase activity of honey was preserved more than 95% by cold mixing technique in candy form, it was completely lost in the hot mixing technique. Increasing of gelatine dose, increased the hardness, adhesiveness, chewiness and gumminess values of candies. Additionally, the glucose, fructose and sucrose contents of cold mixed honey jelly candies were determined as 403.23 +/- 5.24, 491.10 +/- 7.61 and 1.38 +/- 0.12 g/kg, respectively. Addition of fruit juices increased the acidity value and sugar and proline contents of samples. The sensorial acceptability score for honey jelly candies obtained more than 3.5 on a 5-point hedonic scale. In conclusion, a new jelly candy as a healthier alternative to the existing ones was produced by minimal processing with honey and fruit juices instead of sugar syrup and artificial additives without inactivation of bioactive compounds of honey.
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    The use of probiotic-loaded single- and double-layered microcapsules in cake production
    (SPRINGER, 2019) Arslan-Tontul, Sultan; Erbas, Mustafa; Gorgulu, Ahmet
    To date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into consideration. This study aimed to incorporate single- and double-layered microcapsules containing Saccharomyces boulardii, Lactobacillus acidophilus, and Bifidobacterium bifidum, produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 degrees C for 20 min, for plain cake only. After baking of plain cakes, the count of S. boulardii and L. acidophilus as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of S. boulardii and L. acidophilus were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable B. bifidum detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days.