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Öğe Determination of powder flow properties of skim milk powder produced from high-pressure homogenization treated milk concentrates during storage(ELSEVIER SCIENCE BV, 2018) Mercan, Emin; Sert, Durmus; Akin, NihatThe aim of this study was to determine effects of high-pressure homogenization (HPH) treatment to milk concentrates on powder flow properties of skim milk powders (SMP). For this purpose, SMP samples were produced from skim milk concentrates which were HPH treated at 0 (control), 50, 100 and 150 MPa. SMP samples were stored 180 days at 20 and 40 degrees C and caking, cohesion and powder flow speed dependency test (PFSD) were performed using a Powder Flow Analyzer. HPH treatment decreased cohesion and caking properties of SMPs. At the 0. day, cake strength of SMPs from HPH treated concentrates varied from 0.43-2.70 mN.m, whereas cake strength of SMP-0(control) was 8.20 mN.m. Cohesion index (CI) of samples ranged from 6.80-15.74 nun during storage. Based on CI, SMPs from HPH treated concentrates showed free and easy flowing flow behavior during storage at 20 and 40 degrees C. In addition, cohesion index at four speeds indicated that SMP from HPH treated concentrates were more flowable at even lower flow speeds then SMP-0. PFSD test verified that all SMP samples showed more free-flowing characteristics with increasing flow speeds. Flow stability of samples ranged from 0.95-1.15 and also flow stability of SMP-0 increased during storage at both 20 and 40 degrees C. The results revealed that HPH treatment to milk concentrates could improve powder flow properties of skim milk powders.Öğe Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt(WILEY, 2018) Mercan, Emin; Sert, Durmuş; Karakavuk, Emrah; Akın, NihatThe aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.Öğe Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt(WILEY, 2017) Mercan, Emin; Akin, NihatIn this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.Öğe Effect of high-pressure homogenisation on viscosity, particle size and microbiological characteristics of skim and whole milk concentrates(ELSEVIER SCI LTD, 2018) Mercan, Emin; Sert, Durmus; Akin, NihatEffect of high-pressure (HPH) homogenisation on milk concentrates were studied. Skim and whole milk concentrates were homogenised at 0-150 and 0-40 MPa, respectively, and viscosity, particle size measurement, microbiological and colour characteristics determined. Up to a pressure of 120 MPa, viscosity of HPH-treated skim milk concentrates (SMC) was proportional to HPH pressure and was lower than that of the control (0 MPa). With whole milk concentrates (WMC), HPH decreased viscosity up to a pressure of 20 MPa; above 30 MPa viscosity increased. According to a power law model, both skim and whole milk concentrates showed shear-thinning flow behaviour. HPH at pressures above 120 MPa completely inactivated the microbial load of SMC. Up to a pressure of 50 MPa, HPH decreased the mean particle size (D [3,2]) of SMC; an increasing trend of D [3,2] was observed above 70 MPa. Except at 40 MPa, HPH decreased D [3,2] values of WMC samples. (C) 2018 Elsevier Ltd. All rights reserved.Öğe Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs(WILEY-BLACKWELL, 2013) Sert, Durmus; Aygun, Ali; Torlak, Emrah; Mercan, EminBackround In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22 degrees C for 14 days. Results Depending on the time of ultrasonic application, a significant increase in egg shell strength (P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell(-1)) on the first day of storage. Conclusion Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells. (c) 2013 Society of Chemical IndustryÖğe Farklı orijinli ballar kullanılarak üretilen set tip yoğurtların soğukta depolama sırasında bazı fizikokimyasal ve mikrobiyolojik özelliklerde meydana gelen değişimlerin belirlenmesi(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2013-07-12) Mercan, Emin; Akın, NihatBu çalışmada %0, 3, 5 ve 7 oranlarında farklı ballar (çam, çiçek, karakovan, kestane ve kekik) ilave edilmiş sütten set tip yoğurt üretilmiştir. 28 günlük depolama süresince yoğurt örneklerinin fizikokimyasal, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Çam balı ilave edilerek üretilen yoğurtların STK değeri (70.75) diğer örneklerden yüksek bulunmuştur. En yüksek pH değeri (4.20) kestane balı ilave edilen yoğurtlarda, en düşük pH değeri (4.13) ise çiçek balı kullanılarak üretilen yoğurtlarda tespit edilmiştir. Farklı balların kullanımı yoğurtların L. bulgaricus ve S. thermophilus sayısında önemli farklılıklar meydana getirmiştir (p<0.01). L. bulgaricus (5.68 log kob/g) ve S. thermophilus (5.86 log kob/g) sayısı karakovan ballı yoğurtlarda daha yüksek bulunmuştur. Duyusal olarak en fazla karakovan balı ilave edilmiş yoğurtlar beğenilirken, en az kekik balı ilave edilmiş yoğurtlar beğenilmiştir.
