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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 The Effect of Interaction on the Functional Properties of Dairy Powder Solutions(DAIRY INDUSTRY ASSOC AUSTRALIA, 2010) Yılmaz, Mustafa Tahsin; Sert, Durmuş; Karakaya, MustafaThe effect of interactions between dairy powders skim milk powder (SMP), yogurt powder (VP) and buttermilk powder (BMP) on the functional properties of dairy powder mixture solutions (DPMS) was evaluated by using the simplex lattice mixture design to study 15 combinations of the dairy powders. For this purpose, these dairy powders were produced by spray drying. DPMS were prepared in order to detect the effect of each powder on the functional properties of their mixture solutions. The mixture design approach revealed that SMP increased the pH, protein solubility, water and oil absorption capacity values of DPMS. The foaming capacity and stability values of DPMS were increased by the addition of VP; however, BMP decreased these values. It was concluded that the mixture design could be effectively used to determine the interaction effects of each dairy powder in the dairy mixture solutions.Öğe The effect of some spices extracts on the oxidative stability of Yayik butter(M H SCHAPER GMBH CO KG, 2015) Sert, Durmuş; Arslan, Derya; Ayar, Ahmet; Özcan, Mehmet MusaThe effects of ethyl acetate extracts of some spices on Yayik butter stability were investigated. All extracts were individually incorporated to butter at the levels of 0.2 and 0.5 %. For comparison, a positive control (0.01 % t-butyl-4-hydroxyanisole; BHA) and a non additive-negative control were also prepared and tested. The butter samples were stored at 5 and 25 degrees C for both 120 days. The antioxidant activities of clove, thyme, rosemary, ginger and sumac extracts were similar to the activity of BHA in butter. Free fatty acid values of butter samples fortified by ethyl acetate extracts of cumin, sumac, rosemary, clove, sage and thyme were significantly lower than the values of negative control sample; whereas these fortified samples showed similar values to that of positive control sample. The antioxidative effects of extracts were more evident when the samples were stored at 25 degrees C. Sumac extract showed significant positive effects on storage stability of butter regarding both lower peroxide and thiobarbituric acid values. Cinnamon and sumac extracts brought the most preferred aroma in butter samples stored at 5 and 25 degrees C.Öğe Geleneksel yöntemle üretilen tulum peynirlerinde kullanılan sütün orijinine bağlı olarak olgunlaşma esnasında meydana gelen bazı değişmelerin belirlenmesi(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2011-09-30) Sert, Durmuş; Akın, NihatBu çalışmada inek, koyun, keçi sütleri ve bu sütlerden hazırlanan karışımlar kullanılarak tulum peyniri üretilmiştir. Üretimde iki farklı metot kullanılmıştır. Birinci metotta geleneksel üretim şekli esas alınmıştır. Bu amaç için sütler çiğ olarak tulum peynirine işlenmiştir. İkinci metotta ise 60±2 oC'de 10 dakika süreyle ışıl işleme tabi tutulan sütler kullanılmıştır. Tulum peynirlerinde kurumadde inek, koyun ve keçi sütü kullanılarak üretilen gruplarda sırasıyla % 51.82, 57.20 ve 55.49 ortalama değerlerde belirlenmiştir. En yüksek yağ oranı (% 27.65) koyun sütü kullanılarak üretilen peynirlerde tespit edilmiştir. Tulum peynirlerinde protein oranları inek, koyun ve keçi sütünden üretilen peynirlerde sırasıyla % 20.72, 22.66 ve 21.23 ortalama değerlere sahip bulunmuştur. Olgunlaşma indeksi en yüksek koyun sütünden üretilen peynirlerde (28.36), en düşük inek-koyun-keçi (40:40:20) sütü karışımından üretilen peynirlerde (18.51) tespit edilmiştir. Koyun sütünden üretilen tulum peynirlerinde kısa, orta ve uzun zincirli yağ asitleri sırasıyla % 12.95-18.64, % 37.22-40.44 ve % 30.58-39.94 oranlarında tespit edilmiştir. Keçi sütünden üretilen tulum peynirlerinde major yağ asitleri palmitik (% 28.11-29.86), oleik (cis9) (% 20.35-24.82) ve stearik asit (% 10.12-11.93) olarak bulunmuştur. En düşük konjuge linoleik asit oranı (% 0.69) keçi sütü kullanılarak üretilen tulum peynirlerinde tespit edilmiştir (p<0.01). Tulum peynirlerinin mezofilik laktobasil sayısında en yüksek ortalama değer koyun sütünden üretilen tulum peynirlerinde, en düşük değer inek sütünden üretilen tulum peynirlerinde tespit edilmiştir. Tulum peynirlerinde enterokok sayısı en düşük (5.82 log kob/g) inek sütünden üretilen peynirlerde tespit edilmiştir. Lipolitik bakteri sayısı koyun sütü kullanılarak üretilen peynirlerde 5.85 log kob/g, inek sütü kullanılarak üretilen peynirlerde 4.98 log kob/g olarak belirlenmiştir. İnek, koyun ve keçi sütünden üretilen tulum peynirlerinde tekstür puan ortalamaları sırasıyla 7.21, 7.06 ve 6.99 olarak tespit edilmiştir. En düşük lezzet ve aroma beğenisi inek-keçi (50:50) sütü karışımından üretilen peynirlerde belirlenmiştir. Olgunlaştırma periyodu sırasında tulum peynirleri idealin üstünde yağlı olarak değerlendirilmiştir. Koyun-keçi (50:50) sütü karışımından üretilen tulum peynirleri koku kriteri açısından en fazla beğenilen grup olarak tespit edilmiştir. Tulum peynirlerinin genel kabul edilebilirlik puanları inek, koyun ve keçi sütünden üretilen peynirlerde sırasıyla 7.47, 7.43 ve 7.26 olarak tespit edilmiştir. En düşük genel kabul edilebilirlik puanı inek-keçi (50:50) sütü karışımından üretilen peynirlerde belirlenmiştir.Öğe Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics(SPRINGER INDIA, 2019) Demirci, Talha; Negis, Hale İnci Öztürk; Orac, Aysun; Göktepe, Çiğdem Konak; Atik, Didem Sözeri; Aktaş, Kübra; Demirci, Sümeyye; Sert, Durmuş; Akın, NihatThe aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.Öğe Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts(ELSEVIER, 2020) Demirci, Talha; Sert, Durmuş; Aktaş, Kübra; Atik, Didem Sözeri; Negiş, Hale İnci Öztürk; Akın, NihatThe yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. pantacasei F19 counts was higher than 10(6) CFU/g at the end of storage.Öğe Optimization of the Effect of Sweetener and Dietary Fiber on Rhelogical and Sensory Properties of Salep Beverage(Wiley-Blackwell Publishing, Inc, 2010) Yılmaz, Mustafa Tahsin; Sert, Durmuş; Karakaya, Mustafa; Tiske, Sümeyra S.Rheological properties of salep beverage samples were evaluated in relation to four processing variables: aspartame concentration, 2-6 g/100 mL; lemon fiber concentration, 0.5-2.5 g/100 mL; cooking time, 5-25 min and serving temperature 25-65C. The power law model fitted the shear stress-shear rate data. Salep beverage samples exhibited a shear-thinning behavior. A second-order composite design was used to investigate the effects of the four processing variables on the consistency index (k) and sensory score (Ss) of the samples to find the optimum levels of these processing variables. The aspartame and lemon fiber concentration had the most significant increasing effect on the consistency index and Ss, while serving temperature had a decreasing effect on these values. Based on Ss, optimum conditions were determined as aspartame concentration = 6.0 g/100 mL, lemon fiber concentration = 2.1 g/100 mL, cooking time = 11.6 min and serving temperature = 26C.Öğe Pastörize ve çiğ sütten işlenen kaşar peynirlerinin olgunlaşma sırasında oluşan bazı özelliklerinin belirlenmesi(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2004-08-31) Sert, Durmuş; Akın, NihatBu çalışmada pastörize ve çiğ sütten kaşar peyniri üretilerek ürünün mikrofiorası belirlenmeye çalışılmıştır. Pastörize sütten kaşar peyniri üretimi için %25 oranında Lb.helv. T8 {Lactobacillus helveticus) ve %75 oranında Yoghurt 709® {Streptococcus salivarus subsp. thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) içeren kültür karışımı kullanılmıştır. Çiğ sütten kaşar peyniri klasik metoda göre üretilmiştir. Üretilen kaşar peynirlerinde olgunlaşmanın belirli periyotlarında (1., 7., 15., 30., 60. ve 90. gün) kimyasal, mikrobiyolojik ve duyusal analizler takip edilmiştir. Olgunlaşma süresince örneklerin su oranlarında, titrasyon asitliği, pH ve kurumaddede tuz değerlerinde meydana gelen değişim istatistik! olarak (p<0,05) seviyesinde önemli bulunmuştur. Olgunlaşma sonunda kültür katkılı pastörize sütten üretilen kaşar peynirleri daha yüksek olgunluk indeksine sahip olmuştur. Her iki grup peynirde de toplam psikrotrofik bakteri, toplam maya-küf, toplam koliform grubu bakteri ve E. coli sayısı olgunlaşma süresince sayım limitinin altında kalmıştır. Toplam mezofilik, toplam mezofilik laktik asit ve toplam termofilik laktik asit bakteri sayısında meydana gelen değişim istatistiki olarak önemli bulunmuştur (p<0,01). Duyusal analiz sonuçlarına göre 90 günlük olgunlaşma süresince pastörize sütten üretilen kaşar peynirlerinde aromatik profil gelişirken, çiğ sütten üretilen peynirlerde zayıflamıştır.Öğe Rheological Properties of Tarhana Soup Enriched With Whey Concentrate as a Function of Concentration and Temperature(Wiley-Blackwell Publishing, Inc, 2010) Yılmaz, Mustafa T.; Sert, Durmuş; Demir, M. KürşatThe rheological properties of soup of tarhana enriched with whey concentrate (WC) at different concentrations (0.0, 6.25, 12.5 and 25.0%) were studied in the temperature ranges of 30, 40, 50, 60, 70 and 80C. Tarhana soup with or without WC behaved as shear thinning. The power law model was determined to be adequate (R2 = 0.900-0.999) to fit the flow curves of tarhana soup with or without WC. Temperature dependency of rheological parameters followed the Arrhenius model (R2 = 0.791-0.965). The mathematical models, power law and exponential functions were developed to determine the apparent viscosity (consistency index, k) of tarhana soup as a function of temperature and added WC. The effectiveness of developed combined models was judged by several statistical parameters In general; exponential function fitted better the effect of WC concentration and combined effect of temperature and added WC than power law function did.Öğe Shelf life determination of Yayik butter fortified with spice extracts(WILEY, 2009) Arslan, Derya; Sert, Durmuş; Ayar, Ahmet; Özcan, Mehmet MusaSage (Salvia officinalis L.), cinnamon (Cinnamomum zeylanicum), rosemary (Rosmarinus officinalis L.), clove (Syzygium aromaticum L.), sumac (Rhus coriaria L.), oregano (Origanum vulgare L.), ginger (Zingiber officinale), caraway (Cuminum cyminum L.) and thyme (Thymus vulgaris L.) extracts were added at two concentrations (0.2 and 0.5%) to yayik butter. The butter samples were stored at two different temperatures, 4 degrees C and 25 degrees C. Product acceptability was monitored following the Weibull Hazard sensory method where the end of shelf life was the time at which 50% of panellists found the product unacceptable. Ginger, thyme and cinnamon extracts increased the shelf life of yayik butter and were comparable to the synthetic preservatives sorbic acid and BHA. The shelf life of the samples stored in the refrigerator was approximately twice as long as the samples stored at room temperature.
