Researches on the therapeutic properties of apples and their products have been drawing attention... more Researches on the therapeutic properties of apples and their products have been drawing attention recent years. Their therapeutic features provide an increase on the popularity of these products and their consumption has a protective effect against certain disorders. Weight loss products made from apples and apple products in use among the public bring out an important risk of patulin. Patulin may occur in apples during harvest and post harvest stages. Process stages and stage conditions may cause an increase or decrease in patulin concentrations. Most of the time, it is impossible to prevent the product from patulin formation. Nature of the process steps such as fermentation, heat treatment and clarification applications or additional steps of production line such as gamma irradiation or application of binding material can help remove patulin from products or reduce its concentration with the lowest cost. In this study, patulin concentration changes are explored during the production processes
A three-factor central composite design was adopted to determine the interactive effects of fat (... more A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%), water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of hamburger patties. Textured soy protein (TSP) content was found to be the most important factor for minimizing fat and moisture loss. Both fat and water content were found to be significantly effective (P < 0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the Rsquare values of 0.954, 0.969 and 0.964, respectively.
Dünya genelinde yapılan çalıĢmalar incelendiğinde yeni yağlık zeytin çeĢitlerinin elde edilmesi a... more Dünya genelinde yapılan çalıĢmalar incelendiğinde yeni yağlık zeytin çeĢitlerinin elde edilmesi amacıyla çok sayıda araĢtırma programları yürütüldüğü görülmektedir. Bunun yanı sıra az sayıda da olsa yeni sofralık veya çift amaçlı (sofralık ve yağlık) zeytin çeĢitlerinin elde edilmesinin amaçlandığı ıslah çalıĢmaları da yapılmıĢtır. Farklı amaçlar ile baĢlamıĢ olan bazı ıslah çalıĢmalarında yeni çeĢit adaylarının hem sofralık hem de yağlık olarak değerlendirilebilecek özelliklere sahip olması araĢtırmacıların dikkatini çekmiĢtir. Bu derleme ile geçmiĢten günümüze farklı ülkelerde ıslah çalıĢmalarıyla elde edilmiĢ zeytin tipleri içerisinde tarımsal özellikleri ile ön plana çıkan ve hem sofralık zeytin hem de zeytinyağı sanayinin ihtiyaçlarını karĢılayabilecek özelliklerde zeytinlere sahip çeĢit adaylarının özellikleri hakkında bilgi verilmesi amaçlan-mıĢtır.
This research was aimed to determine characters of raw and processed fruits of 5 crossed olive ty... more This research was aimed to determine characters of raw and processed fruits of 5 crossed olive types which had potential for registration according to agronomic characteristics. Fruits of Gemlik which is the Turkey's most important black table olive cultivar were used for comparison. Number of olives per kilogram, flesh to seed ratio, water, oil, total and reducing sugar, and phenolic compounds were analyzed. Sensory and salt analyses also were applied to processed olives. For processing, olives were debittered by 0,5% NaOH and then put in brine which contained 5% salt at pH 4,5. At 4 th day of keeping the olives in brine, 10 7 cfu/mL L. plantarum were inoculated to the brine for fermentation. Fruit weight was increased after table olive production. GE015 and LU001 had better fruit and MU008 had better sensory characteristics so that they have potential for registration as a new table olive cultivar.
In this study, table olive characteristics of 17 olive genotypes were evaluated. These genotypes ... more In this study, table olive characteristics of 17 olive genotypes were evaluated. These genotypes were obtained by advanced olive selections after the cross breeding program. Number of olives per kilogram and flesh to seed ratio of the fruit of these genotypes were determined between 91±10.83-223±27.25 and 3.50±0.17-6.51±0.12. Reduced sugar, hydroxytyrosol and oleuropein contents of olives of genotypes were detected between 1.41±0.12-4.30±0.16 mg/kg, 122.37±35.6-3857.46±171.4 mg/kg and 180.07±9.6-3271.09±387.4 mg/kg respectively. Some olive genotypes showed better table olive characteristics than Gemlik cultivar so that they have potential for registration as a table olive cultivar. Some olives contain high concentration of hydroxytyrosol which are noteworthy for nutritional physiology and some olives contain low concentrations of oleuropein which are remarkable for processing technology. Also some genotypes can be used both table olive and oil production.
ÖZ Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören... more ÖZ Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören, açlık ve susuzluğu gidermenin ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir. Söz konusu ürünlerin yüksek kalorili olması, aşırı tüketimlerinin özellikle fazla şeker alımı ile ilişkilendirilebilen çeşitli hastalıklara neden olması ve tüketicilerin daha sağlıklı ürün gruplarına yönelmesi gibi nedenler, diğer gıda sektörlerinde olduğu gibi bu sektörde de üretilen ürünlere yönelik birtakım değişikliklerin yapılmasını zorunlu kılmıştır. Bu bakımdan günümüzde araştırmacılar, sektörde var olan şekerleme ürünlerinin üretiminde ve ürün içeriğinde değişiklikler yapıp, farklı ve yenilikçi yaklaşımlar kullanarak henüz yeni olan fonksiyonel şekerleme ürünlerinin üretimi üzerinde çalışmaktadırlar. Bu çalışma kapsamında, şekerleme endüstrisinde yoğun bir şekilde üretilen ve oldukça rağbet gören, sert şeker, yumuşak şeker, çikolata ve sakız ürünlerine fonksiyonellik kazandırılması amacıyla yapılan bilimsel çalışmalar derlenmiştir.
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Apple seeds are among the major natural sources of antioxidants and can be used in various indust... more Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyses of defatted apple seed flours were firstly done in our study. Total phenolic content, DPPH and ABTS radical scavenging activity of defatted seed materials were determined between 2861-5141 mg GAE/kg defatted seed, 21.447-43.562 µmol, and 291.500-391.797 µmol Trolox/g defatted seed, respectively. It was observed that the content of phloridzin represented 52-67% and 75-83% of the total phenolics that measured by the Folin-Ciocalteu assay and HPLC method, respectively. In the second part, chewing gums including defatted seeds were prepared and characterized in terms of phloridzin dissolution. The novel model described dissolution kinetics of phloridzin from chewing gum better than Higuchi and Korsmeyer-Peppas models. The results demonstrated that 5 min was enough for the dissolution of almost all phloridzin (88.43-96%) determined by centrifugation method and according to the model parameters, the chewing gum formulation can be optimized for providing controlled dissolution. Chewing gum could be a suitable delivering material for phloridzin uptake, and apple seeds, a valuable agricultural by-product, could be evaluated in this way.
Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik ... more Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğer fiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllarda stabil kalmıştır. Günümüzde ise, kaliteli natürel zeytinyağlarının endüstriyel anlamda üretilebilmesi için geleneksel kesikli üretimin, sürekli üretim sistemine dönüştürülmesi ve üretim kapasitelerinin iyileştirilmesi için gelişmiş makinelerin tasarlanması ve oluşturulması amaçlanmaktadır. Bu bakımdan, gıda ürünlerinin işlenmesinde keşfedilen yeni teknolojilerden biri olan vurgulu elektrik alan (Pulsed electric field, PEF) uygulaması, birçok gıdanın işlenmesinde başarılı bir şekilde uygulanabildiği gibi natürel zeytinyağının üretiminde de verimi arttırmak ve aynı zamanda yüksek kalitede son ürün elde etmek için önerilmektedir. Bu derlemede, PEF işleminin temel prensipleri ile bu tekniğin zeytinyağının üretim verimine etkisi ve son ürünün kalitesi üzerindeki rolünün ortaya konması amaçlanmıştır. Anahtar kelimeler: Natürel zeytinyağı, vurgulu elektrik alan, yağ verimi
International Journal of Food Science and Technology, Apr 6, 2022
SummaryIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from... more SummaryIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (&gt;10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P &lt; 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P &lt; 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.
Researches on the therapeutic properties of apples and their products have been drawing attention... more Researches on the therapeutic properties of apples and their products have been drawing attention recent years. Their therapeutic features provide an increase on the popularity of these products and their consumption has a protective effect against certain disorders. Weight loss products made from apples and apple products in use among the public bring out an important risk of patulin. Patulin may occur in apples during harvest and post harvest stages. Process stages and stage conditions may cause an increase or decrease in patulin concentrations. Most of the time, it is impossible to prevent the product from patulin formation. Nature of the process steps such as fermentation, heat treatment and clarification applications or additional steps of production line such as gamma irradiation or application of binding material can help remove patulin from products or reduce its concentration with the lowest cost. In this study, patulin concentration changes are explored during the production processes
A three-factor central composite design was adopted to determine the interactive effects of fat (... more A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%), water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of hamburger patties. Textured soy protein (TSP) content was found to be the most important factor for minimizing fat and moisture loss. Both fat and water content were found to be significantly effective (P < 0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the Rsquare values of 0.954, 0.969 and 0.964, respectively.
Dünya genelinde yapılan çalıĢmalar incelendiğinde yeni yağlık zeytin çeĢitlerinin elde edilmesi a... more Dünya genelinde yapılan çalıĢmalar incelendiğinde yeni yağlık zeytin çeĢitlerinin elde edilmesi amacıyla çok sayıda araĢtırma programları yürütüldüğü görülmektedir. Bunun yanı sıra az sayıda da olsa yeni sofralık veya çift amaçlı (sofralık ve yağlık) zeytin çeĢitlerinin elde edilmesinin amaçlandığı ıslah çalıĢmaları da yapılmıĢtır. Farklı amaçlar ile baĢlamıĢ olan bazı ıslah çalıĢmalarında yeni çeĢit adaylarının hem sofralık hem de yağlık olarak değerlendirilebilecek özelliklere sahip olması araĢtırmacıların dikkatini çekmiĢtir. Bu derleme ile geçmiĢten günümüze farklı ülkelerde ıslah çalıĢmalarıyla elde edilmiĢ zeytin tipleri içerisinde tarımsal özellikleri ile ön plana çıkan ve hem sofralık zeytin hem de zeytinyağı sanayinin ihtiyaçlarını karĢılayabilecek özelliklerde zeytinlere sahip çeĢit adaylarının özellikleri hakkında bilgi verilmesi amaçlan-mıĢtır.
This research was aimed to determine characters of raw and processed fruits of 5 crossed olive ty... more This research was aimed to determine characters of raw and processed fruits of 5 crossed olive types which had potential for registration according to agronomic characteristics. Fruits of Gemlik which is the Turkey's most important black table olive cultivar were used for comparison. Number of olives per kilogram, flesh to seed ratio, water, oil, total and reducing sugar, and phenolic compounds were analyzed. Sensory and salt analyses also were applied to processed olives. For processing, olives were debittered by 0,5% NaOH and then put in brine which contained 5% salt at pH 4,5. At 4 th day of keeping the olives in brine, 10 7 cfu/mL L. plantarum were inoculated to the brine for fermentation. Fruit weight was increased after table olive production. GE015 and LU001 had better fruit and MU008 had better sensory characteristics so that they have potential for registration as a new table olive cultivar.
In this study, table olive characteristics of 17 olive genotypes were evaluated. These genotypes ... more In this study, table olive characteristics of 17 olive genotypes were evaluated. These genotypes were obtained by advanced olive selections after the cross breeding program. Number of olives per kilogram and flesh to seed ratio of the fruit of these genotypes were determined between 91±10.83-223±27.25 and 3.50±0.17-6.51±0.12. Reduced sugar, hydroxytyrosol and oleuropein contents of olives of genotypes were detected between 1.41±0.12-4.30±0.16 mg/kg, 122.37±35.6-3857.46±171.4 mg/kg and 180.07±9.6-3271.09±387.4 mg/kg respectively. Some olive genotypes showed better table olive characteristics than Gemlik cultivar so that they have potential for registration as a table olive cultivar. Some olives contain high concentration of hydroxytyrosol which are noteworthy for nutritional physiology and some olives contain low concentrations of oleuropein which are remarkable for processing technology. Also some genotypes can be used both table olive and oil production.
ÖZ Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören... more ÖZ Şekerleme endüstrisi, listenin neredeyse sınırsız olduğu, her yaş grubu tarafından talep gören, açlık ve susuzluğu gidermenin ötesinde özellikle haz almak amacıyla tüketilen çeşitli ürünleri içermektedir. Söz konusu ürünlerin yüksek kalorili olması, aşırı tüketimlerinin özellikle fazla şeker alımı ile ilişkilendirilebilen çeşitli hastalıklara neden olması ve tüketicilerin daha sağlıklı ürün gruplarına yönelmesi gibi nedenler, diğer gıda sektörlerinde olduğu gibi bu sektörde de üretilen ürünlere yönelik birtakım değişikliklerin yapılmasını zorunlu kılmıştır. Bu bakımdan günümüzde araştırmacılar, sektörde var olan şekerleme ürünlerinin üretiminde ve ürün içeriğinde değişiklikler yapıp, farklı ve yenilikçi yaklaşımlar kullanarak henüz yeni olan fonksiyonel şekerleme ürünlerinin üretimi üzerinde çalışmaktadırlar. Bu çalışma kapsamında, şekerleme endüstrisinde yoğun bir şekilde üretilen ve oldukça rağbet gören, sert şeker, yumuşak şeker, çikolata ve sakız ürünlerine fonksiyonellik kazandırılması amacıyla yapılan bilimsel çalışmalar derlenmiştir.
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Apple seeds are among the major natural sources of antioxidants and can be used in various indust... more Apple seeds are among the major natural sources of antioxidants and can be used in various industries. In this regard, antioxidant activity, total phenolic content, and individual phenolic compounds analyses of defatted apple seed flours were firstly done in our study. Total phenolic content, DPPH and ABTS radical scavenging activity of defatted seed materials were determined between 2861-5141 mg GAE/kg defatted seed, 21.447-43.562 µmol, and 291.500-391.797 µmol Trolox/g defatted seed, respectively. It was observed that the content of phloridzin represented 52-67% and 75-83% of the total phenolics that measured by the Folin-Ciocalteu assay and HPLC method, respectively. In the second part, chewing gums including defatted seeds were prepared and characterized in terms of phloridzin dissolution. The novel model described dissolution kinetics of phloridzin from chewing gum better than Higuchi and Korsmeyer-Peppas models. The results demonstrated that 5 min was enough for the dissolution of almost all phloridzin (88.43-96%) determined by centrifugation method and according to the model parameters, the chewing gum formulation can be optimized for providing controlled dissolution. Chewing gum could be a suitable delivering material for phloridzin uptake, and apple seeds, a valuable agricultural by-product, could be evaluated in this way.
Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik ... more Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğer fiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllarda stabil kalmıştır. Günümüzde ise, kaliteli natürel zeytinyağlarının endüstriyel anlamda üretilebilmesi için geleneksel kesikli üretimin, sürekli üretim sistemine dönüştürülmesi ve üretim kapasitelerinin iyileştirilmesi için gelişmiş makinelerin tasarlanması ve oluşturulması amaçlanmaktadır. Bu bakımdan, gıda ürünlerinin işlenmesinde keşfedilen yeni teknolojilerden biri olan vurgulu elektrik alan (Pulsed electric field, PEF) uygulaması, birçok gıdanın işlenmesinde başarılı bir şekilde uygulanabildiği gibi natürel zeytinyağının üretiminde de verimi arttırmak ve aynı zamanda yüksek kalitede son ürün elde etmek için önerilmektedir. Bu derlemede, PEF işleminin temel prensipleri ile bu tekniğin zeytinyağının üretim verimine etkisi ve son ürünün kalitesi üzerindeki rolünün ortaya konması amaçlanmıştır. Anahtar kelimeler: Natürel zeytinyağı, vurgulu elektrik alan, yağ verimi
International Journal of Food Science and Technology, Apr 6, 2022
SummaryIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from... more SummaryIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (&gt;10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P &lt; 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P &lt; 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.
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