Yazar "Karaman, Safa" seçeneğine göre listele
Listeleniyor 1 - 6 / 6
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe Bioactivity of Hawthorn (Crataegus monogyna) and Heather (Calluna vulgaris) Leaf Tinctures: An Optimization Study Using Response Surface Methodology(2023) Karaman, SafaIn the current research, two medicinal important plants namely hawthorn (Crataegus monogyna) and heather (Calluna vulgaris) leaf were used for the tincture production according to central composite rotatable design and the produced tinctures were subjected to bioactive analysis to reveal the optimum manufacturing conditions. As response, total phenolic content and radical scavenging performance of the produced tinctures were analyzed. The levels of total phenolics and radical scavenging performance activity of the hawthorn and heather tinctures ranged between 2996.9-5415.8 mg GAE/L and 5514.9-13923.6 mg GAE/L and 26.9-71.9 and 51.0-94.1%, respectively. Effect of both liquid/solid ratio and ethanol concentration affected the bioactivity of the samples. Optimization process revealed that the optimum levels for the highest total phenolic content and antiradical activity were 4.03 mL/g for liquid/solid ratio and 67.07% for ethanol level for the hawthorn tincture and 4.03 mL/g for liquid/solid ratio and 53.77% for ethanol level for the heather tincture. The results of the current work revealed that the processing variables had important effect on the bioactivity of the tinctures.Öğe Characterization of some physicochemical, textural, and antioxidant properties of muffins fortified with hydrolyzed whey protein(Wiley, 2024) Bekiroglu, Hatice; Karaman, Safa; Bozkurt, Fatih; Sagdic, OsmanWhey protein hydrolysates, derived from enzymatic hydrolysis of whey protein isolates or concentrates, offer enhanced bioavailability and solubility compared to intact whey protein. In this study, whey protein hydrolysates (WPHs) having different hydrolysis degrees (5%, 10%, and 15%) were produced and muffin cakes were enriched with the addition of WPHs. In general, the addition of WPHs showed a significant effect on oil and protein content while the emulsion activity was improved with the increased hydrolysis degree (HD). The degree of hydrolysis increment resulted in a significant increase in both antioxidant power and antiradical activity of the WPHs. Ferric-reducing antioxidant power and ABTS radical scavenging activity ranged between 18.83-87.27 mg TE/100 g and 211.8-5063.1 mg TE/100 g, respectively. The highest FRAP and ABTS values were recorded for the 15% HD while the lowest was for the native whey protein isolate (WPI). The induction periods giving a clear information for the oxidative stability were 1593 min for the control muffins, and it was 1654 for the muffin added with WPI. Rheological data revealed that all cake batter samples including WPHs showed viscoelastic behavior. WPHs could be efficiently used in muffin formulation to increase the biofunctional effects of the final products. The study investigated the impact of whey protein hydrolysates (WPHs) with varying degrees of hydrolysis on muffin cakes. Muffin cake samples enriched with WPHs demonstrated notable antioxidant and antiradical properties. All batter samples containing hydrolyzed whey protein exhibited an elastic gel-like texture and a soft gel structure.imageÖğe Effects of Hosting Trees on Chemical Composition, Minerals, Amino Acid, Fatty Acid Composition and Gas-Methane Production of Mistletoe (Viscum album) Leaves(Springer, 2024) Ciftci, Beyza; Karaman, Safa; Kamalak, Adem; Kaplan, MahmutEffects of hosting trees on feed quality traits of mistletoe samples were investigated in this study. Mistletoe samples were collected from pine, willow, hawthorn, locust, apricot, wild pear and almond trees. Effects of hosting trees on nutritional traits of mistletoe leaves were found to be significant. The greatest crude protein content was observed in samples collected from locust tree and the greatest crude oil from pine tree, the greatest crude ash from apricot tree, the lowest ADF and NDF ratios from hawthorn tree. Condensed tannin contents of mistletoe samples varied between 0.68 and 0.97% and the differences in condensed tannin contents of mistletoe samples were not found to be significant. Apricot (53.85 ml) and wild pear (54.48 ml) had the greatest gas production and willow tree (10.61 ml) had the greatest methane production. Metabolizable energy (ME) values varied between 8.49 and 10.82 MJ (kg/DM) and organic matter digestibility (OMD) values varied between 58.26 and 73.97%. Although all samples were rich in minerals, pine tree was prominent for micro elements. The major saturated acids found in the leaf oils were palmitic acid and the major unsaturated fatty acids were oleic, linoleic and linolenic acids. The total saturated fatty acid levels of mistletoe collected from different trees were between 13.42 and 25.68%, while the total unsaturated fatty acids were between 74.32 and 86.58%. Mistletoe samples have amino acid content similar to forage crops. In addition, they have high value of proline. It was concluded based on present findings that mistletoe samples might constitute a quality feed source for animals. Use of parasitic mistletoe species in animal feeding may offer a well method in reduction of damages on forest and culture trees and supply a quality feed source for ruminants. [GRAPHICS]Öğe Farklı oranlarda kızılcık (Cornus mas L.) meyvesi ilavesi ile üretilen muffin keklerin biyokimyasal, tekstürel, biyoaktif ve duyusal özelliklerinin incelenmesi(2023) Bektaş, Betül; Özer, Saliha; Karaman, SafaBu çalışmada, kızılcık (Cornus mas L.) meyvesi ekstraktının belirli oranlarda (%2.5, 5, ve 10 w/w) kek hamuruna ilavesinin son üründe fizikokimyasal (kül, pH, renk), tekstürel,, duyusal ve biyoaktif (antioksidan, toplam flavonoid, toplam fenolik) özellikleri üzerine etkisi incelenmiştir. Örneklerin pH değeri konsantrasyon artışıyla azalma gösterirken, en yüksek kül değeri %10 kızılcık ekstraktı bulunan kek örneklerinde görülmüştür. Kek içi renk değerleri incelendiğinde en yüksek L*, a* ve b* değerlerinin kontrol grubunda olduğu görülmüştür. Kek dışı renk değerleri açısından değerlendirildiğinde en yüksek L* ve b* değerleri kontrol grubundayken en yüksek a* değeri % 5 kızılcık içeren kek örneklerinde belirlenmiştir. Kek örneklerinin tekstür profil analiz parametreleri belirlenmiş ve en yüksek sertlik değeri kontrol grubunda gözlenmiştir. Konsantrasyon artışıyla sertlik değerlerinde azalma meydana gelmiştir. Aseton:su, metanol:su ve etanol:su karışımlarının ekstraksiyon solventi olarak kullanıldığı biyoaktivite analizleri sonrasında kızılcık konsantrasyonu arttıkça toplam fenolik madde, toplam flavonoid madde ve antioksidan kapasitenin arttığı gözlemlenmiş, en yüksek biyoaktivite değerleri ise aseton: su ekstraktlarında belirlenmiştir. Kek örneklerinin duyusal olarak değerlendirilmesi neticesinde en yüksek beğeniyi kontrol grubundan sonra %5 kızılcık içeren kek örnekleri almıştır.Öğe Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests(Wiley, 2024) Kutlu, Gozde; Baslar, Mehmet; Yilmaz, Mustafa Tahsin; Karaman, Safa; Vardar, Umay-Sevgi; Poyraz-Yildirim, Ecem; Sagdic, OsmanThe objective of this work was to investigate the steady, dynamic mechanical properties, and 3 interval thixotropy test (3 ITT) characterization of emulsion type garlic paste prepared with different concentrations of lecithin, guar gum, and olive oil. A three factor and three level Box Behnken design of response surface methodology was used to specify the physicochemical, steady shear, viscoelastic and deformation and recovery properties (applying 3 ITT) of paste. Garlic paste samples showed non-Newtonian shear thinning behavior and Herchel-Bulkley model was fitted to the data satisfactorily (R-2 > 0.85). Dry matter contents were in the range of 37.13%-41.14% depending on the processing variables. Dynamic mechanical spectrum showed that the garlic paste was weak gel having dominant viscous behavior compared to elastic behavior. Three interval thixrotropy test showed that the samples showed partial recovery after deformation due to the weak gel like character. Optimization showed that the maximum consistency (114.6 Pa s(n)) would be at 2.11 g lecithin, 0.11 g guar gum and 14.96 mL olive oil while the minimum value (49.16 Pa s(n)) would be at 1.02 g lecithin, 0.11 g guar gum, and 5.81 mL olive oil. Overall, the findings of this investigation revealed that the physicochemical and rheological characteristics of garlic paste can be significantly influenced by the concentrations of lecithin, guar gum, and olive oil. It is crucial to carefully select the appropriate concentration levels to achieve the desired quality of garlic paste.Öğe Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties(Wiley, 2024) Gurbuz, Basak; Cayir, Merve; Akdeniz, Esra; Akyil Ozturk, Saniye; Karaman, Safa; Karimidastjerd, Atefeh; Toker, Omer SaidDairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan-based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan-based cream cheese were characterized and compared to those of a commercial one. Three optimized products were produced, according to the textural properties. The addition of citrus fiber did not affect the pH and water activity values of the cheese samples significantly. Although citrus fiber had an effect on the color values of the samples, a significant difference in the sensory scores was not recorded by the panelists. The sample having 1.21% citrus fiber (A) showed a hardness value similar to that of control sample and it received high sensory appreciation. The sample added with 1.41% citrus fiber (B) was scored high by the panelists, with no significant difference compared to commercial cream cheese, even though it showed high hardness. According to the results of the current research, vegan-based cream cheese can be produced as a promising food as a new alternative to milk and dairy products. The present study is carried out to optimize a vegan-based cream cheese product using pea protein and citrus fiber using mixture design approach. In the first stage, physicochemical and textural characteristics of the produced cheese samples were determined and the best receipt was created based on the textural analysis and in the second stage, three different cheese samples having different citrus fiber and fat levels were prepared and compared to those of a commercial vegan cream cheese sample.image
