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    A STUDY ON THE ANALYSIS OF SALT RATIOS IN THE CHEDDAR CHEESE COAGULATED WITH CITRUS RETICULATA BLANCO CRUDE FLOWERS EXTRACTS AND DISCUSSION OF OPTIMAL SALT RATIOS IN HUMAN HEALTH
    (Parlar Scientific Publications (P S P), 2021) Ozdemir, Betul; Khan, Usman Mir; Selamoglu, Zeliha
    There is strong evidence that a high salt intake increases blood pressure and thereby increases the risk of cardiovascular diseases and kidney diseases. This study aimed to investigate the salt ratio in the Cheddar cheese which coagulated with Citrus relic-Wahl Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v). Flowers of Citrus aurantitun were collected during blossom from Sargodha District nurseries. Buffalo milk was used for preparation of Cheddar cheese. A control sample (TO) was coagulated with 0.002% rennet (Rennet strength is 20 International Milk-Clotting Units, IMCU/mL) at 33 degrees C for 45 minutes and it was obtained from Danisco Dairy Cultures (Paris, France) while the other four samples were coagulated using Citrus reticulata Blanco CFE at different concentrations of 1% (Ti). 2% (T2), 3% (T3) and 4% (T4) (v/v) at 33 degrees C for 45 minutes. In addition to, all of the Cheddar cheese samples were storage during 9 weeks. The data of statistical analysis showed significant differences (P = 0.0001) among different concentration of CFE for salt amounts of the Cheddar cheese. The cheese prepared with using 3% CFE have highest salt ratio. TO and Ti have similar salt ratios and less than T2 and T3. And also. T4 have lowest salt ratio among cheese samples. In this study, we determined the ratio of salt value in the Cheddar cheese, which was fermented with citrum flower according to the rennet. In the future this study can be a guide for reducing salt using in the cheese as healthy diet.
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    Lycopene: Food Sources, Biological Activities, and Human Health Benefits
    (Hindawi Ltd, 2021) Khan, Usman Mir; Sevindik, Mustafa; Zarrabi, Ali; Nami, Mohammad; Ozdemir, Betul; Kaplan, Dilara Nur; Selamoglu, Zeliha
    As an antioxidant, lycopene has acquired importance as it prevents autoxidation of fats and related products. Tomatoes are an important agricultural product that is a great source of lycopene. It contains many vitamins and minerals, fiber, and carbohydrates and is associated with various positive effects on health. The antioxidant potential of tomatoes is substantially explained with lycopene compounds. Diet is a major risk factor for heart diseases which is shown as the most important cause of death in the world. It has been observed that the lycopene taken in the diet has positive effects in many stages of atherosclerosis. The serum lipid levels, endothelial dysfunction, inflammation, blood pressure, and antioxidative potential are mainly affected by lycopene. These natural antioxidants, which can also enhance the nutritional value of foods, may lead to new ways if used in food preservation. In this review study, the antioxidant potential and cardiovascular protection mechanism of lycopene are discussed.
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    Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract
    (2019) Khan, Usman Mir; Ahmad, Ishtiaque; Inayat, Saima; Amın, Hafiz Muhammed Arslan; Selamoğlu, Zeliha
    Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.