Beslenme ve Diyetetik Bölümü Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/223

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Browsing Beslenme ve Diyetetik Bölümü Koleksiyonu by Author "Atasoy, Ahmet Ferit"

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    Article
    Citation - WoS: 62
    Citation - Scopus: 69
    Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
    (FOOD CHEMISTRY, 2020) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
    Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.
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    Article
    Citation - WoS: 32
    Citation - Scopus: 32
    The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
    (Food Chemistry, 2021) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
    The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
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    Article
    Citation - WoS: 14
    Citation - Scopus: 15
    Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt
    (ScienceDirect, 2022) Karakuş, Mehmet Şükrü; Yıldız Akgül, Filiz; Korkmaz, Aziz; Atasoy, Ahmet Ferit; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
    Fatty acids (FAs), free fatty acids (FFAs) and textural characteristics were determined in butter and sadeyag (anhydrous butter fat) manufactured from ovine and bovine cream and yoghurt. The samples made from cream and yoghurt had similar FA and FFA profiles and textural properties. Ovine milk fat products had higher short- and medium-chain saturated fatty acid (SFA) content, while samples made with bovine milk fat had higher long-chain SFA content. Ovine milk fat samples contained higher levels of capric, myristic, stearic and oleic acids and lower levels of butyric and caproic acids than bovine milk samples. Bovine milk fat products had firmer and poorer spreadability, and lower adhesiveness than ovine milk fat products. Polyunsaturated fatty acid (PUFA) content of butter was higher than that of sadeyag. Sadeyag was firmer and less spreadable than butter. Textural characteristics of the milk fat products depended on the FA composition of the samples.
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    Book Part
    Mardin’e Ait Yerel Bir Potansiyeli Harekete Geçirme; Derik Zeytinciliğini Geliştirme Eylem Planı
    (Mardin Artuklu Üniversitesi, 2023) Alanlı, Ahmet; Atasoy, Ahmet Ferit; 09.03. Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü; 9. Faculty of Health Sciences / Sağlık Bilimleri Fakültesi; 01. Mardin Artuklu University / Mardin Artuklu Üniversitesi
    Derik ilçesi başta olmak üzere Mardin’in birçok yerinde zeytinin ve zeytinyağının uzun bir geçmişi bulunmaktadır. Ancak, günümüzde burada zeytincilikte yeteri kadar katma değer oluşturulamamaktadır. Zeytincilik, Derik özelinde yerel kurumların koordinasyonu ve desteğiyle başlatılacak uygun hamlelerle kırsal kalkınmaya önemli katkılar sağlayabilecek bir potansiyeli barındırmaktadır. Bu bölümde Derik zeytininin; üretimi, işlenmesi, markalaşması ve yanı sıra ilçedeki çiftçilerin örgütlenmesi ile ilgili sorunlar tespit edilmekte ve bunlara yönelik çözüm önerilerinde bulunulmaktadır. Söz konusu sorunların-çözümlerin, bu ürünün geliştirilmesine yönelik etkili projelerin geliştirilmesinde referans olarak kullanılabileceği öngörülmektedir. Ayrıca bölüm sonuçlarının, yerel tarım ürünlerine ilişkin politika belirleyicilerine ve/ya karar vericilere de yol gösterici olabileceği düşünülmektedir.