Turizm Fakültesi

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COMPOSITE EDIBLE FILMS AND THEIR FEATURES
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Çelikel, Aslı; Akın, Mutlu Buket; Akın, Musa Serdar; Göncü, Büşra; Eren Karahan, Leyla
Edible films are materials that are not synthetic and can be consumed with food, coated with various methods on the surface of the product in order to protect the food, extend the shelf life and provide functional properties. Composition of edible films consists of a combination of one or more substances such as carbohydrate, fat, protein and plasticizer. Nutritional values of foods are supported with edible film coating, especially with the films made of proteins. The antimicrobial and antioxidant substances added to edible films avoid the growth of microorganisms on the food surface and prolong the shelflife of the foods. It is desired that edible films should be as odorless, tasteless, colorless, transparent, clear as possible, durable and flexible as well as in compliance with the foodstuff in order to avoid the adverse effects during consumption. In addition, edible films are able to meet the different functional needs (moisture barrier, gas barrier, water and lipid solubility, color and appearance, mechanical properties, etc.) of the product to which they are applied. In recent years, the use of edible composite films containing more than one component has become widespread, in contrast to the onecomponent edible films desired for edible film production. In this study, researches on edible composite films and their properties have been reviewed.
Conjugated Linoleic Acid in Milk and Dairy Products
(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018) Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket; Akın, Musa Serdar
Conjugated linoleic acid (CLA), a natural component of foods derived from ruminant animals, is a fatty acid composed of 18 carbon atoms and containing various isomers depending on the cis and trans configuration of the two double bonds. Among the CLA isomers, those having the most biological activity are cis-9, trans-10 and trans-11 and cis-12. Most of the CLA isomers are composed of the cis-9, trans-11 isomer. This isomer is also called "rumenic acid". Rumenic acid accounts for about 90% of total CLA in beef and milk. The wide variety of benefits of CLA results from the separate or common effects of each or some of the isomers. In general, CLA promotes the immune system and enhances the development and growth. It also has anti-carcinogenic, fat and cholesterol-lowering effects, anti-arteriosclerotic, anti-oxidant, anti-diabetic, signal transduction, anti-bacterial, free radical scavenger and anti-oxidative effects. Milk and milk products containing significant amounts of essential fatty acids constitute 70% of total CLA intake in human nutrition. The amount of CLA in the composition of the milk varies depending on animal species and the animal's dietary pattern. The highest amount of CLA is found in sheep's milk, which is followed by cow's and goat's milk. The technological processes applied during the production of dairy products and the cultures used cause the changes in the amount of CLA. In this study, studies on CLA in milk and dairy products have been reviewed. Key Words: Conjugated
Contamination Sources in Tarhana for Food Safety
(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Göncü, Büşra; Akın, Serdar Musa; Çelikel, Aslı; Akın, Mutlu Buket
The origin of tarhana word is from Central Asia and Persian. Tarhana is a very important indigenous food produced by lactic acid fermentation of a mixture, which is prepared from flours or wheat, yoghurt, red or green pepper, salt, onion, tomato and different kinds of spices. Depending on demand, yeast can also be used for the development of fermentation in tarhana production. After fermentation this mixture is dried, ground and stored on a shelf for future use. The chemical composition of Tarhana varies depending on the raw material and region used. Composition of Tarhana has been detected as pH 6.19, average humidity 8.38%, ash 0.64%, salt 3.86%, protein 10.53%, acidity grade 2.92, total phenolic substance 205.91 mg GAE / g, antioxidant activity 8.07% by some researchers. Tarhana is exposed to microbiological, toxicological and cross contaminations in terms of the food used and the process steps followed during construction. Personal contamination is the most important cross-contamination source. Mold contamination, which occurred in flour and spices during storage, is the other important contamination source. On the other hand, microbial contamination of milk, which is used for yoghurt production is a risk for tarhana. During drying stage of the product, rodents, birds and pests can cause contamination. In this review, the determination of contamination sources and prevention of this risk in tarhana production has been discussed.
Determination of antifungal effects of Thyme, Black Cumin against Aspergillus Niger and Penicillu ssp.
(2017) Göncü, Büşra; Akın, Mutlu Buket; Çelikel, Aslı
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Determination of antifungal effects of Thyme, rosemary and red Pepper against Aspergillus Niger, Penicillu ssp. and Mucor spp.
(2017) Çelikel, Aslı; Akın, Mutlu Buket; Göncü, Büşra
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DETERMINATION OF VIABLE BACTERIAL COUNTS AND ACETALDEHYDE CONTENTS IN BIOYOGURT PRODUCED BY USING LACTOBACILLUS ACIDOPHILUS AND LACTOBACILLUS CASEI AT DIFFERENT INOCULUM RATES
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Akın, Musa Serdar; Göncü, Büşra; Çelikel, Aslı; Eren Karahan, Leyla; Akın, Mutlu Buket
Due to their attributed health benefits, probiotic bacteria (such as L. acidophilus and/or Bifidobacteria) have been increasingly included in yogurts and fermented milks during the past three decades. The addition of probiotic bacteria is made not only because of certain claimed health-promoting effects in the intestinal tract but also because of the sensory aspects as well as the expanding variety of products that can be formulated with them. In this study, the effects of different inoculum rates of Lactobacillus acidophilus and Lactobacillus casei of using in the production of bio-yogurt on the viable bacterial counts and acetaldehyde contents were determined during storage.For this purpose, different inoculum rates (1%, 2% and 3%) of both probiotic bacteria were tested. So, suitable inoculum rate were detected for production of bio-yogurt, which has enough probiotic bacterial content for supplying desirable aromatic effect and also the therapeutic minimum (106-107 cfu g-1). In addition to, the effects of inulin (at a rate of 1%) were searched for encouraging of probiotic bacterial development and quality of bio-yogurt. According to the results, the effects of inoculum rate of probiotic bacteria, storage period and addition of inulin were significant on the physicochemical, microbilogolic and sensory properties of bio-yogurt (p<0.01).
THE EFFECTS OF ENCAPSULATED PROTEASE AND LIPASE INTO GELLAN ON THE TEXTURAL AND ORGANOLEPTICAL PROPERTIES OF KASHAR CHEESE
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Akın, Mutlu Buket; Göncü, Büşra; Çelikel, Aslı; Akın, Musa Serdar
Kashar cheese is the most commonly produced and consumed cheese in Turkey, the Balkan Peninsula and the Mediterranean region after white cheese. The main problem in manufacturing Kashar cheese is the long maturation period, which increases the cost of handling significantly. Several attempts have been made to reduce the ripening period by the addition of individual and mixed lipase, protease and β-galactosidase enzymes, some of which have been reported to halve the normal maturation period of cheese. The addition of free lipase or protease has resulted in premature attack leading to excessive lipolysis, proteolysis and texture and flavour defects. The use of microencapsulated enzymes has been proposed to improve these drawbacks. In tis study, lipase, protease and the mixture of them were encapsulated in gellan and added to Kashar cheese milk to accelerate cheese ripening. The effect of encapsulated enzymes on the textural and organoleptical properties of the cheese was investigated during 180 days storage. According to the result, the best cheeses were obtained with encapsulated protease. So usage of encapsulated protease into gellan for Kashar cheese production could be recommend.
Functional Components in Traditional Dairy Products
(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Akın, Mutlu Buket; Göncü, Büşra; Daşnik Şeker, Feride; Çelikel, Aslı; Akın, Musa Serdar
A food, either natural or formulated, which will enhance physiological performance or prevent or treat diseases and disorders is defined as functional food. Dairy-based functional foods are very important among functional foods. Functional dairy foods demonstrate health benefits beyond their basic nutritional value. Dairy products contain many functional ingredients such as whey proteins, conjugated linoleic acid (CLA), minerals, vitamins and probiotic or lactic acid bacteria (LAB). In this review functional components and their health benefits in traditional dairy products were investigated. Whey proteins: Fermented dairy products such as yoghurt, fermented beverages or kefir, and acid curd cheeses have whey proteins. Whey proteins contain β-Lactoglobulin, α-Lactalbumin, immunoglobulins, whey albümin, lactoferrin, lactoperoxidase, lysozyme and glicomacropeptides. Their mechanism of action are antioxidant, anticancer, antibacterial and immunomodulator. Cojugated linoleic acid (CLA): CLA produced by bacteria in the rumen of grazing animals such as cattle. Fermented dairy products such as yoghurt, ayran or kefir, butter and cheeses have CLA. Its mechanism of action is antioxidant and anticancer. Minerals: Cheeses, yoghurt, kefir and fermented beverages contain calsium. Its echanism of action is osteogenetic or bone protective. Vitamins: Cheeses, yoghurt, fermented beverages, kefir and butter contain carotene and tocopherols. Their mechanism of action are antioxidant and anticancer. Probiotic bacteria or lactic acid bacteria (LAB): Fermented dairy products such as yoghurt, kefir, fermented beverages, butter and cheeses contain probiotic or LAB. Their mechanism of action are anticancer, anticholesterol and prevention of intestinal tract infections.
GASTRONOMIC TOURISM (CULINARY TOURISM) AND TRADITIONAL FOODS: MARDIN
(4 th International Conference on Engineerg and Natural Science, 2-6 May 2018, Abstract Book, 2018) Çelikel, Aslı; Akın, Mutlu Buket; Gürbüz, Semra; Toprak, Lokman; Toprak, Lokman
Gastronomic tourism can be described as the trips made by tourists to experience local food and beverages. Because as it is thought that approximately one in four of the tourism expenses devote to food and beverage spending, gastronomic tourism is an important source of income for the people of the region. At this point, gastronomic tourism plays an important role in increasing the demand for some tourism attraction centers and in creating new attraction centers. In recent years, geographical indications in our country for traditional food, which is the most important compound of gastronomic tourism, have increased. Geographical indications encourage traditional production and the preservation of the tastes of local food and beverage. Mardin, which is one of the important touristic places of our country with its rich cultural structure and historical places, is among the provinces that has the priority in terms of gastronomic tourism according to the 2014 TUSAD report. Although there are more than 40 regional dishes in Mardin, where many different religions and people live together, only 5 of them have geographical indications. These are Mardin rib fills, Mardin kibe, Mardin sembusek, Mardin ikbebet and Mardin imlebes (almond candy). At this point, the introduction of other regional tastes unique to Mardin will contribute to the expansion of traditional food production and the improvement of gastronomy tourism. In this study, traditional foods and beverages in Mardin province were investigated.
Gıdalarda Brusellozis Tespiti ve Kontrolü
(3 rd. ASM International Congress of Agriculture And Environment Abstract Book, 2017) Akın, Musa Serdar; Akın, Mutlu Buket; Göncü, Büşra; Çelikel, Aslı; Büyükkılıç, Kamile Burcu
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Grape Seed as a Functional Component
(1. International Congress on Medicinal and Aromatic Plants "Natural and Healthy Life", 2017) Akın, Mutlu Buket; çelikel, Aslı; Büyükkılıç, Kamile Burcu; Akın, Musa Serdar
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Konjac Glucomannan and Healty Benefits
(1. International Congress on Medicinal and Aromatic Plants "Natural and Healthy Life", 2017) Akın, Musa Serdar; Büyükkılıç, Kamile Burcu; Çelikel, Aslı; Akın, Mutlu Buket
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Konjak Glukomannan ve Peynir Altı Suyu Protein İzolatı İçeren Yenilebilir Filmlerin Mekanik Özellikleri
(3 rd. ASM International Congress of Agriculture And Environment Abstract Book, 2017) Çelikel, Aslı; Akın, Mutlu Buket; Akın, Musa Serdar; Göncü, Büşra; Büyükkılıç, Kamile Burcu
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Peyniraltı suyu tozunun yenilebilir film Üretiminde Kullanımı
(2018) Çelikel Güngör, Aslı; Gürbüz, Semra; Akın, Mutlu Buket; Toprak, Lokman
Due to the change in living standards, consumption habits have also changed and people have turned to consume more packaged foods. In general, packaging waste constitutes 20% total wastes. Food industry ranks second in industrial waste quantities. Thus, various studies are carried out on the production of edible packaging in order to reduce the amount of packaging waste in the food industry. With the help of edible film coating method, the amount of environmental waste may be decreased due to the thinner plastic material in the outer surface of the food. In addition, edible film coating gives the food extra functional properties. The carbohydrate, protein and fat-based compounds used in the production of edible film are effective on the properties of film and the quality of the final product. Whey is one of the products of cheese production technology. According to the Turkish Food Codex, the powder product which is obtained by removing the water from the whey and the moisture content of the final product is not more than 5% by weight is called whey powder. Whey containing micro and macro proteins which contains about 20% of milk proteins, enhances importance of nutrient value of this product. Today, whey powder is used in food industry as a food additive. Whey protein powder in the food industry could be in different forms according to the amount of protein such as Whey protein powder, whey protein concentrate and whey protein isolate are in the forms such as. In this study, the properties of edible films that contains whey powder which has a high nutritional value recent studies have been compiled.
Possibilities of Using Probiotics in Cheese
(2018) Göncü, Büşra; Çelikel, Aslı; Akın, Musa Serdar; Akın, Mutlu Buket
Probiotics are live food additives that provide beneficial effects to host health by providing and improving intestinal microbial balance. Cheese is also included in these microorganisms. After the full fat milk, crema or partially or completely ground milk, buttermilk or a mixture of some or all of them has been coagulated with the appropriate proteolytic enzymes called cheese yeast or harmless organic acids; is the milk product that is obtained by whey, shaping and salting, consumed after fresh or matured. Especially, interest and expectations for these types of products are also increasing because of with increasing consumer awareness of healthy and balanced nutrition in recent years. In this sense, milk and its products, especially probiotic products, are at the forefront. Advantages of probiotic bacteria and their positive effects on human health are increasingly emphasized and there is an increase in the consumption of fermented dairy products produced with probiotic bacteria. Probiotics are used such as yoghurt, vanilla, fruit flavored and milk drinks, butter, cheese, ice cream, puddings, cakes and baby foods. In this study, the use of probiotic bacteria in cheese as well as health and nutritional properties have been compiled
Some Properties off Probiyotic yoghrt fortified with liquorice extract
(4 th North and East European Congress on Food Abstract Book, 2017) Akın, Musa Serdar; Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket
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Süt Ürünlerinde Probiyotik Bakterilerin Canlılığını Etkileyen Faktörler
(Batman Üniversitesi Yaşam Bilimleri Dergisi Cilt 8 Sayı 1/2 (2018), 2018) Çelikel, Aslı; Göncü, Büşra; Akın, Mutlu Buket; Akın, Musa Serdar
Probiyotikler; canlılarda sindirim sistemi mikroflorasını geliştirerek sağlık üzerine olumlu etkileri olan mikroorganizmalardır. Bunların başlıcaları Lactobacillus acidophilus ve Bifidobacterium animalis subsp. lactis (Bifidobacterium BB12)‟dir. Bu bakterilerin sağlık üzerine olumlu etkilerinden dolayı dondurma, peynir ve yoğurt gibi süt ürünlerinde kullanımları son yıllarda artış göstermiştir. Sağlık üzerine olumlu etki gösterebilmesi için canlı probiyotik bakteri sayısının yüksek olması gerekir. Probiyotikler gıdalar üzerine yapılan çalışmalarda depolama sırasında ürünlerdeki probiyotik bakteri sayısının hızlı bir şekilde düştüğü belirlenmiştir. Probiyotik mikroorganizmaların gıdalardaki canlılıklarına etki eden bir çok faktör bulunmaktadır. Bunlardan bazıları bakteri türleri arasındaki etkileşim, inokülasyon süresi, ürünün asitliği, depolama sıcaklığı, ambalajın oksijen geçirgenliği, üründeki diğer starter bakteriler tarafından üretilen antimikrobiyel maddelerdir. Canlı probiyotik bakteri sayısı aside ve safraya dayanıklı suşların seçilmesi, ambalajın oksijen geçirgenliğinin azaltılması, iki aşamalı fermantasyon uygulaması, mikroenkapsülasyon uygulamaları, stres koşullarına adaptasyon ve mikro besin elementleri ilavesi gibi yöntemlerle artırılabilir. Bu derlemede, süt ürünlerinde probiyotik bakterilerin canlılığını etkileyen faktörler ve bu faktörleri engellemeye yönelik yapılan çalışmalar incelenmiştir.
Usage of İnulin, lemon and pea fibers as prebiotic for Lactobacillus acidophilus
(4 th North and East European Congress on Food Abstract Book, 2017) Akın, Musa Serdar; Göncü, Büşra; Çelikel, Aslı; Akın, Mutlu Buket
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Use of Goji Bery as Functional Food
(1. International Congress on Medicinal and Aromatic Plants "Natural and Healthy Life", 2017) Büyükkılıç, Kamile Burcu; Akın, Mutlu Buket; Çelikel, Aslı
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