Gastronomi ve Mutfak Sanatları Bölümü

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Citation - Scopus: 5
MELISSOPALNOLOGICAL ANALYSIS OF HONEY SAMPLES COLLECTED FROM ŞIRNAK CITY
(2019) Gürbüz, Semra; Gençay Çelimli, Ömür; Özenirler, Çiğdem; Mayda, Nazlı; Özkök, Aslı; Sorkun, Kadriye
Bu çalışma ile Türkiye’nin Güneydoğu Anadolu Bölgesi’nden 23 adet bal örneği toplanılmış ve bitkisel kökenleri tanımlanmak üzere araştırılmıştır. Mikroskobik analiz sonuçlarına göre, 27 bitki familyasına ait 24 taksonun polenleri teşhis edilmiştir. Melissopalinolojik analiz sonucunda; 21 bal örneği multifloral (karışık çiçek balı) ve iki tanesi ise unifloral (Myosotis balı) olarak tanımlanmıştır. Mikroskobik analizin ikinci basamağı olarak, örneklerin 10 gram baldaki toplam polen sayıları (TPS10) hesaplanmış ve bu değerlerin 1 117 ile 82 005 arasında olduğu tespit edilmiştir.
Knowledge of Food Business Workers About Food Safety System in Mardin
(1. INTERNATIONAL GAP AGRICULTURE & LIVESTOCK CONGRESS 25-27 April 2018 – Abstract Book, 2018) Çelikel, Aslı; Gürbüz, Semra; Arık Yüksel, Tuğba; Hassan, Halla
The purpose of this study is to determine the general knowledge about food safety programs of workers employed in restaurants and other food business operators in Mardin. The survey was conducted from January to February involving 140 food businesses. A total of 192 food business workers had been reached. The results showed that approximately half (53,6%) of the workers’ work experience in any kind of food business was 1 to 5 years, majority (85,9%) of food workers ages were between 19 and 36 and 82,3% were males. 51% of workers stated that they had health check-up during recruitment. In addition, altough 80,7% of workers didn’t heard about HACCP system before, 43,6% of them defined HACCP system properly. The majority of responders (75,5%) said food safety education is given on a regular basis, however 34,9% state that they have taken such education only at the beginning of their job. A majority of surveyed workers state they were aware of their responsibilities about the matters relate to food safety (71,9 %). The results showed that knowledge of employees about food safety is insufficient so for better results organizing some trainig programs is suggested.
AFLATOXIN M1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY
(Fresenius Environmental Bulletin, 2019) Gürbüz, Semra; Kılıç Altun, Serap
This study was performed to determine the presence and levels of aflatoxin M1 (AFM1) in yoghurt produced by traditional methods in small scale enterprises in Mardin located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from rfa were collected from small-scale retailers and tested for AFM1 by enzyme-linked immunosorbent assay (ELISA). AFM1 was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) nl AFM1. There was a statistically significant difference between the samples collected Mardin and rfa concerning the presence frequency of AFM1 (p=0.000). The AFM1 levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM1 and poses health risk for consumers.
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
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.
Sea, Food, and Entertainment: Understanding Tourists’ Daily Dinner Cruise Tour Experiences in Istanbul
(Journal of Tourism and Gastronomy Studies, 2022) Yiğit, Serkan
The purpose of this research is to examine and understand the experiences of tourists who participate in a daily dinner cruise in Istanbul. By analyzing tourist comments, this study used a qualitative case study approach to user-generated content. The data obtained from TripAdvisor, which is the most prominent travel site for tourists, obtained from tourist reviews (n:216) between 15 November and 10 December 2020. Daily dinner cruise tour experience findings are diverse and based on dimensions of satisfaction, memorable experience, service quality, food quality, value/price, entertainment, and deficiencies. Since there are no empirical studies on visitors' daily dinner cruise experiences in the tourism literature, it is expected that this study will make a substantial contribution to the existing body of knowledge and fill the gap.
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.
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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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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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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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
Herbs used in Traditional Foods: Coriandrum sativum and Rhus coriaria
(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Gürbüz, Semra; Çelikel, Aslı; Keskin, Cumali
Traditional foods are products made from locally available raw materials depending on the culture and tradition of the region. The majority of countries and regions have their own traditional foods and traditional cuisine depending on local consumption habits, methods of cooking and preparation as well as food ingredients. The herbs grown in the region have an important contribution to the rich culinary culture of the Southeastern Anatolia Region. Coriander sativum "Coriander" and Rhus coriaria "Sumac", which have been known since ancient times, are often used for traditional food and beverages in the region's cuisine due to their intensive cultivation in the Southeastern Anatolian region.These herbs, which constitute an integral component of the Southeastern Anatolia cuisine, are also effective in suppressing some undesirable effects andpreserving food for long periods of time as well as imparting flavor, aroma and flavor to food.These herbs, which are used in the traditional foods in Turkey as well as in the traditional foods in other countries wherethey are grown,are widely usedin traditional medical practices because of their antimicrobial, anti-diabetic, antioxidant properties.The aim of this study is to evaluate the use of Coriander sativum and Rhus coriariain traditional foods, their functions and their health effects.
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).
Gastronomic Experience
(2023) Yalçın, Yavuz; Yılmaz, Emircan
Today, the phenomenon of food has transformed from the satisfaction of a physiological need into a hedonic experience. Gastronomy has an important role in this transformation. Gastronomy is an interdisciplinary phenomenon and many academic disciplines address this phenomenon from different perspectives (Seyitoğlu & Çalışkan, 2018:524). Tourism is one of these fields. The fact that gastronomy offers touristic experience, supports local development and sustainable tourism, and provides tourists with more permanent and unforgettable experiences can be explained as the main issues examined between gastronomy and tourism (Nebioğlu, 2016:7). In this context, the concept of experience has a critical importance for the tourism sector. Tourists see gastronomic experience as an important part of their travel motivation and enrich their travel experience by having a gastronomic experience during their travels (Agyeiwaah et al., 2019:295). Food and beverage activities are an important element that reflects the natural resources and cultural heritage of a society as well as a basic lifelong human need. In this context, gastronomy tourism can be explained as a type of tourism that creates travel motivation towards a particular destination to experience a new local food and beverage experience and is effective in determining travel behaviors. In addition, gastronomy tourism is a concept that refers to the movement of tourists who visit food and beverage producers, food festivals, restaurants and special gastronomic venues to try a certain type of food or witness the production process of a dish (Hall & Sharples, 2003:10). Thanks to gastronomy tourism, tourists can both get to know the culture, history, geography and people of the region and have a gastronomic experience. Gastronomic experience basically includes food experiences. In terms of gastronomy tourism, it can be defined as the sensory, emotional, cognitive, behavioral and relational reactions that tourists experience as a result of the activities carried out. This experience is related to how tourists perceive, evaluate, feel and remember food and beverages. Gastronomic experience is a complex and dynamic process that is influenced by various components such as the characteristics of the food and the aesthetics of its presentation, the characteristics of the individual, the atmosphere of the environment and the social environment. These components not only constitute the whole gastronomic experience but also interact with each other. It is important to understand each component to enhance the quality and satisfaction of the gastronomic experience. Explaining the components of the gastronomic experience will be beneficial for both the producers and consumers of the experience. The aim of this study is to investigate the relationship between tourism and gastronomy and to examine the gastronomic experience conceptually. In line with the purpose of the study, a literature review was conducted and theoretical and empirical studies on tourism, gastronomy, gastronomic experience and the components of gastronomic experience were reviewed. In this context, the study first examined the relationship between tourism and gastronomy. Then, the concept of gastronomic experience is explained and the components that make up the gastronomic experience are evaluated in line with the purpose of the study.
Citation - WoS: 7
Citation - Scopus: 8
How would you like your Turkish coffee? Tourist experiences of Turkish coffee houses in Istanbul
(Emerald, 2021) Yiğit, Serkan; Şahin Perçin, Nilüfer
Purpose – The purpose of this study is to examine and understand the experiences of tourists in the Turkish coffee houses in Istanbul, Turkey. Design/methodology/approach – In this study, a qualitative case study method was used to analyze tourists’ comments with user-generated content technique by analyzing tourists’ comments. The data used in the study was collected through TripAdvisor, which is considered one of the most famous websites with tourist reviews and comments, between 20 May and 10 June 2020 from tourists’ reviews (n:219). Findings – The findings show that Turkish coffee house experiences are heterogeneous based on the dimensions of coffee characteristics, place, satisfaction, recommendation and revisit intention, value/ price and value-added experience. Moreover, value-added experience includes some sub-themes such as a memorable experience, authentic experience and culture learning experience. Originality/value – There are some studies on Turkish coffee and Turkish coffee culture in the literature, but there have been no empirical studies investigating the Turkish coffee house experiences of tourists. For this reason, this study aims to examine and understand the experiences of tourists in Turkish coffee houses. Therefore, it is believed that this study will fill the current gap in the literature on tourists’ experiences of Turkish coffee houses.
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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TRADITIONAL FOOD OF MARDIN: DRIED GOAT MEAT
(The 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Book, 2018) Gürbüz, Semra; Çelikel , Aslı; Toprak, Lokman
Goat meat is a preferred meat type because of its low fat content and nutritive properties. It has a species specific flavor and aroma, which is different from lamb meat, and is the main component of some of the meals in the traditional cuisine of a significant part of the Mediterranean basin countries. In the Southeastern Anatolia region, the goat meat is widely consumed for centuries in Mardin province either directly or as a component of the meals. Dried goat meat is prepared from the rib cage of the animals between January and February when the air temperature and humidity are very low. After slaughtering, the chest of the goat is divided into 2-3 pieces and the meat on the ribs is incised and salted and kept overnight in a basin. Then the salted meat pieces are hanged to the hooks with ropes in an empty room or in open air by avoiding from sun light for drying. Drying process is completed within 5-10 days depending on the weather conditions and meat thickness. Drying process is continued until the meat becomes hard like wood. Dried meat is traditionally stored in the bulgur. Nowadays, storage in deep freezer has become more prevalent due to the widespread use of freezers. Another way of preserving the dried goat meat is to store in brine. The ried meat product, which is kept as dry or in brine, is left in the water overnight to remove excesssalt as well as to soften it before consumption. Although dried goat meat was widely consumed until last 15-20 years, today demand for this meat is gradually falling. Determination of the effect of drying process on the microbiological, chemical and sensory properties of dried goat meat will contribute to the protection, publicity and sustainable production of this traditional meat product.
Citation - WoS: 22
Citation - Scopus: 22
Aflatoxin M1 in Human Breast Milk in Southeastern Turkey
(Springer Heidelberg, 2017) Altun, Serap Kilic; Gurbuz, Semra; Ayag, Emin
This study was performed to determine aflatoxin M-1 (AFM(1)) in human breast milk samples collected in AanlA +/- urfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM(1) occurrence (frequency and levels) and sampling seasons. Human breast milk samples collected in December 2014 and in June 2015 from a total of 74 nursing women, both outpatient and inpatient volunteers in hospitals located in AanlA +/- urfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM(1). AFM(1) was detected in 66 (89.2%) out of 74 samples at an average concentration of 19.0 +/- 13.0 ng/l (min.-max., 9.6-80 ng/l). There was a statistically significant difference between December and June concerning AFM(1) levels (p < 0.05). Further detailed studies will be needed to determine the main sources of aflatoxins in food, to establish protection strategies against maternal and infant exposure to these mycotoxins.
Citation - WoS: 3
Citation - Scopus: 3
THE EFFECT OF COOKING AND COLD STORAGE PROCESSES ON FLORFENICOL RESIDUES IN MUSCLE TISSUES OF STURGEON (Acipenser gueldenstaedtii) REARED IN BLACK SEA
(Pakistan Journal of Agricultural Sciences, 2021) Gürbüz, Semra; Baydan, Emine; Türe, Mustafa; Taçbaş, Erkan; Akbulut, Bilal; Özcelep, Tuna
This research was performed to determine the effect of boiling, grilling and cold storage processes on florfenicol residues in muscle tissues of sturgeons. A total of 16 sturgeons, 10 of which have received single dosage of florfenicol at 10 mg kg(-1) bw day(-1) level and remaining 6 have not received any florfenicol were used in this study. The analyses were performed by HPLC. The mean recovery rate and repeatability pooled-RSD r% of analytical method for florfenicol analysis of sturgeon muscle were determined as 83.4 +/- 1.07% and 17% respectively. The florfenicol levels were 40.30 +/- 8.23% in the muscle tissue of boiled fish, 57.80 +/- 7.46% in the boiling juice, 101.10 +/- 4.01% in the grilled tissue and 78.01 +/- 15.40% and 62.36 +/- 11.60% in the muscle tissues of fishes, which were stored at -20 degrees C, on the 20th and 50th days respectively. The initial florfenicol level in the fish muscle was significantly reduced (P<0.05) by boiling and cold storage processes. A decrease occurred in florfenicol level in boiling process due to the transfer from muscle tissue to boiling juice, and there was no decrease in the florfenicol level as a result of grilling.
Citation - WoS: 2
AFLATOXIN M-1 IN TRADITIONAL HOMEMADE YOGHURTS MARKETED IN SOUTHEASTERN TURKEY
(PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2019) Gürbüz, Semra; Kılıç Altun, Serap
This study was performed to determine the presence and levels of aflatoxin M-1 (AFM(1)) in yoghurt produced by traditional methods in small scale enterprises in Mardin and Sanliurfa provinces located in Southeastern Turkey and to evaluate the yoghurt in terms of food safety. A total of 90 yoghurt samples, 42 from Mardin and 48 from $anhurfa were collected from small-scale retailers and tested for AFM(1) by enzyme-linked immunosorbent assay (ELISA). AFM(1) was detected in 34 (37.8 %) of 90 yoghurt samples at the levels ranging from 10 to 515 ng/kg. Five (11.9 %) samples (ranging from 10 to 515 ng/kg) from Mardin and 29 (60.4 %) samples (ranging from 10 to 101 ng/kg) from Sanliurfa were found to be contaminated with AFM(1). There was a statistically significant difference between the samples collected Mardin and Sanliurfa concerning the presence frequency of AFM(1) (p=0.000). The AFM(1) levels of 16 (17.8 %) positive yoghurt samples were higher than the legal limits. The results of this study have revealed that the traditionally produced homemade yoghurt is contaminated with AFM(1) and poses health risk for consumers.
Citation - WoS: 11
Citation - Scopus: 16
Physicochemical Quality Characteristics of Southeastern Anatolia Honey, Turkey
(Hindawi, 2020) Gürbüz, Semra; Neslihan Çakıcı, Serdar Mehmetoğlu, Hilal Atmaca, Tahsin Demir, Mukaddes Arıgül Apan, Ömer Faruk Atmaca and Fazıl Güney
This study was performed to investigate the physicochemical quality characteristics of honey produced in Southeastern Anatolia of Turkey. A total of 68 honey samples collected from different beekeepers were analyzed for sugar components, moisture, pH, HMF, electrical conductivity, free acidity, proline values, and diastase number using the methods recommended by the International Honey Commission. The color value was determined by the Hanna HI 96785 color identification device using the Pfund scale. The mean values of fructose + glucose, fructose/glucose ratio, sucrose, and maltose were 70.97 ± 3.27%, 1.21 ± 0.15, 0.90 ± 1.35%, and 2.88 ± 1.42%, respectively. The moisture, pH, electrical conductivity, free acidity, diastase number, proline, and HMF values were 15.91 ± 1.05%, 4.10 ± 0.73, 0.21 ± 0.04 mS/cm, 14.94 ± 6.81 meq/kg, 10.68 ± 4.61, 420±, 174 mg/kg, and 18.5 ± 31.43 mg/kg, respectively. All of the samples met the international standards and legal limits set in Turkey for fructose + glucose, sucrose, moisture, electrical conductivity, and free acidity, whereas 20.58%, 25%, 10.29%, and 8.82% of the samples did not meet the standards and legal limits for the diastase number, proline value, HMF value, and fructose/glucose ratio, respectively. It has been considered to be important to raise awareness of the producer about good production practices and to ensure continuity of inspections for high-quality honey production.

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