Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/105

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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.
Aflatoxin M1 in Human Breast Milk in Southeastern Turkey
(Springer Verlag, 2017) Kılıç Altun, S.; Gürbüz, S.; Ayağ, E.
This study was performed to determine aflatoxin M1 (AFM1) in human breast milk samples collected in Şanlıurfa, located in Southeastern region of Turkey, and to investigate a possible correlation between AFM1 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 Şanlıurfa, Turkey, were analyzed using competitive enzyme-linked immunosorbent assay (ELISA) for the presence of AFM1. AFM1 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 AFM1 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. © 2016, Society for Mycotoxin Research and Springer-Verlag Berlin Heidelberg.
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.
Applicability of Supplier Selection Using the Electre Method in Food and Beverage Industry
(2023) Yiğit, Serkan
The food and beverage industry is now experiencing rapid growth, making it one of the most rapidly expanding industries in the present day. Because of this expansion, the drinks and food industry has encountered a significant challenge pertaining to the process of supplier selection. The implementation of supply chain management has more challenges in comparison to other industries, particularly in the context of food and beverage businesses, which typically rely on a vast array of about 3000 items to facilitate the provision of their services. Nevertheless, empirical research indicates that the advantages of proficient supply chain management within the food and beverage industry are significant and should not be disregarded. Within the scope of this research, the present setting provides an overview of the supplier selection criteria established for food and beverage businesses. It is emphasized that these criteria are subject to potential modifications based on the specific goals of each organization. The evaluation of the Electre technique, which is one of many decision-making approaches, has been conducted to determine its effectiveness in supplier selection within the food and beverage business. This paper aims to elucidate the application phases of the Electre method. The objective of this research is to assess the viability of using the Electre technique as a supplier selection criterion in the context of food and beverage businesses.
Bir Yerin Tabaktaki Kimliği
(2019) Çelikel Güngör, Aslı; Akın Mutlu, Buket; Gürbüz, Semra
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Biyojen Aminlerin Gıda Kalitesi ve Güvenliği açısından önemi
(ANADOLU I. ULUSLARARASI MULTİDİSİPLİNER ÇALIŞMALAR KONGRESİ 28-29 Aralık 2018 – DİYARBAKIR TAM METİN KİTABI, 2018) Gürbüz, Semra; Çelikel Güngör, Aslı; Toprak, Lokman
Biyojen aminler çoğunlukla amino asitlerin mikrobiyel dekarboksilasyonu sonucu oluşan düşük molekül ağırlıklı organik bazlardır. Gıdalarda bulunan başlıca biyojen aminler histamin, putresin, kadaverin, tiramin, triptamin, 2- feniletilamin, spermin, spermidin ve agmatindir. Gıdalarda biyojen aminlerin oluşumu; ham madde kalitesi, gıdanın fiziko-kimyasal özellikleri, depolama, dağıtım, üretim ve işleme koşulları, dekarboksilaz pozitif mikroorganizmaların mevcudiyeti, serbest amino asit varlığı gibi çok sayıda faktöre bağlıdır. Bu bileşiklerin yüksek miktarlarının tüketimi insanlarda toksik etkiye ve nadiren de ölümlere yol açabilmektedir. Biyojen aminler gıdanın hijyenik kalitesini göstermesi ve tüketimleri neticesinde oluşan toksik etkileri nedeniyle gıda güvenliği açısından önem taşımaktadırlar. Bu çalışmada, gıdalardaki biyojen aminlerin varlığının gıda güvenliği açısından önemi ile tüketici sağlığı açısından oluşturabileceği problemlerinin değerlendirilmesi amaçlanmıştır.
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 QUALITY PROPERTIES OF TRADITIONAL ADIYAMAN CHEESE PRODUCED FROM SHEEP MILK
(Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, 2022) Eren Karahan, Leyla; Çelikel Güngör, Aslı; Akın, Musa Serdar; Akın. Mutlu Buket; Gözde Ceylan, Huriye
In this study, 60 fresh Adıyaman cheeses produced from sheep's milk by traditional method in Adıyaman were collected in April, May, June and July. Physicochemical, textural and microbiological properties of cheese samples were examined. Physicochemical and textural properties of Adıyaman cheeses showed a wide distribution in generally. Dry matter, fat, fat in dry matter, protein, protein in dry matter, hardness, gumminess, cohesiveness and L* values were 47.49±2.35%, 22.05±2.20%, 19.81±2.85%, 41.75±5.82%, 6047.83±5968.86 g, 5018.91±5151.70, 0.83±0.04, 88.37±2.35 respectively and the difference between these values of the samples belonging to different months were found significant (p<0.05). The presence of yeast-mold, Staphylococcus aureus, coagulase positive Staphylococcus aureus (53.33%) and Escherichia coli (50%) were determined in Adıyaman cheese, while the presence of Brucella spp., Salmonella spp., and Listeria monocytogenes were not determined.
Determination of some foodborne pathogens and residual nitrateand nitrite in traditional fermented sausages in Turkey
(International Food Research Journal, 2020) Çelikel Güngör, Aslı; Gürbüz, Semra
The present work was performed to examine the traditionally fermented sausages in terms of food safety by investigating the presence of Listeria monocytogenes, Salmonella spp., Escherichia coli O157, and Staphylococcus aureus, as well as the residual nitrate and nitrite content. For this purpose, a total of 45 fermented sausage samples, 32 of which were produced and sold in butcher shops and 13 by different industrial companies, were analysed. Listeria monocytogenes, Salmonella spp., and E. coli O157 were not detected in any of the samples, whereas S. aureus was detected in 5 (11.1%) samples. The amount of residual nitrate was found between 4.30 and 62.59 mg/kg in 39 (86.66%) of the analysed samples, and the amount of residual nitrite was found between 8.94 and 55.95 mg/kg in 8 (17.77%) of the samples. Detection of S. aureus, which is an important pathogen for food poisoning, and presence of residual nitrate and nitrite in fermented sausages should be taken into consideration due to possible public health risks that it may cause. Therefore, raising the awareness of the manufacturers about the control of production processes and the effectiveness and continuity of the controls by the competent authorities are of significant importance.
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 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.
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.
Essential Oils of Some Spices and Medicinal Plants
(1. International Congress on Medicinal and Aromatic Plants "Natural and Healthy Life", 2017) çelikel, Aslı; Akın, Musa Serdar; Büyükkılıç, Kamile Burcu
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The Evaluation of Food Allergy Knowledge and Attitudes of Hotel Service and Kitchen Staff in İzmir
(2021) Bucak, Turgay; Yiğit, Serkan
The aim of this study is to determine the knowledge and attitudes of service and kitchen staff about food allergy working in hotels in Izmir. In this context, data were collected through a questionnaire from 808 service and kitchen staff who is working in 4 and 5 star hotels in İzmir. Within the scope of the study, the service and kitchen staff were compared according to their knowledge and attitudes about food allergies. As a result of the comparison, it was determined that the kitchen staff had more knowledge about food allergies than the service staff. The majority of the participants were able to distinguish the main food allergens, but this rate decreased when the participants knew the difference between food allergy and food intolerance. In particular, it was revealed within the scope of the research that the participants had a lot of wrong information about dealing with customers who showed a food allergy reaction. The result show that service and kitchen staff need a comprehensive food allergy training.
Food Packaging: Glass and Plastic
(Gece Publishing, 2017) Yarış, Ahmet; Ceyhun-Sezgin, Aybuke
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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.

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