Korkmaz, Aziz

Korkmaz, Aziz

Job Title

Doçent

Email Address

azizkorkmaz@artuklu.edu.tr

Main Affiliation

Department of Nutrition and Dietetics/ Beslenme ve Diyetetik Bölümü

Scholarly Output

15

Articles

11

Citation Count

220

Supervised Theses

0 Scholarly Output Search Results

Now showing 1 - 10 of 15

Depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin pul kırmızıbiberin bazı özellikleri üzerine etkisi
(Harran Üniversitesi, 2022) Korkmaz, Aziz; Karakuş, Mehmet Şükrü; Atasoy, Ahmet Ferit
Bu çalışmada, geleneksel yöntemlerle üretilen pul kırmızıbiberlerin pH, titrasyon asitliği ve renk değerlerine (L*, a*, b*, C* ve h°) depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin etkileri araştırılmıştır. Depolama sıcaklığı pul kırmızıbiberlerin pH, titrasyon asitliği, L*, a*, b* ve C* değerleri üzerine etkisi çok önemli bulunmuştur (P<0.001). Pul kırmızıbiberlerin pH, titrasyon asitliği, L*, a*, b*, C* ve h° değerleri üzerine depolama süresinin çok önemli olduğu belirlenmiştir (P<0.001). Zeytinyağı ilavesi, pul kırmızıbiberlerin titrasyon asitliği, L*, b*, C* ve h° değerleri üzerine P<0.001 düzeyinde etkili olmuştur. Çalışma sonuçları, pul kırmızıbiberlerin renk kalitesini artırmak amacıyla zeytinyağının ilave edilebileceğini göstermektedir. Ayrıca renk kalitesinin uzun süre korunabilmesi içinde +4 oC’de depolanması gerektiği sonucuna ulaşılmıştır.
Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time
(Mljekarstvo, 2023) Hatipoğlu, Abdulkerim; Korkmaz, Aziz; Çelik, Şerafettin
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation period. For this purpose, a total of 5 different cheeses were produced as 100 % sheep’s milk (C1), 100 % cow’s milk (C2), 90 % sheep’s milk + 10 % cow’s milk (C3), 80 % sheep’s milk + 20 % cow’s milk (C4), and 70 % sheep’s milk + 30 % cow’s milk (C5). Volatile compounds increased, both qualitatively and quantitatively, along with the increase of the percentage of sheep milk used in the cheese production increased. At the beginning of ripening, the total amount of VOC in the DOC obtained from sheep’s milk was 3.27-fold greater than that of the produced cow’s milk, while this ratio increased to 4.57 at the end of ripening. The total VOC contents of all the DOC reduced along the ripening and decreased by 53.37, 64.92, 15.53, 51.81, and 64.84 % for C1, C2, C3, C4, and C5, respectively. As the amount of cow’s milk used in DOC production increased, the values of all textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness) of the cheese increased too. On the other hand, these values decreased with the maturation (p<0.05). The rates of decrease in hardness (N), adhesiveness (N.s), springiness (cm), cohesiveness, gumminess (N), and chewiness (mJ) values of the cheese groups with the storage were C1>C3>C2>C4>C5, C4>C1>C5>C2>C3, C2>C1>C3>C4>C5, C3>C2>C1>C5>C4, C1>C4>C3>C2>C5 and C3>C4>C1>C5>C2, respectively. In terms of sensory properties (colour, texture and, taste-aroma) of the cheese mature C2, mature C1 and 30-day ripened C1 cheese samples were preferred more, respectively.
The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
(Elsevier, 2021) Korkmaz, Aziz; atasoy, Ahmet Ferit; Hayaloğlu, Ali adnan
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.
The Profiles of Volatile Compounds in Some Domestic And Foreign Olive Oils
(2023) Korkmaz, Aziz
In recent years, the popularity of olive oil has increased because of to its health benefits and consumer perception. In this respect, it has been a preferred oil in many culinary cultures apart from the Mediterranean diet. In the evaluation of the qualities of olive oils, the sensory analysis is also used as well as the some chemical analysis. Volatile compounds (VC) have a decisive effect on the odor properties olive oils as one of the main parameters for their sensory qualities. In this study, the volatile compound profiles of five different olive oils, two of which are domestic (Domat, Uslu) and three of which are foreign (Arbequina, Taggiasca and Koroneiki), were determined and also principle component analysis (PCA) was applied to the data of these profiles. A total of 44 volatile compounds were identified in the samples. The amounts of most of these compounds in the samples were different from each other (P<0.05). The total contents of C6 and C5 carbon aldehydes and alcohols, which are formed by the lipoxygenase (LOX) enzyme during the processing of olives into oil and also responsible for the characteristic olive oil aroma, were found in higher amounts in Koroneiki olive oil. In particular, (E)-2-hexenal with a typical olive oil flavor was found to be significantly higher in coroneiki oil. In other samples, there was no significant difference between the total contents of the compounds derived LOX pathway. As one of the indicators of processing defect, acetic acid was found only in Taggiasca olive oil. TBA results show that the oils from Domat variety is the most different olive oil in terms of volatile compound profile. This difference was due to the high contents of 3-hexenal, (E)-2-pentenal, 1-pentanol and 2,4-hexanediene in this oil as well as terpene (floral aromas) compounds associated with positive properties. In addition, TBA showed that Arbequina and Taggiasca olive oils had UB compositions that were closer to each other than the other samples. Uslu olive oil was generally separated from other samples due to the lowest contents in terms of most VC. These results revealed that volatile compound contents should also be used in the characterization of olive oils.
The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice
(SpringerLink, 2023) Korkmaz, Aziz
The efects of concentration by outdoor (OCM) and vacuum (VCM) and traditional (TCM) methods for the production of molasses from fresh grape juice (FGJ) were evaluated concerning volatile compounds, sugars, organic acids, hydroxymethylfurfural (HMF), total phenolic (TPC), total favonoid (TFC) contents, and antioxidant capacity (TAC), and sensory properties. Compared to FGJ, its molasses had lower TPC, TFC, TAC, and total organic acids and total sugars (except for the OCM) in total soluble solids (TSS). Additionally, the most of (60.7%) volatile compounds in FGJ disappeared with the production of the molasses. Moreover, all investigated features were signifcantly infuenced by the concentration method used. The TCMconcentration method markedly increased the amounts of both HMF (~ 180- and 50-fold greater than of the OCM and TCM, respectively) and total volatile furans (~20- and 3.6-fold greater than that of OCM and TCM, respectively). Additionally, this method presented the best antioxidant properties in terms of greater TPC, TFC, and TAC, whereas both TPC and TFC in the molasses produced by the OCM-method were not signifcantly diferent from those they obtained by the VCM-method. The principal component analysis (PCA) based on the chemical characteristics revealed close similarity between the OCM and VCM, even though the OCM had higher contents for sugars and organic acids. According to the sensory evaluation, there were no signifcant diferences between the scores of favor and overall acceptability for the TCM and OCM. In conclusion, an adapted the OCM-concentrating method to industrial-type can be proposed to produce high-quality molasses.
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
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.
Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
(Molecules, 2023) Korkmaz, Aziz
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg−1) and Uslu (9.00 mg·kg−1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg−1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg−1) and TAC value (515.36 mg TE·kg−1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others
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
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.
A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production
(Bitlis Eren Üniversitesi, 2023) Korkmaz, Aziz
This study aimed to investigate both qualitative and quantitative changes in the taste and aroma components of grape juice during the production of traditional molasses (pekmez). For this purpose, the changes in some physicochemical properties, such as sugar, organic acid, and volatile compound contents, in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses. After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric, and succinic acid concentrations were increased (P<0.05) with the rising concentration. However, the level of glucose and fructose in TSS decreased by 4.67% and 11.78%, respectively (P<0.05), based on their degradation. Similarly, as the major organic acids, the rates of tartaric and malic acids in the TSS were decreased by 73.91% and 67.25%, respectively. These reductions raised the pH value of molasses (P<0.05). In addition, the majority of volatile compounds in FGJ disappeared after the production of molasses, whereas some volatile furans were formed in significant amounts.
Mardin’e Ait Yerel Bir Potansiyeli Harekete Geçirme; Derik Zeytinciliğini Geliştirme Eylem Planı
(Mardin Artuklu Üniversitesi, 2023) Korkmaz, Aziz; Atasoy, Ahmet Ferit
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.