In this study, the effects of high pressure, autoclaving and extrusion treatments on the insoluble andsoluble contents
and compositions of defatted rice bran were investigated. The defatted rice bran was subjected to highpressure (300,
400 and 500 MPa) for 5, 10 or 15 min, autoclaved at 122 or 136°C for 1 h and extruded with a screw speed at 100 or
140 rpm. Insoluble fiber content significantly (p<0.05) increased when pressure increased from 300 to 400 MPa
(28.62 to 32.09% at 10 min), while the increase in time affected moderately the insoluble fiber content of bran.
However, autoclaved (122°C) and extruded (100 rpm) rice bran had significantly (p<0.05) higher soluble fiber contents
than others (2.87 and 3.30% respectively). The observed redistribution of soluble sugars to insoluble ones under high
pressure and insoluble sugars to soluble ones occurring autoclaving and extrusion might be explained these changes
on defatted rice bran fiber contents.
Key Words: Insoluble fiber, Soluble fiber, High pressure, Autoclaving, Extrusion
3
Effects of Damaged Starch on Physicochemical Properties of Wheat Flour and its Bread Making Potential
Zedelenmiş Nişastanın Buğday Ununun Fizikokimyasal Özelliklerine ve Ekmek Yapma
Potansiyeline Etkisi
The study was aimed to determine the effects of damaged starch on physicochemical properties of wheat flour and
bread making potential. Hard (HRW) and soft wheat (SWW) varieties were either milled after tempering or milled
without tempering. Wheat samples were remilled three (RM3) and five (RM5) times with decreasing roll gaps in order
to increase the level of damaged starch and physical, chemical and physicochemical properties of flourand quality
attributes of bread samples were investigated. The damaged starch content of HRW and non-tempered flour was
higher in comparison with other samples. The falling number decreased as the content of damaged starchincreased.
Farinogram characteristics were negatively affectedby increasing damaged starch content. Increasing levels of
damaged starch increased bread volume and specific volume but decreased crumb grain and Dallmann value. It was
shown that bread made from tempered flour had better than that from non-tempered wheat. The penetrometer value
was significantly affected by milling treatments inthe tempered samples of SWW and non-tempered sampl es of HRW.
Chemical and microbiological properties of Kashar cheeses with and without tomate puree (1 and 2%) were
determined in this study. Lycopen and protein contents and antioxidant activity of Kashar cheeses with tomatoes
puree were significantly different from those of control (p<0.01). The ranges of total mesophilic aerobe microorganims
in cheese samples with 1 and 2% tomatoes puree and control were 4.7-6.20, 4.07-6.35 and 4.18-5.16 log cfu/g,
respectively. Lactococcus microorganism counts werehigher than lactobacilli. The ranges of the antioxidant activity,
expressed as the inhibition ratio, in control, and samples with 1 and 2% in tomatoes puree were 10.51-25.71, 15.37-30.27 and 16.67-30.68%, respectively. Lycopene content of cheeses was directly proportional with the amount of tomato puree added. Lycopene contents ranged from 0.32 to 2.47% in control samples whereas from 8.52 t o 21.47%
and from 19.08 to 40.39% in cheese with 1 and 2% tomato puree, respectively. Texture profile analysis indicated that
the difference in hardness ratios was significant among the cheese samples (p<0.01).
Fourteen ice cream samples with stabilizers (0.30% salep or guar gum) and emulsifier (no emulsifier, 0.15 or 0.30%
glycerol monostearate (GMS) plus 0.05 or 0.10% polysorbate 80 (PS80) were produced in this study. Physical and
sensory properties of ice creams were determined during 3 months of storage. The types and rates of stabilizers and
emulsifiers used slightly changed the chemical compositions of ice cream mixes. Using different types and rates
emulsifiers with stabilizers had a significant effect on the penetrometer value, first and complete dripping, viscosity of
ice creams (P<0.05). In terms of sensory properties of ice creams, the formula containing 0.30% guar gum, 0.30%
GMS and 0.10% PS80 was the most preferred. The storage time had a significant effect on the pH, first and complete
dripping, penetrometer values of ice creams (P<0.05). Results indicated that the storage time should not be more
than 30 days because longer storage had an undesired effect on the physical and sensory properties of ice cream.
Turkish delight, a traditional Turkish confectionery, is a product manufactured by mixing sugar, corn starch and water
with different seasonings and heating the mixture in an open vessel. In this study, some chemical and sensory
properties of different types of Turkish delights (plain, rosy, lemon, orange, mesir) and changes in the color values
(CIE Lab) and textural properties (Texture Profile Analysis) of Turkish delights stored for 21 days at different
packaging conditions (vacuum and normal) were determined. The pH and total acidity of different types of Turkish
delight samples were similar but reducing sugar contents were statistically different, which was probably due to
different seasonings used. There were significant differences in sensorial elasticity of Turkish delight samples. The
color values of Turkish delights were not affected from packaging condition and storage time. Storage time
significantly affected hardness and chewiness of rosy type; however, hardness, chewiness, gumminess and resilience
values of Mesir type in the 21th days of the storage were significantly different than others. The seasonings used in
Turkish delight must be taken into account in the determination of the quality characteristics of Turkish delight.
Key Words:Turkish delight, Storage, Textural properties, Color
Potential of lyophilization for black mulberry drying in comparison to convectional and vacuum drying was
investigated. Water content, aw, total anthocyanins, L* and a* values and bulk density of fresh berry were 1.109 g/mL
whereas %5.97, 0.29, 230 mg/L, 5.65, 6.51, 0.092 g/mL in lyophilized, %8.78, 0.39, 74 mg/L, 3.87, 2.5,0.368 g/mL
vacuum dried and %9.79, 0.44, 67 mg/L, 3.98, 2.0, 1.109 g/mL convectional dried samples after 24h dryi ng period
respectively. One way ANOVA indicated that the difference in water content and L* values were significant (p<0.05)
while differences anthocyanin content and a* valueswas not significant between convectional and vacuum drying
(p>0.05) but significant in lyophilization (p<0.05). Rehydration capacities of lyophilized, vacuum andconvectional
dried samples 0.15, 0.12 and 0.04 and differences were significant (p<0.05). Linear and polinomial models of change
in water content depending to drying time were acceptable (R2>0.95).
In this study, the lactic acid bacteria, isolated during the process of dough fermentation in traditional shalgam
production, were identified. Isolates were tested for certain characteristics such as Gram reaction, catalase formation,
cell morphology, CO2 production from glucose, hydrolysis of arginine, nitrate reduction, acetoin formation, ability to
grow at different temperature and pH and tolerance to salt. According to the results, all of the isola ted species are
Gram (+) and catalase (-), and the most frequently isolated bacteria during fermentation are Lb. plantarum. In addition
to Lb. plantarum, the frequently found bacteria are Lb. brevisand Lb. paracaseisubsp. paracasei.
In this study, 100 moldy cheese samples were obtained from 5 different cities (Konya, Erzurum, Mersin,Isparta,
Kayseri) in Turkey. Moldy cheese-making process was presented, and quality characteristics of moldy cheeses were
determined. The contents of dry matter, salt, fat, salt and fat in dry matter, acidity and pH values of cheeses were
53.28, 4.97, 16.26, 9.06, 27.64 and 0.91% and 5.31,respectively. Standard deviations in the fat conte nts were found
noticeable high in moldy cheeses. Traditionally produced moldy cheeses contribute to the household income in rural
areas but sensory properties of cheeses produced within the same region may be noticeably different. Small scale
production presents an important limitation for manufacturing a standard product. The methods of moldycheese
production vary with the production region. For a scale up production of moldy cheeses, specific sensory properties of
cheeses should be determined and manufacturing methods should be standardized, which should also enable the
traditional production of moldy cheese for the larger scale industrial production.
Key Words:Moldy cheese, Quality properties, Chemical properties .
10
Tekirdağ'da Tüketime Sunulan Hamburger ve Piliç Burgerlerin
Mikrobiyolojik ve Fizikokimyasal Özellikleri
Physicochemical and Microbiological Properties of Hamburger and Chicken Burger Patties
Available for Consumption in Tekirdağ, Turkey
The purpose of this study was to determine the microbiological and physicochemical quality of the hamburger (six
different companies) and chicken burger patties (five different companies) available in Tekirdağ, Turkey. In the
samples studied, physicochemical properties (moisture, ash, fat, salt, protein and starch contents, pH, nitrite, Na, K,
P, Ca concentrations) and microbiological properties (total aerobic mesophilic bacteria, yeast and mold, coliform,
Staphylococcus aureus, Salmonella, Clostridium perfringens and Pseudomonas aeruginosa) were determined. While
the average moisture, salt, protein, fat contents of hamburger and chicken burger patties were in goodconformance
to the Turkish Standard 10580, the average starch content was found higher than 5% specified in the Turkish
Standard 10580. The results of microbiological analyses of chicken burgers were in good conformance tothe Legal
Notice for the Raw Poultry Meat and Prepared Poultry Meat Mixtures in Turkish Food Codex while the average yeast
and mold counts in hamburger patties were higher than the value specified in the Legal Notice for the Raw Red Meat
and Prepared Red Meat Mixtures.
Food is the basic necessity of life, and foods contaminated with toxic pesticides are associated with severe adverse
effects on the human health. Therefore, there is a need of certain techniques for eliminating these pesticide residues
on fresh produce for safe consumption. The washing of raw materials is the simplest way to reduce the pesticide
residue in the final product. The more effective and convenient alternative could be used with dilute solutions of other
chemicals such as chlorine, chlorine dioxide, hydrogen peroxide, ozone, acetic acid and sodium chloride depending
upon the type of food. An important point to be considered is that these chemical may produce byproducts as a result
of reactions between chemical and pesticides in rawmaterial. Therefore, suitable chemicals and controlled dose
should be considered when using these chemicals. The purpose of this review is to present recent research about the
influence of some washing treatment on pesticide residues.
Key Words:Pesticide residue, Decontamination, Chemical agent, Food processing
12
Et ve Et Ürünlerinde Antioksidan Kullanımındaki Güncel Gelişmeler
Recent Developments in Antioxidant Use in Meat and Meat Products
Lipid oxidation in meat and meat products is a significant problem because it may cause quality lossesand reduce the
shelf life of the products. Synthetic antioxidants like butyllated hydroxyanisole (BHA) and butyllatedhydroxytoluene
(BHT) have been used for many years to control lipid oxidation in meat and meat products. However, there are
concerns and limitations about the use of these antioxidants because recent scientific studies have shown potential
toxic effects and high costs, and consumer concernsabout food additives are increasing. For these reasons,
consumer demand for natural products has shifted the food industry to the use of natural antioxidants in foods. In this
review, recent developments and trend of the antiox idant use in meat and meat products are reviewed.
Key Words: Meat and meat products, Lipid oxidation, Antioxidant, Fruit extract
13
Gıda İşleme ve Depolamanın Karotenoidler Üzerine Etkisi
Effect of Food Processing and Storage on Carotenoids
Carotenoids are responsible from the unique colour of fruits and vegetables ranging from pale yellow through bright
orange to deep red. The effects of dietary carotenoids on human health, their provitamin A and antioxidant activity,
stability and chemical changes during food processing and storage were outlined in this review. Because food
carotenoids are highly unsaturated, they are susceptible to isomerization and oxidation during processing and
storage. Because of these reactions, food products may lose their colour attributes at the end of processing and
storage. More studies are needed to minimize undesired colour changes in food products during processing and
storage.
Key Words: Carotenoids, Health, Food processing and storage.
14
Gıda Güvenliği Açısından Endokrin Sistem Bozucu Pestisitler
Endocrine Disrupting Pesticides in Relation to Food Safety
Pages 89-95
Bülent Şık, İkbal Özen Küçükçetin, Taner Erkaymaz, Gizem Yıldız
Recently, concerns on the potential hazards of endocrine disrupting chemicals on human health have been steadily
growing. Endocrine disrupting chemicals may interfere with the endocrine system and have a wide range of damaging
effects on the developmental, reproductive, neurological, and immune systems. A wide range of substances are
thought to cause endocrine disruption, including pharmaceuticals, dioxin and furans, polychlorinated biphenyls,
pesticides, and plasticizers such as phthalates andbisphenol A. These substances may even cause health problems
at very low doses. In this present study, endocrinesystem disrupting pesticides were reviewed.
Key Words: Pesticides, Endocrine system disruptors, Residue.
15
Tanenlerin Kimyası, Gıdalardaki Varlığı ve Gıda İşlemenin Tanenler Üzerine Etkisi
Tannins Chemistry, their Occurence in Foods and Effects of Food Processing Technologies on Tannins
The scientific interest on tannins has been increased because of their high antioxidant activities andtherapeutic
effects on some diseases during the last two decade. Many studies in the literature have been focused on the tannin
contents of foods and the effects of processing on tannins. This article reviews the description, classification,
chemistry and occurrence of tannins in foods and the effects food processing technologies on tannins.
Gliadin, one of the two basic components of gluten complex, has been found only in cereal seeds, and chemically
classified as basic proteins. It consists of homologous peptide chains and has more symmetrical, smaller structure
thus lower moleculer weight than glutenin. It can be solubilized in solvents of hydrogen bond and 70-90% ethyl
alcohol. Its solubilization property at concentrated alcohol solutions is a distinctive characteristicin comparison to
other proteins; however, it cannot be solubilized in water and pure alcohol. Having the ability of extension, gliadin is
the main component responsible from the uniform dough structure. Gliadin, which controls bread volume and has a
spherical structure, becomes positively charged during gluten formation. At low pH, gliadins are elect rophoretically
separated into four groups as alpha (α), beta (β), gamma (γ) and omega (ω) gliadins. α, βand γGliadins have an
important function in bread making. However, ω-gliadin has a less important role in gluten formation and bread
making because it shows poor emulgator property anddoes not include sulfur in its structure, thus unable to form S-S
linkages. Wheat gluten proteins, especially gliadin, and their role in bread making were reviewed in t his review.
Key Words: Wheat, Gluten, Gliadin, Bread.
17
Yoğurt Çeşitleri, Yoğurtlarda Görülen Bazı Kusurlar ve Çözüm Önerileri
Yoghurt, an important food item among other foods, consists of milk fermented by lactic acid bacteria.It is fermented
milk with some properties, different consistency, unique structure and excellent flavor. In recent years, the
consumption of different types of yoghurt has increased throughout the world. Quality of yoghurt manufactured with
non-standard production methods may be poor, and structural as well as sensorial defects may present i n these types
of yoghurts. This review presents yoghurt production and yoghurt types briefly, and explains some defects in yoghurts
and solutions.
Fresh fish and shellfish are highly perishable because of their biological structure. Therefore, the preservation and
handling of these aquatic products are very important in terms of food safety. One of the conservation processes of
aquatic products is drying. Drying is the evaporation process where water is removed from the foods under controlled
conditions. The most important consequence of this process is that the shelf life of the aquatic products is increased
significantly. In this review, general drying techniques and the drying methods that are very important for aquatic
products are presented.
Key Words: Aquatic products, Drying, Technology.
19
Et Ürünlerinde Nitrat-Nitrit Kullanımının Azaltılmasında Bitkisel Kaynakların Kullanım Olanakları
Potential Utilization of Plant Sources to Reduce Nitrate-Nitrite Use in Meat Products
Nitrate (NO3) and nitrites (NO2) are widely used in meat products to contribute the development of characteristic color,
have an antioxidative activity, produce the typicalflavor of cured meats, and inhibit the growth of spoilage bacteria
and “Botulismus” toxication. However, next to the advantages of nitrate and nitrite use in meat products, their uses in
high amounts are also associated with potential risks for human health. The important problems includethe formation
of methemoglobin causing nitrite toxicity in humans, and their reaction with certain amines in foods produces N-nitrosylamines (N-nitroso compounds), which are known carcinogens. Due to these disadvantages of nitrite use in
foods, considerable interest and research activities have been focused on the development of natural food additives
from natural sources worldwide. There are some studies on the potential use of tomato juice, tomato powder, tomato
paste, red pepper, red table beet, extract, carrot,lycopene and green tea extract in meat products asan alternative to
nitrate-nitrite use. In this study, some potential applications of the utilization of plant sources toreduce nitrite use in
meat products were reviewed.
Key Words: Sucuk, Sausage, Salami, Nitrate, Nitrite, Color of meat products.