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.

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.

Key Words:Bread properties, Damaged starch, Penetrometer value, Rheological properties

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).

Key Words:Kashar cheese, Lycopene, Antioxidant activity, Tomato puree

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.

Key Words:Ice cream, Emulsifier, Stabilizer, Storage

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).

Key Words:Black mulberry (Morus nigra), Lyophilization, Convectional drying, Vacuum drying

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.

Key Words:Shalgam beverage, Lactic acid bacteria, Dough fermentation, Identification.

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 .

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.

Key Words:Hamburgers, Chicken burgers, Nitrite, Hygiene

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

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

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.

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.

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.

Key Words: Tanin, Tannin chemistry, Food, Food processing technology.

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.

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.

Key Words: Yoghurt, Fermentation, Fermented milk product, Defects.

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.

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.