The effect of lentil flour addition on the physicaland sensory properties of stirred yoghurt was determined in this study. The firmness, apparent viscosity, consistency index, thixotropy and water holding capacity of yoghurts increased with an increase in the ratio of lentil flour in the formulae; however the flow behavior index and sensory scores of the stirred yoghurt samples decreased. Yoghurts with red lentil flour had lower flow behavior index and higher firmness, apparent viscosity, consistency index, thixotropy and water holding capacity than those with either green or yellow lentil flour.

Nitrate and nitrite are undesired compounds in foods. Nitrate ion is not directly toxic but it can readily be converted to harmful nitrite ion by microbial reduction. Nitrite can interact with hemoglobin to form methemoglobinby oxidation of ferrous iron (Fe⁺²) to the ferric state (Fe⁺³), a condition described as methemoglobinemia that is dangerous, especially in infants, and it is called as blue-baby syndrome.There have been a limited number of studies about nitrate and nitrite content of baby foods in literature. In this study, nitrate and nitrite analyses were made in 20 vegetable and fruit-based baby foods sold in Izmir, Turkey. Nitrate concentrations of baby foods changed from 3.32 to 99.73 mg/kg. Nitrite concentrations of baby foods changed from non-detectable values to 30.09 mg/kg. The results indicated that nitrate contents were all below the legislated value (200 mg/kg).

Key Words:Blue-baby syndrome, Nitrate, Nitrite, Baby food

In this study, shelf life of anchovy patties storedat 4°C was determined. Sensory properties, pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), trimethyl-amine (TMA) and total mesophilic aerobic bacteria (TMAB), total yeast-mold (TYM) and total coliform bacteria (TCB) counts of patties were determined daily. According to sensory and microbiological quality criteria, anchovy patties became inconsumable at the 8th day of storage. Effect of storage time on the sensory score, value of pH, TVB-N, TBA, TMA,TMAB, TYM and TCB of patties was found significant (p<0.05).

Key Words:Anchovy, Pate, Shelf life, Sensory, Microbiological

Cig kofte is a popular traditional snack produced and consumed daily in Turkey. This study aimed to determine the microbiological quality of cig kofte samples sold in Afyonkarahisar, and 50 different samples were included in the study. The average logarithmic counts of the total mesophilic aerobic bacteria (TMAB), total acidophilic aerobic bacteria (TPAB), Enterobacteriaceae, Coliform, Escherichia coli, Enterococcus spp., Lactobacillus spp. (LLP), Lactococcus spp., Staphilococcus/Micrococcus, coagulase (+) Staphylococcus and yeast/mould in cig kofte samples were 5.93, 4.54, 2.14, 2.06, 1.60, 3.95, 5.78, 5.61, 4.59, 0.34 and 5.38 cfu/g, respectively. The resultsindicated that the microbiological quality of cig kofte samples is low, and they were contaminated with the undesirable microorganisms at different levels. In conclusion, the consumption of the cig kofte samples has a potential risk for the public health.

Key Words:Raw meat ball, Microbiological quality, Food hygiene

Freeze drying is a sophisticated way for long term storage of bacteria. Different chemicals and solutions are used to reach maximum recovery of strains after freeze-drying. Sucrose and skim milk are popular reagents thatare massively used. Reagent 18 is widely used in different culture collections. In this study, different combinations of cryoprotectants are used for freeze-drying S. typhimurium, and stability of the strain was evaluated. The results showed that Reagent 18 is effective during the storage of freeze-dried S. typhimurium strains.

The aims of this study were to investigate some of the physical and chemical properties of commercial strawberry, apricot and sour cherry jams produced by national companies and sold in Tokat, Turkey and to determinetheir compatibility to the “Turkish Food Codex (TFC)”. Thirty jam samples of five various national jam manufacturers were obtained from different grocery stores in Tokat. Three of these manufacturers produce extra traditional jams while the rest produces traditional jams. All apricot and three strawberry jams were compatible with the TFC in terms of fruit rate. On the contrary, all sour cherry and two strawberry jam samples were incompatible with the TFC. Regarding fruit number with stem and leaf of all strawberry and in terms of the amount of crude and defective fruit three strawberry jams were compatible with the TFC. All apricot and sour cherry jams were compatible with the TFC in terms of the amount of core and parts. Total soluble solid (TSS)values of all samples of three different fruit jams were compatible with the TFC; however, only one apricot jam sample was incompatible with the TFC in terms of pH values.

Key Words:Jam, Strawberry, Sour cherry, Apricot, Turkish FoodCodex

This study was planned with the aim of determining milk and fermented milk products consumption habits of the university students. The study was carried out on university students who were attending in faculties located at Alaaddin Keykubat Campus of Konya Selcuk Universityin March-May 2012. Simple random sampling was applied in determining the students and 311 volunteer studentsparticipated in the study. The applied questionnaire included general information questions (age, gender, class, education of parents, number of family members, etc.) and various questions about the habits of milk and fermented milk products consumption and their knowledge about t hese products. Most of the male and female students (respectively 72.2 and 75.0%) liked drinking milk. Rate of the students who consume milk regularly was 21.3% for males and 21.6% for females. It was seen that more than half of the students (52.1%) said that milk was a source ofcalcium, and it was necessary for bone-teeth development. The most known fermented milk product was yogurt (35.0%). Percentage point of consumption which students assigned according to the consumption of foods manufactured from milk and fermented milk products everyday werefound as 88.55 for white cheese, 74.41 for yoghurt, 69.65 for drink made of yoghurt and water. Kefir (76.8%) was located on the top among the milk and fermented milk products which student said they never consumed, and milk and their products with probiotics (67.8%), fruit yoghurt (47.6%), and specific cheeses (42.1%) followed kefir. Fermented milk products are widely consumed as a source of valuable constituents in much of the world, and these products are accepted by the public as healthy foods. 31.2% of male students and 19.2% of the female students knew fermented milk products (p<0.05). Fermented milk products, which can be recommended to everyone including babies and children because of their healthful effects, shouldbe more emphasized in advertisements, and the public awareness on the beneficial effects of these products should be raised.

Key Words:Fermented milk products, Milk, University students,Consumption frequency, Probiotic milk products.

Iodine is an element required for the normal development and regular work of human body and brain. Scientific studies have revealed that the deficiency or excessof this element may lead to very serious detrimental effects on human health. Insufficient iodine intake may resultin anomalies in the development of infant brain and body. Unfortunately, more than 2 billion people around the world cannot take necessary quantity of iodine. The main aim of the study is to investigate the awareness of the st udents about iodine intake. The questionnaire form was prepared and applied to 379 students of 11 different faculties at Ege University. Results indicated that they learned about iodine only in the public educational institutions. Moreover, since students had the lack of adequate levels of information on iodine, it was observed that students stated ‘undec ided’ for many questions asked.

Key Words:Iodine, Awareness, University students

Doogh, an Iranian drinking yoghurt type, is a fermented dairy beverage and constitutes an important part of daily beverage consumption in Iran. Doogh is commonly produced from mixing of yoghurt, drinking water, salt and essence of aromatic vegetables such as thyme, mint and oregano. Although some undesired properties such phase separation due to the low pH and aggregation of casein may be seen frequently in doogh, the high tendency for its consumption has increased the scientific and industrial efforts in order to improve the quality of the product. The specific standards are determined for doogh by the Institute of Standard and Industrial Researches of Iran (ISIRI). The aim of this paper is to give an overview on the production and quality properties of doogh.

Key Words:Doogh, Fermented dairy beverage, Quality properties, Iran

In recent years, the food industry has shown a tendency to produce milk with a reduced content of saturated fat, which is claimed to have negative effects on cardiovascular diseases in humans. The substitution of dietary saturated fat with long chain omega-3 fatty acids (eicosapent aenoic (EPA) and docosahexaenoic (DHA) acids) and oleic acid has been reported to decrease cardiovascular risk by reducing blood lipids, mainly cholesterol. In this review, the effect of EPA, DHA, and oleic acid consumption and the consumption of milk enriched with these fatty acids on human health have been discussed. Furthermore, the possible use of EPA, DHA, and oleic acid in the enrichment of milk has been presented by reviewing the related in vivostudies.

Key Words: Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), Oleic acid, Enriched milk, Cardiovascular disease

The interest of food industry and customers on dietary fibers has recently increased because of the low calorie composition and benefits of dietary fibers on either intestines or metabolic functions. Food products are being enriched by dietary fiber or novel food products with high fiber contents are being produced. According to this trend, it is impossible not to pay attention to the importance of dietary fibers on a regular daily diet. Thus, emulsions, which take a large part of food industry, will be also influenced by this trend. In this study, some general properties of dietary fibers and their effects on emulsion forming and stability are reviewed based on recent studies.

Key Words:Emulsion, Dietary fiber, Stability, Emulsifier

In recent years, there has been a growing interest in consuming probiotic products mainly due to the nutritional value and healthy aspects associated with these products.Probiotic food must contain a minimum of 10⁶-10⁷ cfu/g of probiotic bacteria at use-by day. On the other handmany probiotic products fail to meet this standard. Probiotic bacteria should remain alive when exposed to stress conditions (high and low temperature, low acidity,bile stress etc.) during industrial processes and after the consumption in the digestive system. Numerous strategies have been developed to protect probiotic bacteria against environmental stresses. One of them is the adaptation of probiotic bacteria to stress factors. Adaptation of probiotic bacteria to low temperatures takes place with changing protein synthesis, and fatty acid composition of bacteria cell membrane.

Key Words: Probiotic, Stress, Low temperature, Adaptation

Functional foods can provide a positive impact on the prevention of diseases and/or improve human health as well as their nutritional features. Egg is defined as 'natural functional food' with its superior biological structures; proteins, vitamins and minerals, natural active components. In this study, egg is the most common natural functional food of animal origin and its components and functional properties have been reviewed.

Key Words: Egg, Functional food, Egg components

Lactose is the principal carbohydrate in the milks of all mammals, and non-mammalian sources are very rare. Human milk contains an average of 7% lactose (70 g/L), while whole bovine milk contains about 4.8% lactose, which accounts for approximately 30% of the caloric content of bovine milk. Lactose provides almost half of the total energy requirement of infants. Lactose is hydrolyzed to its components (glucose and galactose) by an enzyme so-called lactase when lactose is in digestive system. These components provide energy requirement of human, thereby they are then absorbed into the bloodstream. All mammals lose most of their lactase intestinal activity post-weaning. Low lactase activity is the norm for approximately 75% of adult humans. This low activity can result in lactose maldigestion and symptoms of gastrointestinal distress. Milk intolerance is more common among Asian-European races. It is estimated that one of every 10 people living on Earth cannot digest milk. Therefore, new technologies to produce lactase in the form of liquids, tablets or powder, lactose hydrolyzed milk, reduced lactose milk and dairy products have been developed to satisfy the needs of the people suffering from lactose intolerance.

Key Words: Lactose, Lactase, Hydrolyze of lactose, Lactose intolerance

Flaxseed is a valuable source of phytochemicals such as lignans, phenolic acids and flavonoids with beneficial health effects. Flaxseed is also the richest source of secoisolariciresinol diglucoside (SDG) which is converted to mammalian lignans as enterodiol and enterolactone. Especially, phytoestrogenic, anticarcinogenic, antioxidative and cardioprotective effects of flaxseed were attributed to its content of SDG, phenolic acids and flavonoids. Flaxseed is increasingly used as a functional food or a functional ingredient in food products because of its valuable bioactive compounds in food industry.

Key Words: Flaxseed, Functional food, SDG lignan, Phenolic acids, Flavonoids.

Some bacteria including lactic acid bacteria (LAB) family synthesize antimicrobial agents whose property is to inhibit the growth of other competitive species that would occupy and grow in the same environment. One of the best known of these substances is bacteriocins. Especially, occurrence of bacteriocin-producing bacteria in food is quite common. Until now, it has not been easy to formulate a general and coherent classification models that encompasses all of the existing bacteriocins. In this review, in addition to classical classification models for Gram-positive bacteriocins in the literature, new classification schemes generated by structure-based sequence fingerprint was mentioned. Information on bacteriocins, which are promising anti-infective agents and used in food preservation, food safety or for improving new drugs for medical use, has been developing day by day as a result of the current models put forward by the classification methods. Establishment of sufficient and consistent classification model for classification is very important for researchers especially working in the field of bacteriocins.

Key Words: Bacteriocin, Classification, Structure-based sequence fingerprint, Bactibase.

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