Browsing by Author "Andic, Seval"

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Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt
(Taylor & Francis inc, 2016) Pancar, Eda D.; Andic, Seval; Boran, Gokhan
Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4 degrees C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).
Determination of Free Fatty Acids and Volatile Compounds of Butter Oil Produced From Pasteurized and Unpasteurized Butter at Different Temperatures
(Wiley, 2024) Demir, Tekin; Andic, Seval; Oguz, Sehriban
In this study, the effects of different raw materials, different processing temperatures, and storage temperatures on some properties of butter oil were investigated. Two different kinds of butter were produced from cream containing 40% milk fat. Both butter samples were processed into butter oil at three different temperatures (60, 90, and 120 degrees C). Butter and butter oil samples were stored at +4 degrees C and analyses were performed at 0, 30, and 60 days of storage. There are no significant differences between the atherogenicity index and the saturated and unsaturated fatty acid composition of butter and butter oil samples. Free fatty acid values of all samples increased during storage. Also, in all three storage periods, it was determined that free fatty acids were higher in butter samples than in butter oil samples. During storage, saturated and unsaturated free fatty acid values are generally higher in butter oil processed at 60 degrees C than in butter oil processed at 90 degrees C and 120 degrees C. In total, 40 volatile compounds were detected, which included 8 ketones, each of 6 aldehydes, alcohols, acids, and hydrocarbons, 5 terpenes, and 3 esters in butter and butter oil samples. Aldehydes and ketones were generally highest in butter oil processed at 120 degrees C. The most dominant saturated fatty acid is hexadecanoic acid, and unsaturated fatty acid is 9-octadecenoic acid in butter samples. Free fatty acid values of all samples increased during storage. A total of 40 volatile components were identified in both butter and butter oil.image
Effect of Whey Powder, Skim Milk Powder and Their Combination on Yield and Textural Properties of Meat Patties
(Friends Science Publ, 2010) Andic, Seval; Zorba, Omer; Tuncturk, Yusuf
Effects of addition of whey powder (WP 0, 1 & 2%), skim milk powder (SMP 0,1 & 2%) and their combination on yield and textural properties of meat patties were studied Yield, moisture, moisture retention, sensory characteristics and textural properties were determined in the meat patties Addition of 1 or 2% WP, SMP and their combination significantly (p<0 01) increased cooking yield, moisture and moisture retention of cooked samples WP, SMP and combination of WP-SMP addition did not affect sensory characteristics except chewiness and elasticity of the patties SMP and combination of WP-SMP caused a significant (p<0 05) difference in elasticity and WP caused a significant (p<0 05) difference in chewiness Cooked meat patties formulated with WP, SMP and their combination at all tested ratios were significantly (p<0 01) different in strength of fracture and work of fracture Hardness of cooked patties decreased with the addition of SMP However, this property Increased by the addition of WP compared to the control Significant differences (p<0 05) from added ingredients occurred in chewiness Addition of SMP decreased cohesiveness of meat patties (C) 2010 Friends Science Publishers
Effects of Carboxyl Methyl Cellulose and Edible Cow Gelatin on Physico-Chemical, Textural and Sensory Properties of Yoghurt
(Friends Science Publ, 2013) Andic, Seval; Boran, Gokhan; Tuncturk, Yusuf
Effects of carboxyl methyl cellulose (CMC) and edible cow gelatin (ECG) on physico-chemical, textural, and sensory properties of yoghurt were investigated. Yoghurts were manufactured from full-fat cow milk with addition of CMC and ECG in combination or solely, at concentrations of 0.25 and 0.50% (w/w). Sole CMC addition at a concentration of 0.25% contributed to higher viscosity (7175 cP in comparison with the control being 4526 cP on day 1) and firmness (561 g compared to the control being 294 g on day 1), but caused lower water holding capacity and higher syneresis compared to the control. However, sole ECG addition at concentration of 0.50% resulted in higher water holding capacity (69.29% in comparison with the control being 48.41%) and lower syneresis (0.22 compared to the control being 2.64, in mL per 100 mL initial sample), while also contributing to viscosity (5551 cP on day 1) and firmness (369 g on day 1). The results suggest ECG is suitable for yoghurt compared to CMC, giving an improved gel network structure with lower syneresis and higher water holding capacity along with higher viscosity and firmness, while causing no significant harm on sensory perception. (c) 2013 Friends Science Publishers
Isolation, Identification, and Characterization of Thermophilic Lactic Acid Bacteria Isolated From Whey of Kars Kashar Cheeses
(Springer, 2024) Oguz, Sehriban; Andic, Seval
Kars Kashar cheese is an artisanal pasta-filata type cheese and geographically marked in Eastern Anatolia of Turkey. The aims of this research were to determine for the first time thermophilic lactic acid bacteria (LAB) of Kars Kashar cheese and characterize the technological properties of obtained isolates. In our research, a number of 15 samples of whey were collected from the different villages in Kars. These samples were incubated at 45 degrees C and used as the source material for isolating thermophilic LAB. A total of 250 colonies were isolated from thermophilic whey, and 217 of them were determined to be presumptive LAB based on their Gram staining and catalase test. A total of 170 isolates were characterized by their phenotypic properties and identified using the MALDI-TOF mass spectrometry method. Phenotypic identification of isolates displayed that Enterococcus and Lactobacillus were the predominant microbiota. According to MALDI-TOF MS identification, 89 isolates were identified as Enterococcus (52.35%), 57 isolates as Lactobacillus (33.53%), 23 isolates as Streptococcus (13.53%), and one isolate as Lactococcus (0.59%). All thermophilic LAB isolates were successfully identified to the species level and it has been observed that MALDI-TOF MS can be successfully used for the identification of selected LAB. The acidification and proteolytic activities of the isolated thermophilic LAB were examined, and the isolates designated for use as starter cultures were also genotypically defined.
Some Chemical and Microbiological Properties of the Butter and the Butter Oil Produced From the Same Raw Material
(Elsevier, 2017) Findik, Osman; Andic, Seval
In this study, it was aimed to determine various characteristics of butter samples obtained from Van market and butter oil produced from these butters. Fat, acidity value, water activity (a(w)), peroxide value (PV), lipolysis (ADV), cholesterol, total fatty acid, free fatty acid compositions and conjugated linoleic acid determinations were made in butter and butter oil samples. Minimum and maximum values of the butter and butter oil samples respectively for free fatty acids, cholesterol, a(w), peroxide and acidity values were determined as; 2415-27640 and 2026-14666 (mg/kg), 258-334 and 214-262 (mg/100 g fat), 0.96-1.00 and 0.48-0.82, 1.2-7.4 and 43-10.5 (meqO(2)/kg fat), and 0.2-2.2 and 0.05-1.7 (mL/100 g) respectively. Conjugated linoleic acid content of butter and butter oil varied from 0.5 to 1.7 and from 0.2 to 0.9 (g/100 g in total fatty acids) respectively. In general yeast mould, lipolytic bacteria and lactic acid bacteria counts of butter oil were lower than butter. A positive correlation between aw and yeast mould, lipolytic bacteria and lactic acid bacteria counts and among total free fatty acids contents, acidity values and ADV was observed. (C) 2017 Elsevier Ltd. All rights reserved.
Some Chemical Characteristics of Butters Obtained From Van Market
(Kafkas Univ, veteriner Fakultesi dergisi, 2011) Altun, Ibrahim; Andic, Seval; Tuncturk, Yusuf; Cecen, Adem; Findik, Osman
In this study, it was aimed to determine various characteristics of butters obtained from Van market and to detect their accordance with the related standard. Minimum and maximum values of the samples for non-fat dry matter, moisture, fat, a(w), PV, TBA and lipolysis were determined as; 0.74-13.01%; 13.02-41.36%; 51.5-83.2%; 0.866-0.999; 2.52-12.79 mEq O-2/kg; 0.06-0.16 mg MA/kg and 0.323-37.149 ADV, respectively. Saturated, monounsaturated and polyunsaturated fatty acid contents of samples were detected to be varying between; 56.22-79.33%, 17.88-28.09% and 1.97-20.43%, respectively. When all of the criteria are taken into consideration, it was found that only one sample is in accordance with related standard entirely.
Survival of E. Coli O157:h7 in Yogurt Incubated Until Two Different Ph Values and Stored at 4°c
(Kafkas Univ, veteriner Fakultesi dergisi, 2011) Arican, Aysun; Andic, Seval
In the present study the survival of Escherichia coli O157:H7 in yoghurt produced at two different initial pH levels was investigated. Samples were contaminated with two different doses of E. coli O157:H7 (10(3) cfu/mL and 10(5) cfu/mL). Yoghurt samples were taken from incubation at pH 4.0 and 4.6. Incubated samples were stored at 4 degrees C for 14 days. In the samples, viable counts of E. coli O157: H7, pH and titratable acidity were determined on day 0 and the 1(st), 2(nd), 4(th), 6(th), 8(th) and 14(th) days of storage. E. coli O157: H7 survived in yoghurt produced at pH 4.0 and 4.6 in the both contamination level. The survival of E. coli O157: H7 was significantly lower at pH 4.00 than at pH 4.60 (P < 0.001) and at 10(3) cfu/mL than at 10(5) cfu/mL contamination level (P < 0.001).