Browsing by Author "Ceylan, Mehmet Murat"

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Determination of Some Basic Properties of Traditional Malatya Cheese
(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Kose, Senol; Ceylan, Mehmet Murat; Altun, Ibrahim; Kose, Yagmur Erim
Malatya cheese is generally produced and consumed in Malatya province of Turkey.The starter culture is not used in the production of this cheese. It is traditionally made from raw cow or sheep milk or a mixture of them. This study aims to determine some characteristics parameters (the antioxidant activity, mineral composition, chemical, biochemical and textural properties) of Malatya cheese and therefore, 25 samples purchased from retail markets in Malatyawere analysed. The antioxidant capacity of the water-soluble extracts was detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic add)) methods, mineral composition of samples prepared by dry ash method were determined using Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). This samples were generally different from each other according to the chemical, biochemical and textural properties; however, some interesting similarities were identified. Besides, the mineral compositions and antioxidant activities in cheese samples were determined higher than expected. In conclusions, the production method and ripening conditions may play a decisive effect on some basic properties of the cheeses investigated.
The Effect of Different Natural Antioxidant Materials on the Oxidative Stability of Frying Oil
(2020) Ceylan, Mehmet Murat; Baştürk, Ayhan
Bu çalışmada, ticari kızartma yağı, fındık yağı, palm olein yağı ve farklı oranlarda fındık yağı ile palm olein yağlarının paçallanmasıyla (pac1 ve pac2) elde edilen yağlara günde 4 defa 3 gün boyunca fritözde 180 ˚C'de kızartma işlemi uygulanmıştır. Kızartma işleminde kullanılan yağların nasıl etkilendiğini belirlemek amacıyla bazı kimyasal ve fiziksel analizler yapılmıştır. Bu analizler; serbest asitlik (%0.35 - %1.39), peroksit sayısı (0.64-11.49 meqO2/kg), p-anisidin değeri (5.06-67.52), toplam oksidasyon değeri (7.66-91.11), konjuge dien (2.84-11.09) ve trien (1.07-5.65), renk analizi, toplam polar madde, viskozite (17.64–140 mPa.s) analizidir. Ayrıca yağların oksidatif stabilitelerini arttırmak amacıyla yağ örneklerine, BHT (200 ppm) ve uşkun bitkisi ekstraktı (Rheum ribes L.), kinoa bitkisi ekstraktı (Chenopodium quinoa Willd.) ve propolis ekstraktlarından (1000-1500 ppm) düzeylerde ilave edilmiştir. Doğal ekstraktların etkisi BHT ile kıyaslamaları yapılmış ve BHT'ye en yakın etkiyi 1500 ppm düzeyde propolis ekstraktının gösterdiği anlaşılmıştır. Analiz sonuçlarına göre, genel olarak kızartma sayısının artmasıyla yağ örneklerinde fiziksel ve kimyasal özelliklerin belirgin şekilde değiştiği, bu değişikliğin de istatistiksel anlamda önemli olduğu görülmüştür (p<0.05). Ayrıca tüm yağ örneklerinde yağ asitleri profili, uçucu bileşenler ve 3-MCPD (1.44-9.11 ppm) ve glisidil (0.36-13.03 ppm) esterleri incelenmiştir. Çalışma sonuçlarında göre, palm olein yağının artmasıyla oksidatif stabilitenin arttığı ancak bunun daha yüksek miktarda 3-MCPD ve glisidil esteri meydana gelmesinde de etkili olduğunu söyleyebiliriz.
Effects of Some Herbal Extracts on Oxidative Stability of Corn Oil Under Accelerated Oxidation Conditions in Comparison With Some Commonly Used Antioxidants
(Elsevier, 2018) Basturk, Ayhan; Ceylan, Mehmet Murat; Cavus, Mustafa; Boran, Gokhan; Javidipour, Issa
A total of 10 corn oil samples, 6 with herbal extracts, 2 with butyl hydroxy toluene (BHT) and ascorbyl palmitate (AP), a refined corn oil and the control, the stripped corn oil, were evaluated for oxidative stability under accelerated oxidation at 60 degrees C for 6 wk. Oxidation was followed by determining peroxide value, thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and trienes (CT). Antioxidant activity of each herbal extract was evaluated. According to the obtained results, sumac extract, alpha-tocopherol and AP had the highest antioxidant activity, whereas flaxseed and sage showed the lowest. Peroxide, TEARS, CD and CT values increased during storage in all samples. Samples with BHT, sumac and mint showed the highest inhibition of peroxide formation. Sumac and thyme extracts significantly inhibited TEARS formation compared to BHT and AP added samples. It is concluded that the antioxidant activities of sumac, thyme and mint were high and retarded the oxidation and can be utilized in the food industry for commercial purposes in retardation of oil oxidation.
Investigation of the Effects of Uckun (Rheum Ribes L.), Quinoa (Chenopodium Quinoa Willd.), and Propolis Extracts on the Thermal Oxidation of Palm Olein Oil During the Deep-Frying Process
(Wiley, 2022) Ceylan, Mehmet Murat; Basturk, Ayhan
Frying process was repeatedly carried out 12 times in a deep fryer at 180 degrees C using palm olein oil with potatoes. The effect of deep frying on the chemical and physical properties of the oil has been investigated. Free fatty acidity (0.35%-1.39%), peroxide value (0.64-11.49 meqO(2)/kg), p-anisidine value (5.06-67.52), total oxidation value (7.66-91.11), conjugated diene (2.84-11.09) and triene (1.07-5.65), total polar matter, and viscosity (17.64-140 mPa s) analyses were performed in oil samples. In addition, uckun (Rheum ribes L.), quinoa (Chenopodium quinoa Willd.), and propolis extracts were obtained and added to the oils at the level of 1,000-1,500 ppm determined by preliminary studies. Beside that a kind of synthetic antioxidant (BHT as 200 ppm) was added to the oil samples. The results of the present study showed that the propolis extract (1,500 ppm) had the best results on the thermal-oxidative stability and closest values to BHT. Novelty impact statement It was understood that propolis and quinoa extracts could be used in the oil industry. And also especially 1,500 ppm level of propolis extract may affect as much as BHT on the oxidation stability. By adding these extracts into oil, it was seen that oil can be used 12 times for deep frying.
Pasting, Textural and Sensory Characteristics of the Kofter, a Fruit-Based Dessert: Effect of Molasses and Water Concentration
(Walter de Gruyter Gmbh, 2015) Yildiz, Onder; Yurt, Bayram; Toker, Omer Said; Ceylan, Mehmet Murat; Yilmaz, Mustafa Tahsin; Basturk, Ayhan
Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75-25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.