Browsing by Author "Dogan, I. S."

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Application of Food Grade Coatings To Turkey Buttocks
(Chiriotti Editori, 2008) Ilter, S.; Dogan, I. S.; Meral, R.
Battering and breading control the level of moisture removal and fat absorption and also improve the physical and sensorial properties of deep-fried products. The effects of zein, soy protein isolate (SPI), guar and xanthan gums and corn and soy flours on the quality of turkey nuggets were studied using Response Surface Methodology. Turkey buttock chunks were predusted with combinations of zein and SPI (25:75, 50:50, 75:25%), then sprayed with combinations of guar and xanthan gum (0. 1: 0. 3, 0.2:0.2, 0.3: 0. 1 %) after which they were breaded with corn and soy flour (25:75, 50:50, 75:25%). The samples were evaluated for the degree of adhesion, fat absorption, cooking yield and color attributes. The pre-dusting adhesion rate (PD-AR) was higher than 5% with increased zein in the blend. Film-forming properties of zein also reduced fat uptake during frying. Wetting stage altered the last coating adhesion rate (LC-AR). Analytical optimization of nuggets having a good coating, higher cooked yield and desired color were obtained with zein and SPI at the ratio of 73:27% as pre-dusting, guar and xanthan at the ratio of 0.3:0.1%, and corn and soy flour at the ratio of 35:75. Adhesion rate of the last coating and cooking yield were correlated with each other (r=0.73, P<0.001).
A Study on Determination of Functional Food Consumption Habits and Awareness of Consumers in Turkey
(Scientific Issues Natl Centre Agrarian Sciences, 2011) Dogan, I. S.; Yildiz, O.; Eyduran, E.; Kose, S.
The survey study was to determine the status of knowledge about functional foods, the factors influencing consumer preferences in the purchase and their expectations in Turkey. A total of 389 persons, 288 men and 101 women ranging from 10 to 70 ages were participated in the study. Participants' level of awareness about functional foods was found to be approximately 40%. In general, it was determined that these foods were consumed little by almost half (51.34%) of those participated to the survey. It was also found that women and especially participants ranging from 20 to 40 years-old consumed more functional foods than the rest of participants. As a result, it was concluded that education, income level, product price, compliance with religious sensitivities, the presence of artificial food additives and genetic modification were to be effective on functional food choice.