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Browsing by Author "Ilter, S."

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    Article
    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).
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    Article
    Investigation of Relationship Between Lumbar Modic Changes and Serum Vitamin D Concentrations
    (Yuzuncu Yil Universitesi Tip Fakultesi, 2024) Ilter, S.; Delen, V.; Toprak, M.; Akçalı, R.
    Introduction: There is limited and inconsistent data on the relationship between vitamin D deficiency and Modic changes (MCs). Also, which type of MCs is associated with vitamin D is not clear. Vitamin D has anti-inflammatory effects, while type 1 MCs has inflammatory nature. Accordingly, patients with type 1 may have lower vitamin D levels than those with type 2 MCs. This study aimed to com pare type 1 and type 2 MCs for serum vitamin D concentrations. Materials and Methods: Between May 2019 and July 2020, a total of 53 patients with type 1 or type 2 MCs were included in this study. Patients’ demographics were recorded, and back pain severity was assessed by using visual analog scale. Serum levels of vitamin D were measured as total 25-hydroxy vitamin D. Accordingly, serum levels of vitamin D (µg/L) are graded as deficient (<20), insufficient (20-30), and sufficient (30-80). Results: Type 1 MCs (n=26) and type 2 MCs (n=27) groups were similar in age (p=0.199), gender, BMI, work status, pain duration, vitamin D concentration, degree of vitamin D deficiency (p=0.773), and spinal levels. Type 1 MCs patients had more painful low back than type 2 MCs patients. Conclusion: Type 1 MCs are similar to type 2 MCs for serum vitamin D concentration. The more painful low back of type 1 MCs may be related to its inflammatory nature, but may not be associated with vitamin D insufficiency. © 2024, Yuzuncu Yil Universitesi Tip Fakultesi. All rights reserved.