Browsing by Author "Ocak, E."

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Distribution of Contaminated Heavy Metals in Milk
(Asian Journal of Chemistry, 2010) Ocak, E.
Milk and most of the dairy products are also important parts of human diet. These products are likely to be exposed to heavy metals contamination. The present study determined distribution of added copper, iron and zinc to bovine milk. In different ratio of copper, iron and zinc solution was added to bovine milk and incubated. Milk samples were fractionated into fat and skim milk by centrifugation. Then, casein was separated by acid precipitation at pH 4.5 followed by centrifugation. Copper, iron and zinc concentrations in fat, casein and whey fractions were determined by atomic absorption spectrometry. Most of the copper, iron and zinc were recovered in the skim milk, average in the all of dose 76.38, 84.44 and 85.07%, respectively whereas only 23.62, 15.56, 14.93 % of the these metals were associated to the lipid fraction. While copper, iron and zinc addition increases in milk, ratio of copper were bound casein and whey, ratio of iron were bound casein and ratio of zinc were bound to the whey increases.
Do Consumption of Kargi Tulum Cheese Meet Daily Requirements for Minerals and Trace Elements
(Hrvatska Mljekarska Udruga, 2015) Kirdar, S.S.; Kose, Ş.; Gun, İ.; Ocak, E.; Kursun, Ö.
The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). The effect of maturation time on the sodium, phosphor and potassium content of cheese samples has been found to be statistically significant (p<0.05). Magnesium and calcium levels during ripening period showed significant statistical difference (p<0.01). Copper values of cheese samples demonstrated an increase throughout 90-day maturation time. The effect of maturation time on manganese and zinc value has been found to be statistically significant (p<0.05). According to obtained data, by consuming 100 g Kargı Tulum cheese in daily period, an adult can provide a remarkable portion of his/her minerals needs. © 2015, Hrvatska Mljekarska Udruga. All rights reserved.
The Effects of Fortifying Milk With Cu, Fe and Zn Minerals on the Production and Texture of Yoghurt
(Wfl Publ, 2010) Ocak, E.; Kose, S.
Minerals and trace elements are essential to the good functioning of the body and they have to be supplied by the food. The present study determined distribution of added Cu, Fe and Zn to yoghurt. Cu, Fe and Zn solutions in different ratios were added to bovine milk and yoghurt. Yoghurt was drained to remove some whey by traditional cloth bag method. Cu, Fe, and Zn concentrations in strained yoghurt and whey were determined by atomic absorption spectrometry. While Cu, Fe and Zn additions increased in milk, ratio of Cu remained in strained yoghurt (P<0.01), ratio of Fe remained in strained yoghurt (P<0.05) and whey (P<0.0 I) and ratio of Zn remained in whey (P<0.01) increased. Cu addition 0.2 mg l(-1) to yoghurt showed significantly (P<0.01) higher firmness and cohesiveness, while the firmness and cohesiveness values for 3.5 mg l(-1) addition of Zn were significantly lower than the other doses and metals (P<0.05) (P<0.01). However, addition of Fe to milk caused a general increase of firmness and cohesiveness of yoghurts. Presence of Cu and Zn in milk had an inhibitory effect on the fermenting activity of yoghurt starter culture. The incubation time was longer in fortifying yoghurt with Cu and Zn than the control yoghurts and the fortifying yoghurt with Fe.
Effects of Humic Acid, Whey and Arbuscular Mycorrhizal Fungi (Amf) Applications on Seedling Growth and Fusarium Wilt in Zucchini (Cucurbita Pepo L.)
(Pakistan Agricultural Scientists Forum, 2013) Sensoy, S.; Ocak, E.; Demir, S.; Tufenkci, S.
The effects of Arbuscular Mycorrhizal Fungi (AMF, Gigaspora margarita), whey (50 ml kg(-1)), and Humic acid (HA, 500 mg kg(-1)) applications on seedling growth and Fusarium wilt (FON, Fusarium oxysporum sp. niveum) in hybrid zucchini (Cucurbita pepo L.) cultivar Focus F-1 were investigated. The study was consisted of total 16 treatments including different combinations of FON, AMF, humic acid and whey. There were significant effects of the treatments on seedling growth and some nutrient contents. The treatment which had the highest suppression on Fusarium wilt was the single AMF treatment followed by triple application of AMF, HA, and whey.
Fortification of Milk With Mineral Elements
(Springer New York, 2013) Ocak, E.; Rajendram, R.
Milk is one of the most nutritious foods available. It contains minerals and trace elements in significant quantities. Milk fortification is a public health measure that addresses inadequate micronutrient intake, without affecting dietary patterns. Commonly, milk is fortified with minerals such as calcium, iron, zinc, iodine and selenium. Whilst these elements are essential, they can be toxic in large doses. When large amounts of minerals are added to dairy products, the quality of these products may be adversely affected. © Springer Science+Business Media New York 2013. All rights reserved.
Mineral and Trace Metal Levels of Akcakatik Cheese Collected From Mediterranean Region-Turkey
(Asian Journal of Chemistry, 2013) Kirdar, S. S.; Ocak, E.; Kose, S.
In this study, 15 randomly selected samples of Akcakatik, cheese were purchased from different markets in Mediterranean region of Turkey. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed I, using atomic absorption spectrometry. The ash content was in the range 4.89-8.53 %. The mean concentration of 49.62, 417.74 and 2842.24 mg/kg was measured for Mg, K and Ca, respectively. The concentration of the tested metals was in the range Zn > Fe > Mn > Cu. I The mean concentration of 3.36, 6.15, 12.62 and 13.92 mg/kg was measured for Cu, Mn, Fe and Zn, respectively. In our samples, tested levels were higher than reported in previous studies, except the elements Fe and Ca.
Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk
(Corvinus Univ Budapest, 2019) Kose, S.; Ocak, E.
In this study, the effects of sirmo (Album vineale L.), mendi (Chaerophyllum macropodum Boiss.) and siyabo (Ferula rigidula DC.) on mineral compositions of herby cheese produced from raw and pasteurized milk in brine and vacuum package during 90 days ripening were determined. Macroelements (Ca, Mg, Na, K) and micro elements (Fe, Zn, Mn) concentration of herby cheese samples were examined by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES). It was determined that the mineral concentration was changed from highest to lowest Na>Ca>K>Mg>Zn>Fe>Mn in the herby cheese. The highest mean concentration of Na was found in Sirmo added cheeses manufactured from raw milk in brine on the second day of ripening and the lowest mean concentration of Mn was found in Sirmo added cheeses produced from pasteurized milk in brine at the end of 90 days. Na, Ca, K, Mg, Zn, Fe and Mn content of cheeses in brine and vacuum package decreased during ripening period.
An Overview of Food Safety and Covid-19 Infection: Nanotechnology and Cold Plasma Applications, Immune-Boosting Suggestions, Hygienic Precautions
(Elsevier, 2021) Ceylan, Z.; Ocak, E.; Uçar, Y.; Karakus, K.; Cetinkaya, T.
Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which is an RNA virus covered by a lipid bilayer, are directly affecting people worldwide. On the other hand, in addition to the main spread source (human contact) of SARS-CoV-2, consumers have started to think about whether foods are dangerous in terms of SARS-CoV-2 spread. The consumption of wild animals as well as the possible contamination of SARS-CoV-2 in fresh and frozen foods have caused concern and increased awareness among consumers. A heating process >70°C is being suggested to eliminate viral contamination risk. Cutting tools, slicing machines, and food-contact surfaces including stainless steel, aluminum, or glass must be regularly sanitized. The sous vide cooking method, which is based on cooking under vacuum and with pH treatments in the range of 3 and 10, could be advised in this risky period for decreasing contamination risk in food. Also, recent studies have shown that nanotechnology applications such as nanoparticles could be used to combat the SARS-CoV-2 spread, which is 50-200nm in size. Another suggested technique is cold plasma technology that could damage the protein structure of the virus. Besides these techniques, it is important to boost the immune system. In this regard, recent researches have revealed the importance of honey consumption (1g/kg per person/day), intake of vitamins, minerals like selenium, and ω-3 fatty acids. © 2021 Elsevier Inc. All rights reserved.
Production of Fermented Milk Drinks Enriched With Whey
(Centenary University, 2019) Saçkesen, Ş.N.D.; Ocak, E.
In this study, by adding different amounts of whey produced during the storage time of some physical fermented milk beverage, chemical and sensory properties were evaluated. Different ratios of wheyand yoghurt drinks by adding water produced was stored at 4°C for 7days. According to the results; the pH values of the samples 3.66-4.11, 0.58-0.71 titratable acidity values, % of dry matter content of 5:33 to 7:21, 0:27 to 00:30% nitrogen ratios, ash content 0.60-1.11%, whey separation values from 2 to 19 (ml/100 ml) 3-5 cPviscosity, oil ratios (1-1.3%) were detected between. pH and viscosity values of the beverage during storage may be generally reduced; titratable acidity,ash and serum separation value has increased; dry matter, nitrogen and oil ratios significant change in value has occurred. © 2019, Centenary University. All rights reserved.
Seasonal Changes in Mineral and Trace Elements of Canak Cheese
(Asian Journal of Chemistry, 2013) Kirdar, S. S.; Ocak, E.; Kose, S.; Ozer, E.
Seasonal changes of the ash content and mineral concentrations in Canak cheese were studied. Mineral, trace and heavy metals including calcium, potassium, magnesium, copper, manganese, iron and zinc were analyzed using atomic absorption spectrometry. At the end of the study, the ash content averaged 3.85 +/- 0.26 % in the winter samples and 3.00 +/- 0.14 % in the summer ones. The mean concentration of 63,92, 296,74 and 1571,60 mg/kg (in winter) and 56,69, 225,61 and 1221.46 mg/kg (in summer) were measured for Mg, K and Ca, respectively. The concentration of the tested metals was in the range Zn > Fe > Cu > Mn over two seasons. Differences in mineral contents in the cheese making season was statistically significant (p < 0.01) significant seasonal variation was found for Ca, K, Mn and Fe (p < 0.01).
Storage of Yoghurt Powder Obtained by Different Drying Methods and Its Use in Reconstituted Ayran Production
(Centenary University, 2022) Soysona Ar, Ö.; Ocak, E.
In this study; yoghurt powder was produced using the conventional and lyophilized methods. Half of the yoghurt powders were stored in plastic Ayran packages, with the addition of 0.5 % salt for reconstituted ayran production. The samples were analyzed as powder and reconstituted Ayran on the 1st, 15th, 30th, 60th, and 90th days. In addition, Ayran that was reconstitued on the 1st day was stored at +4oC until the 15th day, and the changes following dilution were examined. It has been observed that lyophilized yogurt powder gives better results in terms of physical, chemical, and microbiological properties during 90 days of storage, and its sensory properties are more appreciated and preferable when consumed as reconstituted Ayran. When the Ayran samples were stored in reconstituted form until the 15 th day, it was found that the pH value of all samples decreased, serum separation and acidity increased, and sensory properties decreased. As a result, it has been concluded that it is possible to convert yogurt into yogurt powder in the specified ways, to pack it in a practical way for ayran production, to have a long shelf life, and to be reconstituted even after months if desired. © 2022, Centenary University. All rights reserved.
A Study on Milk Compositions of Hair Goat and Saanen X Hair Goat Crossbreed (F1) Under Semi-Intensive Conditions
(Ankara University, 2021) Çak, B.; Yilmaz, O.; Ocak, E.; Demirel, A.F.
This study was carried out to evaluate compositions of milk from Hair goat and Saanen x Hair goat crossbreed (F1) under semi-intensive conditions. The research was conducted on 20 Hair goats and 20 Saanen x Hair goat crossbreed (F1) at Farm for Research and Application of Van Yuzuncu Yil University in Turkey. All the experimental goats were 3 years old and were raised under semi-intensive conditions. In the current study, the average fat, non-fat solid, protein, lactose, total solids, lactic acid, pH values of Hair and crossbreed goat milks were 3.98%, 3.80%; 9.54%, 9.24%; 3.59%, 3.48%; 5.24%, 5.08%; 13.51%, 13.04%; 0.24%, 0.25%; 6.62, 6.64, respectively. Lactation stage had a significant influence (P<0.05; P<0.001) on milk fat, non-fat solid, protein, lactose, total solids contents and lactic acid value in Hair and crossbreed goats' milk. Also, genotype had a significant influence (P<0.001) on non-fat solid, protein, lactose and total solids contents of the milk. In conclusion, Hair goats and crossbreed goats produce milk with a variable milk fat, non-fat solid, protein, lactose, total solids contents at the different stages of lactation. The mean values of milk non-fat solid, protein, lactose and total solids in Hair goats' milk were higher than those of crossbreed goats. Also, milk fat content, lactic acid and pH values in Hair and crossbreed goats' milk were similar. © Ankara University, Faculty of Agriculture.
Traditional Turkish Bread, The “tandır Ekmeği”
(Springer International Publishing, 2023) Meral, R.; Kose, Y.E.; Ocak, E.; Ozogul, F.
Bread is a widely consumed food in various types and forms worldwide depending on cultural habits and it is an indispensable food for the Turkish population. There are many types of bread in Turkey, being the tandır bread (TB) the Turkey’s oldest and most popular product and an important part of traditional Anatolian cuisine. TB is a wheat-based traditional flat bread made up of wheat flour dough of 2–3 mm thickness and 15–20 cm in diameter. TB is baked in a special type of oven called a tandır. While it was a bread produced and consumed by the poor people living in rural areas, its consumption started to increase in the urban areas due to the increasing demand for healthy/traditional foods. TB is obtained by leavened the dough prepared with high extraction or whole-wheat flour. The leavened dough is rolled and shaped to make TB. Flat and oval-shaped dough with a thickness of 2–3 mm has adhered to the walls of the tandır with a temperature of 350–400 °C with a pillow-like tool called “mezertge or rapata”. Baking time is 60–90 s or 13–15 min depending on the TB type. In this chapter, a summary of the main ingredients used in this bread and production steps as well as importance of the tradition of tandır cooking and the significance of the socio-cultural of tandır were carried out. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023.