Browsing by Author "Tunctuerk, Yusuf"

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Determination of Protein and Nitrogen Fractions of Wild Edible Mushrooms
(Asian Journal of Chemistry, 2009) Uzun, Yusuf; Genccelep, Hueseyin; Tunctuerk, Yusuf; Demirel, Kenan
The purposes of this study were to determine the crude protein content of mushrooms, as well as the amounts of water soluble nitrogen, trichloro acetic acid soluble nitrogen and phosphotungstic acid soluble nitrogen. Thirty wild edible mushrooms commonly collected in region of Erzurum in Turkey were analyzed for nitrogen contents, crude protein, water soluble-nitrogen (WSN), trichloro acetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN). The macronutrient profile in general revealed that the wild mushrooms were rich sources of protein. The investigated mushroom samples contained relatively high total protein content (18.32-64.70 %, based on dry weight). The highest protein concentration were found in Polyporus squamosus (64.70 %, based on dry weight), The highest values of nitrogen fractions was determined as follows: water soluble nitrogen (WSN/TN %) in Marasmius oreades (88.02 %), trichloro acetic acid-soluble nitrogen (TCA-SN/TN %) in Marasmius oreades (78.40 %), phosphotungstic acid-soluble nitrogen (PTA-SN/TN %) Boletus chrysenteron (50.16 %). The average values of total nitrogen, crude protein, water soluble nitrogen, trichloro acetic acid soluble nitrogen and phosphotungstic acid soluble nitrogen of musroom samples were found (5.68, 35,54, 63.45, 53.27 and 31.98 %), respectively. Mushrooms may be a valuable protein supplement for human diets although they are generally preferred for their flavour and taste. Most of the studies on mushroom protein fractions are to be limited on certain mushroom species.
Effect of Using Interesterified and Non-Interesterified Corn and Palm Oil Blends on Quality and Fatty Acid Composition of Turkish White Cheese
(Wiley, 2007) Javidipour, Issa; Tunctuerk, Yusuf
Chemically interesterified blends (CIB) and non-interesterified blends (NIB) of corn and palm oils (75%w/25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5 degrees C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB-incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB-incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality.
Effects of the Incorporation of Hydrogen and Nitrogen Into Milk on the Reducing and Acidification Capacities of Yoghurt Bacteria
(Wiley, 2023) Bulut, Menekse; Alwazeer, Duried; Tunctuerk, Yusuf
The use of gases in different food applications has increased in the last decades. The incorporation of hydrogen into yogurt was reported to improve the organoleptic properties of some dairy products. A study is needed to understand the effect of this application on the behavior of yogurt bacteria during the fermentation stage. The effects of H-2- and N-2-incorporation into milk on the acidification and reducing capacities of Lactobacillus delbrueckii subsp. bulgaricus (LB) and Streptococcus thermophilus (ST) were envisaged. A data acquisition multiparameter interface equipped with pH and redox electrodes was used for continuously measuring and recording values. H-2 increased the acidification capacity of ST (+10%) and the reducing capacity of LB (+13.7%), whereas N-2 increased the acidification capacity of ST (+13.3%) and decreased the reducing capacity of LB (-21.47%) and ST (-18.88%). H-2 increased the coagulation time of LB (+12.96%) and ST (+6.15%). Results could reveal the promotive role of hydrogen on the metabolic activity of yogurt bacteria in single cultures and these bacteria grow better in the presence of hydrogen in milk. These results will allow yogurt manufacturers to better understand the behavior of yogurt bacterial strains when the preparation of gas-incorporated yogurt is envisaged and better control its quality attribute notes.