Browsing by Author "Tuncturk, Yusuf"

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Determination of Mineral Contents of Wild-Grown Edible Mushrooms
(Elsevier Sci Ltd, 2009) Genccelep, Hueseyin; Uzun, Yusuf; Tuncturk, Yusuf; Demirel, Kenan
The aim of this study was to determine the mineral contents of wild edible mushroorns. The phosphorus (P), iron (Fe), calcium (Ca), zinc (Zn), magnesium (Mg), potassium (K), sodium (Na), copper (Cu) and manganese (Mn) contents of thirty wild-grown common edible mushrooms, collected from Erzurum province, Turkey, were analyzed. The minimum and maximum macronutrient contents of mushrooms were determined as mg/g dw for Mg (0.90-4.54), Ca (0.17-8.80), K (12.6-29.1), Na (0.03-4,85) and P (0.644.49), while minimum and maximum micronutrient contents of mushrooms were determined as mg/kg dw for Zn (26.7-185), Fe (50.1-842), Cu (9.23-107) and Mn (5.54-135). The potassium content was found to be higher than those of the other minerals in all the Mushrooms. The K, P and Cu concenterations were determined to be highest in Suillus granulatus. (C) 2008 Elsevier Ltd. All rights reserved.
The Effect of Adjunct Cultures on Some Chemical and Biochemical Properties of White-Brined Cheese
(Wiley-blackwell, 2008) Tarakci, Zekai; Tuncturk, Yusuf
The influence of different adjunct cultures on some of the chemical and biochemical properties of white-brined cheese was investigated. Four batches of cheese were produced: C, with no added adjuncts, containing only cheese culture (Lactococcus lactis ssp. lactis plus Lc. lactis ssp. cremoris); CY, containing C culture plus yogurt. culture (Streptococcus thermophilus + Lb. delbrueckii ssp. bulgaricus); CH, containing C culture plus Lactobacillus helveticus; and CYH, containing all of them. Analyses were carried out on days 2, 30, 60 and 90 of ripening. It was found that the addition of different adjunct starters to the cheese influenced (P < 0.01) the chemical composition significantly, except salt contents (P > 0.05). Total solids, protein, fat and pH values were higher in C cheese than the others. On the other hand, titratable acidity of C and CY cheeses was lower than that of CH and CYH cheeses. Although the lipolysis (acid degree value), water-soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) values of cheeses were affected significantly (P < 0.01) from these treatments, no significant differences exist (P > 0.05) among phosphotungstic acid-soluble nitrogen values. Cheeses made with CYH culture had the highest lipolysis, WSN and TCA-SN. Degradation rates of alpha(sl)- and beta-casein were higher in CYH cheese followed by CY CH and C cheeses. Also, breakdown products of casein were higher in CY, CH and CYH cheeses compared with the control cheese. The amounts of alpha(sl)- and beta-caseins of all cheese samples decreased continuously during the ripening period, while the amounts of alpha(sl)-I casein and other breakdown products increased.
Effect of Fortification of Set-Type Yoghurt With Different Plant Extracts on Its Physicochemical, Rheological, Textural and Sensory Properties During Storage
(Wiley, 2021) Bulut, Menekse; Tuncturk, Yusuf; Alwazeer, Duried
The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract-fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract-fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME-fortified yoghurt was found tastiest with the highest overall appreciable score. These food-agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt.
The Effect of Homogenized Lactic Cultures on the Development of Proteolysis in Kashar Cheese
(Japanese Soc Food Sci & Technology, 2007) Tuncturk, Yusuf; Coskun, Hayri
The goal of the study was to determine the effect of homogenization of lactic cultures at 30 MPa on the development of proteolysis in Kashar cheese during ripening. The cultures Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cemoris, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus helveticus were used in the study. After propagation, the cultures were homogenized at 30 MPa and 40 degrees C for 5 cycles. Cow milk was used to make Kashar cheese in the study. The cheeses were ripened at 8 +/- 1 degrees C for 90 days. Chemical analyses, determinations of water soluble nitrogen (WSN), trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungsticacid-soluble nitrogen (PTA-SN) contents and electrophoresis of casein bands were done on days 3, 30, 60 and 90. The results indicated that there was no significant effect of homogenization of the cultures on the chemical composition of Kashar cheeses (P>0.05). However, higher proteolysis values measured as WSN, TCA-SN, and PTA-SN were obtained from homogenized culture-added cheeses. Accumulation of PTA-SN content in the cheeses was significantly (P< 0.05) affected by homogenization of the cultures. At the end of ripening, the homogenized culture-added cheeses had lower residual alpha(s1)- and beta-caseins than the unhomogenized culture-added ones. The effect of homogenization of the cultures on the breakdown of alpha(s1)-casein was significant (P<0.05).
Effect of Whey Powder, Skim Milk Powder and Their Combination on Yield and Textural Properties of Meat Patties
(Friends Science Publ, 2010) Andic, Seval; Zorba, Omer; Tuncturk, Yusuf
Effects of addition of whey powder (WP 0, 1 & 2%), skim milk powder (SMP 0,1 & 2%) and their combination on yield and textural properties of meat patties were studied Yield, moisture, moisture retention, sensory characteristics and textural properties were determined in the meat patties Addition of 1 or 2% WP, SMP and their combination significantly (p<0 01) increased cooking yield, moisture and moisture retention of cooked samples WP, SMP and combination of WP-SMP addition did not affect sensory characteristics except chewiness and elasticity of the patties SMP and combination of WP-SMP caused a significant (p<0 05) difference in elasticity and WP caused a significant (p<0 05) difference in chewiness Cooked meat patties formulated with WP, SMP and their combination at all tested ratios were significantly (p<0 01) different in strength of fracture and work of fracture Hardness of cooked patties decreased with the addition of SMP However, this property Increased by the addition of WP compared to the control Significant differences (p<0 05) from added ingredients occurred in chewiness Addition of SMP decreased cohesiveness of meat patties (C) 2010 Friends Science Publishers
Effects of Carboxyl Methyl Cellulose and Edible Cow Gelatin on Physico-Chemical, Textural and Sensory Properties of Yoghurt
(Friends Science Publ, 2013) Andic, Seval; Boran, Gokhan; Tuncturk, Yusuf
Effects of carboxyl methyl cellulose (CMC) and edible cow gelatin (ECG) on physico-chemical, textural, and sensory properties of yoghurt were investigated. Yoghurts were manufactured from full-fat cow milk with addition of CMC and ECG in combination or solely, at concentrations of 0.25 and 0.50% (w/w). Sole CMC addition at a concentration of 0.25% contributed to higher viscosity (7175 cP in comparison with the control being 4526 cP on day 1) and firmness (561 g compared to the control being 294 g on day 1), but caused lower water holding capacity and higher syneresis compared to the control. However, sole ECG addition at concentration of 0.50% resulted in higher water holding capacity (69.29% in comparison with the control being 48.41%) and lower syneresis (0.22 compared to the control being 2.64, in mL per 100 mL initial sample), while also contributing to viscosity (5551 cP on day 1) and firmness (369 g on day 1). The results suggest ECG is suitable for yoghurt compared to CMC, giving an improved gel network structure with lower syneresis and higher water holding capacity along with higher viscosity and firmness, while causing no significant harm on sensory perception. (c) 2013 Friends Science Publishers
Fortification of Milk With Plant Extracts Modifies the Acidification and Reducing Capacities of Yoghurt Bacteria
(Wiley, 2020) Alwazeer, Duried; Bulut, Menekse; Tuncturk, Yusuf
The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract-enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (-0.98 mV/min), grape (-1.92 mV/min) and green tea (-0.75 mV/min)-enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product.
Influence of Starter Culture Strains, Ph Adjustment and Incubation Temperature on Exopolysaccharide Production and Viscosity in Whey
(Academic Journals, 2009) Tuncturk, Yusuf
There are many functional characteristics of exopolysaccharides (EPS) produced by lactic acid bacteria in fermented dairy products. In this study, 2 EPS-producing strains of Lactobacillus delbrueckii ssp. bulgaricus and 2 Streptococcus thermophilus strains were isolated from commercial and rural yoghurts and they were inoculated into whey and their effects on EPS production and viscosity of whey were monitored. Two pH applications (adjusted pH and free pH) and 3 incubation temperature (42, 36 and 42/36(sic)C) were performed. pH of samples was significantly affected by starter culture strains, pH adjustment and incubation temperature (P < 0.01). Generally counts of L. delbrueckii ssp. bulgaricus were found higher than of S. thermophilus (P < 0.05). Viable cell counts were significantly higher, in pH-adjusted samples and 42 C samples, than their relevants (P < 0.01). Higher concentrations of EPS were observed in pH-adjusted media than that in pH-free media (P < 0.01). Also 2-step (42/36(sic)C) and lower (36(sic)C) incubation temperature caused an increase in EPS production. Viscosity of samples greatly influenced from their EPS contents. The highest EPS concentration (676 mg/L) and viscosity (6.37 mPa. s) was determined in the sample that inoculated with S. thermophilus ST3 strain, incubated at 42/36(sic)C with pH-adjustment.
Some Chemical Characteristics of Butters Obtained From Van Market
(Kafkas Univ, veteriner Fakultesi dergisi, 2011) Altun, Ibrahim; Andic, Seval; Tuncturk, Yusuf; Cecen, Adem; Findik, Osman
In this study, it was aimed to determine various characteristics of butters obtained from Van market and to detect their accordance with the related standard. Minimum and maximum values of the samples for non-fat dry matter, moisture, fat, a(w), PV, TBA and lipolysis were determined as; 0.74-13.01%; 13.02-41.36%; 51.5-83.2%; 0.866-0.999; 2.52-12.79 mEq O-2/kg; 0.06-0.16 mg MA/kg and 0.323-37.149 ADV, respectively. Saturated, monounsaturated and polyunsaturated fatty acid contents of samples were detected to be varying between; 56.22-79.33%, 17.88-28.09% and 1.97-20.43%, respectively. When all of the criteria are taken into consideration, it was found that only one sample is in accordance with related standard entirely.
Volatile Compounds of Van Herby Cheeses Produced With Raw and Pasteurized Milks From Different Species
(Springer india, 2015) Ocak, Elvan; Javidipour, Issa; Tuncturk, Yusuf
Levels of volatile compounds in Van herby cheeses manufactured from raw and pasteurized; 100 % ewes', 50 % ewes'+50 % cows' and mixture of 50 % ewes'+25 % cows'+25% goats' milks were investigated over 180 days of ripening at 4 degrees C. The volatile compounds levels of herby cheese samples increased throughout the 180 days storage period. Samples produced from pasteurized milk showed lower volatile contents than their counterparts produced from raw milk. The volatile compounds profile of herby cheese samples detected by headspace solid-phase microextraction (HS-SPME) consisted of 8 esters, 5 ketones, 5 aldehydes, 9 acids, 6 alcohols and 14 hydrocarbons and terpenes. Acetic acid was the most abundant volatile compound in HS-SPME of ripened cheeses, followed by hexanoic, octanoic and butanoic acids.