Browsing by Author "Baǧdatlioǧlu N."
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Item Ground red peppers: Capsaicinoids content, scoville scores, and discrimination by an electronic nose(2002) Korel F.; Baǧdatlioǧlu N.; Balaban M.Ö.; Hişil Y.High-pressure liquid chromatography (HPLC) was used to determine the capsaicin, dihydrocapsaicin, and total capsaicinoids levels of different ground red pepper samples obtained from local retail markets in Izmir, Turkey. Scoville scores were determined using sensory tests. An electronic nose (EN) was used to discriminate ground red pepper samples by headspace volatiles. EN data were analyzed using discriminant function analysis (DFA). An overall correct classification rate of pepper varieties by EN of 91% was obtained. A linear correlation between capsaicin, dihydrocapsaicin, and total capsaicinoids and Scoville scores was also observed, and R2 values of 0.89, 0.85, and 0.91 were obtained, respectively.Item Effects of deboning methods on chemical composition and some properties of beef and turkey meat(2005) Serdaroǧlu M.; Yildiz Turp G.; Baǧdatlioǧlu N.The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef. © TÜBİTAK.Item Acclimation to heat during incubation. 2. Embryo composition and residual egg yolk sac fatty acid profiles in chicks(Poultry Science Association, 2008) Yalçin S.; Baǧdatlioǧlu N.; Bruggeman V.; Babacanoǧlu E.; Uysal I.; Buyse J.; Decuypere E.; Siegel P.B.The aim of the research was to evaluate embryo composition and changes in egg yolk fatty acid composition during embryonic development as a function of incubation temperature and age of breeders. Eggs obtained from a common breeder stock at 3 ages: 32 (younger), 42 (mid age), and 65 (older) wk were divided into 2 groups and placed into 2 incubators: the control and the second where eggs were heat-acclimated (HA) at 38.5°C for 6 h daily from d 10 to 18 of incubation. Body composition of embryos and chicks were measured on d 14, 18, and at hatch, respectively. Fatty acid profiles of yolk and residual egg yolk sac of chicks were analyzed before incubation and at hatch, respectively. Moisture content of embryos was highest on d 14 and then decreased regardless of parental age and incubation temperature. Moisture content of chicks at hatch from 42- and 65-wk parents were lower than those of chicks from 32-wk parents, whereas the trend in chick fat content was opposite. Incubation temperature had no effect on composition of chicks. Consistently lower cis-4,7,10,13,16,19- eicosapentaenoic (docosahexaenoic acid, DHA; 22:6n-3) and cis-11,14,17- eicosatrienoic (20:3n-3) fatty acids in the residual yolk sac of chicks than in egg yolks before incubation may have resulted from preferential uptake from the yolk. The DHA content in the residual yolk sac was considerably higher in chicks from older parents incubated at HA, whereas, in contrast, levels of 18:3n-3 were lower. Also, chicks from younger parents in the HA treatment had lower transported 18:3n-3 and higher levels of transported DHA. It may be concluded that this process observed during the high incubation temperature may be related to a protective strategy and thus contributes to postnatal heat adaptation. ©2008 Poultry Science Association Inc.Item Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan(2011) Koç M.; Koç B.; Susyal G.; Yilmazer M.S.; Baǧdatlioǧlu N.; Kaymak-Ertekin F.The addition of gelatine (G), lactose (L), pullulan (P), and their mixtures at equal ratios (gelatine + lactose [GL] and gelatin + pullulan [GP]) to whole egg prior to drying was studied. Their effects on the functional properties (emulsion and gelling ability, water holding capacity of gel, foaming, color) and soluble protein content of spray dried egg powder during the 6 mo of storage at 20 °C and 50% relative humidity were investigated. It was demonstrated that the emulsion and foaming stability, water holding capacity of gel, and color change were significantly affected by the storage time, whereas storage time did not affect the strength of gel texture prepared by egg powders. Gelatine and pullulan improved the foaming stability and water holding capacity. Lactose caused a decrease in emulsion and foaming stability values. The maximum color change was observed for the plain egg powder, showing that mixing whole egg with carbohydrate- and/or protein-based additives before the drying process preserved the color of egg powder. Adding carbohydrate and/or protein caused significant changes in functional properties of egg powder. © 2011 Institute of Food Technologists ®.Item Effect of maternal corticosterone on utilisation of residual yolk sac fatty acids by developing broiler embryo(2011) Yalçin S.; Baǧdatlioǧlu N.; Babacanoǧlu E.Increased concentrations of maternal corticosterone are deposited into egg yolk under stress conditions. This experiment investigated the effect of maternal corticosterone on yolk and yolk sac fatty acid profiles of eggs and developing broiler embryos. 2. At 42 weeks of age, 200 broiler breeder females were randomly divided into two groups: maternal corticosterone (MC): 2 mg/hen/d of corticosterone dissolved in 1 mL of 99% ethanol and mixed in the individual daily feed for a 14d period, and control: 1mL of ethanol added to the individual daily feed. Hens were inseminated, and eggs were collected daily from d 3 of corticosterone feeding to d 14 and incubated. Fatty acid profiles of egg yolk and yolk sac were analysed before incubation and at 12, 14, 18 and 21 d of incubation. 3. Yolk corticosterone concentrations were greater in MC eggs. Before incubation, eggs from MC had lower DHA (22:6 n-3) but higher stearic (18: 0) and dihomo-gamma linolenic (20:3 n-6 Cis 8,11,14) acid content compared with the control. 4. Higher concentrations of stearic (18:0), elaidic (18:1 tr n-9), eicosenoic (20:1 n-9), eicosadienoic (20:2 n-6), dihomo-gamma linoleic (20:3 n-6) and arachidonic (20:4 n-6) acids and lower concentrations of myristic (14: 0), palmitoleic (16:1 n-7), linoleic (18:2 n-6) and DHA (22: 6 n-3) were found at different periods of incubation in the residual yolk sac of MC than from controls. 5. The results suggest that the preferentially selective absorption of fatty acids is related to specific tissue requirements. © 2011 British Poultry Science Ltd.Item Functional and physicochemical properties of whole egg powder: Effect of spray drying conditions(2011) Koç M.; Koç B.; Susyal G.; Yilmazer M.S.; Ertekin F.K.; Baǧdatlioǧlu N.Pasteurized liquid whole egg was subjected to spray drying to determine the effect of spray drying conditions on moisture content, water activity, peroxide value, emulsion stability, gel texture, foaming stability and colour change of the powder product. Drying process was carried out in a pilot scale spray dryer (Mobile Minor Niro-Atomizer, Denmark). The inlet (165-195 °C) and outlet air temperatures (60-80 °C) and the atomization pressure (196-392 kPa) were investigated as spray drying process variables. Perturbation and 3-D graphs revealed that outlet air temperature and atomization pressure had more effect than inlet air temperature, on the properties of whole egg powder. Optimum spray drying conditions of whole egg powder were determined according to the specific endproduct requirements (bakery foods, omelette and mayonnaise and salad dressing) targeting to obtain the desired value of functional properties, i.e.; emulsion stability, gel texture, foaming stability and colour change. © Association of Food Scientists & Technologists (India) 2010.Item Physicochemical characterization of whole egg powder microencapsulated by spray drying(2011) Koç M.; Koç B.; Yilmazer M.S.; Ertekin F.K.; Susyal G.; Baǧdatlioǧlu N.Physical characterization and oxidative stability of egg powder microencapsulated by spray drying were studied in this work. The wall material (gelatin, lactose, pullulan, and their mixtures) and liquid egg mixtures were prepared by homogenization at 22,000 rpm for 60 s. The spray drying was carried out at pilot-scale spray dryer (Niro Mobile Minor, Søborg, Denmark). The spray-dried egg powders were analyzed for moisture content, water activity, peroxide value, total cholesterol oxidation products (TCOPs), particle properties, and bulk properties. Using gelatin as wall material resulted in a significant increase in the moisture content and water activity of egg powder during storage and it improved flowability. Egg powders containing pullulan as wall material showed a fibrous structure and had the lowest bulk density. Adding lactose as wall material increased the oxidative stability, which was indicated with lowest peroxide value and TCOPs level of egg powder. © 2011 Taylor & Francis Group, LLC.Item Effect of manipulation of incubation temperature on fatty acid profiles and antioxidant enzyme activities in meat-type chicken embryos(Oxford University Press, 2012) Yalçin S.; Baǧdatlioǧlu N.; Yenisey C.; Siegel P.B.; Özkan S.; Akşit M.Eggs (n = 1,800) obtained from Ross broiler breeders at 32 and 48 wk of age were incubated at either a constant temperature of 37.6°C throughout (T1), or the temperature was reduced for 6 h to 36.6°C each day during embryonic age (EA) 10 to 18 (T2). Yolk sac, liver, and brain fatty acid profiles and oxidant and antioxidant status of liver and brain were measured at EA 14, 19, and day of hatch (DOH). Fatty acid profiles of yolk sac, liver, and brain were influenced by age of breeder with significant breeder hen age × incubation temperature interactions. At EA 14, higher levels of 20:4n-6 and 22:6n-3 had been transferred from the yolk sac to T2 embryos from younger than older breeders, whereas for T1 and T2 embryos, yolk sac 20:4n-6 and 22.6n-3 values were similar for older breeders. Accumulation of 20:4n-6 and 22:6n-3 fatty acids in the liver of T1 and T2 embryos from younger breeders was similar; however, T2 embryos from older breeders had higher liver levels of 20:4n-6 and 22:6n-3 than T1 embryos. At EA 19, liver nitric oxide levels were higher for T2 embryos from younger breeders than those from breeders incubated at T1. Brain catalase levels of T2 embryos from younger breeders were higher than those from older breeders at DOH. Thus, changes in fatty acid profiles and catalase and nitric oxide production of brain and liver tissues resulting from 1°C lower incubation temperature from EA 10 to 18 reflect adaptive changes.© 2012 Poultry Science Association Inc.Item Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins(Codon Publications, 2022) Kaşikçi M.B.; Baǧdatlioǧlu N.White cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and flavonoids and changes in antioxidant activity after in vitro digestion. In general, the pickling process enhances the bioaccessibility of phenolics and flavonoids in white cabbage and gherkin. The bioaccessibility of total phenolics (TP) in cabbages, pickled cabbages, gherkins, and pickled gherkins is determined as 125.2%, 185.1%, 369.2%, and 462%, respectively. In contrast, after in vitro digestion of raw and pickled vegetables, total antioxidant activity is reduced. So it can be concluded that both raw and pickled gherkins are good sources of bioaccessible phenolics and flavonoids. The consumption of these vegetables and their pickles is suggested to promote the reduction of diseases plagued by free radicals. © 2022 Codon Publications.