Browsing by Author "Cagindi, O"

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    Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages
    Ozturk-Kerimoglu, B; Kavusan, HS; Gürel, DB; Cagindi, O; Serdaroglu, M
    The current work aimed to investigate the utilization of gelled emulsion (GE) systems stabilized either with cold or hot gelation consisted of peanut and linseed oils as fat replacers in fermented beef sausages. The reformulation provided a healthier lipid profile, that led to decreasing total lipid content, cholesterol, and SFAs (from 46.6% to 23.5%) meanwhile increasing both MUFAs (from 47.3% to 51.0%) and PUFAs (from 4.7% to 25.4%) as well as improving nutritional ratios (o)-6/o)-3, PUFA/SFA, IA, and IT). Cold-set GE caused less significant changes in instrumental color and protected PUFAs compared with hot-set GE, whereas hot-set GE provided advantages over cold-set GE in terms of microstructure, purge loss, and sensory scores. Replacement of beef fat fully by a hot-set GE system instead of using a fat-GE mixture was effective in reducing oxidation. The results demonstrated that utilization of different GE systems can be an effective strategy to contribute to the development of lipid-modified fermented meat products.
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    Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages
    Nacak, B; Öztürk-Kerimoglu, B; Yildiz, D; Cagindi, O; Serdaroglu, M
    The study aimed to highlight the utilization of gelled emulsion (GE) systems containing peanut and linseed oils to replace beef fat partially or completely in emulsified sausages. Total fat content was reduced by up to 40% and energy content was lowered by up to 27% in reformulated products. Saturated fatty acids and cholesterol were successfully decreased while noticeable increments were provided in mono and poly-unsaturated fatty acids in sausages containing GE. Moreover, the reformulation procedure presented a good potential for increasing n-3 content, while lowering atherogenicity index, thrombogenicity index, and n-6/n-3 ratios. Although the incorporated GE resulted in color and texture alterations, it was effective to improve the technological attributes in terms of emulsion stability and cooking behaviors. In GE added samples, oxidative stability of final products decreased; however sensory features were acceptable. Overall results pointed out that GE systems could be successfully conveyed to emulsified sausage formulations to ensure a healthier lipid profile with good technological and sensory quality.
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    Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata)Fish Bone Powder from by-Products of Fish Fillet
    Savlak, N; Cagindi, O; Erk, G; Oktem, B; Kose, E
    Seabream fish bone powder was produced using different chemical methods and tap water. The effect of different chemical procedures (sodium hydroxide (NaOH); NaOH + citric acid; NaOH + sodium hypochlorite (NaOCl); NaOH + ethanol (EtOH); and NaOH + hydrogen chloride (HCl)) and tap water on proximate composition, yield, mineral composition, color, and sensorial odor was investigated. Despite its high bone powder yield (59.39%), tap water treatment was not an efficient method due to low calcium (Ca2+, 232.13 g/kg) and phosphorus (P, 111.63 g/kg) concentration and heavy fish odor. Sensorial odor analysis of seabream fish bone powder showed that tap water received the lowest scores (1.71/5), while chemically treated samples received sensorial odor scores higher than 4.00, with an average of 4.61, indicating that they had a very slight odor. The best fish bone powder yield was obtained using NaOH treatment (21.46%), where Ca2+(276.73 g/kg) and P (147.23 g/kg) content was also high. The utilization of chemicals in combination with NaOH did not increase the sensorial odor score of seabream fish powders but resulted in a decrease in powder yield. Moreover, the mineral composition of all chemical processing techniques was comparable. Processing by-products of seabream fillet production with 8% NaOH will contribute to daily Ca(2+)and P intake of individuals.
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    Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties
    Yildiz, D; Guerel, DB; Cagindi, O; Kayaardi, S
    This study aimed to investigate the effects of different treatments applied on the anthocyanin content and some physicochemical properties of homemade sour cherry juice. Titration acidity, pH, color, total monomeric anthocyanin content, polymeric color, color density, polymeric color ratio, total phenolic content and antioxidant activity properties and formation of hydroxymethylfurfural (HMF) were investigated by heat treatment (70-75 degrees C), boiling (90-95 degrees C) and microwave application at 2450 MHz, 400 W power. When the results were evaluated, all treatments and treatment time did not make a statistical difference on color values, total monomeric anthocyanin content, color intensity, polymeric color ratio and antioxidant activity of the samples (p>0.05). The microwave application caused a significant change in the amount of phenolic substance (p<0.05) and had the highest phenolic substance content. In addition, it was observed that HMF formation was at the lowest level in sour cherry juices obtained by microwave application. As a result, while the bioactive components are significantly preserved in microwave-produced homemade sour cherry juice, HMF formation occurs at a lower level compared to conventional methods, resulting in higher quality products in terms of food safety.
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    Can Enzyme-Resistant Starch Snack Prevent Blood Glucose Fluctuations? A Pilot Trial in Patients with Insulin-Dependent Type 2 Diabetes
    Cesur, F; Seçkiner, S; Kucukerdonmez, O; Cagindi, O; Saygili, LF; Meseri, R
    This study aims to compare the effect of enzyme-resistant starch flour (ERSF) and standard wheat flour (SWF) bagels given as a mid-afternoon snack on blood glucose (BG) levels in patients with insulin-dependent type 2 diabetes mellitus (T2DM). First, bagels containing 15 g of carbohydrates are prepared using ERSF or SWF. Then, the effect of bagels prepared using SWF or ERSF on BG levels is examined through clinical research. A continuous glucose monitoring system (CGMS) device is placed and then, the patients are given three packages of bagels that are visually similar and are asked to consume the red package (SWF bagel) on the first day and blue packages (ERSF bagels) on the second and third days as a mid-afternoon snack, without consuming anything else. The increase in BG from ERSF is less than that caused by SWF bagel consumption, and SWF is found to have higher BG averages than ERSF (ERSF: 150 mg dL(-1), SWF: 170 mg dL(-1)). Patients stated that they like the taste and do not feel any discomfort while consuming ERSF bagels. ERSF bagels have higher fiber content and cause more even fluctuations in BG levels than SWF bagels. Food fortification using ERSF foods can be recommended for patients with T2DM.