Browsing by Author "Karagozlu, C"

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    A MODEL HACCP PLAN FOR SMALL-SCALE MANUFACTURING OF TARHANA (A TRADITIONAL TURKISH FERMENTED FOOD)
    Karagozlu, N; Karagozlu, C; Ergonul, B
    Most of the tarhana consumed in Turkey is homemade and therefore sun-dried. However, there is a great commercial potential for the production of tarhana on an industrial scale using modern drying techniques. Since tarhana produced by traditional methods is consumed widely and take an important role in diets of many people, safety of this product is so important in terms of consumer health. At this point of view, adopting a food safety system to tarhana production is so important. In this study hazard analysis system was adopted to manufacturing line of tarhana, critical control points on the line were determined and a sample generic HACCP plan was recommended. Preventive and corrective actions for the critical steps were also discussed in the manuscript.
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    MICROBIOLOGICAL ATTRIBUTES OF INSTANT TARHANA DURING FERMENTATION AND DRYING
    Karagozlu, N; Ergonul, B; Karagozlu, C
    In this research, changes in chemical and microbiological attributes of traditional tarhana dough were investigated during an eight-day manufacturing period including fermentation and drying processes. Initial water content and pH value of tarhana dough were 47.97 +/- 1.76% and 4.97 +/- 0.08 respectively before fermentation process. At the end of the manufacturing process water content and pH value of instant tarhana were 5.8 +/- 0.66% and 4.19 +/- 0.04 (P < 0.05). Total mesophylic aerobic bacteria, coliform bacteria, E.coli, mould, yeast and lactic acid bacteria counts of tarhana dough were 5.55 +/- 0.45 log cfu/g, < 3 cfu/g, < 3 cfu/g, < 1 log cfu/g, 3.66 +/- 0.27 log cfu/g and 3.44 +/- 0.28 log cfu/g respectively, whereas these values were 5.38 +/- 0.23 log cfu/g, < 3 cfu/g, < 3 cfu/g, < 1 log cfu/g, 5.38 +/- 0.3 log cfu/ and 4.75 +/- 0.12 log cfa/g at the end of the manufacturing process.
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    The effect of various herbs and packaging material on antioxidant activity and colour parameters of whey (Lor) cheese
    Akan, E; Yerlikaya, O; Akpinar, A; Karagozlu, C; Kinik, O; Uysal, HR
    This study aimed to research the effects of some herbs and the packaging material on total phenolic compound content and the antioxidant activity of Lor cheeses. The total phenolic content and antioxidant activity of Lor cheeses containing only black cumin were found to be significantly lower than cheeses containing black cumin and rosemary or black cumin and thyme (P < 0.05). 2,2-azino-di-(3-ethylbenzothialozine- sulfonic acid) (ABTS) and Cupric Ion Reducing Antioxidant Capacity (CUPRAC) methods were found to be more reliable than the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method in evaluating the antioxidant activity of herbs added to Lor cheeses. It has been observed that the packaging material effects the antioxidant activity of the samples differently during the storage.
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    The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants
    Akpinar, A; Yerlikaya, O; Akan, E; Karagozlu, C; Kinik, O; Uysal, HR
    In this study, 2% black cumin, 1% black cumin (Nigella damascena L-Damascus black cumin), 1% rosemary (Rosemarinus officinalis), and 1% black cumin and 1% thyme (Origanum onites L.-Izmir thyme) were added to whey cheese with a short shelf life and cheese samples stored in different packaging materials (goat-skin bags and artificial casing). pH levels and titratable acidity, degree of proteolysis, microbiological, and sensory attributes of the samples were examined. In 20 days of storage, the pH values of whey cheese with black cumin stored in goat-skin bags were statistically higher (ranged 6.34-5.30) than other samples (ranged 6.32-4.10). Proteolytic activity values were higher (0.34-0.58 mg/ml serine) in cheese samples containing black cumin and thyme in both packaging materials (p < .05). After 30 days of storage, black cumin and thyme-added cheese packaged in goat-skin bags have the highest Lactobacillus spp. count (8.64 log CFU/g), while cheese containing black cumin and thyme (6.32 log CFU/g) filled into an artificial casing has the least. Based on the results of sensory analysis, the samples containing black cumin were generally more preferred while cheese with rosemary had the lowest sensory scores. In conclusion, the difference in packaging materials has a significant effect on the physicochemical and microbiology properties and proteolytic activity of whey cheese produced by adding different plants. However, the sensory properties of whey cheese are influenced by the plants used rather than the differences in packaging materials. Novelty impact statement Turkish whey (Lor) cheese is food with limited storage time and rapid microbial spoilage. Black cumin, rosemary, and thyme were added to whey cheese. Black cumin, rosemary, and thyme have been added to whey cheese and this limited storage period has been tried to be extended. In addition, the effects of goat-skin and artificial casing packages on physicochemical and sensory properties were investigated.