Browsing by Author "Kesenkas, H"
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Item Physicochemical, microbiological and sensory characteristics of Soymilk KefirKesenkas, H; Dinkçi, N; Seçkin, K; Kinik, Ö; Gönç, S; Ergönül, PG; Kavas, GThe physicochemical, microbiological and sensory characterization of kefir samples produced from cow/soy milk mixtures was carried out during storage at refrigerated conditions. Gross composition of samples was very closely related except lactose contents. Tyrosine levels of kefirs were also very similar. Leucine contents were increased with the raised soymilk ratio. Serum separation increased during storage for all samples. The lowest viscosity value was obtained when the soymilk were mixed to cow milk in a ratio of 50:50. Lactic acid was the highest one among the other organic acids. Microbiological population was not affected with addition of soymilk significantly. Generally sensory scores decreased with increasing soymilk ratio.Item The effect of using a vegetable fat blend on some attributes of kashar cheeseKesenkas, H; Dinkçi, N; Seçkin, AK; Kinik, O; Gönc, SKashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5 degrees C, and analyzed initially for its gross composition and cholesterol content. In addition, the proteolysis and lipolysis, organic acid content and fatty acid composition were studied during the ripening of the cheese. The replacement of milk fat with a vegetable fat blend mainly affected pH, total solids and cholesterol content in the initial composition of the cheese (P < 0.05). The acid degree value and tyrosine contents in both types of cheese increased throughout ripening and significant differences were found between the cheeses after only 30 days of ripening (P < 0.05). The organic acid concentrations of both cheeses changed during ripening (P < 0.05) except for citric and oxalic acids. MF cheese showed higher levels of citric, succinic and oxalic acids especially towards to the end of ripening. Palmitic acid was the dominant fatty acid in MF cheese while the most abundant fatty acids in VF cheese were palmitic and oleic acid. The higher unsaturated fatty acid composition of the VF cheese has attracted attention from the healthy food image point of view.Item PHYSICOCHEMICAL, BIOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF TELLI CHEESE - A TRADITIONAL TURKISH CHEESE MADE FROM COW MILKKesenkas, H; Dinkci, N; Seckin, K; Gursoy, O; Kinik, OTelli (threaded) cheese is a hard cheese variety produced in the Eastern Black Sea Region of Turkey. Physicochemical, biochemical, textural and sensory properties of cow milk Telli cheese samples were investigated during 90 days of storage. Cheese samples were characterized with their high total solids (54.44%), fat (25.25%) and protein (25.14%) contents. Lactic acid was the first abundant organic acid in cheeses. The most abundant saturated fatty acids were palmitic, stearic and myristic acids while the oleic acid was found to have the highest level among the unsaturated fatty acids. Lipolysis and proteolysis of samples were increased throughout storage.Item EFFECT OF SOME PRO AND PREBIOTICS ON FATTY ACID AND ORGANIC ACID COMPOSITION OF SYMBIOTIC GOAT CHEESEKesenkas, H; Ergonul, PG; Akan, E; Kinik, ÖThe effects of probiotic cultures including Enterococcus faecium, Bifidobacterium bifidum, Lactobacillus paracasei subsp. paracasei and prebiotics including inulin, oligofructose and their blends on fatty acid and organic acid compositions of goat-milk white cheese were examined throughout 90-day storage period. Goat-milk cheeses were produced in an industrial plant following the standard production procedure for white cheeses, with some modifications. The highest value of saturated and unsaturated fatty acids in experimental cheeses were found be palmitic acid (C16) and oleic acid (C18: 1) respectively. The most abundant organic acid among all experimental samples was lactic acid whereas the lowest one was acetic acid. The results indicated that the probiotic culture type and the percentage of prebiotic added to goat milk effected fatty and organic acid contents of goat-milk white cheeses at different levels.Item The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheeseKinik, Ö; Kesenkas, H; Ergönül, PG; Akan, EThe aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose.Item Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk MixturesKesenkas, H; Dinkçi, N; Seçkin, K; Kinik, Ö; Gönç, SThe aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.Item Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheeseDinkçi, N; Kesenkas, H; Seçkin, AK; Kinik, Ö; Gönç, SThe possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affected by the vegetable fat blend.Item Health benefits and risks of fermented foods-the PIMENTO initiativeTodorovic, S; Akpinar, A; Assunçao, R; Bär, C; Bavaro, SL; Kasikci, MB; Domínguez-Soberanes, J; Capozzi, V; Cotter, PD; Doo, EH; Ergün, BG; Guzel, M; Harsa, HS; Hastaoglu, E; Humblot, C; Hyseni, B; Hosoglu, MI; Issa, A; Karakas-Budak, B; Karakaya, S; Kesenkas, H; Keyvan, E; Künili, IE; Kütt, ML; Laranjo, M; Louis, S; Mantzouridou, FT; Matalas, A; Mayo, B; Mojsova, S; Mukherjee, A; Nikolaou, A; Ortakci, F; Paveljsek, D; Perrone, G; Pertziger, E; Santa, D; Sar, T; Savary-Auzeloux, I; Schwab, C; Starowicz, M; Stojanovic, M; Syrpas, M; Tamang, JP; Yerlikaya, O; Yilmaz, B; Malagon-Rojas, J; Salminen, S; Frias, J; Chassard, C; Vergères, GWorldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 Promoting innovation of fermented foods (PIMENTO) aims to provide a comprehensive assessment on the available evidence by compiling a set of 16 reviews. Seven reviews will cover clinical and biological endpoints associated with major health indicators across several organ systems, including the cardiovascular, gastrointestinal, neurological, immune, and skeletal systems. Nine reviews will address broader biological questions associated with FF including bioactive compounds and vitamin production, nutrient bioavailability and bioaccessibility, the role of FF in healthy diets and personalized nutrition, food safety, regulatory practices, and finally, the health properties of novel and ethnic FF. For each outcome assessed in the reviews, an innovative approach will be adopted based on EFSA's published guidance for health claim submissions. In particular, each review will be composed of three parts: (1) a systematic review of available human studies; (2) a non-systematic review of the mechanism of action related to the clinical endpoints measured by the human studies identified in part 1; and (3) a non-systematic review of the characterization of the FF investigated in the human studies identified in part 1. The evidence and research gaps derived from the reviews will be summarized and published in the form of a strategic road map that will pave the way for future research on FF.Item Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's MilkKesenkas, H; Karagözlü, C; Yerlikaya, O; Özer, E; Akpinar, A; Akbulut, NWinter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as cooked yoghurt or salted yoghurt due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical (firmness and cohesiveness, L-, a- and b- values), chemical (total solid, fat, protein, pH, lactic acid, salt) and sensory analyses (color, odor, consistent and flavor) were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples.