Browsing by Author "Savlak, N"
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Item The Cytotoxic Effect of Polygonium cognatum and Chemotherapeutic Effect of Doxorubicin on Glioblastoma CellsPehlivan, M; Çöven, HIK; Çerçi, B; Eldem, A; Öz, T; Savlak, N; Soyöz, M; Pirim, IObjective: Glioblastoma multiforme (GBM) is an aggressive malignant brain tumor common in adults. Owing to the present difficulty in treating GBM, developing alternative methods is of utmost importance. Recently, the efficacy of various plant extracts in cancer treatment have been evaluated. Polygonum cognatum (P. cognatum) known as 'Madimak' is used in herbal medicine in Turkey. Methods: In this study, we investigated the cytotoxity of P. cognatum in the treatment of glioblastoma and its contribution to the effectiveness of doxorubicin (DXR). In the U87 cell line of the P. cognatum and doxorubicin administered at different doses, IC50 doses were determined using the 2,3-Bis-(2-Methoxy-4-Nitro-5-Sulfophenyl)-2H-Tetrazolium-5-Carboxanilide (XTT) method and the effects of combined administration at these doses were examined (respectively 10-125 mu g/ml and 0.1-10 mu g/ml at 24, 48, and 72 h). Results: P. cognatum extract decreased the cell viability of U87 cells in a time and concentration-dependent manner. It also increased the apoptotic effectiveness of DXR in U87 cells. Conclusion: This is the first preliminary study that investigates the treatment of P. cognatum on glioblastoma in vitro. Further studies are required to investigate the effect of the extract on healthy human cells and to understand signaling pathways.Item Treatment Method Affects Color, Chemical, and Mineral Composition of Seabream (Sparus aurata)Fish Bone Powder from by-Products of Fish FilletSavlak, N; Cagindi, O; Erk, G; Oktem, B; Kose, ESeabream 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.Item Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from TurkeyTaskin, B; Savlak, NOne of the most challenging aspects of celiac disease management is lack of awareness in public. Aim of the study was to evaluate public awareness and sensitivity on celiac disease and gluten-free diet. 501 individuals in Manisa, Turkey were subjected to a survey to obtain information on demographics, awareness of celiac disease, celiac and gluten-free diet relationship, effect on social life quality and social awareness and sensitivity. Results were analyzed by chi-square test. 43.9% of the public had never heard of celiac disease before. Females were more aware of the disease and gluten-free diet dependency. Majority of the postgraduates (79.6%) recognized the disease. 44.9% of the respondents remarked that celiac patients had hesitations on dining out, while 32.3% found those people restricted for travel and holiday activities. Above one-third of subjects indicated that gluten-free product variety in the market was inadequate. However, more than half had no idea on these. Over 50% felt that, social awareness and sensitivity towards disease was unsatisfactory. This study was conducted to mirror the society?s approach towards celiac patients. It was demonstrated that public?s awareness and sensitivity about celiac disease was scarce. Knowledge of ?celiac? needs to be raised.Item Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flourSavlak, N; Türker, B; Yesilkanat, NThe objective of this study was to examine the effect of particle size distribution on physical, chemical and functional properties of unripe banana flour for the first time. A pure triploid (AAA group) of Musa acuminata subgroup Cavendish (degrees Brix; 0.2, pH; 4.73, titratable acidity; 0.56 g/100 g malic acid, total solids; 27.42%) which was supplied from Gazipasa, Antalya, Turkey from October 2014 to October 2015 was used. Size fractions of <212, 212-315, 316-500 and 501-700 mu m were characterized for their physical, functional and antioxidant properties. Particle size significantly effected color, water absorbtion index and wettability. L* value decreased, a* and b* values decreased by increasing particle size (r(2) = -0.94, r(2) = 0.72, r(2) = 0.73 respectively). Particles under 212 lm had the lowest rate of wettability (83.40 s). A negative correlation between particle size and wettability (r(2) = -0.75) and positive correlation between particle size and water absorption index (r(2) = 0.94) was observed. (C) 2016 Elsevier Ltd. All rights reserved.Item Impact of drum drying conditions on functional properties and flow behavior of gluten-free instant fermented mung bean-rice soupTaskin, B; Savlak, NThe effect of drum drying conditions on functional properties of a nutritious, gluten-free instant fermented (tarhana) soup which was developed for celiac people by a partial substitution of rice flour with mung bean flour (1:1, w/w) was investigated. Response surface method was used to optimize drum drying process conditions for development of mung bean fortified soup. Impacts of independent variables; feed moisture (45-55-65%), drum rotating speed (0.6-1.4-2.2 rpm) and steam pressure (75-85-95 psi) on water and oil absorption capacities, foam capacity, foam stability, protein solubility and flow behavior were investigated. Responses were significantly affected by process variables. Feed moisture was the main factor affecting water and oil absorption capacity and viscosity, while drum rotating speed primarily affected protein solubility, foam capacity and stability. Maximum foaming abilities were obtained at high drum speeds and low feed moistures. Optimum process conditions were determined as 62.22% feed moisture, 2.20 rpm rotating speed, 75 psi pressure, with a desirability value of 0.693. The best achievable response values predicted by numerical optimization for these combinations were water absorption capacity: 3.25 mL/g, oil absorption capacity: 0.51 mL/g, protein solubility: 2.68 mg/mL, foam capacity: 0.07 mL/mL, foam stability: 14.59 min, and consistency coefficient: 2.04. Gluten-free mung bean-rice soup with increased protein content (20.52-22.62%) and functional properties along with higher dietary fiber (2.63-3.94%) will contribute to life quality of celiac patients.Item PARTICLE SIZE AFFECTS PHYSICAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF UNRIPE BANANA PEELSavlak, N; Turker, BUnripe banana peel flour of Dwarf Cavendish banana (Musa spp. AAA) peel (Gazipasa, Turkey) of different particle sizes (<212 mu m, 212-315 mu m, 316-500 mu m, 501-700 mu m) were investigated for their physicochemical, functional properties and antioxidant activity and data were analyzed by SAS Statistical Programme using Completely Randomized besign Proc Glm procedure. Particle size mostly affected L* value (60.60 - 65.03), bulk density (71.87 - 74.78 kg m(-3)), tapped density (294.25 - 357.29 kg m(-3)), wettability (1.19 - 9.72 s), antioxidant activity (159.86 - 198.57 mmol Fe (H) / g dry peel flour; 40.11 - 44.79 mg Trolox equivalent / g dry peel flour) and phenolic content (2.17 - 2.64 mg GAE / g dry peel flour) of unripe banana peel flour. L* value, tapped density and wettability decreased; bulk density, water absorbtion index and oil holding capacity increased as particle size increased. Antioxidant activity (FRAP and DPPH methods) and total phenolic content of unripe banana peel flour also increased by increasing particle size. This study is the first study mentioning the effect of particle size on quality of unripe banana peel. To the best of authors' knowledge, the study also provided the first data on some handling properties of unripe banana peel flour in terms of tapped density, Hausner ratio, Carr Index and wettability.Item Functional, chemical, and sensorial properties of gluten-free fermented instant soup powders developed by use of mung bean and drum drying processTaskin, B; Savlak, NThere is a potent demand to develop novel gluten-free food alternatives that are nutritious and functional. Gluten-free instant fermented soup powder was developed by partial substitution of rice flour with mung bean flour. Effect of drum drying conditions; feed moisture (45-65%), drum rotating speed (0.6-2.2 rpm), and steam pressure (75-95 psi) on functional, chemical, sensorial, and morphological properties of soup powders were investigated. Soup powders exhibited high protein content (20.52-22.62%) and remarkable amounts of dietary fibers (2.63-3.94%), total phenolics (2.23-3.64 mu g GAE/g), and antioxidant capacities (DPPH: 6.28-9.96 mu mol TEAC/g, FRAP: 26.02-42.88 mu mol/g). The instant structure of the soup powder was provided by water solubility (17.93-23.14%), water absorption (3.20-4.20 g/g), and gelatinization degree (82.92-97.60%) analyses, as well as SEM appearances and DSC thermograms. Optimized conditions were determined as 57.55% feed moisture, 1.00 rpm rotating speed, and 91.27 psi steam pressure. Developed instant soup powders had enhanced chemical, functional and bioactive properties, and can be used practically in daily and social life by celiac patients or gluten sensitive individuals. Mung bean was proven to be a valid option for novel application opportunities in gluten-free systems.Item Gluten-free cake with unripe banana peel flour substitution: impact on nutritional, functional and sensorial propertiesTürker, B; Savlak, NPurpose This study aims to develop nutritious and functional gluten-free cakes for celiac patients by substituting rice flour with unripe banana peel flour (UBPF) (0%, 5%, 10%, 15% and 20%) and to propound some chemical, textural and sensorial properties of cakes. A secondary purpose was also to contribute to waste management of the banana products industry by reevaluating the peel. Design/methodology/approach One-way analysis of variance and Duncan's multiple comparison test (p < 0.05) were used to determine differences among the mean values. Proximate analysis, color, texture profile analysis, antioxidant activity, mineral composition and sensorial analysis were carried out. Data was analyzed using SAS software. Cake production was carried out in three replications. Findings UBPF in this study had high protein (11.2%) and dietary fiber (18.3%) as well as high antioxidant activity. In all, 5%-20% UBPF-substituted cakes had enhanced dietary fiber (2.5%-3.7% dry matter), ash content (1.6%-1.9% DM) in comparison to control cake (1.4% and 1.4%, respectively). 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of enriched gluten-free cakes increased by 102%-534%, whereas ferric-reducing antioxidant power increased by 29.6%-143%. Up to 10% UBPF substitution resulted in texturally and sensorially acceptable, nutritious gluten-free cakes. Practical implications The developed product can be used practically for several applications as a healthy alternative. The use of unripe banana peel represents a promising strategy to increase the nutritional value and number of ready-to-eat food in the gluten-free market. Social implications This study propounds a nutritious, functional and sensorially acceptable gluten-free cake for celiac people to use practically while socialization. Cakes which are appreciated by panelists in sensory analysis will create product variety in kitchens, markets and social areas, in particular for those people suffering from celiac and gluten intolerance. Originality/value This is the first study to consider UBPF as an ingredient in gluten-free cake formulation. The product may positively contribute to the life quality of celiac people by propounding a gluten-free snack food for consumption in their social life. This study is also an example of the contribution of banana by-products toward the implementation of the circular economy.Item DETERMINATION OF FLOUR CHARACTERISTICS FOR KADAYIF PRODUCTIONSavlak, N; Kose, EKadayif is a traditional Turkish dessert that is prepared by pouring wheat flour slurry onto a cycling hot plate from a nozzle followed by baking and adding syrup. Recently, demand for specific properties of flours in the bakery industry has increased In this study, physical, chemical. technological and rheological properties of Kadayif flours obtained from both Kadayzf producers and flour factories were investigated and a quality profile of flour for Kadayzf production was propounded It was determined that 43.32 - 59.05% of Kadayif flours were under 80 pm indicating that flour with fine particles were desired. Ash, protein, sedimentation value. gluten and gluten index changed between 0.53 - 0.70%. 8.10 - 10.77%, 11.2 - 29.2 mL, 19.0 - 27.7% and 50.7 - 97.6% with average values of 0.57%. 9.36%, 19.7mL, 22.1% and 81.1%, respectively. Damaged starch (3.50 - 4.90%) and water absorbtion % (49.5 - 54.3%) were low. As a result, in Kadayif production special purpose flour with low protein. low gluten content and gluten index. low sedimentation value and water absorbtion capacity is appreciated. Low protein sofi wheats with poor technological properties would be appropriate for this purpose.Item Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free CakesTürker, B; Savlak, N; Kasikci, MBCeliac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provitamin A, carotenoid, B1, B2, C which are important for human health. In this research, it is aimed to develop nutritious and functional gluten free cake formulations by substituting green banana peel flour (GBPF) with rice flour (5%, 10%, 15% and 20%) and to investigate physical properties of GBPF substituted cakes. Cake volume, specific volume, density, baking loss and height of the cakes were in the range of 831.44 - 1034.11 cm(3), 1.91-2.41 cm(3)/g, 0.41-0.52 g/cm(3), 16.38-18.14% and 4.36-5.77 cm respectively. As a result, GBPF substituted gluten free cakes were successfully produced. Physical analyses of gluten free cakes showed that 5% and 10% GBPF substitution did not affect gluten free cake volume, specific volume, density and baking loss negatively. 5% and 10% GBPF substituted cakes were not different from control cake statistically (p>0.05). However, substitution levels of 15% and 20% resulted in poorer physical properties. Sensory analysis (data not shown) indicated that all GBPF substitution levels were acceptable, as determined by hedonic scala tests. By developing a nutritious gluten free cake alternative, it is expected to provide an alternative in the dietary diversity of individuals with celiac disease.Item Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory propertiesYesilkanat, N; Savlak, NReaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation. Specific volume and density ranged between 1.48-2.04 mL/g and 4.89-6.54 g/mL in persimmon powder substituted cakes, respectively, whereas it was 2.08 mL/g and 5.06 g/mL in control cake. Substitution of sugar with 20 and 40% persimmon powder resulted in statistically comparable cakes with control in terms of specific volume and density. Springiness, cohesiveness and resilience decreased; hardness and chewiness increased by increasing persimmon powder substitution. 20% persimmon powder substituted gluten-free cake was statistically similar to control cake in terms of hardness. Persimmon inclusion lead to enriched cakes with significantly higher total phenolic content (up to 304.2%), ferric reducing antioxidant power (up to 384.4%) and radical scavenging activity (up to 264.3%). Enriched gluten-free cakes with increased K, antioxidant activity, total phenolic content as well as favorable sensorial and physical properties were achieved by 20 and 40% persimmon powder substitution. This study can help socialization of celiac people outside their houses by providing nutritious cakes.