Browsing by Publisher "SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS"

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    Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties
    (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS) Yesilkanat, N; Savlak, N
    Reaching 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.
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    Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage
    (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS) Batkan, A; Kundakçi, A; Ergönül, B
    In this research, the effects of three different holding periods (6,12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 +/- 1.0 degrees C. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).
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    Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey
    (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS) Taskin, B; Savlak, N
    One 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.
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    Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial starter cultures
    (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS) Yerlikaya, O; Saygili, D; Akpinar, A
    This research investigated the antimicrobial activity and antibiotic susceptibilities of nine Lactobacillus delbrueckii subsp. bulgaricus strains and nine Streptococcus thermophilus strains isolated from commercial yoghurt cultures. The antimicrobial activities of overnight culture strains against Bacillus cereus CECT 131, Bacillus subtilis ATCC 6633, Campylobacter jejuni NCTC 11351, Candida albicans ATCC 14053, Enterobacter aerogenes ATCC 13048, Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Pseudomonas aeruginosa ATCC 9027, Salmonella typhimurium ATCC 14028 and Staphylococcus aureus ATCC 12600 were investigated using the disc diffusion method. The antibiotic resistance/susceptibility profiles of the strains were determined using antibiotic discs, which included ampicillin (10?g), ampicillin (25?g), bacitracin (10?g), clindamycin (2?g), clindamycin (10?g), erythromycin (10?g), erythromycin (15?g), gentamicin (10?g), gentamicin (120?g), nalidixic acid (30?), neomycin (10?g), novobiocin (5?g), oxacillin (1?g), penicillin (10units), streptomycin (25?g), streptomycin (300?g), tetracycline (30?g) and vancomycin (30?g). The results of the study showed that while the Streptococcus thermophilus strain SY8, Lactobacillus bulgaricus strains LY6, LY8, LY9 and LY10 showed antimicrobial activity for all test microorganisms, Streptococcus thermophilus SY5 strains showed the weakest antimicrobial effect. All the Lactobacillus bulgaricus and Streptococcus thermophilus strains were resistant to oxacillin (1?g) and nalidixic acid (30?g). Indeed, the highest antibiotic susceptibility was seen with antibiotics such as ampicillin (25?g), clindamycin (10?g) and erythromycin (15?g).
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    Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives
    (SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS) Aydar, AY
    In this study, the effect of ultrasound (US) combined microwave (MW) drying of green olive slices was studied. Olive samples were exposed to ultrasound (5 and 10 minutes; 32 KHz) at room temperature before dried at microwave at 3 different power level (180W, 450 W and 800 W). The drying and rehydration characteristics and quality parameters of olives were determined by comparing with obtained by non-ultrasound pretreated MW dried samples. Midilli et al.and Diffusion models were the most suitable models for US-MW drying with the highest R-2, and lowest RMSE and chi square values. Total phenolic compounds (TPC) of olive slices reduced during drying in all treatments, however TPC of ultrasound pretreated samples were relatively higher those non treated samples dried at same microwave. Increasing of microwave level and ultrasound time decreased the total drying time up to %42.5. This study showed that US-MW can be a useful combine drying method for olive slices which decreased the drying time and improved the qualitative properties of olives.