Browsing by Publisher "Sidas Medya A.S."

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    Mung Bean (Vigna radiata L.) and Its Potential Use in Gluten-free Foods; [Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli]
    (Sidas Medya A.S., 2019) Taşkın B.
    Supporting and enriching the diets of celiac individuals with basic nutrients and creating new food alternatives are important for improving their quality of life. Due to the functional properties and potential to improve the nutritional profile of gluten-free products, the use of legume flour or its components in gluten-free product formulations is recommended. In this study, physical, chemical and functional properties of mung beans are reviewed. With its high nutritional content, superior functional properties (foaming, water and oil absorption, gelling), antioxidant capacity and good digestibility properties, it has been shown that mung bean pose a high potential to be used in gluten-free foods for celiac individuals. © Sidas Medya A.S.. All Rights Reserved.
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    Potential Use of Dried Trout Flesh Powder in Salty Biscuit Production; [Tuzlu Bisküvi Üretiminde Kurutulmuş Alabalık Eti Tozu Kullanımı]
    (Sidas Medya A.S., 2020) Savlak N.
    Malnutrition in children is a current global concern. Biscuit, prepared with a variety of cereals, is a delicious snack for children; however, its protein content may be low. Therefore, developing healthier biscuits with an increased protein content is of great interest to biscuit manufacturers. In this study, dried (Rainbow) trout flesh powder was utilized as a protein source in biscuit formulation. Salty biscuits were prepared by the substitution of wheat flour with dried trout flesh powder at a level of 0, 5, 10 and 15% and evaluated in terms of their physical, chemical and sensory properties. Biscuit weight and thickness decreased, spread ratio increased with dried trout flesh powder substitution. Spread ratio ranged between 14.20 and 14.58% in dried trout flesh powder substituted biscuits whereas it was 13.03% in control biscuit. Ash and protein content of the biscuits increased in the range of 11.46–25.69% and 28.05–84.58%, respectively. Carbohydrate content of biscuits decreased up to 12.86% by 15% dried trout flesh powder substitution. Salty biscuits with increased protein (8.72–12.57%) and ash content (3.21–3.62%), as well as decreased carbohydrates (62.90–68.90%) in comparison to control biscuit (6.81, 2.88 and 72.19%, respectively) were maintained. Breaking strength also decreased in 10 and 15% dried trout flesh powder substituted biscuits. Sensorial analysis showed that 10 and 15% dried trout flesh powder substituted biscuits were more appreciated by the panelists. In conclusion, the incorporation of 10 and 15% dried trout flesh powder into biscuit formulation could provide salty biscuits with increased protein content, improved textural properties, acceptable sensory attributes and could contribute to solving problems of post harvest fish losses as well as children’s malnutrition. © 2020 The authors.
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    Safety of Polycarbonate Water Carboys for Residual and Migration Levels of Bisphenol-A; [Polikarbonat Su Damacanalarının Bisfenol-A Kalıntı Miktar ve Migrasyonu Açısından Güvenliği ÖZ]
    (Sidas Medya A.S., 2020) Esmer Ö.K.; Çağındı Ö.
    Polycarbonate (PC) materials are widely used for the packaging of drinkable water. The use of PC materials as food packaging raises some concerns for the migration of Bisphenol A (BPA), which is the monomer of PC. Therefore, in this research, it was aimed to determine the quality of new (not used before) and old (life time ended) PC water carboys in terms of residual BPA and BPA migration levels with respect to storage conditions. For this purpose, BPA migration was determined by storing at three different temperatures (5, 20 and 40C) for seven different storage times (1., 5., 10., 20., 30., 45. and 60 days.) Residual and migrated BPA levels were determined by High Performance Liquid Chromatography with Fluorescence Detector. As a result, PC water carboys contained low levels of residual of BPA, and lower or higher residual BPA levels were detected in old materials compared to new materials. The BPA migration level increased by temperature and time, and storage under sunlight increased the level of BPA migration. BPA migration levels under all storage conditions were below the specific migration limit for BPA. In order to reach the tolerable daily intake of BPA even under the worst storage condition of PC water carboys, daily water consumption was calculated as 16 liters for a person with a body weight of 60 kg. On the other hand, this daily water consumption might not be rational for a person. Therefore, it was concluded that PC water carboys possessed no risk in terms of BPA migration levels under the conditions studied. © 2020 The authors.
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    Formation of Ethyl Alcohol and Ethyl Esters in Virgin Olive Oil and Their Detection Methods; [Natürel Zeytinyağında Etil Alkol ve Etil Ester Oluşumu ile Tespit Yöntemleri]
    (Sidas Medya A.S., 2021) Tibet Ü.; Ergönül P.G.; Yemişçioğlu F.
    Extra virgin olive oil is one of the most demanded foods in our country as well as in the world. It is among oils, which is mostly adulterated due to its high demand. For this reason, it is one of the most adulterated oils. Analysis of fatty acid ethyl esters must be carried out in order to detect the processed olive oil mixtures, which is expressed as "mild deodorization oil" in extra virgin olive oil. Ethyl esters not only can reach the limit by mild deodorization of olive oil, but also can rise with fermentative deterioration or with esterify during storage. In recent years, many articles have been published, studying the conditions under which ethyl esters rise from field to table, by examining the formation mechanism of ethyl esters. In this review article, the formation mechanism of ethyl esters and the factors triggering the esterification of ethyl alcohol in olive oil were presented. © 2021 The authors.
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    Effect of Sun and Microwave Drying on Physical Quality of Mürdüm Plums (Prunus domestica subsp. Insititia); [Güneş ve Mikrodalga ile Kurutmanın Mürdüm Eriğinin (Prunus domestica subsp. Insititia) Fiziksel Kalitesi Üzerine Etkisi]
    (Sidas Medya A.S., 2022) Yıldız D.; Çağındı Ö.
    In this study, the physical quality properties of Mürdüm plums were determined by using different drying methods. For this purpose, samples were dipped in a solution of 1% NaOH for a minute at 55°C. Then, samples were dried in two groups (whole with seeds and halves without seeds) by solar dying or microwave drying at three different power levels (450, 720 and 900W) until the moisture content of 18%. Total dry matter, drying time, color, water activity, rehydration rate, free bulk density, particle density, shrinkage and texture values of dried whole and half plum samples were determined. Results indicated that drying time decreased with an increase in microwave power level. In whole dried plums, different drying methods resulted in a significant change in L, a, E, H, rehydration rate, free bulk density, particle density, shrinkage, internal stickiness, chewability and elasticity (p<0.05); however, it was observed that there was insignificant differences in b value, water activity, hardness, adhesiveness and flexibility values between drying methods (p>0.05). Different drying methods, internal L, a, b, ΔE, H values, rehydration ratio, free bulk density, particle density, shrinkage, hardness, adhesiveness, flexibility, internal stickiness, chewiness and elasticity values of plums dried in half were influenced significatnly (p<0.05). However, it was determined that there was insignificant effect (p>0.05) on external L, a, b, ΔE, H values and water activity. Compared to microwave dried products, it was observed that the brightness values of plums that were solar-dried were better preserved. As the microwave power level increased, the rehydration rates of plums increased. For plums dried at three different power levels, 900W microwave application is recommended as the shortest drying time. © 2022 by the authors.
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    Effect of Ultrasonication on Enzyme Activation; [Ultrases İşleminin Enzim Aktivasyonu Üzerine Etkileri]
    (Sidas Medya A.S., 2024) Dağbağlı S.
    Ultrasound has attracted attention in recent years as a green and effective non-thermal processing technique used in various fields, especially in the food, biotechnology and biopharmaceutical industries. It is important to determine the effects of ultrasonication on enzymatic reactions that have important applications in these industries. While intense ultrasonication conditions cause enzyme inactivation, it has been reported that enzyme activity can be increased under mid-ultrasound conditions (i.e. low intensity and short duration). Ultrasound treatment can be applied to free enzyme, substrate and immobilized enzyme. Ultrasonication may have a positive effect on the structure of molecules, increasing enzyme activity and product yield. In this review, information is given about the changes in molecular structure and enzyme activation that occur as a result of the application of ultrasound treatment to free enzyme, immobilized enzyme and substrate, the mechanisms of these changes and the factors that affect these mechanisms. © 2024 Sidas Medya A.S.. All rights reserved.