Browsing by Publisher "Wageningen Academic Publishers"

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    Fatty acid compositions, trans-fatty acids and cholesterol contents of cheese-flavored crackers
    (Wageningen Academic Publishers, 2012) Ergönül B.
    Introduction Today, cholesterol and trans-fatty acids are main concerns in the diet of consumers. It is thought that it is important to determine the cholesterol and trans-fatty acids contents of snack foods which are widely consumed. Objective Fatty acid compositions, trans-fatty acids and cholesterol contents of cheese-flavored crackers sold in Turkish markets were determined. Method A gas chromatographic method was used to determine the amounts of these compounds in cheese-flavored cracker samples. Results It was determined that C18:1cis had the highest (40.2%) amount of unsaturated fatty acid followed by C18:2cis (14.6%), whereas the amounts of trans-fatty acids in C18:1tr and C18:2tr were 0.2% and 0.4% of total fatty acids, respectively. The average cholesterol content of samples was 0.59 mg/100 g. Conclusion The results from this study indicate that cheese-flavored crackers sold in Turkish markets do not contain considerable amounts of trans-fatty acids. The PUFA/SFA ratios of the samples were under the limit of 0.45% and nearly half of the fat fraction of the crackers was composed of saturated fatty acids (44.0%). © 2012 Blackwell Publishing Ltd.
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    Occurrence of aflatoxin M1 in organic dairy products
    (Wageningen Academic Publishers, 2013) Tosun H.; Ayyildiz T.
    Organic foods are perceived more nutritious, safer and healthier than conventional foods by consumers. Organic foods contain lower levels of pesticides and nitrates than conventional produce. However, studies on mycotoxin content of organic foods are limited. The aim of this study was to investigate aflatoxin M1 (AFM1) levels of organic milk and organic milk products produced in Turkey. In this study, 188 organic dairy products consisting of organic ultra-high temperature (UHT) milk (39 samples), organic yogurt (26 samples), organic cheese (91 samples) and organic butter (32 samples) were examined for AFM1. ELISA was used for analysis of the samples. Samples were collected from organic markets in Turkey. AFM1 was detected in 39 (100%) organic UHT milk samples (mean: 65 ng/kg; range: 57-78 ng/kg), 39 (43%) organic cheese samples (mean: 137 ng/kg; range: 9-487 ng/kg) and 26 (100%) organic yogurt samples (mean: 238; range: 125-269 ng/kg). AFM1 contamination was not detected in organic butter samples. AFM1 levels of 7 (8%) organic cheese samples, 39 (100%) organic UHT milk samples and 26 (100%) organic yogurt samples were above the maximum tolerable limit of the Turkish Food Codex. The results indicated that the level of AFM1 in organic dairy products, especially organic yogurt and organic UHT milk, could be a potential risk for consumers.
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    Instrumental textural properties of plain helva kept at different temperatures
    (Wageningen Academic Publishers, 2013) Ergönül B.; Özçam M.
    Traditional plain helva samples were stored at different temperatures (4±1 °C, 22±2 °C or 35±1 °C) and their textural properties were determined by conducting texture profile analysis. Also the general chemical composition of the samples was determined. According to the data obtained, total sugar content of samples was 41.56 g/100 g, whereas average protein, water and fat amounts were 18.63 g/100 g, 0.29 g/100 g and 37.84 g/100 g, respectively. It was determined that storage at different temperatures significantly affected the instrumental textural attributes of plain helva samples (P<0.05). Hardness of plain helva kept at 4±1 °C was 4.33 N, whereas it was 4.26 N and 9.10 N for the samples kept at ambient temperature (22±2 °C) and 35±1 °C, respectively. Temperature also significantly affected the chewiness, gumminess and cohesiveness scores of the samples (P<0.05). © 2013 Wageningen Academic Publishers.
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    Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
    (Wageningen Academic Publishers, 2019) Benzer Gürel D.; Çağindi Ö.
    Linden, a popularly consumed product, is prepared by different methods like infusion and decoction for treating diseases in children and adults. Due to linden's effective compounds and its sweetening, it is used in conjunction with honey and linden tea. This study investigated the effect of adding honey to linden tea prepared by infusion and decoction. Samples held at different temperatures were checked 5, 10, and 15 minutes after filtration to monitor total antioxidant activity, total phenolic compounds, total flavonoid and hydroxymethylfurfural (HMF) levels. Total antioxidant activity, total phenolic compounds and total flavonoids were found to be higher in the sample prepared by decoction. HMF was not observed in the linden tea prepared by infusion. HMF found in the teas prepared through decoction changed from 0.48 to 0.56 μg/ml. The highest concentration of HMF was found in the samples with honey added immediately after filtration (95 °C). The results suggest that when linden tea is prepared, honey should be added at least 10 minutes later to increase total antioxidant activity and to reduce HMF formation. © 2019 Wageningen Academic Publishers.