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Öğe Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels(Japan Oil Chemists Soc, 2015) Yılmaz, Emin; Ogutcu, Mustafa; Arifoglu, NazanIn this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4 degrees C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.Öğe Determination of Organic Acid Composition and Free Radical Scavenging Capacity of Kefir(Asian Journal Of Chemistry, 2014) Turker, Gulen; Kizilkaya, Bayram; Arifoglu, NazanThe organic acid composition as well as the free radical scavenging capacity of kefir produced from different kinds of milk was investigated. The organic acid composition of the samples was determined by high performance liquid chromatography (HPLC), while free radical scavenging capacity was evaluated spectrophotometrically. Oxalic acid, acetic acid, citric acid and succinic acids were found to be significantly higher in kefir produced from cow milk (p < 0.05), while malic acid and lactic acid were significantly higher in kefir produced from goat milk (p < 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity of kefir produced from goat milk was significantly higher than that of kefir made from cow milk (p < 0.05). There was a high correlation between the malic acid and lactic acid formation and the free radical scavenging activity of the samples, implying that the formation of these organic acids during kefir production positively enhances the free radical scavenging capacity of the fermented milk products.Öğe Effect of Disinfectant Added Drinking Water on the Growth Performance of Different Hen Strains(Zoological Soc Pakistan, 2018) Karabayir, Ali; Arifoglu, Nazan; Ogutcu, MustafaThe effect of disinfectant (2% Halamid, N-Chloro-Paratoluenesulphonamide trihydrate) addition into drinking water on the growth performance of three different chicken strains, Plymouth Rock, Australorp and Village (local mix-breed village chickens) was evaluated in the present study. Supplementation of disinfectant clearly improved the microbiological quality of chicken drinking water, by reducing the total bacteria, coliform and E.coli counts. On the other hand, disinfectant addition decreased feed and water intake of all chicken strains. Furthermore, the results revealed that feed and water intake was strain dependent. Lower feed conversion ratio was observed for chickens provided with disinfectant supplemented drinking water. When considering the live weight gain (LWG) monitored through the 10-week trial, it was found out that the live weight gain of the Australorp and Village strains were negatively affected by disinfectant addition, while the live weight gain of the Plymouth strain was not affected by addition of disinfectant. In the present study, it was shown that addition of disinfectant clearly improved the microbiological quality of drinking water, while the response of different chicken strains to disinfectant addition may vary.Öğe Functional Properties of the Capia Pepper Seed Defatted Press Cakes(Springer, 2017) Yılmaz, Emin; Huriyet, Zisan; Arifoglu, Nazan; Emir, Dilek DundarCapia pepper seeds are the mass waste of pepper utilization, and they have not commonly utilized as raw materials. In this study, the defatted press cakes (or meals) of cold oil pressed capia pepper seeds were evaluated. The pepper seeds were previously roasted and treated with enzymes (hemicellulase and protease) against control, before pressing. The compositional and functional properties of the defatted meals were determined. Moisture, protein, remaining oil, ash, L, a*, b* values and viscosity of the meals were measured by basic physicochemical analyses. Phytic acid, tannins and mineral contents were also determined. As functional properties, water-holding capacity, oil-holding capacity, emulsion activity, emulsion stability, foaming capacity, foam stability and the least gelation concentration were measured. The meals were shown to contain nutritionally important amounts of protein and minerals. For most functional properties, seed roasting caused some enhancements in the meals. Hence, defatted capia pepper seed meals can be utilized in food formulations due to their good nutritional and functional properties. This study points out the possibility and advantages of pepper seed meal valorization.Öğe INFLUENCE OF DISINFECTANT ADDED TO DRINKING WATER ON QUAIL GROWTH PERFORMANCE AND EGG QUALITY(Parlar Scientific Publications (P S P), 2018) Karabayir, Ali; Ogutcu, Mustafa; Arifoglu, NazanIn the present study, the effect of disinfectant addition into drinking water on quail (Coturnix coturnix japonica) growth performance, egg quality, and water quality parameters was investigated. Drinking water quality was positively affected by addition of disinfectant (sodium N-chloro-p-toluenesulfonamide trihydrate). Microbial load of drinking water was reduced by disinfectant addition. Feed intake of the quails provided with disinfected drinking water was lower, while water intake and live weight gain was similar between the trial groups. Quail egg quality was affected by addition of disinfectant. The eggs of the quails provided disinfected drinking water had lower egg weight, shell strength and thickness, but the protein and mineral composition was not affected by disinfectant addition. The Haugh units of the eggs of the quails provided with disinfected water were higher, thus these types of eggs could be readily more suitable for the bakery industry. It can be concluded that addition of disinfectant into quail drinking water may improve the status and egg quality of quails.Öğe Physico-chemical, textural, microbial and sensory properties of Turkish Tire meatball(Wiley, 2018) Ogutcu, Mustafa; Gevrek, Selim; Arifoglu, NazanTraditional foods are commonly exposed to imitation and adulteration hence determination of their quality characteristics is important for the protection of the consumers and manufacturers of these products. The goal of this study was to determine the physico-chemical, textural, microbiological and sensorial features of traditional Tire meatball. The moisture, protein, fat, ash and salt contents of the meatballs were in the ranges of 52.42-54.83, 17.57-20.98, 16.41-18.05, 2.58-2.91 and 1.59-2.19, respectively. The firmness and toughness values of the meatballs were 16.13-16.62 N and 10,293.67-11,105.92 g sec, respectively. Major fatty acids were palmitic, stearic and oleic acids. Na, Mg, K, Ca, P, Fe Zn and S were detected in the meatball samples. The common volatile compounds in Tire meatballs were isovaleraldehyde, acetoin, pentan-1-ol, hexanal, heptanal, beta-pinene, 1-octen-3-ol, limonene, nonanal and naphthalene. The main sensory descriptive terms of Tire meatballs were completeness meat odour and barbeque odour, salty flavour and firmness. Practical applications Tire meatball, one of the famous and customary food in Turkey, is known to be produced with minced beef meat, salt and wheat flour. There were previously no studies about Tire meatball quality characteristics. In this study, we aimed to highlight determination of the physico-chemical, textural, microbiological and sensory characteristics of Tire meatball.Öğe Preparation and Characterization of Virgin Olive Oil-Beeswax Oleogel Emulsion Products(Springer, 2015) Ogutcu, Mustafa; Arifoglu, Nazan; Yılmaz, EminVirgin olive oil and beeswax were used to prepare four oleogel emulsions (EM1-EM4) through simultaneous oleogelation emulsification, and these oleogels were compared with breakfast margarine (BM). The melting temperatures of the oleogel emulsions ranged from 52.29 to 57.52 A degrees C, while it was 40.36 A degrees C for the BM sample. Similarly, the solid fat content (SFC) of the oleogel emulsions was between 3.57 and 3.68 % at 20 A degrees C, and that of BM was 7.70 %. Except the EM3 sample, all oleogel emulsions exhibited mechanical stability. The firmness and stickiness values of the oleogel emulsion samples were lower than those of the BM sample, but they remained almost constant through 90 days of storage. Furthermore, the fine water droplets and needle-like beeswax crystals within the continuous oil phase were stable during the storage. The X-ray diffraction patterns of the samples revealed that the oleogel emulsions contain crystals similar to beta' polymorphs, characterized by a homogenous, smooth and fine texture. The presence of inter and intramolecular hydrogen bonds was proved by Fourier Transform Infrared (FT-IR) measurements. The developed oleogel emulsions were found to be stable in terms of texture, color and oxidation during 90 days of storage. In conclusion, these oleogel emulsion products can be used as margarine/spread stocks.Öğe Restriction of oil migration in tahini halva via organogelation(Wiley, 2017) Ogutcu, Mustafa; Arifoglu, Nazan; Yılmaz, EminTahini halva is a famous traditional confectionery product mostly consumed in the Middle East, Mediterranean, and Balkan countries, with a continuously rising consumption rates. With the increase in production, problems such as oil migration, causing an unpleasant appearance are emerging especially during prolonged storage of halva products. Thus, in the present study, tahini halva was prepared via organogelation technique with natural organogelators such as sunflower, shellac, and beeswax at different addition levels (1, 3, and 5%) and the effect of these additives on preventing the oil migration was evaluated by comparing with a commercial emulsifier (hydrogenated palm stearine). The evaluation of the physico-chemical, morphological, textural, and sensory properties of the halva samples revealed that sunflower and shellac wax at 3 and 5% addition levels led to a reasonable reduction of the oil migration problem and these products were quite similar with the control sample containing hydrogenated palm stearine. Furthermore, in all samples oil leakage was below 7%. Addition of the natural waxes did not negatively affect the textural and sensory properties of tahini halva. In conclusion, shellac and sunflower wax might be successfully used instead of hydrogenated palm stearine in confectioneries such as tahini halva. Practical applications: Oil migration is one of the major problem in oil based food products such as chocolate, emulsions, fillings, confectionery, and halva. This problem can cause quality and nutritional problems, as well as economical losses in food industry. In this reason, natural waxes were used to prevent oil migration in tahini halva. Tahini halva can be successfully prepared with natural waxes and the textural properties of tahini halva are not negatively affected by addition of natural waxes. Organogelation is effective in restricting oil migration in tahini halva. Natural waxes, sunflower, shellac, and beeswax, may reduce use of hydrogenated food additives as oil stabilizers in halva processing. Natural waxes are at least as effective as hydrogenated palm stearine for improving the oil separation problem in tahini halva.Öğe Storage stability of cod liver oil organogels formed with beeswax and carnauba wax(Wiley-Blackwell, 2015) Ogutcu, Mustafa; Arifoglu, Nazan; Yılmaz, EminIn this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20 degrees C. The peak melting temperature of CM was 43.70 degrees C, and BW organogel at 3% addition had the closest values (45.42 degrees C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products.Öğe Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride(Japan Oil Chemists Soc, 2015) Ogutcu, Mustafa; Temizkan, Riza; Arifoglu, Nazan; Yılmaz, EminThe aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20 degrees C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits.Öğe WATER QUALITY CHARACTERIZATION OF EXTENSIVE LAYING HEN FARMS(Parlar Scientific Publications (P S P), 2017) Karabayir, Ali; Ogutcu, Mustafa; Arifoglu, NazanIn this study, the physical and microbiological quality and mineral composition of drinking water used in extensive poultry farms was assessed. Drinking water samples from 6 extensive laying hen farms were analysed for physical parameters such as temperature, dissolved oxygen, pH and electrical conductivity. The microbial examination of the drinking water samples revealed that the drinking water used in the extensive laying hen farms was not adequate. Similarly, the evaluation of the mineral and heavy metal concentrations of the drinking water samples showed that some heavy metals such as mercury were present in the samples in concentrations exceeding the legal standards. In the present study, to the best of our knowledge, for the first time a comprehensive evaluation of the mineral and heavy metal composition of the drinking water used in extensive poultry farms was accomplished.
