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    Öğe
    Health attributes of yogurt and functional dairy products
    (CRC Press, 2016) Karagül-Yüceer, Yonca; Avşar, Yahya Kemal
    [No abstract available]
  • Küçük Resim
    Öğe
    Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina
    (Elsevier Ltd, 2023) Kurt, Habibe; İşleten Hoşoğlu, Müge; Güneser, Onur; Karagül-Yüceer, Yonca
    Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, total and free amino acids, protein hydrolysis, volatile organic compounds (VOCs) and sensory properties of FS and unfermented Spirulina (unFS) products by four different Lactic acid bacteria (LAB) and three different Bacillus strains were examined. The highest proteolytic activity with LAB strains was confirmed by SDS-PAGE. The increase in both total amino acid (TAA) and total essential amino acid (TEAA) concentrations were in the highest level for FS products by Bacillus strains, 70535.5 µM and 22295.4 µM, respectively. The pyrazine content, the most prevalent VOCs in unFS, reduced more remarkably in FS by LAB strains. Furthermore, the most acceptable sensory characteristics were obtained with FS products by LAB strains. These findings will provide insights toward achieving the industrialization of FS products.
  • Küçük Resim
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    Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus
    (Elsevier Ltd., 2021) Kılmanoğlu, Hilal; İşleten Hoşoğlu, Müge; Güneşer, Onur; Karagül-Yüceer, Yonca
    Tomato pomace (TP) is generated as a natural by product in a significant amount in the tomato processing industry, and it is a good source of lignocelluloses to produce some high-value products from fermentable sugars (FS). The present study was performed to produce FS by using either ultrasound-assisted dilute acid (UADA) or heat-treated dilute acid (HTDA) pretreatments of TP followed by enzymatic hydrolysis (EH). When HTDA and UADA were compared in terms of FS (g/L) concentration, HTDA pretreatment generally produced more FS content than UADA. The optimum conditions for HTDA pretreatment were the application of 2.5% H2SO4, 10% (w/v) solution of TP, and heating at 121 °C for 6 min, which yielded 31 g/L FS concentration. Beside the optimized conditions for EH of HTDA, pretreated TP required 1.5% of enzyme concentration and 6 h of hydrolysis time. In conclusion, the most abundant volatile organic compounds (VOCs) produced by K. marxianus in final tomato pomace hydrolysate (TPH) were isoamyl alcohol, phenyl ethyl alcohol, ethyl acetate and phenyl ethyl acetate in a 5-L bioreactor. Nine descriptive sensory terms were developed to characterize fermented TPH. The rose and sweet floral aromas were defined as aroma characteristics for TPH fermented by K. marxianus.
  • [ X ]
    Öğe
    Sensory Analysis of Yogurt
    (Blackwell Publishing, 2007) Karagül-Yüceer, Yonca; Drake, Maryanne
    [No abstract available]