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The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese 热处理对Ezine奶酪化学、生化和微生物特性的影响
FOOD ANALYTICA GROUP Pub Date : 2022-12-19 DOI: 10.57252/10.57252.2022.9
K. Yasar
{"title":"The effects of heat treatment on chemical, biochemical, and microbiological properties of Ezine cheese","authors":"K. Yasar","doi":"10.57252/10.57252.2022.9","DOIUrl":"https://doi.org/10.57252/10.57252.2022.9","url":null,"abstract":"In this study, Ezine cheese was manufactured in accordance with\u0000different heat treatment norms (at 65 °C for 10, 20 and 30 minutes) and\u0000ripened for 180 days. Different heat treatment norms did not affect the\u0000chemical composition of the cheeses, while statistically significantly\u0000affected the water-soluble nitrogen (WSN) and 12% trichloroacetic acidsoluble nitrogen (TSN-SN) ratios. Although pH and protein were reduced\u0000during ripening, titration acidity, moisture, WSN, TCA-SN and amino acid\u0000ratio increased. αs1-casein was more hydrolyzed than β-casein during\u0000ripening in Ezine cheese. The heat treatment time increased, while the\u0000counts of total aerobic mesophilic bacteria and Escherichia coli\u0000decreased.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126328504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
An analysis of the rheological properties of carob molasses and carob powder-added peanut bu 角豆糖蜜和角豆粉添加花生粕的流变性能分析
FOOD ANALYTICA GROUP Pub Date : 2022-12-11 DOI: 10.57252/jrpfoods.2022.8
A. Bozdoğan
{"title":"An analysis of the rheological properties of carob molasses and carob powder-added peanut bu","authors":"A. Bozdoğan","doi":"10.57252/jrpfoods.2022.8","DOIUrl":"https://doi.org/10.57252/jrpfoods.2022.8","url":null,"abstract":"This study aimed to analyse the effects of using carob molasses (2.5%, 5%,\u000010%, and 20%) and carob powder (2.5%, 5%, 10%, and 20%) at different\u0000ratios on rheological of peanut butter. The examined peanut butter samples\u0000showed non-Newtonian pseudoplastic flow behaviour. The rheological\u0000properties of the peanut butter samples were found to fit the HerschelBulkley model, and R2 values appeared to range between 0.9753 an 0.9988.\u0000The viscosity, yield stress (0), and flow index (n) turned out to decrease\u0000along with the addition of carob molasses or carob powder to the peanut\u0000butter samples to increase the concentration, improving its viscosity and\u0000spreadability.\u0000","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127598061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A research of the chemical and sensory properties of carob molasses- and carob powder-added peanut butter 添加角豆糖蜜和角豆粉的花生酱化学和感官特性的研究
FOOD ANALYTICA GROUP Pub Date : 2022-12-06 DOI: 10.57252/jrpfoods.2022.7
A. Bozdoğan
{"title":"A research of the chemical and sensory properties of carob molasses- and carob powder-added peanut butter","authors":"A. Bozdoğan","doi":"10.57252/jrpfoods.2022.7","DOIUrl":"https://doi.org/10.57252/jrpfoods.2022.7","url":null,"abstract":"In this study, the effects of using carob molasses (2.5%, 5%, 10% and\u000020%) and carob powder (2.5%, 5%, 10% and 20%) on the chemical and\u0000sensory properties of peanut butter were investigated. The amount of\u0000phenolic compounds and antioxidant activity values of the samples, on\u0000the other hand, increased in line with the addition of carob molasses or\u0000carob powder as well as with the increased amount of peanut butter.\u0000From the sensory point of view, the sample in which 5% carob molasses\u0000was added was chosen from among the samples involving carob\u0000molasses, while the sample in which 5% carob powder was added was\u0000chosen from among the samples involving carob powder. As a result, the\u0000peanut butter sample with a maximum of 5% carob molasses was\u0000preferred, and may, therefore, be suggested for production.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124138186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Investigation of Aroma Compounds of Queen Anne s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice 安妮女王甜瓜(Cucumis melo L. ssp)香气成分研究。dudaim)汁
FOOD ANALYTICA GROUP Pub Date : 2022-12-03 DOI: 10.57252/jrpfoods.2022.10
S. Selli
{"title":"Investigation of Aroma Compounds of Queen Anne s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice","authors":"S. Selli","doi":"10.57252/jrpfoods.2022.10","DOIUrl":"https://doi.org/10.57252/jrpfoods.2022.10","url":null,"abstract":"Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as\u0000Fragrant melon fruit stands out among other melon cultivars due to its unique,\u0000particularly exotic, and dainty odour. The volatile components of Turkish\u0000pocket melon juice were isolated by purge and trap extraction methods and\u0000detected by gas chromatography-mass spectrometry (GC-MS). According to\u0000GC-MS results, a total of 36 volatile compounds were identified and\u0000quantified including 12 acids, 11 alcohols, 6 aldehydes, 5 esters, and 2 ketones.\u0000The most prominent volatile compounds in pocket melon juice were found to\u0000be 3-penten-2-ol, 3-hydroxy-2-butanone, ethyl butanoate, and ethyl 2-\u0000methylbutanoate. The results showed that a wide variety of aroma groups\u0000contributed significantly to the distinctive odour of Turkish pocket melon\u0000juice.\u0000","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133106046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of an instant heme iron-fortified beverage 速溶血红素铁强化饮料的研制
FOOD ANALYTICA GROUP Pub Date : 2022-12-03 DOI: 10.57252/jrpfoods.2022.6
J. Pino
{"title":"Development of an instant heme iron-fortified beverage","authors":"J. Pino","doi":"10.57252/jrpfoods.2022.6","DOIUrl":"https://doi.org/10.57252/jrpfoods.2022.6","url":null,"abstract":"Iron deficiency is the most widespread cause of anemia and it is estimated that it\u0000currently affects population in both low-income and developed countries. Blood\u0000is a by-product of meat industry with high nutritional value and important\u0000functional properties, as well as, a valuable source of heme iron. The influence of\u0000inlet air temperature in a range of 120 to 150 oC and feed flow rate between 300\u0000and 600 mL/h were analyzed to develop an instant beverage for use as a\u0000nutritional supplement by spray-drying bovine blood using response surface\u0000design. The following response variables were evaluated: yield, moisture and\u0000heme iron retention. The best combination was achieved with an inlet air\u0000temperature of 124 oC and feed flow rate of 300 mL/h. With these conditions a\u0000product with 92.4% yield, 6.7% wb moisture content and 50.7% heme iron\u0000retention were obtained. The instant beverage obtained with the optimized\u0000parameters presented a good sensory quality","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114256884","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines 芸苔类蔬菜(卷心菜、花椰菜和西兰花)、酸菜和卤汁的一些生化特性的变化
FOOD ANALYTICA GROUP Pub Date : 2022-08-22 DOI: 10.57252/10.57252.2022.4
S. Aksay, R. Arslan, Habip Tokbaş, E. Eroglu, A. Güleç
{"title":"Changes in Some Biochemical Properties of Brassica Vegetables (Cabbage, Cauliflower and Broccoli) Pickles and Brines","authors":"S. Aksay, R. Arslan, Habip Tokbaş, E. Eroglu, A. Güleç","doi":"10.57252/10.57252.2022.4","DOIUrl":"https://doi.org/10.57252/10.57252.2022.4","url":null,"abstract":"Lactic acid fermentation is an important process in terms of storing fruits and vegetables for a\u0000longer time and preserving their nutritional content. It is also important in terms of improving\u0000the taste and aroma of fruits and vegetables for consumer preference. In this study, the\u0000physicochemical, bioactive, and sensorial properties of pickles and brines, which are formed\u0000as a result of 18 days of lactic acid fermentation of cabbage, cauliflower, and broccoli\u0000vegetables, were investigated. The highest total phenolic content (TPC) and antioxidant\u0000activity (AA) were found in fresh (7198.27 ppm Gallic Acid Equivalent (GAE), 7179.33 ppm\u0000FeSO4•7H2O) and pickled broccoli (3600.10ppm GAE and 3253.03 ppm FeSO4•7H2O),\u0000respectively. The highest AA of brines was accounted from pickled broccoli as 303.44 ppm\u0000FeSO4•7H2O while cauliflower brine had the highest TPC (246.87 ppm GAE). Fresh broccoli its\u0000pickle and brine have exhibited the highest content of vitamin C (4878.4, 1739.4, and 247.3\u0000ppm ascorbic acid, respectively). The results show that pickling has a protective effect on the\u0000bioactive contents of vegetables. Moreover, the study demonstrated that fermentation\u0000impacted the color of samples. According to the results of sensorial analysis, cabbage and\u0000cauliflower samples got the highest score among the pickles evaluated in terms of overall\u0000acceptability. In brines, the overall acceptability score did not change significantly (p>0.05).\u0000Overall, the relationship between vegetables and fermentation can be said to be important for\u0000maintaining or enhancing the sensorial, nutritive properties of foods and also for the\u0000production of new products such as brine that may be beneficial for health.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122046035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Critical Role of Phenolics on Gasification of Biomass Hydrolysate 酚类物质在生物质水解液气化中的关键作用
FOOD ANALYTICA GROUP Pub Date : 2022-08-17 DOI: 10.57252/10.57252.2022.3
Bahar Meryemoglu, Burcak Kaya Ozsel, Berna Nis
{"title":"The Critical Role of Phenolics on Gasification of Biomass Hydrolysate","authors":"Bahar Meryemoglu, Burcak Kaya Ozsel, Berna Nis","doi":"10.57252/10.57252.2022.3","DOIUrl":"https://doi.org/10.57252/10.57252.2022.3","url":null,"abstract":"The study was designed to solubilize sorghum by water extraction and\u0000investigate the effect of phenolics depending on the time in sorghum\u0000hydrolysate for hydrogen gas production by aqueous-phase reforming. The\u0000Folin-Ciocalteau method was used to determine the total water soluble\u0000phenolics of the sorghum hydrolysate. There were no significant changes in the\u0000total amount of phenolic compounds during the first weeks. It was observed\u0000that the total amount of water soluble phenolic compounds of sorghum\u0000hydrolysates showed changes monthly (300-400 ppm). The gas volume\u0000produced reached up to 40-50 mL was obtained when the hydrolysates were\u0000gasified. APR of biomass hydrolysates in the presence of a reforming catalyst\u0000(Pt 5% on activated carbon) produced various amount of gas mixture which\u0000consisted of H2, CH4 and CO2 gases. The results showed that the decrease in\u0000total water soluble phenolics of sorghum hydrolysate had no significant effect\u0000on gasification, depending on the time.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121032234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of bioactivity of seed protein hydrolysates and amygdalin content for some apricot (Prunus armeniaca L.) varieties grown in Malatya, Turkey 土耳其马拉提亚地区几种杏(Prunus armeniaca L.)种子蛋白水解物生物活性及苦杏仁苷含量测定
FOOD ANALYTICA GROUP Pub Date : 2022-08-11 DOI: 10.57252/10.57252.2022.2
M. Mutlu, A. A. Hayaloğlu
{"title":"Determination of bioactivity of seed protein hydrolysates and amygdalin content for some apricot (Prunus armeniaca L.) varieties grown in Malatya, Turkey","authors":"M. Mutlu, A. A. Hayaloğlu","doi":"10.57252/10.57252.2022.2","DOIUrl":"https://doi.org/10.57252/10.57252.2022.2","url":null,"abstract":"In this study, the aim was to determine the bioactivity of seed proteins from different\u0000apricot varieties, namely Hacıhaliloğlu (a PDO product protected by the EU),\u0000Hasanbey, Kabaaşı and Zerdali. Bioactivities of isolates obtained by precipitation at the\u0000isoelectric point of seeds and hydrolysates obtained by enzymatic hydrolysis with\u0000alcalase were examined. In terms of angiotensin converting enzyme (ACE)-inhibitory\u0000activity, isolate and hydrolysate from Kabaaşı variety showed the highest activity,\u0000while isolate from Hasanbey and hydrolysate from Zerdali had the lowest activity\u0000(P<0.05). Kabaaşı isolate and hydrolysate had the lowest antioxidant activity (P<0.05).\u0000The amount of amygdalin detected in sweet apricot seeds (Hacıhaliloğlu, Hasanbey,\u0000Kabaaşı) is below the toxic level specified by the EFSA. The results suggest that apricot\u0000seed protein may be a potential source of plant protein for human nutrition, especially\u0000for vegan consumers. Apricot seeds were also rich in terms of ACE-inhibitory and\u0000antioxidant activities.\u0000","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130824191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Chemical and Nutritional Characteristics of Karakilcik Noodles Substituted with Sweet Marjoram 用甜马角兰替代卡拉基利克面条的化学和营养特性
FOOD ANALYTICA GROUP Pub Date : 2022-04-21 DOI: 10.57252/10.57252.2022.1
Sebahat Ozdemir, A. Dundar, Elif Derin, S. Demircan
{"title":"Chemical and Nutritional Characteristics of Karakilcik Noodles Substituted with Sweet Marjoram","authors":"Sebahat Ozdemir, A. Dundar, Elif Derin, S. Demircan","doi":"10.57252/10.57252.2022.1","DOIUrl":"https://doi.org/10.57252/10.57252.2022.1","url":null,"abstract":"Noodle is a traditional food prepared mainly with wheat flour, salt, and water.\u0000Antioxidants like phenolics in foods can remove reactive oxygen and protect humans\u0000against degenerative illnesses like cancer and cardiovascular diseases. In this study, it\u0000was aimed to improve the noodle formulation by adding ground marjoram (2.5%, 5%,\u0000and 10%, w/w) to improve the functional properties of noodles, and to determine the\u0000physical properties and chemical composition of control and fortified noodles. Some\u0000physical (color, texture), chemical (moisture, ash, fat, protein, extractable and\u0000hydrolyzable antioxidant capacity, and total phenolic content), sensory quality\u0000properties of the noodles were evaluated. The results showed that the additional\u0000amount of marjoram caused a significant increase in the antioxidant capacity of the\u0000samples. The ash and protein content values of the noodles increased significantly with\u0000the addition of marjoram. Noodles containing 10% marjoram had the highest\u0000antioxidant capacity and total phenolic content, whereas they had the lowest sensory\u0000acceptability compounds.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126949040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period 蛋白水解酶对苏克贮藏期间生物胺形成的影响
FOOD ANALYTICA GROUP Pub Date : 2021-12-01 DOI: 10.57252/10.57252.2021.8
Songül Şahin Ercan, H. Bozkurt, Çiğdem Aykaç
{"title":"Impact of Proteolytic Enzymes on Formation of Biogenic Amine In Sucuk During the Storage Period","authors":"Songül Şahin Ercan, H. Bozkurt, Çiğdem Aykaç","doi":"10.57252/10.57252.2021.8","DOIUrl":"https://doi.org/10.57252/10.57252.2021.8","url":null,"abstract":"Reduction and/or control of biogenic amine formation in sausage is an important subject\u0000due to its undesirable effects on human health and quality of foods. There has been no\u0000research regarding the effect of proteolytic enzymes on biogenic amines in foods.\u0000Reduction of biogenic amine formation in sucuk (Turkish dry fermented sausage) by\u0000proteolytic enzymes (trypsin and chymotrypsin) is a novel study. Besides biogenic amine,\u0000some quality (pH, colour and texture) and safety (thiobarbituric acid reactive substances\u0000(TBARS)) parameters of sucuk were investigated. Trypsin and chymotrypsin enzymes\u0000reduced (P≤0.05) biogenic amine formation significantly. However, in most times use of\u0000trypsin and chymotrypsin enzymes together result in the highest reduction effect on\u0000biogenic amine formation. Approximately 70% reduction in histamine and 47% reduction\u0000in tyramine were observed at the end of the storage period. It was observed that trypsin\u0000and chymotrypsin enzymes have significant effect (P≤0.05) on pH, thiobarbituric acid\u0000reactive substances, colour and texture. These findings emphasized that application of\u0000trypsin and chymotrypsin enzymes in sucuk was found to be effective in reducing biogenic\u0000amines formation.","PeriodicalId":439628,"journal":{"name":"FOOD ANALYTICA GROUP","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133604342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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