AN OVERVIEW OF FOOD FRAUD IN TURKEY AND THE POTENTIAL RISK FOR PEANUT

Depending on the increase in the demand for ready-to-eat food products in recent years, food fraud tends to increase as well. The color, smell, taste, appearance, content, nutritive value, origin, etc. in foods determine purchasing preferences of consumers. Food adulteration and counterfeit have been practiced since ancient times. This paper consists of the results of two different study on food fraud in Turkey. In the first study, questionnaire data were collected from 263 -people with different occupations and ages with a total eleven questions throughout Turkey by using the face‑to‑face interview survey method.The collected data showed that the top three product categories that the highest probabilities of being fraudulent were milk and milk products (42.6%), meat and meat products (20.2%), and bread and bakery products (16%). In the second study, research was conducted on what types of fraudulent were applied in Turkish peanuts. Total 30 peanut samples were analysed to determine synthetic colorant such as E124 ponceau 4R, E129 allura red and E122 carmosine etc. E124 ponceau 4R was found as a color material in 4 samples of the total 30 roasted unshelled peanuts in concentrations of 4.24 mg/kg, 3.30 mg/kg, 4.47 mg/kg and 2.49 mg/kg. On the other hand, it was below the detectable limit in other samples

Effects of Sodium Metabisulphide Treatment and Modified Atmosphere Packaging on Cold Storage of Carrots

The aim of this study was to investigate the effects of sodium metabisulphide (SMBS) treatment and modified atmosphere packaging (MAP) on the quality of ‘Nanco F1’ variety of Nantes group carrots grown in Kırıkhan during cold storage. Harvested carrots were placed in imperforated bag, and/or MAP and applied SMBS (dose of 1%) after washing with tap water for 3 minutes and stored at 0±0.5 °C and 90±5.0% relative humidity for 5 months and analyzed every month. In addition, carrots were kept at 20±0.5 ºC and 75±5.0 % relative humidity for 7 days in order to study its shelf life. The weight loss, carrot color (L* and h°), appearance (1-9), rooting and sprouting rate, rooting and sprouting degree, incidence of fungal decay, physiological disorders, carrot firmness, total soluble solid content, pH value, titratable acid content and taste (1-9) were determined during shelf life and storage. According to the findings, weight loss in imperforated bag was higher than MAP treatments during storage. It was determined that using ImPBTW (imperforated bag and washing with tap water) and ImPBTW + SMBS treatments, ‘Nanco F1’ type carrots could be kept at 0 °C for 3 months and 85-90% relative humidity without any quality deterioration. It was also determined that using MAPTW (modified atmosphere packaging and washing with tap water) + SMBS treatment, ‘Nanco F1’ type carrots could be stored for 4 months and using MAPTW treatment, they could be stored for 5 months at 0 °C and 85-90% relative humidity without losing much of the quality for local and distant markets. Also, it was found that SMBS treatments were not sufficient to prevent rooting and sprouting

Nevşehir-Niğde yöresinde yaygın olarak yetiştirilen bazı patates çeşitlerinin cipse işlenmeye uygunluklarının ve depolamanın cips kalitesi üzerine etkilerinin belirlenmesi üzerinde bir araştırma

TEZ3226Tez (Doktora) -- Çukurova Üniversitesi, Adana, 1999.Kaynakça (s. 119-136) var.x, 136 s. ; 30 cm.

Effects of zeolite treatment on cold storage of carrots

Bu çalışmanın amacı, Hatay ili Kırıkhan ilçesinde yetiştirilen Nantes grubu havuçlardan ‘Nanco F1’ havuç çeşidinin soğukta muhafazası sırasında kalitesine zeolit ve modifiye atmosferde paketleme (MAP)’nin etkilerinin belirlenmesidir. Hasat edilen havuçlar çeşme suyu içine 3 dakika süre ile daldırıldıktan sonra zeolit uygulanmış, delikli torba veya modifiye atmosferde paketleme (MAP) yapılarak soğuk hava depolarında 0±0,5 C’de ve %90±5,0 oransal nemde 5 ay süreyle depolanmıştır. Ayrıca raf ömrü belirlemek için her ay soğuk depodan çıkarılan havuçlar 7 gün 20±0,5 °C’de %75±5,0 oransal nemde bekletilerek raf ömrü analizleri yapılmıştır. Periyodik olarak ayda bir ağırlık kayıpları, görünüş (1-9), tat (1-9), mantarsal ve fizyolojik nedenlerle bozulan havuç miktarları, havuç sertliği, havuç rengi (L* ve h°), köklenme ve filizlenme oranları, köklenme ve filizlenme derecesi, titre edilebilir asit (TEA) miktarı, pH değeri ve suda çözünebilir toplam kuru madde (SÇKM) miktarı incelenmiştir. Elde ettiğimiz bulgularımıza göre, zeolit uygulamaları ağırlık kayıplarını ve köklenme ve filizlenmeyi önlemede yeterli olmamıştır. Ayrıca, tat puanları düşük olmuştur. Uzun süre başarılı muhafaza için olumlu sonuçlar veren MAP önerilebilir.The aim of this study, effects of zeolite and modified atmosphere packaging (MAP) treatments on the quality in ‘Nanco F1’ variety carrots from Nantes group grown in Kırıkhan during cold storage. Harvested carrots were imperforated bag and/or modified atmosphere packaging (MAP) and applied zeolite after washing with tap water 3 minutes and stored at 0±0.5 C and 90±5.0% relative humidity for 5 months are used analyzed every month. In addition to carrots were kept at 20±0.5 ºC and 75±5.0% relative humidity for 7 days in order to similar shelf life. The weight loss, appearance (1-9), taste (1-9), incidence of fungal decay and physiological disorders, carrot firmness, carrot color (L* and h°), rooting and sprouting rate and rooting and sprouting degree, titratable acid content, pH value and total soluble solid content were determined during shelf life and storage. In the light of our findings, zeolite treatments were not sufficient to prevent weight losses and rooting and sprouting. Also, the taste scores were low. For a long and successful storage, applying MAP might give more positive results

Effects of rootstocks on storage performance of Nova mandarins

In this research, the effects of rootstocks on the storage performance of Nova mandarins grafted on Carrizo citrange, Troyer citrange, or sour orange grown in the ecological conditions of Dortyol were studied. Fruits were harvested at optimum maturity and kept at 4 degrees C and 6 degrees C for 120 days. Changes in weight loss, incidence of fungal decay and physiological disorders, juice content, total soluble solids (TSS), percent fruit with green button, titratable acidity (TA), juice pH, vitamin C content, and rind color (L-star, C-star, h degrees) were monitored at 15-day intervals during storage to determine the effects of rootstock on postharvest quality of Nova mandarins. The fruit of Nova mandarin grafted on sour orange and Carrizo citrange had higher weight loss than Troyer citrange. Weight loss from Nova mandarins kept at 4 degrees C and 6 degrees C reached 7.71% and 12.21%, respectively, after 120 days of storage. Juice pH, incidence of fungal decay, and physiological disorders increased, while juice content, TA, vitamin C content, percent fruit with green button, and L-star, C-star, and h degrees values of rind color decreased in the Nova mandarin cultivar during cold storage. According to the data, the fruits of Nova mandarin grafted on Carrizo citrange, Troyer citrange, or sour orange were stored better at 4 degrees C than 6 degrees C. Fruit could be kept at 4 degrees C for 75 days and at 6 degrees C for 45 days without any quality deterioration

Determination of some quality characteristics of peanut (Arachis hypogaea L.) using Near-Infrared Reflectance Spectroscopy (NIRS)

The aim of this study was to determine protein, oil and moisture contents of peanut using Near Infrared Spectroscopy (NIRS). Foss NIRSystem XDS rapid content analyzer was used to determine XDS spectra of the samples which were taken from breeding lines and commercial cultivars. Reference values used to obtain calibration equations in NIRS were obtained by analyzing protein, oil and moisture contents of the samples. Protein, oil and moisture contents of the samples were analyzed by kjeldahl, soxhlet extraction and oven methods, respectively. Protein contents of peanuts were found to range between 19.90 and 30.1% whereas oil contents were found as 44.03-53.70%. Moisture contents of peanuts varied between 5.03 and 6.16%. Coefficient of determination (RSQ=R2 ) values between the results of classical analytical methods and NIRS were 0.925, 0.857 and 0.821 for protein, oil and moisture contents, respectively. The results of this study showed that NIRS can be used quick and accurate method to determine important quality characteristics of peanut