Microbiological and chemical properties of wet tarhana produced by different dairy products

This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC-MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31 mu mol TE/g at the end of fermentation and it was independent of the fermentation period

Eriştelerin fiziksel, kimyasal, tekstürel ve duyusal özellikleri zerine Trabzon Hurması (Diospyros kaki Thunb.) tozu ve ayva çekirdeği (Cydonia oblonga) müsilajının etkisi

In this study, persimmon powder (PP) was substituted in concentrations of 0, 5 and 10% per 100 g of einkorn flour (EF) in Turkish noodle production. Quince seed mucilage (QSM) was used as an egg replacer at levels of 20, 30 and 40%. The cooking properties, chemical composition, color values, texture characteristics, and sensory properties of Turkish noodles were determined. The lowest cooking time (8.33 min) was found in Turkish noodles substituted with 10% PP. When 40% QSM was added to the formulation, both volume increase and water absorption values increased. Turkish noodles produced with a higher concentration of PP resulted in increased ash, crude fiber, mineral contents, especially in potassium, and total phenolic content. The lowest firmness and work of shear were obtained when PP and QSM substitutions were increased up to 10% and 40%, respectively. The sensory evaluation indicated that Turkish noodles substituted with 10% PP were greatly appreciated by the panelists in terms of taste, odor, and overall acceptability

The stages of candied chestnut production and the influence of the sorbitol used on their properties

Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied chestnut production and the possibility of using sorbitol as a sugar substitute from a health perspective, as well. The obtained results ensured the detailed information in paring, boiling and sugar-dipping production processes and the determination of chestnut properties in them. Paring and boiling of chestnuts were carried out by the use of four different methods as are microwave, oven, microwave-oven combination and autoclave, and four different CaCl2 ratios as are 0 (control), 0.1, 0.2 and 0.3%. Three different sugar syrups; sucrose, glucose and sorbitol, were used in sugar-dipping of chestnuts. The results of candied chestnuts were ranged between 10.42-11.53 g for kernel weight and 32.88-34.00, 26.13-27.00 and 20.75-21.75 mm for width, length and thickness, respectively. It was found that the hardness was between 3.34-3.44 kg and the L*, a* and b* values were between 39.35-46.04, 5.88-6.64 and 24.15-27.69, respectively. The moisture content, water activity, pH, titratable acidity and enzyme resistant starch content were determined between 25.72-27.08%, 0.82-0.88, 6.67-6.88, 0.04-0.05% and 1.20-1.56%, respectively. Candied chestnuts produced by the use of sorbitol were considered to be well sensory acceptable by panellists

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivatedin Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measuredas 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures weremeasured as 61.12°C, 64.35°C, and 75.65°C, respectively. The water activity, moisture content, total protein, lipid,and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively.Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, totalmonomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and7.99μmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic,oleic, and linoleic acid