Effects of caffeine on human health

Kafein, tüm dünyada en çok tüketilen psikoaktif maddelerden biridir. Tarihsel olarak çay ve soda kafein içeren en eski içeceklerdir. Son zamanlarda, enerji içecekleri, özel kahve, patates cipsi, sakız ve şekerler gibi kafein içeren gıda üretiminin çeşitliliğinde önemli artışlar olmuştur. Bu nedenle, kafein içeren içeceklerin tüketimi dünyada çapında önemli düzeylere ulaşmıştır. Son yıllarda kafeinin tüketimi, ilaçlarla karşılaştırıldığında daha yüksek oranlara sahiptir. Dünya nüfusunun yaklaşık % 80'i hergün kafein içeren içecekler tüketmektedir. Dünya çapında, kahve (%71) en çok tüketilen kafein içerikli içecek olmasıyla birlikte, alkolsüz içecekler (%16) ve çay (%12) bunu takip etmektedir. Gelişen teknoloji ve yeniliklerle birlikte gıda endüstrisinde kafein tüketimi arasında önemli bir artış vardır. Bu çalışmada kafein tüketiminin, kardiyovasküler sistem, anksiyete, hafıza, uyku, depresyon ve agresyon açısından insan sağılığı üzerindeki etkileri incelenmiştir. Kafeinin içeren içeceklere artan talebin, genel olarak insan sağlığı üzerine olumlu etkileri olduğu düşünülmektedir.Caffeine is one of the most broadly consumed psychoactive material all over the world[1] . Historically, tea and soda are the most oldest beverages including caffeine. Recently, variation of food production, which comprise caffeine, has increased such as energy drinks, specialist coffee, potato chips, gum and candy bar[8] . Therefore, the consumption of caffeine-containing drinks has raised remarkably throughout the world. Indeed, in recent years, the consumption of caffeine is higher than any other drug. Nearly 80% of the world’s population consumes caffeine-contaning products ever day, with tea (12%), soft drink (16%) and coffee (%71) being the most widely consumed[8,9]. There is an significant increase in caffeine consumption throught last century with developing technology and innovative evolution in food industry. Actually, the rising demanding of the caffeine contaning productions has brought along with its likley effects on human health. The present study reviewed the effects of caffeine consumption on human healthy in terms of cardiovascular system, anxiety, memory, sleep, depression and agression

Ekstrüzyon yöntemi ile besleyici değeri yüksek çerez tipi fonksiyonel bir ürün geliştirme

TEZ6786Tez (Doktora) -- Çukurova Üniversitesi, Adana, 2007.Kaynakça (s.121-142) var.xi, 222 s. : rnk.res. ; 29 cm.The aim of this study is to produce a puffed, cereal-based snack; which was composed of corn flour, cornstarch, oat flour, chickpea flour, carrot powder and hazelnut; in order to balance the nutritional elements by combining different groups of food. The mixture whose composition and percentage of the components were extruded by using a co rotating twin screw extruder (A Werner Pfleiderer (Stuttgard, Germany)). Extrusion parameters were as fallows: Moisture between 11-15%, screw speed between 220- 340 rpm, and feed rate between 22-26 kg/h. Extruder temperature was set to 110 oC. The effects of the extrusion parameters on the products' functional, physical, textural, and sensorial properties were examined. In determining the optimum product, the maximum values of starch gelatinization, expansion ratio and sensory score of general acceptability and the minimum values density and mechanical cutting force were taken into consideration.Bu araştırmanın amacı; bileşimi mısır unu, mısır nişastası, yulaf unu, nohut unu, havuç tozu ve fındık ile oluşturulan; farklı besin gruplarından besinlerin bir araya getirilmesiyle besin ögeleri yönünden daha dengeli hale getirilmiş, kabarmış, çerez tipi tahıl bazlı bir atıştırmalık ürün elde etmektir. Bu amaçla birbiri ile aynı yönde dönen çift vidalı A Werner Pfleiderer (Stuttgard, Germany) marka ekstrüder kullanılarak ön denemelerle bileşimi ve bileşenlerin oranlarının belirlendiği karışım ekstrüde edilmiştir. Ekstrüzyon parametreleri olarak nem oranı %11-15, vida hızı 220-340 d/d, besleme oranı 22- 26 k/s aralıklarında uygulanmıştır. Ekstrüder sıcaklığı 110 oC olarak belirlenmiştir. Belirlenen ekstrüzyon işleme koşullarının ürünlerin fonksiyonel, fiziksel, yapısal ve duyusal özellikleri üzerine etkisi incelenmiştir. Optimum ürünün belirlenmesinde nişasta jelatinizasyonu, genleşme oranı değerlerinin ve genel kabul edilebilirlik puanının maksimum, yoğunluk ve mekanik kesme değerlerinin minimum değerleri alınmıştır.Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi Tarafından Desteklenmiştir. Proje No:ZF2002D13

The production of bread with chickpea ferment and dominant microflora

Bu çalışmada nohut mayalı ekmek üretimi ve fermantasyonda ortama hakim olan mikrofloranın belirlenmesi amaçlanmıştır. Nohut mayalı ekmek üretimi için öncelikle Meksika çeşidi nohut kullanılarak fermente nohut mayası üretimi gerçekleştirilmiş ve ardından bu maya ile nohut mayalı hamur elde edilmiştir. Nohut mayasında ve hamurunda mikrobiyolojik analizler ve pH tayini yapılmıştır. Nohut mayasında ve hamurunda hakim mikroflora; laktik asit bakterisi, maya, aerob spor yapan bakteri ve anaerob spor yapan bakteri olarak belirlenmiştir. Ortama hakim mikrofloranın metabolik aktivitesi ile pH değerinde düşüş gözlenmiştir. Sonuç olarak nohut mayalı ekmek üretiminde sadece maya ve laktik asit bakterilerinin rol oynamadığı yanı sıra aerob spor ve anaerob spor yapan Bacillus ve Clostridium türlerinin bulunma ihtimalinin de olduğu desteklenmiştir.In this study it was aimed production of bread with chickpea ferment and determination of dominant microflora during fermentation. For the production of bread with chickpea ferment, production of fermented chickpea medium was first occurred by using type of Mexico chickpea and then dough with chickpea ferment were made. Microbiological analysis and pH in chickpea ferment medium and dough were determined. Dominant microflora in chickpea ferment medium and dough was found as lactic acid bacteria, yeast, aerobe spore bacteria and anaerobe spore bacteria. A drop in pH was observed due to metabolic activity of dominant microflora. As a result, in production of bread with chickpea ferment, not only lactic acid bacteria and yeast played an important role but also probability of presence of Bacillus and Clostridium species from spore forming bacteria was supported

Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of lactobacillus rhamnosus

The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers

The Production of Bread with Chickpea Ferment and Dominant Microflora

Bu çalışmada nohut mayalı ekmek üretimi ve fermantasyonda ortama hakim olan mikrofloranın belirlenmesi amaçlanmıştır. Nohut mayalı ekmek üretimi için öncelikle Meksika çeşidi nohut kullanılarak fermente nohut mayası üretimi gerçekleştirilmiş ve ardından bu maya ile nohut mayalı hamur elde edilmiştir. Nohut mayasında ve hamurunda mikrobiyolojik analizler ve pH tayini yapılmıştır. Nohut mayasında ve hamurunda hakim mikroflora; laktik asit bakterisi, maya, aerob spor yapan bakteri ve anaerob spor yapan bakteri olarak belirlenmiştir. Ortama hakim mikrofloranın metabolik aktivitesi ile pH değerinde düşüş gözlenmiştir. Sonuç olarak nohut mayalı ekmek üretiminde sadece maya ve laktik asit bakterilerinin rol oynamadığı yanı sıra aerob spor ve anaerob spor yapan Bacillus ve Clostridium türlerinin bulunma ihtimalinin de olduğu desteklenmiştir.In this study it was aimed production of bread with chickpea ferment and determination of dominant microflora during fermentation. For the production of bread with chickpea ferment, production of fermented chickpea medium was first occurred by using type of Mexico chickpea and then dough with chickpea ferment were made. Microbiological analysis and pH in chickpea ferment medium and dough were determined. Dominant microflora in chickpea ferment medium and dough was found as lactic acid bacteria, yeast, aerobe spore bacteria and anaerobe spore bacteria. A drop in pH was observed due to metabolic activity of dominant microflora. As a result, in production of bread with chickpea ferment, not only lactic acid bacteria and yeast played an important role but also probability of presence of Bacillus and Clostridium species from spore forming bacteria was supported

Design of probiotic dry fermented sausage (sucuk) production withmicroencapsulated and free cells of Lactobacillus rhamnosus

The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers

Our Traditional Dessert which is to be Forgotten: UĞUT

Uğut (wheatgrass marmalade / dessert) is a traditional Turkish food which is almost to be forgotten. It is produced in various regions of Turkey by boiling the mixture of wheatgrass juice, flour and water. The wheatgrass contains amino acids, protein, fiber, vitamins, minerals, and enzyme. It is reported that the wheatgrass has antioxidant, anticancer, anti-aging, laxative, diuretic and antibacterial effects due to its rich composition. Uğut is also a good source of carbohydrate because of its flour contents. In this article, the composition and production methods of Uğut were discussed

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

Determination of some quality characteristics of peanut (Arachis hypogaea L.) using near-ınfrared reflectance spectroscopy (NIRS)

Bu araştırma yerfıstığında yağ, protein ve nem oranının Yakın Kızılötesi Spektroskopi (NIRS) ile belirlenmesi amacıyla yürütülmüştür. Çalışmada yerfıstıklarından spektrumların alınmasında Foss NIRSystem XDS Rapid Content Analyzer near-infrared cihazı kullanılmıştır. Materyal olarak ıslah çalışmalarında kullanılan yağlık ve çerezlik yerfıstığı hatları ile ticari çeşitleri kullanılmıştır. NIRS’da kalibrasyon eşitliği üretmek için yerfıstığı numunelerinin referans protein değerleri kjeldahl protein tayin metodu ile, referans yağ değerleri soxhlet yağ tayin metodu ile, referans nem değerleri de etüv nem tayin metodu ile belirlenmiştir. Araştırma sonucunda, yerfıstığı numunelerinde referans analiz yöntemleri ile belirlenen protein oranları %19.90-30.10 arasında, yağ oranları %44.03-53.70 arasında, nem oranları ise %5.03-6.16 arasında değişim göstermiştir. Referans analiz yöntemleri ile NIRS okumaları arasında elde edilen kalibrasyon belirleme katsayısı (RSQ=R2 ) protein oranında 0.925, yağ oranında 0.857, nem oranında ise 0.821 olarak hesaplanmıştır. Elde edilen bulgular, NIRS yönteminin yerfıstığında bazı kalite parametrelerinin belirlenmesinde hızlı ve etkili bir yöntem olabileceğini göstermiştir.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