Determination of production process of celiac friendly traditional Kölemez and effect of different flours on some quality criteria

Çölyak diğer adı ile gluten hassasiyeti, otoimmün bir hastalık olup ince bağırsak üzerinde etkilidir. Buğday, çavdar, arpa, yulaf gibi tahıllar çölyak hastalığını tetiklerken, mısırın çölyak hastalığında herhangi bir etkisi bulunmamaktadır. Bu çalışmanın amacı, Kölemezlerin üretim aşamaları ile mısır unu, mısır+buğday unu ve buğday unu katkılarının Kölemez örneklerinin bazı kalite özellikleri üzerine etkisinin belirlenmesidir. Buğday ununa mısır unu ilave edildiğinde, Kölemez örneklerinin nem içeriklerinin arttığı tespit edilmiştir (p<0.05). Kölemez örneklerinde mısır unu kullanımı, örneklerin pH değerlerini düşürmüştür (p<0.05). Mısır unu katkısının, Kölemez örneklerinin dış yüzeyinde L* ve b* değerlerini artırdığı belirlenirken, a* değerlerini düşürdüğü belirlenmiştir (p<0.05). Mısır unu katkısı pişirme kaybı değerini artırmış, su tutma kapasitesi ve pişirme verimi değerlerini ise düşürmüştür (p<0.05). Ayrıca çalışmada, Kölemez örneklerinin Maya-Küf ve Toplam Koliform sayılarının 1 log kob/g’ın altında olduğu tespit edilmiştir. Bazı kalite özelliklerini geliştirmesi nedeniyle, Kölemez örneklerinde mısır ununun rahatlıkla kullanılabileceği sonucuna ulaşılmıştır.Celiac, also known as gluten sensitivity, is an autoimmune disease that affects the small intestine. Wheat, rye, barley and oats trigger celiac. However, corn do not have any effect on celiac. In addition, the effects of maize flour, maize+wheat flour and wheat flour additives on some quality properties of Kölemez were determined. It was determined that the addition of corn flour to wheat flour increased the moisture contents of these samples (p<0.05). The use of corn flour in Kölemez decreased the pH of Kölemez. Corn flour additive increased L* and b*, decreased a* on the outer surface of Kölemez (p<0.05). Corn flour additive increased the cooking loss of these samples, and decreased the water holding capacity and cooking efficiency. It was determined that the Yeast-Mold and Total Coliform of Kölemez were below 1 log cfu/g. It was concluded that corn flour can be used in Kölemez, since the additive of corn flour improves some of the quality characteristics of Kölemez

FT3/FT4 ratio predicts non-alcoholic fatty liver disease independent of metabolic parameters in patients with euthyroidism and hypothyroidism

OBJECTIVE: This study was performed to evaluate the effects of metabolic parameters and thyroid dysfunction on the development of non-alcoholic fatty liver disease (NAFLD). METHODS: The current study evaluated a total of 115 patients, 75 female and 40 male. Physical examination and anthropometric measurements were applied to all participants. Hypothyroidism was considered at a thyroid stimulating hormone level ≥ 4.1 mIU/L. Patients with euthyroidism and patients with hypothyroidism were compared. Abdominal ultrasonography was used to diagnose non-alcoholic fatty liver disease. The participants were further compared with regard to the presence of non-alcoholic fatty liver disease. Logistic regression modeling was performed to identify the relationship between non-alcoholic fatty liver disease and independent variables, such as metabolic parameters and insulin resistance. RESULTS: Non-alcoholic fatty liver disease was identified in 69 patients. The mean waist circumference, body mass index, fasting plasma insulin, HOMA-IR (

Effect of different thawing methods on quality properties of stuffed pasta (manti)

WOS:000758224400004Stuffed pasta or 'manti' is a traditional food consumed fondly in Turkey. For consumption, it is produced as fresh, frozen or dried manti. Frozen manti is cooked directly without thawing. The present study investigated the effects of different thawing processes on physicochemical properties and sensory qualities of frozen stuffed pasta (manti). The following five thawing processes were used individually: (1) infrared, (2) microwave (3) infrared-assisted microwave, (4) dry hot air and (5) running water thawing. The storing temperatures of manti found in the market were 10°C and 24.5°C. Consequently, manti samples were thawed up to these temperatures. It was determined that the shortest thawing period (20 sec) was that of infrared-assisted microwave process. The longest process was dry hot-air thawing (420 sec) in manti samples that were thawed until refrigerator (+4°C) and room temperatures (24.5°C). Thawing methods did not change pH, moisture values and weight gain (p > 0.05). It was found that sensory qualities and amount of dry matter passing into the water of samples were different (p < 0.05). It was concluded that thawing was necessary for frozen manti, and the best method was microwave thawing

A Survey of Some Quality Characteristics of Frozen-Raw, Precooked, and Dried Manti Samples, A Traditional Food, Offered For Sale In Turkey

The main differences that distinguish stuffed pasta (mantı), one of the traditional foods produced in Turkey, from pasta are using thick dough technique, having white color, and including mortar. Introduction, standardization, and commercialization of mantı products will contribute to the local, national, and international economy.  For this purpose, the physicochemical and histological properties, microbiological content of different trademarks of mantı samples were determined in Turkey production.  The results indicated that no difference was between the physicochemical and microbiological parameters of  mantı samples except one sample. Furthermore, it was determined that 20 mantı samples having soy protein. Because of the high cost of samples containing minced beef, it is added soy protein to cheat instead of minced meat.  It was concluded that production costs should be reduced in order to prevent these adulterations from increasing and this requires short-term operations including low-cost heat treatments at low temperatures such as microwave radiation. Keywords: Manti, Traditional Foods, Mantı Forms, Quality Parameters, Microbial Quality DOI: 10.7176/FSQM/123-06 Publication date: February 28th 202

Effects of different heat treatment and radiation (microwave and infrared) sources on minerals and heavy metal contents of cow's milk

WOS:000595459200001Milk is an animal-origin food with high nutritional value. After the milk is obtained, its composition is affected by the tools and equipment used (such as filter, holding tank) its environment and heat treatments applied to milk. This study was conducted to investigate the effects of different heat treatments on the concentration of certain minerals and heavy metals in milk. Raw cow's milk, pasteurized milk (control, microwave, and infrared-assisted microwave), and UHT milk samples were used in the study. Al, As, Ca, Cr, Cu, Fr, Mg, Na, Ni, P, Pb, Se, and Zn concentrations were investigated in these samples. Al and Ni concentrations of whole samples were statistically significant (p .05). Both Al and Ni concentrations were found to be very low in infrared-assisted microwave applications. As a result, infrared-assisted microwave application revealed that the level of Al and Ni concentrations in milk was low. Besides, heavy metal toxicity can cause a variety of diseases in humans. Therefore, the effects of heavy metal levels below or above permitted limits in milk on human health were discussed in this study. Practical applications In our study, it was found that both Al and Ni concentrations were found to be very low in infrared-assisted microwave applications. There was no significant difference between applications in terms of the contents of other heavy metals and minerals. For all these reasons, it was concluded that infrared-assisted microwave application may be capable of reducing the danger of heavy metals such as Al and Ni concentrations in milk. Further research is needed on the subject

The effect on sensory quality of the stuffed pasta (manti) of increased malondialdehyde amount with the uv-c radiation and storage

WOS:000691849600021Rancidity is a process that occurs as a result of the oxidation of unsaturated fats and oils in foods and causes food to spoil when it is above a certain level. The method used to determine rancidity in foods is to be measured amount of malonaldehyde, the final product of Thiobarbutiric acid in the food. The rancidity is inevitable in foods containing fat or oil. In this study, the storage and the UV-C effect on the its sensory quality of the rancidity process consisting in stuffed pasta (mantt) including minced beef and fat, producing traditionally in Turkey was examined. According to the obtained results, it was concluded that the amount of malonaldehyde increased by UV-C radiation did not affect the sensory properties of the samples (p <0.05), while the negative effect of the rancidity levels formed during storage on the sensory quality (p <0.05). More research is needed on this topic

Current situation, problems and solution proposals of cold storages in Karaman province

In this study, the current situation and problems of cold storage in Karaman province was investigated. The data were obtained by means of survey study. For this purpose, the business owners of 37 cold storage facilities were interviewed face to face. In the present cold storages, it has been found that there are important problems. The most important problems are the high power consumption, the lack of a stock market to determine the prices for especially apples, the lack of modernization in cold storages and the significant problems in export. If these problems are resolved, both public and country economy will gain

Effects of different drying methods of mantı on hydroxymethyl furfural (HMF) formation and sensory quality

Ülkemizde mantının kurutulmasında geleneksel sıcak hava yöntemleri kullanılmaktadır. Bu yöntemler üründe kalite kayıplarına neden olmaktadır. Bu nedenle kurutma işlemi için geleneksel tekniklere alternatif yöntemler araştırılmaktadır. Bu amaçla kullanılabilecek olan bir teknik infrared (IR) kurutma prosesidir. Kurutma proseslerinde en önemli parametreler sıcaklık ve sıcaklığın ürün üzerine etkisidir. Sıcaklığın ürün üzerine olumsuz etkisini gösterebilecek maddelerden biri hidroksimetil furfural (HMF) oluşumudur. HMF enzimatik olmayan esmerleşme reaksiyon ürünlerinden biridir. HMF miktarı arttıkça ürünün besin değerinde düşüşler meydana gelmektedir. Araştırmada, bu olumsuzlukları önlemek amacıyla mantının kurutulmasında geleneksel yönteme alternatif olarak 250 W IR kurutma yöntemi tek başına ve vakum kombinasyonu olarak uygulanmış, oluşan HMF miktarları ve ürün duyusal özellikleri araştırılmıştır. Vakumla kombine edilmiş 250 W IR kullanılarak kurutulan mantıların HMF miktarları geleneksel yönteme göre daha düşük ve duyusal kaliteleri daha yüksek bulunmuştur (P<0,01). Sonuç olarak, mantının endüstriyel üretiminde IR kurutma ve vakum uygulamasının kombine kullanımı gibi farklı kurutma metotlarının araştırılması gerektiği sonucuna varılmıştırConventional hot-air drying methods are used in drying of mantı (stuffed pasta) in Turkey. These methods cause quality losses in the product. Therefore search for alternative methods to the conventional drying has been underway. Infrared (IR) drying process is an alternative technique for this purpose. The most important parameters in the drying processes are drying temperature and its effects on the product. Hydroxymethyl furfural (HMF) formation is one of the indicators for illeffects of temperature on the product quality. HMF is one of the nonenzymatic browning reaction products. As the amount of HMF increases, the nutritional quality of the product decreases. In this study, IR drying (250 W), alone or in combination with vacuum application, was used in drying of mantı as alternative to conventional hot-air drying, and HMF formation and sensory properties of the product were investigated. It was found that the levels of HMF were lower and the sensory qualities were higher in mantı samples dried by 250 W IR-vacuum combination than those dried by the conventional method (P&lt;0,01). It was concluded that different industrial drying methods for mantı, such as IR and vacuum combinations, should be investigate

Aksaray, Güzelyurt District's a traditional food: Gelveri Bread

Ekmek üretimi, insanoğlu tarafından bilinen en eski gıda üretim teknolojilerinden birisidir. Geleneksel bir gıda olan Gelveri Ekmeği, Aksaray İli'ne bağlı Kapadokya Bölgesi'nde yer alan Güzelyurt İlçesi'nin kültürel dokusu içerisinde geçmişten günümüze varlığını taşıyabilmiş yöresel ekmeklerimizden biridir. İlçe kadınları tarafından hazırlanarak tarihi Rum evlerinin bahçesinde yer alan 300-400 ºC ısıya dayanıklı taş fırınlarda pişirilen Gelveri Ekmeği yaklaşık 15 gün boyunca tazeliğini koruyabilme özelliğine sahiptir. Bu çalışmanın amacı, yörede yaşayanlarla yapılan yüz yüze görüşmelere ve araştırmalara dayanılarak, Aksaray'ın tarihi ve turistik ilçesi Güzelyurt'un yöresel Gelveri Ekmeği, bileşenleri, hazırlanışı ve pişirilmesi konularında bilgi vermektir. Gelveri Ekmeği üretiminde hammadde, doğal olarak üretilen unların kullanıldığı, üretim teknolojisi açısından ise ekşi hamur yönteminden yararlanılıp ekmeğin taş fırında pişirildiği ve üretilen ekmeklerin oda koşullarında ve derin dondurucularda muhafaza edildiğinin sonucuna varılmıştır.Bread is one of the oldest food production technologies known by mankind. Gelveri Bread is one of our regional breads that could carry the past sunflower presence in the cultural texture of the Güzelyurt District in the Cappadocia Region of Aksaray. The Gelveri Bread, which is prepared jointly by the district women and baked in 300-400 ºC heat resistant stone ovens in the gardens of the historic Greek houses, can preserve its freshness for about fifteen days. The aim of this study is to give information on the components, preparation and baking of Gelveri Bread of Güzelyurt, which is the historical and touristic district of Aksaray, based on face to face interviews and researches made with the locals. It was concluded that Gelveri Bread is used to make sourdough method, is baked in stone oven, and the produced breads are kept in deep freezers and room conditions