İbrahim Hayoğlu

This study aimed to identify a new application for the food plant Basil (Ocimum basilicum ’Dark Opal’) and to develop a new product for the food industry. Basil leaves were subjected to extraction process and three types of beverage groups were produced with pasteurized, carbonated and non-carbonated beverages formulations with a pre-determined formulation. Drinks were stored in 500 ml glass bottles and at room temperature for 150 days. As a result of the statistical evaluations made; throughout storage; An increase in levels of HMF (Hidroksimetil furfural) and browning was observed, and a decrease in color and TPC (Total phenolic content) values was observed. The use of cinnamon and cloves in drinks increases the sensory pleasure of the product. As a result, it has been determined that beverages can be easily stored at room temperature through pasteurization alone, without the addition of preservatives.

The study examined the effects of storage conditions and storage time on certain properties of terebinth milk slices prepared with gelatin and a gelatin/starch mixture. Milk slices were produced using two different methods: gelatinous and gelatinous-starchy. These slices were stored for 90 days under refrigerated and room conditions (both in light and dark environments). Terebinth milk slices had a high total phenolic content and antioxidant capacity, according to analyses. The most common phenolic chemicals were fumaric acid, luteolin, gallic acid, syringic acid, and ellagic acid. According to fatty acid analyses, the amount of terebinth increased proportionately to the levels of oleic, linoleic, and palmitic acids. Also, it was discovered that important quality criteria like pH, color, and antioxidant activity were not significantly impacted by storage conditions or length. The participants preferred the gelatinous milk slices, according to sensory assessments. Beyond just being a conventional coffee ingredient, the results indicate that terebinth can play a substantial role in the creation of functional foods.

The purpose of this study was to bring a new product to the food industry and investigate a different application area for ready-to-drink terebinth (Pistacia terebinthus) coffee made with water and milk. Accordingly, formulation was determined based on preliminary trials conducted with terebinth coffees. Coffees prepared according to this formulation were processed and preserved using two different methods. In the first method, the products were filled into amber-colored glass bottles using hot filling technique and sterilized, while in the other method, potassium sorbate was added to the products and preserved in amber-colored glass bottles. Samples were stored at room temperature (24°C) and in the refrigerator (+4°C) for 180 days. Dry matter, ash, pH, free fatty acids, fatty acid compositions, color characteristics, antioxidant activity, total phenolic content, and phenolic fractions were investigated in the prepared ready-to-drink menengic coffees. As a result of the analyses, while the fat content remained constant in the coffee samples, an increase in free fatty acids and a decrease in pH were detected. Although there was a slight decrease in antioxidant capacities and phenolic content during the storage period, it was determined that this decrease was not significant. Luteolin, ellagic acid, gallic acid, fumaric acid, and vanillic acid were predominantly found in menengic coffees in terms of phenolic compounds. In milk coffees, it was observed that flocculation occurred due to heat treatment.

Red meat is one of the most important and highly demanded foods worldwide. This research investigates the levels of ten elements (Cr, Mn, Fe, Ni, Cu, Zn, As, Cd, Hg, and Pb) in red meat samples from local sources and four countries. The elements evaluated are categorized into three major groups based on their concentration: macro elements (Fe, Zn, Pb), microelements (Hg, As, Cu, Ni), and trace elements (Mn, Cr, Cd). The results, reported in mg Kg-1, showed the following ranges: Fe: 0.113-0.118, Pb: 0.396-1.46, Zn: 1.573-4.689, Hg: 0.238-0.456, As: 1.687-1.886, Cu: 1.177-4.653, Ni: 0.012-3.078, Mn: 0.000-0.001, Cr: 0.000-0.003, Cd: 0.000-0.051. The findings indicate that heavy metal concentrations generally remained below established limits, with variability depending on the meat sample's origin.

Dünya nüfusunun artması ve kaynakların tüketimi üzerindeki etkileri nedeniyle, yüksek biyolojik değere sahip proteinlerin bulunabilirliği konusunda giderek artan eksikliklerle karşı karşıya kalınmaktadır. Hayvan refahı ve insan sağlığına ilişkin hususlar ile çevre kirliliğine çözüm arayışları ve sürdürülebilirlik, bitkisel proteinli et alternatiflerinin geliştirilmesini teşvik etmiştir. Bitki bazlı et alternatifleri pazarı, artan tüketici talebini karşılamak için hızla genişlemektedir. Soya proteini, jelleşme özellikleri ve lifli yapılar oluşturma potansiyeli nedeniyle et alternatiflerinin hazırlanmasında kullanılmış ve hayvansal proteine alternatif haline gelmiştir. Bu çalışmada bitkisel protein bazlı et alternatifleri, bitkisel proteinli et alternatiflerinin lezzetinin geliştirme yaklaşımları ve sağlık üzerine etkileri üzerinde durulmuştur.

Grape (Vitis vinifera) is one of the most grown fruits in Iraq and is evaluated in different ways. This study aimed to determine some properties of the fruit juice that is traditionally produced from dried black grapes in the Erbil region and consumed directly, to make it durable by various methods, as well as to examine the changes that may occur during storage. For this purpose, some of the grape juices were pasteurized and the other part was stored using Na-benzoate in 500 ml glass bottles, at room temperature, under dark and light conditions for 6 months. In the stored products, pH, acidity, total dry matter, soluble dry matter, ash, color, total antioxidant (DPPH), Hydroxymethylfurfural (HMF) and browning reaction and total phenolic substance (folin-ciocalteu) analyzes as well as sensory evaluations were made periodically. As a result of the statistical evaluations, There is no difference between the applications in terms of color, but there is a slight decrease in the L value after the 4th month, depending on the storage period, while the pasteurized samples show higher values in terms of HMF and browning levels, the browning levels increase significantly in all samples after the 2nd month, and TFM values were decreased. It has been determined that all products are highly appreciated in terms of sensory properties, pasteurized samples are more appreciated, and the storage time does not have a significant effect on the sensory properties of the samples. In addition, it has been determined that beverages can be easily stored for a long time at room temperature with or without the addition of preservatives, only by pasteurization, and such a product will be in demand.

Bu çalışmada, antepfıstığında hasat sonrası kurutma işlemi sırasında meyvelerin nem miktarı ve su aktivitesinin günlük olarak değişimi gözlemlenmiştir. Gıda güvenliğinin ve kalitesinin sağlanması için kurutma işleminin uygun şartlarda, zamanda meyve içindeki nem miktarının ve buna bağlı olarak su aktivitesinin kısa sürede düşürülmesi amaçlanmıştır. Bunun için meyveler temiz beton zemin üzerinde güneş altında kurutulmuştur. Depolama süresi boyunca kurutulmuş Antepfıstığı meyvelerinin nem miktarı, su aktivitesi, serbest yağ asitliği ve peroksit değeri analizleri yapılmıştır. Kurutma zamanı olarak Uzun ve Siirt çeşitlerinde kavlatılmış meyvelerin daha erken kuruduğu gözlenmiştir. Depolama sürecinde her iki çeşitte kavlatılmış meyvelerde serbest yağ asitliği ve peroksit değerleri daha yüksek çıkmıştır.

Aflatoksinler, küf mantarları tarafından üretilen ve diğer organizmalara çeşitli zararlar verebilen çeşitli metabolik ürünlerdir. Bu araştırmada, Adana, Mersin, Osmaniye illerinde küçük ölçekli çiftçilerden, perakende mağazalardan ve süpermarketlerden satışa sunulan toplam 25 kırmızı pul biber ve 25 kuru incir örneklerinin aflatoksin B1 (AFB1), aflatoksin B2 (AFB2), aflatoksin G1 (AFG1), aflatoksin G2 (AFG2) ve toplam aflatoksin (AF) içerikleri incelenmiştir. AF miktarlarını ölçmek için floresans saptama (HPLC-FLD) yöntemiyle birleştirilmiş yüksek performanslı sıvı kromatografisi kullanılmıştır. Ölçüm limiti 0,11 ile 0,44 µg kg −1 arasında değişmiştir. Yirmi beş adet kuru incir örneğinin %44’ünde (11 adet) toplam AF tespit edilmiştir. AF'lerin konsantrasyonları 0,10 ile 0,19 μg kg −1 arasında değişmiştir. AFB1 incir örneklerinin %36’sında (9 adet), AFG1 %24’ünde (6 adet) tespit edilmiştir. Kırmızı pul biber örneklerinin %28’inin (7 adet) AFB1 açısından standartlara uymadığı tespit edilmiştir. Biber örneklerin %16’sında (4 adet) toplam AF tespit edilmiştir. Aflatoksin tespit edilen örneklerin değerleri “Gıda Maddelerindeki Bulaşanların Maksimum Limitleri Hakkında Tebliğ (2008/26)” ile belirlenmiş olan yasal değerlerin üzerindedir.