DSpace Collection:http://hdl.handle.net/11547/25352024-03-29T12:04:48Z2024-03-29T12:04:48ZHydroxymethylfurfural (Hmf) Formation in Milk and Dairy ProductsÖzdal, Harun R.Yıldız, BihterArkun, Günerhttp://hdl.handle.net/11547/25412019-12-20T00:31:47Z2018-01-01T00:00:00ZTitle: Hydroxymethylfurfural (Hmf) Formation in Milk and Dairy Products
Authors: Özdal, Harun R.; Yıldız, Bihter; Arkun, Güner
Abstract: Milk and dairy products are encountered non-enzymatic browning reactions due to the heat process and
storage temperatures. These reactions occur in foodstuffs containing sugar and amino acids. As a result
of the reaction, undesirable compounds are formed in foods, so that the natural structure of the food is
deteriorated. It is of great importance to control and observe the 5-Hydroxymethyl-2-furaldehyde (HMF)
compound in milk and dairy products during the production process and storage period as a result of
the browning reaction due to the heat treatment. Formation of (HMF), which is heat treatment indicator
used as a chemical parameter to determine whether most food products with sugar concentration,
such as fruit juices, honey, molasses, jams, milk and dairy products, are stored under right conditions
and whether the appropriate heat treatment is carried out during the production process. In this study,
heat treatment was applied to milk and dairy products during production and hydroxymethylfurfural
(HMF) formation as a result of non-enzymatic chemical reactions have been investigated and evaluated.2018-01-01T00:00:00ZContamination of Dioxins in FoodsEşder, BanuArkun, Günerhttp://hdl.handle.net/11547/25402019-12-20T00:31:46Z2018-01-01T00:00:00ZTitle: Contamination of Dioxins in Foods
Authors: Eşder, Banu; Arkun, Güner
Abstract: Dioxin and dioxin-like compounds are complex chemical materials occurring as intermediates and byproducts
during the production process of chlorination in many chemical industries. Dioxins can conserve
their stable chemical structure in natural environment due to their hydrophilic physical character and low
solubility in water. They accumulate in both food and living body because they have lipophilic physical
character that makes them be able to dissolve only in fatty tissue, their catabolism can occur only at higher
temperatures. Since the mechanism of disintegration in the living body is so difficult, dioxins lead to
many adverse effects on human health and cause diseases such as cancers, chloroacne, wasting syndrome,
growing abnormalities, congenital anomaly etc. It is very important to determine the presence and levels
of the dioxin complex compounds in both ecosystem and industrial processes according to the statutory
legislation for protecting the health of living beings and preventing environmental pollution.2018-01-01T00:00:00ZEXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTSHallaç, ŞeymaDülger Altıner, Dilekhttp://hdl.handle.net/11547/25392019-12-20T00:31:45Z2017-01-01T00:00:00ZTitle: EXAMINATION OF SOME CHEMICAL AND FUNCTIONAL PROPERTIES OF CAROB AND SOY FLOURS AND USAGE OF THEM IN BAKERY PRODUCTS
Authors: Hallaç, Şeyma; Dülger Altıner, Dilek
Abstract: Bakery products are a nutrition group that is chosen by many people in different countries. Due to low
cost, being prepared practically and nutritious, appealing to all age groups and being economical, they
are preferred. Considering consumption rate of bakery products consumed by people, the enrichment by
needed basic food items is inevitable.
In this study, research of some functional and chemical properties of carob and soy flour that can be used
as alternatives of wheat flour, and use of them as food additives in production of bakery products such as
pasta, biscuits, cracker, bread etc. is aimed.
It is investigated that carob flour (CF) and soy flour (SF) one of the materials that can be used as bakery
product enrichment agent and obtain functional foods. CF has a unique smell, color and taste, has high
dietary fiber content (32.87%), complex carbohydrates and a small amount of fat (0.31%). And it is also
investigated that soy flour (SF) has a high protein rate (p<0.05) and dietary fiber content compared to wheat
flour (WF). Carob flour is found to have low energy content compared to WF and SF.
Based on the functional analyses of flour samples, it is determined that CF and SF samples have a higher
water absorption capacity and solubility in water compared to WF. Due to these properties, it is predicted
that these flours can be used as alternative food additives and are supposed to contribute to food industry in
terms of the properties of the last product and improvement of species.2017-01-01T00:00:00ZTHE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)Türüt, NahideArkun, Günerhttp://hdl.handle.net/11547/25382019-12-20T00:31:44Z2017-01-01T00:00:00ZTitle: THE EFFECT OF PROCESSING TECHNOLOGIES ON LYCOPENE IN TOMATOES (Lycopersicon esculentum L.)
Authors: Türüt, Nahide; Arkun, Güner
Abstract: Lycopene is a natural pigment of carotenoid family and recent years there is an increasing interest for the
health benefits of lycopene. Tomato and tomato products are considered as one of the most important source
of lycopene. The aim of this study is to determine the amount of lycopene in different tomato products such
as fresh tomatoes, ketchup, tomato juice, dried tomatoes and tomato paste. It is also aimed to determine the
effect of tomato paste processing on lycopene. In this study, lycopene values were found in the range of
89.14 - 581.35 mg/kg during processing at 5 different stages. The ranking of lycopene values found to be
as follows: evaporator ˃ the final product (tomato paste) ˃ shredder ˃ fresh tomatoes ˃ preheating stage.
Lycopene amount was low (89.14 ± 1.476 mg/kg) at preheating stage, while the highest lycopene value was
found at evaporation stage (581.35 ± 11.795 mg/kg). Among all the examined tomato products, lycopene
values were found in the range of 88.56 - 550.30 mg/kg in the order of : The final product (tomato paste) ˃
50% dehydrated tomato ˃ 70% dehydrated tomato ˃ ketchup ˃ tomato juice. Tomato juice found to have
low lycopene (88.56± 2.566 mg/kg), while the final products of tomato paste have the highest value (550.30
± 46.75 mg/kg). In addition, some the quality properties of the products have also been examined and the
following results were obtained: Soluble dry matter 28.01 – 28.27 °Brix, pH 4.06 – 4.52, total acidity 0.07
– 1.13g/100g, ash 0.41 – 13.38 %, color (a/b rate) 1.82 – 2.45, viscosity 3.57 – 4.03, invert sugar at total
dry matter 42.29 – 322.97%; and black spot 0 /10g. Considering the quality parameters of all samples, it
was determined that the result of chemical and physical analyses were in conformity with values defined in
Turkish Standards (TS 1466 Tomato Paste - Puree, TS 5282 Ketchup, TS 1595 Tomato juice and TS 3926
Dehydrated Tomatoes)2017-01-01T00:00:00ZCHESTNUT FLOUR AND APPLICATIONS OF UTILIZATIONMete, MerveDülger Altıner, Dilekhttp://hdl.handle.net/11547/25372019-12-20T00:31:43Z2017-01-01T00:00:00ZTitle: CHESTNUT FLOUR AND APPLICATIONS OF UTILIZATION
Authors: Mete, Merve; Dülger Altıner, Dilek
Abstract: In recent years, with the increasing of people’s interest in nutrition and health subjects, importance of
nutrition has been increased steadily and number of studies on enrichment of foods and production of
functional products have been increased. Enrichment of foods is one of the developed applications for
solution of health problems which are likely to be seen in society. For this purpose, various foods having
various properties are being developed with the use of different fruits and vegetables’ flours.
Chestnut has a rich nutrition items, it has been used since previous times in nutrition and in daily diets due
to being grown at natural conditions as well. Basically, being composed of carbohydrate, water, and a very
low amount of fat, chestnut shows cereal features rather than fruit. When grinded, chestnut becomes a lightcolored
flour. This flour is used in puddings, bakery products, and production of bread, breakfast cereals,
soup and sauces.
In food industry, there are intensive studies on the production of especially cereal products with different
wheat flour and different flour additives. In the light of these studies, some Europe countries, mainly in Italy,
especially use of chestnut is being widespread in commercial scale in the production of biscuit, breakfast
cereal, muffin and dessert. Instead of wheat flour chestnut flour is used or added in different substitution
rates. Within the scope of this review, properties of chestnut fruit, nutritional facts of chestnut, chestnut
flour and properties, utilization of chestnut flour in food industry were discussed.2017-01-01T00:00:00ZINVESTIGATION OF LEAD, CADMIUM, ARSENIC AND MERCURY IN SOME SEAFOOD FROM BLACK SEA AND MARMARA SEA BY ICP-MASS SPECTROMETRYİnal Erdem, GizemÖzpınar, Haydarhttp://hdl.handle.net/11547/25362019-12-20T00:31:43Z2017-01-01T00:00:00ZTitle: INVESTIGATION OF LEAD, CADMIUM, ARSENIC AND MERCURY IN SOME SEAFOOD FROM BLACK SEA AND MARMARA SEA BY ICP-MASS SPECTROMETRY
Authors: İnal Erdem, Gizem; Özpınar, Haydar
Abstract: Over the last 200 year our planet has been under a threat due to industrilization and environmental pollution.
Accordingly, all the species living in our environmentally polluted planet is potentially a majör source of
health risk. This situation is also directly leading to making the seafood and other species of waterborne is
contaminated with the industrial pollutants such as heavy metals. The contaminated foods are suitable for
the dissemination of these carcinogenic chemicals through the consumers. Heavy metals are the members
of the third or higher rows of the periodic scale. In the present time, there are many heavy metals more
than 60 such as lead, cadmium, chromium, cobalt, copper, nickel, mercury and zinc. The objective of this
study was to analyze Pb, Cd, Hg, As in a total of 150 seafoods (10 shrimp, 10 calamari, 10 octopus, 10
mussel, 10 acorn, 10 mackerel, 10 coral, 10 sea bream, 10 whiting, 10 sole, 5 horse mackerel, 5 anchovy, 5
sardine, 5 bluefish, 5 gray mullet, 5 turbot, 5 red mullet, 5 coral, 5 bream, 5 butts fish) from Marmara Sea
(n=75) and Black sea (n=75) by using Inductively Coupled Plasma-Mass Spectrometer ICP-MS according
to the criterias by both Turkish Food Codex Declaration About Maximum Limits of Contaminants in Food
Products (Declaration No: 2008/26) and NMKL 186 International method. The results revealed that the
lead levels in both horse mackerel (0,385 ppm) and mullet (0,387 ppm) , and the mercury levels in both red
mullet (1,707 ppm) and sea bream (1,098 ppm) from the Black sea were found to be higher, whereas the
lead levels in both sardine (0,417 ppm) and butts fish (0,843 ppm) from Marmara Sea were higher than the
upper limits as declared by Turkish Food Codex. In the mussels collected from Marmara Sea, the cadmium
levels were found to be nearly close to the upper limit, which was 1 ppm. Also, it was provided that all
the samples contained arsenic. However, no comment was performed since the Turkish Food Codex does
not indicate any upper limit for itself. In Conclusion, this study provided that the seafoods collected from
both Black sea and Marmara Sea significantly included heavy metals, including lead, mecury, cadmium,
and arsenic. This situation leads to a significant foodborne health riskfor the public health and the Turkish
consumers.2017-01-01T00:00:00Z