Papers by Ahmet Ferit Atasoy
Environmental Engineering and Management Journal, 2024
The economic and social significance of tea is easily understood from the fact that approximately... more The economic and social significance of tea is easily understood from the fact that approximately 20 billion cups of brewed tea are consumed daily worldwide. Türkiye and Sri Lanka are major tea producers, following China, India, and Kenya. The objective of this study was to determine the influence of origin (Turkish and Ceylon), type (black and green), and concentration (1%, 2%, and 3%), as well as brewing time (2, 5, 10, 20, 30, 45, and 60 minutes) on the trace elements (Al, Cd, Cr, Cu, Fe, Hg, Mn, Ni, Pb, and Zn) and daily intake in tea infusion. The concentrations of Al, Fe, Mn, and Ni in Turkish tea infusions were higher than those in Ceylon tea infusions, while the Cu content of Turkish tea infusions was lower than that of Ceylon tea infusions. Moreover, the infusion made from Turkish tea had similar Zn, Cd, Cr, Hg, and Pb value to its Ceylon counterpart. The average Al, Cu, Fe, Mn, Ni and Zn content of black and green tea infusions were 3.584±0.217, 4.188±0.229 mg L-1 ; 0.040±0.000, 0.051±0.003 mg L-1 ; 0.090±0.008, 0.119±0.006 mg L-1 ; 2.626±0.277, 3.206±0.229 mg L-1 ; 0.040±0.000, 0.040±0.000 mg L-1 ; 0.161±0.007, 0.176±0.008, respectively. Pb was only extracted in 3% concentration of Ceylon green tea infusion with 45 and 60 min (0.063 mg L-1). Cu and Fe concentration of black tea infusions was lower than green counterpart. Tea concentration did not affect Cd, Cr, and Hg amount. In general, the longer brewing time and high tea concentration were found to have a higher toxic metal content in tea infusion. Except for Mn and Pb, human daily intake rates of trace elements did not exceed the limits.
International Dairy Journal, Feb 29, 2024
Kahramanmaraş Sütçü İmam Üniversitesi tarım ve doğa dergisi, Nov 27, 2023
Harran tarım ve gıda bilimleri dergisi, Dec 25, 2021
Bu çalışmada, farklı türlere ait süt (koyun ve inek), yoğurt (koyun ve inek) ve kremaların (inek ... more Bu çalışmada, farklı türlere ait süt (koyun ve inek), yoğurt (koyun ve inek) ve kremaların (inek ve koyun; çiğ, olgunlaştırılmış ve pastörize krema) bazı fizikokimyasal ve mikrobiyolojik özellikleri araştırılmıştır. Koyun sütünün inek sütünden daha fazla yağ, protein ve mineral madde içeriğine sahip olduğu belirlenmiştir (P<0.05). Koyun ve inek pH değerleri arasındaki fark önemsizken (P>0.05), koyun sütü titrasyon asitliği inek sütünden daha yüksek bulunmuştur (P<0.05). İnek yoğurdu kurumadde, yağ oranı ve titrasyon asitliği değeri koyun yoğurdundan daha düşük (P<0.05), pH değerlerinin ise farklı olmadığı belirlenmiştir (P>0.05). Koyun sütünden elde edilen kremaların kuru madde ve yağ değerlerinin inek sütünden elde edilen kremalardan daha yüksek olduğu (P<0.001), pH ve titrasyon asitliği değerlerinin aynı olduğu belirlenmiştir (P>0.05). En yüksek pH ve en düşük titrasyon asitliği değerleri çiğ kremada tespit edilmiştir (P<0.001). Olgunlaştırılmış kremalara ait E.coli ve Koliform bakteri sayılarının çiğ süt ve çiğ kremalardan daha yüksek olduğu belirlenmiştir. Yoğurt ve pastörize kremalarda E.coli ve Koliform bakteriler bulunmamıştır. Sonuç olarak bu çalışmada kullanılan süt, yoğurt ve kremaların Türk Gıda Kodeksi Tebliği'ne uygun olduğu ve sadeyağ üretiminde kullanılan yoğurt ve pastörize kremaların Gıda Güvenliği 'ne uygunluğu belirlenmiştir.
... Bursa I. Uluslararası Gıda sempozyumu, 4-6 Nisan, 314 - 320, Bursa. Gürsel, A., Tunail, N., G... more ... Bursa I. Uluslararası Gıda sempozyumu, 4-6 Nisan, 314 - 320, Bursa. Gürsel, A., Tunail, N., Gürsoy, A., Ergül, E. ve Aydar, LY 1994. Yerli ve ithal fekal ve streptokoklar ile laktobasil içeren starter kombinasyonlarının Beyaz peynir üretiminde kullanılması. Kükem dergisi, (7); 1-14. ...
International Journal of Dairy Technology, Dec 18, 2014
The objectives of this study were to determine the effect of partial substitution of caprine for ... more The objectives of this study were to determine the effect of partial substitution of caprine for ovine milk, dry salting and curd scalding on the free fatty acid (FFA) level of Urfa cheeses. At the end of storage, lauric and linoleic acids were lower in cheese made from milk where up to the 30% partial substitution of caprine milk for ovine milk was made. Dry salted cheeses had higher butyric, lauric, linoleic and linolenic acid levels, and lower palmitic acid levels than their scalded counterpart. A relative increase in short-chain FFAs occurred during ripening. Palmitic and oleic acids were the most abundant FFAs in fresh and ripened Urfa cheeses.
Food and Bioprocess Technology, Jan 12, 2023
International Dairy Journal, Nov 1, 2022
Adıyaman Üniversitesi mühendislik bilimleri dergisi, Apr 14, 2022
Bu çalışmada Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 içeren sodyum kazeinat e... more Bu çalışmada Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 içeren sodyum kazeinat esaslı filmler bazı özellikler açısından karakterize edilmiştir. Bu amaçla, sodium kazeinat esaslı %0 fruktooligosakkarit + %0 inülin, %0 fruktooligosakkarit + %1 inülin ve %1 fruktooligosakkarit + %0 inülin içeren film solüsyonlarına Lactobacillus rhamnosus GG ve Bifidobacterium bifidum BB-12 ilave edilerek altı adet film üretimi gerçekleştirilmiştir. Filmlerin bazı fizikokimyasal, bariyer ve renk özellikleri ile 4 ºC'de depolama boyunca probiyotik organizma stabiliteleri araştırılmıştır. Fruktooligosakkarit ve inülin ilavesinin filmin kalınlığı, suda çözünürlüğü ve rengi üzerinde etkisi önemli bulunmuştur. Test edilen film formülasyonlarında kullanılan probiyotiklerin depolama stabilitelerinin yüksek olduğu belirlenmiş, ancak depolama stabilitesinin fruktooligosakkarit ve inülin ilavesi ile azaldığı tespit edilmiştir. L. rhamnosus GG ve B. bifidum BB-12 içeren filmlerin tahmini raf ömrü değerleri sırası ile 51-98 ve 68-82 gün aralığında hesaplanmıştır. Çalışma sonuçları, kullanılan film formülasyonlarının B. bifidum BB-12 ve L. rhamnosus GG için iyi birer taşıyıcı olduğunu göstermiştir.
Tarim Bilimleri Dergisi-journal of Agricultural Sciences, Jun 4, 2021
The objectives of this study were to determine the effect of cheese scalding temperature, scaldin... more The objectives of this study were to determine the effect of cheese scalding temperature, scalding time, and ripening time on the chemical, textural and microstructural properties of ovine milk Urfa cheese. Dry salted fresh cheeses were scalded in whey at 70 °C, 80 °C, and 90 °C for 5 and 10 minutes and ripened for 90 days, respectively. Scalding temperature significantly affected fat in dry matter and salt in dry matter (P<0.05), total solids and nitrogen, hardness, cohesiveness, gumminess, and chewiness (P<0.001). Scalding time significantly affected total nitrogen and gumminess (P<0.05), total solids, and hardness (P<0.001). Ripening time significantly affected chemical, textural and color properties of ovine milk Urfa cheese (P<0.001), except fat in dry matter (P<0.05). The color properties of Urfa cheese were not significantly affected by the scalding temperature and time (P>0.05). Besides, scalding treatments have improved the microstructure of ovine milk Urfa cheeses. Urfa cheese exhibited a more compact, coarser, and uniform structure with increasing scalding temperature and time. As a result, scalding treatments and ripening on the chemical, textural and microstructural characteristics of Urfa cheeses were substantially effective.
Harran tarım ve gıda bilimleri dergisi, Dec 16, 2020
Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Tu... more Quality characteristics of some durum wheat varieties grown in Southeastern Anatolia Region of Turkey (GAP).
Journal of Food Processing and Preservation, Jun 1, 2008
The objective of this study was to determine the pH change kinetics during Kashar cheese producti... more The objective of this study was to determine the pH change kinetics during Kashar cheese production from bovine, ovine and caprine milk. Kinetics of pH change were determined during milk ripening, cooking/holding and pressing/fermentation phases of Kashar cheese. The pH decreased logarithmically, nonlinearly, with time in the milk ripening period and was reduced linearly with time in the cooking/holding and pressing/fermentation stages. The time of pH decrease in cow's, ewe's and goat's milk was significantly different, except cooking/holding time, for three stages. There was no difference between bovine and caprine milk in cooking/holding time; however, ovine milk was significantly different from the other two kinds of milk. The shortest and the longest overall times were determined for caprine and ovine milk cheeses, respectively. The rate of change in milk pH of the three species was significantly different for three stages. The rate followed the pattern caprine > bovine > ovine milk.
Harran tarım ve gıda bilimleri dergisi, Dec 20, 2017
The weight, dimensions, spericity and volumetric expansion of cowpea seeds during soaking at 30, ... more The weight, dimensions, spericity and volumetric expansion of cowpea seeds during soaking at 30, 40 and 50 °C was studied. Weight (Wt), Length (L), width (W), thickness (T), equivalent diameter (D eq) and volume (V) of seeds increased with the increase in time at all temperatures studied. The greatest increase was found in thickness. The sphericity values were determined between 0.71 and 0.77, which means they were independent of water gain and temperature. Peleg's model for the properties of cowpea was used for the determination of the peleg constants. Peleg's model was found to be suitable for describing the properties behavior of cowpea kernels during soaking. The activation energy results showed that the activation energy value of cowpea related to thickness was the highest and most affected with temperature while that of length was the lowest and less affected by temperature during soaking. The plots of the cowpea properties versus time at different temperatures and Peleg's model results were shown that properties increased with the temperature and time.
International Journal of Dairy Technology, May 1, 2009
Plain and fruit-flavoured yoghurts were made by adding 2.5, 5.0, 7.5, 10.0 mL carob juice concent... more Plain and fruit-flavoured yoghurts were made by adding 2.5, 5.0, 7.5, 10.0 mL carob juice concentrate (CJC) portions to 100 mL milk. The titratable acidity, pH, viscosity, whey separation, yoghurt organisms and sensory properties were determined weekly over a period of 4 weeks. Addition of CJC caused an increase in the fermentation time and reduced viscosity and viable organisms, while increasing the pH and whey separation of the yoghurts (P < 0.05). A lack of sweetness was the main criticism of the yoghurts with 2.5 and 5.0 mL CJC, while those with 7.5 or 10.0 mL were mostly preferred by sensory panellists.
Social Science Research Network, 2022
Journal of Food Processing and Preservation, Aug 20, 2019
Sheep's and goat's milk are a traditional and basic part of the national agricultural economy in ... more Sheep's and goat's milk are a traditional and basic part of the national agricultural economy in Anatolia (Atasoy, Hayaloglu, Kırmacı, Levent, & Türkoğlu, 2013). Goat's and sheep's milk productions in Turkey are 2.5% and 6.5% of the total milk production, respectively (TUIK, 2017). The large amounts of goat's and sheep's milk are used in manufacturing homemade milk products, especially cheese, and thus, the production rate increases each year. Sheep's and goat's milk are a valuable and healthier option for cow's milk due to its characteristic taste and texture properties, as well as their functional and nutritional properties. Even, they have termed as "functional foods" by many authors because of their modulating activities of physiological functions and lowering the risk of chronic diseases (Hernandez-Ledesma, Ramos, & Gomez-Ruiz, 2011). Urfa cheese, one of the traditional Turkish cheese, is a semihard cheese type and it is produced mainly in the south eastern region of Anatolia. It is generally manufactured from raw ovine or a suitable
International journal of agriculture, environment and food sciences, Mar 15, 2020
In this study, the fatty acid composition and volatile components of cows' and goats' yayik butte... more In this study, the fatty acid composition and volatile components of cows' and goats' yayik butters were analyzed. For this purpose, analyzes in cows' and goats' yayik butter obtained from local markets in Adıyaman province were performed. Saturated fatty acids (SFAs) were determined as dominant fatty acids in the butter samples. While the highest SFA content was detected in goats' butters, the highest unsaturated fatty acid (UNSFA) and monounsaturated fatty acid (MUFA) contents were in cow samples. Furthermore, some individual fatty acid concentrations (tridecanoic, behenic and α-linolenic) of cows' and goats' butters were significantly different. Additionally, the total 27 volatile compounds including alcohols, aldehydes, acids, esters, hydrocarbons, ketones and terpenes were quantified in samples. The most important volatile compounds in samples were oxylene, mxylene, butyric, caprylic and valeric acids.
Journal of Food Measurement and Characterization, Apr 25, 2018
Groundnut seeds were used to get a milk-like product and to create yoghurt. The produced milk-lik... more Groundnut seeds were used to get a milk-like product and to create yoghurt. The produced milk-like products and yoghurts were subjected to some physicochemical and sensorial analysis by using control cow milk and yoghurt. The groundnut milk and its yoghurt had higher total solids, fat, protein and carbohydrates, water holding capacities comparing than cow milk and yoghurt. Groundnut milk contained higher total solids (15.923 g/100 g), fat (5.74 g/100 g) and its yoghurt contained 18.153 g/100 g total solids and 5.430 g/100 g fat. These products also had a higher calorific value, 417 kJ/100 g and 379.5 kJ/100 g respectively. The apparent viscosity of groundnut milk was higher than cow milk at all shear rates and there was a close relationship between viscosity and shear rates. The water holding capacity of groundnut milk yoghurt was 65.68 g/100 g and significantly higher than cow milk yoghurt sample (44.27 g/100 g). The syneresis of groundnut milk yoghurt was 27.40 ml/100 ml and significantly lower than cow milk yoghurt (37.63 ml/100 ml). Both the groundnut milk and yoghurt contained higher amount of unsaturated fatty acids and amino acids compared to cow milk and its yoghurt.
Packaging Technology and Science
This study investigated the effects of fructooligosaccharide (FOS) and inulin (IN) on the propert... more This study investigated the effects of fructooligosaccharide (FOS) and inulin (IN) on the properties of sodium caseinate‐based films containing Lactobacillus rhamnosus GG. The optimal formulations were determined and tested for coating sliced cheese during storage. FOS and IN generally increased the thickness and moisture values of the films, while opacity increased with the increase in IN concentration. Tensile strength decreased with FOS and IN, and elongation at break decreased at high prebiotic concentrations. The viability of L. rhamnosus after the drying of the film solution was between 77.67% and 89.91%, and total prebiotic concentration above 2% generally decreased drying stability of L. rhamnosus. The optimal formulations were 0% FOS + 0% IN, 1% FOS + 0% IN and 0% FOS + 1% IN, respectively. These film matrices were found to be suitable carriers for L. rhamnosus. Coating treatments reduced moisture loss, acidity and hardness increase in cheese slices, but decreased luminosit...
Harran Tarım ve Gıda Bilimleri Dergisi
Bu çalışmada, geleneksel yöntemlerle üretilen pul kırmızıbiberlerin pH, titrasyon asitliği ve ren... more Bu çalışmada, geleneksel yöntemlerle üretilen pul kırmızıbiberlerin pH, titrasyon asitliği ve renk değerlerine (L*, a*, b*, C* ve h°) depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin etkileri araştırılmıştır. Depolama sıcaklığı pul kırmızıbiberlerin pH, titrasyon asitliği, L*, a*, b* ve C* değerleri üzerine etkisi çok önemli bulunmuştur (P<0.001). Pul kırmızıbiberlerin pH, titrasyon asitliği, L*, a*, b*, C* ve h° değerleri üzerine depolama süresinin çok önemli olduğu belirlenmiştir (P<0.001). Zeytinyağı ilavesi, pul kırmızıbiberlerin titrasyon asitliği, L*, b*, C* ve h° değerleri üzerine P<0.001 düzeyinde etkili olmuştur. Çalışma sonuçları, pul kırmızıbiberlerin renk kalitesini artırmak amacıyla zeytinyağının ilave edilebileceğini göstermektedir. Ayrıca renk kalitesinin uzun süre korunabilmesi içinde +4 oC’de depolanması gerektiği sonucuna ulaşılmıştır.
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Papers by Ahmet Ferit Atasoy