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    Influence of forest fruit purees (strawberry or blackberry) on the biochemical, microbiological, sensory properties, and consumer preferences of standard and probiotic cultured yogurts
    (M H Schaper Gmbh Co Kg, 2024) Kaptan, Binnur; Kayisoglu, Serap
    In this study, antioxidant activity, total phenolic content, microbiological content, sensory evaluation and consumer preferences of both standard and probiotic cultured yogurts prepared by adding 15% strawberry or blackberry puree as forest fruit were examined. In standard yogurt production, Streptococcus thermophilus (S thermophilus) and Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) cultures, Lactobacillus acidophilus LA -5 (L. acidophilus) and Bifidobacterium bifidum BB -12 (B. Bifidum) cultures were used in the production of probiotic yogurt. As a result of the analyzes performed on all yogurt samples on the 1st, 7th, 14th and 21st days; It was determined that antioxidant activity and total phenolic content were higher in probiotic yogurt with strawberry puree. Both forest berry purees added to the probiotic yogurt effectively supported the growth of probiotic bacteria. Notably, the probiotic bacteria number in the strawberry -added PSY yogurt sample reached maximum values of 8.11 log cfu/g for L. acidophilus and 7.58 log cfu/g for B. bifidum on the 7th day. Blackberry puree added probiotic yogurt with received the highest score in the sensory evaluation made by trained panelists. In terms of consumer preferences, both standard and probiotic yogurts with blackberry puree added were preferred more than control and strawberry puree yogurt samples. In addition, in this study, it was determined that in addition to improving the functional properties in fruit yogurt production, the selection of fruit types to be added is important in terms of sensory evaluation and consumer preferences.
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    Investigation of Prepared Food Consumption Preferences of Associate Degree Students: Namık Kemal University Example
    (Univ Namik Kemal, 2024) Kayisoglu, Serap; Icoz, Aysel
    The aim of this study is to determine the frequency of fast-food consumption of university students, the reasons for consumption, the factors affecting the reasons for consuming ready-made food, and to determine the interaction rates of age groups and housing conditions with these factors. Students studying at Nam & imath;k Kemal University Vocational School of Technical Sciences constitute the sample of the research. For this purpose, a face-to-face survey study was conducted with 326 students in the period covering December -January of the 2022-2023 academic year. According to the results of the research, a statistically significant relationship was found between the age groups of the participants and the frequency of consumption of ready-made food, the reason for consumption, the age of starting ready-made food consumption, the rate of preference for discounted products, and their comments on whether ready-made food is produced according to food legislation. In addition, the participants' accommodation status and the way of obtaining ready-made food, the rate of consumption of readymade food during the examination period, the consumption of ready-made food, the evaluation of the price of ready-made food, the rate of preference for discounted products, their comments on whether additives are used in ready-made food, gender, Height mass index (BMI)) was found to be statistically significant. Students generally stated that they consume ready-made food because it is practical, saves time, has a reasonable price, finds it delicious, consumes it with pleasure, because it has a large variety and for its nutritional value. In recent years, the increasing importance of time and the change in eating habits have increased the fast-food consumption of university youth. In our study, students in the 18-25 age group consumed ready-made food more frequently, while students over 50 stated that they consumed ready-made food once a month. This shows that nutritional preferences vary significantly with age range. It is very important to provide students with healthy eating habits, to improve their level of nutrition knowledge, and to reduce the risk of obesity. In our study, we aimed to determine the frequency of fast-food consumption of university students, the reasons for consumption, the factors affecting the reasons for consuming ready-made food, and to determine the interaction rates of age groups and housing conditions with these factors.
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    Rehydration Kinetics of Green Pea Grains Dried at Different Microwave Powers
    (Univ Philippines Los Banos, 2024) Kayisoglu, Serap
    In this study, both untreated and pre-treated green pea grain samples dried at different microwave output powers (90, 180, and 360 W) were rehydrated at three different temperatures (30 degrees C, 50 degrees C, and 70 degrees C). The rehydration kinetics of dried peas were analyzed using both the Peleg and the first-order kinetic models. Observations revealed that the Peleg model exhibited better agreement with the experimental data. As both microwave power and rehydration temperature increased, the rehydration capacity also increased in both pre-treated and untreated peas. The highest moisture content was observed after rehydration in pre-treated peas dried at 360 W microwave power (2.80 g water/g dry matter and 213.40% mass gain), while the lowest moisture content was recorded in pre-treated samples dried at 90 W microwave power (1.66 g water/g dry matter and 119.30% mass gain). However, the samples were unable to reach the moisture level (3.10 g water/g dry matter) before drying at all rehydration temperatures. The activation energy of rehydration varied between 10.75 and 37.39 kJ/mol. The color properties of rehydrated green pea grains were significantly influenced by both microwave power and rehydration temperature. As these two parameters increased, the color differences of rehydrated peas compared to fresh peas also increased. The maximum total color difference (E = 17.66) in rehydrated peas compared to fresh peas was observed at 360 W microwave power and 70 degrees C rehydration temperature with untreated green peas, while the least total color difference (E = 8.69) occurred at 90 W microwave power and 30 degrees C rehydration temperature with pre-treated green peas.