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Öğe Bacterial Dynamics of Hardaliye, a Fermented Grape Beverage, Determined by Highthroughput Sequencing(2023) Metin, Banu; Pehlivanoğlu, Halime; Servi, Esra Yıldırım; Arıcı, MuhammetHardaliye is a traditional beverage produced by fermenting red grapes with mustard seeds and sour cherry leaves in the Thrace region of Turkey. There are few studies that have determined the microorganisms responsible for hardaliye fermentation, and these are limited to lactic acid bacteria (LAB) using culture-dependent techniques. The aim of this study was to determine the bacterial dynamics of hardaliye fermentation using a culture-independent approach, high-throughput sequencing of 16S rRNA amplicons. Hardaliye was produced using the traditional method, and samples were taken and analyzed on days 0, 2, 4, 6, and 10 of fermentation. During the fermentation period, pH decreased from 3.65 to 3.23. Amplicon sequencing showed that bacterial diversity was highest at 2 d, and lowest at 10 d, the final day. Although Enterobacteriaceae was the most dominant family at 0 and 2 d, Acetobacteriaceae, specifically Gluconobacter frateurii, became dominant with ~50% relative abundance at 4 d, and increased its abundance to >98% at 6 and 10 d. Although a slight increase in the relative abundance of ~1% (0 d) to ~5% (4 d) was observed in LAB, their presence was limited. This study showed that acetic acid bacteria should not be overlooked in hardaliye fermentation.Öğe Determination of Chemical Properties of Cold Pressed Oils Sold in Istanbul Market(Centenary University, 2021) Pehlivanoğlu, Halime; Önder, Esma; Kırtıl, Hatice EbrarVegetable oils are important in human nutrition with their nutritional properties. Today the demand for cold pressed oils, especially black cumin, is increasing day by day. In this study, it was aimed to evaluate the quality and characteristics of the oils consumed and sold by highlighted as cold pressed as food supplements in terms of food safety. In the study, % free fatty acidity (FFA), peroxide values (PV), fatty acid compositions and iodine numbers of samples (six brands and four varieties; black cumin, wheat germ, grape seed and apricot kernel) sold in the Istanbul market were investigated. According to results, average FFA values were 8.1% in black cumin, 1.43% in germ, 1.90% in grape seed, 4.31% in the apricot kernel. Average PVs (meq O2 kg-1 oil) were 24.30 in black cumin, 21.42 in germ, 12.39 in grape seed, 26.23 in the apricot kernel. Total(?) SFA, MUFA, PUFA values were determined between 7.14-11.42%, 16.43-42.78%, 29.09-48.81% in black cumin; 6.83-11.35%, 22.64-51.87%, 22.27-54.87% in germ; 6.89-11.86%, 22.68-41.82%, 30.76-44.27% in grape seed; 5.62-10.29%, 22.58-59.24%, 21.15-43.93% in apricot kernel, respectively. Also, average iodine numbers (g I2/100 g oil) were calculated 95.17 in black cumin, 97.58 in germ, 99 in grape seed, 92.62 in the apricot kernel. Since only grape seed oil is included in the Turkish Food Codex, evaluation of the other samples couldn’t be made according to the Codex. It was determined that the PV value of 2 grape seed oil samples and the FFA value of 3 samples were not suitable according to the communiqué. The differences in the analysis results are thought to be caused by raw material quality and storage, process and final product storage conditions. © 2021, Centenary University. All rights reserved.Öğe Effect of oil type and concentration on solid fat contents and rheological properties of watery oleogels(Innovhub Ssi-Area Ssog, 2021) Pehlivanoğlu, Halime; Akçiçek, Alican; Muslu Can, Aslı; Karasu, Salih; Demirci, Mehmet; Yılmaz, Mustafa TahsinThis study aims at evaluating the effect of oil type and concentration on solid fat contents and rheological properties of oleogels (OGs) prepared using different types of oils; namely, HOSO (High oleic sunflower oil), HO (Hazelnut oil), OO (Olive oil) and BF (Blend Fat) as well as food-grade carnauba wax (CW) as an oleogelator at different concentrations (5 and 7%). The rheological analysis showed that all OGs samples exhibited viscoelastic solid-like gel behaviour. Both oil and wax concentrations significantly (p<0.05) affected the viscoelastic rheological properties. K' values of the samples increased with increased wax and aqueous phase concentration. The type of oils and their ratio in an oil phase could significantly (p<0.05) affect the K' values and solid fat content (SFC). At 5% of wax concentration, the sample A4 prepared with 100% HOSO had the lowest SFC at all temperature levels. At 7% of wax concentration, the sample C3 prepared with 100% HOSO had the lowest SFC at the temperature levels ranging between 10 and 30 degrees C; however, the sample (coded as B4) prepared with 100% HOSO had the lowest SFC at 35 degrees C. These results suggest that wax/OGs blends could be produced by using wax and different types of oils at different concentrations. The use of oleogels could be further suggested in terms of healthy nutrition given the possibility to decrease the level of saturated fatty acids in people's diet.Öğe Investigation of the Bioaccessibility of Functional Ice Cream with Blueberry Enriched with Whey Protein Gel(2024) Pehlivanoğlu, Halime; Sunal, Zeynep; Yaman, Mustafa; Aksoy, AslıIce cream is a complex product obtained by blowing air through special equipment and then freezing a physicochemical mixture consisting of milk, sugar, emulsifier, stabilizer, oil, color and flavoring substances. Recently, especially with the pandemic experienced all over the world, consumers have begun to turn to functional foods that have high nutritional value and are important for health. Functional foods, in addition to its nutritional effects, are defined as foods that have health protective, corrective and/or disease risk reducing effects, depending on one or more effective ingredients, and these effects are scientifically and clinically proven. In order for a product to have functional properties, it must contain bioactive ingredients, probiotic microorganisms and also have a prebiotic effect. For this reason, our study aimed to provide functional properties to ice cream with blueberries, which are rich in phenolic compounds, and to examine the phenolic substance bioaccessibility of this functional ice cream under mouth, stomach and small intestine conditions simulated with the in vitro gastrointestinal digestion model system. In this context, functional ice cream was produced by trapping the phenolic rich blueberry fruit in six different concentrations of whey protein gel, and the amount of phenolic substance and protein amount were determined after in vitro digestion. While the phenolic substance content of protein gel ice cream in the small intestine environment was between 261-485 µg/100 g and an average of 114 µg/100 g in the control sample, in the oral environment these values were determined as 85-251 µg/100 g in protein gel ice cream and 291 µg/100 g in the control sample. As a result of our study, it was determined that the amount of gallic acid phenolic substance and bioaccessibility of ice cream samples produced with protein gel increased from the oral environment to the small intestine. In the control sample (blueberry ice cream without protein gel), it was observed that the amount of phenolic substance was highest in the oral environment and decreased as it went to the small intestine environment. According to the FAO Guidelines for Use of Nutrition Claims, samples with a whey protein gel ratio of 16%, 18% and 20% can be considered as \"protein sources\". Thus, in this study, functionalized in terms of protein content and phenolic substance, increased bioaccessibility and high protein ice cream production was carried out.Öğe Pilot Plant Scale Manufacture of Bread Enriched with Seed Protein Concentrates(2021) Coşkun, Özgenur; Pehlivanoğlu, Halime; Gülseren, İbrahimFor many seeds, cold press technology generates higher quantities of cakes than seed oils, which areconcentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture proteinfortified foods with comparable characteristics as the conventional products. Here, black cumin, grapeseed and pumpkin seed protein concentrates were prepared based on an alkaline extraction-isoelectricprecipitation technique. The influence of protein concentrate addition on the flour, dough and breadcharacteristics were investigated for textural profile, gluten quality and visual characteristicsincluding color attributes. While the interactions between gluten and seed proteins were mostly weak,some of the physicochemical attributes differed significantly. In terms of volume and visualcharacteristics, pumpkin seed protein concentrates enriched bread demonstrated similarcharacteristics as the controls, while black cumin or grape seed protein concentrate enriched wheatflours were more resistant and less extensible than the controls. Similarities and differences betweencontrols and protein enriched gluten-free or gluten-bearing bread were discussed.Öğe Pilot scale assessment for seed protein enrichment of gluten-free breads at varying water content levels and after protein modification treatments(Blackwell Publishing Ltd, 2020) Coşkun, Ö.; Pehlivanoğlu, Halime; Gülseren, İ.Three different seed protein concentrates were utilized in protein enrichment of gluten-free breads and their influence on texture, volume, color, and visual parameters were evaluated. First, protein concentrates (PC) were obtained from black cumin, grape seed, and pumpkin seed meals. For the original recipe, inclusion of proteins lowered loaf volumes, while volumes were improved when water content was increased (8% or 15%). Considering color, pumpkin seed protein concentrate (PSPC) samples demonstrated the highest level of similarity to controls, while black cumin protein concentrate samples were distinctly darker. Protein concentrates significantly increased firmness and decreased springiness of the crumb with the exception of PSPC samples, while further water inclusion enhanced the firmness attribute. When Maillard conjugation or TGase treatments were administered, firmness increased after both treatments, however, treated proteins enhanced cell distribution and homogeneity. The results showed current PCs can be utilized in enrichment of gluten-free breads. Practical applications: Gluten-free bread formulations generally lack the texture and satiety of normal breads, especially due to the technical functionality of gluten proteins. Based on plant protein enrichment, a range of gluten-free breads were manufactured with increased protein content. The current findings on the textural attributes and water-holding capacities are applicable to various baked goods. Protein supplementation can also lower glycemic index in bread formulations. © 2020 Wiley Periodicals LLCÖğe Protein quality assessment of commercial whey protein supplements commonly consumed in Turkey by in vitro protein digestibility-corrected amino acid score (PDCAAS)(Soc Brasileira Ciencia Tecnologia Alimentos, 2022) Pehlivanoğlu, Halime; Bardakçı, Hamide Feyza; Yaman, MustafaWhey protein is preferred in sports nutrition because of its rich essential amino acids and protein digestibility rate compared to other protein sources. The purpose of this study was to determine the amino acid content and in vitro protein digestibility of whey protein supplements and evaluate their protein quality using the in vitro protein digestibility-corrected amino acid score (PDCAAS) method. The amount of amino acids were determined using high performance liquid chromatography (HPLC) and the protein digestibility was determined by in vitro simulated gastrointestinal tract. A high levels of glycine and very low levels of cysteine were detected in some samples. The ratio of glycine in 4 out of 14 samples ranged between 7.4 and 40.3%. The ratio of essential amino acids and branched chain amino acids in all samples were less than the reference protein. The in vitro protein digestibility of whey proteins ranged from 50.4 to 79.6%, which was very low compared with the values indicated in the literature. The PDCAAS values of whey proteins were very low and ranged from 0.08 to 0.71 in the samples. Based on these results, manufacturers should revise their processing techniques in order to provide high quality whey protein.
