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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 Effects of Dietary Cold-Pressed Seed Oils on Growth, Coloration and Blood Parameters in Goldfish(Osman SAĞDIÇ, 2022) Pehlivanoğlu, Halime; Yardımcı, Mehmet; Yağcılar, ÇetinThis research was conducted to examine the effects of dietary cold-pressed seed oils on growth, coloration and blood parameters in goldfish. A total of one-month-old 240 goldfish were used as the study material. The standard feed enriched with 5 different cold-pressed seed oils (fig, apricot, pomegranate, grape and plum) at a rate of 5% was given to the trial groups, while the control group was fed with the standard feed throughout the experiment. Groups were compared in terms of live weight, total length, specific growth rate (SGR), feed conversion rate (FCR), glucose, cholesterol and triglyceride values. Results showed that dietary seed oils improved the growth performance, feed utilization, coloration and decreased the blood glucose, cholesterol, and triglyceride levels. Seed oil-fed groups gained more weight compared to the control group (PÖğe Farklı Pişirme Yöntemlerinin Kırmızı Etlerdeki Konjuge Linoleik Asit (KLA) Üzerine Etkisinin Araştırılması(Osman SAĞDIÇ, 2022) Nazlı, Bülent; Pehlivanoğlu, Halime; Çakır, Bilal; Çağlar, Muhammed; Lee, Chi-chingKonjuge linoleik asit (KLA), linoleik asidin pozisyonel ve geometrik izomerlerinden oluşan grup için kullanılan terimdir ve bazı izomerlerin, sağlık açısından yararlı olduğu bilinmektedir. Bu çalışma, etlere uygulanan farklı pişirme tekniklerinin konjuge linoleik asit (KLA) ve cis9-trans11 ile trans10-cis12 izomerleri üzerine etkisini araştırmak amacıyla yapıldı. Çalışmada büyükbaş hayvan gövdesinden alınan et numunelerine haşlama, kızartma, fırınlama ve ızgara olmak üzere dört farklı pişirme yöntemi uygulandı. Çiğ ve dört farklı yöntem ile pişirilen et numunelerinde KLA, cis-9, trans-11 ve trans-10, cis-12 izomer miktarları GC-FID (Gas Chromatography-Flame Ionization Detector) cihazında incelendi. Kızartma işlemi uygulanmış et numunelerinin, toplam konjuge linoleik asit ve c9-t11 izomerinde en yüksek ortalama değere sahip olduğu saptandı. Toplam KLA değerleri arasındaki fark PÖğe 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.
