Yazar "Ozturk, I." seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing
    (Blackwell Publishing Ltd, 2016) Ozturk, I.; Karaman, S.; Tastemur, B.; Tornuk, F.; Sagdic, O.; Kayacıer, Ahmed
    In this study, 10 cig kofte samples collected from different producers were analyzed. Dry matter, pH and water activity values were in the range of 34.13-53.40%, 4.67-5.03 and 0.934-0.967, respectively. Major fatty acids were determined to be oleic and linoleic acid, and the samples showed similar fatty acid profiles. Linoleic acid was the most abundant fatty acid and its level was in the range of 0.94-54.13% in the samples. Textural parameter magnitudes of the samples, except for one, were determined to be close to each other. A total of 44 volatile compounds were determined in the samples and the major ones were limonene and gamma terpinene. Total phenolic contents of the samples were determined to be in the range of 56-132.1mg gallic acid equivalent/g dry extract. In conclusion, variable properties were observed in the retailed meatless cig kofte samples sold in Turkey. © 2016 Wiley Periodicals, Inc.
  • Küçük Resim Yok
    Öğe
    Change in major fatty acid composition of vegetable oil depending on phenolic incorporation and storage period
    (Codon Publications, 2016) Toker, O. S.; Ozturk, I.; Karaman, S.; Yalcin, H.; Kayacıer, Ahmed; Dogan, M.
    In the present study, response surface methodology was conducted for the determination of effects of some phenolics (gallic acid, ellagic acid and quercetin) on the major fatty acid composition of vegetable oil prepared by mixing of sunflower and hazelnut oil (50:50, v/v) during storage at a constant temperature (50 degrees C). In this respect, major fatty acid composition (palmitic, stearic, oleic and linoleic acid) of vegetable oil was determined. Predictive regression equations were constructed for the estimation of each studied parameter (R-2>0.735). Storage period caused a significant increase in palmitic acid, stearic acid and oleic acid content of oil while it caused a decrease in the linoleic acid content of the oil (P<0.01) because of the reactions that occurred in the structure of the oil during storage. In general, gallic acid and quercetin were found to be effective on the preservation of oil against oxidation and addition of gallic acid that retarded the change of major fatty acids composition due to oxidation. Multiple response optimisation was performed by considering the change in all major fatty acids simultaneously. According to the results, addition of ellagic acid, gallic acid and quercetin at the concentrations of 20, 46.7 and 33.3%, respectively, in a phenolic mixture (0.1 g) to the oil sample is convenient for decreasing oxidation.