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    Quality properties and bioactive compounds of reduced-fat cookies with bee pollen
    (Elsevier, 2022) Sokmen, Ozen; Ozdemir, Sebahat; Dundar, Ayse Neslihan; Cinar, Aycan
    Functional foods are among the new trends in gastronomy. In fact, this trend should actually be associated with the inclusion of functional foods in menus and the understanding of their importance in terms of culinary science and perspective. Bee pollen (BP) has been used as a dietary supplement and culinary ingredient for improving health since ancient times. The present study was aimed to evaluate BP in different proportions (5%, 10%, and 15%) in the production of reduced-fat cookies as a trendy product for food and culinary science. The physico-chemical properties, bioactive compounds (total phenolic content (TPC), antioxidant capacity (AC), bio-accessibility of TPC-AC, phenolic compounds, carotenoid content), and sensory evaluation of the cookies were analyzed. With the addition of BP moisture, ash, fat, protein content, spread ratio, a*, b* values of the cookies increased, while carbohydrate content, hardness, and L* values decreased. While the TPC of the fortified cookies ranged from 352.10403.34 mg/100g, the TPC of the control cookie was determined as 331.16 mg/100 g. The antioxidant capacity of cookies varies between 8.82-87.61 and 124.02-151.29 mu mole Trolox/g according to ABTS and DPPH method, respectively. According to the results, BP has positive effects on the quality criteria while improving the functional properties of cookies.
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    The FODMAP-Reducing Potential of Sourdough-Derived Lactobacillus Strains From the Marmara Region of Turkey
    (Wiley, 2025) Sokmen, Ozen; Dundar, Ayse Neslihan; Bagci, Ufuk; Togay, Sine oezmen; Sahin, Oya Irmak; Saricaoglu, Furkan Turker
    This study investigates the microbial diversity and FODMAP content of sourdough samples from Turkey's Marmara Region, collected in summer and winter. The primary objective was to identify lactic acid bacteria (LAB) strains capable of reducing FODMAP levels, which are associated with digestive disorders such as irritable bowel syndrome (IBS). The research was conducted in stages; in the first stage, sourdough samples were collected in different seasons and their FODMAP and fructan values were analyzed. In the second stage of the study, LAB strains were isolated from the sourdoughs with the lowest FODMAP and fructan levels, and new sourdough samples were prepared. A comprehensive analytical approach was undertaken, including FODMAP and fructan levels, fermentation characteristics, isolate identification, and chemical analysis of the samples. Among the tested samples, Bal & imath;kesir-1Y-1 significantly reduced fructan content by 48%, while Tejirda & gbreve;-1 K-2 and Edirne 1 K-2 exhibited the highest FODMAP reduction rates of approximately 64%. Additionally, Edirne-1 K-2 showed the strongest acidification potential, with 3.76 +/- 0.01 pH and 1.20% +/- 0.08% total titratable acidity, comparable with the control group. Seasonal variations significantly influenced microbial activity, with summer isolates demonstrating an enhanced enzymatic efficiency in FODMAP metabolism. The results highlight the potential of sourdough fermentation using targeted LAB strains to produce low-FODMAP foods that maintain high sensory and nutritional quality. This study highlights the significance of optimizing fermentation processes through targeted microbial selection and controlled conditions to achieve desirable nutritional and sensory attributes with dietary sensitivities.
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    What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool
    (International Society of Academicians, 2022) Sokmen, Ozen; Gürçam, Özlem Sökmen; Dündar, Ayşe Neslihan; Sarıcaoğlu, Furkan Türker
    In this study provided the opportunity to create a coherent general perspective towards research trends and basic studies in the literature, especially about “bread” and “sourdough”. The objective of this study is to analyze the evolution of trends in research topics in different countries and across the years (from 1989 to March 2021) in the literature on bread and sourdough by means of a term map analysis. In this regard, the present study was designed to reveal the hot topics. A total of 338 scientific papers were retrieved from the Web of Science (WOS) between 1989 and March 2021. VOSviewer software program was used to visualize these articles. 275 of these 338 articles consist of documents written in the field of “Food Science Technology”. The author with the most articles was Gobbetti M. It was found out that the most contributing publication to the field was the article entitled “Impact of sourdough on the texture of bread”. Italy stands out in studies compared to other countries, with the most published author is Italian. It was observed that studies on bread and yeast increased over the years with the advancement of technology and that different studies were carried out on bread and sourdough.