Yazar "Aktar, Tugba" seçeneğine göre listele
Listeleniyor 1 - 14 / 14
Sayfa Başına Sonuç
Sıralama seçenekleri
Öğe A Comparative Study of the Total Phenolic, Total Antioxidant, and Ascorbic Acid Contents of the Cistus criticus, Fermented Rooibos, and Green Tea Infusions(2020) Aktar, TugbaPlants and herbs have been used as a traditional medicine due to their phytochemical contents sinceancient times. Most plants are known for their various physiological advantages thanks to their bioactivecompounds. These plant-sourced herbs are mostly consumed as tea infusions. Noteworthy, tea is thesecond most consumed beverage throughout the world. Due to the natural bioactive content of the teabeverages they are considered as functional foods. Functional foods either prevent or avoid theprogression of diseases and they are mainly rich in antioxidants and polyphenols. Functionalized foodconsumption has increasing trend not only due to disease prevention/delaying but also due to otherhealth and well-being concepts. This study was motivated with the aim of comparing the brewingtechnique (hot and cold) for the total phenolic content, antioxidant activity and ascorbic acid levels of theCistus criticus, fermented rooibos, and green tea infusions. Results obtained from this investigation willillustrate a comparative image between the selected tea infusios of hot and cold brews. Findings of thisresearch Results suggested suggests that hot brewing is more efficient in terms of for total phenoliccontent while the opposite for the total antioxidant activity (P <0.05). On the other hand, comparisonbetween the three selected herbal tea samples, Also, Cistus criticus infusions showed the highest contentof total phenolic compounds, while green tea demonstrated the highest antioxidant activity for hot andcold infusions. Ascorbic acid levels of these 3 herbal tea samples did not show any significant difference(P >0.05). Noteworthy, this study cannot suggest any correlation between the total phenolic content andtotal antioxidant activities for the water extracted hot and cold infusions of Cistus criticus, fermentedrooibos, and green tea samples.Öğe Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates(Mdpi, 2024) Adal, Eda; Aktar, Tugba; Cavdar, Hasene KeskinThis study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 degrees C for 2 and 4 h. The physicochemical and structural properties of the modified starches, such as color, particle size, thermal behavior (DSC), crystalline structure (XRD), and surface morphology (SEM), were analyzed. The results show that adding WPI significantly altered the gelatinization properties, surface morphology, and crystalline structure of both starches. DSC indicated that the gelatinization properties of starch/WPI mixtures varied, with corn starch showing a decreased gelatinization temperature and increased enthalpy, whereas wheat starch exhibited a more complex response, likely due to different structural changes. The XRD and FTIR results revealed WPI-enhanced crystallinity and structural changes, highlighting WPI-induced aggregation. Wheat starch, in particular, exhibited stronger interactions with WPI than corn starch, as evidenced by the accumulation patterns in the SEM images. The oil-binding capacity of native starches increased with dry heating and WPI addition, suggesting an improved hydrophobicity of starch granules. Dry heating and WPI addition significantly altered starch properties, highlighting the potential of thermal modulation to enhance starch-protein systems for targeted food applications.Öğe Determining the relationship between food texture and dental condition: First bite and chewing aspects(Pergamon-Elsevier Science Ltd, 2022) Aktar, Tugba; Karci, Bilge; Yucel, Hande Citir; Ergin, FiruzeAmong the sensory properties of foods, texture perception is a complex modality due to catastrophic changes during eating. Relating dental conditions and capacity of texture sensation are still paucities in the literature. Different dental areas emphasize the difference in texture sensation. Anterior teeth are responsible for biting, ripping or tearing; while posterior teeth are chewing and grinding. Hence, the absence of any is expected to cause disruptions in mastication functions. The hypothesis of the present study was dental loss or missing is a burden for hardness perception for first-bite and twice chewed for anterior and posterior teeth, respectively. Patient groups were divided according to anterior-posterior tooth deficiencies and hardness sensation was assessed at first bite and twice chewed modal food (white cheese) with various hardness levels obtained with different fat content. The modal food was tested for its physicochemical, textural and sensory properties with dental assessment. Findings suggest that first-bite hardness judgements were not affected by the loss of the anterior. Oppositely, twice chewed hardness has a significant effect on the loss of a posterior tooth. These findings can indicate to future researchers to be tested according to their dental status especially if chewing is necessary for their sensory tests.Öğe Determining the sweet detection threshold of COVID-19 patients during infection and recovery periods(Public Library Science, 2024) Alsanei, Woroud; Alhussin, Esraa; Natto, Zuhair S.; Afeef, Marwah; Aktar, TugbaBackground The loss of taste and smell is a common symptom of COVID-19, affecting individuals' quality of life and nutritional status. Detecting sweet thresholds during infection and recovery periods can assist in implementing dietary modifications and nutritional strategies for these patients.Objective To investigate the changes and differences in sweet detection thresholds of confirmed COVID-19 patients on Day 1, Day 10, and Day 14 of the infection and recovery periods.Methods The demographic factors such as gender, smoking status, BMI, and age group were abstracted on Excel sheet from the medical health records for confirmed COVID-19 patients, who were admitted to King Fahad General Hospital in Jeddah, Saudi Arabia, a COVID-19 care facility, from September 2021 to July 2022. Sweet detection thresholds were determined using a pair-wise comparison procedure and sugar solutions with varying concentrations, arranged in ascending order and presented to participants until the lowest detected concentration was noted after three consecutive positive detections, with the median just noticeable difference (JND) value calculated as the population average threshold. Sensory tests were conducted on COVID-19 patients during their infection and recovery periods to evaluate their taste sensation thresholds. The demographic factors of gender, smoking status, BMI, and age group were considered in the analysis.Results A total of 37 patients who met the inclusion criteria of the study were enrolled as participants. Significant variances in sweet detection thresholds were observed among the COVID-19 patients, with consistent decreases over the three testing days, indicating increasing sucrose sensitivity. Infected men showed significant returns to sweet detection thresholds on Day 14 compared to women, while infected smokers exhibited greater recoveries than non-smokers. Overweight patients had consistently elevated thresholds and recovery rates that were comparable to those of normal-weight patients by Day 14, while younger patients had lower thresholds than their older counterparts. On Day 14, the thresholds had significantly recovered to a level comparable to that of healthy individuals (approximately 0.23%).Conclusion These findings suggest that sweet detection thresholds can be used as a marker for assessing the progression and recovery of COVID-19 patients. These findings highlight the importance of recognizing and managing alterations in sweet detection thresholds promptly in COVID-19 patients, as this could positively impact dietary management, nutritional recommendations, and interventions during infection and recovery periods.Öğe Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran(Elsevier Sci Ltd, 2022) Kocabas, Handan; Ergin, Firuze; Aktar, Tugba; Kucukcetin, AhmetAyran is a salty drinkable yoghurt, but lactose in ayran induces lactose intolerance. This can be overcome by production of lactose-free or lactose-reduced ayran. Milk with 50% and 100% lactose hydrolysis by beta-galactosidase was therefore used for alternative lactose-reduced or lactose-free ayran production. Physicochemical, microbiological, and sensory analyses were performed during storage at 4 degrees C for 28 days. Syneresis and flow behaviour index values increased, and apparent viscosity and consistency coefficient values decreased with increasing lactose hydrolysis level, salt content (0.5 and 1%), and storage period. No significant effects of lactose hydrolysis level and salt content on the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were found, while counts of these bacteria decreased during the storage period. Sensory evaluation highlighted that the 1% salt-containing ayran samples, which had higher scores of overall liking than 0.5% salt-containing ones, were significantly different from commercial ayran within the storage period. (C) 2022 Elsevier Ltd. All rights reserved.Öğe Effects of gluten on health: Pseudocereals as gluten substitutes(IGI Global, 2024) Bayrakci, Ipek; Aktar, TugbaThis chapter discusses the role of carbohydrates in nutrition, with particular emphasis on grains and their importance as a source of protein, fiber, and micronutrients. It also explores the negative effects that gluten, a storage protein found in grains, can have on some individuals, leading to disorders such as celiac disease, wheat ataxia, wheat allergy, and dermatitis herpetiformis. The primary treatment for such conditions is to remove gluten from the diet, but this can lead to a reduction in fiber intake and an increase in fat intake. The chapter then looks at the important role gluten plays in dough rheology, particularly in baking, and considers the challenges faced by those who must follow a gluten-free diet. Finally, it examines the potential of pseudocereals such as quinoa, amaranth, and buckwheat as substitutes for gluten-containing grains with their potential usage in the food industry and daily nutrition routines. © 2024, IGI Global. All rights reserved.Öğe Food Product Development: From the Consumers Aspect(EDP Sciences, 2021) Aktar, TugbaProduct development involves the design activities of new products as well as the functionalization of the valid ones. This concept is highly associated with the demand of the consumers towards the product such as health promotion or sensory attraction. Moreover, consumers are the decider of product survival in the market. Therefore, with the sensory testing, we assess the consumers' response which indicates the market success of the developed food. Hence, a food developer who comes up with a new product idea (including new and functionalization of the current one) needs to make sure of the consumer acceptance via sensory evaluation tasks. Sensory evaluation practices are usually the final and the determinant step of product success and acceptance. A comprehensive sensory practice should be well structured in terms of technical assessment as well as correct panelist group selection to be representative enough to give consumer's response. Even though this aim sound to be a straight forward concept, the eating activity is quite complex and dynamic to mimic on the selected panelists as a consumer. So far, investigators collected enough data to understand only some of the senses however, sensory understanding of the several sense involving parameters like texture and aroma is still uncovered. This talk is established to understand the importance of the sensory approach which is done in practice to decide on the new/functionalized product to be placed in the market or not for business success. © The Authors, published by EDP Sciences, 2021.Öğe Physical, structural and sensory properties of wafer batter and wafer sheets influenced by various sources of grains(Elsevier, 2021) Nasabi, Mahshad; Naderi, Behnaz; Akbari, Mehdi; Aktar, Tugba; Kieliszek, Marek; Amini, MehdiThis study aimed to investigate the effect of alternative, non-wheat flours on the rheological properties of wafer batter as well as textural and sensory attributes of wafer sheet. The results indicated that the highest weight and moisture content were observed in wafers containing barley and oat flours. The addition of non-wheat flours other than maize (corn) flour led to a higher viscosity compared with the control batter. Wafer containing rye flour had the lowest hardness and the highest porosity (88.2%) among all samples. Non-wheat flours improve the nutritional value of the wafer; however, the addition of these flours to the wafer can change the rheological properties of the wafer batter and final product quality. Among the tested alternative non-wheat flours, maize flour showed the greatest similarity to wheat flour in terms of viscosity, which is the most important property of the wafer batter. According to the results, it is feasible to use non-wheat flours in a wafer with improved nutritional properties.Öğe Physicochemical and sensory characterisation of different yoghurt production methods(Elsevier Sci Ltd, 2022) Aktar, TugbaYoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. Dairy products, but especially yoghurt, have extensive sensory advantages due to simple formulation variations that provide associated flavour acceptance. This study assessed the effect of different production methods (centrifugation, cloth bag, evaporation, and dairy solid addition) on the physicochemical, structural, and sensory properties of yoghurt. A total of 40 assessors were tested against selected modalities that were; colour, visual con-sistency, syneresis, spoon strength, firmness, sourness, oiliness, consistency, after taste, and general acceptance. Results showed that colour values (L), roughness, hardness, viscosity measurements and all tested sensory modalities were significantly different from the commercial production method for yoghurt (p < 0.05). Therefore, this study suggests that processing technique is intimately correlated with the above sensory attributes and alternative product reformulations for various sensory profiles are likely with different production technology selection. (c) 2021 Elsevier Ltd. All rights reserved.Öğe Recent trends and challenges in sensory and perception science(IGI Global, 2019) Aktar, TugbaEating is a vital and essential part of life. The routine process is not straight forward but highly sophisticated in that it incorporates dynamic changes on the food structure that triggers different modalities of food sensation. Sensory studies are being expanded with contributions from physiology, psychology, dentistry, neuroscience, and food science. All these experts seek answers to catastrophic and complicated procedures created by the oral process. This chapter provides information about the past and present of sensory science in 5 main sections: Sensation and perception (to provide an insight to psychological and physiological approaches); psychophysical laws (to interpret the missing link between the stimulus and perception); sensory market success and consumer behavior (to highlight the necessity of sensory testing for the industry and consumer); sensory evaluation methods; and recent developments in the field. © 2020 by IGI Global. All rights reserved.Öğe Sense of touch(IGI Global, 2024) Aktar, TugbaThis chapter discusses the sense of touch in terms of food sensory and texture sensation aspects. The sense of touch is an important aspect of food perception that impacts consumer preferences and acceptance. It will cover the definition of tactile perception, The structure and physiology of receptors, And the mechanism of texture perception. A thorough discussion of the factors that affect texture perception, Including the phase of oral processing, Was provided. Finally, The chapter will explore the application of texture and rheology measurement in different food sectors, Including dairy, Meat, Bakery, And confectionery. This chapter on tactile perception and its applications for food production will provide readers with the necessary information on the sensory science of texture perception, And measurement. It will cover the current state of research and application, Along with the potential for future development in this area of science within food production. This chapter will be valuable tool for food industry professionals and researchers of food science and technology © 2024, IGI Global.Öğe The Impact of Polyphenols on Nutrition and Health(2024) Adal, Eda; Aktar, TugbaPolyphenols are plant-sourced compounds that exhibit important dietary features on human health. They have been defined and used either as a food source or as a raw material in the food industry to enhance functional properties and nutritional quality. They have significant positive bioactivities as; antioxidant, anti-inflammatory, anti-carcinogenic, cardiovascular health protection, immune supporter, and also benefits on digestion and brain functioning. The effects and bioactivity ranges were studied in the literature which has been discussed in the review to emphasize the importance of these natural compounds to provide insight into health and well-being.Öğe The Role of Supervisors in the Hygiene Practice Compliance of the Food Sector Workers(EDP Sciences, 2021) Yürür, Senay; Aktar, TugbaFood hygiene is indisputably one of the most important issues in terms of public health and safety. Food workers are the leading staff members for the compliance of the basic hygiene rules. COVID-19 pandemic has attracted more attention especially for the exported goods from the higher case countries. Even though there is no evidence about the food contamination and COVID-19 risk, according to the European Food Safety Authority, food hygiene practices are important to avoid any contamination risks. Managers are known to have a significant influence on the behavior of their subordinates. In the relevant literature, it is stated that interactional justice, which is called the behavior of managers concerning their subordinates and providing adequate information and explanation about the decisions taken, is the most important indicator of the performance and efficiency of subordinates. From this point on, it is thought that interactional justice will affect the behavior of food workers to comply with the hygiene rules. In this research, employees' perceptions of interactional justice are planned to be measured using the informational and interpersonal justice subscales of the organizational justice scale. The tendencies to comply with the hygiene rules will be measured by asking the requirements of the HACCP food security system. At the end of this study, we expect to reach the processing operation involved workers of the investigated food companies. © The Authors, published by EDP Sciences, 2021.Öğe Utilizing Drying Techniques to Enhance The Quality of Avocados and Bananas For Producing Value-Added Fruit Powders in Alanya, Turkey's Plantations: A Systematic Review(Alanya Alaaddin Keykubat University, 2023) Lee, Kelly; Pravinata, Linda; Aktar, TugbaThe high perishability of bananas and avocados causes a loss in quality and value. With the aim of the Turkish government to increase production to meet its exportation demands, consequences of losses is expected to amplify. Therefore, this review aims to provide an overview on the potential of using drying as a preservation method to produce fruit powders and also to evaluate the effects of drying on the physicochemical properties and colour of the powders as a consumer acceptability parameter. The review initially collated 893 results from databases and the utilization of search engines. 30 articles were selected for qualitative assessment. Results showed convective, vacuum, freeze and spray drying produced powders with acceptable moisture content (
