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    Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation
    (Elsevier, 2021) Sert, Durmus; Mercan, Emin; Kilinc, Mehmet
    This study aimed to determine the physicochemical, textural, and microstructural characteristics of buffalo milk ice cream produced from high-pressure homogenisation (HPH) treated ice cream mix. Ice cream mix was subjected to 0 (control), 30, 60, 90, 120, or 150 MPa. HPH increased the firmness and consistency value of mixes, whereas it decreased cohesiveness and index of viscosity values. Also, HPH improved the lightness, redness, and yellowness of the mix. The mean particle size of HPH-treated mix samples was lower than the control, except HPH-150. The hardness of ice cream samples was between 14.30 and 77.81 N, in which HPH increased hardness value with the increasing pressure. The overrun of ice cream samples ranged from 19.93 to 45.15%, and HPH decreased it. HPH significantly improved resistance to melting in the ice cream. Scanning electron microscopy images revealed that HPH reduced the size of air bubbles. HPH at 150 MPa resulted in a foamy structure in the ice cream. HPH can alter the hardness, microstructure, and melting characteristics of buffalo milk ice cream. Products with improved properties may be developed by further modifying the formulation and processing parameters.
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    The effect of heart failure on gut microbial richness and diversity
    (Sociedade Portuguesa de Cardiologia, 2023) Kilic, Oguz; Kaya, Halil Ibrahim; Secme, Mucahit; Kilinc, Mehmet; Sevgican, Cihan Ilyas; Buber, Ipek; Dodurga, Yavuz
    Introduction and objective: With recent advances in genome sequencing technology, a large body of evidence has accumulated over the last few years linking alterations in microbiota with cardiovascular disease. In this study, we aimed to compare gut microbial composition using 16S ribosomal DNA (rDNA) sequencing techniques in patients with coronary artery disease (CAD) and stable heart failure (HF) with reduced ejection fraction and patients with CAD but with normal ejection fraction. We also studied the relationship between systemic inflammatory markers and microbial richness and diversity. Methods: A total of 40 patients (19 with HF and CAD, 21 with CAD but without HF) were included in the study. HF was defined as left ventricular ejection fraction <40%. Only stable ambulatory patients were included in the study. Gut microbiota were assessed from the participants’ fecal samples. The diversity and richness of microbial populations in each sample were assessed by the Chao1-estimated OTU number and the Shannon index. Results: The Chao1-estimated OTU number and Shannon index were similar between HF and control groups. There was no statistically significant relationship between inflammatory marker levels (tumor necrosis factor-alpha, interleukin 1-beta, endotoxin, C-reactive protein, galectin-3, interleukin 6, and lipopolysaccharide-binding protein) and microbial richness and diversity when analyzed at the phylum level. Conclusion: In the current study, compared to patients with CAD but without HF, stable HF patients with CAD did not show changes in gut microbial richness and diversity. At the genus level Enterococcus sp. was more commonly identified in HF patients, in addition to certain changes in species levels, including increased Lactobacillus letivazi. © 2023
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    Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures
    (Elsevier Sci Ltd, 2022) Sert, Durmus; Mercan, Emin; Kilinc, Mehmet
    The effects of cow and buffalo milk mixtures on powder flow behaviour, functional characteristics and microstructure of whole milk powder was investigated. Milk powder was produced from 100% cow milk (G1), 100% buffalo milk (G2), 75% cow/25% buffalo milk (G3), 50% cow/50% buffalo milk (G4) and 25% cow/75% buffalo milk (G5). A higher proportion of buffalo milk increased the hydroxymethylfurfural, thiobarbituric acid reactive substances and free fatty acid contents in powders, but decreased dis-persibility and wettability. The lowest and highest mean particle size values were obtained in G3 and G2 samples. Milk powder containing a higher level of buffalo milk increased caking ability and compaction coefficients of milk powder. All samples had remarkably cohesive characteristics. A higher proportion of cow milk can improve the flow behaviour of milk powder containing cow and buffalo milk mixtures in terms of caking, cohesion, and powder speed flow dependency.(c) 2022 Elsevier Ltd. All rights reserved.