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Öğe Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)(Walter De Gruyter Gmbh, 2019) Urkek, Bayram; Sengul, Mustafa; Akgul, Halil Ibrahim; Kotan, Tuba ErkayaThe aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H degrees, C* and Delta E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.Öğe Atatürk Üniversitesi Ziraat Fakültesi Pilot Süt Fabrikasına Gelen Çiğ Sütlerin Kalitesinin Belirlenmesi(2021) Şengül, Mustafa; Ürkek, Bayram; Kaçan, Zeynep Gürbüz; Kotan, Tuba Erkaya; Akgül, Halil İbrahimBu araştırmada insan sağlığının korunması ve kaliteli ürünlerin elde edilebilmesine yönelik bir durum tespiti çalışmasıyapılmıştır. Bu amaçla, Atatürk Üniversitesi Süt Fabrikasına gelen çiğ süt örneklerinden farklı mevsimlerde (yaz, sonbahar, kış veilkbahar) 3 faklı üreticiden çiğ süt örnekleri alınmıştır. Bu örneklerde bazı fizikokimyasal analizler (kuru madde, yağ, kül, protein,yoğunluk, asitlik ve pH) ile mikrobiyolojik (somatik hücre sayısı, toplam aerobik mezofilik bakteri (TAMB), maya-küf, koliformgrubu bakteri ve Staphylococcus aureus (S. aureus)) analizler yapılmıştır. Süt örneklerinin kuru madde, kül (P<0.05) ve yağ(P<0.01) değerleri toplandıkları firmadan etkilenirken, protein, yoğunluk, pH ve asitlik değerlerinin etkilenmediği (P>0.05)belirlenmiştir. Mevsimin çiğ süt örneklerinin kuru madde, protein, yağ (P<0.05), kül ve pH (P<0.01) değerleri üzerinde önemlibir etkiye sahip olduğu tespit edilmiştir. Diğer taraftan, mevsimin sadece yoğunluk üzerinde önemli bir etkiye sahip olmadığı(P>0.05) belirlenmiştir. TAMB, maya, küf sayılarının firmalara ve mevsimlere bağlı olarak önemli değişiklikler gösterdiği ortayakonulmuştur. Diğer taraftan, koliform bakteri sayılarının firmalardan ve mevsimlerden etkilenmediği (P>0.05), S. aureus sayılarıüzerinde sadece mevsimlerin önemli bir etkisinin olduğu (P<0.01) tespit edilmiştir.Öğe Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey(Univ Estadual Maringa, Pro-Reitoria Pesquisa Pos-Graduacao, 2021) Akgul, Halil Ibrahim; Sengul, Mustafa; Urkek, Bayram; Kotan, Tuba ErkayaIn this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO(2) kg(-1), 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g(-1), respectively.Öğe Some physicochemical and microbiological properties of butter produced in Erzurum(M H Schaper Gmbh Co Kg, 2020) Akgul, Halil Ibrahim; Sengul, Mustafa; Urkek, Bayram; Kotan, Tuba Erkaya; Gurbuz, ZeynepThe goal of this study was to determine some physicochemical and microbiological properties of Erzurum butter. Random samples (n = 30) were collected from different retail markets throughout Erzurum province. The pH, acidity, and melting point values of samples were 3.88, 0.47%, and 30.03 degrees C, respectively. The salt, fat, and moisture values of some samples (sample no 1, 14, and 18) were not harmony with Turkish Food Codex. The highest and lowest peroxide, iodine, saponification, Reichert-Meissl (RM), and Polenske values were found to be in the range of 0-0.51 mEqO2/kg, 22.97-38.64, 195.45-228.54, 17.08-30.-56, and 0.72-1.80, respectively. The refractive index value (RI) was changed from 1.4591 to 1.4620. Total coliforms, aerobic mesophilic bacteria (TAMB), lactic acid bacteria (cultured in MRS and M17), and mould and yeasts mean counts were 1.07 log CFU g-1, 6.79 log CFU g-1, 6.45 log CFU g-1, 6.76 log CFU g-1, and 5.33 log CFU g-1, respectively. There were high differences in physicochemical and microbiological properties of butter might be attributed to a non-standard production process as well as non-standard raw material. In sum, the sanitation and storage conditions should be improved from production to consumption to improve the butter quality.
