In this study, wheat flour was substituted with the following ratios of the raw (RCBH) and leached (LCBH) cocoa bean hull (CBH) in pound cakes (PC) (CBH/wheat flour ratios: 20/80 (20%), 30/70 (30%) and 40/60 (40%)), respectively. The proximate composition and the content of bioactive compounds in the cake samples for each weight ratio of RCBH and LCBH and in the hulls were evaluated. Fiber, ash, total antioxidant activity (TAA) and total phenolic compound (TPC) contents increased with the CBH content in the cakes. No significant difference was found in the specific volume among the cake samples. Based on the results of the textural analysis, all cake samples showed higher hardness, lower springiness and cohesiveness than those of the control cake. Regarding to the color of the crumb and crust, the 40% LCBH and RCBH cakes presented the lowest L*, a* and b* values. According to the Principal Component Analysis (PCA), it was observed that the properties with respect to the cell uniformity, adhesiveness, sweetness, oiliness and humidity of the 20LCBH and 20RCBH cakes can be distinguished clearly from the other flour substituted cakes.

Soil pH, governed by the relative concentrations of hydrogen () and hydroxyl () ions, is a key factor affecting the chemical, physical, and biological properties of soils. Most soils in Türkiye are alkaline due to calcareous parent material and climatic influences, which restricts the availability of essential nutrients to plants. Sulphur applications are widely employed to reduce soil pH and increase nutrient bioavailability. The use of Sulphur for the amelioration of alkaline soils will continue to be a crucial strategy for enhancing agricultural sustainability in the future. This study investigates the effects of different Sulphur sources on the pH of sandy and clay-loam texture soils. This study investigates the effects of different Sulphur sources on the pH of sandy and clay loam textured soils. The soil samples used in the research were taken from Pınarbaşı and Melikgazi districts of Kayseri province, and soil samples were taken from both regions from a depth of 30 cm and from 20 randomly determined different points. Sulphur applications were applied at rates of (0, 0.02, 0.04 g 100 g-1) (X: powdered Sulphur ) and (0, 0.044, 0.088 g 100 g-1) (Y: granular Sulphur ) based on weight for clay-loam and sandy textured soils, respectively. Samples taken on days 0, 15, 30, 60, 90, 180, and 360 post-applications showed that the impact of Sulphur applications on soil pH change was significant across all treatments (p<0.01). The lowest pH measurement, 6.92, was observed in sandy textured soils with an application from granular Sulphur at 0.088 g 100 g-1. The pH change in clay-loam textured soils was found to range from 8.13 to 7.79, and in sandy textured soils from 7.69 to 6.92. These changes suggest that the acidifying effect of Sulphur oxidation on soil pH varies depending on the soil’s buffering capacity, particle size ratio, application rate, and incubation day. Consequently, the granular Sulphur was found to be more effective compared to the control and powdered Sulphur , and an application rate of 0.088 g 100 g-1 might be effective for both clay-loam and sandy soils. However, due to its lack of economic feasibility, 0.044 g dose or the doses from powdered Sulphur might be more appropriate.

Kaymak is a traditional Turkish dairy product with high fat and moisture, and low protein content. According to the Turkish Food Codex, Kaymak must contain at least 60% milk fat. Obesity is one of the most important health problems of our era, and there have been many initiatives to reduce the fat content of ready-to eat consumer products. In this study, the effect of emulsifying salts (trisodium citrate, disodium phosphate and tetrasodium pyrophosphate) on texture and sensory properties of reduced fat Kaymak (30% fat) was investigated. Emulsifying salts were used in the manufacture at two different concentrations (5 and 10 mM) and a reduced fat Kaymak without emulsifying salts was used as control. Manufacturing reduced fat Kaymak with 10 mM trisodium citrate and 5 mM tetrasodium pyrophosphate increased Kaymak hardness. Samples manufactured with 10 mM trisodium citrate exhibited the highest sensory quality, while Kaymaks manufactured with 10 mM tetrasodium pyrophosphate received lowest sensory scores. In conclusion, 10 mM trisodium citrate successfully improved textural and sensory properties of reduced fat Kaymak.

Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated. The compositions of cheeses were analyzed 2 weeks after production. Brine protein content were monitored at 2 and 4 week of storage. The effect of the brine calcium concentration on the texture and meltability of cheeses were monitored Texture Profile Analysis (TPA) and Schreiber meltability test at 2 and 4 weeks of storage. The decrease in brine calcium concentration increased the protein transfer from cheese to brine, leading to an increase in the moisture content of cheese. As the calcium concentration increased in brine, an increase in the hardness, and decrease in adhesiveness and meltability of the cheeses were observed during storage. In conclusion, softening/solubilization of the surface of fresh perline Mozzarella cheese can be prevented with increasing the brine calcium concentration.

Bu çalışma ile günümüzde ısınma amaçlı ve mobilyacılıkta dolgu malzemesi olarak kullanılan fındık kabuğunun organik bir materyal olan biyokömüre dönüştürülerek, farklı topraklarda yetiştirilen buğday bitkisinin rizosfer bölgesindeki mikrobiyal aktivite üzerine etkinliği araştırılmıştır. Sera şartlarında, kumlu killi-tın ve kumlu-tınlı tekstüre sahip iki farklı toprağa 0, 10 ve 20 ton/ha biyokömür ilave edilerek buğday bitkisinin rizosfer bölgesindeki biyolojik özellikleri (mikrobiyal biomass-C, CO2-üretimi, üreaz, asit fosfataz ve alkalin fosfataz aktiviteleri) üzerine etkileri incelenmiştir. Araştırma sonuçlarına göre üreaz enzim aktivitesi her iki tekstürde de 10 ton/ha dozu ile etkili olurken, asit ve alkalin fosfataz enzim aktivitesi kumlu-tın tekstürde10 ton/ha dozunda, kumlu-tın bünyede ise 20 ton/ha uygulamasında daha etkili bulunmuştur. CO2 üretimi ve mikrobiyal biyomass-C değerlerinde ise sırası ile 10 ton/ha ve 20 ton/ha dozları öne çıkmıştır.

The objective of this study was to evaluate the physical, bioactive and textural properties of oleaster fruits grown in different locations of Turkey. The oleaster fruits were obtained from Aksaray, Niğde and İzmir cities and their crumb and crust parts were analyzed individually and freshly. In terms of color, the crust and crumb of oleaster fruits from İzmir had the darkest color with L* values of 46.81 ± 4.06 and 78.91 ± 4.97 among all tested fruits from different locations, respectively. Total of phenolic (TP), flavonoid (TF) and tannin (TT) content (C) and as well antioxidant activities (AA) of oleaster fruits were determined for the crust and crumb of oleaster fruits. The highest TPC (22.30±1.75 mg gallic acid equivalent/g DM), TFC (16.24±1.49 mg catechin equivalent/g DM) and AA (14.05±0.55 μmol trolox equivalent/g DM) by DPPH were found in the crust of Aksaray oleaster fruits. In addition, the crumb of Aksaray oleaster fruit had the highest TPC (16.44±1.67 mg gallic acid equivalent/g DM) among the crumbs of oleaster fruits from different locations. Furthermore, there was no significant difference among the texture of crust and crumb of oleaster fruits obtained from different locations. Results showed the growing location of oleaster fruits had a significant influence on the physical and bioactive properties of fruits. Also, this study indicated that oleaster fruits were rich in bioactive compounds; therefore, they could be incorporated into foods to design functional foods.

Our country has many species in fruit and vegetable cultivation. One of them is Gilaburu fruit (Viburnum Opulus), which has spread to different regions, especially in Kayseri. Longer preservation of products in fruits and vegetables; Drying process has been applied since ancient times to prevent deterioration caused by microbial and/or biochemical changes. One of them and the most common one is convectional drying in other words drying in a drying chamber under controlled hot air stream. In this study, Gilaburu fruits were obtained from a local producer in Kayseri. Drying processes were carried out in a convectional oven at 60, 70 and 80℃ in three repetitions. The effects of different drying conditions on the drying characteristics of Gilaburu fruits were examined. Drying time for Gilaburu fruits decreased with increasing temperature. As a color parameter total color change with respective to fresh fruit (ΔΕ) was investigated. The results indicated that it remained almost identical with temperature change. Similar trend was observed for rehydration rate. Titration acidity and pH values showed compatible changes. With temperature increase, titration acidity increased, as pH decreased. As textural properties, skin-hardness and elasticity of dried fruits were measured. As hardness increased, elasticity decreased with temperature elevation. Total phenolic content and antioxidant activity of dried samples were also examined. The results showed that there were increases in both of them with an increase in temperature.