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.

In this research, it is aimed to determine the factors affecting the innovation level of agricultural enterprises. Konya province was chosen as the research area because it is one of the important agricultural production centres in Türkiye. Stratified random sampling method was used within the scope of the study. A total of 268 agricultural enterprise owners were interviewed face to face and survey data were compiled. Multiple regression model was applied in the analysis of the factors affecting the perception of innovations by the operator. In this research, considering the characteristics of the data collected by the questionnaire, the linear regression model, which uses functional forms in regression models, was used. In the study, innovation index was taken as the dependent variable in the linear regression model. Independent variables were determined as education, experience, number of parcels, amount of land, active capital, amount of land, agricultural income, following innovations, receiving training on agricultural issues, participating in agricultural activities, following events related to agriculture on social media and cooperation with institutions. As a result of the model, a positive relationship was determined between education, experience, number of parcels, amount of land, active capital, amount of land, agricultural income, following innovations, receiving training on agriculture-related issues, participating in agriculture-related activities, following agriculture-related events on social media and cooperation with institutions and innovation index.

Pickles, which are known to have many nutritional and health benefits, have been used as a nutritional supplement in many cultures in recent years. Lactic acid bacteria, in its natural microbiota of pickle, which have various probiotic properties such as increased natural resistance to infectious diseases in the gastrointestinal system, prevention of various infections, and reduction in cholesterol level are effective in this. In our study, various combinations of salt, vinegar and lemon acid were made to produce cabbage pickled and it was determined how it affected the natural microbiota during fermentation. When the results were evaluated in terms of the viability of lactic acid bacteria, the best results were obtained with 5.35 logarithms in the G2 produced using only 5% lemon juice from eight different groups, one of which was a control. In the G3 which was produced using 5% vinegar, this number was determined as 1.82 logarithms. At the end of fermentation, it was determined that the coliform groups in the experimental groups lost their viability. Yeasts were completed this process with an average of 1 logarithm. When all test groups were examined in terms of all microbiological results was showed that the production of 5% lemon juice G2 has optimally results in terms of growing LAB and inhibition the undesirable microbial groups

Bu çalışmada şeker fabrikası atığı olan melas ve süt farikası yan ürünü olan peynir altı suyu elma ve portakal kaplamasında kullanılarak üç hafta boyunca depolanmıştır. Depolama süresince kalite değişimleri belirlenmiştir. Kaplamada kullanılan peynir altı suyu ve melasın briks değerleri sırasıyla 30 ve 50, pH’ları ise 1 ve 7.8’dir. Çalışmada kaplanan meyvelerin ağırlık kaybı ve renk değerleri incelenmiştir. Çalışma sonucunda üç haftalık depolama periyodunda elma için melas+su, portakal için ise peynir altı suyunun etkisinin önemli olduğu tespit edilmiştir. Melas+su ile kaplanan elmalarda ağırlık kaybı %3.645 iken kaplanmayan örneklerde %6.327’dir. Peynir altı suyu ile kaplanan portakallarda ağırlık kaybı %17.860 iken kaplanmayan örneklerde ise %27.930’dur. Çalışma ile melasın elmada, peynir altı suyunun da portakalda kaplama materyali olarak kullanılabileceği sonucuna varılmıştır. Özellikle ağırlık kaybı meyvelerin depolanmasında istenmeyen bir durumdur. Meyvelerin kaplanması ile bu durum minimuma indirilebilir. Kullanılan peynir altı suyu ve melas özellikle ağırlık kaybının azaltılmasında etkili olmuştur.

Bu araştırmanın amacı farklı marinasyon yöntemlerinin dana etinin organoleptik özellikleri üzerine etkilerinin araştırılmasıdır. Bu çalışmada, İstanbul ilinde yerleşik bir marketten satın alınan 2 yaşı geçmemiş dana eti kullanılmıştır. Antrikot olarak bilinen bölgeden elde edilen etler, soğan suyu, ananas suyu ve süt içinde 4°C’de 6 saat marine edilmiştir. Marine edilmiş parçalar 10 dk ortam sıcaklığında bekletilerek, yüzey sıcaklığı 174°C olan ızgarada merkez sıcaklığı 55°C olana kadar ızgara tekniğiyle pişirilmiştir. Örneklerde, pişirme öncesi (marinasyon öncesi ve sonrası) ve pişirme sonrası; pH, ağırlık kayıpları ile su aktivitesi değerleri ölçümü yapılmıştır. Altı saat süren işlemde, kontrol örneğine göre soğan ve ananas sıvısı ile marine edilen etlerde pH düşüşü yaşanırken, süt sıvısı ile marine edilen etlerde pH artışı gözlemlenmiştir. Üç farklı marinat sıvısı ile marinasyon işlemi yapılmış etin ortalama duyusal analiz puanları süt marinatı için %23,9±1,7; soğan marinatı için %30,7±2,7; ananas marinatı için %15,5±4,5 bulunmuştur (f=92.1077; p=0,0001). Yapılan analizler sonucunda dana antrikot etinin ızgara pişirme işleminde minimum ağırlık kaybı ve maksimum nem aktivitesi açısından ve duyusal analiz sonuçlarının olumlu olması yönünden süt ile marine edilmesinin daha uygun olduğu sonucuna ulaşılmıştır.

This study aimed to conduct an econometric analysis of thyme production in Denizli province agricultural enterprises. The data used in the research were obtained through face-to-face questionnaires in 82 agricultural enterprises determined according to the Simple Random Sampling Method. Research findings revealed that to obtain an average yield of 95.10 kg per decare, 10.296 seedlings, 8,93 cc pesticides, 52.34 kg of chemical fertilizers, 16.57 liters of diesel, 4.49 hours of machinery, and 17.84 hours of labor were needed. In this study, the relationships between the amount of thyme production and the number of seedlings, chemical fertilizers, pesticides, and the machinery used in the whole production, the amount of diesel, the amount of labor used, and the production area were analyzed with the help of the Cobb-Douglas production function. The coefficient of determination for the estimation equation was 0.89 and was found to be significant at the 1% level. Among the variables included in the estimation equation, the production elasticity coefficients of pesticide use and diesel use were negative, while the production elasticity coefficients of the seedling number, chemical fertilizer amount, labor, and production area variables were found to be positive. The fact that the sum of the production elasticity coefficients of the factors in the estimation equation for the amount of thyme production (∑βi) was 1.12 indicates there is increasing returns to scale. Among the variables in the production function, the variables with marginal efficiency coefficient above 1 were determined as the production area (3.20) and the fertilizer factor (1.33). The research findings revealed that production factors, except fertilizer amount and production area inputs, were not used effectively in thyme production.

Katkı maddeleri, gıdaya güvenliği, tazeliği, tadı, dokuyu veya görünümü korumak ve geliştirmek amacıyla eklenen maddeler olarak tanımlanmaktadır. Katkı maddelerinin kullanımı, yasal düzenlemelere uygun olması halinde ve belirlenen konsantrasyonda kullanılması durumunda tüketiciler için tehlike oluşturmamaktadır.  Fakat gıda katkı maddelerine ilişkin endişeler, son 20 yılda artış göstermiştir. Son yıllarda gıda katkı maddesi olarak kullanılan kimyasallarla ilgili olarak giderek daha fazla çalışma sağlığa olumsuz etkilerini göstermektedir. Aslında sağlık sorunlarını daha iyi tanımlayabilmek için toksisite testleri geliştirilmelidir ve yaşam boyunca maruziyeti incelemek için geniş çaplı ve uzun araştırmalara ihtiyaç vardır. Bu çalışmada son gelişmeler ışığında gıda katkı maddelerinin insan sağlığına etkileri irdelenmektedir.

Dünya genelinde insanlarda sağlıklı tüketim farkındalığının oluşmasıyla zengin besin içeriklerine sahip bitkisel sütlere yönelim artmaktadır. Tüketicilerden laktoz intoleransı, kalori endişesi ve hiperkolesterolemi olanlarında rahatça tüketimine imkan sağlaması ile tüketici taleplerinden enerjiyi artırıcı, yaşlanmayla mücadele, yorgunluk ve stres azaltıcı etkilerine yanıt olabilme potansiyelinden dolayı bitkisel süt üretiminin ve tüketiminin artması beklenmektedir. Bu derleme çalışmasında bitkisel sütlerin üretim aşamaları ele alınarak, bu üretim basamaklarının son ürün üzerine etkileri değerlendirilmiştir. Bitkisel sütlerde besin içeriklerinin zengin olmasından kaynaklı olarak bozulmayan sebep olan mikroorganizmaların büyümesinin önlenebilmesi için ısıl işlem gereklilikleri incelenmiştir. Bitkisel sütlerde bozulmaya sebep olan mikroorganizmaların inhibisyonu için uygulanan yenilikçi ısıl ve ısıl olmayan teknolojiler ele alınmıştır. Gelişen yenilikçi teknolojiler ile bitkisel sütlerin mikrobiyal güvenliğini sağlanmasının yanısıra kalite özelliklerinin de korunması önem kazanmaktadır. Sonuç olarak Dünya’da ve ülkemizde popüler olmaya başlayan bitkisel sütlerin; yeni teknolojiler ile birlikte gıda endüstrisinde yaygınlaşma potansiyeli yüksektir.

The study presents findings on comparative analysis of household food insecurity status among rice farmers in the Savanna and the Rainforest agro-ecological zones in Southwest States, Nigeria. Primary data were used and obtained through the administration of a well structured questionnaire. A multistage random sampling was used to select 577 rice farmers in the study area. Data were analyzed using descriptive statistics, household food insecurity access (HFIA) scale, household food insecurity access prevalence (HFIAP) scale, likert scale and linear regression model. The results revealed that majority of the rice farmer’s fall within 31-50 years of age bracket, with household size of 5-8 persons, married, with farming experiences and have small farm size. The findings from average household food insecurity access scale scores in the Savanna and the Rainforest agro-ecological zones were 4.0 (mildly food insecure) and 5.2 (moderately food insecure) respectively. The results of HFIAP indicator revealed that about 39.1% and 33.5% of respondents were classified as food secure, 8% and 13.9% were mildly food insecure, 15.1% and 22.2% were moderately food insecure and 37.8% and 30.4% were severely food insecure in the Savanna and the Rainforest agro-ecological zones respectively. The major coping strategies adopted by the respondents against food insecurity include reduce the quantity of food consumed and eating but not satisfied. The linear regression model revealed that age, sex, years in school, farm size, household size, farming experience, rice farming experience and tenure system significantly affect household’s food insecurity status. To transport from food insecure to food secure, age, sex, years in school, farm size, household size, farming experience, rice farming experience and tenure system alleviation policies are imperative.

Spirulina platensis (S. platensis) is a high-nutrient blue-green algae that has been used as a food supplement for a long time. It contains carbohydrates, lipids, proteins, vitamins, minerals, and bioactive compounds essential for basic human nutrition. It is known to have anti-cancer, antioxidant, anti-inflammatory, neuroprotective, hepatoprotective, and hypocholesterolemic properties due to the bioactive compounds it contains. In this study, the effects of freeze-thawing, a rapid freezing (-20°C) and thawing (4°C) process, and ultrasonically assisted extraction techniques on the color, antioxidant capacity, total phenolic content, and phenolic composition of Spirulina platensis extracts were investigated. The antioxidant capacity of the extracts obtained was determined by two different methods, DPPH (2,2-diphenyl-1-picryl hydrazyl) and ABTS (2,2-azinobis (3-ethylbenzothiazollin-6-sulfonic acid)). The sugar profile was determined by HPLC-RID and phenolic composition was determined by HPLC-ESI-DAD-MS/MS. The antioxidant activity and total phenolic content of samples prepared by the freeze-thawing were higher than those prepared by ultrasonic-assisted conventional extraction technique. In addition to ferulic acid 4-O-glucuronide and brevifolin carboxylate, an isocoumarin derivative, as the dominant phenolic compound in S. platensis extracts, a total of 10 phenolic compounds including catechin isomer, resveratrol C-hexoside, myricetin, ferulic acid, gallic acid, phloroglucinol, and lutein were detected. Glucose was the predominant sugar in both samples. The total sugar content was higher in the freeze-thawed samples (217.92 mg/100 g DW) than in the ultrasonic-assisted conventional extraction technique (182.91 mg/100 g DW). S. platensis has a significant amount of antioxidants, valuable secondary metabolites, and potential commercial applications and medicinal properties, but releasing these compounds is difficult due to the cell wall. This study was carried out to determine how different extraction techniques alter the release of bioactive compounds.