Hardaliye, grape-based fermented beverage, rich in antioxidant phenolic compounds. Bioaccessibility and antioxidant capacity of bioactive compounds in hardaliye, produced using varying amounts of mustard seeds (1%, 1.5%, and 2%) with Merlot and Papazkarası grape varieties, were evaluated under in vitro gastrointestinal digestion conditions. After digestion, Merlot and Papazkarası samples with 2% addition of mustard seed showed significantly higher total phenolic compounds (TPC) (358.48±14.73 and 89.01±2.42 mg GAE/L, respectively) compared to other samples (P<0.05). 2% mustard seed added Merlot samples resulted in the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and cupric reducing antioxidant capacity (CUPRAC)  values (19.06±3.91 and 9.96±1.83 mmol TEAC/L, respectively) which differed significantly from other samples (P<0.05). The Merlot sample with 2% addition of mustard seed showed significantly higher TPC, total flavonoid compounds (TFC), DPPH, and CUPRAC bioaccessibility values compared to other Merlot samples (P<0.05). For Papazkarası samples with 2% mustard seed addition, significant differences were observed only in terms of TPC and TFC bioaccessibility values (15.87±2.30% and 15.27±1.29%, respectively) compared to samples with 1% and 1.5% mustard seed addition (P<0.05). The study demonstrated that the bioaccessibility of bioactive compounds in hardaliye can vary depending on the grape variety and to some extent, the use of mustard seed. This suggests that the food matrix and interaction with other food matrices in the environment can affect the stability and bioavailability of bioactive compounds during simulated digestion.

In this study, the physicochemical properties of canola and waste cooking oil biodiesels, as well as various binary biodiesel blends, were investigated according to TS EN 14214 and ASTM D 6751 standards. Critical parameters such as density, kinematic viscosity, cold filter plugging point (CFPP), calorific value, flash point, copper strip corrosion, water content, and ester yield were evaluated. The findings highlighted the notable density of C100 and W100 biodiesels, with the addition of butanol reducing density. While viscosity values adhered to standards, the addition of butanol was observed to decrease viscosity. CFPP values indicated compliance with standards only for C100 and C75W25. Flash points of C100 and W100 biodiesels met standards, but the addition of butanol to binary biodiesel blends lowered flash points. Copper strip corrosion values were determined to comply with standards for all fuels. Calorific values demonstrated the prominence of C100 and W100 biodiesels, with the addition of butanol observed to decrease calorific values in binary biodiesels. While water content favored canola biodiesel over waste cooking oil biodiesel, the addition of butanol to binary biodiesels increased water content. Regarding ester yield, C100 biodiesel exhibited the highest yield, and the addition of butanol to binary biodiesels increased ester yield. In conclusion, this study thoroughly analyzed the physicochemical properties of biodiesel and blend fuels, revealing the impact of butanol addition on these properties.

The botanical heritage of a region is an important resource for local people, which allows them to treat themselves with plants that have already been experienced from generation to generation for their benefits and effectiveness. The aim of this study was to highlight the different uses of lentisk pistachio products in the region of Jijel (Algeria). Systematic surveys have been carried out among different categories of people, by age group; have shown a growing interest in the use of medicinal plants. Two approaches (observation, and interview) were used to support this study, with an ethnobotanical worksheet, to obtain other recipes and more information on lentisk benefits and uses. The survey data processing showed that the lentisk is used for therapeutic purposes, to treat diseases of the skin (29%) and respiratory system (28%). The main and most used part of the plant is its berries. The plant is harvested in a spontaneous state and the picking of berries is done from November (in winter). Oil extraction is the principal preparation (72%). The use of resinous gum was not mentioned. Ten percent of surveys gave culinary recipes for some traditional meals preferred by Jijelians. The current study highlighted the ancestral practices and uses of the lentisk by Jijelians. It is necessary to develop this niche and promote its value chain in order to consolidate the economy of the local population.

In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios on bitter chocolate had a statistically significant (P<0.01) effect on DPPH, ABTS and hardness values, while there was no significant effect on total flavonoid amounts. It was determined that tempering temperature had a significant effect (P<0.01) on pH, reducing sugar, sucrose, total phenolic content (TPC), DPPH, ABTS, total flavonoids (TFC) and hardness values, while it had no significant effect on total dry matter and total sugar values. The rich total phenolic and antioxidant content of the added wolfberry fruit and its substitution for sugar improved the functional properties of the chocolate. As a result of the study, it was possible to introduce a value-added functional product with wolfberry additive to the market, thus pioneering the production of new products as well as the fresh use of the fruit.

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

Proper nitrogen (N) management is vital for gaining potential yield benefits of a variety. Adjusting transplanting time enables the plant taking benefit from natural conditions favorable for its growth. In light of these, an investigation was carried out in the Boro season at the Agronomy Field Laboratory, Bangladesh Agricultural University from November 2022 to April 2023 to investigate the impact of various transplanting dates and N levels on the yield of Nizershail rice. The study involved four dates of transplanting viz. 16 December, 31 December, 15 January, 30 January and four nitrogen (N) levels viz. 0, 50, 100 and 150% of the recommended dose (RD) of N from urea where the recommended dose was 90 kg urea per ha. The trial was replicated thrice using Randomized Complete Block Design (RCBD). Results showed that the tallest plant, the uppermost grains/panicle and 1000 grains weight were detected in 16 December transplanting and the maximum grain yield was observed in 31 December transplanting. For N, total tillers and effective tillers/hill, grains/panicle, the highest grain and straw yields were found from 100% RD of N and the highest panicle length and sterile spikelets/panicle were found from 150% RD of N. In interactions, the maximum effective tillers/ hill and straw yield were observed from 100% RD of N in combination with 15 January transplanting. The maximum 1000 grains weight and the grain yield were obtained from 100% RD of N in combination with 16 December transplanting. From the result, it may be assumed that to get the maximum yield of Nizershail rice in Boro season could be transplanted between 16 December to 15 January with 100% RD of N from urea.

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 çalışma tüketicilerin ızgara eti tüketim tercihlerini belirlemek amacıyla yapılmıştır. Araştırmanın materyalini 406 kişiden yüz yüze anket yöntemi ile toplanan veriler oluşturmuştur. Araştırmada ankete dahil olan tüketicilerin tamamının et tükettiği belirlenmiştir. Değişkenlerin ortalama ve korelasyon değerlerine bakıldığında az pişmiş et değişkeninin ortalaması 1,863 ile katılımcıların nadiren tercih ettiğini göstermektedir. Diğer ortalama ve korelasyon değerleri incelendiğinde orta pişmiş et değişkeni 3,149; çok pişmiş et değişkeni 2,887; lezzet değişkeni ise 2,674 ortalama değerine sahip olması bu şekildeki etleri katılımcıların zaman zaman tercih ettiğini göstermiştir. Katılımcıların cinsiyeti ve ızgara eti tüketim tercihleri incelendiğinde orta pişmiş değişkeninde katılımcı cinsiyetinde anlamlı bir fark gözlenmezken (P>0,05); az pişmiş, çok pişmiş ve lezzet değişkenleri ile cinsiyet grupları arasında anlamlı bir fark (P<0,05) olduğu gözlenmiştir. Katılımcıların eğitim durumları ile ızgara eti tüketim tercihleri arasında yapılan analiz sonucunda ise üç farklı eğitim durumunda da anlamlı bir fark (P<0,05) olduğu görülmüştür. Izgara eti tüketim tercihi ölçeğinin açıklayıcı, doğrulayıcı faktör ve güvenilirlik analiz sonuçlarının kabul edilebilir düzeyde olduğu belirlenmiştir. Hipotez test sonuçları incelendiğinde ise cinsiyet ve yaş hipotezleri kısmen kabul edilirken, eğitim hipotezleri tamamen kabul edilmiştir.

Yapılan bu çalışmada ısıl işleme alternatif termosonikasyon (TS) yöntemi ile taze elma suyu farklı genlik (%60, 80, 100), sıcaklık (40, 50, 60 ve 70°C) ve sürelerde (5, 10, 15, 20, 25 ve 30 dakika) pastörize edilmiştir. Bu yöntemin elma suyunda bulunan polifenoloksidaz (PPO) ile peroksidaz (POD) ile fenolik bileşiklere etkisi araştırılmıştır. Fenolik bileşikler HPLC ve FTIR spektroskopisi kullanılarak belirlenmiştir. İnaktivasyon sonuçlarına bakıldığında elma suyunda %100 genlikte, 70°C sıcaklıkta 15 dakika işlem sonunda PPO enziminin %99’u inaktif olurken, aynı koşullarda POD enziminin %94,5’i inaktif olmuştur. %80 genlik, 60°C sıcaklık ve 15 dakika toplam fenolik madde ve antioksidan aktivitenin en iyi korunduğu işlem parametreleri olarak belirlenmiştir. HPLC ile belirlenen fenolik bileşikler; kateşin, epikateşin, klorojenik asit, kafeik asit ve kamferoldur. FTIR spektrumlarına bakıldığında fenolik bileşiklerde önemli bir değişiklik olmadığı belirlenmiştir. Aynı zamanda HPLC ve FTIR ile belirlenen fenolik bileşiklerin benzer olduğu tespit edilmiştir. Termosonikasyon elma sularının işlenmesinde enzimlerin inaktivasyonu ve biyoaktif bileşiklerin korunmasında umut verici bir yöntem olarak önerilebilmektedir.

Potatoes for use in industrial processing must have a low reducing sugar concentration. This study investigates the impact of organic and synthetic fertilizers on the composition of Irish potato cultivars’ reducing sugar, specific gravity, dry matter, and starch. The research was conducted at Busogo Farm in Rwanda, using randomized complete block designs in seasons 2021 B and 2022 A with rate of ten tones per hectare under the doses of 100%, 50%, and 0% and three hundred kilograms per hector under the dose of 100%, 50% and 0% respectively for farmyard manure and NPK 17.17.17. Results showed significant effects of season and treatment on reducing sugar levels in potatoes. Twihaze and Kirundo varieties recorded high glucose (0.09%), while Gisubizo variety in control, recorded low glucose (0.01%). Additionally, the analysis of variance showed that Irish potato varieties with low to moderate and moderate to high glucose contents, respectively, experienced extremely significant (p 0.001) effects of farmyard manure and NPK on glucose content for the seasons 2021 B and 2022 A. The application of inorganic and organic fertilizers had a significant impact (p 0.05) on dry matter in seasons B and A, according to the analysis of variance. Additionally, the results demonstrated extremely significant (p<0.01) differences in specific gravity and starch in both seasons, with Kinigi variety having higher values of dry matter, specific gravity, and starch content in season B and A, respectively, of 24.58, 1.10, and 18.59%. Season 2022 A’s high decreasing sugar levels were caused by meteorological conditions brought on by the soil’s high moisture content as well as the maturity of the tubers. Due to its low level of reducing sugar, Gikungu, Kirundo, and Kinigi are excellent for chips whereas Twihaze variety is advised for boiling cooking methods.