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Öğe Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium-calcium caseinate and whey protein concentrate(Wiley, 2018) Akalin, Ayse Sibel; Unal, Gulfem; Dinkci, NayilThis study investigated the effect of fortification with sodium-calcium caseinate (SCaCN), whey protein concentrate (WPC) or a blend of those ingredients on some properties of probiotic yoghurt. At the beginning of the storage, the highest angiotensin-converting enzyme inhibitory activity (ACEI %) was obtained from yoghurts with SCaCN. However, the levels of proteolytic and ACEI activities were highest in WPC-supplemented yoghurt after 14 and 28days. The highest Bifidobacterium animalis subsp. lactis Bb12 viability was obtained in yoghurts with WPC or the SCaCN-WPC blend. A gradual increase in lactic acid was also obtained in the yoghurts supplemented with WPC or with the SCaCN-WPC blend; there was no increase in acetic acid.Öğe Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures(Ankara Univ, Fac Agr, 2011) Kesenkas, Harun; Dinkci, Nayil; Seckin, Kemal; Kinik, Ozer; Gonc, SiddikThe aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.Öğe Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts(Croatian Dairy Union, 2024) Karagoezlue, Cem; Kinik, Oezer; Akalin, A. Sibel; Kesenkas, Harun; Dinkci, NayilProbiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.Öğe The effect of using a vegetable fat blend on some attributes of kashar cheese(Inst Grasa Sus Derivados, 2009) Kesenkas, Harun; Dinkci, Nayil; Seckin, A. Kemal; Kinik, Oezer; Goenc, SiddikKashar cheese was produced from whole milk (MF) or skim milk homogenized with a commercial vegetable fat blend (VF) by the traditional procedure. The resulting cheese was stored for 3 months at 5 degrees C, and analyzed initially for its gross composition and cholesterol content. In addition, the proteolysis and lipolysis, organic acid content and fatty acid composition were studied during the ripening of the cheese. The replacement of milk fat with a vegetable fat blend mainly affected pH, total solids and cholesterol content in the initial composition of the cheese (P < 0.05). The acid degree value and tyrosine contents in both types of cheese increased throughout ripening and significant differences were found between the cheeses after only 30 days of ripening (P < 0.05). The organic acid concentrations of both cheeses changed during ripening (P < 0.05) except for citric and oxalic acids. MF cheese showed higher levels of citric, succinic and oxalic acids especially towards to the end of ripening. Palmitic acid was the dominant fatty acid in MF cheese while the most abundant fatty acids in VF cheese were palmitic and oleic acid. The higher unsaturated fatty acid composition of the VF cheese has attracted attention from the healthy food image point of view.Öğe The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt(Mdpi, 2021) Dinkci, Nayil; Aktas, Merve; Akdeniz, Vildan; Sirbu, AlexandrinaThere is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe2+ chelating activity of yogurts increased with the increasing hazelnut skin ratio. However, yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values. On the other hand, acceptable sensorial properties similar to control yogurts increase the consumption potential of yogurts enriched with hazelnut skin.Öğe The Influence of Transglutaminase Treatment on Functional Properties of Strained Yoghurt(Medwell Online, 2012) Dinkci, NayilThe aim of this study was to investigate the influence of Transglutaminase (TG) on the physicochemical, microbiological and sensory properties of strained yoghurt. Strained yoghurt samples were produced with four different enzyme concentrations; C (Control), T1 (0.74 Unit TG g(-1) protein), T2 (1.29 Unit TG g(-1) protein) and T3 (1.85 Unit TG g(-1) protein). The samples were evaluated regarding chemical composition, proteolysis, texture profile, viscosity, water holding capacity, microbiological counts and sensory properties. Cross linking of milk proteins by TG enzyme improved the physical properties of the yoghurts before straining. Surprisingly the textural parameters of the strained yoghurts were not affected by the enzyme but the water holding capacity was improved. Higher treatments of the TG enzyme decreased the proteolytic activity and acidity with increasing storage time. On the contrary enzymatic cross linking had no significant effect on the microbiological properties and the sensory attributes were not unfavorable affected.Öğe Physicochemical, microbiological and sensory characteristics of Soymilk Kefir(Academic Journals, 2011) Kesenkas, Harun; Dinkci, Nayil; Seckin, Kemal; Kinik, Ozer; Gonc, Siddik; Ergonul, Pelin Gunc; Kavas, GokhanThe physicochemical, microbiological and sensory characterization of kefir samples produced from cow/soy milk mixtures was carried out during storage at refrigerated conditions. Gross composition of samples was very closely related except lactose contents. Tyrosine levels of kefirs were also very similar. Leucine contents were increased with the raised soymilk ratio. Serum separation increased during storage for all samples. The lowest viscosity value was obtained when the soymilk were mixed to cow milk in a ratio of 50:50. Lactic acid was the highest one among the other organic acids. Microbiological population was not affected with addition of soymilk significantly. Generally sensory scores decreased with increasing soymilk ratio.Öğe Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents(MDPI, 2023) Dinkci, Nayil; Akdeniz, Vildan; Akalin, Ayse SibelRecently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.Öğe QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET(Univ Vasile Alecsandri Bacau, 2024) Dinkci, Nayil; Sirbu, AlexandrinaThis research investigated milk commodities' physicochemical characteristics and sensory quality related to their processing techniques, namely ESL milk, compared to raw and pasteurized milk. Several chemical, physical, and sensory tests were carried out, and the obtained data were statistically evaluated. The results indicated that dry matter varied between 8.95 % and 13.11 %, while most milk samples contained more than 3.00 % fat. pH with values between 6.65 and 6.80 was consistent with titratable acidity results (0.135 % to 0.198 % lactic acid). The raw and ESL milk samples had positive lactoperoxidase results, while the pasteurized milk samples had negative lactoperoxidase results. The color analysis showed that the L values of the ESL milk samples were lower, and the color was darker than that of the pasteurized milk samples. The processing technology did not affect the samples' dry matter, fat content, and the a* and b* values but influenced the taste scores throughout the sensory analysis. While the scores for taste were statistically lower for ESL milk samples, the scores for odor and appearance were unaffected by the processing method. In conclusion, compared to pasteurized milk, ESL milk samples were not the first choice for the panelist's sensory scores.Öğe Survival of probiotics in functional foods during shelf life(Academic Press Ltd-Elsevier Science Ltd, 2019) Dinkci, Nayil; Akdeniz, Vildan; Akalin, A. Sibel[No abstract available]
