Filiz Yangilar

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

In this study, the influence of lactic acid fermentation on the quality of tomato powder was evaluated. The effect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38% and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2%, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30%). After cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2%, respectively. The highest loss (up to 49.2%) of carotenoids was found in samples with 30% nonfermented tomato powder. Tomato powder fermented with 10% Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.Chokeberries (Aronia melanocarpa) are rarely used in diet in Croatia but they have high content of polyphenolic compounds and one of the highest in vitro antioxidant activities among fruits. The aim of this study is to compare the quality, phenolic content and antioxidant capacity of different chokeberry products (juices, powders, fruit tea, capsules and dried berries). It can be expected that processing influences antioxidant activity and phenolic content of final products reaching consumers. Characterisation of phenolic compounds was carried out by using spectroscopic methods (Folin-Ciocalteu and pH differential methods). Antioxidant activity of chokeberry products was determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. The results show that the investigated products contain high amount of phenols (3002 to 6639 mg per L and 1494 to 5292 mg per 100 g of dry matter) and lower amount of total anthocyanins (150 to 1228 mg per L and 141 to 2468 mg per 100 g of dry matter). The examined juices and other chokeberry products possess high antioxidant capacity (12.09 to 40.19 mmol per L or 58.49 to 191.31 mmol per 100 g of dry matter, respectively) and reducing power (38.71 to 79.86 mmol per L or 13.50 to 68.60 mmol per 100 g of dry matter, respectively). On the basis of phenolic content and antioxidant activity, capsules and powders stand out among other products. The study indicates that there are significant differences (p<0.05) in the quality, phenolic content and antioxidant capacity among examined products.

Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus mykiss) During Cold Storage (4°C)

In this study, the effect of different whey protein concentrate coating formulations (with or without glycerol) on the storage of fillets over a period of 15 days at 4ºC was investigated. Fillets were conducted to microbiological, chemical, and sensory analyses. Difference in microbiological and chemical changes between samples was found to be significant (p < 0.05) during storage period. The Y and Z were preferred more by the panellists, while C samples received the lowest scores. According to the results of microbiological analyses, shelf life of fillets was estimated at 6, 9, 12, and 15 days for C, X, Y, and Z samples, respectively.

Casein/natamycin edible films efficiency for controlling mould growth and on microbiological, chemical and sensory properties during the ripening of Kashar cheese

BACKGROUND The objective of the present study was to investigate the effects of the dipping application of coating materials such as casein (Cas), casein/natamycin (Cas/N) and natamycin (N) solutions on chemical (e.g. pH, dry matter, fat, acidity, salt, protein, water-soluble nitrogen, ripening index, 12% trichloroacetic acid-soluble nitrogen and pH 4.6 soluble nitrogen), microbial (e.g. total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliforms and mould) and organoleptic properties of Kashar cheese samples during ripening (3, 30, 60 and 90 days). RESULTS The difference in microbiological and chemical changes between samples were found to be significant (P < 0.05) during the ripening period. The highest and lowest mould counts were determined for the control (2.87 log cfu g(-1) ) and the Cas/N (<1 log cfu g(-1) ) samples, respectively, at 90 days of ripening. Compared to other cheeses, control and Cas/N-coated cheeses had higher levels of water-soluble nitrogen and ripening index at in the end of storage. The Cas/N-coated cheese samples were preferred more by the panellists, while N-coated cheese samples received the lowest scores. CONCLUSION This study suggests that coating could be used to improve the quality of Kashar cheese during ripening.