Kazan Meslek Yüksekokulu / Kazan Vocational School
Permanent URI for this collectionhttps://hdl.handle.net/11727/2077
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Item Physicochemical And Sensorial Properties Of Tomato Leathers At Different Drying Conditions(Başkent Üniversitesi Kazan Meslek Yüksekokulu, 2024-04-12) Basdemir, Eren; Ince, Alev Emine; Kizgin, Sakine; Ozel, Baris; Ozarda, Ozlem; Sumnu, Servet Gulum; Oztop, Mecit HalilTomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70 degrees C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70 degrees C due to the Maillard reaction. Lycopene content was also the highest at 70 degrees C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70 degrees C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70 degrees C, whereas overall acceptability of samples was higher at 50 degrees C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties.Practical ApplicationTomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.Item Optimization Of Spray-Drying Process Parameters For Microencapsulation Of Three Probiotic Lactic Acid Bacteria Selected By Their High Viability Rate In Sucrose And Fructose Levels And High Temperatures(Başketn Üniversitesi Kazan Meslek Yüksekokulu, 2024-05-05) Bagdat, Elif Seyma; Akman, Perihan Kubra; Kutlu, Gozde; Tornuk, FatihMicroencapsulation is an efficient way to increase the survival rate of probiotics against harsh conditions. In this study, three probiotic strains (Lactiplantibacillus plantarum subsp. plantarum strain W2 (LP4), Lactiplantibacillus pentosus strain XL640 (LPE1), and Limosilactobacillus fermentum strain W8 (LF2)), isolated from shalgam and gilaburu, were microencapsulated with spray drying and process conditions [maltodextrin concentration (MC, 10-30%) and inlet air temperature (IAT, 110-130 degrees C)] were optimized by central composite rotatable design of response surface methodology. The results indicated that the predicted IAT and MC values for the maximum powder yield and viability were 123.21 degrees C and 22.76%, 130.37 degrees C and 19.49%, and 127.94 degrees C and 10.00% for LF2, LP4 and LPE1, respectively. At these conditions, bacterial viability ranged from 10.27 to 10.33 log colony-forming units per gram (cfu/g), while the powder yield values for the encapsulation of the bacteria were between 43.38% and 50.97%. Furthermore, MC was the most significant factor for the powder yield of LF2, LPE1, and viability of LPE1. Encapsulation efficiency values higher than 92.77% demonstrated the efficiency of spray drying for the protection of selected strains. The microcapsules produced at the optimum points had moisture content between 5.30 and 5.96%. SEM images showed that the microcapsules were in spherical shape. In conclusion, the results confirmed that the selected probiotics were successfully microencapsulated with spray drying with high powder yield, viability, and encapsulation efficiency levels and these features could reveal the potential of the encapsulated probiotic strains to be used in high-sugar foods.Item Comparison Of Efficacy And Reliability Of Six Commercial Covid-19 Diagnostic PCR Kits(Başkent Üniversitesi Kazan Meslek Yüksek Okulu, 2024-03-26) Sharafi, Parisa; Gokdemir, F. Seyma; Akyol, Mesut; Ardicoglu-Akisin, Yasemin; Gocmen, J. Sedef; Taylan-Ozkan, AysegulObjectives. All countries have been deeply affected by the coronavirus disease 2019 pandemic, both economically and in situations that strain health systems, such as workforce and workload. Therefore, various measures should be taken to control the disease and prevent its spread. Since the disease onset, real-time PCR tests have been used as the gold standard for disease diagnosis. Owing to the rapid progress of the pandemic and the spread of the disease, validation, consistency, and optimization tests of some commercial kits have been conducted directly in the field. Therefore, it is important to compare the results of these kits and improve the existing ones. Methods. We compared five kits (Bioexen, Polgen, Coronex, Diagen, and Anatolia) donated to the TOBB Economics and Technology University Hospital PCR laboratory with the KrosGen kit to detect severe acute respiratory syndrome coronavirus 2. A total of 244 samples were selected and analyzed using five different severe acute respiratory syndrome coronavirus 2 PCR detection kits. Results. Positive and negative results from the six kits were compared using the working protocols of the kits, primers, and cycle threshold (Ct) values. Five of the six kits have reliable compatibility for Ct<30 but decreases for Ct >= 30. Therefore, it is important to evaluate the performance of these kits for reduced viral loads. Conclusions. Using a suitable kit with high compatibility for Ct >= 30 is important for detecting patients with a low viral load and helping prevent disease spread.Item Evaluating The Multifaceted Impact Of Cephalaria Extract On Dough Quality: Antioxidant, Antimicrobial, And Cytotoxic Properties(INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024-12) Bagdat, Elif Seyma; Bozkurt, Fatih; Ilikkan, Ozge Kahraman; Sagdic, Osman; Tornuk, FatihCephalaria syriaca, known as cephalaria, is an annual, pilose plant with pink-purple flowers growing wild in wheat fields. Viscoelastic properties of gluten-free doughs can be improved by adding cephalaria. However, this addition results in some undesirable properties in bread such as bitter taste and dark internal colour. This study aimed to reduce these effects by obtaining cephalaria obtained from distilled water and ethanol extracts and to increase the potential use of extracts in bread production. Different proportions of water and ethanol extracts obtained from oil-free cephalaria were added to bread by creating a model with Mixture Design, and the optimum concentration was determined by farinograph trials. The antioxidative, antimicrobial, and cytotoxic effects of extract and the effect of cephalaria on yeast activity were examined. Cephalaria extracts had no measurable antimicrobial effect and no antifungal effect on Rhizopus stolonifer, while an antifungal effect was found against A. niger and P. expansum. The IC50 value was found to be 4.15 mg mL(-1 )for ethanol extract while the water extract had no effect on cells. The addition of extract had no negative effect on the number of yeasts in sourdough fermentation. The study has improved the usage of cephalaria by using water and ethanol extracts in dough.