Güzel Sanatlar Tasarım ve Mimarlık Fakültesi / Faculty of Fine Arts, Design and Architecture
Permanent URI for this collectionhttps://hdl.handle.net/11727/1397
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Item A Gastronomical product in Bursa Cuisine; Orhangazi Gedelek Pickles(INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 2024-03) Gulec, Hakan; Yilmaz, IlkayGastronomic identity of a region, consists of products grown, produced and presented in ways specific to that region, as well as geography, history, ethnic diversity, dietary habits and table manners, dominant flavors, and recipes. The concept of cuisine identity tries to make the cultures self-identified with cuisine, determine use of local material and the effect of various cultures upon foods and beverages. Local products are one of the components of gastronomical identity. Protection of these products and conveying them to the future generations is of importance in terms of sustaining the gastronomical definition. In this context, the aim of the research study is to determine the characteristics of Gedelek pickles, which is specific to Bursa's local cuisine, in the culinary culture and to examine its production phases. The research was carried out with 12 local producers making home-made production in the village of Gedelek of Bursa Orhangazi town by means of face-to-face with semi structured interviews. The study includes the opinions of local producers about the production, gastronomic value, new product and production techniques and sustainability of these local products bearing geographical indications. The most distinctive feature of Gedelek pickles is the use of "Gedelek Pinarbas,i Spring Water" rising in this region. The fact that Gedelek pickles maintain a texture hardness value close to industrial type pickles is related to the hard water feature of the water used. While local producers producing home-made fermented pickles are open to new products and techniques, they refrain from mechanisation and industrial production would taint the features and taste of pickles. Conscious production, training, institutional support, and promotion to be given to local producers without downgrading the local products would help these local pickles with a protected geographical indication convey the future generations.Item Metataxonomic Sequencing to Assess Microbial Safety of Buffalo Yogurts in Amasra Region(FOODBORNE PATHOGENS AND DISEASE, 2024) Delikanli-Kiyak, Berrak; Yilmaz, IlkayInterest in the "microbiota" of dairy products and studies on this subject is increasing day by day. In this study, homemade buffalo yogurt was collected from five different local producers in Amasra province, and their microbiota was evaluated by next-generation sequencing. Salmonella enterica was found in all yogurts (1.2-3.17%). Klebsiella pneumoniae was found to be 1.12% and 5.15% in two of the samples. Staphylococcus aureus was found to be 3.17% in only a single sample. The presence of these potentially pathogenic bacteria suggests that more attention should be paid to hygiene rules during homemade production, processing, and distribution of these products being offered for sale in public markets. These yogurt products can potentially carry risks of contamination and should be periodically checked by the relevant authorities.Item The effect of kefir consumption on the lipid profile for individuals with normal and dyslipidemic properties: a randomized controlled trial(2022) Yilmaz, Ilkay; Arslan, Bahattin; 0000-0001-5938-3112Objective This research was conducted as a prospective, self-controlled, eight-week clinical trial to investigate the effect of kefir consumption on the lipid profile of individuals with normal and dyslipidemic properties. Methods Kefir microorganisms given to volunteer subjects were determined using classical microbial count methods and qReal-Time Polymerase Chain Reaction. The study was carried out with 23 volunteer hospital health personnel between the ages of 20 and 55 who met the research criteria and did not have any health problems. The volunteers regularly consumed kefir on an empty stomach for four weeks. In the last stage, the eight-week study was completed by making blood and anthropometric measurements of the subjects, who continued to be studied without kefir consumption for four more weeks Results Considering the changes in the serum lipid profiles of 13 individuals with dyslipidemic symptoms during the 4-week period they consumed kefir, Total Cholesterol values decreased by 9.15% compared to initial values, LDL-Cholesterol values decreased by 10.64%, HDL-Cholesterol values decreased by 6.9%, and triglyceride values decreased by 2.46%. The changes in the serum lipid profiles of 13 individuals with dyslipidemic findings at the end of an eight-week study were a 5.71% decrease in total cholesterol values (p<0.018) considered statistically significant, as well as a 5.31% decrease in LDL-Cholesterol values (p<0.021); the HDL-Cholesterol results were found to be significant with an 8.58% decrease in the values (p<0.035) and insignificant with a 17.21% increase in the triglyceride values (p<0.926). We concluded that regular kefir consumption was effective in both women and men in lowering total cholesterol and LDL-Cholesterol from blood lipid profiles, especially in individuals with dyslipidemic symptoms, while this effect was not observed in normal individuals. Conclusion Kefir can positively affect the total cholesterol and LDL-Cholesterol blood parameters of dyslipidemic individuals with high serum lipid values.Item Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses(2021) Tabak, Tolgahan; Yilmaz, Ilkay; Tekiner, Ismail Hakki; 0000-0001-5938-3112; AGG-0511-2022This study aimed to investigate the changes in volatile composition and amino acid profile of a dish "duck breast, beetroot mille-feuille" prepared in the Turkey Gala Dinner of an international gastronomy association. The ingredients collected from bazaars and chain markets were prepared and processed according to the original recipe. In raw ingredients and cooked products (P1, P2, and P3), volatile organic compounds were semiquantitatively by GC-MS and amino acids quantitively by LC-MS/MS. The volatile composition and amino acid profile between P1, P2, and P3 products were tested with one-way ANOVA using SPSS version 20.0. In the final product, the dominant volatiles was found to be oily, waxy with lard and tallow notes (oleic acid), floral (squalene), and green-floral and citrus-floral (9-octadecenamide). In contrast, the dominant amino acid profile exhibited bitter-sweet and bitter-salty-sour tastes. The statistical test showed that the volatile composition among the product groups was not interrelated (p = 0.613412 0.05), whereas the amino acid profile was related (p = 0.067352 < 0.10). Overall, our study revealed that the desirable taste of the Gala-dinner dish "duck breast, beetroot mille-feuille" was formed by the co-existence of some dominant volatiles belonging to the fatty acid, triterpenoid, and fatty amide groups and some predominant amino acids, including valine, glutamic acid, aspartic acid, leucine, and lysine, as well as depending on the preparation and cooking conditions.