Meslek Yüksek Okulları / Vocational Schools

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    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, Fatih
    Cephalaria 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.
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    A Novel Synbiotic Edible Film Based On Aquafaba, Psyllium Husk Powder, Peg 400, And Lactiplantibacillus Plantarum 299v And Applicability On Kashar Cheese
    (JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024-12) Ilikkan, Ozge Kahraman; Bagdat, Elif Seyma; Yilmaz, Ilkay; Beyter, Nurten; Yuzay, Isinay Ebru
    In this study, it was aimed to compare a novel synbiotic edible film based on aquafaba, psyllium husk powder, and PEG 400 with or without Lactiplantibacillus plantarum 299v. Therefore, primarily, optimization of the edible film was carried out by Box-Behnken design in response surface methodology (rsm). The characterization of edible films with or without probiotic bacteria was performed by FTIR, viscosity, pH, total solid content, water and oxygen solubility, film thickness, color L*, a*, b*, transparency, and film tensile strength. It was determined that there was no statistically significant difference in viscosity, pH, lightness L*, water vapor, and oxygen permeability values with the addition of probiotic lactic acid bacteria to the optimized coating film samples. In addition, it was observed that the probiotic bacteria count did not decrease below 108 cfu/g for 60 days of storage. The resulting edible film formulation with (PL) and without (PS) probiotics was used to coat Kashar cheese, while control cheeses (C) were not coated. As a result, it was observed that the microbiological quality of the coated cheeses was as good as control or better than control especially at the end of storage in terms of mold/ yeast and coliforms. Sensory evolution revealed coating films with or without probiotics did not change the texture, flavor, odor, or appearance of cheeses. Physicochemical properties such as pH, % titratable acidity, % dry matter, % fat, and % salt were detected.
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    The Effect Of Organizational Culture İn Health Services On Employee Flourishing
    (WORK-A JOURNAL OF PREVENTION ASSESSMENT & REHABILITATION, 2024-11-15) Cagatay, Huseyin Tolga; Demirel, Yuksel; Ertugrul, Bekir; Tekinyildiz, Esra
    BACKGROUND: Culture has an important role in maximizing the value of human capital, which is regarded as the main source of organizational effectiveness. OBJECTIVE: The research was conducted to determine the effect of organizational culture perceptions of healthcare professionals working in a university hospital on employee flourishing. METHODS: It is a descriptive study conducted with 299 healthcare professionals working in a university hospital. "Structured Personal Information Form", "Denison Organizational Culture Survey" and "New Flourishing Index" to collect the data. In the analysis descriptive statistical methods such as percentage, frequency, arithmetic mean and standard deviation as well as Pearson correlation, linear regression and multiple linear regression analyses were performed to determine the relationship between variables. RESULTS: According to the results of linear regression analysis, it was determined that organizational culture and flourishing were related (F: 88.229; p < 0.05). The organizational culture alone explained 22.6% of flourishing. As a result of multiple regression analysis, it was determined that the relationship between organizational culture sub-dimensions and flourishing was significant (F = 25.975; p < 0.05). The sub-dimensions of organizational culture explained 25.1% of the flourishing. CONCLUSIONS: As a result of the study, it is observed that the perception of organizational culture of healthcare professionals has an impact on flourishing, and therefore the favorable development of organizational culture will contribute positively to employee flourishing. In present conditions, it has become a necessity for health organizations to provide the circumstances that will make all investments that will contribute positively to the flourishing of their employees a part of the organizational culture.