Halil Doruk Kaynarca, Canan Hecer, Beyza Hatice Ulusoy, Fatma Kaya Yıldırım, Hasan Anıt
Bacteriological enumeration, mycological profile and some physicochemical properties of Samarella (Tsamarella), a sun-dried meat product of Cyprus
Bakteriologische Auszählung, mykologisches Profil und einige physikochemische Eigenschaften von Samarella (Tsamarella), einem sonnengetrockneten Fleischprodukt aus Zypern
Dried meat products manufactured by different drying and curing methods are very common and well-known with a long history in many countries. Samarella, which is written as tsamarella in Greek, is a traditionally produced sun-dried meat product of Cyprus. To date, no microbiological survey has been conducted for this traditional product. Therefore, this study aimed to investigate the bacteriological and mycological profile of samarella. Samarella samples (n=100) were collected from various markets in Northern Cyprus and subjected to microbiological analyses for the enumeration of total mesophilic aerobe bacteria (TMAB), Micrococcus/Staphylococcus, lactic acid bacteria (LAB), mold/yeast and Enterobacteriaceae. Dry matter, pH and salt values were analyzed to determine physiochemical properties. The results from the colony isolation and numeration study revealed that, TMAB, Micrococcus/Staphylococcus, LAB, mould/yeast, Enterobacteriaceae were isolated in the range of 2.30–4.13 log10 cfu/g, 3.32–4.40 log10 cfu/g, 2.00–3.92 log10 cfu/g, 1.47–2.60 log10 cfu/g and 0–1.11 log10 cfu/g, respectively. Regarding the mycological analysis, 157 isolates belonging to 4 different genera of mould were isolated. The Penicillium genus included 65.57% of the total mould isolates and the most commonly isolated Penicillium species was Penicillium nalgiovense (30.57%). In addition, a total of 128 isolates were identified as yeast, and 3 different genera were identified. Among the yeast isolates, the genus Candida included 52.32% of the total isolates. Regarding the physiochemical properties of the sameralla samples; dry matter, pH and salt analyses results were in the range of 27.06–65.05%, 5.97–7.86 and 7.21–24.02%, respectively. Interestingly, many differences were noted between the microbiological and physiochemical properties of the varying sameralla samples, this may be due to the lack of food quality audits and the absence of standard production of samarella.
Fatty acid composition, cholesterol content, volatile compounds, antioxidant activity, phenolic compounds, and microstructure of sheep yoghurt enriched with the addition of kiwi and banana
Fettsäurezusammensetzung, Cholesteringehalt, flüchtige Verbindungen, antioxidative Aktivität, phenolische Verbindungen und Mikrostruktur von mit Kiwi und Banane angereichertem Schafsjoghurt
In this study, physicochemical, biochemical, microstructure, and sensory properties of sheep yoghurts with kiwi and banana added at different rates were investigated. It was determined that the addition of kiwi and banana at different rates increased the amount of ∑MUFA (monounsaturated fatty acids), ∑PUFA (polyunsaturated fatty acids), conjugated linoleic acid (CLA), DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity and the total phenolic compounds (TPC), while decreasing the value of ∑SFA (saturated fatty acids), cholesterol content, acetaldehyde, diacetyl, acetoin, and ACE (angiotensin converting enzyme) inhibitory activities. In addition, the addition of fruit was effective on the homogeneous structure in the microstructure and the amount and depth of the serum pores. As a result of the current research, the production of yoghurt enriched with kiwi and banana at different proportions from sheep milk has shown many positive effects in terms of both nutrition and health.
Beyza Yazıcı Polat, Halef Dizlek
Development of novel and functional gluten-free cracker formulas by using diverse cereal, pseudo-cereal and legume flours
Entwicklung neuartiger und funktioneller glutenfreier Knabbergebäck-Rezepturen unter Verwendung verschiedener Getreide-, Pseudogetreide- und Hülsenfruchtmehle
This study aims to develop novel and nutritious crackers, especially for celiac patients (CP). For this purpose, 10 different gluten-free flours were separately used as wheat flour (WF) substitutes. Physical, chemical, textural, color and sensory properties of trial cracker samples (TCS) were determined. Various gluten-free flours affected the cracker characteristics significantly. The protein quantity and quality of TCS containing plant (various flour and flax and chia seeds) and animal-derived protein (egg) were relatively high. Diameter, thickness and spread ratio values of gluten-free cracker formulas were found to be superior when compared to the gluten-containing control samples. The crackers formulated with peanut derivatives had a relatively high score of around 70 out of 75 points among sensory panelists. TCS, except for corn semolina cracker, had an acceptable quality. Therefore, if a similar dough recipe is used in cracker production, the gluten-free flours can be successfully substituted for WF. TCS which had a nutritious composition and potential to skip meals could be used as healthy bakery products in the nutrition of CP and children. In conclusion, novel, more nutritious and functional crackers were developed.