Use of chia ( L.) seed mucilage powder as a stabilizer in the preparation of salep beverage.

Salep, a traditional Turkish beverage, derives its name from its primary component: salep powder (SP), which is sourced from the tubers of certain orchid species. This study investigated various physicochemical attributes (including dry matter, protein content, pH, titration acidity, water activity, color, serum separation, and zeta potential), as well as rheological and sensory characteristics of salep beverages. These drinks were prepared by substituting SP with chia ( L.

Enhancing the texture and nutritional value of pumpkin dessert/jam through vacuum impregnation pre-treatment with calcium and vitamin D3.

This study involved fortifying pumpkin slices with calcium and vitamin D3 using vacuum impregnation (VI) pre-treatment and assessing the quality characteristics of the resulting desserts/jams. Slices were subjected to immersion or VI pre-treatments for 30, 60, and 90 min in a solution containing calcium oxide and vitamin D3. Calcium ions contributed to the hardness of desserts, with VI reducing processing time.

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks.

Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.

Use of ultrasound as a pre-treatment for vacuum cooling process of cooked broiler breasts.

In this study, ultrasound application at two different frequencies (37 or 80 kHz) and durations (15 or 30 min) was used as a pre-treatment for raw broiler breasts, and its effect on cooling, color, textural and sensory characteristics of cooked broiler breasts during vacuum cooling process was determined. The anterior and posterior parts of broiler breast halves were carefully removed, and these parts with a 20 mm width were named as the regions A and B, respectively. Both regions were vacuum-packed and pre-treated by ultrasound, followed by oven-cooking in aluminum foils, and cooling time, weight loss and temperature distribution characteristics were determined.

Determination of four priority polycyclic aromatic hydrocarbons (4PAHs) by GC-MS in traditional Turkish yoghurts.

Polycyclic aromatic hydrocarbons (PAHs) are ingested with foods and cause toxicities for humans. Yoghurt is one of the main foods that mediate PAH ingestion. Yanık yoghurt, a traditional strained yoghurt, can contain PAHs due to its production process.

Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat's skin bag) cheese.

Söğle cheese is a type of traditional tulum (goat's skin bag) cheese produced from goat's milk or a mixture of goat's and sheep's milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat's skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.

Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese.

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7 )cfu/g cheese) than the therapeutic minimum (10(6)-10(7 )cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters).

The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese.

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.

Potential of nitrogen gas (N2) to control psychrotrophs and mesophiles in raw milk.

Pure N(2) gas was introduced in the headspace of test bottles containing raw milk that were then stored at either 6.0, 7.0, or 12.

Exclusion of phospholipases (PLs)-producing bacteria in raw milk flushed with nitrogen gas (N(2)).

Prolonged cold storage of raw milks favors the growth of psychrotrophs, which produce heat-resistant exoenzymes of considerable spoilage potential; the bacterial proteases and lipases affect raw milk quality; among them phospholipases (PLs) may target the milk fat globule. More importantly, bacterial PLs are key virulence factors for numerous species. Two studies examined the use of nitrogen (N(2)) gas and examined its effect on psychrotrophs, proteases and lipase producers when the milk was stored in closed vessels; however, the effect on PLs producers is unknown.