Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu

Bu koleksiyon için kalıcı URI

https://hdl.handle.net/20.500.12939/80

Listeleniyor 1 - 12 / 12

Functional food development using olive pomace phenolics and hydrogels
(John Wiley and Sons Inc., 2024) Seçmeler, Özge; Gözet, Tuba; Azbaz, Sercan; Dülger, Murat Muhammet; Yavuz Düzgün, Merve; Argin, Sanem
Although the health effects of olive phenolics, hydroxytyrosol (HX), are well known, their utilisation is not at the forefront of the phenolics market. Besides, 99% of olive phenolics are lost during olive oil production (2.2 million tons year−1). This study aims to develop a functional hydrogel for functional foods using commercial olive powder derived from olive mill wastewater and methylcellulose (MC). The final hydrogel recipe, a multi-hydrocolloid recipe (MC and gelatine with low gelling temperature) based on minimum HX loss and acceptable sensory properties, was created by examining interactions of HX with salt, sugar, and citric acid in MC by a modified UPLC-UV method and expert sensory panellists. Finally, two dairy bases were created for the hydrogel with the best aroma match, and consumer-accepted dessert (72%) and appetiser (58%) providing the health claims of European Food Safety Authority (EFSA) (2 mg day−1 of HX) were produced. Moreover, a sample methodology has been developed.
Black carrot extract loaded-potato protein particles by PGSS-drying: Physico-chemical properties and in vitro bioaccessability
(Elsevier B.V., 2023) Yavuz-Düzgün, Merve; Kareth, Sabine; Özçelik, Beraat; Weidner, Eckhard
Particles from Gas Saturated Solutions-Drying was employed to pulverize black carrot extract at mild and non-oxidative conditions. Potato proteins were chosen as carrier as they are health promoting ingredient just as black carrot extract, which increases the potential nutraceutical use of the final powder. The effect of pressure, temperature and nozzle size were investigated. The mean particle size values of PGSS-dried particles were ranged between 8.04 and 11.56 µm. Encapsulation efficiency of particles were between 69.49 % and 81.78 %, while it was 78.58 % and 84.80 % for freeze-dried and spray-dried particles, respectively. Anthocyanin retention (84.02–87.27 %) in PGSS-dried particles was similar to that of freeze-dried particles and lower than that of spray dried particles. Higher protection was observed based on in vitro bioaccessability results in PGSS-dried particles and they had more spherical shape than spray-dried particles. The moisture of particles was highly affected by the spray tower temperature and gas-to-liquid ratio.
A comparative study on the encapsulation of black carrot extract in potato protein-pectin complexes
(2023) Yavuz-Düzgün, Merve; Ayar, Eda Nur; Şensu, Eda; Topkaya, Cansu; Özçelik, Beraat
This manuscript reveals the effect of the emulsification step on the black carrot extract (BCE) stabilization by potato protein isolate (PPI)-citrus pectin (CP) coacervates. The effect of core-to-wall ratio and concentration of wall material were also investigated. This was the first attempt to compare the characteristics of emulsified core particles (ECP) and non-emulsified core particles (NECP) coated with complex coacervates. Potato protein was used as an encapsulating agent by complex coacervation for the first time, and it showed excellent characteristics for the encapsulation. Non-hygroscopic particles were produced with emulsification while most of NECPs were slightly hygroscopic. The mean particle diameter of powders ranged from 65.05 to 152.47 & mu;m which is suitable with SEM micrographs. ECPs showed lower particle size values with increased wall concentration at the constant core-to-wall ratio. Encapsulation efficiency (EE) increased, and anthocyanin retention (AR) decreased when emulsification was included. EE of NECP and ECP was between 69.26-82.84% and 85.48-90.15% while AR was between 79.08-102.16% and 53.90-83.37%, respectively. FT-IR and & zeta;-potential values proved the complexation between PPI and CP in ECPs as well as the interaction of PP, CP, and BCE in NECPs. DSC thermograms proved the success of the encapsulation procedure and thermo-stability of the BCE-loaded particles.
Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water
(Springer, 2023) Yavuz-Düzgün, Merve; Özçelik, Beraat
Ternary solvent extraction investigated as green technology to obtain anthocyanin-rich extracts from black carrots. A central composite design was used to optimize the extraction pressure (100–400 bar), extraction temperature (20–60 °C), and ethanol/water ratio (10/90–90/10). The extraction time (40 min) and the fow rate of CO2 (50 g/min) and the fow rate of ethanol–water mixture (10 mL/min) was kept constant. Response surface methodology was employed for optimization and 3D response surfaces were depicted using the mathematical model. All the trials were found to be at two-phase region according phase equilibrium diagram of for CO2–ethanol–water mixtures. The linear and quadratic efect of pressure and temperature were found to be signifcant (p<0.05), however, only the quadratic efect of ethanol–water ratio was found to be signifcant (p<0.05). The optimized process parameters were estimated to be pressure of 304 bar, temperature of 52 °C, ethanol/water ratio of 48/52. Extraction using these optimum parameters gave the best total monomeric anthocyanin content (123 mg/L), total phenolic content (62 mg/100 mL), total favonoid content (44 mg/100 mL), CUPRAC (473 mg/100 mL) and DPPH (120 mg/100 mL) antioxidant capacity. The experimental values were coherent with those predicted, thus expressing the ftness of the model and the success of CCD in the optimization of extraction conditions. Conventional extraction was also applied, and it was found that higher extraction efciencies are possible with pressurized extraction.
Do hedonic cues on product packages influence consumer behavior? A study on utilitarian retail food products
(2020) Sözer, Edin Güçlü; İşeri Uzunoğlu, Merve
Brands in retail packaged foods sector, which is characterized with aggressive competition, rely heavily on the influential effect of packaging as an important marketing mix element used to generate competitive advantage. Brands apply different types of cues on packages of utilitarian as well as hedonic products to boost their impact on consumers. Although there are studies focusing on the influence of such applications on consumer behavior, there is a lack of studies in the literature which focus on the effect of hedonic cue applications on utilitarian retail food products. This study contributes to the marketing literature by filling this gap and measuring the influence of hedonic cue applications on perceived quality and purchase intentions of consumers in the context of utilitarian retail food products. An experimental design is implemented, and the experimental condition manipulated was the intensity of the hedonic cue application on the package. Total of 520 questionnaires consisting of 13 questions are obtained in eight group of consumers who are randomly selected as regular supermarket visitors. The sample was composed of consumers who are between twenty and sixty years old (covering, Gen X, Y and partially Z) in Turkey. The results confirmed no significant effect of hedonic cues on utilitarian product quality perceptions and purchase intentions of consumers. Managerial implications and future study suggestions are provided.
Covid-19 pandemisinin Dünya ve Türkiye kongre turizmi gelirlerine etkisinin değerlendirilmesi
(Journal of Tourism and Gastronomy Studies, 2021) Cömert, Menekşe
2019 yılının Aralık ayında Çin’in Wuhan kentinde ortaya çıkan Covid-19 Dünya Sağlık Örgütü tarafından 11 Mart 2020 tarihinde pandemi olarak ilan edilmiştir. Turizm sektörü pandemiden en çok etkilenen sektörler arasındadır. Kongre turizminin de pandemiden en çok etkilenen turizm türlerinden biri olacağı düşünülmektedir. Bu çalışma pandeminin turizm sektöründe neden olduğu maddi kayıpları göstererek buna karşı alınabilecek önlemleri göstermesi bakımından önemlidir. Bu sebeple 4 bölümden oluşan bu çalışmada pandeminin kongre turizmi gelirlerini ne derecede etkilediğinin ortaya konulması ve dünya genelinde kongre turizminde 2018 yılında ilk 10 sırada yer alan ülkeler ile Türkiye’nin kongre turizmi gelirleri açısından yaklaşık olarak nasıl bir kayıp yaşanacağının tespit edilmesi amaçlanmıştır. 2020 yılında pandemi nedeni ile dünya genelinde kongre turizminden elde edilecek tahminen 5 milyar 582 milyon dolar, Türkiye’de ise 56 milyon dolar kongrelerin düzenlenmemesi nedeni ile elde edilememiştir. Covid-19 virüsünün bulaşmasına karşı gerekli önlemler alınarak ve sadece aşı olan katılımcılara izin verilerek kongreler tekrar düzenlenebilir. Bu şekilde kongre turizmi hareketlenerek gelirler eski seviyesine döndürülebilir.
Göbeklitepe’nin gastronomi turizmi bağlamında değerlendirilmesi
(Güncel Turizm Araştırmaları Dergisi, 2021) Tatlı, Melih; Kızıldemir, Özgür
Gastronomi turizmi üzerine literatürde birçok tanım yapılmıştır. Kısaca gastronomi turizmi; tüm gastronomik faaliyetleri keşfetmeyi, tatmayı ve hazlarını hissetmeyi ana amaç olarak görüp, gastronominin kapsamına giren her türlü bilgiyi öğrenmek, deneyimi yaşamak için belirli bir destinasyona seyahat etmek olarak tanımlanabilir. Göbeklitepe, Şanlıurfa’da yer alan, dünyanın en eski tapınaklardan kabul edilen bir ören yeridir. Göbeklitepe, ilk buğday ve mercimeğin ana yurdudur. Bu yönüyle Göbeklitepe, gastronomi tarihinde önemli bir yere sahiptir. Çalışmada tapınak olması sebebiyle özellikle inanç turizm unsuru olan Göbeklitepe’nin gastronomi turizmi potansiyeli, gastronomi turizmine katkısı ve etkisi, gastronomi turizmi ile inanç ve kültür turizminin birleştirilmesi konularını değerlendirmek amaçlanmıştır. Çalışma, ilgili literatür taranarak derleme olarak yapılmıştır. Şanlıurfa’da faaliyet gösteren tüm turizm çeşiKatleri birbiriyle iç içe değerlendirilmelidir. Göbeklitepe, gastronomi turizminden bağımsız düşünülse bile gastronomi turizmine dolaylı yoldan katkı sağlamaktadır. Ayrıca Göbeklitepe; Göbeklitepe kebabı, Göbeklitepe Gastronomi Turizmi ve Mutfak Sanatları Derneği, Göbeklitepe gastronomi festivali vb. faaliyetler ile gastronomi turizminin alanına doğrudan dahil edilerek gastronomi turizmine katkısı artırılmaya çalışılmıştır.
Fine dining restoranların istihdam politikalarına gastronomi eğitiminin etkisi
(2020) Topal, Havva; Gök, İlkay
Gün geçtikçe popülerleşen fine dining restoranlar bölüm mezunlarının ilgisini çekmeye başlamıştır. Gastronomi ve mutfak sanatları mezunlarının; fine dining restoranlarda çalışma olanaklarının bağlı olduğu etkenler, mutfak şefi olma imkanlarının ilişkili olduğu faktörler ve fine dining restoranların istihdam politikaları araştırmanın amaçlarını oluşturmuştur. Fine dining restorancılık üzerine ülkemizde gastronomi alanında sınırlı sayıda çalışma olması da araştırmayı bu alanda yapmaya yönlendirmiştir. Araştırma yapılırken nitel araştırma yöntemi kullanılmıştır. Fine dining restoran şefleriyle yapılan derinlemesine görüşmelerle araştırma soruları cevaplandırılmıştır. Görüşmeler sonucunda restoran şeflerinin genel olarak akademik eğitimli olmadıkları ama saha tecrübelerinin olduğu, mutfaktan eğitilmiş olmanın ya da akademik eğitim almış olmanın bariz bir şekilde kişilerin seçilmesinde öne geçirmediği, şeflerin özellikle bir pozisyon için eleman aramadıkları takdirde hepsinin tecrübesiz elemanları daha çok tercih ettiği, kurumlarda (üniversite ve kurslar) verilen eğitimlerin teorik olarak daha çok olduğu pratik anlamda yetersiz kaldığı, saha çalışmalarının üniversitelerde de kurslarda da yeterli olmadığı, iyi bir mutfak şefi olmanın sadece üniversite eğitimi almaya ya da sadece mesleki tecrübeye sahip olmaya bağlı olmadığı görüşlerine ulaşılmıştır.
Cognıtıve, perceptual and behavıoral effects of neuro-stımulı: A study on packaged food products
(2020) Uzunoğlu, Merve İşeri; Sözer, Edin Güçlü
Today, the food sector is characterised with intense competition and continuously becoming more challenging for marketers. When it is realised that 95% of consumers' purchasing decisions are made unconsciously, marketing tools started to target unconscious minds. Combining neuroscience and marketing disciplines, neuromarketing studies found that neuro-stimuli, directly addressing the brain, are influential on consumer perceptions. This study investigates the effects of neuro-stimuli applied on food product poster and packaging on mother-woman and child consumers' brand awareness, quality perceptions and purchase intentions. In the experimental design implemented, a total of 284 subjects composed of women and children are divided into 6 groups, and they were exposed to various degrees of neuro-stimuli in the poster and product packages in order to measure the influence of these stimuli. Findings of the research confirmed that application of neuro-stimuli significantly increased quality perception of women and purchase intentions of both woman and child consumers. Increasing intensity of neurostimuli also generated a partially significant influence. Theoretical and managerial implications are provided based on these findings.
Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace
(Elsevier Sci Ltd, 2018) Seçmeler, Özge; Üstündağ, Özlem Güçlü; Fernandez-Bolanos, Juan; Rodriguez-Gutierrez, Guillermo
Hydrothermal pretreatments including steam explosion and subcritical water (SCW) facilitate hydrolyses of plant cell wall materials and supply environmentally friendly extraction solvents to recover value added compounds. In this study, effect of steam and SCW and temperature (160, 180 and 200 degrees C, 5 min) on yield and beta-sitosterol content of pomace oil and phenolics were compared for value added utilization of olive pomace. Compared to acid hydrolysis, hydrothermal pretreatments yielded similar oil recovery. 54-76% of the bound oil and 18-32% of the bound beta-sitosterol of the pomace were recovered by hydrothermal pretreatments. Steam pretreatment was more effective than SCW pretreatment at lower temperatures, however SCW showed increasing trend on oil yield related to steam pretreatment. As further research on process development, use of sequential temperature might be investigated, starting with steam explosion (<180 degrees C), followed by SCW pretreatment (>200 degrees C) to obtain multiple, aqueous and meal, fractions for total valorization of olive pomace.
Olive fruit and olive oil
(Woodhead Publ Ltd, 2019) Seçmeler, Özge; Galanakis, Charis M.
Olive oil is one of the most reputative traditional foods in the world. Indeed, the cultivation of olives to produce olive oil has deep roots in the history of the Mediterranean region. Worldwide olive oil production was about 2.5 million tons in 2017, the majority of them (87% in 2017) in Mediterranean countries (IOC Production data, year 2016/2017). Spain, Italy, Greece, and Turkey (followed by Tunisia, Portugal, Morocco, and Algeria) are the biggest olive oil-producing countries, generating B1.3 and B0.2 million tons in 2017, respectively. Outside the Mediterranean basin, olives are cultivated in the Middle East, the United States, Argentina, and Australia.
Partitioning of predominant lipophilic bioactives (squalene, alpha-tocopherol and beta-sitosterol) during olive oil processing
(Wiley, 2019) Seçmeler, Özge; Üstündağ, Özlem Güçlü
The partitioning of predominant lipophilic olive bioactives (squalene, beta-sitosterol and alpha-tocopherol) in olive oil processing was studied for the first time using common integrated olive milling plant. 7% of the oil and 5% of the squalene present in the olives was lost in the last pomace. beta-sitosterol and alpha-tocopherol, which are mainly concentrated in the seed of the olive fruit, was recovered in virgin olive oil to a lesser extent (66%, 67%) while 10% were lost in last pomace. Thus, the loss of beta-sitosterol and alpha-tocopherol was higher than that of squalene and oil, due to nonrecovered bound forms. 19% of the alpha-tocopherol and 21% of the beta-sitosterol loss was unaccounted for, which can be attributed to degradation of alpha-tocopherol and incomplete recovery of sterols from the olive and pomace matrices. This study provides a basis for process development studies.

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