Effects of structural parameters on compressibility and soiling properties of machine woven carpets

Compressibility performance of the machine woven carpet after a static or dynamic loading expresses the texture deformation tendency of the carpet. This study is an experimental attempt to investigate the effects of pile height and pile density on compressibility and soiling property by dynamic loading, prolonged heavy static loading, compression recovery and artificial soiling tests. In this study, a total of 12 carpet samples with three different pile heights and four different pile densities were tested. As a result of this study, it was seen that higher pile density provides a lower thickness loss and so a lower level of texture deformation. On the other hand, pile height has a preventing effect for texture deformation for static loading and compression recovery tests whereas there is no considerable effect on dynamic loading test. There is no considerable difference between the soiling properties of the samples.     

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content,Texture, and Color of the Final Product

Abstract: Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography‐mass spectrometry (LC‐MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor. Practical Application: Combining radio frequency and conventional baking may provide cookie manufacturers with ability to make cookies with lower levels of acrylamide.     

Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Tarhana is a traditional cereal-based fermented food produced with a mixture of yoghurt and flour. The main microbiota in the fermentation of tarhana is yeast, together with lactic acid bacteria. In this study, the yeast microbiota of home-made tarhana (HMT) and plant-type tarhana (PTT) dough samples was evaluated and compared during fermentation. Culture-dependent LSU and ITS-5.8S rDNA sequence analysis of yeast isolates collected during the tarhana dough fermentation clarified 45 selected isolates representing different clusters. These yeast isolates displayed high homologywith species Pichia kudriavzevii (11), Candida glabrata (11), Candida humilis (10), Saccharomyces cerevisiae (7), Kluyveromyces marxianus (4), Kazachstania servazzi (1), and Kazachstania unispora (1). Additionally, both culture-dependent and PCR-Denaturated Gradient Gel Electrophoresis (PCR-DGGE) analyses showed that S. cerevisiae, P. kudriavzevii and K. marxianus were abundant in the fermentation of HMT dough samples whereas P. kudriavzevii, C. humilis, and C. glabrata dominated the PTT dough samples. It was concluded that tarhana fermentation was accomplished with the presence of a wide variety of yeast species that mainly included P. kudriavzevii in both HMT and PTT dough samples.     

Determination of industrial pollution effects on citrus honeys with chemometric approach

The aim of this study was to determine the levels of essential, trace and toxic elements, such as K, Ca, Fe, Cu, Al, Ni, Sn, Pb and Cd in citrus honeys from different regions (industrialized and nonindustrialized) of Hatay, Turkey. K, Ca, Na and Mg were the most abundant elements, with mean contents of 363.5, 256.6, 88.1 and 37.7 mg/kg, respectively. The trace element mean contents ranged between 0.032 and 15.58 mg/kg. Significant differences in Fe, Cu, Al, Ni, Sn, Pb, Cd, Co and Sr levels were observed between two different regions. The findings that Fe, Cu, Al, Ni, Sn, Pb, Cd, Co and Sr contents in citrus honeys from industrialized regions were higher than citrus honeys from non-industrialized regions indicate that the honeys were affected by industrial pollution. Chemometric methods were applied to classify honey according to mineral content. Cluster analysis showed three clusters corresponding to the three different regions.     

Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry

This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA‐enriched yoghurt was prepared with walnut slurry (10%?50%) and skimmed milk (50%?90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water‐holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.     

保护性脂肪在反刍动物营养中的应用

目前 ,能量的摄入不足是生产中限制高产动物生产性能发挥的一个重要因素 ,对于处于泌乳期的奶牛更是如此。通过对提高动物能量摄入途径的分析和各类保护性脂肪产品的比较 ,回顾了脂肪酸钙的生产工艺 ,提出使用保护性脂肪应注意的事项 ,并对保护性脂肪的代表产品———脂肪酸钙在畜牧业中的应用前景进行了展望。     

The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

Different starter culture added groups (Group I: Lactobacillus sake, Staphylococcus xylosus; Group II: Lactobacillus plantarum, Staphylococcus carnosus; Group III: Lactobacillus curvatus, Staphylococcus carnosus, and Staphylococcus xylosus) and control group sausage samples were produced experimentally at two different temperatures (22 and 26 °C). In raw materials and all groups, by the 0th, 2nd, 5th and 7th days of the ripening period, the analysis of HPLC and biogenic amine (tyramine, histamine, cadaverine, putrescine, phenylethylamine, tryptamine, spermine, and spermidine) amounts, microbiological (Lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae, Enterococcus spp., and moulds–yeasts) and chemical (pH, dry matter, and salt) have been done. During the ripening period, there is no statistical discrepancy (P > 0.05) in terms of biogenic amine amounts, microbiological, and chemical values detected from the sausage samples produced at 26 and 22 °C. However, in both levels of temperature, there is statistical discrepancy (P < 0.001) detected in terms of tyramine, putrescine values and the count of Enterococcus spp. between the starter culture added samples and control group samples. By this study, it has been stated that the ripening temperature does not make any statistical discrepancy (P > 0.05) for all values but the use of starter culture prevents the formation of biogenic amine in Turkish fermented sausages.     

Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt

In this study, physicochemical and microbiological properties of traditional and commercial yogurt samples were determined during 4 wk of storage. Proteolytic activity, which occurs during the storage period of yogurt samples, was also determined. Peptide fractions obtained from yogurts were investigated and the effect of proteolysis on peptide release during storage was determined. The antioxidant activities of peptides released from yogurt water-soluble extracts (WSE) and from HPLC fractions were determined by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The antioxidant activity of WSE from traditional yogurt was greater than that of WSE from commercial yogurts. In analysis by the ABTS method, mean values increased from 7.697 to 8.739 mM Trolox/g in commercial yogurts, and from 10.115 to 13.182 mM Trolox/g in traditional yogurts during storage. Antioxidant activities of peptides released from HPLC fractions of selected yogurt samples increased 10 to 200 times. In all yogurt samples, the greatest antioxidant activity was shown in the F2 fraction. After further fractionation of yogurt samples, the fractions coded as F2.2, F2.3, F4.3, and F4.4 had the highest antioxidant activity values. Total antioxidant activity of yogurts was low but after purification of peptides by fractionation in HPLC, peptide fractions with high antioxidant activity were obtained.