In this study, effects of garlic extract on microbial growth occurred in minced chicken were measured. Microbial growths modeled were the yeast‐mold, Staphylococcus aureus, total coliform group bacteria, total mesophilic aerobic bacteria and total psychrophilic bacteria (TPB). Garlic extracts were added in concentrations of 0.5, 1, 1.5, and 2% and measurements were done at 1st, 3rd, 5th, 7th and 10th days of storage for each garlic extract. The polynomial surface fitting (PSF) and artificial neural networks (ANN) were used as modeling methods. It was found that the garlic extract has modelable effects to inhibit the microbial growth occurs in minced raw chicken meat. The fits of models were between 97 and 99%. Although the ANN provided better fit about 1–1.5%, the use of both models together was suggested due to some disadvantages of ANN. Finally, the garlic extract concentration that promises the best microbial growth inhibition was suggested using ANN and PSF models. Practical applications Garlic extract supplementation can completely prevent along first storage day all microbial growths in minced chicken meat stored at refrigerator temperature. The microbial growth can also be inhibited in later days, under same conditions. Thus, the shelf life of minced chicken meat stored at refrigerator temperature can be extended up to 1 day by means of garlic supplementation. In addition, the proposed models provide the possibility to calculate the microbial growth values as the function of storage day and garlic extract concentration.

Ethanol, chloroform and hexane extracts from plants namely Urtica dioica L., Mentha piperita, Thyme serpyllum and Chenopodium album L. were evaluated for their total phenolic and total flavonoid contents, antioxidant and antibacterial efficiencies. The antioxidant activities were screened utilizing DPPH radical scavenging activity, ABTS scavenging activity, CUPRAC activity and total antioxidant capacity. Antibacterial activity of the tested extracts was determined by disc diffusion and broth dilution methods. U. dioica and C. album extracts showed varying activities against the test bacteria. The hexane extracts of T. serpyllum and C. album showed the weakest copper reducing antioxidant capacity (CUPRAC) activity. 2,2-diphenyl-1picrylhydrazyl (DPPH) activity of the solvents are increased in the following order: Ethanol>Chloroform>Hexane. Our results revealed that all of the tested plants might be an alternative to synthetic antioxidant and antibacterial agents.

In this study, five types of yogurt samples were produced with different concentrations (0% [control group], 0.05%, 0.10%, 0.15%, and 0.20%) of Mentha pulegium L. (pennyroyal) powder (MPP) and their physicochemical, textural, sensory, and microbiological properties were investigated on the 1st, 7th, and 14th days of storage. Increasing concentrations of MPP affected the L* and a* values of yogurt considerably. About 0.05% and 0.15% MPP addition improved the textural properties of yogurt samples. The higher the MPP concentration, the lower the lactic acid bacteria counts were; however, the numbers were still over the minimum requirement for yogurt. Fibrous and filamentous structures in yogurt samples with MPP were monitored by scanning electron microscopy. Consequently, it can be stated that MPP can be successfully added to yogurt. Furthermore, considering sensory evaluations, it would be plausible to say that yogurt samples containing MPP up to 0.10% may have market potential in the future. Practical applications Currently, there is a growing trend of healthy and functional foods throughout the world. Dairy product, especially yogurt, is one of the best conveyors for the functional ingredients. Therefore, enrichment of yogurt with different herbs/spices/fruits attracts great attention among consumers. Mentha pulegium L. (MPP, pennyroyal) is a functional herb and a good candidate to be utilized in yogurt with its dense aromatic properties. This study presents the first findings of MPP incorporation into yogurt. MPP addition up to 0.10% was found acceptable considering textural and organoleptic properties. Lactic acid bacteria counts in yogurt samples slightly decreased with increasing concentrations of MPP. The results of the research showed that MPP can be utilized in yogurt up to 0.10% without any problems.

In this study, the protein content of the bread, that is also known as rich in carbohydrate content, is enriched by using strip loin beef (M. longissimus dorsi) powder as the additive. In order to meet the daily protein needs of individuals, bread was prepared with the addition of certain amounts (3%, 5%, 7%, and 10%) of beef minced powder to the wheat flour. The protein content of the bread samples with the addition of strip loin beef (M. longissimus dorsi) powder were increased from 14.41%, 16.03%, 17.43% and 20.33% for enriched bread, respectively. The total colour darkness of the interior of the bread was increasing with the increasing level of strip loin beef (M. longissimus dorsi) powder. Extensograph analysis, amylograph analysis, gluten, gluten index, sedimentation, delayed sedimentation, moisture (%) and ash (%) analysis were performed in enriched bread flours. As a result of physico-chemical, rheological and microbiological analysis, it has been determined that protein content increases due to the enrichment rate of meat powdered bread. Sensory analysis questionnaire was conducted to determine the acceptability of the breads by consumers. According to the survey; Questions were asked about the external properties of the bread (crust texture, crust color, form in general), and internal properties (texture, color, chewability, pore structure, taste and odor). The aim of this research is to increase the protein content of bread and to develop an alternative new product that can be consumed by consumers.

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