In this research, anti‐radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been investigated. Anti‐radical activity (DPPH scavenging activity) of bread samples increased significantly with the increase in GPP level. TPC of bread prepared without GPP addition was 35.29 mg GAE/100 g, whereas 10% GPP addition resulted in the bread with a value of 89.43 mg GAE/100 g. The L*, a* and b* values for the crust and crumb of the bread samples were significantly (P < 0.05) altered by the addition of GPP. In sensory evaluation, breads with 2% and 5% GPP had similar acceptability values, and the differences among other sensory properties were not statistically significant (P > 0.05). GPP addition has been found to contribute the bread to improve its functional properties. Practical Applications According to the present study, incorporation of GPP at about 5% (w/w, flour basis) in bread formulation positively contributes to the TPC and anti‐radical activity, hence has the potential for commercial application. The pomace could be used in baked goods, thus allowing production of alternative products. As functional food products are a major trend of the current food industry, it is quite likely to extend the application of GPP in bakery industry.

In this study, shortening content in a wire‐cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies (P ≤ 0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations (P ≤ 0.01). TDF contents of the cookies increased significantly (P ≤ 0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%. PRACTICAL APPLICATIONS Province of Malatya (Turkey) is one of the major apricot and apricot kernel producing regions in the world. Apricot kernels are generally exported and the importing countries use it especially in the production of oil, benzaldehyde, cosmetics, active carbon and aroma. Apricot kernels are also utilized in retail bakeries and consumed as appetizers. Cookies are one of the most popular bakery products and textural characteristics of cookies are highly influenced by their fat content. Health specialists recommend that daily fat consumption should not exceed 30% of the total calories in a diet. In this study, the preparation of apricot kernel flour (AKF), which does not require much processing and has the advantage of including other nutrients, was achieved. With the production of high‐fiber and low‐fat cookies by the usage of AKF, an exciting new potential as a food ingredient, especially in cereal products, is offered.

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A significant portion of the problems faced by veterinarians is related to communication. These problems are intensely experienced between veterinary practitioners and animal owners; yet no lectures or courses aiming to improve professional skills are available in the curriculum of veterinary schools in Turkey. In this study, all students currently enrolled at, and 1992 and 1998 graduates of, the Veterinary School of Firat University (VSFU), Turkey, were surveyed to evaluate the attitudes of veterinary students and graduates toward technical and professional skills. Data were collected from 581 students and 61 recent graduates via personal interviews with students and questionnaires mailed to graduates; information was obtained about participants' technical and professional skills. The overall response rate was 85%. The results show that learning about technical and professional skills is highly valued; competence and comfort in skill sets are associated with comfort in establishing communication with instructors. Positive correlations were also noted between feeling comfortable with and feeling competent in both skill sets. In conclusion, it appears to be essential to introduce courses addressing improvement of professional skills to the curriculum of veterinary schools in Turkey, given that a successful veterinarian profile requires feeling competent in and comfortable with both technical and professional skills.

ABSTRACT:In this study, veterinary students and veterinary educators from Firat Veterinary School, Istanbul Veterinary School and Selcuk Veterinary School were surveyed to evaluate their a�itudes to animal use in research. Data were collected from 330 students and 204 educators by personal interviews. All participants showed anthropocentric a�itudes toward animal use in research. Most of the participants agreed on items regarding the animal tests being easier, more scientific, more common, more economical and more reliable than alternative methods, but they also signified that they did not agree with the item indicating that the animal experimentation is more conscience. In conclusion, we can state that both the veterinary students and the educators are in a complete dilemma in the discussions regarding the animal experimentation. In order to avoid the negative circumstances that can arise from this dilemma, it could be said that veterinary schools should be supported in this aspect with related courses to be included within their curriculum.