In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN). Anthocyanins were lost both in gastric (30%) and pancreatic digestions (16%), being only little available (0.6%) in IN. Soymilk had inhibitory effects on TAA. Dairy food matrix components evaluated were found to have distinct effects on the measured bioavailability of individual sour cherry phenolics. This study might aid both consumers and industry on selecting the food matrices to aiding increase in bioavailability.

This study aims to bring different perspective to literature by defining changes in TPC and AA of sucrose impregnation applied jams produced from high antioxidant potential fruit and vegetables. Total phenolic contents were determined by the Folin-Ciocalteau method and total antioxidant activities were determined with ABTS and DPPH radical scavenging methods for both fresh fruits and the jams produced. Major phenolic compounds such as catechin, gallic acid, caffeic acid, hesperidin and betanin were identified by High performance liquid chromatography. In respect of results; jam processing by means of sucrose impregnation was found to result in insignificant decreases in total phenolic contents for persimmon (35.4%), however significant losses were observed for the red beet jam (49.9%). According to DPPH results, as a result of jam processing, insignificant decreases (about 16%) in antioxidant activity levels for persimmon was found whereas for sugar beet jam the reduction was found significant (43.4%). According to ABTS data, jam processing was found to have negative effect on antioxidant activity only for the red beet.

Five different formulations containing buckwheat (Fagopyrum esculentum) flour were used in this study to produce biscuit samples which were then analyzed for proximate composition, textural and sensory properties. The different formulations based on incorporation of egg white, carob syrup, and purified starches into the dough formulation yielded final products with different nutritional, sensory, and textural properties. Use of carob syrup to replace table sugar resulted in biscuits with higher outer appearance scores and significantly harder texture. Purified starch substitution on the other hand resulted in high fracturability values. They also had lower protein and higher energy contents. Egg white substitution was aimed at increasing cohesion in the biscuit dough, however, the dough texture of the plain formulation was also acceptable and very subtle differences in biscuit quality were observed with this alteration in the basic formula.