Et Kaynakli Bi̇yoakti̇f Pepti̇tler Ve Fonksi̇yonel Özelli̇kleri̇

Şimşek, A.; Kılıç, Birol

doi:10.15237/gida.gd16013

Cited by 4 publications

(3 citation statements)

References 35 publications

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“…1c). Şimşek and Artık [5] reported that in 25 grape molasses, the total ash among 3.57-3.83%. Some minerals as mg per 100g such as K, Ca, Mg, P, Na, Fe, Zn, Cu and, Mn determined between 885-978, 124-139, 67-81, 74-87, 30-37, 13.6-15.8, 0.11-0.14, 0.35-0.44, 0.56-0.72 respectively.…”

Section: Microelementsmentioning

confidence: 99%

“…Molasses with naturally rich sugar composition is another food with a high energy value as hazelnuts. Grape molasses is traditional nutrition, rich in sugar (glucose 30-35.0%, fructose 30-34.4%) and minerals (K, P, Ca, Mg, Fe, Mn, Cu, Zn) produced by ltration and evaporation of aqueous extracts of dried fruit or fresh fruit without using any additives or added sugar [5].…”

Section: Introductionmentioning

confidence: 99%

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The Stabilization, Some Physicochemical and Sensory Properties of Hazelnut Butter Fortified With Grape Molasses

Şimşek

Gültekin

Turan

2022

Preprint

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This study determined some physicochemical and sensory properties of hazelnut butter fortified with grape molasses (GMHB), and stabilization conditions were determined for 37 days at 25 and 45 oC. The most suitable GMHB formulations in terms of structure, colour, viscosity, aroma, and preservation of stability were among 73-85.5% Hazelnut puree (HP), 14.5–25.5% Grape molasses (GM), 1.5-3% Stabilizer (Stb) and 1.5% Skim milk powder (SMP). The highest cumulative oil separation was observed in the control samples without Stb, stored at 45 oC. Also, mathematical equations reflecting the relationship between oil separation rates and storage processes (temperature-time) can be used to calculate cumulative oil separation (R2 = 96-99.8%). Added GM, in addition to the rich composition of HP, further enriched the GMHB in terms of mineral matter, sugar, and total phenolics. Among the GMHB formulations, the panellists most liked A3 with high average colour, taste, and odour scores.

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Section: Microelementsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Stabilization, Some Physicochemical and Sensory Properties of Hazelnut Butter Fortified With Grape Molasses

Şimşek

Gültekin

Turan

2022

Preprint

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“…Cys-Cys ve Cys-Arg ACE inhibitör dipeptitlerdir. ACE kan basıncının düzenlenmesinde rol alan bir enzimdir [8]. Gao [11].…”

unclassified

Cyclo(Tyr-Tyr) Dipeptidinin Teorik IR, Raman ve Moleküler Yapı Analizi

Çeli̇k

Akyüz

Özel

2021

Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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Bu çalışmada HT-29, Hela ve MCF-7 hücre hatlarına karşı antikanser etki gösteren Cyclo(Tyr-Tyr) dipeptidinin olası en kararlı yedi konformasyonu tirozin aminoasitlerinin χ yan zincir dihedral açılarına bağlı olarak konformasyon analizi yapılarak belirlenmiştir. Konformasyon analizi sonrasında belirlenen konformasyonlara ait geometrik yapılar, yan zincire ait dihedral açıdaki değişimler ve konformerlerin toplam ve bağıl enerjileri ile bu konformasyonların toplam enerjilerine katkı sağlayan van der Waals, elektrostatik, torsiyon enerji katkıları ayrı ayrı hesaplanmıştır. Konformasyon analizi ile belirlenen en kararlı konformer, Gaussian03 programı kullanılarak, DFT (Density Functional Teory), B3LYP fonksiyoneli ve 6-31++G(d,p) baz seti ile optimize edilmiş ve optimize yapının temel titreşim dalga sayıları aynı teori düzeyinde hesaplanmıştır. Ayrıca, IR şiddetleri, Raman aktiviteleri, potansiyel enerji dağılımları MOLVIB programı kullanılarak saptanmış, Simirra programı ile ölçeklendirilmiş Raman aktiviteleri, Raman şiddetlerine dönüştürülmüştür. Ek olarak bu dipeptidin dimerik formu oluşturulmuş ve DFT/B3LYP/6-31G(d,p) teori düzeyinde optimize edilerek halka yapıya ait w, φ, Ψ dihedral açıları monomer form ile karşılaştırmalı olarak verilmiştir. Dimerik yapının oluşumunda rol oynayan moleküller arası hidrojen bağları belirlenmiştir.

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Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

Kahraman

Dağlıoğlu

Yılmaz

2023

Food Prod Process and Nutr

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The effects of cowpea (Vigna unguiculata) flour on some physical, chemical, textural and sensory properties of Kırklareli meatballs were investigated. For this purpose, cowpea flour was added to the traditional Kırklareli meatball formulation in four different proportions (2, 4, 6 and 8%). As a result of the analysis on cowpea flour; pH, water activity (aw), moisture, protein, fat, ash, carbohydrate, acidity, starch, total dietary fiber, total monounsaturated fatty acids, total polyunsaturated fatty acids, total unsaturated fatty acids and total saturated fatty acids were found as 6.25, 0.52, 10.20, 20.35, 0.53, 2.94, 65.43%, 0.06, 45.09, 20.90, 5.86, 59.88, 65.74 and 34.26%, respectively. Depending on the increase in incorporation rate of cowpea flour, changes in L* (43,40-53,88), b* (13,92-18,11), pH (5,83-5,94), aw (0,96-0,98), moisture (44,03-50,63%), protein (17,70-21,89%), fat (19,49-22,97%), carbohydrate (6,77-12,11%), salt (1,28-1,74%), total dietary fiber (2,81-5,08%) values of the raw samples and a* (5,64-9,44), b* (9,77-18,06), moisture (39,27-45,24%), protein (19,92-23,45%), fat (23,08-26,19%), carbohydrate (5,92-11,30%), total dietary fiber (3,28-5,40%) values of the cooked Kırklareli meatball samples were statistically significant (P < 0.05), while the changes in weight loss, ash, free fatty acidity, texture and sensory results were found insignificant (P > 0.05). Total saturated, total unsaturated and trans fatty acid contents of cowpea flour added meatball samples were significantly (P < 0.05) different from the control samples. In the sensory analysis, meatball samples with 4% cowpea flour received the highest general acceptability score. According to the obtained data, cowpea flour can be added up to 4% on basic meat values without changing the textural and sensory properties of Kırklareli meatballs. Cowpea flour could be added as a functional ingredient in meatballs. Graphical Abstract

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Et Kaynakli Bi̇yoakti̇f Pepti̇tler Ve Fonksi̇yonel Özelli̇kleri̇

Cited by 4 publications

References 35 publications

The Stabilization, Some Physicochemical and Sensory Properties of Hazelnut Butter Fortified With Grape Molasses

The Stabilization, Some Physicochemical and Sensory Properties of Hazelnut Butter Fortified With Grape Molasses

Cyclo(Tyr-Tyr) Dipeptidinin Teorik IR, Raman ve Moleküler Yapı Analizi

Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

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