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    Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
    (Elsevier, 2025) Savas, Burcunur Demir; Gurses, Mustafa; Savas, Adem; Engin, Tunahan; Karaoglu, Mehmet Murat; Binici, HalilI brahim
    The effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir during storage was investigated. Samples were also analyzed in terms of some qualitative properties (dry matter, fat, protein, ash, pH, acidity, L & lowast;, a & lowast;, b & lowast;). Both storage time and different formulations were effective on the qualitative properties of the samples. Organic acid content of the samples ranged from nd-5522.7 mg/L and all kefirs showed pseudoplastic flow. Storage time and rosehip marmalade rate had a statistically significant effect on the determined organic acids, color, rheology, yeast, protein, fat, pH and acidity (p < 0.01). While the number of TAMB was statistically significant during storage (p < 0.05), Lactobacillus, Lactococcus, dry matter and ash rate were not statistically significant (p > 0.05). Further, it was observed that the numbers of mold, coliform bacteria and Staphylococcus aureus in the samples were below detectable levels during storage.
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    Öğe
    Processing-induced modifications in bioactive compounds of black garlic: a comparative analysis with white garlic
    (Codon Publications, 2025) Binici, Halil İbrahim; Savas, Adem; Erim, Burak
    This study aimed to examine the differences in chemical and bioactive components between black garlic and white garlic under various processing conditions. The processing conditions significantly lowered the pH of black garlic while increasing its total acidity and organic acid levels, with citric acid being the dominant organic acid. Total phenolic compounds (TPC) and antioxidant activity in black garlic increased as a result of processing conditions. Notably, aging caused a significant increase in the levels of 5-hydroxymethylfurfural (HMF) and S-allyl-L-cysteine (SAC). Mineral analyses showed that magnesium and selenium levels in black garlic rose with extended aging. Correlation and Principal Component Analysis (PCA) revealed that the health-beneficial components of black garlic were significantly enhanced through processing, differentiating it from white garlic.