Browsing by Author "Usta-Görgün, Buse"

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    Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (gaba) in chestnut milk-fortified yogurt
    (Wiley-hindawi, 2022-11-07) Yılmaz-Ersan, Lutfiye; YILMAZ ERSAN, LÜTFİYE; Şahin, Saliha; ŞAHİN, SALİHA; Özcan, Tülay; ÖZCAN, TÜLAY; Akpınar-Bayizit, Arzu; AKPINAR BAYİZİT, ARZU; Usta-Görgün, Buse; Ciniviz, Melike; Keser, Gökce; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Fen Edebiyat Fakültesi/ Kimya Bölümü.; 0000-0002-0223-3807; AAG-8194-2021; AAH-2892-2021
    As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2, 2 '-diphenyl-1-picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g(-1). According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties. Novelty impact statement The objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk-fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.
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    Publication
    Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology
    (Springer India, 2022-06-13) Usta-Görgün, Buse; Yılmaz-Ersan, Lütfiye; Şahin, Saliha; Usta-Görgün, Buse; YILMAZ ERSAN, LÜTFİYE; ŞAHİN, SALİHA; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü.; AAH-2892-2021; GHG-7570-2022; AAG-8219-2021
    Response surface methodology was used to optimize the chestnut beverage production under the effect of the independent variables including dilution rate (x(1)), dilution temperature (x(2)), pasteurization time (x(3)) and pasteurization temperature (x(4)). The experiments were based on a central composite design with linear and quadratic models employed to study the combined effects of four independent variables. The responses were selected with functional properties such as antioxidative attributes and total phenolic content. The optimal conditions (x(1), x(2), x(3) and x(4)) determined for development of chestnut based functional beverage were a dilution rate of 25.19 g/100 mL, a dilution temperature of 37.562 degrees C, a pasteurization time of 24.996 min. and a pasteurization temperature of 84.433 degrees C. After comparing the predicted and experimental results, the multi-response surface methodology was more stable with a good correlation for a functional chestnut beverage.