Person: ÖZCAN SİNİR, GÜLŞAH
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ÖZCAN SİNİR
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GÜLŞAH
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Publication Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather(Univ Philippines Los Banos, 2020-09-01) Seymen, Sezin; Özcan-Sinir, Gülşah; Çopur, Ömer Utku; Seymen, Sezin; ÖZCAN SİNİR, GÜLŞAH; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; AAF-3324-2020; FWH-6677-2022; AAG-8336-2021Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was to produce jam, marmalade and fruit leather from pumpkin ( Cucurbita moschata Duch.) and examine the physicochemical and quality properties of the products such as hydroxymethylfurfural (HMF), total phenolic content, total antioxidant capacity, total sugar, organic acid composition, pH, water-soluble dry matter and moisture. The highest acid content was determined in fruit leather (4.29%), followed by marmalade (0.24%) and jam (0.24%). Pumpkin marmalade (39.07 mg kg(-1)) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg kg(-1)) and jam (17.56 mg kg(-1)), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 mu g gallic acid equivalent (GAE) 100 g dw(-1), respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 mu mol Trolox equivalent (TE) g dw(-1).Publication Determination of physicochemical properties and antioxidant capacity of artichoke (Cynara cardunculus var. scolymus L.) jam produced from different cultivars(Namık Kemal Üniversitesi, 2020-01-01) Durmuş, Feride; Özcan-Sinir, Gülşah; Şahin, Kubra Gizem; Çopur, Ömer Utku; Durmuş, Feride; ÖZCAN SİNİR, GÜLŞAH; Şahin, Kübra Gizem; ÇOPUR, ÖMER UTKU; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; 0000-0002-6431-1428; 0000-0002-1951-7937; 0000-0003-0298-0615; AAF-3324-2020; AAG-8336-2021; EWM-5007-2022; KDF-3924-2024Artichoke jam was prepared from three cultivars; 'Bayrampasa', 'Sakiz' and 'Imported' (Cypriot). Jams were analyzed for physicochemical properties (total dry matter, total soluble solids (degrees Brix), pH, total acidity, reducing sugars (%), total sugars (%), hydroxymethylfurfural, ascorbic acid and colour), antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory properties (color, appearance, odor, taste, consistency and overall acceptability). Water-soluble dry matter and total dry matter contents of artichoke jams were determined between 69.75 - 70.80 g/100 g and 73.36 - 74.36 g/100 g, respectively. As a result of the colour analysis, it was observed that L values were decreased, a values were increased and b values had no significant changes in all samples after the jam-making process. Results of the antioxidant capacity methods were 10.21 - 22.99 mu mol Trolox/g dry weight in CUPRAC method, 7.41 - 7.67 mu mol Trolox/g dry weight in DPPH method and 6.47 - 14.12 mu mol Trolox / g dry weight range in FRAP method, respectively. 'Bayrampasa' sample showed the highest total antioxidant activity according to FRAP and CUPRAC methods and also it had the highest total phenolic content ( 183.36 mg GAE/100 g). In addition, sensory analyzes including colour, odour, taste, consistency and appearance characteristics of the jam samples were performed using "Hedonic Test" method and jam made with 'Imported' sample was determined as the most preferred sample. Consequently, the industry should consider using `Bayrampasa' cultivar for jam production because of its antioxidant activity as well as 'Imported' cultivar had better sensorial properties it can also be contemplated.Publication Antioxidant capacity and physicochemical characteristics of carbonated Erica Arborea Tea Beverage(Mdpi, 2018-09-01) Suna, Senem; Özcan-Sınır, Gülşah; Tamer, Canan Ece; İncedayı, Bige; Çopur, Ömer Utku; SUNA, SENEM; ÖZCAN SİNİR, GÜLŞAH; TAMER, CANAN ECE; İNCEDAYI, BİGE; ÇOPUR, ÖMER UTKU; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0003-3954-0058; 0000-0001-6128-7453; AAQ-8178-2020; AAF-3324-2020; AAG-8503-2021; AAG-8277-2021; AAG-8241-2021; AAG-8336-2021The current study was aimed to generate an innovative tea beverage which has water infusion of Erica arborea. Dehydrated Erica arborea leaves were extracted in boiling water and the solution was brix value-balanced to 8 degrees with sucrose, acid, natural lemon flavor, and antimicrobial agents. Following the blending of additives, carbonation was applied. Besides some physicochemical parameters, total phenolics, bioaccessibility of total phenols, antioxidant capacity, and bioaccessible antioxidants with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity assay (CUPRAC) methods were also investigated. The green-and yellow-tinted beverage was especially rich in potassium and calcium. The total phenolics and bioaccessible phenolics of the beverage were identified as 174.06 +/- 24.53 mg Gallic Acid Equivalent (GAE) 100 mL(-1) and 96.07 +/- 3.96 mg GAE 100 mL(-1), correspondingly. Antioxidant capacity was 27.20 +/- 1.09 mu mol trolox mL(-1), and the bioaccessible antioxidant capacity was 0.17 +/- 0.02 mu mol trolox mL(-1) in DPPH. Measured antioxidant capacity and bioaccessible antioxidant capacity with other assays were 22.41 +/- 2.49 and 3.09 +/- 0.44 mu mol trolox mL(-1) for FRAP; 21.09 +/- 1.65 and 0.02 +/- 0.00 mu mol trolox mL(-1) for CUPRAC. In addition to its nutritional and functional features, Erica arborea tea beverage is preferred in accordance with the panelists' sensorial decision.Publication Effect of osmotic dehydration pretreatment on the drying characteristics and quality properties of semi-dried (Intermediate) Kumquat (Citrus japonica) slices by vacuum dryer(Mdpi, 2022-07-01) Özkan-Karabacak, Azime; Özcan-Sinir, Gülşah; Çopur, Ali Eren; Bayizit, Murat; ÖZKAN KARABACAK, AZİME; ÖZCAN SİNİR, GÜLŞAH; Çopur, Ali Eren; Bayizit, Murat; Bursa Uludağ Üniversitesi/Gemlik Asım Kocabıyık Meslek Yüksekokulu/Gıda Teknolojisi Programı.; Bursa Uludağ Üniversitesi/Bilim ve Teknoloji Uygulama ve Araştırma Merkezi (BİTUAM).; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarım Ekonomisi Bölümü.; 0000-0003-4175-4477; 0000-0003-3954-0058; AAH-2319-2019; AAF-3324-2020; GOV-9693-2022; GOV-7984-2022The effect of osmotic dehydration (OD) pretreatments at different temperatures and immersion times on drying characteristics, total phenolic content (TPC), total antioxidant activity (TAA) (DPPH and CUPRAC methods), and color of kumquat slices dried under vacuum conditions (70 degrees C-100 mbar) was investigated. The OD pretreatment was performed in a sucrose solution (45 degrees Bx) at the temperatures of 40 and 50 degrees C and immersed at times of 30, 60, and 90 min. OD before vacuum drying decreased the total required drying time by up to 70 min compared to the control non-pretreated samples. Page, Modified Page, Henderson Pabis, and Two Terms Exponential models were found to satisfactorily describe the drying behavior of thin layer dried kumquat slices. The minimum and maximum values of effective moisture diffusivity (Deff) for semi-dried kumquat slices were 5.04 x 10(-8) to 7.19 x 10(-8), respectively. OD treatments induced a decline in TPC (5.30-33.92%) and TAA (23.63-59.34% and 4.17-31.67% for DPPH and CUPRAC assays, respectively) of kumquat slices. It was observed that OD pre-treatment can decrease the gross drying time, and make the color and sensorial attributes of dried kumquats better.