Fermented milk cream and its properties

Milk fat has an important role in the formation of fla-vour, aroma, texture proper-ties and quality in milk and dairy products, and milk fat is encapsulated in the glob-ule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kid-ney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fer-mented creams, fat content, production method and used starter cultures vary by country. In this study, fer-mented cream produced in Turkey and in the world classification, production stages, the parameters af-fecting the sensory and tex-tural properties was investi-gated.

Investigation of the effects of animal and plant based milk on satiety and postprandial glucose levels

The aim of this study was to determine the short-term effects of animal and plant-based milk consumption on postprandial glycemia, toughness, food intake of healthy individuals. Cow milk and soymilk were used as the test drink and com-mercial fruit juice as the control group. In the study in which 19 healthy adult subjects participated, fast-ing blood glucose and post-prandial blood glucose ana-lysed, visual analog scale and appetite were ques-tioned. Then, 24-hour food comsumption records were taken and energy and mac-ronutrients were calculated and compared. While the highest energy intake was on the day that cow milk was consumed, no signifi-cant relationship was found between test groups in terms of energy and macronutrient intake (p>0.05). It was de-termined that the difference between fasting and post-prandial blood glucose was in the week in which the highest cow milk was con-sumed and this change was significant (p< 0.05). It was thought that the satiety ef-fect of cow milk may be higher than that of soy milk due to its animal protein and saturated fat content.

Use of propolis in foods and its protective properties

Propolis is a natural mixture of saliva, enzymes and plant secretions which collected by bees from various plants and used for protection of hives against external fac-tors. Biological activities and chemical composition of propolis may vary accor-ding to the plant sources, location and time, and it contains phenolic compo-unds, aromatic acids, essen-tial oils, minerals and vita-mins. Propolis has been used in traditional medicine for various therapeutic pur-poses, and it has a potential as a natural preservative in foods. Propolis may have various protective effects such as reducing microbial growth and oxidation, pre-venting fungus, rotting and weight loss, maintaining product stability and exten-ding shelf life in meat, po-ultry, fish, dairy, vegetables, fruits and fruit juices during storage. However, propolis's unique odor and taste may alter the sensory quality of foods and that may effect its use in the food industry ne-gatively.

Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey

The purpose of this study is to determine the food allergy knowledge, attitudes and practices of food handlers working in five-star hotel kitchens in Turkey and to explore the association between the obtained scores and handlers’ demographic and working characteristics. A cross-sectional survey involving 450 food handlers in the state of Istanbul, Ankara and Antalya, in Turkey, was conducted using a paper-based questionnaire. The total knowledge score of the participants was 11.89 ±2.22 (max 17), attitude score 60.63 ±10.34 (max 75) and practice score 55.60 ±8.01 (max 65). In the comparison based on demographic characteristics; the knowledge (12.10 ±2.15) and practice (56.33 ±5.91) scores of the food handlers who received food allergy training in the hotel they work were found to be significantly higher than those who did not receive food allergy training (p<0.05). Food allergy knowledge of food handlers was evaluated as "average", attitude as "positive", and practice as "low risk practice". The results obtained are expected to contribute to the development of food allergy policies, procedures, and the planning of the necessary trainings for reducing the risks of food allergies and preventing fatal allergic reactions.

Effects of different ingredients on antioxidant and oxidant status of brewed roasted coffee

It was aimed to evaluate the effects of different ingredi-ents on total antioxidant sta-tus (TAS) and total oxidant status (TOS) of the brewed Brazil mild roasted coffee. Sugar, sucralose, butter, co-conut-oil, animal and plant-based milk types were add-ed and milk types&sweeteners were combined separately. TAS and TOS were measured and oxidative stress indice (OSI) was calculated. TAS value of coffee with whole milk was the highest among all coffee types. TOS values of coffee with soy milk, with soy milk+sugar and soy milk+sucralose were lower than all other coffee types. When compared to OSI val-ues, coffee with soy milk, with soy milk+sugar and soy milk+sucralose had the lowest OSI values among all coffee types. Moreover, ad-dition of coconut-oil to cof-fee samples increased the TOS and OSI values of cof-fees. While the TOS and OSI of the sugar and su-cralose addition were found higher in comparison to plain coffee; TOS and OSI of the sucralose addition was lower than those sugar combinations. In conclu-sion, the OSI of the coffee may change depending on the alterations of chemical structures and nutritional matrices by the added in-gredients. The addition of soy milk or sucralose in-stead of sugar or whole cow milk instead of oil-based ingredients could be a promising strategy of reduc-ing the oxidative capacity.

Determination of changes in consumer attitudes and behaviors on food safety caused by the COVID-19 pandemic: Bitlis Eren University example

The COVID-19 pandemic has affected every field as well as the consumer attitudes and behaviors regarding food safety. This study is a cross-sectional study in a screening model planned to determine the changes that the COVID-19 pandemic has made in the personal judgments, attitudes and behaviors of Bitlis Eren University academic and administrative staff on food safety. In the study, online survey method was used as a data collection tool. As a result of the study, the majority of the participants think that COVID-19 is not transmitted through food and that contamination is prevented by keeping the purchased products from outside such as markets and bazaar for at least eight hours. In the participants (66.1 %), it was observed that the time allocated to personal care and hygiene increased with the COVID-19 pandemic. It was found that the importance given by the participants to food safety, agriculture, personal hygiene and sanitation has increased with the COVID-19 pandemic. The majority of the participants reported that with the COVID-19 pandemic, people fear of going without food and the importance of hygiene and sanitation rules in food businesses has increased. It has emerged that the concepts of agriculture, food safety, hygiene and sanitation gained value in the COVID-19 pandemic.

Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk

Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.

Physical, nutritional, textural and sensory qualities of Turkish noodles produced with siyez wheat (Triticum monococcum), kale (Brassica oleracea var. acephala) and chia seed (Salvia hispanica L.)

In this study, physical (cooking time, water ab-sorption, cooking loss and color), chemical (proximate composition, pH, total phe-nolic content, mineral mat-ter (Ca, K, Fe, Mg and Zn)), textural (hardness and adhe-siveness) and sensory (col-or, taste, flavor, appearance, hardness, adhesiveness and overall acceptability) attrib-utes were determined in dif-ferent types of noodles pro-duced from siyez wheat flour, kale powder and chia seed mucilage. Results were statistically evaluated using SAS software. The optimal cooking time for the noo-dles were 20 min and cook-ing loss varied between 8.36-12.22%. Kale powder and chia mucilage addition decreased L* and a* values of the noodles. Ash, crude fiber, mineral matter and total phenolic contents of the noodles were higher and fat contents of the noodles were lower than the control sample. Hardness and adhe-siveness of the noodles were decreased by addition of the kale powder at 10%. The noodles with higher hard-ness and lower adhesiveness were preferred by the panel-ists in sensory evaluation. Increasing the kale powder level in the noodle formula-tion from 5% to 10% result-ed in higher color scores. However, the control sam-ple was the most preferred sample in terms of taste.

In vitro risk assessment of Padina pavonica (Linnaeus) (Brown algae)

Padina pavonica (Linnaeus) Thivy 1960 is a brown algae that is antioxidant, antimicrobial, and anticancer effects and is generally used in soup, salad, and other dishes. However, no studies have been reported on safe consumption in humans to date. For this purpose, this study was conducted to determine the cytotoxic and genotoxic effects of P. pavonica on lymphocytes cultured from human blood. The water extract of P. pavonica was added into culture tubes at various concentrations (0.5-1000 μg/mL). Cytotoxic effects were determined by MTT assay. Antioxidant/oxidant status was evaluated by total antioxidant capacity (TAC) and total oxidative status (TOS) assays. Genotoxic effects were investigated by sister chromatid exchanges and micronucleus assays. Our results showed that P. pavonica had no genotoxic effects, even at higher concentrations. 1000 μg/mL concentration of P. pavonica caused an increase (P<0.05) TOS levels while significantly reducing cell viability. However, low concentrations (50 and 100 μg/mL) significantly increased (P<0.05) TAC levels. In conclusion, P. pavonica can be safely consumed with its non-genotoxic and antioxidant properties in a manner dose-dependent.

Effect of roasting, brewing/cooking techniques on the bioactive compounds of coffee: Benefits on human health as a functional food

Coffee beverage is one of the most popular beverages worldwide and because of its proved health benefits, it may be regarded as functional food. The potential functional properties of coffee beverage have been associated with its bioactive compounds including caffeine, chlorogenic acids, and melanoidins which are Maillard reaction products. The extraction of coffee soluble from the roasted and ground coffee seed is a complex operation and brewing/cooking method plays an important role on the extraction and amount of the key compounds in the coffee beverage. This review provides how the roasting level and brewing techniques affect the key compounds, physicochemical attributes, and health of coffee beverage. The role of compounds caffeine, chlorogenic acids, melanoidins and the diterpenes cafestol and kahweol in the body are reviewed along with their impact on health by examining the results of the studies involving the coffee consumption. According to the reviewed studies daily intake of 2 to 3 cups of coffee beverage is safe and may support metabolic health, mental health, enhance mood, increase alertness, be effective against hypertension, help us to fight depression, prevent several chronical disease risks including type 2 diabetes, Alzheimer’s and Parkinson’s diseases and degenerative diseases, such as cancer like liver cancer, cardiovascular disorders. However, some data implies the negative effects on health that it may be cautious for pregnant women and need to limit coffee consumption no more than 300 mg/d of caffeine.