Browsing by Author "Certel, Muharrem"

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Effect of cherry laurel (Laurocerasus officinalis Roem.) incorporation on physical, textural and functional properties of cakes and cookies
(Uludağ Üniversitesi, 2015-09-14) Konak, Ülgen İlknur; Erem, Fundagül; Altındağ, Gülçin; Certel, Muharrem
Cherry laurel (Laurocerasus officinalis Roem.) is a highly nutritious fruit and can be consumed in both fresh and processed form. Due to its phenolic compounds, cherry laurel demonstrates antioxidant activity and may therefore be evaluated as an ingredient to obtain a functional food. This study was performed to investigate the possible usage of dried cherry laurel fruit in the production of cakes and cookies, and to develop a novel formulation of these products. Cakes (0, 10, 20, 40%) and cookies (0, 5, 10, 20%) were incorporated with a coarse milled form of dried cherry laurel, and the quality of the baked products was evaluated by determining the color, texture, sensory properties, total phenolic content and antioxidant capacity. All of the color values (L*, a*, b*) were significantly (p<0.05) affected by the level of fruit. Fruit level also had a significant (p<0.05) effect on the total phenolic content and antioxidant capacity, and these values were found to be increased with increasing fruit levels. It was observed that the increase in cherry laurel addition resulted in firmer cakes, but softer cookies. In addition, a decrease was observed in the springiness values of 40% fruit-containing cakes as compared to the control sample. Sensory evaluation of the products showed satisfactory results. Products containing higher levels of fruit were generally the most preferred by the panelists.
Elemental compositions and stable isotope signatures for determining the geographical origin of salep orchids collected from different regions of Turkey
(Elsevier, 2023-09-15) Bilgin, Ayşe Kevser; Cengiz, Mehmet Fatih; Karakaş-Budak, Barçın; Gümüş, Cevdet; Kılıç, Serpil Aliriz; Perinçek, Fatih; Basançelebi, Onur; Sezik, Ekrem; Certel, Muharrem; BİLGİN, AYŞE KEVSER; Bursa Uludağ Üniversitesi/Keles Meslek Yüksekokulu/Gıda Teknolojisi Bölümü; 0000-0003-1508-5345; AAG-7223-2021
Salep is a highly valued natural food and medicinal commodity with strict regulations on its use and export. It is produced from tubers of orchids and consumed for its delectable and functional qualities in different parts of the world. This study aimed to identify and compare the elemental composition and isotope ratios of salep based on discrimination of geographical origins. The samples were collected from five different regions (North, Southwest, South, Southeast and East Anatolia) of Turkey. The 21 microelements (Li, Be, Ti, V, Cr, Mn, Fe, Ni, Co, Cu, Zn, Ga, Se, Rb, Sr, Mo, Sb, Cs, Ba, Tl and Bi) were determined by inductively coupled plasma mass spectrometry (ICP-MS), while the isotope ratios (313C, 315N, 318O and 32H) were determined using isotope ratio mass spectrometry (IRMS). According to the ICP-MS results, Fe, Zn and Mn comprised around 77% of the elemental composition. North Anatolia samples had higher concentrations of Cr and Ni, while samples from Southeast and East Anatolia regions were enriched in Cs. Isotopic ratios varied significantly between samples and minimum and maximum ratios were determined as -29.76 and -26.63%o, 0 and 6.66%o, 28.09 and 37.31%o, -144.86 and -84.20%o for the 313C, 315N, 318O and 32H, respectively. Collected isotopic data was also evaluated by multivariate statistical analyses to discriminate according to their geographical origins of salep tubers. According to the findings, the samples had a characteristic isotopic fingerprint and the isotope ratios can be important predictors for the discrimination of geographical origins. Results indicate the significant compositional variation between salep of different origins, which may be attributable to differences in environmental conditions such as climate and soil composition and intrinsic factors such as fungal associations of orchids.