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  • Küçük Resim
    Öğe
    Inactivation Effect of Probiotic Biofilms on Growth of Listeria monocytogenes
    (Kafkas Univ, Veteriner Fakultesi Dergisi, 2017) Unal Turhan, Emel; Erginkaya, Zerrin; Uney, Melek Hatice; Ozer, Emir Ayse
    Probiotic lactic acid bacteria and their biofilms have antagonistic activity against food spoilage organisms and pathogenic bacteria. Recently, researchers focused on the use of probiotic biofilms for inhibition of pathogenic bacteria. The aim of this research is to improve probiotic biofilms with optimal prebiotic concentration and to determine their inactivation effect on both planktonic cells and biofilm growth of Listeria monocytogenes. Biofilm formations were detected by using microplate method. Prebiotic ingredients were used to form biofilm with highest viable probiotic cell counts and optimal concentrations of prebiotic ingredients were determined according to the response surface method. Biofilm produced by Lactobacillus casei Shirota and Lactobacillus rhamnosus contained 9.46 and 9.66 log cfu/mL viable cell counts, respectively. Optimal prebiotic concentrations were found 3% casein peptone-0% fructo-oligosaccharides (FOS) for biofilm formation with highest viable cell counts by L. casei Shirota and 1.5% casein peptone-1.5% FOS for biofilm formation with highest viable cell counts by L. rhamnosus. Probiotic biofilms exhibited inactivation against growth of L. monocytogenes and caused a reduction of 0.66-2.01 log cfu/mL for planktonic L. monocytogenes and 0.40-1.69 log cfu/ml for L. monocytogenes biofilm. Planktonic cells of L. monocytogenes were observed to be more susceptible to probiotic biofilms than biofilm of L. monocytogenes. Biofilm of L. rhamnosus showed higher inhibition effect on L. monocytogenes growth than L. casei Shirota. These findings showed that biofilms of probiotic Lactobacillus strains used in this study may be excellent candidate for controlling of pathogenic bacteria.
  • Küçük Resim
    Öğe
    Nanotechnology in Food and Agriculture Industry
    (Springer, 2014) Ozer, Emir Ayse; Ozcan, Melike; Didin, Mustafa
    [Abstract Not Available]
  • [ N/A ]
    Öğe
    Optimisation of low-fat high-protein cookie formulation: effects of using butter and composite flour on nutritional, physical and sensory properties
    (Innovhub Ssi-Area Ssog, 2022) Ozer, Emir Ayse; Ozbuldu, Neslihan; Ozpalas, Beyza
    Consumers demand in food products have changed significantly in the last century with lifestyle changes related to new eating habits. Based on the consumers' demand, the food industry and scientists focus on low fat and calorie functional foods that avoid causing nutrition-related illnesses. Therefore, the aim of this study is to develop a low fat-high calorie functional cookie fortified with composite flour (chickpea 50%, whole grain wheat 25% and oat 25%), butter, almond, dried mulberry, egg powder and whey powder. The statistical analyses were carried out by using response surface methodology (RSM). The nutritional (moisture, ash, fat, protein, carbohydrate, and energy content), physical (diameter and thickness measurement, spread ratio) and sensory properties (colour, appearance, taste-odour, texture, overall acceptability, and affordability) of produced cookies were evaluated. The results indicate that the protein content of cookies increased from 13 g/100 g to 24.38 g/100 g with a 9% reduction in fat and calories for the cookies. A cookie containing 15% butter and 15% composite flour has the highest score for overall acceptability and affordability among the cookie samples. The research showed that low fat-high protein cookies fortified by composite flour, with a highly acceptable and nutrition composition can be produced.
  • [ N/A ]
    Öğe
    Optimization of gluten free cookies produced with nutritious ingredients: Evaluating a new food product
    (Wiley, 2022) Ozer, Emir Ayse
    The aim of this study is develop a nutritionally balanced functional gluten free (GF) cookie with low sugar and high protein content with using composite flour (chickpea, buckwheat, corn and almond milk waste flours). The optimization and statistical analyses were carried out by the central composite design of the response surface methodology. The nutritional, physical and sensory properties of produced cookies were evaluated. ANOVA of models showed that the effects of composite flour and powdered sugar on the moisture, ash, protein, fat, carbohydrate, L*, a*, b*, hardness, overall acceptability were significant (p < .01) and energy, diameter, thickness, spread ratio and mouthful were significant (p < .05). The optimized GF cookie production chosen by the software was 66 g composite flour, 20 g powdered sugar that gives the value of protein 15 g protein and 7.70 spread ratio. The research demonstrated that low sugar high protein GF cookies fortified by composite flour, acceptable and highly nutrition composition can be produced. Novelty impact statement The protein content of the biscuits was increased by using composite flour (chickpea, buckwheat, corn and almond milk waste flour). The sugar content of biscuits was reduced by 20%. A perspective waspresented with new nutritious cookies developed for celiac disease, diabetes and semi-vegetarian.