Beslenme ve Diyetetik Bölümü Koleksiyonu

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https://hdl.handle.net/20.500.12491/151

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Serum visfatin levels are positively correlated with dietary carbohydrate and polyunsaturated fatty acid intakes in type 2 diabetes mellitus patients
(Elsevier Science Sci, 2023) Öztürk, Nurefşan Konyalıgil; Çiçek, Betül; Tekin, Tuba; Güntürk, İnayet; Yazıcı, Cevat; Karaca, Züleyha; Sönmez, Meltem
Aims: To investigate the relationship between dietary intake and biochemical parameters and anthropometric measurements and serum visfatin concentrations. Study design: A case-control study. Methods: The study was carried out in 30 type 2 diabetes mellitus (T2DM) and 30 sex, age and body mass index (BMI) matches healthy control subjects. Biochemical parameters (glycemic and lipid profile, insulin resistance), anthropometric measurements (weight and bioimpedance) and dietary intake evaluation were obtained. Visfatin was assayed with ELISA method. Results: The mean BMI of the case group was 31.36 +/- 4.37 kg/m(2) and 29.80 +/- 3.53 kg/m(2) in the control group (p = 0.134). The results revealed a significant increase in the weight, waist circumference, waist/hip ratio, visceral fat ratio, fasting glucose level, HbA1c and fasting insulin as well as in insulin resistance (HOMA-IR) among T2DM patients when compared with controls (p < 0.05). Serum visfatin levels were higher in the subjects with T2DM than healthy control subjects (p < 0.05). There was no significant correlation between visfatin levels and biochemical parameters and anthropometric measurements in patients with T2DM. Serum visfatin level was positively correlated with carbohydrate (CHO) and polyunsaturated fatty acid (PUFA) in T2DM patients (r = 0.406, p = 0.026; r = 0.404, p = 0.027, respectively). Conclusion: T2DM patients compares with healthy control group increased serum visfatin levels. PUFA and CHO intake was found to be positively associated with visfatin levels.
Roles of citrus fruits on energy expenditure, body weight management, and metabolic biomarkers: A comprehensive review
(Oxford University Press Inc, 2023) Aslan, Merve Nur; Karaçağıl, Betül Sukan; Tek, Nilüfer Acar
Citrus fruits are widely consumed for their nutritional and health benefits. They belong to the Rutaceae and have many varieties, such as sweet orange (Citrus sinensis), which is the most popular. Citrus fruits are rich in water (>80%), dietary fiber, and vitamins. They also contain bioactive components, which may modulate energy metabolism and lipid oxidation through various mechanisms. These mechanisms include stimulating b3-adrenergic receptors, increasing mitochondrial biogenesis and thermogenesis, activating AMP kinase and peroxisome proliferatoractivated receptor-gamma coactivator-1a pathways, inhibiting lipogenesis and lipid accumulation, and inducing browning of white adipose tissue. This review summarizes the mechanisms and outcomes of citrus fruits and their metabolites on energy metabolism and body weight in different experimental models. The literature was searched for in vitro and in vivo animal and human studies that investigated the effects of citrus consumption on energy expenditure, thermogenesis, adipogenesis, and lipid accumulation. Citrus fruits and their metabolites have shown promising effects on energy metabolism and lipid oxidation in in vitro and in vivo animal studies. However, the evidence from human studies is limited and inconsistent. Possible reasons for the discrepancy are briefly discussed, and knowledge gaps and research needs are identified for future studies. Citrus fruits may have beneficial effects on energy metabolism and body weight, but more rigorous and welldesigned human trials are needed to confirm their efficacy and safety.
Inhibitory effect of organic acids on human neutrophil Myeloperoxidase's peroxidation, chlorination, and nitration activities
(Walter de Gruyter GmbH, 2023) Sarkarati, Bahram
Objectives Myeloperoxidase from polymorphonuclear leukocytes is an important enzyme in oxidative metabolism and has a key role in tissue injuries in oxidative stress and inflammatory conditions. Therefore, its inhibitors have become the focus of studies on new drug development in recent years. The aim of the study was to determine the inhibitory effect of organic acids on the peroxidation, chlorination, and nitration activities of myeloperoxidase.Methods Seven organic acids naturally abundant in plants were tested. Different activities of myeloperoxidase were measured in the presence of various amounts of organic acids, and inhibition rates and kinetic parameters were determined for each organic acid separately.Results All the organic acids examined had inhibitory effects on the different activities of myeloperoxidase. Comparison of the IC50 values obtained for peroxidation, chlorination, and nitration activities showed that oxalic acid was the strongest inhibitor of myeloperoxidase activity, while citric acid and succinic acid were the weakest.Conclusions The results suggested that all the organic acids examined are inhibitors of myeloperoxidase. In particular, oxalic acid and fumaric acid are popular candidates for drug development research. More studies are needed to determine the in vivo effects of organic acids and their effects in the treatment of disease.
Cyanotoxin genotoxicity: A review
(TAYLOR & FRANCIS INC, 2022) Yılmaz, Serkan; Ülger, Taha Gökmen; Göktaş, Bayram; Öztürk, Şahlan; Karataş, Duygu Öztaş
Cyanobacteria are broadly producing secondary metabolites including cyanotoxins. More than 40 genera of cyanobacteria produce cyanotoxins. The presence of cyanotoxins in water presents a global problem due to environmental deterioration and possible toxic effects to human and animals. Because of anthropogenic activities and climate change, the occurrence of these toxins have been increasing worldwide. The major route of human exposure to cyanotoxins is the oral intake. Increased exposure of cyanotoxins brings some risks related to public health. In this review, possible genotoxic effects of well-known cyanotoxins (Cylindrospermopsin, Microcystin-LR, Nodularin, Anatoxin-a and Homoanatoxin-a) were deeply reviewed. This article aimed to explain genotoxic activity and mechanisms underlying the genotoxic effects of cyanotoxins by reviewing large databases.
The feasibility of anthropometric measurements for evaluation of abdominal obesity in patients with autosomal dominant polycystic kidney disease: A cross-sectional study
(ARAN EDICIONES, S L, 2022) Özkan, Özlem Persil; Cebeci, Egemen; Sevim, Yonca; Savaş, Yıldıray; Öztürk, Savaş; Tayfur, Muhittin
Introduction: total kidney volume (TKV) increases in patients with autosomal dominant polycystic kidney disease (ADPKD), which perturbs anthropometric measurements. Objectives: the primary objectives were to investigate the accuracy of waist circumference (WC) and waist-to-hip ratio (WHR) for determining abdominal obesity in patients with ADPKD by comparison with magnetic resonance images. The secondary objectives were to investigate the associations of energy/macronutrient intake with WC and WHR. Methods: sixty patients with ADPKD were recruited from a nephrology outpatient clinic in this cross-sectional study. Main outcome measures were: TKV, total subcutaneous fat (TSF), total intraperitoneal fat (TIF), WC, WHR, body mass index (BMI), skinfold thickness (SFT), and energy/ macronutrient intake. Results: mean age was 48.6 ± 11.3 years, 38 of 60 were women, median TKV was 1486 (IQR, 981-2847) mL. The patients classed as obese by the BMI had higher WC, TSF, TIF, and SFT than did non-obese; however, WHR was similar in obese and non-obese men. In the all-patients group, the WHR of obese and non-obese patients were also similar. TKV was positively correlated with WC and WHR in women, but not in men. In the multivariate analysis, TKV was an independent factor affecting WC and WHR in women. Dietary fat intake was similar in groups with and without abdominal obesity according to WC and WHR. Conclusions: in women with ADPKD, WC and WHR may not be accurate anthropometric measurements for evaluation of abdominal obesity; however, they may be associated with TKV.
What changed between 2008-2020 about Employees' perception of hygiene in the catering industry in Ankara (Turkey)?
(Amer Inst Mathematical Sciences-Aims, 2021) Uçar, Aslı; Ülger, Taha Gökmen; Çakıroğlu, Funda Pınar
Food safety is a public health concern because foodborne diseases have been increasing in recent years due to several factors such as urbanization, globalization and changes in consumer habits. Many countries in the world, including Turkey have upgraded their laws about food and personnel hygiene in the catering industry and undertaken changes to the organizational structure of their regulatory institutions to protect consumers' health. In this study, it was aimed to evaluate the perceptions of food processors on food safety and to determine whether there has been a change in this matter over the last 12 years. The data has been collected by conducting face to face interviews and having 500 employees from the sector fill in a questionnaire constructed for this purpose. The responses to the questionnaire have been measured by assigning 'hygiene perception points' to each respondent according to their replies. These hygiene perception points have been analysed in terms of gender, age, educational level and work experience of the employees involved. The results have revealed that employees between the ages of 26-34, women, university graduates have a higher level of perception of hygiene than other age groups, men, those with lower education levels, respectively. Hygiene perception points were found to be higher compared to the results obtained 12 years ago. The positive changes observed in the hygiene perception points are thought to result from the differences in the legislation of the years in which both studies were conducted. It is thought that the obligatory of providing hygiene and food safety training to individuals working in the catering sector with law changes leads to positive changes in the employees. Legally compulsory training activities can overcome many sanitation and safety problems that result from misinformed or uninformed employees.
The role of duodenal jejunal bypass liner in obesity treatment
(AMER INST MATHEMATICAL SCIENCES-AIMS, 2021) Tayfur, Muhittin; Özcan, Çiğdem; Çakıroğlu, Funda Pınar; Ülger, Taha Gökmen
Endoscopic bariatric procedures including Duedenal Jejunal Bypass Liner (DJBL) have become widespread in obesity treatment in recent years. The aim of this systematic review was to assess the role of DJBL in obesity treatment. A comprehensive search of several databases, including Cochrane Library, PubMed, and Web of Science was conducted to December 2020. Twenty-four clinical studies were assessed. According to the results, it is clear that DJBL provides effective weight reduction at 6-12 months and significant improvements in parameters associated with metabolic syndrome and cardiovascular disease. This technique also has potential to reduce comedications in patients with obesity and type 2 diabetes. Although these positive effects of DJBL are clear, its effect on liver, pancreatic functions, and inflammation markers are not clear yet. In addition, the overall and serious complication (gastrointestinal bleeds, pancreatitis, hepatic abscess, obstruction of the sleeve, biliary colic without cholecystitis and cholangitis) rate causing from the DJBL is very high. DJBL has not been approved by the Food and Drug Administration due to the frequency and severity of complications it causes. While it is certain that DJBL has significant effects on obesity and obesity related comorbidities, the safety aspect needs to be improved.
Control of listeria monocytogenes biofilm on industrial surfaces by cell-free extracts of lactobacillus plantarum
(Wiley, 2021) Kıran, Fadime; Akoğlu, Aylin; Çakır, İbrahim
In this study, the anti-microbial and anti-biofilm potential of the cell-free extract (CFE) of Lactobacillus plantarum was assessed against Listeria monocytogenes 32 isolated from the food sample. CFE of L. plantarum showed high anti-microbial activity (15.5 +/- 1.4 mm diameter zone) against L. monocytogenes 32. The anti-biofilm forming activity with the sub-minimum inhibitory concentration (MIC) value of CFE (15.625 mg/L) for 24 hr co-incubation period was obtained with the 90 +/- 7.9% inhibition. Co-incubation assay was also carried out on different surfaces such as stainless steel, polypropylene, and polyvinyl chloride. Viable cells in the formed biofilm were counted and the greatest reduction (5.22 log CFU/cm(2)) was achieved on polyvinyl chloride surface. Both biofilm formation and inhibition were also visualized by Scanning Electron Microscopy. It was observed that the biofilm of L. monocytogenes 32 was thread-like, binding one cell to another and the surface by the extracellular polymeric substance. Practical applications The dairy, meat, poultry, and seafood industries are the main food sectors where the biofilm formation of food-borne pathogens is observed. Listeria monocytogenes is one of the most noteworthy among them. High costs, procurement difficulties, or resistance problems limit the practical use of several approaches focused on the inhibition of L. monocytogenes biofilms. To prevent biofilm formation and/or to destroy cells embedded in biofilm via lactic acid bacterial strains and/or their metabolites has been remarkable in recent years. In the light of data obtained in this study, the cell-free extract of L. plantarum with its anti-microbial and anti-biofilm activity may be used to design as a bio-control strategy with its safe and environmentally friendly properties for prevention of biofilm formation of L. monocytogenes.
The effect of some environmental conditions on planktonic growth and biofilm formation by some lactic acid bacteria isolated from a local cheese in Turkey
(Springer, 2020) Akoğlu, Aylin
Objective The purpose of this study was to determine the effect of some environmental conditions (different temperature degrees and pH values, different salt, glucose and lactose concentrations) on the planktonic growth and biofilm formation ability of the lactic acid bacteria (LAB) isolated from a local cheese in Turkey. Results It was determined that Enterococcus lactis EC61 and Enterococcus faecalis EC41 are the most resistant bacteria to the changing environmental conditions and they can stably maintain their planktonic growth in the pH values of 6.5, 7.0, 7.5, and 8.0; in the salt concentrations of 4% and 6.5%; in the glucose concentration of 0.5%; and in the lactose concentrations of 0.5%, 1.5%, and 2.5%. It was found that all strains had the biofilm formation ability and especially the biofilm formation of Enterococcus lactis EC61 and Enterococcus faecalis EC41 strains significantly increased in the acidic pH values and in the increasing glucose and lactose concentrations, and significantly decreased in the increasing salt concentration. Conclusions When considered in terms of LAB potential as a starter culture, specifying the effect of some environmental conditions on the planktonic growth and biofilm formation ability is important for the food industry. As a conclusion, it was determined that lactic acid bacteria, which were previously determined to have some starter culture characteristics, had additional properties on the way to being an starter culture.
Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey
(Elsevier, 2020) Öztürk, Sinem Bilgin; Akoğlu, Aylin
The purpose of this study is to determine the importance given by food and beverage enterprises to local foods within the understanding of food sustainability and to evaluate the present application in these enterprises within this regard. Semi structured interview technique among qualitative research techniques was used. Interviews were made with the authorities (chef, chef & owner, sous chef, business manager and employer) of food and beverage enterprises (n = 25) determined through purposive sampling method. As the result of the study, it was detected that local food products were present in the kitchen (n = 16) and in the menus (n= 19) of food and beverage enterprises. Most of the enterprises which use local food during food preparation, stated that they did not have any problems in the cost (n = 14), accessibility (n = 13), product quality (n = 13) and seasonality (n = 13) among the obstacles determined based on the related literature. Prevailing motivation sources in local food preference were determined as good taste (n = 12), freshness (n = 10), enterprise concept (n = 8), menu continuity (n = 6) and customer demand (n = 3) in order. Sustainability was not mentioned as a motivation source for the enterprises. It was determined that only three of the enterprises had food sustainability perception, whereas sustainability of the culinary culture was among the objectives of seven of them. Although the products of local food take place in food and beverage enterprises for this sample, it is concluded that this is not done with a consciousness of sustainable food.
Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet
(Elsevier, 2020) Bıyıklı, Merve; Akoğlu, Aylin; Kurhan, Şebnem; Akoğlu, İlker Turan
In this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is consumed at a low level in Turkey but the nutritional level of which is much closer to the red meat and which is far healthier than the meat, was cooked by means of the Sous Vide technique having many advantages. The effects of different Sous Vide cooking temperature-time combinations (65, 70, 75 degrees C x 20, 40, 60 min) on the physicochemical, microbiological, and sensory properties of the turkey cutlet samples were determined in detail. Based on the experimental analyzes, as the cooking temperature increased from 65 degrees C to 75 degrees C, the values of cooking yield, moisture, a*, and elasticity decreased; but, the values of cooking loss, thiobarbituric acid, pH, hardness, toughness, cohesiveness, and chewiness showed increased. At the same temperatures, as the cooking time increased from 20 to 60 min; the values of the cooking yield, moisture, L*, a*, toughness, adhesiveness and elasticity values decreased but the cooking loss, fat, pH, hardness, propensity, adhesiveness, and chewiness increased monotonously. It was observed in the microbiological analyses that the count of total mesophilic aerobic bacteria decreased approximately by 2 log CFU/g for the samples prepared in each cooking temperature-time combinations. Only in the samples cooked at 65 degrees C for 20 min, the presence of Listeria spp. was detected. Sensory properties of sous-vide cooked turkey cutlets such as color, brightness, fibery appearance, taste-whole impression, sensorial texture were more preferable at low temperature-time combinations. Considering all the results, it was suggested that longer cooking time at low temperature would be outstanding for product quality and safety.
Genotoxic effects of mycotoxins
(Pergamon-Elsevier Science Ltd, 2020) Ülger, Taha Gökmen; Uçar, Aslı; Çakıroğlu, Funda Pınar; Yılmaz, Serkan
Fungi produce mycotoxins in the presence of appropriate temperature, humidity, sufficient nutrients and if the density of the mushroom mass is favorable. Although all mycotoxins are of fungal origin, all toxic compounds produced by fungi are not called mycotoxins. The interest in mycotoxins first started in the 1960s, and today the interest in mycotoxin-induced diseases has increased. To date, 400 mycotoxins have been identified and the most important species producing mycotoxins belongs to Aspergillus, Penicillium, Alternaria and Fusarium genera. Mycotoxins are classified as hepatotoxins, nephmtoxins, neurotoxins, immunotoxins etc. In this review genotoxic and also other health effects of some major mycotoxin groups like Aflatoxins, Ochratoxins, Patulin, Fumonisins, Zearalenone, Trichothecenes and Ergot alkaloids were deeply analyzed.
Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4 and 12 centigrade degrees
(Facta-Fundacio Arnco Ciencia Tecnologia Avicolas, 2018) Akoğlu, İlker Turan; Bıyıklı, Merve; Akoğlu, Aylin; Kurhan, Şebnem
The aim of this study was to determine the quality and shelf life of sous vide turkey cutlet stored at 4 and 12 degrees C. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked using sous vide technology (65 degrees C/40 min), chilled at 3 degrees C and stored at 4 and 12 degrees C for 5 weeks. Microbial (TMAB, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts, Salmonella spp., L. monocytogenes, Cl. perfringens), physical-chemical (pH, water activity, TBARS, L*a*b* colour, texture profile analysis and shear force) and sensory (appearance, colour, odour, flavour, juiciness, chewiness and acceptance) parameters were determined. According to the results of mesophilic bacterial counts and sensory analysis, the shelf life of the sous vide turkey cutlet, cooked at 65 degrees C for 40 min, was determined as 28 days at 4 degrees C while 15 days at 12 degrees C. Salmonella spp., L. monocytogenes, Cl. perfringens were not detected in turkey cutlet samples during the storage period. It was detected that sous vide cooked provided convenient ready-to-eat foods and a long shelf life for turkey cutlet.
Effects of bacterial cellulose as a fat replacer on some properties of fat-reduced mayonnaise
(Ars Docendi, 2018) Akoğlu, Aylin; Çakır, İbrahim; Karahan, Aynur Gül; Çakmakçı, M. Lütfü
In the present study, the effects of bacterial cellulose on the sensory evaluation and rheological behavior of fat-reduced mayonnaise were examined. Oil content of samples was reduced from 75% to 60% and replaced by BC at levels of 0.25%, 0.50%, 0.75%, 1% and 2%. The pH of the control sample was significantly lower (P<0.05) than that of groups containing BC and the control sample had higher viscosity than the other groups. All samples were found to exhibit non-Newtonian pseudoplastic behavior. The results of sensory evaluation indicated that there was no significant difference (P<0.05) between groups in terms of smell, thickness, oiliness and aftertaste. BC could therefore be used as a fat replacer in the production of fat reduced mayonnaise.
Otel yöneticilerinin gastronomi turizmi algılarının değerlendirilmesi
(2018) Demirbilek, Elif; Şengül, Serkan; Akoğlu, Aylin
Gastronomi faaliyetlerinin popüler hale gelmesi, otel işletmeleri içinde gastronomi turizmi etkinliklerinin önemli bir rekabet avantajı unsuru haline dönüşmesine neden olmuştur. Otellerde gastronomi adı altında etkinlikler düzenlenmekte ve bu kapsamda menülerde değişiklikler gerçekleştirilmektedir. Bu çalışmanın amacı otel yöneticilerinin gastronomi turizmi algılarını değerlendirmek ve gastronomi turizmi hakkında düşüncelerinin tespit etmeye çalışmaktır. Çalışmanın gastronomi turizmi ile otel işletmeciliği ilişkisini ortaya koyması bakımından yazına katkılar sağlayacağı düşünülmektedir. Araştırma kapsamında uluslararası toplantılar, fuarlar, organizasyonların yanı sıra doğal, tarihi ve kültürel nedenlerle ziyaret edilen Ankara ilinde faaliyet gösteren beş yıldızlı yabancı bir zincir otel işletmesinde, otel yöneticilerinin gastronomi turizmiyle ile ilgili görüşleri alınmıştır. Nitel araştırma modelinin kullanıldığı çalışmada veriler görüşme tekniği ile toplanmıştır. Araştırmada otel yöneticilerinin gastronomi turizminin otel işletmeleri için pazarlamada rekabet aracı olduğu, otel departmanlarının eşgüdümü sayesinde gastronomide başarılı olunacağı ve menülerinde yöresel ürünlere yer vermenin önemli olduğu sonuçlarına ulaşılmıştır. Elde edilen sonuçlar doğrultusunda gastronomi turizmi konusunda otel işletmelerine öneriler sunulmuştur.
Türkiye’de fine dining restoranlara bakış: Mutfak yöneticileri üzerine bir araştırma
(2018) Akoğlu, Aylin; Öztürk, Emre
Fine dining restoran ulusal nitelik taşımayan, farklı etnik mutfaklardan etkilenen, yaratıcılığın ön planda olduğu,Fine dining restoran ulusal nitelik taşımayan, farklı etnik mutfaklardan etkilenen, yaratıcılığın ön planda olduğu, besin değeri yüksek ancak küçük porsiyonların yer aldığı, genellikle sezonluk ve yerli ürünlerin kullanıldığı, atmosferin ve servisin üst düzey sunulduğu ve fiyatların standartların üzerinde olduğu bir restoran çeşididir. Türkiye’de fine dining restoranlar bulunmasına rağmen sayıları oldukça az ve uygulama biçimleri yurtdışındaki örneklerine kıyasla farklılık arzetmektedir. Bu çalışmada Türkiye’deki fine dining restoranların bilinme düzeyi ve uygulanma şekli gibi konularda saptamalar yapmak amaçlanmıştır. Konu ile ilgili olarak alanında uzman 16 şef ve bir akademisyen şefe yarı-yapılandırılmış görüşme tekniğine uygun olarak hazırlanan sorular yöneltilmiştir. Elde edilen bulgular doğrultusunda fine dining restoran konseptinin ülkemizde kabul görmesinin zor olduğu, Türk insanının buna hazır olmadığı, hali hazırdaki fine dining uygulamalarının da konsept olarak doğru işlemediği, doğru işleyenlerin de fiyat politikaları başta olmak üzere ürün tedarikinin zorluğu gibi sebepler dolayısıyla uzun ömürlü olamadıkları sonucuna ulaşılmıştır. Yapılan bu çalışma, alanında yetkin kişilerin konu ile ilgili görüşlerinin belirlenmesine imkan tanıdığından mevcut anlayışın düzeltilmesi ve yeni çalışmalara yol göstermesi adına önem teşkil etmektedir. besin değeri yüksek ancak küçük porsiyonların yer aldığı, genellikle sezonluk ve yerli ürünlerin kullanıldığı, atmosferin ve servisin üst düzey sunulduğu ve fiyatların standartların üzerinde olduğu bir restoran çeşididir. Türkiye’de fine dining restoranlar bulunmasına rağmen sayıları oldukça az ve uygulama biçimleri yurtdışındaki örneklerine kıyasla farklılık arzetmektedir. Bu çalışmada Türkiye’deki fine dining restoranların bilinme düzeyi ve uygulanma şekli gibi konularda saptamalar yapmak amaçlanmıştır. Konu ile ilgili olarak alanında uzman 16 şef ve bir akademisyen şefe yarı-yapılandırılmış görüşme tekniğine uygun olarak hazırlanan sorular yöneltilmiştir. Elde edilen bulgular doğrultusunda fine dining restoran konseptinin ülkemizde kabul görmesinin zor olduğu, Türk insanının buna hazır olmadığı, hali hazırdaki fine dining uygulamalarının da konsept olarak doğru işlemediği, doğru işleyenlerin de fiyat politikaları başta olmak üzere ürün tedarikinin zorluğu gibi sebepler dolayısıyla uzun ömürlü olamadıkları sonucuna ulaşılmıştır. Yapılan bu çalışma, alanında yetkin kişilerin konu ile ilgili görüşlerinin belirlenmesine imkan tanıdığından mevcut anlayışın düzeltilmesi ve yeni çalışmalara yol göstermesi adına önem teşkil etmektedir.
Bıldırcın nugget üretimi ve depolama stabilitesinin belirlenmesi
(2019) Gülüm, Levent; Akoğlu, İlker Turan; Akoğlu, Aylin
Bu çalışmada bıldırcın nugget üretimi ve depolama stabilitesinin belirlenmesi amaçlanmıştır. Çalışmada %75 bıldırcın eti ve %25 piliç eti kullanılarak nuggetlar (BN) üretilmiş, ardından 4°C ve -18°C’de depolanarak kimyasal, mikrobiyolojik ve duyusal analizleri gerçekleştirilmiştir. Yapılan analizlerde BN örneklerinin su, yağ, protein ve kül içeriği sırasıyla, %55.97, %8.84, %16.17 ve %2.08 olarak tespit edilmiştir. Yağ asitleri bileşimine bakıldığında, en yüksek orana sahip yağ asitleri linoleik asit (%21.55), linolenik asit (%21.78) ve palmitik asit (%19.18) olarak belirlenmiştir. Soğuk depolamada kimyasal analizlerden pH, peroksit, sertlik-2, sakızımsılık, sıkılık; duyusal analiz parametrelerinde ise dış renk ve koku değerlerindeki değişiklikler istatistik açıdan önemli bulunmuştur (P <0.05). Donmuş depolamada ise su aktivitesi, peroksit, sertlik-2, sakızımsılık, elastikiyet, çiğnenebilirlik, esneklik, sertlik-1 ve sıkılık değerlerindeki değişimlerin istatistik olarak önemli olduğu tespit edilmiştir (P <0.05). 4°C’deki 20 günlük depolama sonunda TMAB, TPAB ve toplam Enterobacteriaceaesayıları sırasıyla 5.70±0.3, 6.40±0.1 ve <1 log kob/g olarak bulunmuş, Salmonella spp. ve Listeria monocytogenes ise tespit edilmemiştir.
Gastronomi ve mutfak sanatları eğitiminin kalite göstergeleri açısından değerlendirilmesi
(2019) Yaman, Zühal Özdemir; Bulduk, Sıdıka
Her yıl sayıları hızla artan yenilikçi restoranlar, basın ve medyanın konuya ilgisi ile sayıları artan yemek programları, yıldızlaştırılan şefler, kurslar ve açılan gastronomi ve mutfak sanatları (GMS) programları ile çok fazla kişinin ilgisini çeker hale gelen gastronomi; popüler kültürün bir öğesi olmuş, bu popülerliği nedeni ile de bireylerin gastronomi eğitimi alma eğilimi ve isteği artmıştır. Türkiye’de GMS programları akademik olarak yeni bir alan olmasına rağmen; GMS programlarının uygulandığı yükseköğretim kurumlarında ve bu kurumlarda öğrenim gören öğrenci sayılarında yıllar itibariyle kayda değer bir artış olduğu görülmekte, bu artış trendinin ilerleyen yıllarda da devam etmesi beklenmektedir. Bu sayısal artışa rağmen öğrencilere kazandırılması gereken bilgi, beceri ve yeterlikleri, eğitimin kalite göstergelerini ve karakteristik özelliklerini tanımlayan ulusal bir eğitim modeli bulunmamaktadır. Bu çalışmada; Türkiye’de gastronomi ve mutfak sanatları eğitiminin Amerikan Mutfak Federasyonu (ACF) tarafından oluşturulmuş akreditasyon standartları ve uluslararası literatürde mutfak eğitimini etkileyen kalite göstergeleri çerçevesinde değerlendirilmesi amaçlanmaktadır. Ayrıca turizm sektöründe nitelikli işgücü ihtiyacını karşılayan ve sektörün beklentilerine cevap veren bir öğretim programının geliştirilmesi noktasında, gastronomi eğitimine, öğrenci, öğretim elemanı istihdamına ait verilerin doğru ve güvenilir biçimde toplanarak sürekli güncellenmesi gerekmektedir. Çalışmanın amaçlarından biri de Türkiye’de GMS eğitiminin sayısal gelişmeler açısından değerlendirilmesidir. Bu amaçlar doğrultusunda, betimsel yöntemlerden literatür taraması yapılmış, ayrıca nitel araştırma yöntemi olan arşiv ve doküman incelemesinden yararlanılarak mevcut durum tespit edilmeye çalışılmıştır. Bu çalışmanın sonucunda sunulan önerilerin, GMS programlarının yapılandırılmasına ve mevcut programların iyileştirilmesine katkı sağlaması beklenmektedir.

Güncel Gönderiler