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.
{"title":"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.)","authors":"Derya Çakmakçı, Ü. Konak, Yasemin Yavuz Abanoz","doi":"10.3153/fh22004","DOIUrl":"https://doi.org/10.3153/fh22004","url":null,"abstract":"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.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88440810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The study's main aim is to assess the levels of volatile N-nitrosamine (VNA) in sausages based on different brands, ingredients, and cooking methods. The effects of sausage composition and cooking method on VNA formation, which caused this difference, were studied. For this, sausages from 17 different brands and 3 different ingredients (beef, chicken, and turkey) were bought from the market, cooked using 3 different techniques (frying, boiling, and microwave), and their VNA levels were determined by GC-MS (Gas chromatography-mass spectrometry). The study found different levels of VNA in all sausages. NDMA, NDEA, NDPA, NPYR, and NPIP were found in more than 70% of the samples, according to the study's findings. In the samples, the most NDMA, NPYR, and NPIP formation were observed. Total VNA levels in the study ranged from 0.18 to 109.28 ppb.
{"title":"The effect of cooking methods on the formation of volatile N-nitrosamine in sausages with different contents","authors":"Sena Özbay","doi":"10.3153/fh22014","DOIUrl":"https://doi.org/10.3153/fh22014","url":null,"abstract":"The study's main aim is to assess the levels of volatile N-nitrosamine (VNA) in sausages based on different brands, ingredients, and cooking methods. The effects of sausage composition and cooking method on VNA formation, which caused this difference, were studied. For this, sausages from 17 different brands and 3 different ingredients (beef, chicken, and turkey) were bought from the market, cooked using 3 different techniques (frying, boiling, and microwave), and their VNA levels were determined by GC-MS (Gas chromatography-mass spectrometry). The study found different levels of VNA in all sausages. NDMA, NDEA, NDPA, NPYR, and NPIP were found in more than 70% of the samples, according to the study's findings. In the samples, the most NDMA, NPYR, and NPIP formation were observed. Total VNA levels in the study ranged from 0.18 to 109.28 ppb.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74160752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The current work was conducted to explore the influence of ultrasound times and amplitudes on the solubility and turbidity of whey protein concentrate (WPC). Ultrasound (US) application was employed using VC-750 ultrasonic power equipment with the frequency of 20 kHz at various times (10, 20, and 30 minutes at 50% amplitude) and amplitudes (60%, 80%, and 100% for 5 min). The outcomes exhibited that the US process have a significant impact on both solubility and turbidity (p<0.05). The highest protein recovery was obtained for the samples exposed to 30 min the US at 100% amplitude (65.56%). WPC samples treated at 100% amplitude showed higher solubility compared to the other samples at 60% and 80% amplitudes. While the solubility of WPC samples treated with 10 min showed the lowest solubility (9.13%), samples treated with 30 min showed the highest solubility (38.14%). There is a negative relationship between solubility and turbidity. All US-treated samples showed less turbidity and higher solubility where the control WPC samples showed the most turbid structure (0.88 NTU) with the lowest solubility (4.15%). Overall, US treatment with 30-minutes at 100 % amplitude showed the highest solubility (65.56%) and least turbidity (0.26 NTU) compared to the other sonication times and amplitudes.
{"title":"The effect of ultrasound times and amplitudes on the solubility and turbidity of whey protein concentrate","authors":"M. Bulut","doi":"10.3153/fh22026","DOIUrl":"https://doi.org/10.3153/fh22026","url":null,"abstract":"The current work was conducted to explore the influence of ultrasound times and amplitudes on the solubility and turbidity of whey protein concentrate (WPC). Ultrasound (US) application was employed using VC-750 ultrasonic power equipment with the frequency of 20 kHz at various times (10, 20, and 30 minutes at 50% amplitude) and amplitudes (60%, 80%, and 100% for 5 min). The outcomes exhibited that the US process have a significant impact on both solubility and turbidity (p<0.05). The highest protein recovery was obtained for the samples exposed to 30 min the US at 100% amplitude (65.56%). WPC samples treated at 100% amplitude showed higher solubility compared to the other samples at 60% and 80% amplitudes. While the solubility of WPC samples treated with 10 min showed the lowest solubility (9.13%), samples treated with 30 min showed the highest solubility (38.14%). There is a negative relationship between solubility and turbidity. All US-treated samples showed less turbidity and higher solubility where the control WPC samples showed the most turbid structure (0.88 NTU) with the lowest solubility (4.15%). Overall, US treatment with 30-minutes at 100 % amplitude showed the highest solubility (65.56%) and least turbidity (0.26 NTU) compared to the other sonication times and amplitudes.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78014524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
To evaluate the effects of the COVID-19 phobia on mindful eating, eating habits and body weight change among university students. This study was carried out with 385 university students who have been in social isolation at home for at least 2 months. The online survey was constituted via an internet-based questionnaire on Google forms. The survey includes demographics features, body weight, eating habits, change in appetite and consumption of food/food groups. COVID-19 Phobia Scale (C19P-S) and the Mindful Eating Questionnaire (MEQ) were used. Results: Both males and females had similar scores from C19P-S and MEQ. Body weight and BMI of students significantly increased during the pandemic period (p<0.05). The percentage of being underweight decreased and being pre-obese/obese increased during the pandemic period. The percentage of the increase in the consumption of sweets, toffees, candies and foods with sugar was high in both groups (male: 48.2%; female: 47.1%). The most increased consumption of food groups was fruit, and also fast food was the most decreased among the consumption of food groups in this study. In addition, a negative correlation was found between C19P-S and MEQ scores (r=-0.214, p<0.001). And also there was a negative correlation between the MEQ subscale of emotional eating scores and psychological, psycho-somatic and social subscales of C19P-S (p<0.01). C19P-S scores had significantly higher in those with increased or decreased appetite and MEQ scores had significantly higher in those who have decreased or unchanged appetite. COVID-19 phobia can affect mindful eating and eating habits during the social isolation/pandemic period in university students. It is important to increase mindful eating during the pandemic, to provide adequate and balanced nutrition, to reduce the risk of disease and to affect the course of the disease positively.
{"title":"COVID-19 phobia, mindful eating, eating habits and body weight change among university students during pandemic: A pilot study","authors":"Feride Yıldız, M. Ş. Karaçil Ermumcu","doi":"10.3153/fh22012","DOIUrl":"https://doi.org/10.3153/fh22012","url":null,"abstract":"To evaluate the effects of the COVID-19 phobia on mindful eating, eating habits and body weight change among university students. This study was carried out with 385 university students who have been in social isolation at home for at least 2 months. The online survey was constituted via an internet-based questionnaire on Google forms. The survey includes demographics features, body weight, eating habits, change in appetite and consumption of food/food groups. COVID-19 Phobia Scale (C19P-S) and the Mindful Eating Questionnaire (MEQ) were used. Results: Both males and females had similar scores from C19P-S and MEQ. Body weight and BMI of students significantly increased during the pandemic period (p<0.05). The percentage of being underweight decreased and being pre-obese/obese increased during the pandemic period. The percentage of the increase in the consumption of sweets, toffees, candies and foods with sugar was high in both groups (male: 48.2%; female: 47.1%). The most increased consumption of food groups was fruit, and also fast food was the most decreased among the consumption of food groups in this study. In addition, a negative correlation was found between C19P-S and MEQ scores (r=-0.214, p<0.001). And also there was a negative correlation between the MEQ subscale of emotional eating scores and psychological, psycho-somatic and social subscales of C19P-S (p<0.01). C19P-S scores had significantly higher in those with increased or decreased appetite and MEQ scores had significantly higher in those who have decreased or unchanged appetite. COVID-19 phobia can affect mindful eating and eating habits during the social isolation/pandemic period in university students. It is important to increase mindful eating during the pandemic, to provide adequate and balanced nutrition, to reduce the risk of disease and to affect the course of the disease positively.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89246140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
B. Gökmen, Hava Taslak, Ozan Özcan, Güzin Göksun Sivas, Sümeyye Yılmaz Karaoğlu, Tuğba Tunalı Akbay
Heat treatments may cause some chemical and physicochemical changes in milk, although milk is a heat-stable system. Heat treatments can cause different changes in different types of milk. This study aimed to compare the effects of pasteurization and boiling on goat and cow milk's macromolecular contents, glutathione levels, and superoxide dismutase activities. The protein level of both types of milk decreased with the pasteurization process, and boiling also reduced the protein level of goat milk. Both heat treatments reduced superoxide dismutase activity and glutathione levels in both types of milk. While the boiling process did not change the cow's milk lactose level, it increased the goat milk lactose level. It was determined that pasteurization reduced the lactose level in both types of milk. Pasteurization did not change the fat level in cow milk but decreased the fat level in goat milk. In conclusion, cow milk was less affected by these heat treatments, which can be attributed to having large fat globules, high lactose concentration, and high heat resistance protein content compared to goat milk.
{"title":"The effect of heat treatment on the nutritional and antioxidant content of different milk types","authors":"B. Gökmen, Hava Taslak, Ozan Özcan, Güzin Göksun Sivas, Sümeyye Yılmaz Karaoğlu, Tuğba Tunalı Akbay","doi":"10.3153/fh22029","DOIUrl":"https://doi.org/10.3153/fh22029","url":null,"abstract":"Heat treatments may cause some chemical and physicochemical changes in milk, although milk is a heat-stable system. Heat treatments can cause different changes in different types of milk. This study aimed to compare the effects of pasteurization and boiling on goat and cow milk's macromolecular contents, glutathione levels, and superoxide dismutase activities. The protein level of both types of milk decreased with the pasteurization process, and boiling also reduced the protein level of goat milk. Both heat treatments reduced superoxide dismutase activity and glutathione levels in both types of milk. While the boiling process did not change the cow's milk lactose level, it increased the goat milk lactose level. It was determined that pasteurization reduced the lactose level in both types of milk. Pasteurization did not change the fat level in cow milk but decreased the fat level in goat milk. In conclusion, cow milk was less affected by these heat treatments, which can be attributed to having large fat globules, high lactose concentration, and high heat resistance protein content compared to goat milk.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84568990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to enrich the potato slices with vitamins C and D, whose beneficial effects on human health have been proven by literature studies, using the vacuum impregnation method. For this purpose, the vitamin contents and antioxidant capacities of potato samples vacuum impregnated with solutions containing vitamins C and D were determined. In addition, the samples were cooked by steaming and deep-fried, cooking losses were determined, and sensory analyzes were carried out on the cooked samples. While the vitamin C content of potato slices without vacuum impregnation was determined as 14.13±0.08 mg/100g, this amount was increased by 65% with the vacuum impregnation process and determined as 39.42±0.15 mg/100g. The vitamin D contents of the potato slices, which were below the limit of detection value (LOD) in the control sample, were increased approximately six times by the vacuum impregnation process. The antioxidant capacity values of the vacuum impregnated samples were also increased (approximately 23% in the DPPH method and approximately 6.5% in the ABTS method) compared to the control sample. While very low losses were observed in the vitamin content in the steam cooking method, the vitamin D content was reduced by half in the frying process. As a result of sensory analysis, no statistical difference was found between the vacuum-impregnated samples and the control sample. When the general appreciation scores were evaluated, the most liked samples by the panelists were deep-fried.
{"title":"Enrichment of potato slices with vitamins C and D by vacuum impregnation","authors":"Zehra Günel","doi":"10.3153/fh22018","DOIUrl":"https://doi.org/10.3153/fh22018","url":null,"abstract":"This study aims to enrich the potato slices with vitamins C and D, whose beneficial effects on human health have been proven by literature studies, using the vacuum impregnation method. For this purpose, the vitamin contents and antioxidant capacities of potato samples vacuum impregnated with solutions containing vitamins C and D were determined. In addition, the samples were cooked by steaming and deep-fried, cooking losses were determined, and sensory analyzes were carried out on the cooked samples. While the vitamin C content of potato slices without vacuum impregnation was determined as 14.13±0.08 mg/100g, this amount was increased by 65% with the vacuum impregnation process and determined as 39.42±0.15 mg/100g. The vitamin D contents of the potato slices, which were below the limit of detection value (LOD) in the control sample, were increased approximately six times by the vacuum impregnation process. The antioxidant capacity values of the vacuum impregnated samples were also increased (approximately 23% in the DPPH method and approximately 6.5% in the ABTS method) compared to the control sample. While very low losses were observed in the vitamin content in the steam cooking method, the vitamin D content was reduced by half in the frying process. As a result of sensory analysis, no statistical difference was found between the vacuum-impregnated samples and the control sample. When the general appreciation scores were evaluated, the most liked samples by the panelists were deep-fried.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88428150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, some chemical properties of pomegranate and lemon juice sauces sold in the Gaziantep market were investigated. For this purpose, six samples of lemon sauce and pomegranate sauce samples were taken. The total phenolic content, total anthocyanin content, brix, titration acidity, pH, organic acid, and sugar contents of the samples were determined. According to the results of the study, the chemical analysis results of the pomegranate sauce samples were determined as follows; total phenolic content of 0.27-1.41 mg GAE/g pomegranate sauce (PS); total anthocyanin content of 0.37-4.77 µg/g PS; brix of 68.45-73.20 %; the titration acidity of 4.3-8.7 % and the pH of 1.32 -1.71. For the lemon sauces, the total phenolic content, titration acidity, and pH were found in a range of 0.07-0.66 mg GAE/mL lemon sauce, 5.1-7.6 %, and 1.23-1.49, respectively. In addition, the main organic acid in pomegranate and lemon sauces was detected as citric acid and the quantity varied between 5.19-9.95 g/100g and 52.26-84.59 g/L, respectively. The main sugar in the samples was determined as glucose and fructose for lemon sauces and only glucose for pomegranate sauces. It was concluded that the samples of lemon and pomegranate sauce used in the study were different from each other in terms of some chemical properties.
{"title":"Determination of some chemical properties of pomegranate and lemon juice sauces in Gaziantep","authors":"H. Özbek, Aysel Elik","doi":"10.3153/fh22020","DOIUrl":"https://doi.org/10.3153/fh22020","url":null,"abstract":"In this study, some chemical properties of pomegranate and lemon juice sauces sold in the Gaziantep market were investigated. For this purpose, six samples of lemon sauce and pomegranate sauce samples were taken. The total phenolic content, total anthocyanin content, brix, titration acidity, pH, organic acid, and sugar contents of the samples were determined. According to the results of the study, the chemical analysis results of the pomegranate sauce samples were determined as follows; total phenolic content of 0.27-1.41 mg GAE/g pomegranate sauce (PS); total anthocyanin content of 0.37-4.77 µg/g PS; brix of 68.45-73.20 %; the titration acidity of 4.3-8.7 % and the pH of 1.32 -1.71. For the lemon sauces, the total phenolic content, titration acidity, and pH were found in a range of 0.07-0.66 mg GAE/mL lemon sauce, 5.1-7.6 %, and 1.23-1.49, respectively. In addition, the main organic acid in pomegranate and lemon sauces was detected as citric acid and the quantity varied between 5.19-9.95 g/100g and 52.26-84.59 g/L, respectively. The main sugar in the samples was determined as glucose and fructose for lemon sauces and only glucose for pomegranate sauces. It was concluded that the samples of lemon and pomegranate sauce used in the study were different from each other in terms of some chemical properties.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"144 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87580895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
新冠肺炎疫情影响了各个领域，也影响了消费者对食品安全的态度和行为。本研究是一个筛选模型的横断面研究，旨在确定COVID-19大流行对Bitlis even University学术和行政人员对食品安全的个人判断、态度和行为的变化。本研究采用在线调查法作为数据收集工具。研究结果表明，大多数参与者认为COVID-19不会通过食物传播，通过将购买的产品从市场和集市等外部放置至少8小时，可以防止污染。据观察，在参与者中(66.1%)，分配给个人护理和卫生的时间随着COVID-19大流行而增加。调查发现，随着新冠肺炎疫情的爆发，与会者对食品安全、农业、个人卫生和环境卫生的重视程度有所提高。大多数与会者报告说，随着COVID-19大流行，人们害怕没有食物，食品企业的卫生和卫生规则的重要性增加了。农业、食品安全、个人卫生和环境卫生的概念在2019冠状病毒病大流行中获得了价值。
{"title":"Determination of changes in consumer attitudes and behaviors on food safety caused by the COVID-19 pandemic: Bitlis Eren University example","authors":"Akif Dündar","doi":"10.3153/fh22001","DOIUrl":"https://doi.org/10.3153/fh22001","url":null,"abstract":"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.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87149784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
{"title":"Use of propolis in foods and its protective properties","authors":"Damla Gümüş, M. Kızıl","doi":"10.3153/fh22007","DOIUrl":"https://doi.org/10.3153/fh22007","url":null,"abstract":"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.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81522952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogenization, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized sugar beet fibers were used in the bread formulation and they were incorporated into flour at levels of 2, 4, 6, 8, and 10%. The addition of sugar beet fiber increased the storage modulus (G′) and loss modulus (G″) values and led to more solid-like and elastic bread dough. Also, the hardness values of bread dough increased while the gumminess and adhesiveness values didn’t change significantly. The addition of sugar beet fiber significantly decreased the volume of bread samples (P ˂0.05). The effect of fiber addition on the textural properties of bread was determined and it was observed that the hardness and chewiness of bread samples increased while the cohesiveness and springiness parameters didn’t change. Sugar beet fiber addition significantly decreased the lightness (L) values and increased the redness (a) values of the crumbs. According to the results of sensory analysis, all bread samples that contain sugar beet fiber were evaluated as acceptable by the panelists. The bread samples that contain unmicronized sugar beet fiber at a 4% level and micronized sugar beet fiber at a 2% level got similar scores to the control bread. Micronization by high pressure homogenization has developed functional properties of sugar beet fiber and it is understood that it could be used in various foods.
{"title":"Effects of micronized sugar beet dietary fiber addition on the properties of wheat dough and bread","authors":"Ayla Hançer, I. Karabulut, İ. Gökbulut","doi":"10.3153/fh22019","DOIUrl":"https://doi.org/10.3153/fh22019","url":null,"abstract":"The aim of this study is to determine the effect of sugar beet fiber, micronized by high pressure homogenization, addition on the rheological and textural properties of wheat dough and the quality parameters of bread. The micronized and unmicronized sugar beet fibers were used in the bread formulation and they were incorporated into flour at levels of 2, 4, 6, 8, and 10%. The addition of sugar beet fiber increased the storage modulus (G′) and loss modulus (G″) values and led to more solid-like and elastic bread dough. Also, the hardness values of bread dough increased while the gumminess and adhesiveness values didn’t change significantly. The addition of sugar beet fiber significantly decreased the volume of bread samples (P ˂0.05). The effect of fiber addition on the textural properties of bread was determined and it was observed that the hardness and chewiness of bread samples increased while the cohesiveness and springiness parameters didn’t change. Sugar beet fiber addition significantly decreased the lightness (L) values and increased the redness (a) values of the crumbs. According to the results of sensory analysis, all bread samples that contain sugar beet fiber were evaluated as acceptable by the panelists. The bread samples that contain unmicronized sugar beet fiber at a 4% level and micronized sugar beet fiber at a 2% level got similar scores to the control bread. Micronization by high pressure homogenization has developed functional properties of sugar beet fiber and it is understood that it could be used in various foods.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75498121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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