TÖ

Tülay Özcan

Bursa Uludağ Üni̇versi̇tesi̇

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Lutfiye Yilmaz‐Ersan

Bursa Uludağ Üni̇versi̇tesi̇

Arzu Akpinar‐Bayizit

Bursa Uludağ Üni̇versi̇tesi̇

Berrak Delikanlı

Bursa Uludağ Üni̇versi̇tesi̇

Arzu Akpinar Bayızıt

Bursa Uludağ Üni̇versi̇tesi̇

Pınar Aydınol

Mustafa Kemal University

TÖ

Tuğçe Özdemir

Bursa Uludağ Üni̇versi̇tesi̇

Lütfiye Yılmaz Ersan

Dr. A. Ramachandran's Diabetes Hospitals

Lütfiye YILMAZ ERSAN

Bursa Uludağ Üni̇versi̇tesi̇

Okan Kurtuldu

Bursa Uludağ Üni̇versi̇tesi̇

Gokce Keser

Bursa Uludağ Üni̇versi̇tesi̇

Cooperative Institutions

Bursa Uludağ Üni̇versi̇tesi̇

Bursa Technical University

United States Department of Agriculture

Ege University

İstanbul Nişantaşı Üniversitesi

Marmara University

Yıldız Technical University

Middle East Technical University

Hacettepe University

Muğla University

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Süt ürünlerinin ambalajlanmasında migrasyon kaynakları

Tülay Özcan

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Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt

International Journal of Chemical Engineering and Applications (2014)

Tülay Özcan Okan Kurtuldu

In this study, the effects of using dietary fiber barley and oat β-glucan as a prebiotic on the viability of Bifidobacterium bifidum in probiotic yoghurt and properties of yogurt during storage were investigated.The survival of B. bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan.The addition of β-glucan to yogurt significantly affected physicochemical properties including pH, titratable acidity (LA %), whey seperation, color (L*, a*, b*) and sensorial properties of yogurts.In conclusion, β-glucan can be used on the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics.

Bifidobacterium bifidum

Prebiotic

Titratable acid

Health Benefits

Functional food

10.7763/ijcea.2014.v5.417

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Citations (39)

Cross-over Fermentation Dynamics and Proteomic Properties of Acid Gels with Indigenous Lactobacillus spp. Isolated from Cheeses

Food Microbiology (2024)

Gökçe KESER Tülay Özcan

Dynamics

10.1016/j.fm.2024.104700

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Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2011)

M. Özgür Arzu Akpinar‐Bayizit Tülay Özcan Lutfiye Yilmaz‐Ersan

This study investigated the changes in some physico-chemical properties and variations in antioxidant compounds of leeks (cv. ‘Inegol-92’) caused by the drying process. The dry matter and ash contents of the fresh leek samples were 8.06 and 0.58 g 100 g-1, respectively. The pH of the fresh leek samples was 6.02, and the titritable acidity in terms of citric acid was 0.14%. As expected, application of hot-air drying significantly increased the dry matter and ash values due to removal of water from the leek slices. The rehydration ratio of dried leeks at 45°C was 5.41, and the coefficient of rehydration was 0.47. The contents of chlorophyll a and b were higher in the dried leeks than in the fresh leeks. The dehydrated leeks showed a high total color difference (?E=12.53) mainly due to the effect of temperature on heat-sensitive compounds. As expected, both fresh and dried leek samples exhibited antioxidant activity with fresh leeks showing a higher capacity of antioxidant activity. Drying the leeks resulted in some ascorbic acid loss. Fresh leeks had much higher phenolic values (26.33 mg rutin eq 100 g DM-1) than the dehydrated samples. The antioxidant capacity of leeks was decreased by more than 50% during the drying process. Although being the most applied method of thermal dehydration, hot air drying causes the degradation of sensitive components, which results in significant losses in sensorial and physico-chemical properties of the dried products.

10.15835/nbha3915861

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Citations (25)

Microencapsulation of probiotic bacteria in dairy products I: encapsulation techniques.

Ziraat Fakültesi Dergisi, Uludağ Üniversitesi (2013)

Tülay Özcan Beyza Ersoy Altun

Encapsulation

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Citations (2)

Microencapsulation of probiotic bacteria in dairy products II: encapsulation materials and its applications in dairy products.

Ziraat Fakültesi Dergisi, Uludağ Üniversitesi (2013)

Beyza Ersoy Altun Tülay Özcan

Encapsulation

Dairy industry

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The Evaluation of the Textural and Sensorial Properties ofChocolate Dairy Dessert

Journal of Animal Husbandry and Dairy Science (2019)

Lutfiye Yilmaz‐Ersan Tülay Özcan Arzu Akpinar‐Bayizit Cheima Mansri Esra Topçuoğlu

Texture (cosmology)

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Alternative methods on production of extended shelf life milk.

Tülay Özcan Okan Kurtuldu

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Citations (1)

Production of reduced‐fat Labneh cheese with inulin and β‐glucan fibre‐based fat replacer

International Journal of Dairy Technology (2017)

Pınar Aydınol Tülay Özcan

The beneficial role of dietary fibre in human nutrition and effects of properties on fermented dairy products have led to a growing demand for the incorporation of novel fibre‐based fat replacers. The aim of the present work was to investigate the possibility of using inulin and oat‐based β‐glucan in Labneh cheese and to analyse the physico‐chemical, textural and sensory properties of the resulting product. The results showed that the textural and sensory properties of the cheese with addition of inulin increased at a 12% fat ratio. Overall, full‐fat and reduced‐fat Labneh cheeses were firmer and had better flavour than all the low‐fat cheeses. However, inulin and oat β‐glucan, as fermentable fibres, were also degraded as fermentable fibres to produce organic acids and had the potential for use as fat replacers in low‐fat dairy systems.

Fat substitute

Flavour

Prebiotic

Dietary fibre

10.1111/1471-0307.12456

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Citations (45)

Utjecaji dodatka kulture kvasaca (Saccharomyces cerevisiae) u obroke anatolijskih vodenih bivolica na sastav mlijeka i broj somatskih stanica

Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka (2013)

Taşkın Değirmencioğlu Tülay Özcan Selda Özbilgin Songul Şentürklü

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