Five different rose hip (Rosa L.) species including Rosa canina, dumalis, gallica, dumalis subsp.boissieri and hirtissima grown in Turkey are studied. Phenolic compounds, organic acids, sugar volatile compounds of five hips Total phenolic contents the fruits were significantly influenced by levels total flavonoid tartaric esters almost identical samples. Antioxidant activities antiradical scavenging capacities extracts high all species. It is noticeable that acid highly dependence ascorbic...

ABSTRACT The objective of this study was to assess the effects some healthy ingredients on properties a ring‐shaped bagel/pretzel‐type bakery product offer an alternative satisfying consumer demand. For purpose, ground flaxseed, defatted soy flour and corn were blended at weight basis with wheat 5, 10 15%. taste score decreased upon increasing level substitution flours. Samples containing 15% flaxseed rated poorest in taste. No significant difference observed crust color except flaxseed....

Background: NOVA is a food classification system that classifies foods according to the scope and purpose of processing, rather than nutrients. Asthma usually characterized by chronic inflammation respiratory symptoms such as wheezing, shortness breath, chest tightness, cough, variable expiratory airflow limitation. According system, consumption ultraprocessed (UPF) can affect asthma symptoms. Aim: In this study, relationship between UPF pulmonary function test (PFT) results patients in...

ABSTRACT: Changes in functional and sensory properties of tarhana prepared by different drying methods were investigated. While tunnel‐dried (TD) had significantly ( P < 0.05) higher foaming capacity compared to freeze‐dried (FD), home‐microwave‐oven‐dried (HMD) industrial‐microwave‐dried (IMD) samples, the FD showed highest protein solubility. All samples exhibited pseudoplastic behavior described power‐law model. The used appeared influence water oil absorption capacities emulsifying...

ABSTRACT Quince (Cydonia oblonga) is an important fruit for the juice industry because of its nutritional properties that support health. In this study, aim was to optimize bioactive components (total phenolic content, ascorbic acid and total antioxidant capacity) color values (L *, a * b *) using thermosonication treatment, which mild ultrasound on quince juice. Sensory evaluation also performed with optimization parameters. For purpose, treatment completed at different temperatures (30,...

We investigated the gastroprotective effect of apricot kernel oil on ethanol induced gastric ulcer in rats. Male Wistar albino rats were divided into control, and + groups. The fatty acid composition was determined using GC-MS. A index defined as area percentage mucosa consisting ulcerated tissue. Gastric tissue by TUNEL staining for apoptosis, immunohistochemical iNOS staining, measurement IL-10 IL-6 expression ELISA assays catalase, malondialdehyde superoxide dismutase. group exhibited a...

An investigation was conducted to analyse the impact of vacuum impregnation (VI) on aroma profile intermediate-moisture apricots. cv. Hacihaliloğlu and Kabaasiapricots were immersed in a variety solutions, including citric acid sucrose, as well plant extracts like rosehip, roselle, rhubarb. According results, solid loss water gain observed all infused samples by VI, while osmotic dehydration occurred apricots after immersing sucrose solution. After process, total 71 volatile compounds...

Abstract The effect of row space (RS) and irrigation (IR) on total protein, oil, fatty acid composition Harran‐grown sesame seed was studied. Total oil content varied from 46.4 to 51.5%. protein contents were significantly different among treatments ( P <0.01) in 1998 1999. IR affected both years, RS had no significant effect. influenced by at <0.05 <0.01, respectively. 70 cm the highest followed 60, 50, 40 cm, every 24th day resulted level 18th‐, 12th‐, 6th‐day irrigation,...

Soymilk mixed at a proportion of 0%, 25%, 50%, and 75% (g/100 g total milk) with cow's milk to make salep, beverage prepared from the dried tubers Orchis mascula. The values flow behaviour index, n, salep samples decreased as soymilk content in increased. All beverages exhibited pseudoplastic behaviour. Among samples, containing 25% was scored highest terms overall acceptance by sensory panellists. Statistically significant (p < 0.05) differences were determined for colour, odour, taste,...

The properties of some extensively cultivated sunflower seed varieties in Turkey and their oils were investigated. 1991-1992 crop year harvested from Trakya University, Tekirdag Agricultural Faculty, Experiment field Crop Science Department used as research materials. oil content, fatty acid composition tocopherol content seeds 1991 1992 years determined 44.2-51.2% (on dry weight basis), 43.0-51.5% basis); oleic 14.8-18.5%, 32.9-40.1%; linoleic 69.5-74.5%, 49.7-55.7% (as alpha-tocopherol)...

High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β-carotene folic acid levels of sun microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted oiled) peppers were tested for the above mentioned vitamins, levels. The results obtained in this study showed that A content samples significantly different at p < .05 level. Vitamin more sensitive method drying. .005 All found have retained higher compared samples....

ABSTRACT Bulgur cooked in soymilk of 6% and 9% solid content had significantly ( P &lt; 0.05) higher bulk density compared with bulgur 3% control water. As the increased, pilav yield increased whereas fine decreased. The SDS‐extractability proteins increases increase content. Water absorption capacity samples was affected by incorporation, variations oil were not significant &gt; 0.05). Soymilk incorporation improved color sensory properties bulgur. results this study suggest that can be...

ABSTRACT A deep-fried dough product formulation containing wheat flour, egg, salt and oil was prepared the effect of soy rice flour semolina supplementation on physicochemical, sensory properties consumer acceptance were investigated. The substitution increased consistency significantly (P < 0.05), whereas showed no significant effect. Among levels, 20% had highest cohesiveness, gumminess, adhesiveness stiffness values. Soy caused a reduction in absorption. 10% resulted lowest L* value....