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Öğe Effect of some total phenolic, antioxidants, physico-chemical properties, mineral and heavy metal content of apricots drying types(Batman Üniversitesi, 2016-12-28) Dağ, Beşir; Tarakçı, Zekai; Demirkol, MelikeKayısı bol miktarlarda A vitamini deposudur ve aynı zamanda demir, kalsiyum, fosfor ve bakır da dahil olmak üzere önemli miktarlarda mineral içermektedir. Kayısıyı incelediğimizde şekil olarak semiz, dolgun ve renk olarak turuncu ve altın sarısı olarak nitelendirilebilir. kayısının tamamen olgunlaşmış herhangi bir türü çok yumuşak olmasa da kolayca işlenebilir ve kuruma sırasında şeklini kaybedebilir. Kayısı numuneleri üç farklı kuru kayısı olarak analiz edildi bunlar; gün kurusu, islim ve taze kuru şeklinde sıralanır. Bu farklı kayısı numunelerinde, toplam fenolik madde, antioksidan, renk, kuru madde ve Ca, Mg, Na, Mn, Fe, Cu, Zn, Cr, Co Pb, Ni, Sn, Cd and Mo gibi bazı ağır metal ve mineral içeriklerinin tayini yapıldı. Kayısı numunelerinin renk değerleri,kuru madde değerleri kül tayini ve ağır metal ve mineral değerleri istatistiksel olarak incelendi. Kuru kayısı dünya çapında popular bir üründür.Öğe Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types(WFL Publisher, 2013) Tarakçı, Zekai; Uǧur, Atnan; Temiz, Hasan; Dağ, BeşirThe aim of this study was to investigate the effects of adding yogurt and roasting treatment on some physicochemical, L*, a* and b* colour values and organoleptic acceptability properties of lettuce types. The 10 different lettuce varieties included kasam, mangano, robinson, olenka, arapsaçi{dotless}, red leaf, lolorosso, red salat, palamet and salanova were used. After cleaning and cutting into 0.5 mm, the lettuces were roasted with equal amount added yogurt for about 5 min and then applied to the mixing process. There were significant differences in dry matter and pH values between the lettuces added yogurt and raw lettuces. While dry matter of lettuces was increased significantly with yogurt, the pH levels were decreased. The whiteness values (L*) for lettuces have caused significant differences by adding yogurt and roasting applications. L* values of control sample without lettuces were significantly higher than the samples prepared by adding yogurt to lettuces. Lettuce types had a significant effect on the L* colour of samples. The lettuces were a significant a* color values between before and after roasting. After adding yogurt to lettuces; b* values of kasam, robinson and olenka colour values were significantly higher than the other samples prepared by adding yogurt to lettuce types. The lowest overall acceptability scores were detected for olenka, robinson and lolorosso lettuce types while the highest overall acceptability scores were detected for arapsaci, red salat and salanova lettuce types, which were common use in Turkish meals.Öğe Mineral and heavy metal by inductively coupled plasma optical emission spectrometer in traditional Turkish yogurts(Academic Journals, 2013-05-23) Tarakçı, Zekai; Dağ, BeşirYogurt, a traditional Turkish dairy product is common in all region of Turkey. The different heavy metals were determined in commercial yogurts by inductively coupled plasma optical emission spectrometer (ICP–OES). Concentrations of calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), aluminum (Al), zinc (Zn), iron (Fe), copper (Cu), manganese (Mn), boron (B), molybdenum (Mo), cadmium (Cd), cobalt (Co), chromium (Cr), nickel (Ni) and lead (Pb) were measured by ICP–OES; Varian Vista-Pro, Mulgrave, Victoria, Australia. Traditional Ordu yogurts generally have means of 1126.0 mg/kg Ca, 983.1 mg/kg P, 585.3 mg/kg Na, 112.4 mg/kg Mg, 1.73 mg/kg Fe, 0.71 mg/kg Cu, 4.51 mg/kg Zn, 0.0027 mg/kg Co, 0.017 mg/kg Cr, 18.11 mg/kg Al, 0.69 mg/kg B, 0.86 mg/kg Mn, 0.41 mg/kg Mo, 0.05 mg/kg Ni, 0.055 mg/kg Pb and 0.002 mg/kg Cd.Öğe Investigation of some properties of chestnut honey produced in Black Sea Region of Turkey(Batman Üniversitesi, 2017) Dağ, Beşir; Sıralı, Recep; Tarakçı, ZekaiThe aim of the present study was to characterize the physical and biochemical properties of black sea region chestnut honey samples. Physiochemical parameters, such as moisture content, water-insoluble substance, free acidity, diastase activity, fructose/Glucose ration, total fructose+glucose; sucrose and hydroxymethylfurfural (HMF) content were measured. The moisture content 18.13±1.53 %, water-insoluble substance full samples values 0.00 %, free acidity 20.78±2.44 meq/kg, diastase activity 14.20±2.87, fructose/glucose ration 1.44±0.05, total fructose+glucose 71.15±2.26 %, sucrose content 2.00±0.56 % and HMF content 0.57±0.09 mg/kg were founded.Öğe A survey on selected chemical, mineral and heavy metal properties of mulberry pekmez a traditional Turkish product(Parlar Scientific Publications, 2018-05) Tarakçı, Zekai; Dağ, BeşirÖğe Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades(Wiley-Blackwell, 2018-02-01) Temiz, Hasan; Tarakçı, Zekai; Yarılgaç, Tarık; Dağ, BeşirIn this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).Öğe Comparatives of physico chemical composition mineral and heavy metal properties of the grape juices grape pekmez and dried grape products in difference plant(Islamic Press, 2016-10) Dağ, Beşir; Tarakçı, Zekai
