Person: ÖZCAN, TÜLAY
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ÖZCAN
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TÜLAY
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Publication Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (gaba) in chestnut milk-fortified yogurt(Wiley-hindawi, 2022-11-07) Yılmaz-Ersan, Lutfiye; YILMAZ ERSAN, LÜTFİYE; Şahin, Saliha; ŞAHİN, SALİHA; Özcan, Tülay; ÖZCAN, TÜLAY; Akpınar-Bayizit, Arzu; AKPINAR BAYİZİT, ARZU; Usta-Görgün, Buse; Ciniviz, Melike; Keser, Gökce; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Fen Edebiyat Fakültesi/ Kimya Bölümü.; 0000-0002-0223-3807; AAG-8194-2021; AAH-2892-2021As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2, 2 '-diphenyl-1-picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g(-1). According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties. Novelty impact statement The objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk-fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.Publication Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides(Soc Brasileira Ciencia Tecnologia Alimentos, 2022-01-01) Aydınol Sönmez, Pınar; Özcan, Tülay; AYDINOL SÖNMEZ, PINAR; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Mustafakemalpaşa Meslek Yüksekokulu/Gıda Teknolojisi Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; GNI-9116-2022In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index.Publication Potential prebiotic effects of mushroom extracts on the viability of bifidobacterium bifidum(Parlar, 2020-01-01) Özcan, Tulay; Yılmaz-Ersan, Lutfiye; Akpınar-Bayızıt, Arzu; Özcan, Özge; Delikanlı-Kıyak, Berrak; Özyürek, Merve Begüm; Teksoy, Şengül; ÖZCAN, TÜLAY; YILMAZ ERSAN, LÜTFİYE; AKPINAR BAYİZİT, ARZU; DELİKANLI KIYAK, BERRAK; Özyürek, Merve Begüm; Teksoy, Şengül; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/İznik Meslek Yüksekokulu/Gıda Teknolojisi Bölümü; 0000-0002-0223-3807; 0000-0001-8093-3369; 0000-0002-8482-5055; 0000-0001-6889-9938; AAG-8219-2021; AAV-6653-2021; AAG-8194-2021; AAI-4330-2021; CAX-4988-2022; AAV-6653-2021; EBQ-8160-2022Prebiotics are included in many food formulations, especially in dairy products, in order to promote the growth of probiotics along with improvement of the nutritional quality. In this study, the ability of Bifidobacterium bifidum to ferment mushroom extracts as a potential prebiotic substrate was investigated. It was found that B. bifidum employed in the current work was able to ferment selected mushroom extracts.Publication The characterisation of dairy industry waste buttermilk from different butter processing procedures(Parlar Scientific Publications (PSP), 2020-01-01) Avcı, H. Rıza; Özcan, Tülay; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-0223-3807; AAG-8194-2021Buttermilk is high nutritional value byproduct obtained from butter making. Consisting of such ingredients as lactose, casein, serum proteins, mineral substances, it is liquid phase released by churning the cream during the process. Today, butter production is carried out in two different ways: "Batch Method" and "Continuous Method". In this study, the composition of the buttermilks, released by the batch and continuous butter production systems were compared. In conclusion, butter production methods have been effective on physicochemical composition and amino acid values of buttermilks (p<0.01, p<0.05). Batch process buttermilks have high amount of total solids, protein, fat and acidity values. Continuous system buttermilks contain high level of amino acids and aspartic acid, glutamic acid, serine, proline, leucine have been found to be the most common amino acids among them.Publication In vitro fermentation assay on the bifidogenic effect of steviol glycosides of stevia rebaudiana plant for the development of dietetic novel products(Taylor, 2023-01-25) Özcan, Tülay; Eroğlu, Ezgi; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021The relationship between excessive sugar consumption and many diseases such as dental caries, obesity, diabetes and coronary heart has been increasing in recent years. In this study, utilization of natural sugar replacer steviol glycosides and bifidogenic effect by Bifidobacterium animalis subsp. lactis was assayed in vitro model system. The basal medium (non-carbohydrate containing MRS, Man, Rogosa and Sharpe Agar) were supplemented with 0.025% and 1% stevia, 0.025% stevia + 1% inulin, %1 stevia + 1% inulin. The medium which contained no carbohydrate was designated as negative control, whereas the medium containing 1% glucose or inulin were evaluated as positive and evaluated on the 0, 12, 24, 36 and 48 h of fermentation. Steviol glycosides in both system significantly stimulated the growth of Bifidobacterium animalis subsp. lactis to varying degrees with highest prebiotic activity score, short chain fatty acid production and growth parameters as much as glucose and prebiotic inulin. The viability of the probiotic bacteria was determined within the bio-therapeutic level with potential prebiotic effects depending on the probiotic bacterial strain growing and the type of carbohydrate source utilized. In the study, stevia at lower concentration showed a higher growth rate of with inulin. In conclusion, stevia can be used as functional ingredients for the modulation of the gut microbiota and design of synbiotic systems as a prebiotic substrate and sugar substitute.Publication Pro-pre and postbiotic fermentation of the dietetic dairy matrix with prebiotic sugar replacers(Springer, 2023-04-24) Eroğlu, Ezgi; Özcan, Tülay; Eroğlu, Ezgi; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; EWZ-7641-2022In this study, bacterial growth, postbiotic short-chain fatty acids (SCFAs) formation, and gelation properties of sugar-free probiotic milk gels produced with stevia and inulin as a sugar replacer and synbiotic interactions were investigated with regard to prebiotic/bio-therapeutic potential and consumer preference. Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the manufacture of dietetic milk gels. The addition of stevia and inulin promoted the viability of bacteria and enhanced milk gel firmness throughout its shelf life. The activity of the probiotic bacteria was identified to be within the potential prebiotic effects (> 8.30 log(10) cfu mL(-1)) in a food matrix. However, it was determined that especially stevia and stevia + inulin addition increased the survival rate of probiotic bacteria and in vitro total SCFA production with higher scores for consumers' preferences rather than with the addition of stevia alone. Yoghurts containing B. animalis subsp. lactis have improved the instrumental textural properties, whereas yoghurts containing L. acidophilus had higher scores for sensorial attributes.Publication Effect of stevia and inulin interactions on fermentation profile and short-chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems(Wiley, 2022-02) Özcan, Tülay; Eroğlu, Ezgi; ÖZCAN, TÜLAY; Eroğlu, Ezgi; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; EWZ-7641-2022In this study, the effect of stevia and inulin interactions on fermentation profile of Lactobacillus acidophilus in milk and in vitro systems was investigated. The medium were analysed for pH, cell density (OD600), probiotic bacterial counts, prebiotic activity score (PAS), lactic acid and short-chain fatty acid (SCFA) content. In the second stage of the study, the potential prebiotic activity of stevia and its effect on milk fermentation characteristics as sugar substitute were evaluated in symbiotic milk system. Consequently, it was found that stevia improved the survival of L. acidophilus in in vitro and in the milk matrix and could be assigned as a potential prebiotic source and sugar replacer for the manufacture of sugar-reduced dairy products. These results show that the in vitro-positive prebiotic activity of stevia is closer to inulin and is related to its fermentation profile and growth parameters with high short-chain fatty acid production. The counts of probiotic bacteria remained within the biotherapeutic level (>7 log(10) cfu/mL) during 28 days of storage in stevia and inulin milk system with high viscosity index and gel characteristics.Publication Therapeutic potential of cordyceps militaris extracts and its structural effects on the cultured milk model(Elsevier, 2023-11-10) Delikanlı Kıyak, Berrak; Özcan, Tülay; DELİKANLI KIYAK, BERRAK; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/İznik Meslek Yüksekokulu; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0001-8093-3369; AAI-4330-2021; AAG-8194-2021The study was the production of the probiotic cultured milk enriched with the edible mushroom crude extract and its evaluation to gain insight about the prebiotic potential of Cordyceps militaris. During the 28-day shelf life; microbial, physico-chemical, textural, and sensorial properties were investigated. The results indicated that the probiotic milk with extract was influential on values of gel firmness, color and sensorial attributes . The interaction between extract and probiotic culture, and hence increased acidity, has an impact on textural properties. Moreover, in terms of taste the extract left a dominant aroma in-mouth and bitterness in throat, and in terms of odor it suppressed the characteristic flavor of probiotic cultured milk. Consequently, the results suggested that extract showed a positive stimuli on growth and activity of probiotics, and it could be considered as potential prebiotic source as its impact had been evaluated on fermentation by a cultured model.Publication Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with daucus carota L. ssp. sativus var.atrorubens alef fibre(Croatian Dairy Union, 2021-06-01) Özcan, Tülay; Karaman, Saliha; ÖZCAN, TÜLAY; Karaman, Saliha; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; CXT-2807-2022Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. foals. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.Publication Determination of gelation properties and bio-therapeutic potential of black carrot fibre-enriched functional yoghurt produced using pectin and gum arabic as prebiotic(Wiley, 2021-03-31) Karaman, Saliha; Özcan, Tülay; Karaman, Saliha; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; CXT-2807-2022In this study, bacterial viability, changes in gel matrix properties of functional yoghurts produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef variety) fibre, pectin and gum arabic during storage, was investigated with consumer preference and bio-therapeutic potential. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the production of probiotic yoghurts. It was found that the addition of pectin, gum arabic and black carrot fibre to probiotic yoghurt stimulated the growth of probiotic bacteria and gel development during storage. The viability of the probiotic bacteria was determined within the bio-therapeutic level (>7 log(10) cfu/g) with potential prebiotic effects. It was determined that black carrot, pectin and gum arabic addition increased the total phenolic content and antioxidant activity of probiotic yoghurts, as well as improved the textural properties. Sensorial attributes increased throughout storage with yoghurts containing gum arabic and black carrot displayed higher scores for sensorial qualifications.