Person: ÖZKAN KARABACAK, AZİME
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ÖZKAN KARABACAK
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AZİME
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Publication Development of purple basil (Ocimum basilicum L.) sherbet fortified with propolis extract using response surface methodology(Springer, 2021-07-03) Karabacak, Azime Özkan; Özoğlu, Özüm; Durgut, Senanur; Bağatırlar, Sina Recep; Kaçar, Oya; Tamer, Canan Ece; Korukluoğlu, Mihriban; ÖZKAN KARABACAK, AZİME; ÖZOĞLU, ÖZÜM; Durgut, Senanur; Bağatırlar, Sina Recep; KAÇAR, OYA; TAMER, CANAN ECE; KORUKLUOĞLU, MİHRİBAN; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Tarla Bitkileri Bölümü.; 0000-0003-4175-4477; 0000-0002-1314-4965; 0000-0003-3600-142X; AAH-2319-2019; AAG-8503-2021; IVU-8132-2023; JOF-0451-2023; CFB-4587-2022; FFT-5849-2022; J-5125-2018The aim of this study was to develop a novel purple basil sherbet fortified with propolis extract. The levels of the purple basil (Ocimum basilicum L.) aerial parts (leaves, flowers and stems) (200-300 g/L), propolis extract (48-72 mg/100 mL) and infusion time (30-40 min) on total phenolic content (TPC), antioxidant activity (FRAP, DPPH, CUPRAC methods), color parameters (L*, a*, b*, C*, h degrees) and sensory properties were investigated by using Box-Behnken design. According to the model, the optimized values for the propolis extract concentration, purple basil concentration and infusion time were 58.66 mg/100 mL, 300 g/L and 40 min, respectively. Moreover, antimicrobial activity of the beverage samples against Bacillus subtilis, Escherichia coli, Salmonella Enteritidis, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Aspergillus niger and Penicillium roqueforti was also determined.Publication Technology and nutritional value of powdered drinks(Woodhead Publ Ltd, 2019-01-01) Grumezescu, AM; Holban, AM; Çopur, Ömer Utku; ÇOPUR, ÖMER UTKU; Incedayı, Bige; İNCEDAYI, BİGE; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; Grumezescu, AM; Holban, AM; 0000-0001-6128-7453; 0000-0003-4175-4477; AAG-8336-2021; AAG-8277-2021; AAH-2319-2019; AAG-8241-2021Publication Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather(Plapiqui(uns-conicet), 2021-01-01) Karabacak, Azime Özkan; Suna, Senem; Dorak, Saliha; Copur, Ömer Utku; ÖZKAN KARABACAK, AZİME; SUNA, SENEM; Dorak, Saliha; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi ve Bitki Besleme Bölümü; 0000-0003-4175-4477; 0000-0002-6947-2167; AAH-2319-2019; AAQ-8178-2020; CMO-0611-2022The objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70 degrees C), vacuum (VD: 50, 60, 70 degrees C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (D-eff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties.Publication Investigations of some quality parameters and mathematical modeling of dried functional chips(Springer, 2019-11-23) Halil, Tuğce; Tamer, Canan Ece; TAMER, CANAN ECE; Suna, Senem; SUNA, SENEM; Karabacak, Azime Özkan; ÖZKAN KARABACAK, AZİME; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0002-6947-2167; 0000-0003-4175-4477; AAH-2319-2019; AAQ-8178-2020; AAG-8503-2021In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75-85 degrees C), vacuum drying (75-85 degrees C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 x 10(-9)- 4.38 x 10(-8). When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 degrees C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples.Publication Evaluation of bioaccessibility and functional properties of kombucha beverages fortified with different medicinal plant extracts(TUBİTAK, 2021-01-01) Tamer, Canan Ece; TAMER, CANAN ECE; Temel, Sehime Gulsun; TEMEL, ŞEHİME GÜLSÜN; Suna, Senem; SUNA, SENEM; Karabacak, Azime Ozkan; ÖZKAN KARABACAK, AZİME; Ozcan, Tulay; ÖZCAN, TÜLAY; Ersan, Lutfiye Yilmaz; YILMAZ ERSAN, LÜTFİYE; Kaya, Berra Turkol; Copur, Omer Utku; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Tıp Fakültesi.; Bursa Uludağ Üniversitesi/Tıp Fakültesi/Genetik Anabilim Dalı.; 0000-0002-9802-0880; 0000-0002-6947-2167; 0000-0003-4175-4477; 0000-0002-0223-3807; AAQ-8178-2020; AAG-8503-2021; AAG-8194-2021; AAH-2319-2019; AAC-1982-2022In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.