Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is also sold in markets in some European cities. In shalgam production, bulgur flour (formed during the crushing process, it is the part that remains under the sieve after breaking the outer shells of boiled dried wheat for processing), salt, water, purple carrot, turnip, and sometimes red beet is used. The traditional method of production can take 10-12 days. Commercial production takes 4-5 days. Shalgam is a probiotic food and a good source of nutrients. It helps regulate the pH of the digestive system. It contains β-carotene, group B vitamins, calcium, potassium, and iron. People also use it as a medicine because of its antiseptic agents. Shalgam consumption should be increased and become worldwide.
On this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased.
Object: In this study, consumer awareness and safety perceptions of food additives have been identified through survey. Desing: To investigate the level of information to consumers about food additives conducted the survey with 300 people in the center of Tekirdag province between the months of June and July 2015. Before the start of the survey in addition to mutual, it has been tested for clarity and validity of the questions in the questionnaire to make corrections with 10 people. Research data were analyzed using SPSS ver18 statistical package program with Chi-square (χ2) significance test. Result: There was a significant correlation between Having sufficient knowledge about food additives and the profession of respondents. Likewise, there was a significant correlation between having sufficient knowledge about food additives and the education level of respondents. Significant corrolation was determined between gender and to control the labels of food packaging during shopping of respondents. Food additives to control the rate of participants who are in the habit of reading the label has been 70,3%. The level of consciousness about food safety of women increased with increasing education and income level. Conclusion: It is necessary the cooperation between consumer and goverment for proper usage of food additivies according to the results of survey.
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