The utilisation of whey is very important for preventing the waste of a protein-and lactose-rich dairy by product and protecting the environment. Therefore, the objective of this study was to investigate the effect of whey use in tel (wire) kadayıf (a Turkish dessert raw material) production on microbiological and technological properties and sensory characteristics of tel kadayıf. For this purpose, 3 experimental tel kadayıf samples were produced using different amounts (0%, 25%, and 50%) of fresh whey instead of water in the production of raw tel kadayıf. The samples were placed in plastic bags and vacuum packaging and stored in a refrigerator (4 °C). Storage period (1, 3, 5, and 7 days) analysis was performed. The results of the research showed that nutritional value and sweetness increased, while the baking time decreased with respect to increases in the amount of whey used in tel kadayıf. As a result of a collective evaluation of the study findings, it was concluded that a 25% whey addition and vacuum packaging would provide the most positive quality characteristics in tel kadayıf desserts.
A few studies in the literature reported that infections were developed due to the consumption of some halva products exported from Turkey. In this respect, this research aims to monitor and evaluate the microbiological risks originating from raw material in tahini halva production unit of a food company implementing ISO 22000. For this purpose, 12 different samples were taken from different sampling points in halva production processes and analyses have been performed. Results evaluated according to the decision tree method indicated that Salmonella spp. was present in sesame, and pistachio was unsuitable in terms of mould and yeast load. Sesame Roasting and Viscous Cooking steps were defined as critical control points as the temperature-time based treatments in these steps eliminate the microbiological risks arising from raw-materials. Furthermore, cocoa powder and pistachio raw-materials input validation operations were also defined as critical control points.
ÖZLiteratür taramasında Türkiye'den ihraç edilen bazı helvalarının tüketimine bağlı enfeksiyonlar görüldüğü bildirilmiştir. Bu araştırmanın amacı; ISO 22000 standardının uygulandığı bir gıda işletmesinin tahin helvası üretim biriminde hammadde kaynaklı mikrobiyolojik riskleri belirlemek ve tespit etmektir. Bu amaçla helva üretiminin farklı proses basamaklarından 12 farklı numune alınmış ve analizler gerçekleştirilmiştir. Elde edilen analiz sonuçları karar ağacı yöntemiyle değerlendirilmiştir. Analiz sonuçlarına göre, susam Salmonella spp., antep fıstığı ise maya ve küf varlığı açısından uygunsuz olarak tespit edilmiştir. Susam Döner Kavurma ve Ağda Pişirme proses basamaklarında uygulanan sıcaklık-süre işlemleri hammadde kaynaklı mikrobiyolojik riskleri elimine ettiği için kritik kontrol noktası olarak tanımlanmıştır. Ayrıca kakao tozu ve Antep fıstığı hammaddelerinin girdi kabul kontrol işlemleri de kritik kontrol noktası olarak tanımlanmıştır.
Acrylamide, which is known to exist in a range of foodstuffs at different rates is a heat treatment contaminant and has been labeled by the International Agency for Research on Cancer as a probable carcinogenic substance for humans. Acrylamide is readily absorbed by the body and it spreads to the tissues. The fact that acrylamide is highly prone to react with DNA and RNA has brought forward various health problems as well. Many studies have proved the relation between acrylamide and diseases related to the nervous system, notably cancer. The most important mechanism in the formation of acrylamide in foodstuffs is the Maillard reaction. The level of acrylamide in foodstuffs shows an increase in high temperatures especially in the presence of reducing sugar and asparagine amino acid. However, no legal legislation has yet been defined on the level of acrylamide in foodstuffs.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.