Zeynep Akin

Bio: Zeynep Akin is an academic researcher from Uludağ University. The author has contributed to research in topics: Titratable acid & Soy protein. The author has an hindex of 1, co-authored 2 publications receiving 38 citations.

Functional properties of fermented milk produced with plant proteins

Abstract: In this study, storage-related changes in the physico-chemical and sensory properties of non-fat fermented milk drinks that contain soy protein isolate (SPI), pea protein isolate (PPI), wheat gluten (WG) and rice protein (RP) were investigated. The addition of plant protein additives to milk beverage affected the pH, titratable acidity %, syneresis, viscosity, dry matter, ash, color ( L , b values), protein and amino acid contents (p

Bioactive Components of Soybeans and Their Health Effects

Abstract: Son yillardaki bilimsel gelismeler ve tuketicilerin bilinclenmesine bagli olarak beslenme sekilleri ve gida tercihlerindeki farkliliklar; saglik uzerine olumlu etkiler gosteren fonksiyonel gidalara olan egilimi arttirmaktadir. Soya bilesimde bulunan biyoaktif bilesenlerin fonksiyonel nitelik tasimasi ve saglik uzerine olumlu etkilerinin ortaya cikmasi urun gelistirmede soya bilesenlerinin gidalara ilave edilmesini olanakli hale getirmistir. Bu derlemede soya aktif bilesenlerinin gidalardaki onemine deginilerek, saglik uzerindeki olumlu etkileri ortaya konulmustur.

Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns

Abstract: Nutraceutical and functional food market are one of the fastest-growing food segments in the newer food product development category. In the recent past, focus of beverage industry has shifted towards making food more nutritious and functionally enriched. To load the food with nutraceutical functionality, herbal sources having target functional compounds are either directly used as food or for separation of target compounds. Among beverages, milk is considered as a wholesome complete food providing macro (fat, proteins, and carbohydrates) and micronutrients (calcium, selenium, riboflavin, vitamin B12, and pantothenic acid vitamin B5) in balanced proportions. However, limited access to milk in some regions of globe, low availability of certain minerals (iron), vitamins (folate), and other biomolecules (amino acids) compounded with issues like milk allergy, lactose intolerance, and hypercholesterolemia have forced some specific population groups to search for better milk alternatives which are more or at least equi-nutritional to conventional milk. Plant-based wholesome or blended milk analogs are better studied as inexpensive alternates to conventional milk for people who are in search of better alternates for one or other reason. The market of milk analogs is currently dominated by soya bean milk, oat milk, coconut milk, hemp milk, cocoa milk, multigrain milk etc. most of which are produced by controlled fermentation which owes to their functional bioactive composition. Such analogs are appreciated for their functionally active components which are often correlated to their health-promoting and disease-preventing properties. One major advantage of analogs over conventional milk is that the energy input per unit of milk produced is much less compared to animal milk while there is always an opportunity to manipulate their composition based on demand. However, the major limiting factor in the acceptance of such non-conventional beverages is their challenging production technology and poor sensory profile which is true particularly for beverages derived from legumes. These challenges provide an opportunity for both industries and research personals to put in major concerted efforts in the field of functional bioactive food segment to produce tailor-made novel beverages which are nutritional, economic and have improved functionality. Keeping in view the potential of plant-based milk alternates and associated challenges the aim of the present review is to give a scientifically comparative and conclusive overview of the present status, market potential, and health concerns of plant-based nondairy milk beverages.

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Abstract: Background Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20–25% protein), concentrate (50–75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality. Scope and approach In this perspective, this review offers the latest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization. Key findings and conclusions Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.

Review on plant protein-polysaccharide complex coacervation, and the functionality and applicability of formed complexes.

Abstract: Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give unique functionality. This in turn can broaden the diversity of applications that they may be suitable for. Overwhelmingly in the literature, work and reviews relating to coacervation have involved the use of animal proteins. However, with the increasing demand for plant-based protein alternatives by industry and consumers, a greater understanding of how they interact with polysaccharides is essential to control structure, functionality and applicability. This review discusses the factors governing the nature of protein-polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins. © 2018 Society of Chemical Industry.

Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

Abstract: The objective of the present study was to produce a novel frozen yogurt fortified with sea buckthorn berries supported probiotic cells. Berries originated from Hippophae rhamnoides L. were used as immobilization carrier of the probiotic strain Lactobacillus casei ATCC393. A commercial yogurt culture was used as starter culture while free and immobilized probiotic cells were added as adjuncts for frozen yogurt production. The viability of the immobilized probiotic cells was maintained in high levels during 90 storage days (−18 °C), while the viability of free probiotic cells decreased (∼10%). L. bulgaricus counts reduced by approximately 3 log cycles and no counts of S. thermophilus were detected by the end of freezing storage. Gastrointestinal simulation showed that cell immobilization offer protection to probiotic cells against the harsh environmental conditions of the gastrointestinal tract and help in maintaining the minimum viable cell counts required to offer health benefits to the consumers (>107 CFU g−1). Finally, frozen yogurt with the immobilized biocatalyst showed superior properties, exceptional appearance and an enhanced citrus aroma as described by the assessors.

Functional and textural properties of vegetable‐fibre enriched yoghurt

Abstract: In this study, different vegetable‐fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, ΔE values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics.