Advanced Search

Show simple item record

dc.contributor.authorGökmen, Süleyman
dc.contributor.authorKocabaş, Aytaç
dc.contributor.authorSavran, İbrahim
dc.contributor.authorSayaslan, Abdulvahit
dc.contributor.authorAydın, Mehmet Fatih
dc.contributor.authorYetim, Hasan
dc.date.accessioned2019-08-31T12:10:23Z
dc.date.accessioned2019-08-13T09:37:32Z
dc.date.available2019-08-31T12:10:23Z
dc.date.available2019-08-13T09:37:32Z
dc.date.issued2019en_US
dc.identifier.issn2148-9297
dc.identifier.urihttps://hdl.handle.net/20.500.12436/923
dc.identifier.urihttps://doi.org/10.15832/ankutbd.539010
dc.descriptionWOS: 000461019800012en_US
dc.description.abstractStuffed pasta (manti) is one of the famous and nutritious traditional foods produced and consumed in Turkey. Traditional foods are special products having some cultural aspects of specific regions of countries. In addition to home-made traditional production, industrial production of manti has increased in recent years. Industrial production of manti using various techniques is likely to result in some risks or modifications in terms of its sensory and microbiological features. Therefore, the purpose of this study was to examine quality properties of manti samples produced by sole or combined applications of infrared (IR) and ultraviolet-C (UV-C) radiations and vacuum drying as compared to the traditional oven drying method. With this aim, some food-borne pathogens (Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Listeria monocytogenes) were inoculated into the manti recipe prior to the production. Afterwards, the samples were dried with 17 different IR, UV-C and vacuum drying combinations, including the traditional oven drying method. In addition to the, total microorganisms and food-borne pathogens, some chemical analyses like Thiobarbituric acid (TBA) measurement as an indicator of lipid oxidation was also studied. In the results, application of 500 W IR drying method produced satisfactory results in terms of microbiological quality. Again, a bar-type IR drying method at constant temperature (150 degrees C) seems to be a promising drying method for the industrial manti production. In conclusion, it might be suggested that IR drying method can be an alternative to the conventional method in industrial manti production.en_US
dc.description.sponsorshipCommission of Scientific Research Projects, Erciyes University [FDK-2014-4806]en_US
dc.description.sponsorshipThis study was financially supported by the Commission of Scientific Research Projects, Erciyes University with a grant (FDK-2014-4806).en_US
dc.language.isoengen_US
dc.publisherANKARA UNIV, FAC AGRen_US
dc.relation.ispartofJOURNAL OF AGRICULTURAL SCIENCES - TARIM BILIMLERI DERGISIen_US
dc.identifier.doi10.15832/ankutbd.539010
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMantien_US
dc.subjectIRen_US
dc.subjectUV-Cen_US
dc.subjectVacuumen_US
dc.subjectDryingen_US
dc.subjectPathogen bacteriaen_US
dc.titleEffect of Infrared, Ultraviolet-C Radiations and Vacuum Drying on Certain Chemical and Microbial Characteristics of Stuffed Pasta (Manti)en_US
dc.typearticleen_US
dc.authoridHasan Yetim |0000-0002-5388-5856
dc.departmentMühendislik ve Doğa Bilimleri Fakültesien_US
dc.identifier.volume25en_US
dc.identifier.issue1en_US
dc.identifier.startpage100en_US
dc.identifier.endpage107en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.institutionauthorYetim, Hasan
dc.department-temp[Gokmen, Suleyman] Karamanoglu Mehmetbey Univ, Dept Food Proc, Tech Vocat Sch, TR-70100 Karaman, Turkey; [Kocabas, Aytac; Savran, Ibrahim] Karamanoglu Mehmetbey Univ, Dept Biol, TR-70100 Karaman, Turkey; [Sayaslan, Abdulvahit] Karamanoglu Mehmetbey Univ, Dept Food Engn, TR-70100 Karaman, Turkey; [Aydin, Mehmet Fatih] Karamanoglu Mehmetbey Univ, Dept Publ Hlth, Fac Hlth Sci, TR-70100 Karaman, Turkey; [Yetim, Hasan] Istanbul Sabahattin Zaim Univ, Dept Food Engn, TR-34200 Istanbul, Turkeyen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record