Sürdürülebilir Kalkınma Amaçları
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Yayınlar
- MakaleAçık Erişim2024Scopus SJRQ2Seed content and its oil composition in walnut cultivated from Tunceli, Türkiye
Aydin, Caglar Mert; Güven, Alper
The study is intended to shed light on walnut species cultivated in Tunceli province in 2022 and the oils produced from Juglans regia Fernor walnuts. Physicochemical properties of walnuts and fatty acid composition of the oils produced from the walnuts were identified. In addition, nutritional indexes and bioactive compounds of the oils were determined.Overall, physicochemical properties of the seeds belonging to walnuts significantly changed according to the variety. The major component in walnut seeds was found to be oil content. Saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid ratios of the walnuts were varied according to the type of seed. Characterization of fatty acid composition in the oils from the walnuts was performed according to 6 different fatty acid levels. These fatty acids are myristic, palmitic, margaric, oleic, linoleic and linolenic acid. The oils have a refractive index being in the range of 1.4677-1.4694, the iodine value being in the range of 107-109 gms. TPC (total phenolic content) and DPPH antioxidant activity of the oils significantly changed according to the variety. TPC of the oils were found in the range of 0.33-1.53 mg GAE/g oil and DPPH antioxidant activity of the oils were in the range of 13.04-5.42 mg TE g(-1) oil. All walnut oils showed Newtonian flow behavior. The nutritional indexes including UI (Unsaturation index), IA (Atherogenicity index), IT (Thrombogenicity index) and HH (Hypocholesterolemic/hypercholesterolemic ratio) were determined to significantly change according to the variety, except for IT. It could be stated from the results that Nazimiye walnut seed oil has healthier effects on human health.
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İncele - MakaleAçık Erişim2015Scopus SJRQ1Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis
Eroglu, Ali; Dogan, Mahmut; Toker, Omer Said; Yilmaz, Mustafa Tahsin
Principal component analysis and hierarchical cluster analysis were applied to investigate physicochemical and instrumental textural properties of fresh kashar cheese. Four different principal components sufficiently explained the variability in the cheese samples. In addition, hierarchical cluster analysis was performed to group the kashar cheese samples regarding physicochemical and instrumental textural properties. Instrumental textural properties indicated greater variability than chemical composition of cheese samples. Principal component analysis revealed that color parameters were positively correlated with textural and chemical parameters. The results of this study revealed that other parameters rather than chemical composition would be effective on the instrumental textural properties. It was proved that principal component analysis was a very effective statistical tool to determine quality of cheese samples. According to the principal component analysis and hierarchical cluster analysis results, the attributes defining the kashar cheese samples were determined to be primarily the texture profile analysis parameters.
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