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    Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
    (Elsevier Sci Ltd, 2020) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan
    Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.
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    Effects of partial substitution of caprine for ovine milk on the volatile compounds of fresh and mature Urfa cheeses
    (Elsevier Science Bv, 2013) Atasoy, Ahmet Ferit; Hayaloglu, Ali A.; Kirmaci, Huseyin; Leyent, Okan; Turkoglu, Haseyin
    Fresh Urfa cheeses were produced from ovine and caprine milk mixed in ratios of 100:0; 90:10; 80:20; 70:30 (ovine:caprine). They were preserved by two methods: (1) dry salted for 12 h, and (2) scalded in boiling whey for 5 min and ripened for 240 days. The basic composition of ovine cheese did not significantly differ from cheese, in which part of the sheep milk was replaced by goat's milk. The composition of dry salted cheese was in general similar with scalded cheese for chemical compositions and volatile compounds. Alcohols were quantitatively the most abundant chemical family found in the Urfa cheese, and their concentration were 37.91-53.48 mu g 100 g(-1) fresh cheese, especially more marked in the mature cheeses (56.21-121.54 mu g 100 g(-1) cheese). After 3 months, the concentration of volatile compounds and their contents of Urfa cheese generally decreased. Thus, Urfa cheese could be matured until 90 days in brine without affecting the concentration of volatile compounds. The partial substitution of ovine milk with caprine milk by up to 10 and 20% did not generally change volatile characteristics of the cheese. However, 30% substitution of ovine milk with caprine milk increased hexanoic, octanoic, decanoic acids, 2-methyl-pentanal, 2-butanone, 2-heptanone, 2-nonanone, methyl butanoate, and decreased acetic acid, 3-methyl-butanal, heptanal, 3-hydroxy-2 butanone, and methyl-2-methyl-butanoate. (C) 2013 Elsevier B.V. All rights reserved.
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    Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese
    (Wiley, 2019) Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan; Ceylan, Huriye Gozde
    The effects of partial substitution of goat's milk for sheep's milk, scalding and dry salting on the proteolysis of Urfa cheese were monitored for 240 days. For this reason, the contents of total nitrogen, water-soluble nitrogen (WSN), and trichloroacetic acid-soluble nitrogen (TCA-SN) were explored as well as the chemical compositions of samples during ripening. Also, RP-HPLC of pH 4.6-soluble, 70% ethanol-insoluble (EtOH-i), and urea-PAGE of pH 4.6-insoluble nitrogen fractions of samples was determined. The results showed that the effects of partial substitution of goat's milk for sheep's milk on WSN and TCA-SN were significant from sixth to eighth month of the ripening, respectively. Even though the effects of the milk type, dry salting, and scalding on the peptide profile were significant at the beginning of maturation, the peptide profile of cheeses was almost similar at the end of the storage. Furthermore, the proteolysis of Urfa cheese was limited due to dry salting during the ripening. Practical applications The maturation of cheese is a complex biochemical process involving the hydrolysis of fat, breakdown of protein, and metabolism of lactose. Though the biochemical reactions during cheese ripening are not precisely understood, proteolysis is one of the most significant biochemical processes during maturation. It is known that the amino acids resulting from proteolysis are the precursors of flavor components in cheese. Milk itself is a significant source of proteolytic enzymes. And also, the curd scalding temperature and salt content of cheese affect the proteolytic activity during cheese ripening. However, limited proteolysis may be occurred during the cheese maturation due to dry salting and scalding process. Therefore, studies should focus on overcoming this problem. This study can help to overcome the limited proteolysis in the production of cheese. Also, results from the study may contribute to the industrial production of Urfa cheese.
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    The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
    (Elsevier Sci Ltd, 2021) Korkmaz, Aziz; Atasoy, Ahmet Ferit; Hayaloglu, Ali Adnan
    The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
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    Effects of Scalding Parameters and Ripening on the Chemical, Textural and Microstructural Properties of Urfa Cheese
    (Galenos Publ House, 2021) Atasoy, Ahmet Ferit; Cicek, Mehmet; Ceylan, Huriye Gozde; Hayaloglu, Ali Adnan
    The objectives of this study were to determine the effect of cheese scalding temperature, scalding time, and ripening time on the chemical, textural and microstructural properties of ovine milk Urfa cheese. Dry salted fresh cheeses were scalded in whey at 70 degrees C, 80 degrees C, and 90 degrees C for 5 and 10 minutes and ripened for 90 days, respectively. Scalding temperature significantly affected fat in dry matter and salt in dry matter (P<0.05), total solids and nitrogen, hardness, cohesiveness, gumminess, and chewiness (P<0.001). Scalding time significantly affected total nitrogen and gumminess (P<0.05), total solids, and hardness (P<0.001). Ripening time significantly affected chemical, textural and color properties of ovine milk Urfa cheese (P<0.001), except fat in dry matter (P<0.05). The color properties of Urfa cheese were not significantly affected by the scalding temperature and time (P>0.05). Besides, scalding treatments have improved the microstructure of ovine milk Urfa cheeses. Urfa cheese exhibited a more compact, coarser, and uniform structure with increasing scalding temperature and time. As a result, scalding treatments and ripening on the chemical, textural and microstructural characteristics of Urfa cheeses were substantially effective.
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    Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)
    (Elsevier, 2017) Korkmaz, Aziz; Hayaloglu, Ali Adnan; Atasoy, Ahmet Ferit
    Volatile organic compounds (VOC) in fresh Capsicum annuum (FRC), red pepper flakes (RPF), industrial (INI), and traditional (TRI) isot spices were quantitatively analyzed by means of solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS). Total concentration of VOC in FRC, TRI, RPF and INI were 23.24, 113.24, 15.29 and 28.48 mg kg(-1) dry weight, respectively. VOC characteristics of RPF and FRC were similar compared to-isot. The production method of TRI was noticed to be appropriate for enzymatic and/or thermally degradations of terpenoids, carotenoid, amino acids, lipid derivatives, and some Strecker degradations compounds. Heat induced or thermally generated by Maillard reactions or Strecker degradations were responsible for the diversity of INI due to heating and kepertme thermal process. The results show that the mild thermal process, suitable moisture content and time were critical parameters for the total amount and diverse patterns of VOC during production of pepper spice from capsicum anuum. (C) 2017 Elsevier Ltd. All rights reserved.