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    Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study
    (Elsevier Sci Ltd, 2023) Boran, O. S.; Sulejmani, E.; Hayaloglu, A. A.
    This study aimed to use Kuflu (a mould-ripened cheese) cheese slurry to accelerate ripening, improve biological activity and flavour development in a model cheese in terms of proteolysis and volatile compounds. Response surface methodology (RSM) was employed for the model cheese to determine higher proteolysis and volatile development level during ripening as a function of Kuflu cheese slurry addition level (0-5 %), salt concentration (1-3 %) and ripening temperature (5-15 C-?). The highest aminopeptidase activities (0.140 and 0.187 OD/g per hour) were determined in 15-day-old samples containing 3 % and 5 % Kuflu cheese slurry, respectively. Also, the use of Kuflu cheese slurry, regardless of ripening, caused an increase in ABTS(*+) antioxidants, angiotensin-converting enzyme (ACE)-inhibition activity and volatile compounds in model cheeses. The sensory evalua-tion indicated that the use of 3 % (w/w) Kuflu cheese slurry, storage temperature 10 ?C for 15 days provided better flavour, odour, texture, colour, appearance and overall acceptability. In conclusion, using Kuflu cheese slurry for model cheese production enhanced the level of proteolysis and volatile flavour composition with shortened ripening time.
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    The effect of pungency perception and personality traits on consumer's preferences from various regions of Turkiye for cig kofte, a traditional Turkish food
    (Elsevier, 2022) Boran, O. S.; Omac, B.; Gokce, Y.; Hayaloglu, A. A.
    The aim of this study was to test whether personality traits influenced liking and choice of pungent foods such as cig kofte for Turkish population. In addition, we explored the role of demographic variables (gender and regions of Turkiye) and various concentration of capsaicin in cig kofte on the relation between personality traits and the frequency of annual cig kofte intake and liking of a spicy meal. Data of 316 participants from different region of Turkiye (47% women and 53% men) were examined. Participants were categorized for demographics, region, and personality traits (sensitivity seeking (AISS), sensitivity to reward (SR) and sensitivity to punishment (SP). They tasted cig kofte including various concentrations of capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide; 50, 75, 100, and 150 mu M) and then evaluated liking and perceived intensity in it.A significant positive correlation was found between the liking of a spicy meal and frequency of annual cig kofte intake. Although a significant negative correlation was observed between the liking of a spicy meal and each concentration of capsaicin in cig kofte, no correlation was seen between the frequency of annual cig kofte intake and each concentration of capsaicin. In addition, the liking of a spicy meal was only associated with a personality trait, AISS, but the frequency of annual cig kofte intake was related to personality traits, AISS and SR. Besides, the relations between the frequency of annual cig kofte intake, liking of a spicy meal, personality traits (AISS, SR, and SP) and various concentration of capsaicin were influenced by both gender and region. Finally, no clear relationship was observed between liking and perceived intensity in cig kofte.
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    Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese
    (Elsevier, 2016) Soltani, M.; Boran, O. S.; Hayaloglu, A. A.
    Various blends of milk coagulants Rhizomucor miehei protease and camel chymosin were mixed at levels of 100:0, 75:25, 50:50, 25:75 and 0:100, respectively and used in the manufacture of Iranian ultrafiltered (UF) White cheese. Effect of different blends of these coagulants on microstructure and rheological properties of Iranian UF White cheese were studied during 90 days of ripening. The results showed that both microstructure and rheology of the cheeses were influenced by type and concentration of these coagulant blends due to their different proteolytic activities. Use of high concentrations of camel chymosin resulted in a more compact protein network and firmer structure in the cheeses. Increasing levels of camel chymosin in the coagulant blends increased the storage (G') and loss (G '') moduli and decreased loss tangent (8) in the cheeses. In conclusion, increasing levels of camel chymosin provided less protein breakdown and more solid-like viscoelastic structure in UF cheeses. (C) 2016 Elsevier Ltd. All rights reserved.
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    Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride
    (Elsevier Sci Ltd, 2021) Sulejmani, E.; Boran, O. S.; Huppertz, T.; Hayaloglu, A. A.
    We examined the effect of two types of inulin with combinations of sucrose, sodium bicarbonate and calcium on the compositional, colour, rheological and sensory properties of low-fat milk jams (dulce de leche). The two types of inulin had similar effect on the properties of milk jams, with some differences in consistency of the product. An increase in the storage and loss modulus and a decrease in flow behaviour of milk jams was observed after calcium addition. As sucrose content decreased, titratable acidity decreased; however, ash and the colour values L*, a*, and b* increased. A negative correlation between pH and L* (lightness) (P < 0.01) was found due to sodium bicarbonate used during production to support the Maillard reaction. The results suggest that inulin can be used to improve the structure and rheological characteristic and sensory scores of the product with the combination of calcium. (c) 2021 Elsevier Ltd. All rights reserved.