Authors:Kübra ESİN; Sine ÖZMEN TOĞAY Abstract: The present study aimed to investigate the microbiological quality of powdered infant formulas on sale in Turkey and to assess the compliance of the preparation instructions recommended by the formula companies with the guidelines of the World Health Organization (WHO). In the study, 36 powdered infant formulas belonging to 10 different companies were analysed regarding the presence of Cronobacter sakazakii, Bacillus cereus, Staphylococcus aureus, coliform and faecal coliform, mould-yeast, total mesophilic aerobic bacteria counts. C. sakazakii was detected in two of the examined formula samples. At various levels, B. cereus in nine, S. auerus in four, coliform bacteria in 10 and faecal coliform bacteria in eight of the formula samples were found and these identified values were discovered above the legal limits. When the compliance of the preparation instructions recommended by the formula companies with the WHO guidelines was evaluated, the instruction requiring the water temperature to be >70°C, which is critical in the control of C. sakazakii, was not included in the preparation instructions of any formula companies. Although the microbiological quality of the formulas was determined by the legal limits, it was observed that the targeted microbiological quality could not be reached in some of the examined formula samples and the instructions prepared by the companies may not be adequate for the food safety. PubDate: Sun, 01 Jan 2023 00:00:00 +030
Authors:Jasper Okoro Godwin ELECHI; Joseph Oneh ABU, Mike Ojotu EKE Abstract: This study aimed to produce plant-based yoghurt ana-logues from the blends of Bambaranut and millet milk. Yoghurt samples were produced from blends of Bambaranut milk and millet milk using Streptococcus thermophillus and Lactobacillus bulgaricus as starter cultures. Yoghurt samples were subjected to chemical, microbiological and organoleptic assessment. The results of the chemical analysis revealed moisture, protein, ash, fat, fibre, carbohydrates and energy contents ranged from 87.61-78.26%, 6.85-3.68%, 0.76-0.59%, 2.70-1.81%, 0.34-0.26%, 12.88-5.60 and 92.94-57.50% respectively Total solids of between 12.39 and 21.74% were obtained with titratable acidity of 0.21, 0.65, 0.21, 0.23, 0.23, 0.25, 0.30 and 0.90%, respectively. The syneresis of the samples ranged from 40.28 to 18.90% while all the samples showed fairly acidic levels. A viscosity of between 250 and 784cp was obtained. The microbiological examination revealed an acceptable level for all the samples. There were observable significant differences in terms of overall acceptability, taste, and flavour between cow milk yoghurt and the yoghurt analogues. PubDate: Sun, 01 Jan 2023 00:00:00 +030
Authors:Rumeysa Ayşe GÜDEN; Arda BORLU Abstract: Disasters increase the psychological and physiological vulnerability of individuals. Restriction of food resources, restriction of access to food resources by armed forces, deterioration of transportation and marketing systems, and increasing economic damage cause serious food shortages in disaster areas. In disasters, it is very difficult for individuals to plant or collect crops. In addition, there is serious pressure on the supply of seeds, pesticides, fertilizers, and irrigation systems in the disaster area. In disasters, inadequate nutrition of the individual under the recommended amount of energy increases the susceptibility to infection. As a result of this situation, both the frequency and severity of infectious diseases increase in society and the recovery period of individuals is prolonged. It is very important to prepare a disaster nutrition plan in order to protect and maintain the health of the disaster survivor society and the vulnerable groups within the society. In this study, the nutrition of the population in disasters and the nutrition plan for vulnerable groups were examined. PubDate: Sun, 01 Jan 2023 00:00:00 +030
Authors:Necattin Cihat ICYER; Nesrin KURAN Abstract: Trans-fat consumption is an important risk factor for cardiovascular diseases, which is one of the leading causes of death worldwide. With the 'REPLACE' action plan of the World Health Organization, which aims to zero global trans-fat consumption by 2023, steps are taken by the countries of the world to zero trans-fat. In this article, trans-fat content information of packaged food products was researched in Türkiye. Trans-fat content was classified into 4 categories and a total of 1411 packaged food products divided into 11 categories were examined and it was found that 71.2% of them contained trans-fat-free content. According to the label information, the usage rate of 'no trans-fat or trans-fat free' statements in all categories is 25%. In addition, it was determined that 7.1% of these products used vague expressions that did not provide clear information about trans-fat content. When evaluated in general, the use of alternative substitutes should be encouraged and effective policies should be developed in order to eliminate trans fat in Türkiye as well as in the rest of the world. PubDate: Sun, 01 Jan 2023 00:00:00 +030
Authors:Maria De Fátima Bessa Correia GUIMARÃES; Cristina CARAPETO Abstract: The Mediterranean Dietary Pattern (MDP) is currently accepted as being protective against some of the most worrisome chronic non-communicable diseases in today's society. It is important to instil this nutritional pattern in young people as it is at this point in life that healthy eating habits are created and later maintained. Assessing the adherence of students to the Mediterranean Dietary Pattern (MDP). A case study was carried out with 463 students aged between 14 and 20 years old. Parents of the youngsters were also surveyed to find out about the accuracy of the youth's answers and to determine the type of food preparation practiced in the family. Those who participated in this study had an informed consent, previously signed by their parents and voluntarily expressed their willingness to participate, although they could drop out at any time if they so wished. The results showed a good adherence to the Mediterranean Dietary Pattern (MDP) by the respondents (46.47%) and their knowledge about the concept of the Mediterranean Diet can be classified as “good” (39.7%) and “reasonable” (36.6%). The main conclusions of the study are that the students participating in the study have a good knowledge about the Mediterranean Food Pattern and show a high level of adherence to it. PubDate: Sun, 01 Jan 2023 00:00:00 +030
Authors:Sena Nur YILMAZ; Huri İLYASOĞLU Abstract: Cooking process is known to cause changes in the physical and chemical properties of vegetables. Green beans and zucchini are widely used in Turkish cuisine. The aim of this study was to compare the effects of Sous vide (SV) with traditional cooking (boiling and steaming) methods on the color properties and antioxidant capacity of green beans and zucchini. Color characteristics (L*, a* and b*), total phenolics content (TPC), 2,2-diphenyl-1-picrylhydrazil (DPPH) radical scavenging activity and iron (III) ion reduction antioxidant power of fresh and cooked vegetables by 3 different cooking methods were determined. After the cooking process, a decrease in the lightness values and an increase in the redness-greenness values were observed. It was determined that the TPC of the vegetables was best preserved in the SV method. The effects of cooking methods on the antioxidant capacity were determined to differ according to the vegetable variety. The highest antioxidant capacity value was obtained for the zucchini samples in the boiling method and for the green bean samples in the steaming method. PubDate: Sun, 01 Jan 2023 00:00:00 +030
Authors:Demircan ÖZBALCI; Ebru AYDIN, Gülcan ÖZKAN Abstract: The fruits of Morus species from the Mulberry family (Moraceae) are traditionally consumed widely due to their positive effects on health. The interest about its health effect are increasing due to its rich content of bioactive components (flavonol, anthocyanin, flavanonol, phenolic acids, alkaloids), minerals (potassium, calcium, sodium, and magnesium), vitamins (vitamin B1 and folic acid), oils (linoleic acid, palmitic acid, oleic acid) and melatonin. In vitro and in vivo studies indicated that the fruits have positive health effects such as anti-diabetic, antioxidant, neuroprotective, hypolipidemic, anti-obesity, anti-inflammatory, hepatoprotective, antiparkinsonian, anti-tumor/anti-cancer, antimicrobial and immune-enhancing effects due to the bioactive components. In addition, mulberry fruit are traditionally consumed for their diabetes, hypertension, liver, kidney damage, and eye improvement effects. However, there is only limited clinical studies about the pharmacological properties of mulberry fruits whereas more in vitro research are present. In this review, the phytochemical profile, in vitro and in vivo pharmacological properties of Morus alba, Morus rubra, and Morus nigra fruits were investigated. PubDate: Sun, 01 Jan 2023 00:00:00 +030
Authors:Halime SELEN; Aylin SEYLAM Abstract: Nutritional habits are known to affect the gut microbiota. Recently, it has been focused on the effect of the time taken in food on the microbiota rather than the variety of food intake, and it has been seen that this affects the microbiome. Although it has been reported that intermittent fasting increases beneficial microorganisms in the microbiota and decreases pathogenic microorganisms, its mechanism of action has not been fully explained. The purpose of this review is to interpret current studies examining the relationship between intermittent fasting and microbiota. PubDate: Sun, 01 Jan 2023 00:00:00 +030
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