Traditional Turkish Food Research Articles

Grape-based traditional foods produced in Turkey

Turkey is considered the gene centre of the vine, and it has remained one of the most important trading centres of viticulture and grape-based foods for a long time. The grapes grown in Anatolia and the foods obtained by processing these grapes contribute greatly to the economy of the nation. In addition to economic outcomes, grape-based traditional foods provide anti-carcinogenic, anti-inflammatory, antioxidant and cardiovascular disease–preventing benefits when consumed. A few examples of these grape-based traditional foods are molasses, wine, Turkish Rakı, hardaliye and pestil. In this review, the production processes of certain grape-based Turkish traditional foods are summarized.

Effect of wheat bran and whole wheat flour on manti quality.

Wheat bran and whole wheat flour are excellent dietary fibre (DF) sources which are widely used in food industry to produce high fibre food products. Although they are successfully utilized in several cereal based food formulations, there is no report regarding their use in manti which is a traditional Turkish food consumed all over the country. This study aimed to investigate the effects of wheat bran and whole wheat flour on the nutritional and cooking quality of manti. Samples were produced in an industrial plant and evaluated in terms of DF, phytic acid, in vitro glycemic index (GI), color and cooking quality (cooking loss, cooking time, weight increase). Although an increase was observed in phytic acid contents of manti produced from wheat bran or whole wheat flour, their DF contents increased without any adverse effect on cooking quality compared to control manti produced from refined flour. Besides, whole wheat flour resulted in a significant decrease in GI. The outcomes of this study demonstrates the applicability of wheat bran and whole wheat flour for industrial-scale production of manti with a good nutritional profile.

“KEÇİBOYNUZU ÖZÜ” ADI ALTINDA SATIŞA SUNULAN ÜRÜNÜN BAZI KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ VE KEÇİBOYNUZU PEKMEZİ İLE KARŞILAŞTIRILMASI

Keçiboynuzu pekmezi, meyvenin tekniğine uygun olarak işlenmesi, ekstraksiyonu ve berraklaştırılması ile elde edilen şıranın, açık kazan veya vakum altında koyulaştırılmasıyla elde edilen geleneksel Türk gıdasıdır. “Keçiboynuzu özü” ise “keçiboynuzu meyvesinden soğuk ekstraksiyon yöntemi ile elde edilen şıranın düşük sıcaklıkta konsantre edilmesiyle elde edilmiş özü” olarak tanımlanmakta ve son yıllarda keçiboynuzu pekmezine alternatif yeni bir ürün olarak piyasada bulunmaktadır. Bu çalışmada, piyasadan temin edilen keçiboynuzu özlerinin, genel özelliklerine ek olarak, HMF, şeker, toplam fenolik bileşik ve mineral madde içeriklerinin belirlenmesi ve bu özelliklerin keçiboynuzu pekmezleri ile karşılaştırılması amaçlanmıştır. Analizler sonucunda, keçiboynuzu pekmezi ve keçiboynuzu özü örnek gruplarına ait toplam fenolik bileşik değerleri sırasıyla 5.80-18.00 mg GAE/g ve 0.10-18.40 mg GAE/g aralığında, HMF değerleri ise sırasıyla, 0.79-50.25 mg/kg ve 1.25-68.77 mg/kg aralığında tespit edilmiştir. İki gruba ait örneklerin belirlenen tüm özellikleri arasında istatistiki olarak (P >0.05) önemli bir fark olmadığı tespit edilmiştir. Bu çalışmada elde edilen sonuçlar, ilgili yasal düzenlemelere zemin hazırlayabilecektir.

Detection of adulteration using statistical methods over carbon isotope ratios in carob, grape, fig and mulberry pekmez

Pekmez, produced from different fruits, such as grape, mulberry, fig, apple and date, is a traditional Turkish food and widely consumed in Turkey. However, pekmez is among the most adulterated food products. This study used carbon isotope values to detect adulteration of carob, fig, grape and mulberry pekmez samples with glucose and fructose syrups at the ratio of 0%, 10%, 20%, 30%, 40%, 50%, 60% and 70% (by weight). The EA-IRMS chromotograms were recorded and results were used to propose the statistical models. All of the pure pekmez samples were found to be more negative than −23.5‰ and the results decreased by the addition of adulterants. Parametric statistical analysis was used to test the distribution of pekmez and adulterants. Linear fit models were constructed and higher regression coefficient values were obtained for adulterated carob, fig and grape pekmez samples while adulterated mulberry pekmez samples showed lower values. It was determined that the proposed linear fit models can be used as a tool to elucidate the possible detection of varying adulteration levels of pekmez samples, even at low levels. These models may be an introductory step in the detection of adulteration of other Turkish traditional food products.

The effect of pungency perception and personality traits on consumer's preferences from various regions of Türkiye for cig kofte, a traditional Turkish food

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 Türkiye) 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 Türkiye (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 μM) 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.

In vitro digestibility and predicted glycemic index of commonly consumed some Turkish traditional foods

This study was planned to determine in vitro glycemic indices of some traditional foods frequently consumed by Turkish nation and to evaulate their effects on nutrition. Glycemic indices of roasted chickpea, Turkish bagel, tarhana, bulgur, Turkish delight, baklava, pişmaniye and kadayıf species; white bread was taken as reference (70) and analyzed in vitro by taking digestive system model. Glycemic index of Turkish bagels and bulgur was high (> 70), medium (55-70) of tarhana and low (<55) of roasted chickpea. There was a significant relationship between the hydrolysis indices of Turkish Delight and other sweet foods and also glycemic indices (p <0.05). Absorption rates of all foods increased and reached the highest level in parallel with their hydrolysis indices after 3 hours. Turkish delight had the highest RAG (glucose released from starch and sugars within 20 min incubation), while RAG and RDS (rapidly digestible starch) of the roasted chickpea were low. Chickpeas with the lowest glycemic index according to their digestibility and effects on blood glucose should be recommended by nutrition professionals to provide glycemic control and controlled consumption of the delight with the highest glycemic index.

Cross-Sectional Evaluation of Food Items Preferred by Adolescents under the Influence of Television Advertisements.

Background: Food and beverage advertisements on television play a significant role in food preferences, especially among children and adolescents. This study aimed to evaluate foods and beverages advertised on television and purchased by adolescents or their families using the World Health Organization (WHO) nutrient profiling model. Study design: A cross-sectional study. Methods: This cross-sectional study was performed on 2,699 students (1380 males and 1319 females) aged 11-16 in Ankara, Turkey, in 2015. Socio-demographic characteristics, television-viewing habits, and the tendency to purchase foods and beverages under the influence of TV advertisements were recorded. The body weight and height were measured by the researchers. All reported food and beverage items (n = 284) were evaluated and classified as permitted or not permitted to advertise, according to the WHO nutrient profile model (2015). Results: The majority (69.8%) of students were underweight/normal weight, whereas 13.3% and 16.9% were classified as overweight and obese, respectively. A total of 69.6% of adolescents declared that they were influenced by food advertisements, and 66.4% bought those foods. The most purchased products included cakes and sweet biscuits (63.8%), chocolate and confectionery (44.9%), savory snacks (39.6%), and soft drinks (25.4%). Only 8.5% of all the advertised products (n = 284) were permitted to be advertised, according to the WHO nutrient profile model (2015). Dairy products, meat products, grains, fruits and vegetables, soup, and some traditional Turkish foods (e.g., cig kofte and Turkish pizza) were permitted. The permitted products were preferred by only 13.6% of the adolescents. Conclusions: Unhealthy foods are advertised on television for adolescents, and food advertisement management may be an essential strategy to provide healthy food choices.

Isolation of lactic acid bacteria from some traditional Turkish foods

Amaç: Bu çalışma ülkemizde geleneksel yöntemlerle üretilen gıda ürünlerinden laktik asit bakterilerinin izolasyonunu ve tanımlanmasını sağlamak amacıyla yapılmıştır.Materyal ve Yöntem: Çalışma kapsamında Van otlu peynir ve ekşi hamur örneği kullanılmıştır. Bu örnekler içerdikleri laktik asit bakterileri için çalışılmış ve tanımlanmaları için biyokimyasal ve PCR bazlı moleküler biyolojik tekniklere tabi tutulmuşlardır. Biyokimyasal testler kapsamında örnekler, Gram reaksiyonları, katalaz aktivitesi, gaz üretimi, 10oC ve 45oC'de, %6 ve %16 NaCl konsantrasyonda, pH 4.4 ve pH 9.6’da gelişim göstermeleri açısından incelenmiştir. Moleküler biyoloji deneyleri kapsamında ise tür ve suş düzeyinde tanımlama için PCR-RFLP, 16S rRNA gen dizileme ve RAPD-PCR teknikleri kullanılmıştır.Araştırma Bulguları: Bir dizi mikrobiyolojik deneylerin sonucunda 26 adet bakteri potansiyel laktik asit bakterisi olarak izole edilmiştir. Bunlardan 25 adedinin Lactobacillus, Pediococcus ve Enterococcus cinslerine ait olduğu tespit edilmiş ve tür ve suş düzeyinde tanımlanmaları sağlanmıştır. Kalan bir adet izolat ise Staphylococcus hominis olarak tanımlanmıştır.Sonuç: Çalışmamız sonucunda 25 adet laktik asit bakterisi gen dizileme ve RAPD-PCR teknikleri kullanılarak tür ve suş düzeyinde başarıyla tanımlanmıştır.

USE OF MULBERRY POMACE AS SUBSTRATE FOR CITRIC ACID PRODUCTION BY Aspergillus niger MT-4

Mulberry pomace (MP) is a waste material obtained after the production of pekmez, a traditional Turkish food. This study was performed to test the usability of MP as substrate for citric acid (CA) production by Aspergillus niger MT-4 for the first time. In the study, some culture conditions were also optimized to increase CA production in MP-based medium. Moisture, total carbohydrate, water-soluble carbohydrate, protein, lipid and ash contents of MP were determined as 31.1, 47.1, 1.3, 13.4, 1.8 and 1.4%, respectively. Experiments were carried out in 250 mL flasks containing 100 mL of production medium. Optimal MP concentration for both fungal biomass (FB) and CA production was determined as 120 g/L. All concentrations of KH2PO4 added to MP-based medium were found to decrease CA production but increase FB production. Optimal concentrations of MgSO4 and (NH4)2SO4 for CA production were found as 1 and 2 g/L, respectively. The other optimal parameters were determined as an initial pH of 7.0 and an incubation period of 5 days. Under the optimized culture conditions, the amount of CA produced was determined as 24.6 g/L. On day 5, Yp/s, Yp/x and Yx/s were calculated as 0.2 g CA/g MP, 1.43 g CA/g FB and 0.14 g FB/g MP, respectively.

Determination of the most potent precursors of advanced glycation end products in some high‐sugar containing traditional foods using high‐performance liquid chromatography

The aim of this research was to investigate the levels of the most potent precursors of advanced glycation end products (AGEs) in some high-sugar containing Turkish traditional foods and investigated the effects of sugar content on the formation of AGE precursors. The amounts of glyoxal (GO) and methylglyoxal (MGO) were determined by HPLC using pre-column derivatization. When we evaluated GO and MGO results, GO and MGO values ranged from 99.8 to 223.3, and from 53.2 to 8,773.7 µg/100 g, respectively. GO and MGO may be formed by Maillard reactions as well as caramelization reactions. Products made with red fruits contained low MGO amounts. Thus, traditional foods containing red fruit may prevent the formation of GO and MGO. In general, we concluded that foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol. Further studies are needed to support these results. Practical applications Fruit-based and heat-treated traditional foods examined in this study contain high amounts of sugar. The precursors of advanced glycation end products, glyoxal (GO), and methylglyoxal (MGO) may be formed by the Maillard reactions as well as the caramelization reaction in the examined samples. Pestil, sausage, and molasses are products that can be stored for a long time. Therefore, longer storage may also contribute to the increasing amount of GO and MGO. Products made from red fruits contain high amounts of anthocyanins, whereas products made with grape contain high amounts of resveratrol. Products made with red fruits contain low amounts of MGO. In general, foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol.

The impact of food neophobia and sensation seeking of foreign tourists on the purchase intention of traditional Turkish food

This study aims to investigate the effect of sensation seeking and food neophobia personality traits on the intention of foreign tourists to buy traditional Turkish food. The sample of the study, 500 foreign tourists who visited the Istanbul Historic Peninsula in the summer of 2018 were surveyed by easy sampling method. In the first phase 100 participants were asked to fill personal information form, food neophobia scale, brief sensation seeking scale and purchase intention scale. The obtained data were analyzed in SPSS program. After the pilot survey normality test, Cronbach's alpha coefficients and factor analysis were used to construct validity and reliability of food neophobia, brief sensation seeking scale and purchase intention scales. After ensuring the validity and reliability of statements in the survey form, 400 more survey forms were filled by participants to complete the major survey. After the data acquisition phase, regression analysis was used to evaluate the impact of food neophobia and sensation-seeking on purchase intention. The analysis showed that food neophobia has a considerably great impact on purchase intention. Results also showed that tourists with a low level of food neophobia show a high-level of purchase intention on Turkish traditional meals. On the SS side of the study it was found that experience-seeking is the only sub-scale of sensation-seeking that affects purchase intention. Consequently, experience seeking has a negative correlation with food neophobia. According to study results personality plays role in what people want to it. This information can be used to achieve more revenue and promote Turkish cuisine through tourism. Some suitable Turkish foods can be customized on the same line with major culinary cultures in the world for highly food neophobic tourists and also unique Turkish foods can be introduced to highly experience-seeker visitors.

Ayurveda Beslenme Sistemine Uygun Türk Mutfağı Örnek Menü Planlaması

Ayurveda is one of the world’s oldest holistic health and nutrition systems. With the increasing trend of healthy eating in the world, ayurveda, especially in the West, becoming an issue where studies are increasing day by day. According to ayurveda philosophy, it is important to be fed according to the natural features and seasons of the human being, in terms of the harmony between the external world and the inner world of the human being and the health of the body. This study was thought to be needed due to the lack of ayurvedic food and beverages in the restaurant menus, which are compatible with the ayurvedic nutritional system commonly used for healthy living in today's world. In addition, it is aimed to contribute to the universal recognition of Turkish food through the worldwide accepted ayurvedic nutrition system. In this study, it is aimed to adapt Ayurvedic nutrition system to Turkish cuisine. Especially the traditional Turkish foods that are widely consumed and loved are taken into consideration and menus are arranged by making food adaptations according to the ayurvedic eating system. Foods suitable for consumption for all three doshas were cooked and photographed in the gastronomy laboratory using original recipes. Taking into consideration today's classic menu, menus consisting of soup, cold start, hot start, main course and dessert are planned. In addition, five-item menus were prepared for each of the vata, pitta, kapha doshas, and a total of 15 recipes were created. The recipes included in the study were prepared by re-adapting the classic and local dishes, which are known in the Turkish cuisine culture, to the special dietary rules of doshas. The menus prepared with the products available in the Turkish cuisine culture were found to be adaptable and appropriate to ayurveda. It has been determined that it is possible to diversify and enrich the ayurvedic menus in accordance with the Turkish cuisine culture and suggest that ayurvedic foods can be found in the menus of the food and beverage sector as adapted to Turkish Cuisine.

Obesity and traditional nutrition: introduction of Turkish traditional foods, functional properties and biochemistry

Obesity and traditional nutrition: introduction of Turkish traditional foods, functional properties and biochemistry

Use of Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) Spectroscopy in Combination with Multivariate Methods for the Rapid Determination of the Adulteration of Grape, Carob and Mulberry Pekmez.

Pekmez, a traditional Turkish food generally produced by concentration of fruit juices, is subjected to fraudulent activities like many other foodstuffs. This study reports the use of Fourier transform infrared spectroscopy (FTIR) in combination with chemometric methods for the detection of fraudulent addition of glucose syrup to traditional grape, carob and mulberry pekmez. FTIR spectra of samples were taken in mid-infrared (MIR) range of 400–4000 cm−1 using attenuated total reflectance (ATR) sample accessory. Partial least squares-discriminant analysis (PLS-DA) and PLS chemometric methods were built for qualitative and quantitative analysis of pekmez samples, respectively. PLS-DA models were successfully used for the discrimination of pure pekmez samples and the adulterated pekmez samples with glucose syrup. Sensitivity and specificity of 100%, and model efficiency of 100% were obtained in PLS-DA models for all pekmez groups. Detection of the adulteration ratio of pekmez samples was also accomplished using ATR-FTIR spectroscopy in combination with PLS. As a result, it was shown that ATR-FTIR spectroscopy along with chemometric methods had a great potential for determination of pekmez adulteration with glucose syrup.

Determination of Aflatoxins and Ochratoxin A in Traditional Turkish Cereal-Based Fermented Food by Multi-Affinity Column Cleanup and LC Fluorescence Detection: Single-Laboratory Validation.

Background: Tarhana is a traditional fermented, sun-dried Turkish food containing yogurtand cereals. There are several potential sources of mycotoxins in tarhana, such as contamination of ingredients or formation during preparation, when water activity is suitable for fungal growth and may lead to mycotoxin production during fermentation or subsequent sun-drying. Objective: To optimize an immunoaffinity column method and carry out single-laboratory validation for the determination of aflatoxins B1, B₂, G1, and G₂ together with ochratoxin A (OTA) in tarhana. Method: A homogenized sample was extracted with methanol-acetonitrile-water (25 + 25 + 50) using a high-speed blender. The sample extract was filtered, diluted with phosphate buffered saline (PBS) solution, and applied to a multi-immunoaffinity column (AFLAOCHRA PREP®). Aflatoxins and OTA were removed with neat methanol and then directly analyzed by reverse-phase LC with fluorescence detection using post-column bromination (Kobra® Cell). Results: Test portions of blank tarhana were spiked with a mixture of total aflatoxins and OTA to give levels ranging from 2.5 to 10.0 and 1.5 to 6.0 μg/kg, respectively. Recoveries for total aflatoxins and OTA ranged from 82 to 93 and 78 to 94%, respectively, for spiked samples. Based on results for spiked tarhana (30 replicates, each at three levels), the relative standard deviation for repeatability ranged from 1.4 to 7.2 and 3.6 to 7.7% for total aflatoxins and OTA, respectively. Conclusions: The performance characteristics for recovery, repeatability, and sensitivity have demonstrated that the method meets method performance criteria for use for official purposes. The method was demonstrated as being applicable to naturally contaminated samples of tarhana of varied composition obtained from local markets in Turkey. Highlights: This is the first immunoaffinity column method for simultaneous analysis of aflatoxins and OTA in traditional Turkish food (tarhana). Suitability was demonstrated by single-laboratory validation for official purposes in Turkey. The method was demonstrated as suitable for naturally contaminated samples of tarhana of varied composition.

Determination of Aflatoxins and Ochratoxin A in Traditional Turkish Concentrated Fruit Juice Products by Multi-Immunoaffinity Column Cleanup and LC Fluorescence Detection: Single-Laboratory Validation

Background: Pekmez and pestil are traditional Turkish foods made from concentrated grape juice, which can be contaminated with mycotoxins such as aflatoxins and ochratoxin A (OTA). Objective: To carry out a single-laboratory validation of a method to simultaneously determine aflatoxins B1, B₂, G1, and G₂ and ochratoxin A in pekmez and pestil. Methods: The homogenized sample is extracted with methanol-water (80 + 20) using a high-speed blender. The (sample) extract is filtered, diluted with phosphate-buffered saline solution, and applied to a multi-immunoaffinity column (AFLAOCHRA PREP®). Aflatoxins and ochratoxin A are removed with (neat) methanol and then directly analyzed by reversed-phase LC with fluorescence detection using post-column bromination (Kobra cell®). Results: Test portions of blank pekmez and pestil were spiked with a mixture of aflatoxins and ochratoxin A to give levels ranging from 2.6 to 10.4μg/kg and 1.0-4.0μg/kg, respectively. Recoveries for total aflatoxins and ochratoxin A ranged from 84 to 106% and 80-97%, respectively, for spiked samples. Based on results for spiked pekmez and pestil (30 replicates each at three levels), the repeatability RSD ranged from 1.6 to 12% and 2.7-11% for total aflatoxins and ochratoxin A, respectively. Conclusions: The method performance in terms of recovery, repeatability, and detection limits has been demonstrated to be suitable for use as an Official Method. Highlights: First immunoaffinity column method validated for simultaneous analysis of aflatoxins and ochratoxin A in pekmez and pestil. Suitability for use for official purposes in Turkey, demonstrated by single-laboratory validation. Co-occurrence of aflatoxins and OTA in mulberry and carob pekmez reported for the first time.

Production and Characteristics of a Traditional Food: Molasses (Pekmez)

&lt;p&gt;&lt;em&gt;Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun &amp;amp; Üstün, 2003&lt;/em&gt;&lt;em&gt;; Celik &amp;amp; Surucuoglu, 2005; Türkben, 2016)&lt;/em&gt;&lt;em&gt;. &lt;/em&gt;&lt;em&gt;Pekmez is produced primarily from grapes (Arici et al., 2004; Alpaslan &amp;amp; Hayta, 2002; Sürücüoglu &amp;amp; Celik, 2005; Batu et al., 2007; Dag, 2016; Demir, 2014). Molasses are usually preferred for breakfast in winter (Kusçu &amp;amp; Bulantekin, 2016). Suitable for juice production, sugar content, acid value and ripening time are suitable for grape molasses production. Turkey, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on the history of Molasses, production stages, its types, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics.&lt;/em&gt;&lt;/p&gt;

Production and Characteristics of a Turkish Traditional Food in Another Country (Jonkoping-Sweden): Molasses

&lt;p&gt;&lt;em&gt;Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun &amp;amp; Üstün, 2003&lt;/em&gt;&lt;em&gt;; Celik &amp;amp; Surucuoglu, 2005)&lt;/em&gt;&lt;em&gt;. Although it is not very common, it is being tried in houses and production places in some countries where Turks live. &lt;/em&gt;&lt;em&gt;Pekmez is produced &lt;/em&gt;&lt;em&gt;primarily from grapes (Alpaslan &amp;amp; Hayta, 2002; Sürücüoglu &amp;amp; Celik, 2005; Batu et al., 2007). Grapes suitable for fruit juice yield, sugar content, acid value and ripening time are suitable for molasses production.Turkey&lt;/em&gt;&lt;em&gt;, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on Molasses (produced in another country), production stages, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics. &lt;/em&gt;&lt;/p&gt;

Food safety challenges associated with traditional foods of Turkey

Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva) have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

SummaryThis study evaluated the effect of dry white mulberry and walnut paste (Gobdin, a traditional Turkish food) in probiotic yogurt on the survival of Lactobacillus acidophilus and yogurt properties. Six different yogurts were produced with 0%, 5% and 10% Gobdin using Lactobacillus bulgaricus + Streptococcus thermophilus and with 0%, 5% and 10% Gobdin using L. bulgaricus + S. thermophilus + L. acidophilus. The physical, chemical, microbiological and sensorial properties of the yogurts were evaluated based on storage at 4 ± 1 °C. Probiotic shelf life and the most suitable combinations were determined. The highest L. acidophilus count (8.65 log cfu g−1) was found in the 5% Gobdin‐supplemented yogurt on the 7th day of storage, while the lowest count (8.11 log cfu g−1) was found in the probiotic control yogurt on the 21st day. Although the L. acidophilus counts in the probiotic yogurts declined during storage, all values found throughout the 21‐day storage period were &gt;8 log cfu g−1. This is above the level necessary to provide the desired therapeutic effect in probiotic products (106–107 cfu g−1). The highest overall acceptability score was obtained on the first day from the yogurt with 5% Gobdin. However, all yogurt samples had general acceptability scores between 7 and 8 points from a 9‐point maximum. Thus, this study determined that a new functional yogurt can be produced using L. acidophilus with 5% Gobdin.