Traditional Turkish Food Research Articles

Winter Boost of Ancient Times for Health and Wellness

With the growing number of cardiovascular diseases, diabetics, cancer and other chronic diseases, additive free and organic foods are getting popular. All people regardless of the age and gender have a desire to consume sweet foods to provide energy and to satisfy their sweet taste, and this fact cause consumption of unhealthy carbohydrate sources. Pekmez is a traditional Turkish food made by using different fruits such as grape, mulberry, fig, apple, and sugar beet that consumed by different ages of people especially in winter. Besides being a natural energy source, it also gets attraction with its nutritive value. Although it is an excellent source of health promoting compounds, the value of pekmez is not known and thus it stays as a local product.

Investigation of Hydroxymethylfurfural Formation in Herle

Mulberry pestil and köme are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation and color values in the herle was evaluated. The herle samples were kept at different temperatures (60–110°C) and times (2–6 h). The hydroxymethylfurfural formation was found to increase with increasing time and temperature. The legal limit for hydroxymethylfurfural in the pestil (50 mg/kg) was exceeded at temperatures above 90°C. The lightness (L* value) of the sample decreased with the thermal treatment, indicating browning.

Association between adverse perinatal outcomes and amino acid levels measured with nutrient questionnaire in adolescent pregnancies

BackgroundTo evaluate the maternal serum amino acid levels in first trimester adolescent pregnancies by using a new developed dietary questionnaire. MethodsA group of 169 pregnant women in the first trimester of their pregnancy were asked to complete the dietary questionnaire. Among all the women, 39 were adolescent pregnancies. The results of the questionnaire were evaluated by a nutrient database program (BeBiS software program) designed to evaluate Turkish traditional foods and commercial processed foods. ResultsThere was no statistically significant difference between the groups in terms of body mass index and educational and socio-economic status. The mean age and gravidity was statistically significantly lower in adolescent pregnancies. The mean isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, threonine, valine, arginine, and proline levels were statistically significantly lower in adolescent pregnancies. Receiver operating characteristic (ROC) curve analysis showed the cut-off values of these amino acids. Of these amino acids; lower values of histidine, serine, and alanine were associated with lower birth weight, and lower values of histidine and alanine were associated with preterm delivery. ConclusionTo the best of our knowledge, this is the first study evaluating the amino acid levels in adolescent pregnancies. According to this study, some amino acid levels were lower in adolescent pregnancies and associated with adverse perinatal outcomes. Further studies with maternal and perinatal outcomes are needed to demonstrate the effects of these amino acids in such pregnancies.

Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

Mantı, the traditional Turkish food, was subjected to modified atmosphere packaging (MAP) compositions of MAP 1 (80% CO2 + 20% N2), MAP 2 (40% CO2 + 60% N2), MAP 3 (60% CO2 + 40% N2) and control (packaged under atmospheric composition) to extend its refrigerated storage at 4°C. The physical, chemical and sensorial qualities of each package were assessed by analysing headspace gas composition, pH, water activity, 2-thiobarbituric acid (TBA), dry matter, lipid content and a sensory analysis of both cooked and raw mantı samples. The compositions of MAP samples (MAP 1, MAP 2 and MAP 3) resulted in the maximum storage time of 126 days versus 20 days in normal atmospheric packaging (control). In conclusion, 60% CO2 or either 80% CO2 with N2, as a make-up gas, should be implemented in the mantı process.

Unutulmak Üzere Olan Geleneksel Tatlımız: UĞUT

Uğut (wheatgrass marmalade / dessert) is a traditional Turkish food which is almost to be forgotten. It is produced in various regions of Turkey by boiling the mixture of wheatgrass juice, flour and water. The wheatgrass contains amino acids, protein, fiber, vitamins, minerals, and enzyme. It is reported that the wheatgrass has antioxidant, anticancer, anti-aging, laxative, diuretic and antibacterial effects due to its rich composition. Uğut is also a good source of carbohydrate because of its flour contents. In this article, the composition and production methods of Uğut were discussed.

ANALYSIS OF ACRYLAMIDE IN TRADITIONAL AND NONTRADITIONAL FOODS IN TURKEY USING HPLC–DAD WITH SPE CLEANUP

Acrylamide is a heat-generated food toxicant, which exists in various foodstuffs such as potato chips, biscuits, and coffee. It has been demonstrated that acrylamide possesses some neurotoxic and carcinogenic effects and is classified in Group 2A as a probable carcinogen to humans by International Agency for Research on Cancer. The aim of this study was to develop a rapid, robust, and sensitive high performance liquid chromatography (HPLC) method and indicate acrylamide levels of some traditional and nontraditional foods consumed in Turkey. Acrylamide content of samples was determined using HPLC coupled to photodiode array detection. Acrylamide and methacrylamide (internal standard) were separated using an ODS-3 reversed phase column in isocratic elution mode. The mobile phase (acetonitrile: water, 2:98, v/v) was pumped at 0.5 mL/min flow rate and the analytes were detected at 200 nm wavelength within 15 min. Samples were prepared by utilizing Oasis HLB (Waters) solid phase extraction cartridges for clean-up and analyzed with no further preconcentration steps. As a result, it was observed that the amount of acrylamide in traditional Turkish foods was found to be relatively low in many of the samples, especially in desserts although they are exposed to heat in their preparation.

A pilot study on food composition of five Turkish traditional foods

PurposeThe purpose of this paper is to describe methodology and practices undertaken during a pilot study on food composition of Turkish traditional foods (TTF).Design/methodology/approachThe pilot study was conducted under the European Food Information Resource Network (EuroFIR) Project for the systemic investigation of traditional foods. As a partner country of the EuroFIR, Turkey has selected five traditional foods, tarhana soup, yoğurtlu kebap (kebab with yoghurt), hamsi buğulama (anchovy stew), pastırma, and baklava. The traditional recipes of the selected foods were recorded by field studies. Nutritional composition of foods was determined by chemical analyses.FindingsInformation on the identification, sampling, sample handling, and analysis was collected for each of the selected foods. The food composition data were evaluated by using EuroFIR standards, and the recommended dietary allowances (RDA) for nutritents. Five TTF were meeting with various nutrient recommendations.Originality/valueThis pilot study on the systemic investigation of traditional foods would be an example for further traditional food studies in Turkey and would enable the generation of reliable, representative and sufficient quality data on TTF.

Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods

The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20min at 200°C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (<0.1%) and four were found to be correctly labelled as containing pork. However, one sausage sample was labelled as containing 5% beef, but beef DNA was not detected and a meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken.

Physicochemical and sensory properties of mulberry products: Gümüşhane pestil and köme

'Pestil' and 'kome', well known as traditional Turkish foods, are prepared from a mulberry, honey, walnut, hazelnut, and flour mixture. Although they have been produced for the last few decades on an industrial scale, the production methods and properties of the products are not standardized yet. Gumushane pestil and kome have been registered and attained Geographical Registration Certificates from the Turkish Patent Institute with their unique production methods and properties, among many similar products in the world markets. Thus, some biochemical, physical, and sensory properties of pestil and kome were investigated. In addition, the main raw material (mulberry) and semifinished product ('herle') were analyzed for some biochemical, physical, and rheological parameters. The characteristics of pestil and kome ranged from 9.78% to 20.06% for moisture content, 0.52% to 1.48% for crude fiber, 4.34% to 7.42% for protein, 41.04% to 62.54% for total sugar, and 37.52% to 56.23% for invert sugar, and the thickness, hydroxymethylfurfural (HMF), total phenolic content, and ferric ion reducing antioxidant power antioxidant activity ranged from 0.80 to 1.25 mm, 18.15 to 27.94 mg kg-1, 25 to 32 mg GAE per 100 g, and 81 to 92 mM TE g-1, respectively. Strong correlations between sugar contents and HMF content and between HMF and antioxidant activity (r > 0.5) were identified separately. The consistency index for herle was determined as 9.7-65.9 Pa s. Color parameters (L, a, and b) were read, and the difference in L between the product types was found to be statistically significant. Gumushane pestil and kome were found to be very different from other similar fruit leather products that are commercially available in terms of production method, composition, and biological and physical properties.

Presence of L. monocytogenes and some bacterial pathogens in two Turkish traditional foods, Mihalic cheese and Hosmerim dessert

In this study, the presence of Listeria monocytogenes, Salmonella spp., Staphylococcus aureus and Escherichia coli were investigated in a total of 200 traditional food samples sold in the province of Balikesir in Turkey. L. monocytogenes was detected in 5% of Mihalic cheese samples and 3% of Hosmerim dessert samples. Salmonella spp. was not detected in any of foods. The high prevalence and contamination levels of S. aureus were found in Mihalic cheese (100% and mean 2.69 log CFU/g) and Hosmerim dessert (64% and mean 2 log CFU/g) samples. E. coli was not found in Hosmerim dessert samples while the prevalence and contamination level of E. coli in Mihalic cheese samples were 43% (mean 1.23 log CFU/g). The isolation of L. monocytogenes and other foodborne pathogens from Mihalic cheese and Hosmerim dessert samples indicates that these foods could create serious risk to the public health.

Establishing a food composition database for Turkey based on European standards

Summary An up-to-date food composition database with detailed information on the energy and nutrient content of nationally consumed foods and drinks is an invaluable tool for determining the nutritional and health status of a population and for developing national nutrition policies. Until recently, Turkey lacked such a database and has had to rely on data extracted from databases developed for use in other countries. However, with support and encouragement from the European Union (EU) funded Network of Excellence, the European Food Information Resource (EuroFIR), the Food Institute (FI) of the Scientific and Technological Research Council of Turkey, Marmara Research Centre (TUBITAK MRC), has strengthened its technical knowledge on food composition data management and, as a related result in December 2008, TUBITAK MRC FI launched the project titled ‘Determination of National Food Composition and Formation of a Widely Available and Sustainable System’. The aim has been to analyse systematically and to compile the nutrient composition of approximately 520 foods, including traditional Turkish foods, using methods that are in line with international quality criteria for producing, using and managing food composition data. The nutrients analysed were prioritised according to the nutritional profile of each food and were selected from a potential list of around 100 nutrients. Analytical quality-control systems have been put in place, addressing method validation and variation, including proficiency tests. Once completed, it is hoped that the systematic, traceable and user-friendly nature of the free-to-access database will appeal to food experts and health professionals who need up-to-date information on the energy and nutrient composition of foods eaten in Turkey.

Determination of Some Chemical Parameters and Antimicrobial Activity of Traditional Food: Mesir Paste

The antimicrobial activities and some chemical properties of the traditional Turkish food called mesir paste were studied. Results of chemical analysis for moisture and volatiles, water-insoluble components, refractive index, soluble solids content, raw fiber, invert sugar, total ash, 5-hydroxymethylfurfural, acidity, and pH were calculated as 17.06%, 2.55%, 1.491, 80.2%, 0.70%, 40.54%, 0.13%, 44 mg/kg, 0.9% anhydrous citric acid, and 3.6, respectively. Mesir paste was extracted individually by six solvents with different polarity, and antimicrobial activities of each extracts were determined against 12 microbial strains, mostly food-borne, including pathogens, by the agar well diffusion method. All extracts obtained showed antimicrobial activity ranging from 8 mm to 40 mm, and the butanolic extract displayed stronger antimicrobial activity against all tested microorganisms; Gram-positive strains were found to be more sensitive than Gram-negative strains. Antimicrobial potency of n-butanol extracts of mesir paste was determined in term of minimal inhibitory concentration and minimal bactericidal concentration for the sensitive microorganisms. In addition, some commercial antibiotics such as ampicillin, gentamicin, and nystatin were used as positive controls to determine the sensitivity of the strains.

Determination of Aflatoxins and Ochratoxin A in High-Sugar-Content Traditional Turkish Foods by Affinity Column Cleanup and LC Fluorescence Detection

The effectiveness of an affinity column cleanup procedure followed by LC with fluorescence detection was established for the determination of aflatoxins and ochratoxin A in high-sugar-content traditional Turkish foods. Traditional foods, such as baklava (finely layered pastry filled with nuts and steeped in syrup), halvah (containing sesame paste and pistachios), cevizli sucuk (a confection made of grape juice boiled and dried on strings of nuts), Turkish delight (containing hazelnuts, pistachios, or walnuts), and pişmaniye (candy made of sugar, butter, and flour), were tested, and the performance of the method was established with spiked samples. To examine the robustness of the methodology, baklava was prepared from raw materials and spiked at the initial stage of dry ingredients and through subsequent stages of preparation of dough, after cooking, and after addition of syrup and nuts. For all products, the analytical method required grinding the composite foodstuff under liquid nitrogen to form a fine powder, which was then thoroughly mixed before subsampling. After vortex extraction into methanol-water (aflatoxins) and aqueous sodium bicarbonate (ochratoxin A), the sample was filtered, diluted with phosphate-buffered saline, and then passed through either an aflatoxin or ochratoxin A affinity column before HPLC analysis with fluorescence detection (using post-column bromination for the aflatoxins). In all the traditional Turkish products, the recovery of aflatoxin B1 ranged from 77 to 98%, and LODs were <0.1 microg/kg. For ochratoxin A, the recoveries were from 88 to 93% and LODs were similarly <0.1 microLg/kg. Despite the complex nature of these traditional Turkish foods, which frequently contain products from sugar caramelization, there was no evidence of any interfering co-extractives, and the method has proved to be robust enough to be used for food control purposes.

A survey of acrylamide levels in foods from the Turkish market

This study reports the results of the survey study on acrylamide levels in foods obtained from the Turkish market. In addition to the processed foods, traditional Turkish foods especially desserts, were analysed for their acrylamide content. A total of 311 samples were analysed for acrylamide content with the GC–MS method including the bromine derivatization. Results revealed that the acrylamide content of processed foods shows a great variation between different food groups as well as between brands and within brands. No significant change in acrylamide content was observed in foods during 6 months of storage time after their production date.

Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product

SummaryCig kofte is a traditional Turkish food containing raw ground meat. Samples inoculated with Escherichia coli O157:H7 were irradiated at 0.5–6 kGy with a 60Co source and stored at 4 and 25 °C. Total aerobic mesophilic count decreased with increasing irradiation doses, D10 value was 0.83 kGy. Escherichia coli O157:H7 count decreased from 5.1 log10 CFU g−1 to an undetectable level (&lt;1 log10 CFU g−1) after 1‐day storage at 4 °C following irradiation at 2 kGy, D10‐value was 0.29 kGy. Irradiation doses up to 2 kGy did not affect sensory quality after 1 day. There was colour loss in samples irradiated at 2 kGy or above and stored for longer periods. Storage of the irradiated products at abused temperature must be avoided for safety assurance. Irradiation at 2 kGy has a great potential for extending the shelf‐life of cig kofte and assuring safety by decreasing the number of E. coli O157:H7 and other bacteria, but further studies with suitable package designs are needed to decrease quality degradation during extended storage.

Effect of White Cheese and Sugarless Yoghurt on Dental Plaque Acidogenicity

White cheese and sugarless yoghurt are frequently consumed traditional Turkish foods. The aim of this study was to assess their acidogenic potential when eaten alone or following a rinse with sucrose solution. Plaque pH was measured by a pH microelectrode at baseline to determine the resting plaque pH and at time intervals of 1–60 min after rinsing with 10% sucrose solution or eating the test food for 1 min. White cheese consumption for 1 min increased the plaque pH. When white cheese was eaten 5 min after rinsing with 10% sucrose solution, the plaque pH rose rapidly. After sugarless yoghurt consumption, the pH fell to a similar minimum as for sucrose after 5 min but returned to baseline levels after 30 instead of 60 min. Consumption of sugarless yoghurt after a sucrose rinse initially reduced the plaque pH further but did not affect the time taken for pH to regain baseline levels.

The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures

Cig kofte is a traditional Turkish food prepared from minced beef, bulgur, onions, garlic and varieties of spices. It is generally consumed within a few hours. However, leftovers can be kept in refrigerator or in room temperature up to 24 h until they are consumed. In this study, survival and growth of two Listeria monocytogenes serotypes were investigated in cig kofte during the storage. For this purpose, the prepared samples were separately contaminated with serotypes 1/2b or 4b of L. monocytogenes at the level of 10 4 CFU/g and stored at 4 °C and 21 °C. L. monocytogenes colonies were counted at the beginning, 3rd, 6th, 12th and 24th hours of the storage. At 4 °C, L. monocytogenes 4b significantly increased ( P < 0.05) from 4.12 to 5.49 log 10 CFU/g but L. monocytogenes 1/2b remained constant ( P > 0.05) during the storage period. At 21 °C, both L. monocytogenes 1/2b and 4b increased significantly ( P < 0.05) from 4.56 to 5.16 log 10 CFU/g and from 4.23 to 5.65 log 10 CFU/g, respectively. The physicochemical and microbiological characteristics of the cig kofte did not inhibit the growths of L. monocytogenes serotypes during the storage. These results indicated that L. monocytogenes was able to survive and grow in cig kofte at the both storage temperatures of 4 °C and 21 °C and cig kofte seemed to be a suitable medium for this pathogen.

Comparison of Chemical Compositions and Antioxidant Activities of the Essential Oils of Two Ziziphora. Taxa from Anatolia

The aim of the current study was to investigate the protective effects of essential oils, used in traditional Turkish food and medicine, prepared from two Ziziphora. subspecies against H2O2-induced oxidative damage in human erythrocytes. Catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) activities, and effects of lipid peroxidation (LPO) and reduced glutathione (GSH) levels of the essential oils on erythrocyte were assessed. The results indicated that both essential oils of Ziziphora. species were effective on antioxidant enzyme systems of erythrocytes when compared with H2O2 group. Ziziphora taurica. Bieb. subsp. taurica. was more effective than endemic Ziziphora taurica. Bieb. subsp. cleonioides. (Boiss) P. H. Davis on CAT, GPx, and SOD enzyme systems of erythrocytes. In this study, we established that the essential oils of Z. taurica. subsp.. taurica. contained caryophyllene oxide (26.16%), β.-caryophyllene (24.80%), and germacrene-D (7.92%), and Z. taurica. subsp.. cleonioides. contained (+)-pulegone (69.24%), piperitenone (6.47%), and limonene (3.59%). Results presented here may suggest that the essential oils possess antioxidant properties, and therefore they can be used in the nutraceutical or pharmaceutical industry.

Survey of aflatoxin B 1 in helva, a traditional Turkish food, by TLC

A total of 102 helva samples consisting of 34 plain helva, 34 helva containing cacao, and 34 helva containing pistachio nuts purchased from helva-factories and supermarkets in Adana of Turkey were analysed for aflatoxin B 1 (AFB 1) by thin-layer chromatography. The detection limit of AFB 1 was 1 μg kg −1. Recovery experiments were carried out with spiked samples in the range 2–10 μg kg −1 of AFB 1. No AFB 1 was found in any plain helva and helva containing cacao samples. On the other hand, of 34 helva containing pistachio nuts AFB 1 was determined in eight samples. AFB 1 was found in excess of Turkish legal limit of 5 μg kg −1 in 4 of 102 helva samples. This paper reports the data of the first survey for the presence of AFB 1 in helva in Turkey.

Pekmez: A Traditional Concentrated Fruit Product

Pekmez is a traditional Turkish food made by using different fruits such as grape, mulberry, fig, apple, and sugar beet. There are two different kinds of pekmez, either liquid pekmez or solid pekmez, produced in Turkey. The stages for processing liquid pekmez for all fruits, except mulberry, include washing, sorting, crushing, pressing, and boiling. By using liquid pekmez, and solidifying and bleaching its agents solid pekmez is produced. Pekmez is a healthful food due to its nutritional content and is used as a main source of energy based on its chemical composition. The carbohydrates in pekmez are generally in the form of natural sugars like glucose and fructose, which is nutritionally important for babies, children, sportsmen, and active workers. Pekmez production and its chemical composition should be adapted to the modern food technology and food safety requirements; at the same time, this adaptation should conserve the authentic properties of the product.