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    Evaluation of physicochemical, textural, and sensory properties of reduced-fat chicken patties produced with chia flour and κ-carrageenan
    (Codon Publications, 2024) Kesemen, Ali Murat; Akköse, Ahmet
    The effects of chia flour and ?-carrageenan on the physicochemical, textural, and sensory properties of reduced-fat chicken patties were investigated. Usage of chia flour decreased pH, while addition of ?-carrageenan increased it. Chicken patties with chia flour had higher thiobarbituric acid reactive substances (TBARS) and lower L*, a*, and b* values. Production stages significantly affected pH, TBARS, and color of the samples (p < 0.01); while pH, TBARS, a*, and b* values increased and L* value decreased after cooking. Adding chia flour and Kappa-carrageenan (?-carrageenan) to reduced-fat chicken patties increased cooking yield and moisture retention while decreasing the shrinkage. Chia flour and ?-carrageenan increased hardness of samples and the highest mean value was found to be 68.70 ± 1.40 N in the group containing 8% beef fat + 4% chia flour + 5% breadcrumbs + 1% ?-carrageenan. However, adhesiveness and cohesiveness decreased by addition of chia flour and ?-carrageenan. Among the sensory properties, flavor, texture, and general acceptability were significantly affected by the addition of chia flour and ?-carrageenan (p < 0.01). Sensory properties were studied by panelist, and it was found that usage of 2% chia flour and 1% ?-carrageenan in reduced-fat chicken patties could be effective regarding product quality, health benefits, and consumer acceptance.
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    Physicochemical characterization and bioactive profile of wild Demir Apple (Malus sylvestris) from the Eastern Black Sea Region
    (WILEY-V C H VERLAG GMBH, 2025) Çelebi, Zeynep Berin; Tunca, Erol; Kesemen, Ali Murat; Kolaylı, Sevgi
    This study characterized the physicochemical properties, bioactive composition, and antioxidant capacity of the wild Demir apple (Malus sylvestris), an endemic genotype from the Eastern Black Sea region. Samples collected from Artvin were analyzed for physical and chemical attributes, including total soluble solids (13.87%), titratable acidity (0.43% malic acid), ascorbic acid (5.93 mg/100 g FW), and total sugars (11.94%). High-performance liquid chromatography (HPLC-PDA) revealed chlorogenic acid, epicatechin, and catechin as the predominant phenolic compounds. The total phenolic and flavonoid contents were 103.98 mg GAE/100 g FW and 2.09 mg QUE/100 g FW, respectively, while antioxidant capacity, assessed via FRAP and DPPH assays, was 2635.91 mu mol FeSO4/g and 7.75 mg/mL. These findings highlight the wild Demir apple as a rich source of bioactive compounds with strong antioxidant potential, supporting its value for nutritional and functional food applications.