Uygulamalı Bilimler Yüksekokulu Yayın Koleksiyonu

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https://hdl.handle.net/11494/3334

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Enrichment of sourdough bread with hazelnut skin, cross-linked starch, or oxidized starch for improvement of nutritional quality
(2023) Durmuş, Yusuf; Whitney, Kristin; Anıl, Münir; Şimsek, Şenay
Health concerns led to a shift toward the consumption of high dietary fiber bread.Additionally, climate change and supply chain concerns have led to the investigationof new sources of fiber utilizing waste products or co-products of various crops, suchas hazelnuts. The utilization of hazelnut skin also presents a value-adding opportunityfor hazelnut producers and processors. This research aims to investigate hazelnutskin as a dietary fiber source and to enhance the nutritional quality of sourdoughbread with cross-linked and oxidized starches. The in vitro starch digestibility signifi-cantly (p< 0.05) decreased with the addition of hazelnut skin at 5% and 10%. Sour-dough bread with cross-linked or oxidized starch had significantly (p< 0.05) higherslowly digestible starch and resistant starch contents and significantly (p< 0.05)lower estimated glycemic index (eGI). The addition of hazelnut skin caused a gradualincrease in the dietary fiber content of sourdough bread. Oxidized starch significantly(p< 0.05) increased the soluble and insoluble dietary fiber. This study demonstratedthat the hazelnut and modified starches positively affected the nutritional composi-tion of sourdough bread, and starch-phenolic-fiber interactions might take place inbread-making. The benefits gained from the enrichment of fiber in sourdough breadwith hazelnut skin can support this as a high value ingredient in baking.
The relationship between financial risksituations and market values of multinationalenterprisess: an application on transformation,storage, communication sectors in Turkey
(Gazi Kitabevi, 2020) Uysal, Mustafa; Adalı, Zafer; Berberoğlu, Murat
Investors and the financial institutions aim at maximizing their wealth along with exposing minimum risk in the investment decisions. There are various financial vehicles in the financial markets, and globalization leads to the expansion of the investment products. However, the stock market is stili the dominant area in terms of the investment environment, and it plays a vital role in the portfolio diversifications. As a matter of fact, the globalization induces various trade and financial limitations to annihilate in which each country's stock markets become a multinational platform. Along with the financial market integration in the world, the stock market in Turkey has also experienced the same events, becoming the global investment area. The stock market in Turkey has received significant attention from domestic and foreign investors. Within this scope, the stock market plays an increasingly significant role in Turkey because the stock market functions, involving facilitating the mobilization funds, providing substantial liquidity, and inducing the expansion of large-scale enterprises,become more effective because of the multinational and domestic participation rate in the stock investment.
Strategies for the robust banking system and the determinants of the commercial and participation banks performance in Turkey evidence from a panel data analysis
(Springer Link, 2020) Adalı, Zafer; Uysal, Mustafa
The primary purpose of this study is to investigate the internal determinants of commercial and participation banks operated profitability in Turkey over the time from 2010Q1 to 2018Q4 and recommend strategies for the robust banking system regarding The Turkish bank system. Within this context, quarterly data of 20 commercial and three participation banks were analyzed by using the fixed panel regression model. The bank performance is measured by using return on asset (ROA) and return on equity (ROE). As a result, it was found that size has a negative and significant impact on participation banks ROE and commercial banks both ROE and ROA. It was also concluded that credit risk (CR) has an adverse and significant effect on participation banks. However, non-interest income to the total asset (OFFBS) has a positive and significant impact on all bank profitability. The results also showed that the coefficient of capital adequacy for participation bank ROA is positive and significant. At the same time, its effect is negative and significant for commercial bank ROE and participation bank ROE. Finally, liquidity management is positively related to participation bank ROE. Concerning the results of the model, the commercial and participation bank profitability are associated with the bank-specific determinants. Because of this situation, bank managements and policymakers should initially focus on improving bank management, the lending policy and banking activities so the bank performance will continue in a crisis period.
The relationship between commodity prices and selected macroeconomic variables in turkey : evidence from fourier cointegration test
(IGI Global, 2020) Uysal, Mustafa; Adalı, Zafer
The studies which analyzing the effects of the change in oil, natural gas and copper prices on export, import and stock prices has been taken huge interest by researchers and there are a great number of studies in the literature. Some of these studies are presented on table 1.
Rekreasyonel faaliyetlerin ekonomik kalkınmadaki rolü: Artvin ili üzerine bir değerlendirme
(Gazi Kitabevi, 2022) Bulut, Zehra
Teknolojideki gelişme ile birlikte seyahatlerin kolaylaşması, maliyetlerin ucuzlaması, gelirlerdeki artış ve çalışma saatlerinin kısalması sonucunda oluşan boş zamanı değerlendirmek ve yaşadıkları rutin yaşam çevrelerinden uzaklaşmak isteyen insanların rekreasyon ve turizm hareketlerine katılım istekleri gün geçtikçe artmaktadır
Yöresel mutfağın Artvin ekonomisine katkıları
(Gazi Kitabevi, 2022) Oğan, Yener
Son yıllarda yöresel mutfaklara olan ilgi giderek artmaktadır. Artan bu ilginin nedenleri arasında bir yöreye özgü yiyecek ve içecek ürünlerinin hazırlanma aşamaları, servis şekli, tadarak ve görerek yerinde deneyimleme isteği, hazırlama ve pişirmede kullanılan araç-gereçler, bir etkinliğin parçası haline gelmesi gibi pek çok unsur yer almaktadır. Yarış (2014), bir çalışmasında turistlerin destinasyon seçiminde, yöresel mutfağa konu olan tüm unsurların birinci derecede etkili olduğunu belirtmiştir. Buradan hareketle turistlerin bir yöreye özgü mutfağı keşfetme içgüdüsüyle hareket ettiği ifade edilebilir.
Discrimination of glutopeak test and mixograph parameters for evaluation of wheat flour supplemented with hazelnut skin, cross-linked starch, and oxidized starch
(MDPI, 2023) Durmuş, Yusuf; Anıl, Münir; Şimşek, Senay
Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.
A gastronomic product in Turkish culinary culture: a research on Yozgat Çanak cheese
(ELSEVIER, 2023) Oğan, Yener; Çelik, Muhabbet
Cheese is one of the most special and crucial nutrition groups of Turkish culinary culture. Certain cheese varieties in the Turkish cuisine culture can be listed as tulum, cottage cheese, lor, goat’s skin, sheep, cow, brined, herby, cheddar, Erzincan tulum, Kars cheddar, Ezine cheese, etc. Therefore, cheese varieties are named after the pro- duction method, type of milk used, and storage conditions, and they are the products identified with the regions to which they belong. Yozgat region, located in the center of Anatolian geography, is one of the important cities that reflect the Turkish cuisine culture. Yozgat Çanak Cheese, which is a product with the geographical indication in the local cuisine of Yozgat, is a registered cheese type produced with local methods. In this context, the aim of the research study is to determine the characteristics of Çanak cheese, which is specific to Yozgat’s local cuisine, in the culinary culture and to examine its production phases. The research data were obtained through face-to- face interviews held with six participants who were knowledgeable about the production of Çanak cheese and its features in the local cuisine culture. In line with the research data, the characteristics of the culinary culture such as the place, importance, usage, and consumption of Çanak cheese were tried to be revealed in all aspects and traditionally production phases were included. In the research study, it was determined that Çanak cheese is produced from cow or sheep milk, consumed at every meal, either as plain, or with grapes and phyllo bread, produced on a domestic scale in rural areas, and preferred for cooking b ?orek and g ?ozleme. Apart from Çanak cheese, it is seen that cheese varieties such as brined cheese and lor cheese have been widely produced. Therefore, it is thought that Çanak cheese and other gastronomic products, which have an important place in Yozgat’s culinary culture, should be evaluated in order to contribute to the tourism, economy and promotion of the region
Sentiment analysis of restaurant reviews in artvin province by rule-based sentiment analysis and machine learning
(Taki Can Metin, 2022) Durmuş, Yusuf
The purpose of this study was to investigate customer sentiments of restaurants in Artvin province. It was determined that 73.9% of the reviews were positive, and 26.1% were negative. 7 topics including place, view, price, food, service, staff and taste were extracted from the reviews. While the most reviews were about the place with 33.89%, it was followed by view with 15%, and the fewest reviews were about taste with 5.83%. It was found that the view topic was the most liked among these topics. 23.53% of those who commented on the price stated that the prices were high, while the percentage of those who indicated that the service was slow was 21.98%. In general, it was noticed that the service, place, food, and view topics were closely related to each other, and a customer who likes one of them is likely to appreciate the others and vice versa. It can be concluded that the application of RBSA and ML methods together is appropriate in terms of enabling both grammar rules and artificial intelligence methods and obtaining satisfactory results.
Muhasebe alanında lisansüstü eğitim veren öğretim üyelerinin öğrenci intihallerine ilişkin algı ve tutumları
(Selçuk Üniversitesi, 2022) Temelli, Fatma; Güneş, Recep
Etik ihlallerden biri olan ve özellikle öğrenciler arasında sıklıkla rastlanılan bir durum olan intihal kavramı Türk Dil Kurumunun Genel Türkçe Sözlüğü’nde; “başkalarının yazılarından bölümler, dizeler alıp kendisininmiş gibi gösterme veya başkalarının konularını benimseyip değişik bir biçimde anlatma” olarak tanımlanmıştır. İntihale sebebiyet veren pek çok durum bulunmaktadır. İntihalin farklı türleri ve bir kişinin intihal yapabileceği farklı yollar vardır. Literatürde genellikle öğrenci intihaline yönelik araştırmalar öğrenci algılarına dayalı olarak gerçekleştirilmiştir. Öğretim üyelerinin intihal algılarını tespit etmeye yönelik çalışmalar ise sayıca daha azdır. Bu çalışmanın amacı; Türkiye’nin farklı üniversitelerinde muhasebe alanında lisansüstü eğitim veren öğretim üyelerinin öğrenci intihallerine yönelik algılarını ve tutumlarını incelemektir. Bu araştırma, muhasebe alanında lisansüstü eğitim veren öğretim üyelerinin öğrenci intihaline yönelik algılarının ve tutumlarının incelenmesi, bu intihal sorunuyla mücadelede ele alınması gereken bazı noktalara dikkat çekecek olması ve öğrenci intihalini önlemeye yönelik olası çözüm önerilerini sunmayı hedeflemesi açısından önem arz etmektedir. Araştırmada veri toplama aracı olarak anket yöntemi kullanılmıştır. Araştırmada ulaşılan veriler SPSS paket programı ile analiz edilmiştir ve elde edilen sonuçlar yorumlanmıştır.
Application of multivariate machine learning methods to investigate organic compound content of different pepper spices
(Elsevier, 2023) Durmuş, Yusuf; Atasoy, Ahmet Ferit
The aim of this study was to uncover all aspects and extract comprehensive and valuable information from the data obtained from different pepper varieties using machine learning (ML) methods. The red pepper (RP), fabricated isot (FI), and customary isot (CI) spices were stored for 12 months and the variations in the organic compound content were monitored every 3 months. The data set has been subjected to a supervised ML method Random Forest (RF), unsupervised ML methods principal component analysis (PCA), t-Distributed stochastic neighbor embedding (t-SNE), and hierarchical cluster analysis (HCA). The classification accuracy yielded by the RF model was 100%. RF model showed that terpenoids, acids, and alkanes were ineffective in identifying the differences between pepper spices, but glucose, succinic acid, citric acid, and fructose were primarily responsible for the variations between pepper spices. FI peppers differed significantly from other pepper spices in terms of their chemical compositions. Although most organic compounds exhibited positive correlations; furan-fructose, furan-glucose, furan-citric acid, and glucose-malic acid showed negative correlations. RP peppers were mostly stable for the first 6 months of storage, but after this month, due to changes in malic acid, aldehyde, glucose, and fructose, they displayed similar properties as CI. The organic compound content of CI peppers rapidly changed in the first 3 months of storage and stayed almost stable for the remaining 9 months. Various ML methods were effectively employed in this study to examine the changes that different pepper spices exhibited in association with storage.
Food waste from the perspective of food and beverage businesses
(Peter Lang AG, 2021) Canbolat, Cihan; Oğan, Yener
No Abstract Available

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