Person: GÜNEŞ BAYIR, AYŞE
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Publication Open Access Microbiological, chemical and sensory analyzes of produced probiotic yoghurts added clove and propolis(2020-09-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; Kutlu, Sümeyra Şeyma; Gölgeci, Fatma Nur; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİNPublication Metadata only Evaluation of Physico-chemical Properties According to TS 1331 of Butters Sold in Istanbul, Turkey(2022-04-01T00:00:00Z) Özkan, Bilge; Bilgin, Mehmet Gültekin; İtmez, Murat; Atacan, Berkay; Yavuz, Buğra; Yormaz, Halil İbrahim; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİNPublication Open Access Evaluation of Some Physico-chemical and Antioxidant Characteristics of Commercial Honey Samples Originated from Different Regions of Turkey(2022-01-01T00:00:00Z) Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Özman, Zeynep; Babalı Balıbey, Fatmanur; Turgay, Feyzanur; Karakaş, İrem; Köse, Nesrin; Sevinç, Tülay; Selçuk, Tuğbanur; Öztürk, Nezire; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞE; ÖZMAN, ZEYNEP; BABALI BALIBEY, FATMANURPublication Open Access Determination and Evaluation of Olive Oils Offered for Sale in Istanbul Markets According to TS 894 and TS 341(2022-04-01T00:00:00Z) Yeşilkuşak, Ümmünur; Güneş Bayır, Ayşe; Özkan, Bilge; Kaya, Dilara; Arslan, Şeyma Sümeyye; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEPublication Metadata only Determining the Amount of Iodine in Edible Salts Obtained from Markets and District Bazaars in İstanbul(2022-08-01T00:00:00Z) Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Özkan , Bilge; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEPublication Metadata only BİREYLERİN GIDA KATKI MADDELERİ VE ETKİLERİ KONUSUNDA BİLGİ VE FARKINDALIK DURUMLARININ DEĞERLENDİRİLMESİ(2022-08-01T00:00:00Z) Bilgin, Mehmet Gültekin; Güneş Bayır, Ayşe; Türk, Saliha Nur; Ucaş, İlknur; Özkan, Bilge; BİLGİN, MEHMET GÜLTEKİN; GÜNEŞ BAYIR, AYŞEThe development of technology has made it necessary to use food additives in the production and consumption stages of foods. On the other hand, the continuous consumption of foods containing food additives and the emergence of health problems have also been a matter of public health. This study was carried out in order to evaluate the awareness of consumers about food additives and their effects and to form a resource for future studies. The research population consists of patients and their relatives who came to Bezmialem Vakif University hospitals and polyclinics between October 2019 and February 2020. The data of the study were collected by the researchers by face-to-face survey method, when the knowledge levels of the food additives groups of the 164 participants who answered the survey questions were examined, it was revealed that the groups that the participants knew or heard the most were sweeteners, colorants and stabilizers, respectively. The participants were asked whether they had sufficient information about food additives, and it was seen that the participants who thought that they did not have enough information gave the answer of insufficient education and public relations as the most important reason. It was determined that more than half of the participants did not have knowledge about E codes, and while the most important subject about food additives was the purpose of use of food additives, it was expressed as easy and accurate labeling expected from the state. Participants were asked to rate the food additives between 1 and 10 according to their health status, and it was determined that women gave significantly lower scores than men. In addition, it was determined that the participants were hesitant to distinguish food additives from other components when looking at the nutritional label. As a result; participants had moderate knowledge about food additives; It was seen that the lack of education and communication negatively affected their awareness about food additives. The lack of education and communication negatively affected their awareness about food additives. In this context, consumers should be made aware of the food additives they are exposed to. It is very important for the consumer to know the names, E codes, purposes of use, harms, benefits, safe use doses of food additives and to distinguish food additives on food labels.Publication Metadata only Probiyotik yoğurdun mikrobiyolojik, kimyasal ve duyusal özellikleri üzerine karanfilin etkisi(2019-08-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİNPublication Open Access The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt(2019-10-01T00:00:00Z) Güneş Bayır, Ayşe; Bilgin, Mehmet Gültekin; GÜNEŞ BAYIR, AYŞE; BİLGİN, MEHMET GÜLTEKİNObjective: This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurts Methods: In this study, probiotic yogurt was produced using yogurt and probiotic yogurt cultures. Yogurts are divided into four groups; control, cinnamon 1, cinnamon 2 and cinnamon 3 groups. To the groups, 0%, 0.3%, 1% and 2.5% of powdered cinnamon were added, respectively. Content analysis of cinnamon used in the study was conducted by gas chromatography- mass spectrometry method. Results: The addition of cinnamon to probiotic yogurt showed antibacterial activity on Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis while cinnamon depending on its concentration was found to support bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus. The pH values and the fat-free dry matter ratios varied depending on the proportion of cinnamon added to the yogurts. When the sensory characteristics of yogurt were compared, the score of the control group was higher than the score of cinnamon groups. On the other hand, cinnamon (1%) group had the closest score to the sensory analysis score of the control group. Conclusion: These results have shown that cinnamon added at different ratios in probiotic yogurt has a limited positive effect on the microbial, chemical and sensory properties of this food.