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    The Effects of the Use of Different Stabilizer on Some Quality Criteria in Industrial Produced Ice Cream
    (Univ Namik Kemal, 2006) Simsek, O.; Tuncay, I.; Bilgin, B.
    It has been investigated the use of different stabilizer on the affections of the some quality criteria of the ice cream in industrial ice cream production which is increased the consumer demand day by day due to the hygienic process, high quality conscious and understanding on the consumer demand. In this research, a simple vanillin ice cream formulation was chosen. Six different samples were produced according to the industrial process with different stabilizer at the same rate on the condition that the stabilize of the other components. The average total pH, partial melting period, whole melting period and viscosity were found between 6,31 and 6,39, 36,63 and 75,63 minute, 53,47 and 129,93 minute, 104,56 and 883,31 cp respectively. The average total sensory values were found between 2,8 and 3,86 from the above 5 point.
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    Functionality of bread made with pasteurized whey and/or buttermilk
    (Chiriotti Editori, 2006) Bilgin, B.; Daglioglu, O.; Konyali, M.
    The dairy by-products whey and buttermilk were pasteurized (74 degrees C 20 s) and used to replace water in white wheat bread-making at the following combinations: A: 100% water (control dough); 13: 50% whey + 50% water; C: 100% whey; D: 50% buttermilk + 50% water; E: 100% buttermilk. The effects of whey and buttermilk on dough properties, bread characteristics and mineral content of white wheat bread were investigated. The water absorption, stability time, development time and softening degree of the bread doughs in a Brabender farinograph improved (P < 0.05) as the whey and buttermilk addition increased resistance to extension (Rmax) and energy values (P < 0.05) in an extensograph compared to control dough. The greatest improvement in those values was obtained with 100% buttermilk replacement. Replacement of pasteurized whey and buttermilk at 50% and/or 100% resulted in a better sensory score than the control sample. No significant differences (P > 0.05) were recorded in bread volume and crumb firmness values between fresh control bread and breads containing whey and buttermilk. However, use of whey and buttermilk had a retarding effect on crumb firmness scores after a 72 h storage period. Replacement of water with whey and buttermilk in the bread recipe significantly (P < 0.05) increased macro (Na, K, Ca, Mg and P) and micro mineral (Zn, Mn, Cu and Fe) contents except for Na and Mn in sample B.
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    Phytosterols as Functional Food Ingredients
    (Univ Namik Kemal, 2006) Tasan, M.; Bilgin, B.; Gecgel, U.; Demirci, A. S.
    Phytosterols are defined as plant sterols and plant stanols. Phytosterols lower total and LDL blood cholesterol by preventing cholesterol absorption from the intestine, so they have been known as blood cholesterol-lowering agents for over the last half century. Phytosterols are naturally found in vegetable products, principally oils. Dietary phytosterol intakes are normally range from 170 to 360 mg/day with variations depending on food culture and major food sources. Recent studies have shown that maximum cholesterol-lowering benefits are achieved at doses of 2-3 g per day. Therefore today's use implies the need for enriched functional food products, which give enough phytosterols intake.
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    A Researh on Determination of The Drinking Milk Consuming Habits and The Factors Affecting These Habits in Istanbul Province
    (Univ Namik Kemal, 2005) Simsek, O.; Cetin, C.; Bilgin, B.
    In this research, drinking milk consuming habits of 1000 interviewers representing 4 different social and economic groups were determined. According to the research results; it was determined that most of the interwiewers have no drinking milk habits orderly. Total milk consumption is 94 mL per day and 34 L per year, per head. Furthermore, most of the interviewers have not enough information about drinking milk. Another interesting result is that similar answers were obtained from the all interviewers representing different social and economic groups.