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Abstract

Wafer cream is an important product used in many foods, especially confectionery products, and consumed with delight. Therefore, nutritional enrichment of this product is of great importance. In this study, a new functional product was developed by adding carob molasses pulp (CMP) flour obtained from carob fruit, which has unique nutritional and bioactive properties, to wafer cream, increasing its nutritional value and antioxidant activity. When 15% CMP flour was added to the wafer cream formulation, there was an increase of approximately 58.43 and 78.77%, respectively, in total polyphenol and antioxidant levels compared to the control group (without CMP flour). In addition, since the product developed is in cocoa colour, consumer preference has increased. It has been determined that phytochemical and nutritive components of the wafer cream increased as a result of the use of carob flour.

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Acta Botanica Hungarica
Authors:
Y. Akyol
,
C. Durmuskahya
,
K. Yetişen
,
O. Kocabaş
, and
C. Özdemir

In this study, anatomical properties of Biarum marmarisense (P. C. Boyce) P. C. Boyce and Biarum pyrami (Schott) Engl. var. pyrami were examined. The specimens were collected from Antalya province, South West of Anatolia. Degree of spathe tube margin connection, distribution of pistillodes and staminate-pistillate flower zone interstice length characters are important in Biarum Schott. taxonomy at specific level. The cross-sections of root, stem and leaf parts of the plant were examined and demonstrated by photographs. Although thicknesses of the cell wall of the endodermis and xylem strands are distinguishing features, raphide crystals are same feature in both species. B. marmarisense has observed paracytic stoma types while B. pyrami var. pyrami has anomocytic stoma types. Most of the anatomical properties were similar to the other members of the Araceae family.

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