Search

Background: In recent times, noncommunicable diseases (NCDs) have attained epidemic status in India and several other countries. Globally, each year, NCDs cause premature deaths of nearly 40 million people younger than 60 years accounting for 70% of all deaths; 80% of these premature deaths are reportedly in the low- and middle-income countries. Many studies have reported increasing prevalence of NCDs such as type 2 diabetes, coronary and pulmonary diseases, and cancer. Incidentally, all these studies besides discussing environmental pollution have grossly ignored dietary profiling of affected populace despite the fact that several studies have established a direct correlation between food quality and good health. Objective: Besides pollutants, an attempt is made to analyze mathematically effects of dietary changes over the last four decades on constantly increasing prevalence of NCDs at cellular level. A relationship seems to exist between increasing prevalence of NCD and large-scale consumption of synthetic salt. Conclusions: Elimination of essential trace elements and micro- and macro-minerals in regular diet through synthetic salt fortified with iodine alone appears to cause more harm than benefits associated with iodization of salt than pollutants. Regular intake of essential trace elements is necessary for normal functioning of many fundamental functions of the body such as Na-K pump, electron–proton transport, biochemistry, and thermodynamics. An attempt has been made to study effects of salt constituents used in food at the most fundamental cellular level by means of disturbances in body electrolyte through heat and ion transport mechanism that is fundamental to various underlying processes in human body. Interestingly, almost all the families who switched over to unprocessed rock salt from synthetic iodized salt reported improvement in general health and reported reduction in medical visits.

TEZ11332 Tez (Yüksek Lisans) -- Çukurova Üniversitesi, Adana, 2018. Kaynakça (s. 85-93) var. xii, 108 s. : res. (bzs. rnk.), tablo ; 29 cm. Bu çalışmada Gemlik çeşidi sofralık siyah zeytin üretiminde farklı tuz kullanımının kalite üzerine etkisi belirlenmiştir. Çalışmada NaCl, KCl, CaCl2 ve Himalaya tuzlarının 8 farklı kombinasyonu incelenmiştir. Bunlar; % 10 NaCl (kontrol denemesi), % 5 NaCl - % 5 HT, % 5 NaCl - % 5 KCl, % 5 NaCl - % 5 CaCl2, % 5 NaCl- % 2.5 HT-% 2.5 KCl, % 5 NaCl % 2.5 HT-% 2.5 CaCl2, % 5 NaCl- % 2.5 KCl-% 2.5 CaCl2, % 5 NaCl-% 1.7 HT-% 1.7 KCl-% 1.7 CaCl2’dür. “Fermantasyon “Kuru Teneke Tipi” metodu ile yapılmıştır. Fermantasyon süresince zeytin ve zeytin suyunda (osmoz yöntemi sonucunda zeytinden çıkan karasu) mikrobiyolojik sayımların (laktik asit bakterileri, aerobik mezofilik bakteriler, mayalar) yanı sıra, pH ve toplam asitlik analizleri yapılmıştır. Fermantasyon sonunda pH 4.16-4.48 ve toplam asitlik, laktik asit cinsinden, 4.1-6.9 g/L arasında değişmiştir. Fermantasyon süresince en yüksek laktik asit bakterisi sayısı (6.22 log kob/mL) ve en yüksek maya sayısı (7.81 log kob/mL) bütün tuzların kullanıldığı örnekte, en yüksek aerobik mezofilik bakteri sayısı ise sadece NaCl kullanılan örnekte (7.83 log kob/mL) tespit edilmiştir. Duyusal değerlendirme sonuçlarına göre, % 5 NaCl- % 2.5 Himalaya Tuzu-% 2.5 KCl kombinasyonu düşük sodyum içeriği nedeniyle panelistler tarafından en fazla beğenilen örnek olmuştur. Bu çalışmadan elde edilen sonuçlara göre düşük sodyum içeren sofralık zeytin üretimi için NaCl, Himalaya tuzu ve KCl kombinasyonlarının kullanılabileceği anlaşılmıştır. This study examined the impact of different mixtures of NaCl, Himalayan, KCl and CaCl2 salts on the fermentation profiles of Gemlik natural black olives. Eight different combinations of NaCl, Himalayan, KCl, CaCl2 were investigated, namely 10 % NaCl (control treatment), 5 % NaCl-5 % HT, 5 % NaCl-5 % KCl, 5 % NaCl-5 % CaCl2, 5 % NaCl-2.5 % HT-2.5 % KCl, 5 % NaCl-2.5 % HT-2.5 % CaCl2, 5 % NaCl-2.5 % KCl-2.5 % CaCl2, 5 % NaCl-1.7 % HT- 1.7 % KCl-1.7 % CaCl2. Fermentation was carried out according to dry tin method. During the fermentation period, microbiological counts (lactic acid bacteria, aerobic mesophilic bacteria, yeasts) as well as pH and total acidity analyzes were performed made in olive and olive water (olive wastewater obtained from olives as a result of osmosis). pH and total acidity as lactic acid determined between 4.16-4.48; 4.1-6.9 g/L at the end of the fermentation, respectively. During fermentation the highest number of lactic acid bacteria (6.22 log cfu/mL) and the highest number of yeasts (7.81 log cfu/mL) was determined in ezperiment including all salts, while the highest number of aerobic mesophilic bacteria was determined (7.83 log cfu/mL) in the control experiment. Organoleptic evaluation was a critical factor for the acceptability of the final product. According to the results of sensory evaluation the most preferred olive produced with a combination of 5 % NaCl-2.5 % Himalayan Salt- 2.5 % KCl in term of taste. According to the results obtained from this study, NaCl, himalayan and KCl salts combinations can be used for production of table olives. Bu çalışma Ç.Ü. Bilimsel Araştırma Projeleri Birimi tarafından desteklenmiştir. Proje No: FYL20179912.