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The demand for natural bioactive compounds and products that contain these compounds has increased because of the desire to live healthier. The Response Surface Methodology (RSM) was used to find the optimum parameters for getting the highest level of total phenolic compounds (TPC) and antioxidant compounds (AC) out of green garlic leaves (Allium sativum L.). In this study the ethanol concentration (60--80%), application time (15--45 min.), and product/solvent (P/S) ratio (1/50-- 1/100) were selected as independent variables. As responses, TPC and AC analyses were used. The study found that 69.70% ethanol, 15 min., and 1/50 U/S ratio were the optimum conditions. Under these conditions, the experimental TPC and AC values of the extracted samples were found to be 15.18±1.4 mg GAE/g DM and 88.16±1.18%, respectively. The fact that the experimental values were very close to RSM's expected values demonstrated that the models were suitable. [ABSTRACT FROM AUTHOR]

Bu çalışmada Kilis ili toprak örneklerinden üreaz üretici Bacillus spp. suşları izole edilmiştir. B10 ve B11 olarak isimlendirilen suşlardan saflaştırılan intraselüler üreazın spesifik aktiviteleri 1.38±0.07 ve 1.22±0.02 µmol/min/mg’dır. B10 suşunun üreaz üretimini arttırabilmek için “Design Expert statistical software” (Design Expert 8.0.7)’in kullanıldığı Box Behnken deneme planı uygulanmıştır. Maksimum üreaz üretimi %5.00 üre, %3.00 sükroz ve %2.00 et özütü içeren besi ortamında gözlenmiş ve optimum koşullardaki en yüksek spesifik aktivite 1.498±0.05 µmol/min/mg olarak hesaplanmıştır.

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Soft wheat flour is the most important raw material in the production of cookies. But, celiac patients, because of their gluten intolerance, should not consume gluten containing cookies made from wheat flour. Therefore, in this study, it was aimed to form a suitable gluten-free cookie formulation (GFCF) with corn starch, corn flour, rice flour and potato starch. Ratios of these ingredients in formulation were determined by the response surface methodology. Before the construction of the GFCF experimental design, the lower and upper limits of the independent variables to be used in the formulation were determined as 5-20%, 0-50% and 0-30% for corn flour, rice flour and corn starch, respectively. In the GFCF, the proportions were completed to 100% with potato starch. By using these values, the GFCF experimental design was established by the response surface methodology according to Box Behnken method. General acceptability, textural hardness, color difference (delta E) and spread ratio values were selected as dependent variables. According to the data obtained from this optimization study; a mixture of 7% corn starch, 8% corn flour, 40% rice flour and 45% potato starch was the best to produce gluten-free cookies with acceptable quality. [ABSTRACT FROM AUTHOR]