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Tevfik Bey who was the son of Hacı İsmail Ağa and Hatice Hanım who immigrated from Özenbaş village of Bahçesaray, Crimea, was born in Vezneciler in 1837 and died in Trablusgarp in 1896.Tevfik Bey's father, Hacı İsmail Ağa, buys the land of the Ariz Baba villages and Kamber Baba’s lands. The lands in the nearby Tekke Şeyhler village. The nine-year-old Tevfik Bey is the only son of the family who owns the selands after his father's death. When Tevfik Bey became a Bektashi, Tevfik Bey started to be called Baba. With its close surroundings, Bektashis and those connected to Sufism, its proximity to and assistance to them spread its reputation to Thrace in a short time. Tevfik Bey Baba, one of the Thracian Babagan Bektashis, has a sad life story. Because of his belief and concessions, he has been investigated many times and exiled to Trablusgarp. He died in Trablusgarp after his exile. After his death, some of the property is plundered by greedy people, and some of it is confiscated by the state and the family is dispersed.As a result of our research on Tevfik Bey Baba, one of the important representatives of Bektashism, known and respected by the Bektashis in Kirklareli and the surround in garea, we have received many pictures and documents from them. We have reached all the documents belonging to Tevfik Bey Baba and his family from the Ottoman Archives and have them translated. We have reached 20 poems by the poet Tevfik Bey Baba. With these studies, we aimed to prevent the loss of an important value for the region and Bektashism by compiling the belief world, poems and life view of Tevfik Bey Baba, one of the leading names of our poets in Thrace, who are important carriers of our cultural heritage. Keywords: Tevfik Bey Baba, Bektashism, Amucas, Bedreddinis.

Tevfik Bey who was the son of Hacı İsmail Ağa and Hatice Hanım who immigrated from Özenbaş village of Bahçesaray, Crimea, was born in Vezneciler in 1837 and died in Trablusgarp in 1896.Tevfik Bey's father, Hacı İsmail Ağa, buys the land of the Ariz Baba villages and Kamber Baba’s lands. The lands in the nearby Tekke Şeyhler village. The nineyear- old Tevfik Bey is the only son of the family who owns the selands after his father's death. When Tevfik Bey became a Bektashi, Tevfik Bey started to be called Baba. With its close surroundings, Bektashis and those connected to Sufism, its proximity to and assistance to them spread its reputation to Thrace in a short time. Tevfik Bey Baba, one of the Thracian Babagan Bektashis, has a sad life story. Because of his belief and concessions, he has been investigated many times and exiled to Trablusgarp. He died in Trablusgarp after his exile. After his death, some of the property is plundered by greedy people, and some of it is confiscated by the state and the family is dispersed.As a result of our research on Tevfik Bey Baba, one of the important representatives of Bektashism, known and respected by the Bektashis in Kirklareli and the surround in garea, we have received many pictures and documents from them. We have reached all the documents belonging to Tevfik Bey Baba and his family from the Ottoman Archives and have them translated. We have reached 20 poems by the poet Tevfik Bey Baba. With these studies, we aimed to prevent the loss of an important value for the region and Bektashism by compiling the belief world, poems and life view of Tevfik Bey Baba, one of the leading names of our poets in Thrace, who are important carriers of our cultural heritage. Keywords: Tevfik Bey Baba, Bektashism, Amucas, Bedreddinis.

The objective of this study was to investigate the influences of hot air (HAD: 50, 60, 70°C), vacuum (VD: 50, 60, 70°C at 300 mbar) and microwave methods (MWD: 90, 180W) on drying characteristics, effective moisture diffusivity (Deff), mineral content, texture, and sensorial properties of pumpkin pestils. MWD led to the highest drying rate and the lowest drying time in all methods. Page and Modified Page were ideally fitted to experimental results among seven thin layer drying models. Mineral content (Ca, K, Na, P, Mg, Fe, Zn, Cu, Mn) of the pestils showed higher values than non-dried (paste) mixture. Significant differences were determined between textural features of the pestils (p < 0.05). Furthermore, products dried with HAD and VD were preferred rather than MWD in terms of sensorial properties.

Increased risk of pancreatic cancer may be associated with consumption of sugar containing foods. The aim of this study was to evaluate the effect of peach nectar containing high fructose corn sirup (HFCS) consumption in a pancreatic carcinogenesis rat model induced by 7,12-Dimethyl benzanthracene (DMBA). Fifty-day-old male Sprague Dawley rats were fed with peach nectar containing HFCS + chow, peach nectar containing sucrose + chow and only chow. After 8 mo, feeding period, each group was divided into two subgroups, in which the rats were implanted with DMBA and no DMBA (sham). Histologic specimens were evaluated according to the routine tissue processing protocol. The animals withad libitumaccess to pn-HFCS, pn-sucrose and chow (only) showed significant differences in chow consumption and glucose level. Necropsy and histopathologic findings showed tumor formation in the entire group treated with DMBA. Excluding one rat in chow group, which was classified as poorly differentiated type, the others were classified as moderately differentiated pancreatic ductal adenocarcinoma (PDAC). This study demonstrated that daily intake of HFCS did not increase body weight and there was no effect of peach nectar consumption on the development of PDAC induced by DMBA in rats.

This research aimed to explore the impacts of saffron extract (SE) on composition and sensorial features of kombucha beverage prepared with green tea (GT). For this point, SE was added to GT infusion then fermented at 28±2 °C (120 h). Total acidity of samples prepared with GT (control) and saffron extract added kombucha (SEK) reached to 3.96 and 4.02 g/L, respectively at the end of the fermentation. Total phenolic content (TPC) and total antioxidant capacity (TAC) of the beverages raised in proportion to uncultivated samples. The current findings demonstrated that SE addition to GT infusion resulted with an increment in TPC and TAC. At the end of the fermentation, increase of TPC in control and SEK were determined as 73.51% and 43.85%, respectively. The results revealed that SE addition to GT for kombucha fermentation provided enhanced nutritional properties as well as improving functional and sensorial attributes of the beverage.

In this study, the production of green olive, chickpea and haricot bean added potato chips was investigated in order to produce a functional snack food appealing to consumers from all age groups. Chips were produced by hot air drying (75–85 °C), vacuum drying (75–85 °C, 250 mbar), and microwave drying (90 W and 180 W). The effective diffusion coefficient of chips was calculated as between 4.25 × 10−9- 4.38 × 10−8. When the drying behavior of samples was examined; vacuum drying, convectional drying and microwave drying fitted in Page and Modified Page models. Total acidity, pH, salt, protein, total phenolics and antioxidant activity analyses were conducted in chips and chips doughs. In olive added chips, the highest total phenolic content was determined in the sample produced by vacuum drying method at 85 °C. Moreover, for chickpea-olive added chips, the highest total phenolic content and antioxidant activity were determined in microwave dried (180 W) samples. In haricot bean and olive added chips, antioxidant activity showed differences according to drying methods. Chickpea and haricot bean addition into chips doughs were increased the protein content in dried samples.

Bu çalışmada, zencefil, karanfil, tarçın, karabiber, zerdeçal ve kakule ile hazırlanan baharat kombinasyonları (K, 5B) (%5), kaynar suda 10 dk demlenmiş ve elde edilen ekstraktlara elma sirkesi (1.2mL/100 mL) ile sitrik asit (0.1g/100 mL) eklenerek tüketime hazır, yeni bir fonksiyonel içeceğin üretilmesi amaçlanmıştır. Sirkeli içecek çeşitleri, sakkaroz (6.78 g/100 mL), stevia (0.025 g/100 mL), aspartam (0.008 g/100 mL) ve asesülfam-K (0.008 g/100 mL) ilavesi ile üretilmiştir. Ürünler 200 mL’lik cam şişelere doldurularak, 98°C’de 15 dk pastörize edilmiştir. Örneklerin antioksidan kapasitesi in vitro sindirim sürecinde incelendiğinde, en yüksek değerin stevia eklenen K kodlu örnekten elde edildiği görülmüştür (FRAP, CUPRAC, DPPH yöntemleri ile sırasıyla 640.05±7.26, 559.77±9.26 ve 523.46±16.95µmol troloks/mL suda çözünür kuru madde). Tüm örnekler renk, görünüş, koku, tat ve genel kabul edilebilirlik kriterlerine göre duyusal olarak beğenilmiş olup, sirkenin çeşitli baharat ekstraktları ve tatlandırıcılar ile birlikte kullanılması, alternatif bir soğuk içeceğin üretimine olanak sağlamıştır.

The effects of microwave (90 W and 180 W), hot air (60 and 70 °C) and vacuum (60 and 70 °C with 200 and 300 mbar) drying methods on drying characteristics, total phenolic content, antioxidant capacity, color and in vitro gastrointestinal digestion of medlar pestil were investigated. Medlar showed a good potential for pestil production while being the most applicable in microwave treatments. For drying kinetics, five thin-layer drying models were applied and the Page and Modified Page were the best fitted models. L*, b*, chroma and hue angle decreased while a* generally increased in dried pestils. Dried samples showed a general decrement in phenolics and antioxidant capacity. According to in vitro gastrointestinal digestion, intestinal phase of all the samples resulted with an increment in phenolics, FRAP and DPPH compared to undigested extracts. In conclusion, different drying methods may affect the release of phenolics and antioxidant capacity, while leading to increased bioaccessibility during intestinal digestion.

In this study, sweetened black and green tea were utilized as substrate for kombucha fermentation. Linden, lemon balm, sage, echinacea, mint, and cinnamon infusions were added to kombucha to design a novel beverage with Unproved functional and organoleptic characteristics. After fermentation, the antioxidant capacity (AC) of the kombucha increased by 13.96% 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 48.90% ferric reducing antioxidant power (FRAP), and 55.54% cupric reducing AC (CUPRAC). On days 0 and 9 of storage, the bioaccessibility of the total phenolics and AC (FRAP and CUPRAC) in all of the samples showed a significant increase after gastric and intestinal digestion when compared to pregastric digestion (P < 0.05). The AC (DPPH) after in vitro digestion at the beginning and end of storage in all of the beverages also increased after gastric digestion when compared to pregastric digestion (P < 0.05); however, it decreased after intestinal digestion (P < 0.05). By conducting in vitro and in vivo studies, the effects of kombucha on health and nutrition need to be further investigated.

In this research, the effects of microwave (190, 375, and 680 W) vacuum (500, 600, and 700 mbar) and oven (70, 85, and 100 °C) drying methods on the total phenolics, antioxidant capacity, colour and drying characteristics of celery slices were studied. For the selection of the most suitable thin layer drying model, five mathematical models (Page, Modified Page, Logarithmic, Lewis, and Henderson and Pabis) have been applied to the treatments. In light of the statistical tests, Page and Modified Page models were considered the best to describe drying characteristics. Regarding the colour value changes during drying, L*, ΔEab and h° decreased, and a* increased. Additionally, both b* and C*ab increased with microwave and oven drying but decreased with vacuum drying. Dried celery had 38.51-75.34% less total phenolic content than fresh samples, while its antioxidant capacities was greater. The highest ferric-reducing ability of plasma (FRAP; 49.35±3.10 μmol TE/g dw) and cupric-reducing antioxidant capacity (CUP...

The effects of microwave (90 and 180 W), hot air (60 and 70°C) and vacuum (60 and 70°C with 250 mbar) drying techniques on drying characteristics, total phenolic content (TPC), antioxidant capacity (AC), color and texture of mulberry pestils were investigated. L*, b*, C*, and h° decreased while a* value was generally increased in pestils. Hardness, springiness, chewiness, and gumminess of the samples were found to be significantly different (p

Herbal extracts are the commonly consumed drinks/beverages, which are brewed from several parts of plants. There are many kinds of herbal teas consumed worldwide by different cultures for both the prevention of several diseases, taste, and pleasure. Moreover, herbs play an important role as phenolic sources together with their antioxidant, anti-inflammatory, antimicrobial, antiviral, and antiproliferative properties. However, special attention has to be paid to the selection of proper extraction methods (i.e., infusion and decoction) for each kind of herb to obtain maximum benefit. In order to meet consumer’s demand for healthy beverages and to manage quality and safety requirements, advanced research and development is needed. In this direction, novel processing technologies (i.e., spray dried instant tea processing and microencapsulation of herbal extracts) could be recommended for product standardization to minimize health risks of traditional production methods and elongation of shelf life. In this chapter, extraction methods of several herbs, their opportunities to be used in innovative beverage formulations, and improvement of functional properties of these beverages are discussed in detail.

Kombucha tea is produced by fermenting sweetened tea with mixture of symbiotic colony of bacteria (Acetobacter xylinum) and yeast (Brettanomyces, Zygosaccharomyces, Saccharomyces, Pichia). It is a popular traditional fermented drink with health-promoting attributes. The duration of fermentation could differ from 5 to 10 days under aerobic conditions. An ideal fermentation period (7–12 days) is necessary for kombucha with fine taste and flavor. Eventually, sugar is converted to organic acids and ethanol. It is reported that this beverage could improve resistance against different types of cancers (breast, lung, and prostate), promote digestion, boost the immune system, and reduce inflammation. Also, kombucha tea has antihypercholesterolemic effect (reducing levels of total cholesterol and LDL-Ch, increasing the level of HDL-Ch). The therapeutic effects of this probiotic beverage are accepted to be derived from active compounds mainly the polyphenols that possesses antioxidant activity, minerals (K, Mg, Ca, Fe), and vitamins (C, B1, B6, B9, B12). Secondary metabolites particularly gluconic, glucuronic, usnic, and lactic acids make this functional beverage attractive. Scientific evidences also indicate d -saccharic acid-1,4-lactone (DSL), a substantial constituent of kombucha tea, restrain the activity of glucuronidase enzyme which is mediately related to cancer. The objective of this chapter is to discuss beneficial health effects and enrichment of kombucha tea with several medicinal herbal extracts as well as potential risk factors that may exist.

Food is comprised of an array of natural chemicals which have nutritive value. However, some of them may reduce nutritional value (antinutrients) or, are toxic. Antinutrients are defined as natural or synthetic components which can block the absorption of health beneficial and essential organic nutrients and inorganic minerals. They have an ability to bind to nutrients to keep their retention, respond with them to form indigestible compounds, or inhibit digestive proteins. Antinutrients are commonly placed in beverages, such as caffeine in coffee, citral in citrus juices, and phosphoric acid in carbonated drinks. Some of the organisms generate chemical constituent called toxins. These are not damage themselves, but they might behave toxic to other organisms when consumed. Toxic compounds may not only originate from the raw material (i.e., caffeine in coffee, thujone in sage, and hydrogen cyanide in peach kernel), but also get into food during its processing (i.e., hydroxymethylfurfural in fruit nectar or concentrate, acrylamide in roasted coffee) or storage. Also, environmental toxins may be found in foods. In this chapter, the presence and formation of antinutrients and toxic compounds in nonalcoholic beverages such as coffee, tea, herbal teas, fruit juices, carbonated beverages, and their potential health risks are discussed in details.

In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethylfurfural (HMF) content of the samples were determined to be 66.19-80.57%, 3.59-5.23, 0.27-1.81 g 100 g(-1) and 5.93-762.22 mg kg(-1), respectively. The mean fructose and glucose contents of the pekmez samples were determined to be 28.42 g 100 g(-1) and 31.67 g 100 g(-1), respectively. The densities and electrical conductivities varied between 1.33-1.43 g cm(-3) and 1.96-4.51 mS cm(-1), respectively. The content of the macro element K identified in the pekmez samples (4449.86 mg kg(-1)) was greater than that of Ca (1275.52 mg kg(-1)), P (369.96 mg kg(-1)), Mg (344.79 mg kg(-1)) and Na (119.56 mg kg(-1)). The pekmez samples have antioxidant activities, ranging between 38.20 to 64.45 mu mol TE g(-1). Six phenolic compounds, caffeic acid, ellagic acid, ferulic acid, gallic acid, p-coumaric acid and rutin hydrate, were identified in the pekmez samples, and significant differences were observed between samples (P

In this research, dried linden (Tilia argentea) leaves and blossoms were used as a raw material for mineral enriched herbal tea beverage production. For this aim, %1 dried linden was infused with boiling water (100 °C) for 5 minutes. After cooling, sucrose, citric acid, ascorbic acid, natural lemon flavor and natural mineral water were added. Beverage samples were plate filtered, filled into 200-mL glass bottles, capped then pasteurized at 98 °C for 15 minutes. Water soluble dry matter, titratable acidity, ascorbic acid, pH, minerals (Fe, Ca, Mg, K, Na), color (L*, a*, b*), turbidity, bioaccessible phenolics and antioxidant capacity were analyzed. Water soluble dry matter, titratable acidity, and ascorbic were determined as 7.66±0.28 g/100 g, 0.13±0.00 g/100 mL, and 19.42±0.62 mg/100 mL, respectively. pH was measured as 3.69. Fe, Ca, Mg, K and Na contents of the beverage were determined as 0.12±0.00, 115.48±0.05, 34.72±0.14, 48.67±0.43 and 85.72±1.01 mg/L, respectively. Color was measured as 13.63±0.05, -4.33±0.05, and 3.06±0.05 for L*, a*, and b* values. Turbidity was determined as 0.69±0.07 NTU. Bioaccessible phenolics were determined as 312.82±5.91 mg GAE/100 mL. Antioxidant capacities of chemical (MetOH:H2O:HCl) and physiological extracts (in vitro digestive enzymatic extraction) with DPPH (27.59±0.53 and 0.17±0.02 μmol trolox/mL), FRAP (21.01±0.97 and 13.27±0.19 μmol trolox/mL) and CUPRAC (44.71±9.42 and 2.80±0.64 μmol trolox/mL) methods were also evaluated. As a result, enrichment with natural mineral water was proposed for the development of functional and nutritional values together with a good potential for commercialization., {"references":["Tang, Y., Zhuge, R., 1996. Geographical Distribution of Tilia Linn. Acta Phytotaxonomica Sinica 34: 254–264.","Oniszczuk, A., Podgórski, R., 2015. Influence of different extraction methods on the quantification of selected flavonoids and phenolic acids from Tilia cordata inflorescence. 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The increasing human population and nutritional demands has meant that the food industry has tended to look for alternative sources of food production. To this end various studies have been performed in the field of replacement and alternative foods. Replacement foods are based on the substitution of one constituent with another, and these should have the same or similar attributes to ensure optimal organoleptic, microbial, and functional performance. Several studies evaluated the effects of replacement foods to displace the physical functionality of high-calorie ingredients, such as fats and sugar. For fats, the main work focused on fat intake and energy balance using nutritive or nonnutritive materials, while sugar replacers were used for partial sucrose replacement without compensating the loss in sweetness. Moreover, miscellaneous studies have been performed in the area of alternative foods, such as single cell protein, carotenoids, dietary fiber, biovanillin from agrowastes, and Echium oil as an alternative to marine oils. This chapter reviews the utilization of globally used fat and sugar replacers and alternative foods while giving special emphasis to their properties and novel applications in the food industry. Advantages of fat and sugar replacers including their ability to provide an opportunity to prevent unnecessary calorie intake and their ability to reduce high fat and calorie intake while preserving sensorial characteristics are discussed alongside their manufacturing limitations, such as identifying the most appropriate replacement for the specific product. Moreover, the importance and health benefits of the alternatively used nutritional compounds in current studies are discussed.

High fructose corn syrup (HFCS) is one of the most used sweeteners in the food industry. Health concerns regarding the consumption of HFCS-containing foods have developed in parallel with the increasing amount of people who become overweight. This study was conducted to investigate whether HFCS-containing peach nectar (pn-HFCS) consumption has more detrimental effects on anthropometrical and biochemical parameters compared with sucrose-containing peach nectar (pn-sucrose). Fifty-day-old Sprague Dawley rats were divided into three groups and were fed (A) pn-HFCS + ad libitum chow, (B) pn-sucrose + ad libitum chow and (C) only ad libitum chow for 7 months. The percentage change in body weight (PCBW), body mass index (BMI), and Lee index were calculated, and serum triglyceride, glucose, insulin and leptin concentrations were measured. The PCBW, BMI, Lee index, serum triglyceride, glucose, insulin and leptin concentrations were insignificant among the three groups. We can suggest that peach nectar consumption resulted in more energy intake than the control and since pn-HFCS group consumed more chow than the pn-sucrose group. The results show that long term daily HFCS or sucrose consumption in peach nectar is not associated with weight gain and does not stimulate metabolic changes in Sprague Dawley rats.

In this study, cauliflower florets were treated with NaCl (1%) + Na-metabisulphite (1500 ppm) solution and chlorinated (150 ppm, pH: 6.9). They were then rinsed with tap water. In this manner, one group of vegetables was treated with citric acid solution (1.5%) and the other group with Ca-ascorbate (0.5%) + citric acid (1%) solution. After centrifugation, the samples were packed in 20% atmospheric air + 80% N-2 and 20% atmospheric air + 70% N-2 + 10% CO2 conditions with bi-axially oriented polypropylene (BOPP) film. After 15 days of storage at 4 +/- 2 degrees C ascorbic acid, total phenolics, and total carotenoids contents have decreased; whereas aerobic mesophilic, psychrophilic, total coliform bacteria counts and polyphenol oxidase activity have increased. The losses of ascorbic acid, total phenolics, total carotenoids, and antioxidant activity were determined as 11.54%, 7.56%, 29.08% and 17.36%, respectively. Generally, greater reductions occurred in blank samples which were not treated with any chemicals, but were packed under modified atmosphere conditions. A little weight loss, total dry matter loss, and polyphenol oxidase activity increase was found in samples packaged in carbon dioxide enriched atmosphere and treated with Ca-ascorbate + citric acid. This condition was also found to be more effective in limiting the quality losses and preventing organoleptic degradation. On the contrary, control samples were generally rejected by the panelists at the 95% probability level because of their deleterious odour and colour.

Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, beta-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L-star, b(star), Delta E-ab, h degrees and C-ab(star)) of dried fruit were decreased, while the a(star) values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in beta-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 degrees C+90 watt and 75 degrees C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 degrees C+160 watt) obtained a higher beta-carotene content while maintaining antioxidant activity with a short drying time.

The aim of the present work was to design new beverages using lemonade and some herbal extracts (linden, heather, green tea, lemon verbena, clove, peppermint, ginger and mate) rich in vitamin C and flavonoids. The linden-added lemonade showed the highest value (597.9 mg/kg) for ascorbic acid content, whereas the lemon verbena-added lemonade showed the lowest value (486.04 mg/kg). The amount of saccharose was changed by 11.07-11.58%, the glucose by 1.11-1.62% and the fructose between 11.07-11.58% in the beverages. K, Na, Mg and P values in the lemonades were determined in the range of 178.83-210.98 mg/kg, 33.75-39.13 mg/kg, 22.37-27.89 mg/kg and 7.22-10.04 mg/kg, respectively. The total phenolic content in the samples changed between 315.11-397.57 mg GAE/100 g. When the samples were analyzed for antioxidant activity, FRAP (17.13-26.79 µmol trolox/mL) and ABTS (16.91-25.38 µmol trolox/mL) methods gave higher results than the DPPH (14.88-17.72 µmol trolox/mL) method. Linden-, ginger- and peppermint-added lemonades, which had been found to be rich in total phenolic compounds and ascorbic acid, showed higher antioxidant activity than the control sample. Overall, the most preferred lemonades were heather- and ginger-added beverages and the control sample. Mate-added lemonade was the least preferred.