Erşan Karababa

• PhD
• Head of Department at Muğla University

Trametes versicolor is important for its medicinal rather than nutritional value. It has a variety of pharmacological activities. The purpose of this study was to elucidate the bioactive properties of the wild medicinal mushroom T. versicolor (L.) Lloyd. Samples were analyzed for antioxidant potential and the chemical composition of the major bioac...

Aerial parts of Salvia albimaculata Hedge & Hub.-Mor., Salvia potentillifolia Boiss & Heldr. ex Bentham. and Salvia nydeggeri Hub.-Mor. from Soutwest Anatolia, Turkey were evaluated to determine their phenolic compounds and antioxidant properties. According to the ultra performance liquid chromatography with electrospray ionization tandem mass spec...

In this study, 19 phenolic compounds were detected using high-throughput instrument ultra performance liquid chromatography with electrospray ionization tandem mass spectrometry (UPLC–ESI–MS/MS) in Opuntia ficus-barbarica A. Berger and Opuntia robusta J.C. Wendl. fruits. The five macro- and five micro-minerals determined in both species were analyz...

This work was conducted to evaluate the quality of 54 honey samples from eighteen different origins from Turkey. Physicochemical properties were examined according to AOAC methods, total phenolic and flavonoid contents by a spectrophotometric method and authenticity of honeys by Combustion Module - Cavity Ring-Down Spectroscopy (CM-CRDS). The micro...

In this study, Hardaliye, the non-alcoholic fermented beverage from 'Merlot' and 'Cabernet Sauvignon' grapes, was successfully examined for its nutritional value, phenolic compounds, water-soluble vitamin and mineral contents, and was chemically characterized using diff erent analytical methods. Twenty-one phenolic compounds and eight water soluble...

Rheological properties of salep-milk mixture as hot drink were evaluated using a rotational viscometer at different temperature (45, 50, 55, 60, and 65 °C) and salep concentration (0.75, 1.00, and 1.25 w/v, %). All salep-milk mixtures exhibited non-Newtonian behavior. The shear rate /shear stress data obtained from forward and backward directions w...

Some physical properties of carob bean (Ceratonia siliqua L.) were evaluated and the application of these properties also discussed. The carob bean has an average of 13.8% (d.b.) moisture content. The average seed length, width, thickness and geometric mean diameter were 8.69 mm, 6.43 mm, 3.88 mm, and 5.99 mm, respectively. The average 1000 seed we...

Physical properties of sweet corn kernels have been evaluated as a function of kernel moisture content, varying from 9.12 to 17.06% (db). In the moisture range, kernel length, width, thickness, and geometric mean diameter increased linearly from 9.87 to11.09 mm, 7.41 to 9.25 mm, 3.25 to 4.37 mm, and 6.18 to 7.62 mm, respectively, with increase in m...

Physical properties of kernels, grains, and seeds are necessary for the design of equipment to handle, transport, process and store the crop. The physical properties of coriander seeds have been evaluated as a function of seed moisture content, varying from 7.10% to 18.94% (d.b.). In the moisture range, seed length decreased linearly from 4.74 to 4...

Physical properties of kernels, grains, and seeds are necessary for the design of equipment to handle, transport, process and store the crop. The physical properties of flaxseeds have been evaluated as a function of seed moisture content, varying from 6.09% to 16.81% (d.b.). In the moisture range, seed length, width, thickness, arithmetic mean diam...

Physical properties of kernels, grains, and seeds are necessary for the design of equipment to handle, transport, process and store the crop. The physical properties of popcorn kernels have been evaluated as a function of kernel moisture content, varying from 8.95% to 17.12% (db). In the moisture range, kernel length, width, thickness, arithmetic m...

Pekmez is a traditional Turkish food made by using different fruits such as grape, mulberry, fig, apple, and sugar beet. There are two different kinds of pekmez, either liquid pekmez or solid pekmez, produced in Turkey. The stages for processing liquid pekmez for all fruits, except mulberry, include washing, sorting, crushing, pressing, and boiling...

Çemen (fenugreek paste) is a local food in Turkey, which is produced from ground fenugreek seeds. Çemen is used as an edible coating material in the production of the traditional meat product, pastırma. The flow behavior and time-dependent flow properties of çemen in the temperature range of 10–30 °C have been studied. Çemen exhibited non-Newtonian...

The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (Kınacı 97 and Daǧdaş 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and...

Grain legumes occupy an important place in the world food supply. Legumes go through several primary processes (e.g., dehulling, boiling, roasting, splitting, and grinding, etc.) before they are used in different food preparations. Roasting or puffing of legumes by subjecting them to high temperatures for a short time has been practiced in Asia, th...

The effects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheat flour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. The conventional baking times (8 or 11 min), microwave power...

Response surface methodology was used to evaluate the effects of ingredients on popcorn popping characteristics. The effects of different ingredients on the expansion volume and unpopped kernel ratio of popcorn in a conventional popper and a microwave oven were evaluated and optimized by response surface methodology. The regression models were sign...

Cactus pears (Opuntia spp) that grow wild were collected from five locations in the southeastern coast of the Mediterranean region of Turkey. The location affected the fruit and seed characteristics significantly. Cactus-pear samples collected from Bozön and Çiftlikköy locations showed better fruit and seed properties compared to those collected fr...

The effects on some physical criteria and on cooking quality of soaking chickpeas (of different genotypic origins) in sodium chloride or sodium bicarbonate were investigated. The material was grown at five locations in ukurova, Turkey. The seed size, hundred seed weight, seed density, hydration capacity, swelling capacity and cooking time values di...

Four lines of chufa ( Cyperus esculentus ) grown in 1998 and 1999 in the Çukurova region of Turkey were analysed for their physical properties, proximate chemical composition and fatty acid contents. The chufa lines contained on average (g kg ⁻¹ ) 932.8 dry matter, 245.0 crude lipid, 256.8 starch, 14.3 ash, 50.5 protein, 89.1 crude fibre, 17.1 redu...

Three rice‐type popcorns (red, white and yellow) and one pearl‐type popcorn (yellow) were used in this study. All types were sized into three fractions (5 < D < 6 mm, 6 < D < 7 mm and D > 7 mm) by screening with round‐hole sieves. Samples were tested for popping quality and suitability for popping, and the sensory properties of the popcorns were ev...

 Cactus pear (Opuntia ficus-indica) juice with a total soluble solids content of 15.94 °Brix was fermented using the wine yeast Saccharomyces cerevisiae. A 94.54% conversion of fermentable sugar was achieved with an ethanol production of 55.3 ml/l. The pigment degradation was found to be 17% at the end of the time allowed for fermentation. However,...

The colour stability of the yellow-orange pigment (lambda max = 476 nm) of prickly pear (Opuntia ficus-indica) fruit was determined as a function of temperature and pH. The experiments were carried out at three different temperatures (50, 70 and 90 degrees C) with pigment solutions at pH values ranging from 2-7. The degree of pigment retention decr...

Wheat bug (Eurygaster integriceps) damaged samples of a bread wheat variety (Ankara 093/44) were investigated. The damaged kernels were separated and added back to the sound wheat in different proportions (1%, 3%, 5%, 7%, 9% and 15%). These damaged samples were compared with undamaged sample (Control). A significant reduction in physical properties...