Cilt 7, Sayı 1, Makale Koleksiyonu
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Öğe Seasonal variation of chemical content and heavy metal levels in raw milk(Aksaray Üniversitesi, 2023) Özbay, SenaAksaray province is an important raw milk supplier for the dairy industry. In this respect, it is important to examine the milk quality of the region. In this case, milk was collected over a nine-month period from 413 cows at seven distinct locations in three different seasons. The percentages of fat, lactose, protein, dry matter, somatic cells, and the levels of heavy metals like arsenic, aluminum, cadmium, lead, and nickel were examined. All of these components and their levels of seasonal variations in milk were also researched. Considering the average values of the parameters of the milk collected from all farms evaluated within the scope of the study, significant changes were detected. Significant changes were observed for fat, lactose, total solids, somatic cells, arsenic, aluminum, nickel, cadmium and lead. Only the protein value did not change depending on the seasons. The details of the changes on the basis of farms are also examined in the study.Öğe Empirical Modelling and Optimization of Value-Added Powdered Yoghourt(Aksaray Üniversitesi, 2023) Olorunsogo, Samuel; Adejumo, Bolanle; Jimoh, HelenYoghurt is one of the most popular fermented dairy products with wide acceptance worldwide due to its nutritional and health benefits. However, the commercial production of yoghurt has been limited due to the poor quality stability in storage. The present study is concerned with development and characterization of value-added foam-mat dried yoghurt powder. The effects of different ingredient formulation and processing parameters on some selected nutritional and functional properties of the developed yoghurt were evaluated. A four-component, six-processing parameters, constrained D-optimal mixture-process experimental design, with 59 randomized experimental runs, was employed. The formulation design constraints were: raw yoghurt (80%), moringa seed extract (5% - 13%), ginger extract, (5% - 13%), and foaming agent (2% - 7%). The design constraints of the processing parameters investigated were: pasteurization temperature (50°C - 80°C), pasteurization duration (5min - 30min), fermentation duration (5hr - 10hr), mixing duration (2 min - 10 min), drying temperature (50°C - 80°C), and drying duration (2hrs - 5hrs). Quality properties evaluated include moisture content, ash content, crude protein, fat content, carbohydrate content, pH, total titer acid, total lactic acid bacteria and fungi counts. Data collected were analyzed using Design Expert 11.0.0 software package. Model equations were developed to adequately relate the quality indices to the mixture component proportions and processing parameters. The adequacy of the model equations were evaluated statistically. The effects of the components formulation proportions and processing parameters on the nutritional quality of the foam-mat dried powdered yoghurt were studied and the optimum conditions for the production of foam-mat dried yoghurt were obtained. Numerical optimization, via desirability technique was utilized to determine the optimum formulation conditions for the foammat dried yoghurt. The result of optimization of the formulated foam-mat dried yoghurt gave optimized foam-mat dried yoghurt with overall desirability index of 0.514, based on the set optimization goals and individual quality desirability indices. The optimal foam-mat dried yoghurt was gotten from 80 % raw yoghurt, 13 % moringa seed extract, 5 % ginger extract, and 2 % foaming agent. The optimized processing conditions were 800C pasteurization temperature, 30 minutes pasteurization duration, 10 hours fermentation duration, 10 minutes mixing duration, 800C drying temperature, and 5 hours drying duration. The quality properties of this optimal formulated foam-mat dried yoghurt are: 27.1 % moisture content, 10.1 % crude protein, 0.673 % ash content, 1.43 fat content, 58.4 % carbohydrate, 4.05 pH, 2.58 % total titre acid, 2.23E+05 CFU/g total lactic acid bacteria, and 3.81E+06 CFU/g fungi count. The result of the study showed that the optimized formulated foam-mat dried yoghurt was found to be of high quality.Öğe Evsel Nitelikli Gri Suyun Geri Kazanılabilirliğinin Araştırılması(Aksaray Üniversitesi, 2023) Özgün, Ayşenur; Damar Arifoğlu, YaseminIt is aimed to treat and reuse gray water in order to meet the increased water requirements as a result of the decrease in water resources. Purifying and recycling gray water with the aim of protecting drinking water is an alternative resource. Gray water from showers, bathroom and kitchen sinks, washing machines and dishwashers constitute a large part of domestic wastewater. Gray water contains a low amount of total pollutant load. Gray waters, which include waste water other than toilets, constitute 55-80% of the total domestic water use.Öğe Determination of the Characteristic Class Functions of the Weyl Group of type G2(Aksaray Üniversitesi, 2023) Arslan, HasanIn this paper, our main objective is to combinatorially obtain all characteristic class functions of the Weyl group of type G2 with the help of the structure of generalized descent algebra including Solomon’s descent algebra and Mantaci-Reutenauer algebra. We also give an interpretation of the character table of the Weyl group of type G2 in terms of the permutation characters defined on the set of cosets belonging to each of its some special subgroups.
