Browsing by Author "Gok, Ilkay"

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Citation Count: 7
Effect of three post-harvest methods and roasting degree on sensory profile of Turkish coffee assessed by Turkish and Brazilian panelists
(Wiley, 2021) Elmaci, Ilkay; Gök, İlkay; Gök, İhsan; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
BACKGROUND: This study was carried out in order to investigate the role of post-harvest methods and roasting degree on the sensory profile of Turkish coffees and to compare the results between two sensory panels: Turkey and Brazil. Bourbon variety of Arabica coffee beans processed by three different post-harvest methods (natural, pulped natural and fully washed) and roasted at three different roasting degrees (light, medium and dark). RESULTS: Ground coffee in powder size was heated with cold water and prepared in a Turkish coffee machine. Twenty assessors - ten Turkish and ten Brazilian - were selected and trained to assess 20 flavor attributes of nine Turkish coffee samples. Sensory evaluation results showed that the effects of roasting method on flavor development were perceived more dominantly than effects of post-harvest methods. For the first time, this study highlighted the sensory analysis of Turkish coffees assessed by Turkish and Brazilian assessors. CONCLUSION: Turkish coffee flavor profiles were significantly influenced by roasting method and no significant effects of post-harvest method were observed. Sensorial properties of Turkish coffee were affected by several factors, such as geographical origin and techniques used for preparation of coffee beans, cultural tradition, lifestyle, social behavior and habit. (c) 2021 Society of Chemical Industry.
Citation Count: 27
Functional foods in Turkey: marketing, consumer awareness and regulatory aspects
(Emerald Group Publishing Ltd, 2019) Gok, Ilkay; Gök, İlkay; Gök, İhsan; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
Purpose - After the introduction of functional food term in 1980s, production and marketing of functional food in Japan, USA and European markets has developed rapidly. Compared to these developed countries, the market size of the functional food in Turkey is very limited. The purpose of this study is to explore reasons of limited development and marketing strategies regarding the size of expenditure, governmental legislation and consumer preferences and highlight the type of functional food products available at large retail chains of important suppliers in Turkey. Design/methodology/approach - Description and exploration of market size and expenditure were determined by using Euromonitor International (2017). The factors influencing consumption and attitudes toward functional food purchasing were evaluated by studying literature research. The number and types of functional foods in the most important supermarket chains were determined to show the growth rate in Turkey. Products in the markets were determined based on the direct observation available, and functional foods sold in the markets were noted at the visits and tabulated. The type of functional food product, its category, the main benefit offer to the consumer and the brand and status of the food processing industry (national or not) were identified. Government legislation on special health claims for functional foods was stated. Findings - Market size of Turkey per capita expenditure was approximately US$5.8m, which was very low, whereas that of Japan and USA was US$86.7m and 100.2m, respectively, in 2017. The variety of functional food products was at a very low level, and functional food market share was limited compared to powerful countries like Turkey. International companies had a higher market share than national companies. Danone with dairy functional foods was the biggest company in Turkey market. Literature studies showed that Turkish people have less knowledge about functional foods and need education. According to reviews, socio-demographic characteristics such as age, education, income levels, gender and prices were important indicators influence consumer awareness and consumption of functional foods. Consumer's knowledge must be increased with their health benefits by education. Reviews showed that nearly 60 per cent of people did not have any information about functional food and women were more aware and the most active user group. Dairy products were the most preferred functional foods in Turkey. Because of limited awareness, there is a need for elucidating studies that are targeting potential consumers. Turkey did not have labeling system to claim foods functionality on packages and did not permit foods that contribute to health maintenance and/or recovery from disease, but Republic of Turkey Ministry of Food, Agriculture and Livestock applies some laws and regulations. Originality/value - This study provides market study and detailed research about marketing strategies and legislation of functional foods in Turkey. People have high demand to consume and there are big potentials of functional food marketing and opportunities for food industries. But to increase consumption and marketing size, it needs education of consumer, advertising and some adjustment of legislation by government.
Citation Count: 6
Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits
(Taylor & Francis inc, 2023) Gok, Ilkay; Gök, İlkay; Gök, İhsan; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
The development of new functional foods for disease prevention is a major modern research challenge. Several traditional foods already serve as functional foods, without further development, as their preparation methods are generally well known in their native countries, where they are consumed for health benefits. Here, the functional potential of some Turkish traditional foods and beverages (tarhana, boza, shalgam, gilaburu juice, and hardaliye) are described. Their main characteristics, components, active substances, health benefits, and traditional uses are reviewed. Finally, their potential for use in disease prevention and their increasing global market share are highlighted.
Citation Count: 1
Impact of roasting degree on sensory profile of Turkish coffee and espresso assessed by Turkish and Brazilian panelists
(Wiley-hindawi, 2022) Elmaci, Ilkay; Gök, İlkay; Gök, İhsan; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
This study aimed to assess the effect of roasting degree and brewing techniques on the sensory profile of Turkish coffee and espresso. Descriptive analysis of coffee samples was carried out for 20 flavor attributes by 10 Turkish and 10 Brazilian assessors. Light, medium, and dark roasted coffee beans were brewed with the decoction method and pressure method. Turkish coffee samples were prepared by automatic machine and cezve, which is the traditional method. The roasting degree and brewing method had a significant impact on the sensory profile of coffee samples. Turkish assessors perceived lightly roasted coffee beverages as sour (6.53 and 6.56 for Turkish coffee with machine and espresso) and pungent notes (7.46 for espresso), while Brazilian assessors perceived them as fruity (5.63 for espresso) and sweet attributes (5.76 and 5.90 for Turkish coffee with cezve and espresso). Roasted (7.83), burnt/acrid (7.96), and bitter (8.13) notes became dominant with the degree of roasting in espresso coffees in the Turkish panel. Brazilian assessors perceived Turkish coffee samples made with cezve and dark roasted beans as roasted (6.53), burnt/acrid (6.66), bitter (6.80), and ashy-sooty (7.26) notes.
Citation Count: 3
Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs' Perspectives
(Taylor & Francis inc, 2023) Cifci, Hatice; Gök, İlkay; Gök, İhsan; Cifci, Ibrahim; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.
Citation Count: 10
Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours
(Wiley, 2022) Yalcin, Elif; Gök, İlkay; Gök, İhsan; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
Functional muffins were developed by whole wheat (Triticum aestivum L.), whole siyez wheat (Triticum monococcum L.), and whole oat (Avena sativa L.) flours with grape seed flour (GSF) at 7.5% and 15% ratio which is an important by-product of the food industry. Antioxidant capacities, physicochemical, color, textural, and sensorial properties of muffins were evaluated. Total phenolic contents and antioxidant capacities of muffins were enhanced significantly (p < .05) with GSF addition. Whole oat flour muffins exhibited higher total phenolic contents and antioxidant capacities than others. Hardness and chewiness values (p < .05) of all muffins were significantly different from each other. L, a, and b values were decreased in crumb and crust with increased amounts of GSF. According to sensory analysis results, there were no significant differences (p > .05) between muffins of whole wheat, whole siyez, and whole oat flours. Based on the results, GSF can be used for the enrichment of bakery products to prepare functional food. Practical applications This study has been carried out to produce functional muffins that may provide additional health benefits, besides finding a solution of food waste management. Grape seeds have been associated with positive health effects according to their high antioxidant capacity related to their rich content of polyphenols. The processes of wine, fruit, pekmez, and vinegar produce significant quantities of solid organic waste and by-products, including grape pomace, seed, and skins after pressing the grape. The usage of these valuable by-products in food is important for the reduction of food waste, improvement of public health according to their high antioxidant capacity and sustainability. The present study focuses on total phenolics, antioxidant capacities, physicochemical, color, textural, and sensory properties of functional muffins. To the best of our knowledge, this is the first study that has focused on the effect of adding grape seed flour (in two different doses 7.5% and 15%) for the development of innovative functional muffins produced using different types of flours including whole wheat (Triticum aestivum L.) flour, whole siyez wheat (Triticum monococcum L.) flour, and whole oat (Avena sativa L.) flour.
Citation Count: 2
RETRACTED: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage (Retracted Article)
(Springer india, 2023) Yildirim, Sevinc; Gök, İlkay; Gök, İhsan; Aboul-Enein, Hassan Y.; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
Coffee is a complex mixture of chemicals, which provide biologically active compounds with various health benefits. The some biologically active compounds arising from both its natural structure and formed after processing were determined as an antioxidant capacity of coffee beverages. In this study, we aimed to determine how roasting levels of Arabica coffee seed (light, medium, dark) and three brewing techniques-decoction methods (Turkish coffee), infusion method (filter coffee) and pressure methods (Espresso)-affect total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV) and cyclic voltammetry (CV). Antioxidant capacities of the coffee samples in terms of the equivalent amounts were determined according to standard oxidation peaks of rutin and caffeic acid. The highest antioxidant capacity was found in espresso coffee prepared at light roasting coffee seeds as equivalent the routine and caffeic at 9.4 +/- 0.2 g/L and 19.7 +/- 0.7 g/L, respectively with SWSV on a carbon paste electrode. As a result, SWSV, DPSV and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment are alternative to conventional analytical methods to evaluation antioxidant values in any food samples.
Citation Count: 0
RETRACTION: Use of electrochemical methods to determine the effect of brewing techniques (Espresso, Turkish and Filter coffee) and roasting levels on the antioxidant capacity of coffee beverage (Retraction of Vol 60, Pg 1933, 2023)
(Springer india, 2024) Yildirim, Sevinc; Demir, Ersin; Gök, İhsan; Gok, Ilkay; Aboul-Enein, Hassan Y.
[No Abstract Available]
Citation Count: 2
Use of electrochemical techniques for determining the effect of brewing techniques (espresso, Turkish and filter coffee) and roasting levels on total antioxidant capacity of coffee beverage
(Wiley, 2022) Yildirim, Sevinc; Gök, İlkay; Gök, İhsan; Tokusoglu, Ozlem; Gastronomi ve Mutfak Sanatları / Gastronomy and Culinary Arts
In this study, we determined how roasting levels (light, medium, and dark) of Arabica coffee seed and three brewing techniques-decoction methods (Turkish coffee), infusion method (filter coffee), and pressure methods (Espresso)-affect the total antioxidant capacity in a cup of coffee beverage by electrochemical methods such as square wave stripping voltammetry (SWSV), differential pulse stripping voltammetry (DPSV), and cyclic voltammetry (CV). The highest antioxidant capacity was found in espresso coffee prepared with light roasted coffee seeds, as equivalent of rutin and caffeic acid at 9.4 +/- 0.2 g/L and 19.7 +/- 0.7 g/L, respectively with SWSV on a carbon paste electrode (CPE). The antioxidant capacity of coffee beverages was influenced by the roasting degree, extraction time, and brewing methods, significantly. SWSV, DPSV, and CV voltammetric methods, fast, reliable, fully validated and without any pretreatment, are alternatives to conventional analytical methods for evaluation of antioxidant values in coffee brews. Practical applications This research will contribute to the literature considerably since we have established that the antioxidant capacity can be measured by electrochemical methods rapidly with high reliable results. According to the study, the brewing method and roasting temperature significantly affected the antioxidant capacity, and thus, it is important to know how brewing methods, roasting temperatures, and other conditions changes the coffee quality. The results can be used to prepare healthy coffee beverages.