Papers by Heysem Suat Batu
Journal of Academic Tourism Analysis, 2024
Cooking meat facilitates both chewing and digestion while also ensuring the elimination of harmfu... more Cooking meat facilitates both chewing and digestion while also ensuring the elimination of harmful microorganisms However, improper cooking methods can lead to a decrease in the nutritional content of the meat and the formation of harmful chemicals that may pose potential health risks. Among the cooking methods preferred today, quick frying in oil and barbecue grilling ranks high. The use of blowtorch in kitchens has also become quite common in recent years. Grilling is a popular cooking method that can produce toxic by-products such as heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons. Short-duration cooking at high temperatures, such as frying in a pan or barbecue grilling, using healthy marinades and cooking oils, can minimize the formation of HAAs and aldehydes in meat. Both grilling and frying promote the formation of advanced glycation end products, which can increase the risk of disease. Particularly, the use of blowtorch is commonly employed in practical applications such as browning the tops of desserts like chocolate cakes without flour and rice pudding or tarts covered with brown sugar meringue. However, excessive charring of the surface may result in the formation of acrylamide, which is not suitable for health. This article aims to emphasize the importance of cooking at high temperatures or using blowtorch in terms of food quality and address the potentially harmful substances that may arise from improper cooking.
Journal of Academic Tourism Analysis, 2025
"Sous vide" means "under vacuum" in French and is an important cooking technique widely used in g... more "Sous vide" means "under vacuum" in French and is an important cooking technique widely used in gastronomy today. In this method, the ingredients of the dish to be cooked are first placed in a plastic bag and vacuumed and then placed in a container filled with water with a sous vide device. It is brought to the desired temperature, and the food is kept in the water until it reaches this temperature. Sous vide devices regulate the temperature of the water, keep it exactly constant, when necessary, ensure that the food reaches the desired temperature, and ensure that the food is cooked homogeneously by distributing the heat evenly to every point of the food in the bag. This can only be achieved with slow cookers and special pots that use the slow cooking technique. These products, which are generally powered by electricity, are thermostat-adjusted and operate with temperature and time adjustments. The outer parts of these saucepans are usually metal, and the inner parts are made of clay, ceramic or porcelain, and their transparent lids show the inside. Foods cooked in sous vide are extremely healthy and delicious as a result of long-term cooking, so dishes cooked in these pots are consumed with pleasure. The aim of this article is to focus on the rules of traditional and sous vide cooking methods in food preparation and to emphasize the advantages of the sous vide method over traditional methods and its advantages in terms of producing healthy meals.
Çatalhöyük Gastronomy Culture the First Known Culinary Practices in Anatolia (Türki̇ye) and World History
Çatalhöyük uluslararası turizm ve sosyal araştırmalar dergisi, Jun 1, 2024
Kinetic analysis of some quality parameters of gojı berry (lycium barbarum l.) fruit in maturing stages and drying process
Bu tez çalışması Pamukkale Üniversitesi Bilimsel Araştırma Projeleri tarafından 2018FEBE026 nolu ... more Bu tez çalışması Pamukkale Üniversitesi Bilimsel Araştırma Projeleri tarafından 2018FEBE026 nolu proje ile desteklenmiştirBu tez çalışmasında farklı olgunlaşma aşamalarındaki goji berry meyvesinin bazı fiziksel özellikleri ve kimyasal içerikleri incelenmiştir. Aynı zamanda goji berry meyveleri 50, 60 ve 70 ℃’de sıcak hava ile kurutma kabininde kurutulmuş, kurutma kinetiği incelenmiş ve bazı bileşenlerin parçalanma kinetikleri üzerine çalışmalar yapılmıştır. Toplam fenolik madde ve antioksidan aktivite miktarları olgunlaşma ilerledikçe azalış göstermiştir. C vitamini olgunlaşma sürecinde artış göstermiş olup tam olgun goji berry meyvesinde 112,75±2,23 mg/100 g KM, tekrar eden yıl analizinde ise 125,75±3,13 mg/100 g KM olarak tespit edilmiştir. Yeşil olum evresinde baskın olan organik asit sitrik asit iken tam olgun evrede ise tartarik asittir. Fenolik bileşenlerin miktarları olgunlaşma süresince değişkenlik göstermekte olup tam olgun goji berry meyvesinde baskın fenolik bileşen rutin...
Turkish Journal of Agriculture - Food Science and Technology, 2020
Thirteen different mostly consumed cheese samples were obtained from different provinces in Turke... more Thirteen different mostly consumed cheese samples were obtained from different provinces in Turkey and were investigated in terms of contents of ergosterol, patulin and Ochratoxin A (OTA). Ergosterol, patulin and OTA analyses were carried out by using the apparatus of high-performance liquid chromatography (HPLC). Ergosterol contents of samples ranged from 30.27±0.69 to 144.76±9.41 mg/kg. The values of OTA in the samples were ranged from 6.96±0.05 to 41±0.2 µg/kg. Ergosterol was significantly correlated with OTA (r = 0.99, R2 = 0.98). According to this high correlation, ergosterol might be used as a more readily measurable indicator of potential OTA production. No patulin was detected in all samples. Absence of patulin on cheese samples may be explained with unsuitable media for patulin producing.
Goji berry (Lycium barbarum L.) meyvesinin olgunlaşma evreleri ve kurutulmasında bazı kalite parametrelerinin kinetik analizi
Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, 2021
Journal of Tourism and Gastronomy Studies, 2018
Kültür, bir toplumu diğer toplumlardan farklı kılan, kendine özgü, sanatı, inançları, örf ve adet... more Kültür, bir toplumu diğer toplumlardan farklı kılan, kendine özgü, sanatı, inançları, örf ve adetleri ile onun kimliğini oluşturan yaşayış ve düşünüş tarzıdır. Türk mutfağı kendine özgü bir kültüre sahiptir. Türk mutfağı Dünya"nın en zengin üç mutfağından birisidir. Türk tatlı kültürü kuşkusuz değişik kültürlerden etkilenmiştir. Örneğin unlu tatlıların kökeni Orta Asya"dır. Türkler Anadolu'ya geldikten sonra Orta Asya"dan getirmiş oldukları unlu tatlı çeşitleri Anadolu"daki kültürlerden etkilenmiştir. Böylece bundan sonra baklava, dilberdudağı, lokma ve şambaba gibi daha birçok hamurlu tatlılar Türklerin tatlıları arasına yer almıştır. İrmik ile yapılan revani, kaygana gibi tatlılar da ayrı bir grup oluşturmaktadır. Yukardaki hamurlu tatlıların yanında Türk mutfağında tatlılar; kabak, ayva, kestane ve incir tatlıları gibi taze veya kuru meyve ve sebzelerle yapılan tatlılar ve sütlaç, muhallebi, tavukgöğsü, kazandibi, keşkül gibi sütlü tatlılardan oluşur.
Historical background of Turkish gastronomy from ancient times until today
Journal of Ethnic Foods
Abstract This study has focused on Turkish culinary culture from ancient times until today. Horse... more Abstract This study has focused on Turkish culinary culture from ancient times until today. Horse meat and mutton were prominent foods of ancient Turks. The journey of Turkish food culture has been in continuous development from the past beginning from Central Asia, Seljuk, Ottoman Empire to Republican eras and has excelled. Today, Turkish cuisine has an important place in the world. During the Ottoman Empire, the cuisine survived and developed because of three factors: palace, mansion, and chefs in Istanbul. The culinary culture of the Ottoman Empire was divided into palace kitchens and public kitchens. Beginning with reform in the Republican period, the impact of foreign cuisine has been observed in Turkish cuisine. The food culture differs from region to region; Eastern Anatolia, Southeastern Anatolia, the Black Sea, Marmara, Aegean, and Mediterranean have their own particular food culture. In recent years, the culinary culture has been influenced by globalization.
Agricultural products can be exposed to mycotoxins produced by several kinds of molds as seconder... more Agricultural products can be exposed to mycotoxins produced by several kinds of molds as seconder toxic compound, as a result of the development of various toxigenic molds during the stages of preharvest, harvest and storage. Therefore, it is important to determine the presence of mold in foods quickly because of the deterioration of aroma, flavor, appearance and textural structure as well as the mycotoxins. Due to infection of 25% of the agricultural products with mycotoxins in the world wide and global population rising increasingly, researchers indicate importance of safety and adequate food production in the future. Some important mycotoxins are aflatoxins (AFs), patulin and ochratoxin A (OTA). Aflatoxins, which are mycotoxins produced by molds, causes significant quality and economic loss and have unfavorable effects on human health. Patulin, often detected in apple and apple products, is a mycotoxin produced by several species of Aspergillus, Penicillium and Byssochlamys. OTA ...
Tum yagli tohumlar gibi proteince zengin bir urun olan susam, %19-31 arasinda, ortalama %25 dolay... more Tum yagli tohumlar gibi proteince zengin bir urun olan susam, %19-31 arasinda, ortalama %25 dolaylarinda protein icermektedir. Karbonhidrat icerigi yaklasik %14 olup yag icerigi ise yaklasik %50 civarindadir. Yag ve protein miktari fazla olan susam tohumlari tahin uretiminde kullanilirken az olanlar ise simit, borek ve biskuvi uretiminde kullanilmaktadir. Insanlik tarihinin en eski yagli tohumlarindan biri olan susam ilkcaglardan beri gida olarak kullanilirken, sifa amacli ve yag kaynagi amacli da kullanilmistir. Turkiye’de, susam cekirdegi agirlikli olarak tahin, tahin helvasi ve susam yagi uretiminde kullanilmaktadir. Bunun yaninda pastacilik urunlerinde ekmek, helva, pide ve coreklerin uzerinde garnitur olarak da susam kullanimi yaygindir. Ayrica, susam yagi icerdigi sesamol ve sesamolinden dolayi bozulmaya karsi dayanikli bir yag oldugundan dolayi, patates cipsi uretiminde diger yaglara oranla daha cok tercih edilmektedir. Yagli tohumlu bitkiler ulkemizde en az tahillar kadar on...
Journal of Tourism and Gastronomy Studies, 2018
Tatlı Lokum Meyveli lokum Öz Kültür, bir toplumu diğer toplumlardan farklı kılan, kendine özgü, s... more Tatlı Lokum Meyveli lokum Öz Kültür, bir toplumu diğer toplumlardan farklı kılan, kendine özgü, sanatı, inançları, örf ve adetleri ile onun kimliğini oluşturan yaşayış ve düşünüş tarzıdır. Türk mutfağı kendine özgü bir kültüre sahiptir. Türk mutfağı Dünya"nın en zengin üç mutfağından birisidir. Türk tatlı kültürü kuşkusuz değişik kültürlerden etkilenmiştir. Örneğin unlu tatlıların kökeni Orta Asya"dır. Türkler Anadolu'ya geldikten sonra Orta Asya"dan getirmiş oldukları unlu tatlı çeşitleri Anadolu"daki kültürlerden etkilenmiştir. Böylece bundan sonra baklava, dilberdudağı, lokma ve şambaba gibi daha birçok hamurlu tatlılar Türklerin tatlıları arasına yer almıştır. İrmik ile yapılan revani, kaygana gibi tatlılar da ayrı bir grup oluşturmaktadır. Yukardaki hamurlu tatlıların yanında Türk mutfağında tatlılar; kabak, ayva, kestane ve incir tatlıları gibi taze veya kuru meyve ve sebzelerle yapılan tatlılar ve sütlaç, muhallebi, tavukgöğsü, kazandibi, keşkül gibi sütlü tatlılardan oluşur.
Italian Journal of Food Science
Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic c... more Drying kinetics, color properties, water-soluble vitamins, antioxidant capacity, total phenolic content, and thermal degradation kinetics of bioactive compounds in goji berries were investigated. Drying experiments were conducted at 50°C, 60°C, and 70°C. Page model was determined as the best model to predict experimental moisture ratio for all temperatures. Increment in drying temperature increased effective moisture diffusivity and drying rate values. Vitamins C and B6, antioxidant activity and total phenolic content were significantly reduced by drying. Thermal degradation of vitamins C and B6, antioxidant capacity and total phenolic content were found to fit the first order kinetic model.
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Papers by Heysem Suat Batu