Toros University Journal of Food, Nutrition and Gastronomy

Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit

Rita Ogodo Nwankwegu, Ifeoma Mbaeyi-Nwaoha — Mon, 30 Dec 2024 00:00:00 +0300

Most Africans, especially the people of Nigeria, are diagnosed for reduced muscles mass, slow metabolism, and low immunity due to consumption of poor-quality proteins. In this research, an investigation on the possibilities of improving the amino acid contents, the protein value of composites flours of different blends of acha, pigeon pea and oyster mushroom was done. Four formulations were evaluated: sample A1P0M0 contained only acha, while samples A75P20M5 contained 75% acha, 20% pigeon peas, and 5% mushroom; sample A70P20M10 contained 70% acha, 20% pigeon peas, and 10% oyster mushroom, and sample A65P20M15 contained 65% acha, 20% pigeon peas and 15% oyster mushroom. For amino acids profile, Leucine levels increased from 9.40 % (A75P20M5) to 10.01 % (A65P20M15). Concentration of essential amino acid, amino acid score based on whole chicken egg amino acid and essential amino acid score increased as pigeon pea and oyster mushroom were increased with threonine ranging from 0.99 % (A1P0M0) to 1.13 % (A65P20M15). Protein quality improved, ranging from 3.53 % (sample A1P0M0) to 3.83 % (sample A65P20M15) for protein efficiency ratio. This study suggests best flour blends to optimize nutritional quality, economic and health benefit.

Enhancing protein quality in breakfast cereals with blends of acha, pigeon pea, and oyster mushrooms

Rita Ogodo Nwankwegu, Ifeoma Elizabeth Mbaeyi-Nwaoha — Mon, 30 Dec 2024 00:00:00 +0300

This study focuses on enhancing the protein quality in breakfast cereal with acha (Digitaria exilis), pigeon pea (Cajanus cajan), and oyster mushroom (Pleurotus ostreatus). Protein quality, concentration of essential amino acids, amino acid score with reference to whole chicken egg, and FAO/WHO standard were determined. A completely randomized design (CRD) was used for this analysis; the significant difference between means was determined (ANOVA) and separated using the Duncan multiple range test; the significance was accepted at p < 0.05. Four sample formulations were used: 100% acha (control) sample 101, blends of acha, pigeon pea, and oyster mushroom at different proportions of 75:20:5 (sample 102), 70:20:10 (sample 103), and 65:20:15 (sample 104). Protein efficiency ratio (P.E.R.), biological value (B.V.), essential amino acid index (EAAI), and percentage of EAAI (% EAAI) were determined for protein quality. (P.E.R.) values ranged between 2.93 (101), 2.82 % (102), 3.18 % (103) and 3.29 % (104). Essential, non-essential, acidic, neutral, sulfuric, aromatic, and their percentages were determined. For amino acid score, leucine levels showed values from 8.35% (101), 7.910% (102), 8.90 (103), and 9.31% (104) and sample 104 with the highest value and significantly difference (p< 0.05). These findings strongly suggest the potential of these blends to serve as sustainable, healthy dietary alternatives for diabetic people, as they substitute animal proteins, including providing nutrient-dense options such as improved amino acid balance.

Evaluation of nutrient profiling systems of local dishes of Gaziantep and Hatay provinces by different methods

Hasibe Utku Çelik Gençoğlu, Ayla Gülden Pekcan — Mon, 30 Dec 2024 00:00:00 +0300

Introduction and Aim:

The globalizing world, developments in the field of science and technology, and an intense work tempo, particularly a lack of time dedicated to nutrition, collectively contribute to a societal shift towards a "fast food" style of nutrition. These types of foods are energy-dense, low in nutritional value, high in salt and saturated fat, and made by using unhealthy cooking methods. With the consumption of more energy-dense, ready-made products that replace the natural foods found in traditional cuisines, the incidence of chronic diseases such as obesity, diabetes, heart disease, hypertension, and cancer has been increased in society (1). It is widely acknowledged that nutrition-related non-communicable chronic diseases represent the most significant causes of mortality and morbidity worldwide. Nutrition-related chronic diseases account for approximately 60% of all deaths worldwide. It has been stated by the World Health Organization (WHO) that nutrients such as fat, saturated fatty acids, trans fatty acids, sugar, and salt/sodium consumed in excessive amounts from the diet are potential risk factors for development of chronic diseases (2). National and international strategies have been developed to reduce potential risk factors that are previously mentioned. The common objective of these strategies is to facilitate the selection of healthy foods in society, to direct society towards healthy food choices, and to raise consumer awareness in order to promote healthy food choices. In this regard, nutrient pattern plans or profiles are created to enable consumers to make healthy food choices and to clarify the term quality food. Nutrient patterning is the science of classifying or ranking foods according to their nutritional composition for the prevention of disease and promotion of health (3). Nutrient pattern profiles have been developed to assist consumers in food selection, to define the suitability of health claims of products, to ensure better and clearer nutritional labeling, and to evaluate nutritional quality (4). When local cuisines are considered in terms of nutrition and health, they are generally evaluated subjectively in line with healthy nutrition principles. The advent of various nutrient pattern profiles in recent years has facilitated objective evaluation of the nutritional value of foods and beverages. Therefore, this study aimed to objectively evaluate local dishes in Gaziantep and Hatay cuisine using five different nutritional element pattern profiles.

Material and Method:

It is acknowledged that the local dishes that comprise the Gaziantep and Hatay cuisine are not subjected to scientific evaluation in accordance with the principles of healthy nutrition. Instead, they are assessed solely from a gastronomic perspective, with consideration given to their nutritional and health implications. This study was conducted to objectively evaluate the local recipes in traditional Gaziantep and Hatay cuisines with five different nutritional element pattern profiles. In the study, the NRF 9.3 model (Nutrient Rich Foods), FSA-Ofcom-WXY model (Food Standards Agency-FSA), SAIN-LIM system (Two-score nutrient profiling system: score of nutritional adequacy of individual foods-SAIN); score of nutrients to be limited-LIM system), NUTRI-SCORE and Choices Program (International Healthy Choices Model, International Choices Programme) were applied. Under the heading of seven food groups, 48 recipes from Hatay cuisine and 46 recipes from Gaziantep cuisine were evaluated.

The ingredients in each of the recipes of both cuisines were first converted into one serving. For this purpose, the amount included in one serving was calculated by dividing the total number of servings in the recipes. Using the amount of food in a portion, the macro and micronutrient contents of each recipe were calculated with the Nutrition Information Systems Package Program 7.2 (BEBİS 7.2) program. In order to calculate the amount of energy and nutrients content in a portion of the recipes from both cuisines, the parameters commonly used in all models were selected and the amount of salt not included in the standard recipe was calculated as 0.5 g per portion, based on the Turkey Nutrition and Health Survey (TBSA) 2017 (5). The nutritional values of the recipes were calculated using five different nutrient pattern profile models. These models are NRF 9.3, FSA-Ofcom-WXY, SAIN-LIM, NUTRI-SCORE, and International Healthy Choices Model (Choices Programme).

Results:

In accordance with the findings presented in the NRF 9.3 research report, the food groups within the Gaziantep province demonstrated a notable distinction in preference, with appetisers, salads, and spreads receiving the highest scores and desserts and jams receiving the lowest scores. Similarly, within the Hatay province, a clear contrast emerged, with vegetable dishes receiving the highest scores and desserts and jams receiving the lowest scores. The FSA-Ofcom-WXY model indicates that 69.6% of local recipes in Gaziantep and 77.1% in Hatay were classified as healthier. According to the SAIN-LIM model, while 36.9% of local tariffs in Gaziantep were defined as preferable, this rises to 54.2% in Hatay province's local tariffs. A comparative analysis of the various meal tariffs in the Gaziantep and Hatay provinces revealed that 36.9% and 54.2% were classified as A, respectively, while the corresponding figures for category B were 19.6% and 12.5%. Additionally, 32.6% and 18.7% were assigned to category C, and only 10.9% and 14.6% were identified in categories D and E, respectively. According to the International Healthy Choices model, 6.25% of meat dishes, 37.5% of bulgur and rice dishes, and 66.7% of appetizers, salads, and blarneys in Gaziantep were found to meet the criteria. However, vegetable dishes, soups, desserts, jams, and pastries were not suitable. In Hatay province, 80% of vegetable dishes, 40% of bulgur and rice dishes, 8.3% of appetizers, salads, and blarneys, and 33.3% of soups were evaluated in accordance with the criteria of the International Healthy Choices model. However, meat dishes, desserts, jams, and pastries did not meet the criteria.

Discussion and Conclusion:

Local cuisines have been measured and evaluated based on their unique structures, taste, and diversity, as well as their contribution to the nutrition of societies. The cuisines of Gaziantep and Hatay are two traditional cuisines that occupy a significant position within the local culinary landscape, shaped by the distinctive cultural heritage of their respective regions. They have been recognised by the UNESCO Creative Cities Network list for their cultural significance and contribution to global gastronomy (6). Nutrient pattern profiles are scientifically based tools for evaluating food recipes. When the local recipes of Gaziantep and Hatay provinces are evaluated with their nutritional element pattern profiles, the rate of recipes that can be considered healthy choices are high in the groups of vegetable dishes, appetizers-salads-piyazes, soups, and dishes with bulgur and rice. It was found that the rate of recipes that can be considered healthy choices was low in the meat dishes, pastries, and desserts-jams groups. The main reasons are thought to be the high content of saturated fatty acids due to the amount of salt and animal food used in the recipes of the specified groups, as well as the fact that even one portion value is high in quantity. While the local recipes from both provinces were found to be adequate in terms of the five-nutrient profile used in this study and the content of the recommended nutrients, it was also highlighted that there were instances where these recommended nutrients were present in excess. In order to make the contents of the local recipes of Gaziantep and Hatay provinces healthier in the light of scientific recommendations, it is thought that it would be appropriate to re-evaluate the recipes in terms of the sources and portion sizes of the nutrients recommended to be restricted.

Sustainable culinary tourism in Osogbo integrating ecotourism, nutrition, and gastronomy for holistic destination experiences

Mon, 30 Dec 2024 00:00:00 +0300

Sustainable culinary tourism offers a unique opportunity to merge nutrition, local gastronomy, and ecotourism for holistic tourism experiences. This study explores the potential of Osogbo’s traditional dishes to enhance sustainable tourism through nutritional awareness, cultural heritage, and environmental conservation. Key objectives include assessing the nutritional profiles of local cuisines, evaluating their impact on tourist satisfaction, and formulating strategies for sustainable culinary tourism. The study hypothesizes that nutritional awareness significantly influences tourist satisfaction and contributes to sustainable tourism development.
A mixed-methods approach was employed, incorporating in-depth interviews with chefs, nutritionists, and cultural custodians, alongside surveys of 322 participants. Nutritional analyses of traditional dishes complemented data on tourists’ perceptions of gastronomy’s role in their experiences. Statistical tools, including chi-square and regression analysis, were used to test hypotheses, revealing that 93.4% of respondents valued the nutritional quality of local food, with a strong positive correlation (β = 0.45, p = 0.003) between nutrition and tourist satisfaction.
Findings highlight the potential of Osogbo’s culinary offerings in driving sustainable tourism. Traditional dishes, characterized by their nutritional richness and cultural significance, not only enhance visitor experiences but also promote wellness and sustainability. Environmental conservation efforts, such as using local and seasonal ingredients, resonated strongly, with 80% of tourists willing to pay a premium for eco-friendly options.
In conclusion, integrating nutrition into Osogbo’s culinary tourism strategies can elevate the region as a model for sustainable tourism. Recommendations include developing nutritional profiling programs, promoting farm-to-table initiatives, and establishing sustainable gastronomy certifications to foster a vibrant and eco-conscious culinary tourism sector

Glutensiz ekmek üretiminde kefir kültürü kullanımının bazı mikrobiyolojik ve duyusal özelliklere etkisinin incelenmesi

Ayşe Hümeyra İslamoğlu, Burcu İrem Omurtag Korkma, Hicran Başar, Hümeyra Yavuz — Mon, 30 Dec 2024 00:00:00 +0300

Bu çalışma, pişirme mayası olarak kefir kültürü kullanımının glutensiz ekmeğin bazı duyusal kalite parametrelerine etkisini incelemek ve çölyak hastaları ile gluten intoleransı bulunan bireylere daha tüketilebilir formda glutensiz ekmek seçeneği sunmak amacıyla yürütülmüştür. Kefir kültürü içeren glutensiz ekmek (çalışma ekmeği) hamurunda ve kontrol ekmeğinde Lactococcus sp., Toplam Aerobik Bakteri ve küf-maya tayini yapılmıştır. Çalışma ekmeğinin pH metre ile pH değeri belirlenmiştir. Çalışma ve kontrol ekmeklerine beslenme uzmanlarından oluşan 11 kişilik panelist tarafından duyusal analizler yapılmıştır. Sonuçlar SPSS 23.0 programı ile değerlendirilmiştir. Yapılan duyusal analizler sonucu çalışma ekmeği hacim, şekil simetrisi, tekstür, ağızda hissedilen yumuşaklık, koku, tat, aroma, satın alınabilirlik ve genel kontrol açısından kontrol ekmeğinden anlamlı derecede daha yüksek puan almıştır (p<0,001). Çalışma ekmeğinde laktokok sayısı 3,3 log kob/g, toplam bakteri sayısı 4,25 log kob/g, küf-maya sayısı ise 4,37 log kob/g olarak bulunmuştur. Ayrıca pH değeri 4,62 olarak saptanmıştır. Kefir mayası kullanımı glutensiz ekmeğin duyusal özelliklerine önemli katkılar sağlayarak glutensiz ekmeği daha tüketilebilir ve tercih edilebilir bir forma dönüştürmüştür.

Development of vegan ice cream using Coven (Gypsophila Bicolor) root juice and different plant-based milks

Simay Kundakçı, Güleren Sabuncular, Elanur Bal, İrem Gül Arslan — Mon, 30 Dec 2024 00:00:00 +0300

Introduction and Aim: Caryophyllaceae (Carnations) is one of the 5 families richest in terms of species in the Turkish flora, and coven, one of 559 species, 230 of which are endemic, grows in the Central and Eastern Anatolia regions of Turkey (16). Coven juice, traditionally extracted in boiling water, is used as an additive in the production of halva and Turkish delight, improving the color, volume and structure of the products (14).

Coven plant contains saponin glycoside with surface active properties. Coven juice is produced by traditionally extracting coven roots in boiling water by Turkish delight and halva producers. The plant-based milks used in the study are alternatives to animal milks because they do not contain whey and casein protein and do not cause allergies and intolerances. Foods such as coconut, almond, and hazelnut are preferred in obtaining plant-based milk due to the vitamins, essential fatty acids, proteins, polyphenols, and minerals they contain. Ice cream is a frequently consumed dairy product obtained by adding air bubbles to the mixture formed by adding milk, sugar, fat, stabilizer, emulsifier, and color and flavor substances and freezing it (7). For quality ice cream, the mixture must be balanced and processed effectively in terms of physical openers and contain the appropriate amount of stabilizer and emulsifier. Gelatin, carob bean gum, guar gum, carrageenan, agar, gum arabic, sodium carboxymethyl cellulose, and methyl cellulose are the main stabilizers used in ice cream (10). The aim of this study is to compare the sensory properties of vegan ice creams obtained using traditionally boiled coven root juice and herbal milks, vegan ice cream obtained without coven, and vegan ice cream sold in the market.

Method: Almond milk ice cream, soymilk ice cream, hazelnut milk ice cream, oat milk ice cream, and coconut milk ice cream were prepared with coven foam, salep, and organic apple juice concentrate. In addition, hazelnut milk ice cream was prepared with salep and organic apple juice concentrate without adding coven foam. Samples were prepared in the Nutrition Principles Laboratory of the Department of Nutrition and Dietetics, Faculty of Health Sciences, Marmara University. The recipes used for the preparation of the samples were developed by the researchers by reviewing the literature (3,6). Ice creams were prepared with five different herbal milks, almond, coconut, oat, soy, and hazelnut, with the juice of the coven root obtained. In addition, ice cream was prepared without using hazelnut milk, salep and coven root. This ice cream was prepared to see the effect of coven root juice on the volume increase of ice cream.

Sensory analysis of the samples was carried out at Marmara University Nutrition Principles Laboratory with 15 panelists between the ages of 20-55. In the sensory analysis, 7 samples were evaluated, including almond milk, soy milk, hazelnut milk, oat milk, ice cream obtained using coconut milk, ice cream obtained without hazelnut milk and coven, and purchased vegan ice cream. Sensory evaluation of 7 different ice creams was carried out together with the vegan ice cream purchased from the market. The obtained data were evaluated with SPSS 22 package program. Significant differences between the applications were statistically evaluated with one-way analysis of variance. Kruskal-Wallis test was used in the comparisons between groups of parameters that did not show normal distribution for more than two groups. All statistical calculations were evaluated at a 95% confidence interval and a significance level of p<0.05.

Results: The average age of the fifteen panelists was 30.67±6.32 years. 93% of the panelists did not have a chronic disease and 87% did not use any medication on a regular basis. None of the ice creams prepared with plant milk were found to be very bad by the panelists in terms of color and odor. No one found hazelnut milk ice cream very bad in terms of color, appearance, texture, consistency, odor and melting in the mouth. In terms of icy texture and melting in the mouth, 33% of the panelists were undecided. Hazelnut milk ice cream was found to be better in appearance than almond milk ice cream, hazelnut milk ice cream without coven and oat milk ice cream. When the sensory properties of hazelnut milk ice cream without coven were evaluated, 67% of the panelists found it good in terms of color. 53% found it bad in terms of texture and melting in the mouth. In addition, it was found to be better than other ice creams except ready-made vegan ice cream in terms of color. When the sensory properties of oat milk ice cream were evaluated, 67% of the panelists evaluated it good in terms of color. 67% evaluated it bad in terms of icy structure. In addition, the ice cream that was evaluated as very good most frequently after ready-made vegan ice cream in terms of melting in the mouth, gumminess, smell, taste, structure, appearance and color was coconut milk ice cream. This situation showed that only coconut milk ice cream, among the ice creams we developed, was similar to other vegan ice creams purchased from the market in terms of taste and appearance. The superiority of coconut milk ice cream in terms of taste and appearance can be explained by the fact that the fat content, which is a determining factor in the formation of structure, consistency, flavor and color, is higher than ice creams obtained with other plant milks (1,3). When looking at oat milk ice cream and hazelnut milk ice cream without added coven, the frequency of evaluation as very bad is higher than the others. It was thought that this situation could be explained by the fact that hazelnut milk ice cream without added coven does not contain coven foam and as a result, there is no increase in volume and its fat content is low (2).

Conclusion: As a result, among the herbal milk ice creams made using coven root, the one that is most similar to the vegan ice cream sold in the market in 9 different sensory aspects is the ice cream made with coconut milk. Two types of ice cream samples were prepared by adding coven foam to hazelnut milk and without coven foam. According to the results of this study, it can be recommended to use coven foam instead of non-fat dry matter as an additive for volume increase in ice creams. According to the results of the studies, more ice cream recipes obtained with herbal milks and coven foam should be developed. Newly developed recipes can be prepared by using a professional ice cream machine and adding different amounts of coven foam.

Influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan’s hospitality sector

Mon, 30 Dec 2024 00:00:00 +0300

This study investigates the influence of dietary habits and service quality on nutritional satisfaction in urban Ibadan's hospitality sector. A cross-sectional survey design was employed, with data collected from 384 respondents across five urban Local Government Areas in Ibadan. The study revealed high satisfaction levels with food flavor (65%) and portion size (55%), but identified concerns regarding special diet options (55% unsatisfied) and service speed during peak hours (45% unsatisfied). Chi-square analysis showed significant associations between customer satisfaction and nutritional value, service speed, cleanliness, and affordability (p < 0.05). Regression analysis indicated that frequency of use, nutritional value; service speed, cleanliness, and affordability significantly predict overall satisfaction (p < 0.01). While hospitality services positively impact family well-being, affordability remains a significant barrier. The findings underscore the need for hospitality providers to improve nutritional offerings, enhance service efficiency, and balance quality with affordability to meet the diverse dietary needs of urban residents and promote better public health outcomes.

Effect of creatine on athletes

Mine Nihan Yarar, Eda Parlak — Mon, 30 Dec 2024 00:00:00 +0300

Creatine is an amino acid. The vast majority is stored in skeletal muscle, and the form of storage in muscles is phosphocreatine (1, 2). Food sources of creatinine include meat and fish (1). An average 70-pound young man has a creatine pool of between 120 and 140 g (3), which varies according to muscle fiber type and muscle mass. Creatine is produced endogenously in the body. The place where it is most produced is the liver and kidneys (3). The increase in creatine use first started in Barcelona with the expression of the increased performance of Olympic athletes as a result of creatine supplementation (4). In a survey of 2100 athletes, it was determined that creatine use was most common in wrestlers with a rate of 29% (2). Even if no side effects are observed in creatine supplementation at appropriate doses, caution should be exercised about dehydration, venous thromboembolism (2, 1). Caution should be exercised in long-term use, especially in individuals with kidney and liver disease (1). Although it is stated that kidney dysfunction may occur with excessive creatine load in contradiction with this information; No decrease in glomerular filtration rate was observed in individuals who received five-year creatine supplementation (5). Creatinine has the ability to increase the volume of urine. The reason for this situation is explained as being due to its osmotic effect. Therefore, high fluid consumption is recommended in athletes using creatine (2).

Some of the benefits of creatine are; Increasing muscle strength, increase in muscle mass, strength adaptations (18). Creatine supplementation is recommended for use in short-term maximum-intensity exercises and anaerobic exercises, and during heavy exercise to conserve energy and gain strength (17,26). In addition, an increase in muscle strength with creatine supplementation is observed in both athlete individuals and non-athletes (18). The appropriate period for creatine supplementation is between 28 days and 10 weeks (3). The increase in muscle performance with creatine loading is explained in two ways: first, obtaining more phosphocreatine provides energy for short-term, high-intensity exercises such as sprinting, throwing-jumping and weightlifting by accelerating ATP regeneration. Latter; Phosphocreatine facilitates the passage of intracellular hydrogen ions required for lactate production, thus reducing fatigue (1). The daily amount of creatine taken with the diet is 1-2 g/day, and this amount saturates muscle creatine stores by 60-80% (4). A loading dose of creatine is usually used before daily dosing. Commonly accepted loading dose method: 20-25 g/day (1) for 5-7 days. In creatine supplementation, it affects the increase of intramuscular creatine depending on the initial levels of creatine stores (8). To achieve positive results after creatine supplementation, 0.03 g/day is recommended for 4-6 weeks (9). The creatine usage protocol is the use of 2-5 g/day of creatine for a total of 20-30 g for 4-5 days (11). Although long-term study results remain unclear, the safe long-term dose is stated to be 5g/day (10).

Potential ergogenic benefits of creatine supplementation: Increased single and repetitive sprint performance, increased work performed during maximum effort muscle contractions, increased muscle mass and strength adaptations during training, improved glycogen synthesis, increased anaerobic threshold, possible enhancement of aerobic capacity by increased binding of ATP from mitochondria , increased work capacity, improved recovery, greater training tolerance (18). In these two separate studies, a creatine supplement study was conducted on a sample group of 34 untrained men and a creatine supplement study was conducted on a sample group of 30 healthy individuals; Positive results have been obtained in exercise performance (14,15). The results of creatine studies conducted on veteran athletes, who have been training regularly throughout their lives and are generally defined as athletes over the age of 40, are quite contradictory (21, 22). While studies on veteran athletes using creatine supplements may result in negative cardiovascular outcomes, it is also observed that different results are obtained, including improved performance in exercise (22, 24). In a 14-week study conducted on healthy elderly people and 5 g/day creatine supplementation, an increase in lean body mass was observed (23). As a result of a 12-week study conducted on healthy elderly women and 5g/day creatine supplementation, it was found that there were positive effects on exercise performance along with an increase in lean body mass and muscle mass (24). In a 10-week study conducted on veteran athletes, it was determined that the group taking 0.1 g/kg creatine and 0.3 g/kg protein supplements had an improvement in lean body mass and exercise performance (25).

Different results of creatine supplementation are encountered in different sports branches. As a result of a study conducted with seventeen canoeists and creatine supplementation lasting 6 days, an increase in RM strength and a decrease in the strengthening time after optimal individual activation were observed (30). The creatine supplement research conducted with twelve taekwondo athletes lasted 6 weeks and as a result of the research, an increase in fat mass was detected (31). As a result of a 7-day study with twenty-four male football players supplemented with creatine, no significant difference was detected regarding body composition (32). As a result of the research conducted on creatine supplementation for 5 days with a sample group of 16 elite ice hockey players, performance improvement was detected (33).

Literature was reviewed for this research. The data of this research were obtained from Google Academic DergiPark and PubMed databases. The keywords used in these databases during the research were "creatine", "ergogenic support", "performance", "exercise" and "sports nutrition". As a result, studies have proven that creatine has an important place in sports nutrition and provides various benefits. When the literature is scanned, results of creatine supplement studies that give contradictory results are also encountered, and these contradictions are explained by the authors with many different claims. Many studies with large samples are needed on creatine supplementation. The studies to be conducted will contribute greatly to the literature, especially by addressing issues such as the causes of contradictory results, special groups, long-term studies, effects on various sports branches, and the positive and negative consequences of the dose to be used in creatine supplementation.

The relationship between low levels of coenzyme Q10 and oxidative damage in patients with fibromyalgia

Elif Dilaver, Solmaz Ece Yılmaz — Mon, 30 Dec 2024 00:00:00 +0300

Fibromyalgia (FM) is a condition associated with various symptoms, mainly widespread body pain and fatigue, and its exact cause is unclear. Many factors such as mitochondrial dysfunction, genetics, epigenetic factors and western-style diet cause the disease. Mitochondrial dysfunction and associated oxidative damage play a role in the basic pathogenesis of FM. Decreased levels of coenzyme Q10, an antioxidant compound, in FM patients is one of the important causes of this condition. When the blood parameters of the patients are analysed, it is seen that most of them have sub-optimal coenzyme Q10 values. Coenzyme Q10 is a fat-soluble antioxidant molecule responsible for energy production in mitochondria. Since it is involved in important physiological mechanisms related to oxidative stress such as cell signalling, gene expression and redox reactions, many studies have recently been conducted on its use in fibromyalgia treatment. In this review, the relationship between low coenzyme Q10 levels and oxidative damage-related chronic pain, fatigue and sleep symptoms in fibromyalgia patients investigated. The results obtained, the direct effect of coenzyme Q10 on mitochondrial function and its antioxidant role have been associated with the prevention of oxidative damage. Increasing coenzyme Q10 levels has been shown to alleviate disease symptoms such as pain, fatigue and insomnia. In order to increase coenzyme Q10 levels in fibromyalgia patients, a personalised nutrition plan containing antioxidant-rich foods should be prepared and nutritional supplements containing coenzyme Q10 can be added to the diet plan.

An overview of coffee flavour: Influence of process, composition and sensory properties

Yeşim Elmacı — Mon, 30 Dec 2024 00:00:00 +0300

Coffee is one of the most widely consumed beverages in the world, and it began to take its place as a culture among consumers since the mid-16th century. While the first coffee houses became common in Turkey, Iran, Syria and Arabia in the 15^th century, Europe was introduced to coffee in the 16^th century (1). According 2023/24 data the coffee consumption of the regions is as follows: Europe 53.7, Asia & Pacific 45.7, North America 30.9, South Amerika 28.0, Africa 12.5 and Caribbean, Central America & Mexico 6.1 million 60-kg bags (2). The countries that consume the most coffee per capita are the Scandinavian countries, and according to 2023 data, Finland (12 kg) ranks first in the world in per capita consumption, followed by Norway (9.9 kg), Iceland (9 kg), Denmark (8.7 kg), the Netherlands (8.4 kg), Sweden (8.1 kg), Belgium (6.8 kg), Luxembourg (6.5 kg), Canada (6.5 kg) (3).

The fact that coffee taste is the most important parameter for the consumer, requires detailed investigation of coffee taste. Coffee flavour and distinctive sensory quality are affected by bean type, geographical location, climate, different agricultural practices, and process parameters. Studies on coffee flavour are mostly limited to determining the basic flavour compounds depending on a single coffee type, style, or geographical origin, and depending on the type of coffee studied and the basic flavour components obtained from one study differ from the data obtained from another study (4). In addition, the effect of the flavour compounds on sensory properties has not been fully determined. Starting from the cultivation of coffee beans, the processing, roasting, grinding, brewing methods and presentation of coffee to the consumer are important factors that affect the taste of coffee. In order to understand the taste of coffee, it is important to examine it from a broad perspective.

Although the sensory properties of coffee have been studied for many years, the importance of coffee flavour in terms of industry and science has increased with the increase in coffee consumption around the world. A sensory description describing coffee flavour has been used in many studies. Some of these sensory attributes were determined as; astringent, body, bitter taste, burnt smell, burnt taste (5), sweet caramel, earthy, roasted, sooty (6), roasted/burnt, spicy, bitter, sour, sweet, salty, astringent, woody, fermented, earthy and tobacco-like (7). Attributes such as coffee, brown, bean-like, hazelnut, cocoa, floral, fruity, green, ashy, sweet aromatic, sour aromatic and pungent have also been used as different aroma terms (8). Studies have shown that brewing enhances the sweet-caramel aroma in Coffea arabica , while it highlights the spicy, sharp and earthy aromas in Coffea robusta . It has been determined that different roasting degrees applied to C. arabica and C. robusta cause differences in astringency, body, bitter taste, and burnt odour (5).

In addition to aroma and taste, texture, mouthfeel and chemesthesia (sensitivity of the mucosa) are other components that affect the perception of flavour and are changed by the interaction of the food structure with its mouth-coating feature (9). While the texture and mouthfeel characteristics of coffee are defined as full-bodied, astringent, round, smooth, thick, coarse, granular, hard, oily, and sticky, the overall impression is pure, non-persistent, clear, sharp, moderate, round, soft, balanced, strong. Characters such as, heavy, hard, light, plain, simple, ripe, winey, rich, sharp, astringent, alkaline, easy to swallow were also used (10, 11). In another study conducted in Italy, espresso coffee was described with thick, lingering, fluid, resistant to tongue movement, syrupy, viscous, velvety, pasty, creamy, mouth-covering, smooth, round, granular, full-bodied and rich in character (12).

The formation of coffee flavour begins with the development of the fruit in the coffee plant. Green coffee beans contain over 1000 substances with different chemical and physical properties. Insoluble (cellulose, hemicellulose) and soluble (arabinose, fructose, galactose, glucose, sucrose, raffinose, stachyose, etc.) carbohydrates, lipids, chlorogenic acids and nitrogen-containing compounds are considered as basic aroma precursors (13). Sucrose, glucose, and fructose are responsible for the formation of acids and other volatile compounds during roasting, as Maillard reaction takes place between carbohydrates and amino acids (14). Polysaccharides are responsible for the retention of volatiles and contribute to flavour formation. Nitrogen-containing compounds such as alkaloids (caffeine and trigonelline) and proteins, non-volatile aliphatic acids (citric, malic and quinic acids), volatile acids (acetic, butanoic, decanoic, formic, hexanoic, isovaleric, propanoic acids) are broken down by roasting to form important flavour active metabolites such as pyridines and pyrroles (15). Differences in chemical composition of coffee types affect the taste and aroma obtained from these types. For example, C. arabica and C. robusta are quite different in terms of taste. The caffeine content of C. robusta beans is higher than C. arabica, and their volatile component contents are also different. 2-methylisoborneol, determined in Robusta coffee, causes the typical earthy flavour (16). Differences have been founded even among C. arabica varieties due to environmental conditions. It has been stated that environmental factors such as geographical origin, climate, altitude and temperature rise, and shading are effective on coffee quality (17).

The development of complex coffee flavour continues with various coffee processing and preparation techniques. In the processing of green coffee beans, dry processing, wet processing, or semi-wet processing methods are used (17). The results obtained by the fermentation and washing process are main differences of mentioned methods and affect the taste of the coffee. While "hard" coffee with a medicinal taste is obtained with dry processing, better quality, less bodied, high acidity, and aromatic coffee is obtained with wet processing. It has been stated that coffees obtained by the half-wet method have a medium body (18).

Roasting, grinding, and brewing applied to green coffee beans are important processes that affect the taste of the coffee drink. Chemical reactions related to the colour, taste and aroma of coffee occur during roasting (17). During the roasting process, coffee flavour is formed by Maillard reactions, Strecker degradation, pyrolysis reactions, and the breakdown of trigonelline, quinic acid, pigments, and lipids (19).

The coffee flavour is revealed through the grinding process applied for extraction or infusion in the preparation of the coffee drink (8). The degree of grinding and particle size affect the extraction and therefore the quality of the coffee drink. A very finely ground coffee causes bitter coffee due to excessive extraction, while a coarsely ground coffee reduces extraction due to the decrease in surface area, resulting in a weak coffee (20).

Coffee brewing is a crucial step in transferring coffee aromas from the ground beans to the beverage. Extraction time, water temperature, applied pressure, particle size, coffee/water ratio and water quality affects the volatile substances extracted from coffee (21).

Non-volatile compounds found in roasted coffee beans are alkaloids (caffeine, trigonelline), chlorogenic acids, carboxylic acids, carbohydrates and polymeric polysaccharides, lipids, protein, melanoidins and minerals, and these compounds are important for coffee aroma. Variations in coffee growing and processing conditions affect the presence of these components in roasted coffee beans. Compared to C. arabica, C. robusta has been stated to contain higher amounts of caffeine as green or roasted beans (22, 23).

Volatile compounds formed during roasting of coffee beans are decisive in coffee quality. The mechanism of coffee aroma formation is quite complex and is formed by the interaction of many reactions during coffee beans and roasting. Mechanisms that are effective in the formation of important aroma volatiles during roasting include the Maillard reaction, Strecker degradation, degradation of sulfur amino acids, hydroxy amino acids, proline and hydroxyproline, trigonelline, chlorogenic acid and quinic acid, degradation of pigments and lipids (19).

The key compounds found in coffee are not enough to explain coffee flavour. Similarly, sensory determination of aroma attributes of coffee is insufficient to explain what causes a specific sensory property without chemical data. Evaluating sensory data and physicochemical measurements together is possible with chemometrics, known as multiple data analysis tools. Principal component analysis (PCA) and partial least squares (PLS) regression analysis are used to determine the components that cause specific aroma differences in complex matrices such as coffee (15).

Coffee flavour is affected by differences in the processing and preparation stages, starting from the cultivation of coffee. Differences in these factors cause changes in the flavour and aroma components of green and roasted coffee beans and brewing stages. The effect of volatile and non-volatile components on flavour perception of coffee, consumer preference and coffee pleasure are important. Although information about the chemical composition of coffee flavour is important, the reliable sensory data regarding the aroma composition of coffee is insufficient to explain the importance and contribution of these components to flavour. Matching sensory data with the components that make up coffee flavour will provide a better understanding of coffee flavour. Although studies on coffee flavour have been ongoing for nearly 100 years, detailed studies are needed to understand formation of coffee flavour.