Ayçürök MACİTOVA

Article | 2022 | Uludağ Arıcılık Dergisi22 ( 2 )

Mountain animal food products are at the center of attention due to their intrinsic value and, as such, mountain beekeeping products deserve attention and effort for their valorisation. The work aimed at investigating the quality traits of mountain honey samples from Kyrgyzstan, giving particular emphasis on the amino acid profiles and their possible relationship with the other chemical-physical characteristics. The moisture content, acidity, pH, and diastase activity of honey samples were within the limits established by normative documents. The honey samples showed a higher diastase activity (26.34 – 77.9 Schade units), which demo . . .nstrates the high quality and superiority of mountain honey. The amino acid content of Kyrgyz honey was investigated for the first time. The major amino acids were proline (1553 mg/kg), followed by phenylalanine (805 mg/kg), lysine (349 mg/kg), and arginine (261 mg/kg). The sum of essential amino acids ranged from 675 to 4506 mg/kg and that of total amino acids from 1539 to 8958 mg/kg. Weak positive correlations were found between the altitude of the collection area and asparagine, glutamine, histidine, glycine, threonine, alanine, proline, valine, and total amino acids. The results form a basis for the establishment of quality standards for mountain honey. Dağ hayvanı gıda ürünleri, içsel değerleri nedeniyle ilgi odağındadır ve bu nedenle dağ arıcılık ürünleri, değerlenmeleri için dikkat ve çabayı hak etmektedir. Çalışma, Kırgızistan'dan alınan dağ balı örneklerinin kalite özelliklerini araştırmayı, özellikle amino asit profillerine ve bunların diğer kimyasal-fiziksel özelliklerle olası ilişkilerine vurgu yapmayı amaçladı. Bal örneklerinin nem içeriği, asitliği, pH'ı ve diastaz aktivitesi, normatif belgeler tarafından belirlenen sınırlar içindeydi. Bal örnekleri, dağ balının yüksek kalitesini ve üstünlüğünü gösteren daha yüksek bir diastaz aktivitesi (26.34 – 77.9 Schade birimi) göstermiştir. Kırgız balının amino asit içeriği ilk kez araştırıldı. Başlıca amino asitler prolin (1553 mg/kg), ardından fenilalanin (805 mg/kg), lisin (349 mg/kg) ve arginin (261 mg/kg) idi. Esansiyel amino asitlerin toplamı 675 ila 4506 mg/kg ve toplam amino asitlerin toplamı 1539 ila 8958 mg/kg arasındaydı. Toplama alanının yüksekliği ile asparagin, glutamin, histidin, glisin, treonin, alanin, prolin, valin ve toplam amino asit arasında zayıf pozitif korelasyonlar bulundu. Sonuçlar, dağ balı için kalite standartlarının oluşturulması için bir temel oluşturmaktadır More less

Aygül USUBALİYEVA | Nurzat TOTUBAYEVA

Article | 2022 | Akademik Gıda20 ( 4 )

The fruit of sea-buckthorn (Hippophae rhamnoides L.) is a rich source of nutrients and phytochemicals. This study determined the chemical composition and antioxidant activity of sea-buckthorn grown in Issyk-Kul region, Kyrgyz Republic, during maturation from August to November. Three different assays [ferric reducing antioxidant power (FRAP), DPPH radical scavenging activity (DPPH), and cupric ion reducing antioxidant capacity (CUPRAC)] were used to determine the antioxidant activity of sea-buckthorn fruits. Sea-buckthorn fruits had a sugar content of 6.57-8.08 g/100g, a dietary fiber content of 0.39-0.83 g/100g, an ash content of 0 . . ..49-0.99 g/100g, a lipid content of 6.56-6.98 g/100g and titratable acidity of 1.38-1.92. The total phenolic content and total flavonoids of sea-buckthorn fruits were 408.52–886.48mg GAE/kg and 260.81-345.37mg CE/kg, respectively. Antioxidant activity values determined by FRAP, DPPH, and CUPRAC were 88.51-1041.22mg TE/kg, 1011.93-2673.22mg TE/kg, and 755.40-1232.55mg TE/kg, respectively. Total carotenoid content was 16.6-18.8 mg/kg. Results showed the relationship between the change in the color of sea-buckthorn berries and the chemical composition by the months of their ripening and the influence of weather conditions. All these results indicated that sea-buckthorn fruits could be beneficial for human nutrition while they might have a great potential to be used in a wide range of products to enrich their functional properties More less

Asılbek KULMIRZAYEV | Anarseyit DEYDİEV

Article | 2023 | Rural Sustainability Research49 ( 344 )

Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains 'Badyrak vanilla' (BV) and 'Badyrak with whey' (MC) depending on temperature during their eight-month storage. The products we . . .re packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °C and 4 ± 2 °C). In puffed wheat grain products, 65 of fatty acids are polyunsaturated, 25 monounsaturated, and 10 saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH g-1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °C. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV. Keyword: acid value; fatty acids; puffed wheat grain; whe More less

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA

Article | 2023 | Journal of microbiology, biotechnology and food sciences13 ( 4 )

Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification curve and rheological measurement, the gel-forming time of yak milk with mesophilic, thermophilic and mixed (meso-thermophilic) starter cultures was not significantly different from cow milk; but, yak milk had a significantly higher gel strength in all cases. The viable bacteria count of . . .fermented samples with thermophilic starters was 8.23 log CFU∙mL-1 for cow milk and 9.12 log CFU∙mL-1 for yak milk. During cold storage (72 h), the CFU in yak milk remained higher (98.48 – 101.22) during the storage period than that of cow milk (90.33 – 95.06). The sensorial property scores of yak milk fermented with mixed starters were the highest, followed by those of milk fermented with mesophilic and thermophilic starter cultures. The obtained parameters show that mesophilic and mixed cultures are advantageous in terms of sensorial and probiotic properties, and thermophilic culture - in terms of gel strength. All this information is useful for the development of new dairy products. Keywords: yak milk; cow milk; fermentation; rheology; gel strength; lactic acid productio More less

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

Article | 2023 | Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy306

Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations among the chemical, colour, and fluores . . .cence data. CCSWA discriminated muscles depending on chemical composition, animal type, and drying technique applied based on the chemical properties, colour characteristics, and fluorescence spectra. The freeze drying was approved as a preferable dehydration technique comparing with convective drying as the one causing less discoloration to meat. Partial Least Squares Regression (PLSR) models developed using fluorescence spectra allowed accurate quantitative predicting of water activity (aW), moisture, fat, and protein contents, and colour characteristics (L, a, and b values). Keyword: chemical properties; colour characteristics; drying; fluorescence; meat powder; multivariate analysi More less

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA | Anarseyit DEYDİEV

Article | 2023 | Online Journal of Animal and Feed Research13 ( 6 )

The paper presents a comparative characteristic of the fermentation processes of yak and cow milk samples with a high fat content of 1.5 and 6 with a multicomponent starter culture, which includes Lactobacillus acidophilus, Bifidobacterium animalis subsp Lactis and Streptococcus thermophiles. Acid formation in the process of milk fermentation under the influence of the starter microflora was assessed by the dynamics of changing in titratable (Ac) and active (pH) acidity over time. The course of the formation of the structure of the resulting clot was monitored on a rheometer, fixing the viscosity characteristics of the fermented mil . . .k clot in dynamics. It has been established that the increase in acidity occurs more intensively in yak milk in comparison with cow's milk with a corresponding acceleration of the formation of a fermented milk clot. In conclusion, the resulting clots were subjected to sensory analysis with the identification of the best sample, which was fermented yak milk with a fat mass fraction of 6. Keyword: cow milk; fermentation; rheological properties; starter culture; yak mil More less

Ayçürök MACİTOVA

Article | 2024 | Food Science and Applied Biotechnology7 ( 1 )

The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ratio of free essential amino acids (EFA . . .A) to nonessential (NEFAA) was in the range of 0.41-1.12 except for ayran (0.28), indicating that each type of beverage has a rich source of their respective essential FAA profile. FAA represented 24.68 of the total protein, with the highest value for koumiss. The respective taste property contribution of bitter FAAs was high in koumiss (51) and carbonated ayran (56), whereas sweet-tasting FAAs were dominant in jarma (52). The distribution of taste-active amino acids in the formation of the corresponding tastes was distinct. Keyword: bitter; HPLC; sweet; taste-active amino acids; umam More less

Zafer GÖNÜLALAN

Article | 2014 | Erciyes Üniversitesi Veteriner Fakültesi Dergisi11 ( 1 )

Bu çalışmada kanatlı orijinli çeşitli materyallerde Esherichia coli O157 prevalansının saptanması amaçlandı. Bu amaçla 400 broiler et örneği, 400 broiler barsak içeriği, 400 yumurtacı tavuklara ait dışkı örneği ayrıca özel bir kanatlı mezbahanesinin farklı birimlerinden (haşlama tank suyu, duvar ve iç organ çıkarılma ünitesi) alınan 80 adet svap örneği çalışmaya dahil edildi. Materyaller Mart 2010 ile Şubat 2011 arasındaki bir yıl süresince 3 ay aralıklarla (her mevsim) alındı. E.coli O157’nin izolasyonu, novobiocin’li E.coli buyyonda ön zenginleştirme, bunu takiben immunomanyetik separasyon ile SMAC (Sorbitol MacConkey) ve CHROM ag . . .ara ekim aşamalarından oluştu. Buna göre toplam 1280 örneğin SMAC ve CHROM agarda meydana getirdikleri koloniler göz önünde bulundurulduğunda 116’sı E.coli O157 yönünden pozitif olarak değerlendirildi. Yüz onaltı örnekten alınan 334 koloni fenotipik testler ile E.coli yönünden incelendi ve tümü E.coli olarak doğrulandı. Tüm izolatlar E.coli O157 açısından Lateks aglutinasyon testine tabi tutuldu ve 2 tanesi broiler dışkı ve 6 tanesi de tavuk kesimhane örnekleri olmak üzere 8’i pozitif bulundu. Bu 8 adet E.coli O157 şüpheli izolat, polimeraz zincir reaksiyonu testi ile E.coli O157 yönünden negatif bulundu. Elde edilen sonuçlar Kayseri yöresinde kanatlı hayvanların ve bunlara ait et örneklerinin E.coli O157 serotipini taşımadıklarını göstermekle beraber değişik lokalizasyonlarda daha fazla sayıda kanatlı orijinli örneğin bu bakteri yönünden incelenmesinin yararlı olacağını göstermektedir More less

Zafer GÖNÜLALAN

Article | 2013 | Letters in Applied Microbiology57 ( 4 )

The present study was conducted to investigate the presence of Escherichia coli O157:H7 in food samples of animal origin and to detect its virulence genes by immunomagnetic separation technique and multiplex PCR (mPCR). A total of 500 samples (consisting of diced meat, minced meat, burger, raw cow's milk and raw cow's milk cheese) were analysed. Escherichia coli O157:H7 was detected in 5 (1%) of 500 analysed samples including two diced meat, one minced meat and two raw-milk cheese. None of the burger samples tested contained E. coli O157:H7. Three isolates obtained from minced and diced meat were found to carry stx1, stx2, hlyA and . . .eaeA genes whereas two isolates from raw-milk cheese were found to harbour the stx1, eaeA and hlyA genes. The results of this study suggest that raw meat and raw-milk cheese tested could pose public health problems in consumers with regard to their virulence factors. - Keywords: Escherichia coli O157:H7;foods of animal origin;immunomagnetic separation; mPCR ;virulence gene More less

Bakıt BORKOYEV

Proceedings Paper | 2013 | Afghanistan and Central Asia: NATO's Role in Regional Security since 9/11 : Book Series: NATO Science for Peace and Security Series - E: Human and Societal Dynamics106

This article discusses the sources and characteristics of terrorism in Central Asia, particularly in Kyrgyzstan as well as the scope and effectiveness of counter-terrorism measures in the region. The article analyzes the threats to regional security, nature of radicalism, reasons of population's involvement in radical politics and the impact of Afghanistan on the problem of terrorism in the region. The article also focuses on the phenomenon of terrorism in Kyrgyzstan by identifying its main causes, such as weak political institutions, the crisis of ideology in the post-Soviet era and Kyrgyzstan's legal system. It also discusses the . . .history of terrorism, and active terrorist movements within the borders of the Kyrgyz Republic. In addition, the article explores the legal and regulatory frameworks of Kyrgyz Republic in which the Kyrgyz authorities take their measures to combat terrorism. In this respect, the article also identifies role of regional security institutions in countering terrorism. These regional security organizations include the Commonwealth of Independent States (CIS), the Collective Security Treaty Organization (CSTO) and the Shanghai Cooperation Organization (SCO) More less

Zafer GÖNÜLALAN

Article | 2013 | Erciyes Üniversitesi Veteriner Fakültesi Dergisi10 ( 1 )

Bu çalışmada Kayseri ve çevresi kullanma sularındaki nitrat ve nitrit düzeylerinin tespit edilmesi amaçlandı. Bu çerçevede, bölge sularında nitrat ve nitrit seviyelerinin pastırma üretim prosesi üzerine pozitif etkili olduğuna ilişkin yaygın kanının gerçeği yansıtıp yansıtmadığı yorumlandı. Çalışmada, her biri farklı ilçelerde bulanan 9 farklı bölgeden alınan çift paralelli toplam 98 kuyu suyu materyal olarak kullanıldı. Numunelerin nitrat ve nitrit seviyeleri Nitrat Cell Test kiti ve Nitrit Test kiti ile spektrofotometrik yöntemle belirlendi. Çalışmada incelenen kuyu suyu numunelerindeki nitrat düzeyleri ve ortalama değerleri sıras . . .ıyla; 2.08-12.52 mg/l, 5.02-10.04 mg/l aralıklarında belirlendi. Nitrit ise su numunelerinin yalnızca 2’sinde eseri düzeyde (0,0001 mg/l) belirlendi. Sonuç olarak, Kayseri ilinin içme suyunun karşılandığı 9 farklı bölgedeki kuyulardan alınan sulardaki nitrat seviyelerinin İnsani Tüketim Amaçlı Sular Hakkında Yönetmeliğine uygun olduğu tespit edildi. - The aim of this study was to determine nitrate and nitrit levels of water supplies in Kayseri and around. Within the frame of this study, the common persuasion of positive effects of high water nitrit and nirate levels on pastırma production process in Kayseri was evaluated. Total of 98 well water samples collected from 9 different regions were used as materials in this study. The nitrate and nitrit levels of the water samples were analysed by Nitrate Cell Test Kit and Nitrit Test kits by spectrophotometric method. The nitrate levels and the mean values of samples were found to be beetwen 2.08-12.52 mg/l and 5.02-10.04 mg/l, respectively. Only two samples were found to be contaminated with nitrit at trace levels (0.0001 mg/l). As a result, the nitrate levels of water samples obtained from 9 different public water supplies found to be under the limits of Turkish codex of drinking water intended for human consumption More less

Asılbek KULMIRZAYEV

Proceedings Paper | 2012 | Strategies for Achieving Food Security in Central Asia44 ( 2 )

The chapter discusses the food quality and safety control system in the Kyrgyz Republic. Specifically, the chapter introduces current socio-economic situation, characterization of the domestic food market, and elements of the national food control system upon adopting a series of new regulations since 2004. The new food safety system is progressively setting up, but there are a number of problems that holds back the implementation of new approaches to the assurance of food safety. These problems are mainly related to the underdeveloped national economy and poor socio-economic status of the population. As a result, a number of urgent . . . measures are proposed concerning strengthening the discipline and responsibility in controlling food supply chain, implementation of widely practiced food quality and specific food safety management and control systems, enhancing analytical capabilities and capacities, wider involvement of the society into food safety control, and increasing skills and competence. - Keywords: Food safety Food quality Food supply chain Kyrgyz Republic More less