The Product Development Without Synthetic Additives Project participated by Near East University Food Engineering Department Faculty Member Assist. Prof. Dr. Vasfiye Hazal Özyurt received support from TÜBİTAK.

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Added On: 16 November 2020, Monday, 08:21
Last Edited On: 16 November 2020, Monday, 11:05

The Product Development Without Synthetic Additives Project participated by Near East University Food Engineering Department Faculty Member Assist. Prof. Dr. Vasfiye Hazal Özyurt received support from TÜBİTAK.
The project titled “Investigation of the Use of Eggshell Calcium Powder, Pectin, and Pırnal Oak Acorn Extract as Phosphate Substitute in Reconstructed Turkey Steaks,” in which Near East University Food Engineering Department faculty member Assist. Prof. Dr. Vasfiye Hazal Özyurt took place as a researcher, received support from TÜBİTAK.

Asst. Assoc. Dr. The project, in which Vasfiye Hazal Özyurt is involved, was entitled to receive support as a result of the scientific evaluation of the projects proposed to the Research Support Programs Directorate (ARDEB) in the first period of 2020 within the scope of TUBİTAK 1001-Scientific and Technological Research Projects Support Program.

TÜBİTAK 1001 – Scientific and Technological Research Projects Support Program supports projects that comply with scientific principles for generating new information, making scientific interpretations or solving technological problems.

The project is administered by Prof. Dr. Fatma Meltem Serdaroğlu from Ege University. Prof. Dr. Semra Kayaardı from Celal Bayar University and Dr. Burcu Öztürk Kerimoğlu from Ege University are also taking part in the project.

The Product Development Without Synthetic Additives Project participated by Near East University Food Engineering Department Faculty Member Assist. Prof. Dr. Vasfiye Hazal Özyurt received support from TÜBİTAK.

The study is carried out on “Using Eggshell and Acorn Extract in Turkey Steak Formulations” …
Near East University Food Engineering Department faculty member Assist. Prof. Dr. Vasfiye Hazal Özyurt said that with the project they aim to produce an alternative with natural ingredients instead of synthetic additives. Reconstructed turkey steak formulation uses eggshell and acorn extract. Eggshell calcium powder was chosen for its water-holding capacity and effect on increasing protein solubility. Acorn extract, used as an inorganic phosphate alternative, was preferred because of its potential to delay-prevent pectin and lipid/protein oxidation reactions, which enriches the binding property of meat pieces. Assist. Prof. Dr. Özyurt said that with the project, the multi-functional effects of inorganic phosphates on human health will be investigated.

The Product Development Without Synthetic Additives Project participated by Near East University Food Engineering Department Faculty Member Assist. Prof. Dr. Vasfiye Hazal Özyurt received support from TÜBİTAK.

Products without synthetic additives should be increased …
Stating that phosphate, a synthetic additive, has negative effects on human health such as kidney and bone diseases, cardiovascular and pulmonary diseases, calcium, iron, magnesium and vitamin D balance disorder, Vasfiye Özyurt stated that they aim to reduce the amount of synthetic phosphate used in product formulations or to use completely natural additives. Özyurt said, “In this way, consumers’ demand for products that do not contain synthetic additives will be met and the risks of synthetic additives on health will be minimized.”

Assist. Prof. Dr. Özyurt added that it is predicted that the commercialization of the extract can contribute to both agriculture and industry economically by reducing foreign dependency in natural additives.