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    Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese
    (Elsevier Sci Ltd, 2023) Yilmaz, Ebru; Kurban, Mithat; Erbay, Zafer
    Ultrasound (US) technology has the potential to modify protein structures and accelerate enzymatic reactions through the application of low-frequency high energy. This study aimed to produce enzyme -modified cheese (EMC), which has a concentrated cheese flavour, using US pretreatment in a two -stage process involving proteolysis followed by lipolysis. The optimisation of the proteolysis stage was performed by adjusting the US power, US processing time, and proteolysis time. Optimal conditions were determined to be 46.28 W US power, 9.8 min US pretreatment, and 10.49 h proteolysis. These conditions resulted in a 12.5% reduction in the proteolysis time and produced an EMC comparable with one pro-duced without US pretreatment for 12 h proteolysis. The characteristics of the final EMC were evaluated after the lipolysis stage and it was found that the free fatty acid and volatile content were primarily determined by lipolysis, which was not influenced by US pretreatment applied prior to proteolysis.(c) 2023 Elsevier Ltd. All rights reserved.
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    Beyond hummus-an up-to-date scientific review of chickpeas, health, and environmental impact
    (Frontiers Media SA, 2025) Copperstone, Claire; Jones, Petra; Aydin, Betul; Zivkovic, Jelena; Can Aytar, Erdi; Kalkan Yildirim, Hatice; Cujic Nikolic, Nada; Kunili, Ibrahim Ender; Yilmaz, Ebru; Tirpanci Sivri, Goksel; Seylam Kusumler, Aylin; Ozalp Unal, Derya; Bratovcic, Amra; Ozmen, Ozge; Gunduz, Selin; Savikin, Katarina; Sirbu, Alexandrina; Rimac Brncic, Suzana; Bantis, Filippos; Ivanova, Teodora; Chervenkov, Mihail; Orahovac, Amil; Balazs, Balint; Dilgen, Mevlude Nur; Negrao, Sonia; Knez, Marija
    Chickpeas (Cicer arietinum L.), form part of the pulses group and have been cultivated and consumed for many years, providing beneficial nutritional properties, whilst also being considered as sustainable foods. The global market for chickpeas is expected to continue growing because of increased consumer acceptability and growing needs for foods that support nutritional health and demand for alternative plant-based protein sources. Furthermore, these crops contribute to nitrogen fixation in soils and are therefore utilized for crop rotation systems, important in today's need to cope with sustainability demands. Food security is a major concern, with increasing pressure to supply affordable, accessible and nutritious foods to the world's growing population. On the other hand, challenges for chickpea consumption exist and may be in part explained by various sociocultural and economic factors, such as lack of knowledge and long preparation times, as well as the current global nutrition transition marked by increasing fast food availability and preferences. Crops like chickpeas therefore have an important role in addressing many Sustainable Development Goals (SDGs) including SDG 2 (Zero Hunger) and SDG 13 (Climate Action). Chickpeas' nutritional profile includes protein quality, fiber, micronutrients and bioactive compound content. Antinutrients are also present, reducing nutrient bioavailability and provoking digestive health issues with some allergenic potential also observed. Mitigation techniques range from pre-cooking methods such as soaking and dehulling, as well as various cooking processes and fermentation. The latter process has been shown to improve probiotic activity and reduce phytate levels, in particular. The aim of this review is therefore to re-examine the nutritional profile for the two main chickpea types, the 'kabuli' and 'desi' types, the limitations of the antinutritional factors present, and explore techniques to mitigate these compounds. Socio-cultural and economic limitations faced by farmers will be addressed, a concern since it could further exacerbate poverty and food insecurity. Successful strategies that have improved yields will also be presented. The review will therefore present the integration of nutritional health with environmental considerations so as to deliver an updated picture for the chickpea crop and provide actionable recommendations to address the growing global population's future needs.