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    Grissini Üretiminde Gida Takviyesi Olarak Deniz Yosunu (Spirulina) Kullanilmasinin Duyusal ve Fiziksel Degerlendirilmesi
    (Çanakkale Onsekiz Mart Üniversitesi, 2021) Kinay, Aysun Gargaci; Duyar, Hünkar Avni
    Dünyanin birçok ülkesinde deniz yosunu ve algal ürünler diyetin özel bir kismini olusturmakta olup, bunlardan DHA, mukopolisakkaritler ve çesitli vitaminler üretilmistir. Deniz yosunlari yüksek lif yapisi ve düsük kolestrol içerigine sahip, besin kalitesi yüksek fonksiyonel gidalar içerisinde yer alirlar. Bu çalismada spirulina gida katki maddesi olarak diyet beslenmenin önemli bir parçasi olan grissini üretiminde kullanilmis, protein, yag asidi, besin degeri ve vitamince zengin olan Spirulina, diyet beslenmenin yeni bir ürünü olarak kullanilip kullanilamayacagi arastirilmistir. Olusturulan iki grup (Sade Grissini ve Spirulinali Grissini) duyusal ve fiziksel analizler ile degerlendirilmistir. Spirulina ilaveli grissinilerin, sade grissiniden duyusal olarak farksiz oldugu ve tüketilebilecegi, fiziksel analizler sonucunda da daha kirilgan ve gevrek oldugu tespit edilmistir. Yapilan analizler sonucunda spirulina ilaveli grissinilerin fiziksel olarak spirulinaya göre daha saglam oldugu, duyusal olarak lezzet farki olmadigi ancak yesil renginden dolayi düsük duyusal puan aldigi, renk analizlerine göre de daha yesil olmasi sebebi ile genel unlu mamül karakterinden farkli oldugu belir-lenmistir.
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    Öğe
    Mediating role of perceived festival value in the relationship between experiences and satisfaction
    (Emerald Group Publishing Ltd, 2020) Asan, Kubra; Kaptangil, Kerem; Kinay, Aysun Gargaci
    Purpose - The purpose of this paper is to examine the mediating effect of perceived festival value on the relationship between satisfaction and experiences in the context of a music festival. The study presented herein also examined festival experiences based on the experience economy model. Design/methodology/approach - A face-to-face survey was performed at the rock music festival Kuzey Fest in Sinop/Turkey, where 336 questionnaires were completed. The statistical analyses conducted to establish the relationship between experiences, perceived value and satisfaction comprised explanatory factor analyses and multiple regression analysis. Findings - This study showed that the experience economy in the context of music festivals consists of four experience dimensions. According to the findings, the participants had predominantly entertainment and aesthetics experiences through passive participation. The study concluded that there were partial and full mediating roles of perceived festival value in the relationship between some experience dimensions and satisfaction; however, it was also found that escape experiences did not significantly affect satisfaction. Finally, the aesthetics, education, entertainment and festival value variables were important pioneer variables for satisfaction. Practical implications - This study provides industry practitioners with meaningful insight on how to build rich festival experiences and satisfaction. Originality/value - Perceived value is a critical factor for developing satisfaction and gaining a competitive edge. While much is known about the effect of festival experiences on satisfaction, there is little research examining festival value within the framework of experiences and satisfaction. This research also provides valuable insights for applying the experience economy within the context of events management.
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    Öğe
    SHELF LIFE OF THE LAKERDA AS A GASTRONOMIC PRODUCT: POTASSIUM SORBATE EFFECT
    (Çanakkale Onsekiz Mart Üniversitesi, 2020) Duyar, Hünkar Avni; Kinay, Aysun Gargaci; Sümer, Yasemin
    Su ürünleri ve özellikle balik, mevcut gidalar içerisinde içerdigi su orani ve düsük bag dokusu nedeniyle en hizli bozulan gidadir. Balik, yakalandiktan sonra uygun kosullarda muhafaza edilmezse birkaç saat içinde kokusabilir. Bu nedenle su ürünleri yakalandiktan veya avlandiktan sonra uygun tekniklerle muhafaza edilmeli ve islenmelidir. Lakerda uzun süreli saklanmak üzere hazirlanmis balik etidir. Bu çalismanin amaci, Atlantik palamutu (Sarda sarda) tarafindan üretilen geleneksel bir tuzlu balik ürünü olan lakerda'nin besleyici ve duyusal özelliklerini belirlemektir. Balik etindeki kalite degisiklikleri incelenmis ve iki grup karsilastirilmistir. Birinci grup potasyum sorbat ve tuz ilave edilerek olusturulan salamurada olgunlastirilmis ve kontrol grubu sadece tuz ilave edilerek olusturulan salamurada olgunlastirilmistir. Olgunlasan lakerdalar ayçiçek yagi ileve edilerek tabak kapama makinesinde kapatilmis ve buzdolabi sartlarinda (+ 4?C) depolanmistir. Depolama sirasinda duyusal ve fiziksel analizler yapilmistir. Duyusal analizde ürünler, renk, tat, gevreklik ve genel begeni özellikleri 7 ölçekli hedonik skala ile degerlendirilmistir. Fiziksel analizlerden su aktivitesi (aw) bulgulari ise depolamanin 61. gününde K ve P gruplarinda sirasiyla 0.918, 0.888 olarak tespit edilmistir. 61 gün süren analizler boyunca kontrol (K) ve potasyum sorbat (P) ilaveli 2 grup duyusal ve fiziksel olarak degerlendirilmistir. Sonuç olarak P grubunun 61 depolama sonunda hiçbir kalite parametresinde tüketilebilirlik sinir degerini asmadigi tespit edilmistir. Bu dogrultuda salamura suyuna potasyum sorbat ilavesiyle yapilan lakerdanin raf ömrünün uzatilabilecegi görülmüstür.
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    Öğe
    The effect of the cyberloafing behaviors of tourism business employees on business motivations and organizational identification
    (Escola Superior Gestao, Hotelaria & Turismo Univ Algarve, 2021) Kaptangil, Kerem; Asan, Kubra; Kinay, Aysun Gargaci
    With the development of communication technologies, cyberloafing, which means the use of tools such as telephone, tablet, or Internet for business or individual purposes, has become a subject of debate. From this point of view, the cyberloafing behavior of employees in tourism enterprises was examined. It was aimed to investigate the effects of cyberloafing on business motivations and organizational identification in tourism businesses. For this purpose, field research was conducted on hotel management employees in the cities of Sinop and Samsun in Turkey. The data collected through questionnaires were analyzed by factor analysis and Partial Least Squares Structural Modeling (PLS). Findings indicate that cyberloafing has partially and relatively low impact on job motivation and organizational identification. The results of the study contribute to the literature of organizational behavior in the context of cyberloafing, and offer suggestions for hotel managers.