Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2025In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour
Yuksel, Ferhat; Çağlar, Sümeyye
In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 g−1) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g−1. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g−1. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g−1) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.
- MakaleYalnız künye2018Determination of physicochemical, sensory, cooking properties and fatty acid composition of noodles enriched with flaxseed
Çağlar, Sümeyye; Akdoğan, Havva Buse; Yuksel, Ferhat
The aim of this study was to investigate some physicochemical, cooking and sensory characteristics as well as fatty acid composition of traditional homemade noodles enriched with flaxseed at three different concentrations (0, 10, 15 and 20 % w/w). Following shaping of the enriched noodle doughs, the samples were dried and analyses were conducted. Moisture contents of the samples were in the range of 8.81-12.93 % and decreased significantly (P< 0.05) with the addition of flaxseed. Minimum and maximum α- linolenic acid levels were 53 % and 2.3 %, as determined in the control sample and the noodle enriched with 20% flaxseed, respectively. No significant difference was determined for the smell/taste and overall acceptability scores of the noodle samples containing flaxseed (P> 0.05) while there was significant difference between control sample and others (including flaxseed) (P< 0.05). Cooking times of the samples decreased significantly (P< 0.05) by flaxseed incorporation while the cooking loss of samples did not significantly change (P> 0.05). In this study, healthier noddle was produced using flaxseed
- MakaleAçık Erişim2018Determination of physicochemical, sensory, cooking properties and fatty acid composition of noodles enriched with flaxseed
Çağlar, Sümeyye; Akdoğan, Havva Buse; Yüksel, Ferhat
The aim of this study was to investigate some physicochemical, cooking and sensory characteristics as well as fatty acid composition of traditional homemade noodles enriched with flaxseed at three different concentrations (0, 10, 15 and 20 % w/w). Following shaping of the enriched noodle doughs, the samples were dried and analyses were conducted. Moisture contents of the samples were in the range of 8.81-12.93 % and decreased significantly (P< 0.05) with the addition of flaxseed. Minimum and maximum α- linolenic acid levels were 53 % and 2.3 %, as determined in the control sample and the noodle enriched with 20% flaxseed, respectively. No significant difference was determined for the smell/taste and overall acceptability scores of the noodle samples containing flaxseed (P> 0.05) while there was significant difference between control sample and others (including flaxseed) (P< 0.05). Cooking times of the samples decreased significantly (P< 0.05) by flaxseed incorporation while the cooking loss of samples did not significantly change (P> 0.05). In this study, healthier noddle was produced using flaxseed.