Sürdürülebilir Kalkınma Amaçları
Yazarlar
- Yuksel, F.(4)
- Karaman, S.(2)
- Kayacier, A.(2)
- Toker, O.S.(2)
- Campanella, O.H.(1)
- Cavus, M.(1)
- Ceylan, M.M.(1)
- Dogan, M.(1)
- Durmaz, Aysun(1)
- Ertop, M.H.(1)
- Hayta, M.(1)
- Yildiz, Ö.(1)
- Yilmaz, M.T.(1)
- Yuksel, Ferhat(1)
- Yurt, B.(1)
- Yüksel, F.(1)
- Şeker, I.T.(1)
Yayınlar
- MakaleAçık Erişim2021Deep fried wheat chips added with potato peel flour—Effect on quality parameters
Durmaz, Aysun; Yuksel, Ferhat
The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57-27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7-1108.0 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 29%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF.
- MakaleAçık Erişim2019Investigation of certain nutritional properties of noodle enriched with raw flaxseed
Yuksel, F.
In this study, traditional homemade noodles were enriched with raw flaxseed and some nutritional properties such as resistant starch (RS), total starch, total dietary fibre (TDF), estimated glycaemic index (eGI) and major mineral composition of final products were investigated. Flaxseed was supplemented into the noodle mixture at three different concentrations (10, 15 and 20 g/100 g). RS content of the samples was in the range of 0.61-2.14 g/100 g and the highest RS was found for the sample having 10% flaxseed. Maximum TDF value was determined to be 8.28% for the noodle sample enriched with 20% of flaxseed while that of control was 1.68%. Estimated eGI of the samples was not significantly affected by the flaxseed fortification while mineral composition of noodle samples was significantly affected by the flaxseed addition (P < 0.05). The major mineral compounds present in the samples were sodium, potassium, magnesium and phosphorus. It could be concluded that the noodle enriched with 10% of flaxseed would be a healthier alternative product for consumption.
- MakaleAçık Erişim2018Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Yuksel, F.; Campanella, O.H.
The aim of this study was to analyse the effects of the addition of einkorn, cranberry bean and potato flours on the pasting characteristics of the mixture as well as the rheological properties of the dough formed. An experimental design using a simplex lattice mixture design was employed. The pasting parameters of the samples increased with the addition of cranberry bean and einkorn flours due to their high protein content. The water absorption capacities of the doughs were significantly affected by the polar nature (e.g. potato flour) and protein content (e.g. cranberry bean) of the flours. The creep-recovery properties of the doughs were analysed using the Burger model. Results showed that doughs enriched with potato flour exhibited weak elastic properties and behaved as a highly viscous material. Textural profile analysis of the doughs showed that their structure became firmer with addition of einkorn, cranberry bean and potato flours. The determination coefficient for the samples was higher than 0.70 in the simplex lattice mixture design.
- MakaleAçık Erişim2017Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: Effect of ascorbic acid concentration
Yildiz, Ö.; Toker, O.S.; Yüksel, F.; Cavus, M.; Ceylan, M.M.; Yurt, B.
In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. Pasting curves of control flour and 10 mg/kg ascorbic acid-including flour were found to be very similar to each other. However, higher levels of ascorbic acid significantly influenced the magnitude of all pasting parameters such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature. Regarding textural properties specifying machinability of the doughs, ascorbic acid addition also generally influenced textural characteristics such as hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience parameters of the samples. According to the results, the ascorbic acid level to be used with the gluten-free flour should be adjusted carefully with regard to pasting and textural parameters. Ascorbic acid addition level directly affected the quality of the end products, determining consumer preference.
- MakaleAçık Erişim2016Effect of apple fibre on textural and relaxation properties of wheat chips dough
Karaman, S.; Yilmaz, M.T.; Toker, O.S.; Yuksel, F.; Kayacier, A.; Dogan, M.
In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture profile analysis. Apple fibre addition changed the stress relaxation properties of wheat dough, depending on fibre concentration. Increase in the fibre concentration increased resistance of the dough samples to the deformation by increasing their elasticity. Hardness and gumminess values increased while springiness, cohesiveness and resilience values decreased as apple fibre level increased. Significant correlations were found between stress relaxation and texture profile analysis parameters. In order to describe the effect of apple fibre on the viscoelastic properties of wheat dough, generalised Maxwell, Nussinovitch and Peleg models were fitted to experimental stress relaxation data. All three models were found to be efficient in describing the stress-relaxation behaviour of wheat dough; but, the Maxwell model was the most effective. In addition, power-law and exponential functions were successfully used to describe the effect of apple fibre concentration on the constants related with stress relaxation data and textural parameters.
- MakaleAçık Erişim2016Physicochemical and bioactive properties of cakes incorporated with gilaburu fruit (Viburnum opulus) pomace
Şeker, I.T.; Ertop, M.H.; Hayta, M.
In this study the valorisation of a gilaburu (Viburnum opulus) fruit pomace, a waste product remaining after juice extraction, was investigated. The pomace was incorporated into cake formulation at the level of 0, 5, 10 and 15%, based on wheat flour weight. Results indicated that the batter viscosity increased and pH decreased by the increasing of the concentration of pomace level in cake formulation. Depending on incorporation level, reduction on the volume and height of the cake samples were observed. The hardness values increased whereas the chewiness and gumminess values of the cake samples decreased with an increasing of pomace incorporation level. Gilaburu pomace addition caused significant (P<0.05) changes on L*, a*, and b* values of crumb, whereas no significant differences have been determined on the L* and b* values of crust of the samples. In sensory analyses, 5% gilaburu pomace added cake sample had the highest overall acceptability score. The total phenolic content and radical-scavenging activity values of cake samples increased proportionally with the level of pomace incorporation. According to the study, evaluation of gilaburu pomace waste as ingredient in developing alternative functional and/or value-added products by the food industry could be suggested.
- MakaleAçık Erişim2015Barley flour addition decreases the oil uptake of wheat chips during frying
Yuksel, F.; Karaman, S.; Kayacier, A.
In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality of enriched chips were investigated. An increase in the values of some physicochemical parameters of wheat chips, namely hardness, dry matter, ash and some fatty acids levels, was observed with the increasing barley flour concentration in the formulation. Barley flour addition provided a significant oil uptake reduction as the oil content of the control sample was 27.23% while that of the enriched samples with 30% barley flour was 18.21%. Overall acceptability of wheat chips added with no barley flour samples was determined to be similar to compared to enriched ones. But addition of barley flour higher than 10% caused a decrease in sensory scores of the final products.
- DergiQuality Assurance and Safety of Crops and Foods