Yazarlar
- Baltaci, Cemalettin(26)
- Ürkek, Bayram(25)
- Ozturk, Samet(24)
- Şengül, Mustafa(20)
- Yuksel, Ferhat(19)
- Kaya, Hacer(15)
- Baltacı, Cemalettin(12)
- İlyasoğlu, Huri(12)
- Acet, Tuba(10)
- Aksakal, Vecihi(10)
- Adanacioglu, Hakan(9)
- Erdogdu, Ferruh(9)
- Liu, Shuxiang(9)
- Yolcu, Halil(9)
- Menevseoglu, Ahmed(8)
- Merddan, Kurtuluş(8)
- Akdoğan, Arda(7)
- Gündoğdu, Engin(7)
- Karabulut, Besim(7)
- Sirat, Abdulveli(7)
- Bahar, Bilge(6)
- Bayram, Bahri(6)
- Doğan, Nilgün(6)
- Güzel, Melih(6)
- Karaalp, Musa(6)
- Kaya, H.(6)
- Yüksel, Ferhat(6)
- Öz, Mehmet(6)
- Akar, Bülent(5)
- Burnaz, Nesibe Arslan(5)
- Coskun, Eda(5)
- Gül, Abdulkadir(5)
- Gürmeriç, Hüseyin Ender(5)
- Ilyasoglu, Huri(5)
- Kalkisim, Ozgun(5)
- Karaman, Safa(5)
- Karpuz, Ömer(5)
- Mazlum, Halit(5)
- Okcu, Zuhal(5)
- Ozdes, Duygu(5)
Yayınlar
- 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.
- MakaleAçık Erişim2018THE EFFECTS OF CHIA (Salvia hispanica L.) AND QUINOA FLOURS ON THE QUALITY OF RICE FLOUR AND STARCH BASED-CAKES
Aktaş, Ayşegül Kübra; Levent, Hacer
The rice flour and corn starch mixture used in the gluten-free cake formulation was replaced with chia flour(CF) and quinoa flour (QF) up to 25% CF and 25% QF level. The effects of CF and QF on the physical,chemical and sensory properties of gluten-free cakes were investigated. CF and QF replacement increasedthe ash, protein, fat, total phenolic content and antioxidant capacity of gluten-free cakes by 1.5, 1.8, 1.3, 3.5and 2.9 times, respectively, when compared to the control samples. Statistically significant increases werefound in Ca, P, K, Mg, Fe and Zn contents of cake samples (P <0.05). The cakes containing CF and QF,received higher texture and taste-odour scores than control. According to the sensory analyses results it canbe concluded that QF and CF can be used in gluten-free cakes up to 20% and 20% levels, respectively.
- Derleme MakaleAçık Erişim2018Edible Film and Coating Applications in Fruits and Vegetables
Okcu, Zuhal; Yavuz, Yasemin; Kerse, Sevgi
Different preservation and packing techniques are applied to maintain quality and safety during food transportation and storage. Changing in world and increasing consumer demands led to new techniques and procedures in packing. Light, easy opening, eco-friendly, bioplastic and edible packaging materials are improved to resolve problems that occured nowadays. Edible packaging material are environment-friendly because they decompose quickly in nature even if don't consume. In addition edible films increase food's organoleptic properties and support nutritional values when used with inserted supporting member. Fruits and vegetables are high sensitive product; therefore, attention should be paid while transporting and storing and they must be packed in the right way.. Delaying ripening and reducing loss of weight in fruit and vegetable could be supplied with edible films and coatings.
- Derleme MakaleAçık Erişim2018Problems Face to Organic Forage Plant Improvement and Their Recommended Solutions
Okcu, Melih
As the world's population increases tremendously, mankind harmed the environment by applying different techniques to be able to close the deficit for food and consequently this resulted in the questioning of the effects of production techniques on food security, quality, animal welfare and their impacts on environment. Organic agriculture is developed with the help of policies that are driven by environmental and food safety. Organic livestock farming increased correlated to the increase of organic agriculture. However, getting healthy, safe and sound products from animals is only possible with the consumption of well qualified feed. Nowadays, unsatisfactory field productions, improper soil cultivation methods and more other obstacles which restrict the improvement of forage plants. In this review article, the current situation of cultivation in Turkey as well as in the world, imperfections and solution offers to those problems are stated.
- MakaleAçık Erişim2018The effect of apple cider vinegar and mushroom stalk supplementation on laying hens
Karaalp, Musa; Aksakal, Vecihi; Sarikaya, Sevim Beyza Ozturk; Urusan, Hilal; Bayram, Bahri; Zulkadir, Ayhan
The aim of this trial was to study the effects of consuming water with apple cider vinegar (ACV) and feed including mushroom (Agaricus bisporus) stalk (MS) on performance and certain egg characteristics. The hens were separated into four treatment groups (with 4 replicates and 6 hens per replicate). The experimental groups were control (not consumed ACV and MS), ACV (3 ml/l drinking water), MS (20 g/kg feed) and ACV+MS (combination). At the end of the experiment, among the performance criteria tested, body weight, feed intake, egg production and weight of eggs, and feed efficiency were not affected by the treatments (P>0.05). Treatments had no effect on physical external and internal egg characteristics. The amount of yolk malondialdehyde of the ACV and MS groups was lower than the control group (P<0.05) in stored eggs (28 d) (P<0.05).
- MakaleYalnız künye2018Transcription factors WRKY11 and WRKY17 are involved in abiotic stress responses in Arabidopsis
Ali, Muhammad Amjad; Azeem, Farrukh; Nawaz, Muhammad Amjad; Acet, Tuba; Abbas, Amjad; Imran, Qari Muhammad; Shah, Kausar Hussain; Rehman, Hafiz Mamoon; Chung, Gyuhwa; Yang, Seung Hwan
Plant WRKY transcription factors play a vital role in abiotic stress tolerance and regulation of plant defense responses. This study examined AtWRKY11 and AtWRKY17 expression under ABA, salt, and osmotic stress at different developmental stages in Arabidopsis. We used reverse transcriptase PCR, quantitative real-time PCR, and promoter:GUS lines to analyze expression. Both genes were upregulated in response to abiotic stress. Next, we applied the same stressors to seedlings of T-DNA insertion wrky11 and 17 knock-out mutants (single and double). Under stress, the mutants exhibited slower germination and compromised root growth compared with the wild type. In most cases, double-mutant seedlings were more affected than single mutants. These results suggest that wrky11 and wrky17 are not strictly limited to plant defense responses but are also involved in conferring stress tolerance.
- MakaleYalnız künye2018The relationships between performance traits and the bGH/Alu i and Pit-1/ Hinf I polymorphisms in Holstein cows
Ozdemir, Memis; Topal, Mehmet; Aksakal, Vecihi
Progress in genetic selection in livestock can be increased by marker asisted selection. The identification of favorable genetic markers is one of the most important stages in marker-asisted selection. In this study, it was aimed to determine the effects of the bGH/AluI and Pit-1/HinfI polymorphisms on the production traits of organic reared cows. Genotyping was performed on total 245 Holstein cows, n=181 for Pit-1 gene and n=186 for bGH gene. Milk yields and some reproduction traits analyzed by analysis of variance using the general linear model procedure, and 703 production records from cows were used to. The results showed that neither the Pit-1/Hinf I nor bGH/Alu I polymorphisms affect the tested milk traits (p>0.05).
- MakaleYalnız künye2018Prediction of the antimicrobial activity of walnut (Juglans regia L.) kernel aqueous extracts using artificial neural network and multiple linear regression
Kavuncuoglu, Hatice; Kavuncuoglu, Erhan; Karatas, Seyda Merve; Benli, Büsra; Sagdic, Osman; Yalcin, Hasan
The mathematical model was established to determine the diameter of inhibition zone of the walnut extract on the twelve bacterial species. Type of extraction, concentration, and pathogens were taken as input variables. Two models were used with the aim of designing this system. One of them was developed with artificial neural networks (ANN), and the other was formed with multiple linear regression (MLR). Four common training algorithms were used. Levenberg–Marquardt (LM), Bayesian regulation (BR), scaled conjugate gradient (SCG) and resilient back propagation (RP) were investigated, and the algorithms were compared. Root mean squared error and correlation coefficient were evaluated as performance criteria. When these criteria were analyzed, ANN showed high prediction performance, while MLR showed low prediction performance. As a result, it is seen that when the different input values are provided to the system developed with ANN, the most accurate inhibition zone (IZ) estimates were obtained. The results of this study could offer new perspectives, particularly in the field of microbiology, because these could be applied to other type of extraction, concentrations, and pathogens, without resorting to experiments.
- MakaleYalnız künye2018Quality properties of wheat breads incorporated with dried sourdoughs produced with different fermentation and drying methods
Hendek Ertop, M.; Ilter, S.M.; YilMaz, F.; BaltaCi, C.; Gündogdu, A.
The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and three different drying methods (Drying in oven;DO, Freeze drier;DFD, and Spray drier;DSD) on various quality properties of the wheat bread. The bread samples prepared by addition of the dried sourdoughs at the rates of 3 %, 6 % and 12 %, and control bread prepared without sourdough were compared in terms of bioactivity, shelf life, physicochemical and sensory properties. The addition of the dried sourdough affected the specifc volume, pH and acidity of the bread samples signifcantly (p < 0.05), and a slow down moisture loss occurred during shelf life.The a*value of crust, antioxidant activity, and sensory properties were improved compared to the control bread. The use of dried sourdough at the rate of 12 % gave the most effective results. When the fermentation and drying methods were evaluated together, the combinations of SPF/DO, SPF/DFD and STE/DSD gave the best results.
- MakaleYalnız künye2018Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology
Hendek Ertop, Muge; Coşkun, Yunus
The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications: Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.
- MakaleAçık Erişim2018Antioxidant activity, sugar content and phenolic profiling of blueberries cultivars: A comprehensive comparison
Okan, Onur Tolga; Deniz, Ilhan; Yayli, Nurettin; Şat, Ihsan Güngör; öz, Mehmet; Serdar, Gönül Hatipoğlu
Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3- GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93- 36832.96 μmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.
- MakaleAçık Erişim2018A nutritional evaluation of the berry of a new grape: 'Karaerik' (Vitis vinifera L.)
Kurt, Aynur; Colak, Nesrin; Bengu, Aydin Sükrü; Gundoğdu, Ali; Akpinar, Erdal; Hayirlioglu-Ayaz, Sema; Ayaz, Faik Ahmet
Grape berries are a good source of nutrients and nutraceuticals and have many benefits for human health. Growing interest in the export potential and consumption of a new grape (cv. Karaerik), cultivated as a table grape in Turkey, encouraged us to profile its major nutrient contents from six different locations. Due to its popularity, the nutritional value of this grape berry needs to be investigated to ascertain its potential economic and health benefits. The most abundant sugars in the grape berry were fructose and glucose (peel/whole fruit; averages 236.57 and 127.87, and 183.36 and 108.60 g kg -1 fresh weight, respectively), while the major organic acids were tartaric and malic acids (7.17 and 2.81, and 2.61 and 1.76 g kg -1 fresh weight, respectively). Linoleic acid (peel/whole fruit/seed; 37.14, 33.12 and 57.83%, respectively) was the predominant fatty acid, while potassium (peel/whole fruit/seed; 9331.5, 10226.33 and 5354 μg/g dry weight, respectively) was the predominant mineral, followed by phosphorus (1592.8, 2672 and 3072.67) in the berry. Our results demonstrate that the nutrient components and physicochemical parameters varied significantly among the sampling locations. The grape berry contains considerable quantities of potentially beneficial healthy nutrients worthy of further evaluation.
- MakaleYalnız künye2018Optimization of drying parameters for chestnut fruits using central composite design
Koca, I.; Yilmaz, V.A.; Odabas, I.H.; Tekguler, B.
The chestnut drying process was optimized by Response Surface Methodology (RSM). A central composite design with two numerical factors was selected for modelling the drying process. The numerical factors were air temperature from 40 to 60°C and air velocity from 0.75 to 1.75 m s-1. The investigated responses were color values, including lightness (L*), redness (a*), yellowness (b*), total color changes (ΔE) and browning index (BI). The study revealed that the drying temperature was significantly effective on lightness, redness, total color changes and browning index. However, none of the independent variables were significant on yellowness. The L*, a*, ΔE and BI of chestnuts during drying process were adequately described by RSM models. According to desirability function, the optimum drying conditions of chestnuts were 40°C and 0.75 m s-1 air. At optimum conditions, predicted L*, a*, ΔE and BI values were 76.34, -0.20, 7.45 and 17.00, respectively. Under optimized conditions the experimental values of L* (77.46), a* (-0.36), ΔE (6.31) and BI (16.88) agreed with the predicted values. RSM was not successful to develop a satisfactory model for b* values of chestnuts during drying process.
- 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.
- MakaleYalnız künye2018Evaluation of Pomological and Morphological Characteristics and Chemical Compositions of Local Pear Varieties (Pyrus communis L.) Grown in Gumushane, Turkey; [Pomologische und morphologische Eigenschaften sowie Inhaltsstoffe lokaler Birnensorten (Pyrus communis L.) in Gumushane (Türkei)]
Kalkisim, Ozgun; Okcu, Zuhal; Karabulut, Besim; Ozdes, Duygu; Duran, Celal
The aim of the present research was to investigate the fruit quality of twenty different local pear varieties (Pyrus communis L.), namely Ahlat, Ankara, Arpa, Bıldırcın, Çermai, Cinci, Gelin Boğan, Hacı Hamza, Hahır, Kabak, Kızıl, Kokulu, Mehrani, Menendi, Sulu, Şalgam, Tokat Sultanı, Turşu, Yaz, and Yaz Meyriği, grown in Gumushane province in terms of pomological and morphological characteristics and chemical compositions. The fruit mass, fruit width and length, fruit stem thickness and length, fruit kernel width and length, hardness of pulp, number of seeds, leaf width and length, leaf stem length and thickness, and water soluble dry matter (WSDM) of the pear fruits have been determined as pomological and morphological characteristics. On the other hand, the chemical compositions of the pear varieties have been evaluated in terms of protein, ash, sucrose, fructose, glucose, total sugar, titratable acidity, moisture, and mineral element levels. Both pomological and morphological results demonstrated that the local pear varieties are important in terms of rehabilitation studies and detailed selection studies on these local varieties should be performed. The chemical analyses result of the pear varieties revealed that there is no component that may be harmful to human health when consumed, and also these varieties contains the necessary amount of mineral elements.
- MakaleAçık Erişim2018A consensus linkage map of lentil based on DArT markers from three RIL mapping populations
Ates, Duygu; Aldemir, Secil; Alsaleh, Ahmad; Erdogmus, Semih; Nemli, Seda; Kahriman, Abdullah; Ozkan, Hakan; Vandenberg, Albert; Tanyolac, Bahattin
Background Lentil (Lens culinaris ssp. culinaris Medikus) is a diploid (2n = 2x = 14), self-pollinating grain legume with a haploid genome size of about 4 Gbp and is grown throughout the world with current annual production of 4.9 million tonnes. Materials and methods A consensus map of lentil (Lens culinaris ssp. culinaris Medikus) was constructed using three different lentils recombinant inbred line (RIL) populations, including CDC Redberry x ILL7502 (LR8), ILL8006 x CDC Milestone (LR11) and PI320937 x Eston (LR39). Results The lentil consensus map was composed of 9,793 DArT markers, covered a total of 977.47 cM with an average distance of 0.10 cM between adjacent markers and constructed 7 linkage groups representing 7 chromosomes of the lentil genome. The consensus map had no gap larger than 12.67 cM and only 5 gaps were found to be between 12.67 cM and 6.0 cM (on LG3 and LG4). The localization of the SNP markers on the lentil consensus map were in general consistent with their localization on the three individual genetic linkage maps and the lentil consensus map has longer map length, higher marker density and shorter average distance between the adjacent markers compared to the component linkage maps. Conclusion This high-density consensus map could provide insight into the lentil genome. The consensus map could also help to construct a physical map using a Bacterial Artificial Chromosome library and map based cloning studies. Sequence information of DArT may help localization of orientation scaffolds from Next Generation Sequencing data.
- MakaleYalnız künye2018Automatic extraction of sparse trees from high-resolution ortho-images
Bayram, Bulent; Seker, Dursun Zafer; Jamil, Akhtar; Reis, Hatice Catal; Demir, Nusret; Bozkurt, Salih; Ince, Abdulkadir; Kucuk, Turgay
Obtaining information about tree species distribution in agricultural lands is a topic of interest for various applications, such as tree inventory, forest management, agricultural land management, crop estimation, etc. This information can be derived from images obtained from modern remote sensing technology, which is the most economical way as compare to field surveys covering large geographic areas. Therefore, in this study, a new method is proposed for extraction and counting of sparse and regular distributed individual pistachio trees from agricultural areas on large scale from high-resolution digital ortho-photo maps, which were obtained using an airborne sensor (Ultracam-X). The input images were first smoothed by applying Gaussian filter to reduce the impact of noise. Normalized difference vegetation indices (NDVI) were then derived to obtain vegetation areas followed by Otsu's global thresholding algorithm to obtain candidate tree areas. Further, connected component (CC) analysis was applied to segregate each object. Morphological processing was performed to fill holes within tree objects and get smooth contours, which were obtained by using the Moore-neighbor tracing method (MNTM) for each CC, while geometrical constraints were applied to undermine possible non-tree elements from output image. To further improve the segmentation results for sparse trees, a new method was applied, called quadratic local analysis (QLA). QLA helped to segment the trees, which were missed by the Otsu method due to low contrast and resulted in improved accuracy (3-6%). The obtained results were compared with well-known support vector machine (SVM) classifier. Proposed method produced slightly better results (1-5%) than SVM for extraction of pistachio trees and obtained accuracy for QLA and SVM were 96 and 91% for region 1, while 91 and 90% for region 2 respectively.
- 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 Erişim2017Diversity and genetic analysis through DArTseq in common bean (Phaseolus vulgaris L.) germplasm from Turkey
Nemlı, Seda; Kaygisiz Aşçioğul, Tansel; Ateş, Duygu; Eşıyok, Dursun; Tanyolaç, Muhammed Bahattin
The common bean (Phaseolus vulgaris L.) is the most consumed food legume in the world and is a major source of dietary protein, carbohydrates, and valuable micronutrients, especially in developing countries. Diversity Arrays Technology (DArTseq), based on genome reduction with restriction enzymes, provides a rapid, high-throughput, and cost-effective tool capable of generating thousands of genotyped single nucleotide polymorphisms (SNPs) for a genome-wide analysis of genetic diversity. In this study, we aimed to characterize common bean accessions using SNPs detected by a DArTseq approach. A total of 43,018 SNPs were identified from 173 common bean accessions, including Andean and Mesoamerican genotypes. After filtering raw and redundant data, a total of 16,366 SNPs were considered for further analyses. According to population structure analysis, the genotypes were roughly divided into 2 gene pools of Andean and Mesoamerican types. Pairwise fixation index (Fst) values were calculated to resolve the differentiation between populations. This study demonstrated that discovering SNPs from the whole genome is a potential resource for identifying naturally diverse accessions and also the information could be used in breeding programs to develop new common bean varieties.
- MakaleAçık Erişim2017Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration
Yuksel, Ferhat; Karaman, Safa; Gurbuz, Melek; Hayta, Mehmet; Yalcin, Hasan; Dogan, Mahmut; Kayacier, Ahmed
In this study, utilization of stale bread powder was evaluated to produce low fat snack food formulation and for this purpose, corn chips were manufactured using stale bread at different concentrations. Response surface modeling technique was used to study the simultaneous effects of stale bread level (0–50%), frying time (40–60 s) and frying temperature (170–190 °C) on some physicochemical, textural and sensory properties of corn chips enriched with stale bread powder. Also, optimization of processing variables was performed for desired products. Results indicated that the addition of stale bread into the formulation decreased the oil content of the final product up to addition of 25% stale bread level. The hardness and yellowness of samples decreased with the increasing of stale bread level; while, the dry matter and ash contents as well as firmness value and sensory scores of samples increased with the increasing stale bread level. Generally, corn chips produced with the addition of stale bread were more preferred by the panel compared to control samples.
