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
- MakaleYalnız künye2015Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water
Yuksel, Ferhat; Karaman, Kevser
In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50°C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, aw and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were examined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6h after cooking if the cooking water was stored at room temperature. Also, the duration of 12h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at+4°C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent.
- MakaleYalnız künye2015Effect of applications of organic solid cattle manure on Hungarian vetch and barley intercropping mixtures grown on soils of different depths
Yolcu, H.
Sloping fields on soils of shallow depth to tillage are commonly left uncultivated in many parts of the world. This study was conducted to compare the effects on morphological traits, dry-matter (DM) yield, legume ratio (LR), crude protein content (CP), crude protein yield (CP yield) and mineral concentrations (N, P, K, S, Ca, Cu, Fe, Mg, Mn, Na, B and Zn) of Hungarian vetch (Vicia pannonica Crantz.) and barley (Hordeum vulgare L.) grown in intercropping mixtures in response to three rates of organic solid cattle manure application (M0: 0, M1: 10, M2: 20 t ha-1). Experimentation was conducted on soils of two different soil depths [shallow (8-12 cm; low-medium erosion risk) and normal soil depth (18-22 cm; no erosion risk)] on a sloping field in the 2006-2007 and 2007-2008 growing seasons at Gumushane, Turkey. Herbage harvested on the shallow depth area had 22-73% less DM yield, 14-72% less CP yield, 6-9% greater CP content and generally higher minerals contents than herbage from the normal soil depth area. Cattle manure applications increased DM yield by about 23%, increased CP content and CP yield, and also increased the contents of most minerals in herbage of the intercropping mixtures, relative to the control, averaged over the two soil depths. It is suggested that, for areas with shallow soil depths that are prone to erosion, plant cover should be used for forage production, and that fertilization with solid cattle manure at 20 t ha-1 can support production of quality forage of acceptable DM yield.
- MakaleYalnız künye2015Antifungal effect of Origanum onites essential oil as an alternative to formalin in the artificial incubation of narrow-clawed crayfish (Astacus leptodactylus Eschscholtz, 1823)
Koca, Seval Bahadir; Cevikbas, Mustafa
As alternative to formalin, the antifungal effect of a plant product [Origanum onites L. (Lamiaceae) oil] was investigated for use in the artificial incubation of narrow-clawed crayfish (Astacus leptodactylus Eschscholtz) eggs. For this purpose, this study was conducted as two experiments. In experiment I, the eggs were artificially incubated for 40 days. In experiment II, juveniles were cultured to determine effects of O. onites oil on juveniles for 30 days. The experimental groups were as follows: formalin (3500 ppm for 15 min), O. onites oil (300 ppm for 15 min, 700 ppm for 2 min and 1000 ppm as a dip treatment 15 split-second) and a control (no treatment). In the experiment I, the highest hatching rate (86%) and survival rate of stage II juveniles (80%) were observed in 1000 ppm dip group. These results were similar to that of formalin group (85% and 79%) respectively. The control group exhibited the lowest hatching rate (49%) and stage II rate (42%) compared with the 1000 ppm dip group and 3500 ppm formalin treatments. However, other concentrations (300 and 700 ppm) of O. onites showed toxic effects on the eggs and there was no hatching. In the experiment II, the survival rate and growth performance of the crayfish juveniles were similar in all groups. This study indicated that the 1000 ppm O. onites dip treatment could be a good alternative to formalin for improved egg hatchability in the artificial incubation of crayfish eggs.
- MakaleYalnız künye2015Genetic characterization of the Akkaraman, Morkaraman and Karayaka sheep through microsatellite variation
Das, Huseyin; Turan, Ibrahim; Demir, Selim
Genotypes have to be controlled periodically and necessary precautions should be taken in order to ensure that animal biodiversity is not lost. In this study, the genotypes of the Akkaraman, Karayaka and Morkaraman species from among Turkey’s local sheep were examined at 7 different microsatellite loci. The average allele counts are close to each other and were determined as 8,905±0,483. Whereas the PIC values ranged from between 0,507-0,794 at an average of 0,705. The He and Ho values used to calculate genetic diversity were determined on average as 0,734±0,023 and 0,509±0,038 respectively. According to the Fisher-Exact test result, the populations are not in HWE (P<0.001). Whereas the FIS values that show inter- population genetic diversity were determined as 0,353±0,092 (KRY), 0,328±0,095 (MRK) and 0,237±0,059 (AKK) respectively. In addition, Population Assignment and Principal Coordinate Analysis graphs were formed. When the pairwise FST and Nm, NeiuD,SHUA and G Statistics values used to calculate the genetic similarities and differences are examined, it is observed that the closest relations in terms of genetics is among AKK-KRY followed respectively by AKK-MRK and KRY-MRK.
- MakaleAçık Erişim2015Investigate the effects of non-genetic factors on calving difficulty and stillbirth rate in holstein friesian cattle using the CHAID analysis; [Genetiksel Olmayan Faktörlerin Siyah Alaca Sığırlarda Güç ve Ölü Doğuma Etkilerinin CHAID Analizi İle İncelenmesi]
Bayram, Bahri; Topal, Mehmet; Aksakal, Vecihi; Önk, Kadir
A total number of 947 calving records from 613 Holstein Friesian cows raised at a private dairy farm in Kelkit, Turkey, from 2004 to 2006 were used to study the effect of non-genetic factors on calving difficulty and stillbirth rate using CHAID algorithm. The mean calf birth weight was 41.0±0.19 kg. The overall incidence of calving difficulty and stillbirths in the Holstein Friesian herd were 9.1% and 9.4%, respectively. Calf birth weight, birth type and calving season had the greatest impact on calving difficulty. The increase in calf birth weight was associated with a significant increase in calving difficulties (P<0.01). The calving difficulty risk in twins (18.9%) was higher than in singleton calves (5.0%). The main environmental variables affecting the stillbirth rate were parity number, calf birth weight, sex of calf, calving season and calving difficulty. Parity number was statistically the most relevant factor affecting the stillbirth rate, which was also higher in primiparous (18.7%) than in multiparous cows (5.4%). As the calf birth weight increased, a significant increase was also in the stillbirth rate (P<0.01). The stillbirth rate in winter (19.7%) was higher than in other seasons (3.6%) (P<0.01). Calving assistance was associated with an increased risk of stillbirth (P<0.05). As a result, calf birth weight, birth type and calving season had the greatest impact variables on calving difficulty, however, parity, calf birth weight, sex, calving season and calving difficulty were the most effective variables on stillbirth in Holstein Friesian Cattle.
- MakaleYalnız künye2015Probiotic butter: Stability, free fatty acid composition and some quality parameters during refrigerated storage
Erkaya, Tuba; Ürkek, Bayram; Doğru, Ünsal; Çetin, Bülent; Şengül, Mustafa
This study was carried out to determine whether butter can be a carrier for probiotics by observing the survivability of selected probiotic strains during cold storage. The effects of using probiotic adjunct cultures (Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 29521) in butter on microbiological counts, sensory characteristics, chemical characteristics and free fatty acid (FFA) composition during storage for 60 days were investigated. The butter samples produced with B. bifidum ATCC 29521 maintained the probiotic characteristics, in that the level of viable cells of the probiotic was >106 cfu g-1 until 30 days of storage. The highest scores in sensory assessment were obtained on the first day of storage. FFAs, including C2:0, C6:0, C14:0 and C18:1, were affected significantly by storage period and by the adjunct cultures, however conjugated linoleic acid and C18:2 were not affected by storage period and the use of probiotic adjunct culture.
- 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.
- MakaleYalnız künye2015Determination of the population structure of common bean (Phaseolus vulgaris L.) accessions using lipoxygenase and resistance gene analog markers
Nemli, Seda; Kutlu, Burcu; Tanyolac, Bahattin
The common bean (Phaseolus vulgaris L.) is an important food legume throughout the world. Because of the conservation across different plant species, it is possible to evaluate the degree of genetic diversity in the common bean using gene-based marker techniques. The lipoxygenase (LOX) and resistance gene analog (RGA) genes play an important role in the response to biotic and abiotic stresses. Eighty-six common bean accessions were genotyped using gene-based LOX and RGA markers. The total number of polymorphic bands ranged from 193 for LOX to 17 for RGA markers. We detected considerable diversity with a mean of 8.7 alleles per primer for the LOX analysis. For the RGA markers, the number of alleles per polymorphic locus varied from 1 to 4 with an average allele number of 2.8. The genetic similarity between the accessions based on the LOX and RGA markers ranged from 0.12 to 0.55. Using STRUCTURE, 3 groups were revealed among the accessions. The results of this study should provide valuable information for future studies on the genetic diversity of common bean accessions and for association mapping studies examining the relationships between the genotypic and phenotypic traits related to the stress response.
- MakaleAçık Erişim2015Nutritive value of sunflower silages ensiled with corn or alfalfa at different rate; [Farkli oranlarda yonca veya misir ile kariştirilan ayçiçeği silajinin besin değeri]
Tan, Mustafa; Yolcu, Halil; Dumlu Gul, Zeynep
Sunflower (Helianthus annuus L.) having shorter growing season, better cold tolerant and more drought resistant is important alternative silage plant in highlands. But it has poor silage quality. To improve the quality of sunflower silage can be mixed an appropriate amount of corn (Zea mays L.) and alfalfa (Medicago sativa L.). This research was carried out to evaluate quality characteristics of nine silage types: Sunflower, corn and alfalfa silages; plus their some mixtures silages (75% sunflower + 25% corn, 50% sunflower + 50% corn, 25% sunflower + 75% corn, 75% sunflower + 25% alfalfa, 50% sunflower + 50% alfalfa and 25% sunflower + 75% alfalfa); at two harvest stages: Beginning of flowering for sunflower and alfalfa and milk-dough stage for corn (early stage), and end of flowering stage for sunflower and alfalfa, and dough stage for corn (late stage). The experimental design was in a factorial arrangement of randomized complete block with replicated four times. Dry matter content (DM), crude protein content (CP), neutral detergent fiber content (NDF), acid detergent fiber content (ADF), silage pH and physical characteristics (PC) of silages were determined in this study. Mixing of alfalfa in NDF, ADF and CP and corn in DM, pH and PC had positively effect in sunflower silages. Late stage had positively affected DM, PC and pH for silage. Consequently, sunflower silages mixed with corn, with the condition of not being less than 50% at late stage, are recommended for farmers.
- MakaleYalnız künye2015Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
Ilyasoğlu, Huri; Yilmaz, Firat; Burnaz, Nesibe Arslan; Baltaci, Cemalettin
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total solids content of the hazelnut slurry (TSCHS, 8-16g100g-1) and the content of milk powder (CMP, 6-9g100g-1) on the proximate composition, physicochemical and sensorial properties, fatty acid composition, total phenolic content (TPC) and antioxidant activity of the product were evaluated using response surface methodology. Both the TSCHS and the CMP had a significant effect on the total solids content, b value, syneresis, palmitic and oleic acid content, and FRAP value. Only the TSCHS showed a significant effect on the protein and fat content, a value, water-holding capacity, TPC and ABTS values. Only the CMP showed a significant effect on the carbohydrate and ash content and the acidity. The characteristics of the product generally appeared to be compatible with those of yoghurt. The product was rich in unsaturated fatty acids. Therefore, using hazelnut slurry in manufacture of yoghurt may be proposed to enhance the health benefits of yoghurt.
- MakaleAçık Erişim2015Genetic diversity and population structure of common bean (Phaseolus vulgaris L.) accessions through retrotransposon-based interprimer binding sites (iPBSs) markers
Nemli, Seda; Kianoosh, Tala; Tanyolaç, Muhammed Bahattin
The common bean (Phaseolus vulgaris L.) is an important crop throughout the world and is highly recommended for many developing countries due to its nutritional components. A retrotransposon-based DNA marker system, interprimer binding sites (iPBSs), developed from reverse transcriptase primer binding sites, was used to determine genetic diversity in common bean accessions. The genetic polymorphism and effectiveness of the marker system were evaluated. A total of 180 polymorphic bands were detected using 47 iPBS primers among 67 common bean accessions, with an average of 4 polymorphic fragments per primer. The genetic similarity between accessions was calculated using the software NTSYS-pc and ranged from 0.09 to 0.99. The average polymorphism information content value for the iPBS markers was 0.73. A model-based clustering method classified the common bean accessions into 4 populations using STRUCTURE software. The results indicated that the iPBS marker method can successfully determine the genetic diversity level in common bean accessions.
- MakaleAçık Erişim2015Changes in sterol composition of hazelnut during fruit development
Ilyasoglu, Huri
Hazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the evaluation of changes in the sterol composition of Turkish hazelnut cultivars (Tombul, Palaz, and Sivri) during fruit development. Three major sterols (β-sitosterol, campesterol, and Δ5-avenasterol), and five minor sterols (clerosterol, brassicasterol, stigmasterol, Δ7-stigmastenol, and Δ7-avenasterol) were detected in all hazelnut cultivars during all stages. The total sterol contents of Turkish hazelnut cultivars reached the maximum values at the early stage and a significant reduction in the total sterol content occurred at the harvest stage.
- MakaleYalnız künye2015Biogeochemical characteristics of Rosa canina grown in hydrothermally contaminated soils of the Gümüşhane Province, Northeast Turkey
Vural, Alaaddin
Kırkpavli alteration area (Gümüşhane, Northeast Turkey) is contaminated by heavy metals such as Cd, Pb, As, Cu and Zn. The quantity of accumulation of heavy metal trace elements and macroelements in 32 leaves of Rosa canina of the Kırkpavli alteration area has been studied within the scope of geochemical studies. Element contents of samples were assessed using various parameters including descriptive statistics, factor analysis, correlation coefficients and bioaccumulation factor. Concentrations were detected in the acceptable range for Mo, Cu, Pb, Ni, As, Cd, Sb, P, Ti, Na, Se and Sn. Concentrations of Co, Mn, Ba and Hg were detected close to the acceptable values, whereas Zn, Fe, Sr, V, Ca, Cr, Mg, B, Al, K, W, Sc, Cs and Rb concentrations were detected above the acceptable values. Principal component analysis was used to identify the elements that have a close relationship with each other and/or similar origins. It has been concluded that Zn, Cu, As and Mo content of the plant were related to hydrothermal alteration process and they behaved together, whereas Mn and Fe were especially products of weathering conditions, also behaved together. In terms of macroelements, Ca, Mg and Na had similar behaviour, while P and K had the same correlation.
- MakaleYalnız künye2015Primary growth parameters of three alfalfa cultivars adapted to highland climatic conditions
Seker, H.; Yolcu, H.; Acikgoz, E.
An irrigated field study was conducted to determine the relative importance and inter-relationships of growth parameters of three dormant alfalfa (Medicago sativa L.) cultivars grown in the highlands of Eastern Anatolia, Turkey, in 2000-2003. The fast-growing cultivar Savas had the greatest dry matter (DM) yield at the final sampling date with the greatest mean crop growth rate. In addition to a greater relative growth rate (RGR), this cultivar had more stem branching and greater leaf area in the canopy, which resulted in greater leaf area index (LAI) and greater leaf area duration. Despite the considerable increase in leaf area ratio (LAR: leaf area per unit shoot DM), the reduction in RGR of all cultivars over time was the result of a large decline in net assimilation rate (NAR) due to increasing specific leaf area (SLA). Intracultivar variation in the RGR of alfalfa is mainly determined by NAR and SLA, and both were significantly higher for Savas than the other two cultivars. The relative importance of NAR and SLA to RGR changed due to increasing self-shading as the LAI of the canopy increased, creating a trade-off between NAR and SLA.
- MakaleYalnız künye2015Effects of seed-gall nematode, Anguina tritici, on bread wheat grain characteristics and yields in Turkey
Tulek, Adnan; Kepenekci, Ilker; Cifticigil, Tugba Hilal; Ozturk, Irfan; Akin, Kemal; Seidi, Melis; Yildirim, Mustafa; Dababat, Abdelfattah A.
The effects of Anguina triticion wheat yields and agronomic components were investigated at Thrace Agricultural Research Institute, Turkey, during the 2013 and 2014 growing seasons. Evaluations during 2013 focused on the wheat cv. Pehlivan, which is widely cultivated in Turkey. In this cultivar, A. triticiled to a grain infection in infected spikes of 0-100%, with an average of 61.8%. In 2014, yield losses caused by A. triticiwere investigated in four wheat cvs, Pehlivan, Selimiye, Gelibolu and Kate-A. Results indicated that there were significant yield losses averaging 55% in plots infested with A. tritici(average yields = 3.74 t ha -1), as compared to control plots (average yields = 8.38 t ha -1). Yield losses in the four wheat cvs Kate-A, Pehlivan, Selimiye and Gelibolu were estimated as 51.3, 53.2, 56.6 and 59.6%, respectively, with seed infection levels by A. triticiof 21.4, 20.9, 24.4 and 18.3%, respectively.
- MakaleYalnız künye2015Effect of domestic cooking methods on antioxidant capacity of fresh and frozen kale
Ilyasoʇlu, Huri; Burnaz, Nesibe Arslan
The aim of this study was to evaluate the changes in the antioxidant capacity of fresh and frozen kale during domestic cooking methods (e.g., boiling, microwaving, and steaming). The antioxidant activities of the samples were measured using three in vitro assays (1,1-diphenyl-2-picrylhydrazyl assay, 2, 2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid assay, and ferric reducing antioxidant power assay). The steaming treatment was found to be the best cooking method to retain antioxidant compounds, followed by the microwaving and boiling treatments. The frozen uncooked samples exhibited a higher antioxidant capacity than the fresh, uncooked samples, indicating that the freezing process could enhance the antioxidant capacity of the kale.
- MakaleYalnız künye2015Determination of Genetic Diversity Among Wild Grown Apples From Eastern Black Sea Region in Turkey Using ISSR and RAPDs Markers; [Ermittlung der genetischen Vielfalt bei wildwachsenden Apfelsorten mittels ISSR- und RAPD-Markern in der östlichen Schwarzmeerregion der Türkei]
Okcu, Melih; Kalkışım, Özgün; Okcu, Zühal; Karabulut, Besim; Yildirim, Nalan; Agar, Guleray
In this study, we investigated interspecific variations of apple genotypes using ISSR (Inter-Simple Sequence Repeats) and RAPD (Randomly amplified Polymorphic DNA) technique. Total 19 genotypes of wild grown local varieties were collected from Eastern Black Sea region of Turkey and have been studied for the analysis of ISSR and RAPD profile to examine their relationship. From total 53 RAPD and ISSR primer investigated, 28 could amplify clearly and consistently. All bands obtained from ISSR and RAPDs primer were polymorphic. The dendrogram realized from the RAPD and ISSR markers grouped the 19 genotypes into two major clusters. Cluster I comprised ‘Bey Apple’, ‘Fatty Apple’, ‘Golden Delicious’, ‘Yellow Belly Apple’, ‘Bride Apple’, ‘Green Belly Apple’, ‘Summer Apple’, ‘Yomra Apple’, ‘Tavşanbaşı’, ‘Black Belly Apple’, ‘Chest Apple’, ‘Local Marble’, ‘English Apple’, ‘Willow Apple’, ‘Arabian Girl’, ‘Yellow Hıdır’ and cluster II contained ‘Starking Delicious’, ‘Mahsusa’, ‘Amasya Marble’. Genetic diversity data from this study will be helpful in using and exploiting the wild genetic material for breeding purposes as well as for further research.
- MakaleAçık Erişim2014The Population Vigors of Diallel F4 Offsprings of Six Bread Wheat Genotypes for Grain Yield under Irrigated and Rain-Fed Conditions
Yildirim, Mustafa; Çakmak, Mustafa
Grain yield estimate from early segregating populations is an interesting feature of today's wheat breeding programs, and F-1 populations are generally recommended as the most suitable population by researchers. In the present study, we evaluated the population vigor of diallel F-4 offsprings of six bread wheat genotypes (Sultan, Bezostaya, Suzen, Harmankaya, Altay and Gerek) under irrigated (IR) and rain-fed conditions (RF). The experiment as two sets under IR and RF were established in the field of Anatolian Agricultural Research Institute, Eskisehir. The mean of grain yield (5468 kg ha(-1)) of F-4 populations in RF and IR had been lower than the mean of genotypes (5654 kg ha(-1)). The mean of grain yield of genotypes (7062 kg ha(-1)) under IR was higher than F-4 populations (6703 kg ha(-1)), while genotypes and F-4 populations were nearly similar under RF (4246 kg ha(-1) and 4234 kg ha(-1), respectively). The mid-variety population vigor for grain yield varied from -6.70% (Hrm/Grk) to 8.77% (Bez/Grk) under RF, and from -22.58% (Sltn/Alty) to 10.87% (Bez/Suzen) under IR. There was not positive significance population vigor in F(4)s. According to results under RF and IR, F-4 populations are observed as the most suitable populations for realistically estimation of grain yield performance of populations.
- MakaleAçık Erişim2014Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties
Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa
In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of three different legume flours (wheat-legume ratio 80:20). Mixture design approach was used to determine the effect of interactions between pea, chickpea and soy flour on the physicochemical and sensory properties of chips produced with wheat-legume flour mixture. In addition, product optimization was carried out by using ridge analysis to determine the optimum legume flour mixture proportions based on sensory properties of chips samples. Chickpea flour was found to be highest desired component depending on the general acceptability scores of chips. Protein content of chips increased significantly with the addition of soy flour. Optimum limit values of chickpea, pea and soy flour in the legume flour mixture used for the enrichment of the wheat chips were found to be 50-100 g/100 g, 0-60 g/100 g and 0-45 g/100 g legume flour, respectively, with respect to sensory properties. Additionally, ridge analysis results showed that the wheat chips should include only chickpea flour in the legume flour fraction to obtain maximum overall preference score (6.08).
- MakaleYalnız künye2014Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber
Kayacier, Ahmed; Yüksel, Ferhat; Karaman, Safa
In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), frying temperature (160-180 °C), and frying time (40-60 s) on some physicochemical, textural, and sensorial properties of chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with high coefficient of determination (R 2 ≥ 0.728) were constructed. Addition of apple fiber increased the dry matter; ash content; L, a, and b values of samples, while increase of frying temperature caused decrease of the hardness values. Overall acceptability of chips enriched with apple fiber decreased with the increase of frying temperature, but wheat chips enriched with apple fiber and fried at low temperatures received highest sensory score. Ridge analysis showed that maximum taste score would be attained at fiber level = 15 %, frying temperature = 170 °C and frying time = 40 s.
