Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Ertop, M.H.(1)
• Hayta, M.(1)
• Kaya, Şemsettin(1)
• Yuksel, Ferhat(1)
• Şeker, I.T.(1)

• MakaleAçık Erişim2026Scopus SJRQ1/r/gumushane/13685
  Enhancement of bioactive properties and antioxidant activity in wheat chips enriched with purple wheat flour

  Yuksel, Ferhat; Kaya, Şemsettin

  The objective of this study was to develop wheat chips fortified with purple wheat flour (PWF) and to evaluate the effects of PWF incorporation, frying temperature, and frying time on starch fractions, bioactive properties, antioxidant activity, and acrylamide formation. Response Surface Methodology was applied to assess the effects of PWF concentration (0%–100%), frying temperature (170–190 °C), and frying time (40–60 s) on the quality and functional properties of wheat chips. Resistant starch ranged from 0.51 to 0.80 g/100 g and increased slightly with higher PWF levels; this increase was found to be statistically significant. Acrylamide content was found to be a statistically significant parameter (p < .05), showing a decreasing trend from 1,362.68 to 1,082.76 μg/kg with increasing levels of PWF incorporation. Total phenolic, flavonoid, anthocyanin, and antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), free radical scavenging capacity (ABTS)) significantly improved with PWF enrichment, whereas ferric reducing antioxidant power showed no notable change. These findings indicate that PWF can be effectively incorporated into deep-fried wheat chips, enhancing their functional and bioactive properties while reducing acrylamide formation.

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• MakaleAçık Erişim2016Scopus SJRQ3/r/gumushane/11604
  Physicochemical 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.

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  AtıfScopus13·WoS12·OpenAlex16

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