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- MakaleYalnız künye2026Scopus SJRQ3Effects of Dietary Fibers Obtained from Cold-Press By-products on the in vitro Digestion of Spirulina
Berktas, Serap
This study aimed to investigate the effects of dietary fibers obtained from cold-pressing by-products on the bioactivity of Spirulina (SP) during in vitro digestion. For this purpose, insoluble dietary fibers (CCDL and KCDL) were extracted from cold-pressing by-products of flaxseed and black cumin. SP was combined with CCDL and KCDL, and subjected to an in vitro digestion protocol (INFOGEST). The results showed that the total phenolic content of SP decreased after oral and gastric digestion with the addition of dietary fiber. After small intestinal digestion, the total phenolic content increased. Antioxidant activity values (DPPH and ABTS) decreased in the presence of dietary fiber, while chlorophyll values increased after small intestinal digestion. In particular, in the presence of CCDL, the chlorophyll content increased from 1.61 mg g(-1) to 4.48 mg 2 g(-1) after small intestinal digestion. Furthermore, the bioactivity values of SP after in vitro digestion varied depending on the type of dietary fiber. While KCDL was effective in increasing phenolic compound content, CCDL was more effective in increasing chlorophyll content. Considering the bioactivity values of SP after oral, gastric, and small intestinal digestion, it was determined that the values increased especially in the small intestine. This highlights the possibility that the bioaccessibility and therefore the bioavailability, of SP can be increased through the incorporation of dietary fiber. The addition of bioactive compounds to the development of functional foods rich in dietary fiber has advantages for the food industry in terms of designing and improving healthy foods. This study emphasizes that the in vitro digestion of Spirulina is regulated in the presence of CCDL and KCDL, and that the addition of dietary fibers may contribute to the potential health benefits of Spirulina.
- MakaleAçık Erişim2021Scopus SJRQ2Deep 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.
AtıfScopus17WoS16OpenAlex15İncele - MakaleYalnız künye2020Scopus SJRQ2Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed
Yuksel, Ferhat; Ilyasoglu, Huri; Baltaci, Cemalettin
A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 °C, and frying time: 40–60 s) on the nutritional properties, fatty acid composition and oxidative stability of the snack chips were evaluated via Response Surface Methodology (RSM). The response models explaining 72–96% variability in the responses were obtained. Only sage seed flour presented significant effects on the nutritional properties (p < 0.05). The interaction term of sage seed flour and frying temperature showed significant effects on the fatty acid composition (p < 0.05). The sage seed flour could decrease total starch and in vitro glycemic index and increase total dietary fiber. The snack chips contained unsaturated fatty acids more than 60%, and their oils had acceptable peroxide value. The fortification of corn-based snack with sage seed enhanced the nutritional value.
AtıfScopus9OpenAlex9İncele