Sürdürülebilir Kalkınma Amaçları

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• MakaleAçık Erişim2021/r/gumushane/13305
  Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes

  Bektaş, Müberra; Ertop, Müge Hendek

  Introduction. The present study aims to determine the relationship between phytic acid (PA) content/digestibility rate of the grains, which are widely consumed in daily diet, and the methods often used in preparing food for consumption. Materials and methods. In this study, the dephytinization effect of soaking (for 12 h), boiling (at 100 °C for 1 h), autoclaving (at 121°C for 15 min), fermentation (at 25-27 ℃), and germination processes on several grains were studied. PA contents, Mineral Digestibility (MD, %), and Protein Digestibility (PD, %) were determined, and their effects comparatively evaluated before and after processes. Results and discussion. There were decreases in PA contents in legumes and cereals for all the methods applied. Fermentation (<800 mg/100 g) of the flour and germination for the other samples (<700 mg/100 g) were found to yield more effective results to PA degradation. Between 20-70% reduction by fermentation and 50-80% reduction by germination of PA contents in the samples were found. Moreover, MD level in cereals, which was especially low before germination, increased up to 2 times after the germination. PD, %, was found to increase with the effect of the processes, except for boiling and soaking. Especially germination process was more effective in tems of PD. Increasing rate of PD for ten bean samples was up to 200%. Wheras the PA contents in the cereal flour samples after their spontaneous fermentation were decreased, their digestibility values were increased statistically (p<0.05). Conclusions. All processes applied such as soaking, fermentation, or heat treatments, which are widely used to preparation of the grains, provide an advantage in dephytinization at different rate. Combined use of techniques such as soaking, and boiling which are used in the preparation of various cereal and legume products for consumption, is also be effective in terms of nutritional quality and their combinations were proposed.

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• MakaleAçık Erişim2020/r/gumushane/14697
  Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein

  Ertop, Muge Hendek; Bektas, Muberra; Atasoy, Rabia

  Introduction. The aim of the study was to the examination of effects of the milling process which were applied differently to cereals for commercially flour production, on the phytic acid, microelement, and in-vitro digestibility. Materials and methods. The nutritional consequences of the milling processes of the cereals (wheat, barley, rye, oat, paddy) were evaluated by examining protein, ash, phytic acid, mineral contents, and protein/mineral digestibility rates. Mineral contents were measured by inductively coupled plasma optical emission spectroscopy (ICP-OES), protein content by Kjeldahl method, and mineral digestibility and phytic acid were determined by in-vitro assays. Results and discussion. The dehulling/debranning process increased the protein digestibility rate over to 65% and decreased phytic acid content significantly (p0.05) of the cereal grains except for rye. The mineral digestibility raised for all grain samples, but it was evaluated statistically insignificant (p0.05). The rice flour was the sample that had the lowest phytic acid content (921.87 mg/100g) and the highest mineral digestibility rate (58.35%). Although the contents of total ash and some of the minerals (Na, Ca, K, Mg, Zn, Fe, Ba, and P) decreased in flours especially in wheat and paddy, the rate of some minerals (Na, Mg, Zn, Fe, and Al) increased due to their distribution and localization in the grain layers, especially in rye and oat. The result of the study has shown that the level of the minerals changed depending on the bran/hull content of the grains, and the milling process was more effective on phytic acid content and on protein digestibility than on the mineral digestibility. While the phytic acid content was located on the outer layer of the grain, it was decreased in the kernel. Conclusions. Although the phytic acid content which affects the digestibility of the cereals were reduced by the milling process, the combination of different treatments such as soaking, fermentation could be suggested for improving the nutritional quality of the cereal.

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• MakaleYalnız künye2018/r/gumushane/15195
  Quality 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.

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• MakaleYalnız künye2018/r/gumushane/15034
  Shelf-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.

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• MakaleAçık Erişim2016/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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