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36 →- MakaleAçık Erişim2026Enhancement 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.
- MakaleAçık Erişim2025SOME PHYSICOCHEMICAL, COLOR, COOKING, BIOACTIVE AND SENSORY PROPERTIES OF TURKISH NOODLES: ENRICHED WITH ARONIA POWDER (ARONIA MELANOCARPA)
Karademir, Emine; Yuksel, Ferhat; Baltaci, Cemalettin
Aronia (Aronia melanocarpa) is a fruit with a high polyphenol content, and its use is increasing due to its potential health effects with increased polyphenol content. The widespread consumption of Turkish noodles and similar products in society is important for increasing their nutritional quality. The aim of this study was to evaluate the physicochemical, color, bioactive, and sensory properties of noodle samples to which aronia powder was added at different concentrations of 2%, 4%, 6%, 8%, and 10%, respectively. Total Polyphenol Content (TPC), Total Antioxidant Capacity (TAC), and Total Flavonoid Content (TFC) amounts were found to be significantly increased (p<0.05). In addition, significant increases were found in the antioxidant activity (ABTS(center dot+), DPPH and FRAP) of the samples. According to the sensory evaluations, the noodles with 8% aronia had a high level of general acceptability, while the group with 10% aronia had a lower level. Consequently, we observed that adding aronia could yield an acceptable noodle enriched in bioactive components.
- MakaleAçık Erişim2025In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour
Yuksel, Ferhat; Çağlar, Sümeyye
In the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0–10–20–30–40 and 50 g 100 g−1) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g−1. The highest acrylamide content (247.54 µg/kg) was obtained using an einkorn flour level of 40 g 100 g−1. Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g−1) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.
- MakaleAçık Erişim2024Rheological properties of pestil enriched wheat, potato and corn flour using simplex lattice mixture design
Yuksel, Ferhat; Yavuz, Busra; Tunç, Merve Tuğçe
In this study, pestil was made using various concentrations of wheat, corn, and potato flours and the ideal flour combination amounts were determined using the simplex lattice mixture design technique. The apparent viscosity, G' (elastic modulus), G'' (viscous modulus), and tan δ (G''/G') analyses were determined. In all samples, it is seen that viscosity reduces while shear rate increases. This type of behaviour is pseudoplastic behaviour. While the highest apparent viscosity was observed in the 13th sample (12 g/100 g potato flour), the lowest was seen in the 11th sample (12 g/100 g wheat flour). In all samples, the elastic modulus (G') was higher than the viscous modulus (G''). The ANOVA table shows that linear data have a significant (p<0.05) effect on apparent viscosity, G', G'', and tan δ values. In general, formulations using potato flour show higher apparent viscosity values. Also, it is observed that the tan δ, G', G'' and apparent viscosity values increase with the addition of potato flour.
- MakaleAçık Erişim2024PRODUCTION OF DEEP-FRIED WHEAT CHIPS USING PURPLE WHEAT FLOUR: PHYSICOCHEMICAL, TEXTURAL, SENSORY PROPERTIES AND OPTIMIZATION
Kaya, Şemsettin; Yuksel, Ferhat
The aim of this study was to develop alternative and healthy deep-fried chips by fortifying wheat chips with purple wheat flour (PWF). The effect of process variables (PWF content: 0-100%, frying temp. and time: 170-190 °C and 40-60 s) on the physicochemical, textural, instrumental color, sensorial properties, and optimization of the chips were investigated using response surface methodology. The levels of PWF in the chips receipt dramatically reduced oil uptake (by 23%), whereas the protein content of chips increased of the end products. The instrumental hardness of the enriched chips increased while sensory firmness decreased with increasing PWF. Generally, the chips enriched with PWF received the highest overall acceptability score by the panelists. Higher desirability (optimization results) and the process variables were determined as a 0.73 and 92.72 g/100g PWF, 170 °C, 40 s, respectively. These findings show that PWF can be easily incorporated into products that involve deep-fried chips.
- Derleme MakaleYalnız künye2022Evaluation of By-Products of Potato Peel as Food Additive
Yuksel, Ferhat; Durmaz, Aysun
The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the produc-tion, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, car-bohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.
- MakaleYalnız künye2022Some physicochemical, color, bioactive and sensory properties of a pestil enriched with wheat, corn and potato flours: An optimization study based on simplex lattice mixture design
Yuksel, Ferhat; Yavuz, Büşra; Baltacı, Cemalettin
In this study, a dried fruit roll up (pestil) was produced by using different concentrations of wheat, corn and potato flours. Simplex lattice mixture design technique was performed to determine the best flour mixture levels. The highest Hydroxymethylfurfural (HMF) was observed in the 13th sample with 6.60 mg/kg; and the lowest was in the 4th sample with 1.42 mg/kg. It was observed that the total phenolic content of the samples varied between 783.0 and 2154.8 mg GAE/kg and this variation was significant (p < 0.05). Significant increases in the antioxidant activities (total antioxidant and DPPH) of the samples were also determined in the pestil samples. Generally, sensory properties of the pestil samples significantly decreased by the increase of potato flour in the mixture and corn and wheat flours exhibited similar sensory properties. The optimum flour mixture was determined according to the sensory analyses, and it was determined that the best pestil formulation can be produced by incorporating 4.69 g wheat flour and 7.39 g corn flour per 100 g.
- MakaleAçık Erişim2021Deep 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.
- MakaleAçık Erişim2021In vitro glycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips
Kaplan, Mahmut; Yüksel, Ferhat; Karaman, Kevser
In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39–8.28, 23.58–29.10 and 5.59–6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples.
- MakaleAçık Erişim2020Investigation of Some Physicochemical, Color and Sensory Properties of Mulberry Pestils Enriched with Coconut Flour
Yuksel, Ferhat; Yavuz, Busra; Baltaci, Cemalettin
The aim of this study was to investigate some physicochemical, color and sensory properties of mulberry pestils enriched with coconut flour at four different concentrations (0-2-4 and 5 g/100g). Following shaping of the enriched herle samples were dried and analyses were conducted. Moisture values of the pestils were in the range of 11.65-21.39 g/100g and increased significantly (p<0.01) with the addition of coconut flour. Viscosity values of samples decreased significantly (p<0.01) with the addition of coconut flour. The HMF contents of samples were determined in the range of 11.64-21.55 mg/kg. Maximum sucrose content (27.63 %) was found at 2nd sample while minimum sucrose content (24.61 %) was determined at 1th sample. No significant difference was determined for the color/appearance, firmness/softness, stickiness and overall acceptability scores of the samples (p >0.05) while there was significant difference smell/taste scores (p<0.05). Generally, the best of the trying of design was found to be 2nd design (included 2 g/100g coconut flour) by panelists. In this study, it was seen that a softer, generally accepted and alternative pestil can be produced by using coconut flour.
Tam Kayıt
| Alan | Değer | Dil |
|---|---|---|
| dc.date.accessioned | 2026-10-22T10:19:58.457584726Z | |
| dc.date.available | 2026-10-22T10:19:58.457584726Z | |
| dc.identifier.uri | https://rdlopen.rawdatalibrary.net/r/gumushane/12342 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.title | Yuksel, Ferhat | |
| dspace.entity.type | Person | |
| person.affiliation.name | Food Engineering Department, Faculty of Engineering and Natural Science, Gumushane University, Gumushane, 29100, Türkiye, Nutrition and Dietetics Department, Faculty of Health Science, Nigde Omer Halisdemir University, Nigde, 51700, Türkiye | |
| person.familyName | Yuksel | |
| person.givenName | Ferhat | |
| person.identifier.scopus | 55531431000 | |
| person.name.variant | Yuksel, F. | |
| person.status | unverified |