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    Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
    (Springer India, 2019) Demirci, Talha; Ozturk Negis, Hale Inci; Orac, Aysun; Konak Goktepe, Cigdem; Sozeri Atik, Didem; Aktas, Kubra; Demirci, Sumeyye
    The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.
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    Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
    (Elsevier, 2020) Demirci, Talha; Sert, Durmus; Aktas, Kubra; Atik, Didem Sozeri; Negis, Hale Inci Ozturk; Akin, Nihat
    The yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. pantacasei F19 counts was higher than 10(6) CFU/g at the end of storage.
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    Influence of wheat germ and ?-glucan on some chemical and sensory properties of Turkish noodle
    (Springer India, 2015) Aktas, Kubra; Bilgicli, Nermin; Levent, Hacer
    Wheat flour used in Turkish noodle (eriAYte) production was replaced with wheat germ (0, 10, 20 and 30 %) and beta-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), weight increase (WI) and cooking loss (CL) were also determined. Wheat germ increased the ash, protein, fat and mineral contents of the noodles. beta-glucan had an improving effect especially on Ca, Fe, Mg and P contents of noodle samples. While wheat germ raised VI values of the noodle, beta-glucan had a negative effect on VI. The CL of noodle samples varied between 5.8 % and 7.3 %. Decreasing sensory scores obtained at high level of wheat germ with and without beta-glucan. The present results showed that wheat germ and beta-glucan have a good potential for increasing nutritional quality of noodle.
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    Utilization of citrus albedo in tarhana production
    (Vup Food Research Inst, Bratislava, 2014) Bilgicli, Nermin; Aktas, Kubra; Levent, Hacer
    In this study, albedos of lemon, orange and grapefruit replaced wheat flour at 5% and 10% level in tarhana formulation. Selected chemical (ash, protein, cellulose, lipids, mineral, total phenolic content, antioxidant activity and pH), functional (water and oil absorption capacity, foaming capacity and stability) and sensory properties, colour values of tarhana were determined. All replacement levels of citrus albedo samples increased (p < 0.05) ash, cellulose, Ca, Fe, K contents and antioxidant activity of tarhana compared to control. Tarhana sample containing 10% lemon albedo had the highest antioxidant activity (220.50 mmol center dot kg(-1), expressed as Trolox equivalents), Cu (10.6 mg center dot kg(-1)), Fe (36.9 mg center dot kg(-1)), K (5378.0 mg center dot kg(-1)) and Zn (13.1 mg center dot kg(-1)) contents. Compared to control tarhana, 10% addition levels of citrus albedo gave lower lightness (L-*) and higher yellowness (b(*)). Citrus albedo addition had a significant (p < 0.05) effect on oil absorption capacity and foam stability. Tarhana soup with orange and lemon albedo gained higher taste and sourness scores than tarhana soup containing grapefruit albedo.