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Öğe The assessment of leavened and unleavened flat breads properties enriched with wheat germ(Codon Publications, 2015) Levent, H.; Bilgicli, N.; Ertas, N.Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the flat breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened flat breads containing CWG had higher overall acceptability scores than leavened flat breads prepared with FWG. CWG usage over 20% level in leavened flat bread and over 10% level in unleavened flat bread caused a decrement in overall acceptability scores of flat breads.Öğe Effect of milled lupin products and transglutaminase on some properties of noodle(Codon Publications, 2015) Bilgicli, N.; Ibanoglu, S.In this study, wheat flour used in Turkish noodle (eriste) production was replaced with lupin flour (10, 20 and 30%) and lupin bran (10, 15 and 20%). Transglutaminase (TG) enzyme was used to improve technological properties of noodle. Some physical, chemical and sensory properties of the noodles were determined. As the lupin flour (LF) or lupin bran (LB) increased in the noodle formulation, water uptake values decreased, and cooking loss increased significantly (P<0.05). TG addition decreased the cooking loss values of noodles containing LF/LB. LF improved the nutritional status of noodle in terms of ash, protein and fat content, while significant (P<0.05) increase was observed in ash content of noodles prepared using LB. Calcium, copper, iron, magnesium, manganese and zinc content of noodle samples increased between 0.9 and 134 times with LF/LB substitution. Raw and cooked noodle samples with LF incorporated had the highest sensory scores particularly at 10% level.Öğe Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle(Wageningen Academic Publishers, 2014) Bilgicli, N.Quinoa flour (QF) was used in noodle formulation up to 30% level with and without buckwheat flour (BF). Some chemical properties (ash, protein, cellulose, fat and minerals), phytic acid (PA), colour values, cooking quality and sensory properties of noodles were determined. Ash, fat and PA content of noodle increased with QF or QF:BF blends addition, and the highest values were obtained with 30% QF. PA content increased from 142 mg/100 g to 578 mg/100 g with 30% QF usage. Significant (P<0.05) increases were obtained in copper, iron, potassium, magnesium, phosphorus and zinc (Cu, Fe, K, Mg, P and Zn) content of noodle in all addition levels of QF or QF:BF blends compared to control. Increment ratios in Cu, Fe, K, Mg, P and Zn content of noodle containing 30% QF:BF were found as 72.7, 36.9, 54.5, 158.1, 35.3 and 58.6%, respectively. Blends of QF:BF negatively affected L* values of noodles. The highest cooking loss values were obtained with QF:BF blends over 10% addition levels. The overall acceptability scores of cooked noodle containing 30% QF or 20-30% QF:BF blends were found lower than that of the control.Öğe Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta(Wageningen Academic Publishers, 2018) Madenci, A. B.; Bilgicli, N.; Turker, S.In this study, different sources of antioxidant (flaxseed, black cumin and pomegranate seed) and dietary fibre (wheat fibre, oat fibre and barley fibre) were used in fresh and dry pasta formulation to improve functional properties of pasta. Antioxidant (5%) and dietary fibre (15%) sources were replaced with wheat semolina in pasta formulation. These functional ingredients both individually and in combinations were used to create nine different pasta formulations. Control fresh and dry pasta were prepared using wheat semolina. The effect of different ingredients and drying process on some physical (colour values, cooking properties and firmness), chemical (ash, protein, fat, total dietary fibre, antioxidant activity, total phenolic, phytic acid and mineral matter contents) and sensory properties of pasta were determined. Antioxidant activity, total phenolic and phytic acid contents were also determined in the raw and cooked form of fresh and dry pasta. Colour values (L* and b*) and sensory properties of fresh pasta were found superior in comparison to dry pasta. Drying process did not affect the antioxidant activity and total phenolic contents of raw pasta, on the other hand phytic acid content decreased significantly (P< 0.05) with drying application. Fresh pasta containing oat fibre and pomegranate seed has the highest antioxidant activity and total phenolic content in both raw and cooked form. In fresh pasta, combination of dietary fibres and antioxidant sources resulted in the greatest increments with respect to Ca, Fe, K, Mg, P and Zn contents, followed by the sources of oat and barley fibres. Combinations of antioxidant and dietary fibre improved the chemical and nutritional properties of pasta samples whereas black cumin had the most negative effect on the sensory quality of pasta despite its high antioxidant capacity.Öğe Effects of immature wheat on some properties of flour blends and rheological properties of dough(Wageningen Academic Publishers, 2017) Levent, H.; Bilgicli, N.In this study, Bezostaya-1, Gerek-79 and Kiziltan-98 wheat cultivars were harvested at two different maturity stages. Flour of immature wheat were used for preparation of flour blends as whole wheat flour of immature wheat (WFIW) or refined white flour of immature wheat (RFIW). For flour blend preparation, WFIW replaced commercial whole-wheat flour at 0, 10, 20 and 30% and RFIW replaced commercial refined white flour at 0, 5, 10 and 15% ratios. These flour blends were used for preparation of leavened and unleavened bread. As well as some qualitative properties of wheat and flour blends, some physical properties of leavened bread (weight, volume, specific volume, hardness and crust colour) and unleavened bread (diameter, thickness, spread ratio and crust colour) were determined. Thousand kernel weight, test weight and gluten index values of wheat increased with the progress of the maturity stage. Immature wheat flour decreased water absorption, development time and dough stability in WFIW blends, and decreased only dough stability in RFIW blends. Leavened bread produced with flour blends of Bezostaya-1 were found superior in terms of physical bread properties. The adverse effect of WFIW flour on volume, specific volume, symmetry and hardness of bread was obtained at 30% replacement level. For unleavened bread, utilisation of WFIW or RFIW blends in dough formulation improved diameter and spread ratio of flat bread. Considering some of the physical properties of leavened and unleavened bread, it can be concluded that optimum usage ratio of WFIW and RFIW were 20 and 10%, respectively.Öğe Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread(Wageningen Academic Publishers, 2016) Levent, H.; Bilgicli, N.Three different wheat cultivars (Bezostaya-1, Gerek-79 and Kiziltan-98) were harvested at 2 maturity stages. Whole-wheat flour of immature wheat (WFIW) at 20% level and refined white flour of immature wheat (RFIW) at 10% level replaced commercial whole-wheat flour and refined white flour, respectively. Leavened and unleavened breads were prepared with those WFIW and RFIW flour blends. Some nutritional and antinutritional properties (ash, protein, fat, crude fibre, phytate phosphorus, phytic acid, minerals, total phenolic contents and antioxidant activity) of immature wheat and both types of bread were determined. The phytate phosphorus, phytic acid, total phenolic, P and K content of wheat decreased (P< 0.05) with maturity. P, K, Fe and Zn content of bread prepared with Kiziltan-98 flour blends was found higher than that of other breads. The usage of WFIW at first maturity stage in leavened/unleavened bread preparation, increased the ash, total phenolic, mineral content and antioxidant activity compared to bread prepared with commercial whole-wheat flour. It was concluded that immature wheat especially at early stage of maturity is a rich source of nutrients for enriching leavened/unleavened bread prepared with WFIW flour blends.Öğe Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana(Wageningen Academic Publishers, 2014) Ertas, N.; Bilgicli, N.; Ozcan, S.; Sari, S.Tarhana is a fermented cereal-yoghurt-vegetable based product that contains high amounts of protein, mineral and vitamin. In this research, lupin yoghurt (LY) was produced from fermented lupin milk, and replaced with cow's milk yoghurt up to 100% (w/w) level in tarhana formulation. LY substitution increased protein content of final product from 13.12% up to 14.87%. The redness (a*), yellowness (b*) and hue values of tarhana samples changed significantly (P<0.05) with LY usage. Tarhana samples prepared with 100% LY had the lowest a* and b*, and the highest hue values. Tarhana containing high amounts of LY had rich copper, iron, manganese and zinc contents compared to control tarhana. Especially manganese content of the tarhana increased up to 177 times with LY substitution. While LY over 25% level improved the functional properties such as foaming capacity, water absorption capacity and emulsifying activity of tarhana samples, foaming stability was negatively affected by LY substitution. Colour, taste, consistency, sourness and overall acceptability scores decreased at high substitution levels of LY.Öğe Influence of some additives on dough and bread properties of a wheat-lupin flour blend(Codon Publications, 2014) Bilgicli, N.; Demir, M. K.; Yilmaz, C.Effects of some enzymes (transglutaminase; TG and glucosoxidase; GO), emulsifiers (sodium stearoyl-2-lactylate; SSL, diacetyl tartaric acid esters of mono and diglycerides; DATEM, and SSL+DATEM combination) and oxidant (ascorbic acid; AA) on the properties of dough and bread made of a wheat flour (WF) and lupin flour (LF) blend were determined. LF replaced with WF at a 15% level in all dough formulation. All additives except TG increased development time and stability of dough containing 15% LF. While the highest dough energy obtained with AA addition, maximum resistance value increased from 217 BU up to 434 BU with TG usage in dough formulation. SSL+DATEM combination gave highest bread volume and lowest crumb hardness at 24 and 72 h. Generally, SSL+DATEM and AA had a more positive effect on symmetry, pore structure and crumb texture of the bread than the other additives. For improvement of the properties bread prepared with WF-LF blend, SSL+DATEM combination as emulsifier and AA as oxidant can be recommended. Effect of TG and GO on bread properties were found limited compared to AA.Öğe QUALITY EVALUATION OF WHEAT GERM CAKE PREPARED WITH DIFFERENT EMULSIFIERS(Wiley-Hindawi, 2013) Levent, H.; Bilgicli, N.Wheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of wheat germ particle size, emulsifier type and wheat germ level on batter and cake quality were investigated. Coarse wheat germ (CWG) usage in cake formulation gave better cake physical properties than fine wheat germ (FWG). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM. Wheat germ addition (CWG/FWG) increased the ash, protein, fat and mineral contents (Ca, Cu, Fe, Mg, Mn, P, K and Zn) of the samples. Crust and crumb color of the cake samples were significantly (P<0.05) affected by wheat germ addition. As a result, CWG can be incorporated into cake formulation up to 20% level with the aid of SSL. Practical ApplicationsWheat germ is rich in ash, protein, fat and mineral contents compared with wheat flour. Because of its rich composition, wheat germ is used for nutritional enrichment of various cereal products. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride are anionic emulsifiers composed of hydrophilic and hydrophobic fractions. Their usage in bakery products provides some advantages, such as crumb softness and air incorporation. This study aimed to improve the nutritional quality of cakes without compromising the physical and sensory quality. The 20% enrichment level of coarse wheat germ with 0.5% SSL gained reasonable score in sensory analyses. By using wheat germ, it could be possible to produce palatable cake with increased nutritional quality.Öğe Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads(Wageningen Academic Publishers, 2015) Yildiz, G.; Bilgicli, N.Whole buckwheat flour (WBF) was used in leavened flat bread (bazlama) and unleavened flat bread (yufka) formulations to improve the nutritional status of flat breads. WBF replaced wheat flour at 10, 15, 20, 25 and 30% levels in both flat breads. The effects of WBF on some rheological properties of dough and some physical, chemical and sensory properties of flat breads were studied. The effects of some additives (gluten and sodium stearoyl-2-lactylate; SSL) for improving dough rheology and bread properties were also investigated. For this purpose WBF replaced wheat flour at 20, 30 and 40% levels in flat bread formulation with the aid of additives. WBF increased water absorption and development time values of dough up to 93.3% and 14.4 min, respectively. While dough stability, energy and resistance values were adversely affected by an increasing level of WBF, usage of gluten and SSL improved those parameters significantly. Ash, protein and crude fibre content of both flat breads were found at the highest ratio in 30-40% level of WBF with additive combination. Phytic acid content ranged between 163.03 and 651.04 mg/100 g in bazlama and between 220.01 and 772.34 mg/100 g in yufka samples. Fe, K, Mg and P contents of both flat breads increased with an increasing amount of WBF in formulation. Mineral content of bazlama samples increased from 0.96 to 1.72 mg/100 g for Fe, 165.92 to 272.71 mg/100 g for K, 36.21 to 109.01 mg/100 g for Mg and 131.13 to 264.72 mg/100 g for P with 40% WBF usage. WBF content above 10% caused an increment in darkness, yellowness and redness of the flat bread samples. A sensory analysis revealed that the taste and odour score decreased above the 20% WBF level for bazlama and 30% WBF level for yufka compared to control bazlama/yufka.Öğe Utilisation of cereal-legume flour blends in commercial and traditional bread(Wageningen Academic Publishers, 2018) Yaver, E.; Bilgicli, N.Commercial or traditional breads are commonly produced using refined wheat flour that contains limited amount of beneficial compounds such as minerals, dietary fibre, vitamins and phytochemicals which are mainly present in whole flours of cereals and legumes. In food formulations, cereals and legumes can be used together to complement their nutritional values e.g. to synergetically benefit from essential amino acids. In the present study, cereal-legume flour blend (CLFB) consisting of equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) flours was obtained and then used at different ratios (0, 5, 10, 15, 20, 25 and 30%) in the production of commercial bread (CB) and traditional flat bread (TFB) to improve nutritional properties. The effect of CLFB on physical, chemical and sensory properties of breads was investigated. CB containing high ratios of CLFB (25-30%) has the highest yellowish and reddish colour in bread crumb. Increased ratio of CLFB in bread formulations lowered the volume in CB and enhanced the hardness of bread. Both CB and TFB revealed the highest chemical properties at the maximum percentage of CLFB (30%), with the most notable increases in protein, phytic acid, Ca, Fe, K, Mg and Mn contents. CB and TFB containing 5% CLFB demonstrated a better overall acceptability than control, and increased ratios of CLFB (10-15%) in CB showed similar overall acceptability scores to control bread. However, high ratios of CLFB decreased overall acceptability of CB and TFB samples. As a result, increasing amount of CLFB enriched the nutritional composition of breads, but high utilisation ratios of the CLFB (25-30%) resulted in some technological and sensory losses on breads. Those losses can be overcome with the help of specific additives.
