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The biogenic amine and mineral contents of different milling fractions of bread and durum wheat (Triticum L.) cultivars
(Elsevier, 2020) Karayigit, Belgizar; Colak, Nesrin; Ozogul, Fatih; Gundogdu, Ali; Inceer, Huseyin; Bilgicli, Nermin; Ayaz, Faik Ahmet
Comparative analysis of biogenic amines (BA) and mineral element contents in various bread and durum wheat (Triticum L.) cultivars from different milling fractions (whole flour, bran, white flour and semolina) were studied. Concentrations of 5 BA (putrescine, spermidine, spermine, agmatine and serotonin) and 10 elements (Ca, Mg, Na, K, P, Zn, Cu, Al, Mn, and Fe) in the milling fractions were analysed using high-performance liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry, respectively. The bran milling fraction showed the highest agmatine content in all cultivars, which also had considerable amounts of spermidine (range: 34-40 mg/100 g dw), followed by whole and white wheat flours, and semolina. The major mineral in bran was P followed by K and Mg. In general, the bread wheat cultivars showed higher mineral contents than the durum wheat cultivars, while on the other hand, BA content in bread wheat cultivars was generally lower than in durum wheat cultivars. The variation in BA and minerals content in the wheat cultivars can be used in wheat breeding programs to improve the nutritional quality of wheat grains. The milling fraction was more important in the distribution of BA and minerals in grains than the cultivar. The contents and the differences in the milling fractions are also important when foods or feeds are being formulated.
Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours
(Springer India, 2020) Demir, Berat; Bilgicli, Nermin
In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p < 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties.
The comparison of lupin milk with soy milk as an alternative egg substitute for cake production
(Wiley, 2022) Aslan, Mine; Bilgicli, Nermin
This study was aimed to produce low-egg cake by replacing 0%, 25%, 50%, and 75% of egg used in cake production with legume milk obtained from soy and lupin. Some physical, chemical, and sensory properties of the cakes prepared with the different replacement ratios of legume milk were determined. Cakes containing soy milk gave higher amounts of ash, fat, total phenolic content (TPC), antioxidant activity, Ca, K, Mg, and P compared to lupin milk substituted cakes. Crust and crumb L* and b* values of cakes prepared using lupin milk were found to be higher than those using soy milk. Increasing legume milk ratio in the cake formulation decreased the volume index and increased the hardness. Utilization of lupin milk gave higher cake volume index and lower hardness compared to soy milk. According to the sensory analysis results, the substitution of egg with 75% soy or lupin milk caused a decrease in the overall acceptability score. Practical applications Egg is an important ingredient for cake formulation. High usage ratio of egg causes both increase in the cost of the product and has negative effects on human health with its high cholesterol content. On the other hand, some people may prefer products with low egg content or eggless. In recent years, various substitutes, mainly vegetable protein-based products, have been used as egg substitutes in food science. This study aimed to develop a cake formulation using soy milk and lupin milk as egg replacer. The use of soy milk as an egg replacer has been studied before, but this study revealed that lupin milk used as an alternative to soy milk, can be a new food ingredient as an egg replacer in cake formulation.
Determination of the physical, chemical and antinutritional properties of firik and einkorn bulgur
(Wiley, 2023) Pekkirisci, Busra; Bilgicli, Nermin; Cankurtaran-Komurcu, Tekmile
Background and ObjectivesHulled wheat varieties and immature grains are seen as interesting raw materials in the production of grain-based products. More research is needed on the quality, functional and nutritional properties of einkorn and immature wheat products, which are processed and consumed by many societies under different names. This study was carried out to evaluate the physical and nutritional properties of einkorn bulgur and firik (bulgur produced from immature wheat) samples sold in the market. FindingsThe firik samples had higher ash, fat and free, bound and total phenolic content, antioxidant activity and lower protein content than einkorn bulgur. Low phytic acid content of firik obtained from immature wheat was found to be remarkable. The total yellow pigment, Ca and Mg contents were found to be 5.4, 1.3, and 1.3 times higher in firik samples than in einkorn bulgur. The weight increase value obtained as a result of the cooking test was found to be lower in firik samples compared to einkorn bulgur. ConclusionsBoth types of bulgur showed superior characteristics in terms of nutritional value and functional properties. Significance and NoveltyIt has been determined that firik and einkorn bulgur are two important products in terms of healthy nutrition with their functional components. It is an introductory study in terms of expanding the usage area of valuable ancient wheat and immature durum wheat and processing it into new products.
Development of gluten-free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties
(Wiley, 2022) Keskin, Hatice Kilic; Bilgicli, Nermin; Yaver, Elif
In this study, gluten-free tarhana samples were developed through the inclusion of chickpea, common bean, lentil, soybean, and lupin flours at different levels (0-75%). Effects of legume flour type and level on the quality of tarhana were evaluated. Increasing legume flour levels markedly improved all of the measured chemical and nutritional properties of the samples. Among the legume flours, soybean flour revealed the greatest ash, protein, total phenolic, and mineral content in tarhana. Also, tarhana containing lupin flour had the lowest phytic acid content (76.75 mg/100 g) as well as similar total phenolic content to tarhana containing soybean flour. Lentil flour provided higher viscosity in tarhana compared to the other legume flours. The results showed that legume flours had the potential to produce high nutritional quality gluten-free tarhana with rich protein and mineral content. Novelty impact statement Tarhana is a Turkish traditional fermented food product, which is consumed as a soup. This study demonstrated that developed functional gluten-free tarhana formulations using legume flours can be a healthy and nutritious alternative for celiac patients as well as people who prefer a gluten-free diet. It was also revealed that the tarhana production process is important in reducing the high phytic acid content of legume flours.
Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker's yeast
(Elsevier, 2022) Keskin, Hatice Kilic; Bilgicli, Nermin; Yaver, Elif
Many gluten-free foods are prepared from starch-rich ingredients with low protein and fiber content, resulting in poor nutritional and functional quality. In this study, five different composite legume flours which are prepared from different levels of chickpea, lentil, common bean, soybean and lupin flours were used at 75% level in gluten-free tarhana formulations to improve nutritional quality. Also, effect of baker's yeast (Saccharomyces cerevisiae) at different levels (2.5% and 5.0%) on physicochemical and sensory attributes of the samples con-taining composite flours was investigated. The inclusion of composite flours (75%) resulted in lower L* and hue values in tarhana than gluten-free sample without composite flour. The viscosity of tarhana soup containing 25% chickpea+50% lentil composite flour (F2) was similar to traditional wheat tarhana soup (p > 0.05). The utilization of composite flours containing 50% chickpea+25% lentil (F1), F2, and 25% chickpea+25% lentil+25% common bean (F3) in tarhana revealed comparable oil absorption capacity to wheat tarhana. Be-sides, pH and foaming capacity values of the samples containing composite flours were greater than wheat tarhana and gluten-free tarhana without composite flour. The addition of composite flours elicited markedly higher ash, protein, fat, and mineral content. While phytic acid concentration of tarhana enhanced with the incorporation of composite flour, the use of 5.0% yeast considerably decreased phytic acid content and enriched ash, protein, total phenolic content, Ca, Cu, K, Mg, and P concentrations of tarhana in comparison with tarhana containing 2.5% yeast. The inclusion of F1, F2, and F3 elicited acceptable sensory scores in tarhana. It was concluded that gluten-free tarhana prepared from legume composite flours (especially F1, F2, and F3) + 5.0% yeast could offer a nutritious and acceptable alternative for gluten-free diet with greater protein and mineral contents. Based on the findings, further studies may evaluate the use of hydrocolloids to improve the techno-logical and sensory properties of functional tarhana formulations developed in this study.
Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4
(Univ Namik Kemal, 2021) Yaver, Elif; Bilgicli, Nermin
Lupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternative to soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help prevent diabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour (debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used in pasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color, cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated. Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal and sensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples compared to traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4 revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmness and gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten + transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupin flour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pasta samples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste and odor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. The addition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100% semolina pasta (P>0.05).
Effect of ancient wheat flours and fermentation types on tarhana properties
(Elsevier, 2022) Komurcu, Tekmile Cankurtaran; Bilgicli, Nermin
Tarhana is a fermented cereal-based product with a sour and acidic taste and yeast flavor. The aim of this study is to improve the nutritional value and functional properties of tarhana with the utilization of different ancient wheat flour. For this purpose, two different ancient wheat flours; einkorn flour (EKF) and emmer flour (EMF) were used in tarhana formulation replaced with wheat flour at 0, 50 and 100% ratios, and the fermentation process was carried out with and without bakers' yeast. Some physical, chemical, textural and functional properties of tarhana were investigated. The increased ratio of ancient wheat flour significantly improved the overall measured chemical properties of the samples. Higher ash, protein, fat and DPPH values were determined in tarhana prepared with EMF compared to EKF containing samples. Bakers' yeast usage significantly (p<0.05) affected the fat, phytic acid, total, phenolic content, antioxidant activity and the color value (L*, a* and b*) of tarhana samples. EKF supplemented samples had higher span values, as well as lower D[3;2] and D50 than those containing EMF. Ancient wheat flour and bakers' yeast usage decreased consistency of the tarhana soups.
Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds
(Springer India, 2014) Ertas, Nilgun; Bilgicli, Nermin
Lupin is a valuable ancient legume which contains high amount of protein, dietary fiber, oil, minerals and different functional components. Bitter lupin seeds cannot be consumed directly since its high toxic alkaloid content. Cooking and soaking are effective processes for removing these toxic substances and anti-nutrients as phytic acid, trypsin inhibitors and oligosaccharides. In this study, debittering process containing cooking and soaking up to 144 h was applied to lupin seeds. Raw lupin seeds had 3.3 % ash and 41.3 % protein content. Ash and protein content of debittered seeds changed between 2.1 and 2.5 %, 39.5 and 40.9 % respectively. After debittering process, significant (p<0.05) decreases (between % 5.7 and 75.7) were observed in calcium, phosphorus, zinc, iron, magnesium and manganese contents of the lupin seeds. Phytic acid was removed from raw lupin seeds up to 71.4 % ratio by debittering processes, and soaking in distilled water at 55 degrees C and long soaking time (144 h) was found the most effective methods on phytic acid loss. While more lighter (L*) seeds were obtained with soaking in distilled water at 25 degrees C, soaking in 0.5 % NaHCO3 solution gave more yellowish (b*) seed properties compared to other soaking methods. Soaking in 0.5 % NaHCO3 solution at 144 h gave the most liked products in terms of sensorial evaluation.
Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles
(Elsevier Sci Ltd, 2023) Komurcu, Tekmile Cankurtaran; Bilgicli, Nermin
Utilization of germinated and heat-moisture treated wheat in noodle formulation to improve bioactive compo-nents and technologic quality was investigated. Flour of untreated, germinated, heat-moisture treated germi-nated wheat varieties (Esperia, einkorn and emmer) were used at five ratios (0-60 %) in noodles according to (3 x 3 x 5) x 2 factorial design. Forty-five different noodle formulations were produced. Cooking loss values of the noodles raised with increasing ratios of germinated wheat flours. Heat-moisture treatment partially decreased the cooking loss of noodle prepared with germinated wheat flour. The ash, protein, phytic acid, total yellow pigment, total phenolic content, minerals (except K) and antioxidant activity values of the noodle increased with the inclusion of ancient wheat compared to modern wheat. These increases were much more evident with the use of germinated flours of modern and ancient wheat. While the germination process increased the bioactive components content, the heat-moisture treatment improved the technological quality of the noodle prepared from germinated wheat.
Effect of partial replacement of wheat flour by taro and Jerusalem artichoke flours on chemical and sensory properties of tarhana soup
(Wiley, 2020) Cankurtaran, Tekmile; Ceylan, Hacer; Bilgicli, Nermin
Tarhana is a traditional fermented food in Turkey, made of a mixture of cereal, yoghurt, and baker's yeast as culture. In this study, wheat flour used in tarhana production replaced with taro (Colocasia esculenta(L.) Schott) flour (TF) and Jerusalem artichoke (Helianthus tuberosus(L.)) flour (JAF) at 5%, 10%, 15%, and 20% levels. Some physical, chemical, and sensory properties of tarhana samples were determined. Increasing TF or JAF ratio in tarhana resulted in a significant (p < .05) increase in the ash and antioxidant activity. Mineral composition of the tarhana samples improved with TF/JAF usage, especially at high addition ratios. Tarhana soup with 15%-20% TF or JAF gained higher consistency values compared to control tarhana. As a result of sensory analysis, high utilization ratio of TF and JAF decreased the taste-odor and overall acceptability of the tarhana soup. Practical applications Utilization of root vegetables such as taro and Jerusalem artichoke in formulation of various cereal products is a good way to increase the alternative usage area of them. Tarhana was successfully produced with TF and JAF which contains functional components such as inulin, mucilage, and minerals. A new cereal-based product was improved for functional food industry. TF and JAF were found as important ingredient to improve consistency of soup and soup-like products.
Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread
(Springer India, 2015) Bilgicli, Nermin; Ibanoglu, Senol
In this research, quinoa flour (QF) and buckwheat flour (BF) were used up to 20 % in the formulation of bread, replacing wheat flour. The formulated breads were evaluated for physical quality parameters, chemical and sensory properties. The highest ratios of QF and BF adversely affected volume and hardness values of the breads. Generally Fe, K, Mg, Mn, and Zn contents of the breads increased with increasing levels of QF and BF. While phytic acid content of the control bread was found to be 53.23 mg/100 g; this antinutrient increased up to 137.80 mg/100 g with 20 % QF usage. Bread containing 10 % QF or BF gave similar sensory scores compared to control. Also, bread produced with a QF:BF blend (50:50 w/w) at a 20 % level replacing wheat flour gave good sensory quality values except for pore structure.
Effect of taro [Colocasia esculenta (L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten-free cookie
(Wiley, 2021) Dilek, Nazik Meziyet; Bilgicli, Nermin
In this study, rice flour:corn starch blend (50:50) used in gluten-free cookie production was replaced with taro [Colocasia esculenta (L.) Schott] flour at 20%, 40% and 60% levels to improve new functional food formulation. Taro flour was used as raw taro flour and cooked taro flour (CTF). Cooking process was applied to reduce the anti-nutritional factors in taro. Possible adverse effects of taro flour on technological properties of cookies have been tried to be eliminated by the increasing ratio of shortening (40% and 50%). Cookie trials were conducted according to 2 x 2 x 4 factorial design. Increasing taro flour ratio in cookie significantly (p < .05) increased moisture, ash, protein and mineral contents, surface redness and cookie hardness, and decreased diameter, thickness and surface lightness. Technological quality of the gluten-free cookies improved with CTF addition and high shortening ratio (50%) in cookie formulation. Practical applications Utilization of taro flour in various cereal products is suitable for celiac patients because it does not contain gluten. As a result of this study a gluten-free cookie with high nutritional value and delicious has been suggested to the functional food industry. Another contribution on practical application is to create alternative utilization area for taro.
Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta
(Elsevier Sci Ltd, 2021) Yaver, Elif; Bilgicli, Nermin
In this study, two different lupin flour obtained from debittered seeds by ultrasound application and traditional method (at 0-20% ratios), and resistant starch type 4 (RS4) (at 0-10% ratios) were used in pasta preparation to improve its nutritional quality. Experiments conducted at (2 x 4 x 3) x 2 factorial design. Use of ultrasonicated lupin flour in pasta revealed similar chemical, thermal and sensory properties to lupin flour debittered by traditional method. The replacement of semolina with lupin flour enhanced protein, dietary fiber and mineral content of pasta. Addition of lupin flour or RS4 increased cooking loss and firmness values of pasta. Pasta containing 20% lupin flour and 10% RS4 had higher gelatinization onset temperature values, and lower enthalpy than 100% semolina pasta. Use of RS4 in pasta reduced in vitro glycemic index without having any adverse effect on the sensory properties. The current findings indicate that it is possible to produce pasta with acceptable cooking quality and sensory properties and improved nutritional quality by adding 15% ultrasonicated lupin flour with 5-10% RS4.
Effect of ultrasound-accelerated debittering method on total alkaloid and total carotenoid content of lupin seeds (Lupinus albus L.) and storage stability of thermally treated lupin flours
(Springer, 2023) Yaver, Elif; Bilgicli, Nermin
Lupin (Lupinus albus L.) is a protein- and fiber-rich legume which has numerous health benefits. It also contains toxic quinolizidine alkaloids which must be removed for safe consumption (total alkaloid content < 0.02 g/100 g). This study aimed to develop novel lupin debittering method using ultrasound application at different temperatures (25-65 degrees C) and durations (10, 15, 20 and 25 min-every 4 h) as an alternative to traditional debittering method (including a boiling stage in water for 75 min followed by soaking for 144 h). The impacts of debittering methods on the total alkaloid content, total color difference ( increment E) and total carotenoid content of lupin were determined. In addition, it was to investigate the effects of different stabilization (dry roasting and microwave) and packaging (kraft and vacuum) methods on the color, acidity and peroxide values of debittered lupin flours by traditional and ultrasound-accelerated (25 degrees C-25 min-every 4 h) methods during 6 months to improve storage stability. The seeds were accepted as debittered when their total alkaloid contents were less than 0.02 g/100 g. The shortest debittering time (60 h) was obtained with ultrasound application at 25 degrees C for 25 min every 4 h. Moreover, all ultrasound applications elicited shorter debittering times (60-84 h) than traditional method (144 h). The increment E value of traditionally debittered lupin seeds (2.42) was lower than ultrasound-treated seeds (4.67-6.97). As the ultrasonication time increased from 10 to 25 min at 25 degrees C and 65 degrees C, total carotenoid content of debittered seeds decreased from 4.85 to 4.62 mu g/g and 4.63 to 4.19 mu g/g, respectively. Dry roasting method showed higher a* and lower peroxide values in both kraft and vacuum packaged samples compared to microwave heating. The acidity of the samples increased from 0.006 to 0.019% (kraft) and 0.021% (vacuum) after 6 months of storage. At the end of 6 months of storage time, acidity and peroxide values of lupin flours packaged with kraft bags were lower than vacuum-packed counterparts. The results showed that the ultrasound-accelerated debittering method seems to be effective in reducing the alkaloid content of lupin seeds with lower process time and water consumption. It also revealed that kraft bags are more suitable for longer storage stability than vacuum bags for the storage of stabilized lupin flour.
EFFECT OF WHEY PROTEIN CONCENTRATE AND BUTTERMILK POWDERS ON RHEOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY
(Wiley-Hindawi, 2014) Madenci, A. Busra; Bilgicli, Nermin
Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the flat breads increased up to 14.6% with WPC usage. Significant (P<0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened flat bread surface compared with other leavened/unleavened flat breads. As a result of sensory analysis, leavened/unleavened flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC-containing breads. Practical ApplicationsDairy by-products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by-products can be used for improvement of dough rheology. Usage of both dairy by-products can be recommended for enrichment of leavened/unleavened flat breads in terms of mineral and protein content. Sensory properties of breads can be improved with BP usage in flat bread formulation.
Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour
(Elsevier Sci Ltd, 2019) Yaver, Elif; Bilgicli, Nermin
The influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) and traditional flat bread (422 mg/100 g) compared to its controls (98 and 152 mg/100 g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24 h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72 h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.
Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by-product
(Wiley, 2022) Sahin, Nazli; Bilgicli, Nermin; Sayaslan, Abdulvahit
This study aims to improve extruded corn snacks with high nutritional and functional properties through the utilization of wheat germ (WG). In the first stage, extrusion technology was used, and the process conditions were optimized by the Central Composite Design with Response Surface Methodology (CCD-RSM). The best-extruded WG snack (WGS) production conditions were determined (die temperature: 140 degrees C, moisture content: 14.97%, WG ratio: 16%, and corn starch ratio: 30%). In the second stage, four snacks containing 18%, 20%, 22%, and 24% WG, which had higher ratios than optimized WGS, were produced. While the addition of WG (16%) positively influenced the physical properties of the extruded snacks, the increase in WG ratios partially weakened the physical properties of the extrudates. However, as supplementing the WG proportion, the nutritional and functional properties of WGS enhanced remarkably. The 20% WGS has gained more appreciation from consumers than other WGS. Novelty Impact Statement Utilizing WG, rich in many phytochemicals (fiber, phenolic component, vitamins and minerals), is an essential ingredient in developing high nutritional and functional corn snacks. Extruded snacks were successfully produced with the WG without stabilization and oil removal processes. A new type of corn snack was improved for the functional food industry.
Enriched Turkish noodles (Eriste) with stabilized wheat germ: Chemical, nutritional and cooking properties
(Elsevier, 2021) Demir, M. Kursat; Bilgicli, Nermin; Turker, Selman; Demir, Berat
In this study, different stabilization processes (autoclave, dry heating, microwave, infrared and ultraviolet-C) were applied to wheat germ, and its optimum usage ratio (0, 5, 10, 15 and 20%) in Turkish noodle (Eris & cedil;te) production was investigated. Some chemical and nutritional (protein, in vitro protein digestibility (IVPD), total phenolic content (TPC), phytic acid, total dietary fiber (TDF), minerals and HCL-extractable minerals and tocopherol contents) attributes, color values and cooking properties of noodle were determined. IVPD values of noodle samples changed with stabilization methods. Protein, TPC, TDF and phytic acid content of noodle increased as the wheat germ ratio increased in the noodle formulation. The highest amount of TPC was obtained from the infrared and ultraviolet-C stabilization. The stabilization method and wheat germ ratio had a significant effect on mineral, HCl-extractable mineral, alpha-, beta- and gamma-tocopherol contents and color values of the noodles. The highest alpha-, beta- and gamma-tocopherol contents in noodle samples were obtained with autoclave and ultraviolet-C stabilization methods and high wheat germ ratio. Cooking properties were only affected by the wheat germ ratio. As a result increasing stabilized wheat germ ratio improved the nutritional properties of noodle and the highest enrichment was obtained at 20% stabilized wheat germ ratio.
Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes
(Wiley, 2021) Cakir, Nursen; Bilgicli, Nermin; Yaver, Elif
BACKGROUND Wheat milling by-products (germ and bran) are rich in dietary fiber, protein, vitamins, minerals and antioxidants. In this study, wheat milling by-products (bran obtained by debranning (BOD), coarse bran, fine bran and wheat germ) were used in the production of cake at different ratios (0-30%) after treatment with xylanase. Xylanase was used to improve the technological properties of the by-products and thus improve end-product quality. RESULTS As the by-products ratio increased in cake formulation, ash, protein, fat, crude fiber, phytic acid and mineral content significantly (P < 0.05) increased. In terms of by-product type, phytic acid content of the cakes changed between 1.14 and 2.55 g kg(-1), and the lowest value was obtained in cakes prepared with BOD. The highest protein, Mn and Zn contents were found in cake samples containing wheat germ, whereas the addition of BOD revealed greater crude fiber, Ca and Fe levels in cake samples than the other by-products. Xylanase treatment resulted in increments in volume and decrements in hardness and color lightness values of cakes. CONCLUSION This study demonstrated that the use of the wheat by-products after treatment with xylanase had an improving effect on the quality and nutritive value of cakes. The results obtained in this study provided a basis for the use of xylanase in enriched cake production. (c) 2021 Society of Chemical Industry.

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