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Öğe Dolgulu ve dolgusuz yaş makarna üretiminde buğday kepeği ve buğday ruşeymi katkısının bazı kalite özellikleri üzerine etkisi(Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, 2016) Cankurtaran, Tekmile; Bilgiçli, NerminBu çalışmada, farklı oranlarda (%0, 5, 10, 15 ve 20) buğday kepeği ve ruşeymi dolgulu ve dolgusuz yaş makarna üretiminde kullanılarak, makarnanın bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Ayrıca modifiye atmosferde paketleme uygulanan yaş makarna örneklerinin 30 günlük depolama süresi boyunca bazı kalite özelliklerindeki değişim takip edilmiştir. Yaş makarnalarda dolgu kullanımı yüzey parlaklığını düşürürken sarılıkta artışa neden olmuştur. Ruşeym ilaveli makarna örnekleri, kepek ilaveli olanlara göre daha düşük ağırlık artışı ve suya geçen kuru madde miktarı ile daha yüksek sıkılık değerleri vermiştir. Artan oranlarda kepek ya da ruşeym kullanımı, ağırlık ve hacim artışı ile suya geçen kuru madde miktarı değerlerini yükseltmiştir. Ruşeym ilave edilen yaş makarna örneklerinin, kepek ilaveli olanlara göre daha yüksek protein, yağ, Mg, P, Zn ve antioksidan aktivite, daha düşük selüloz, Ca, Fe, K ve fitik asit içeriğine sahip olduğu belirlenmiştir. Dolgulu makarnalar selüloz, Cu ve Fe hariç tüm kimyasal özellikler bakımından dolgusuz örneklere göre üstün bulunmuştur. Artan oranlarda kepek ya da ruşeym kullanımı ise ölçülen tüm kimyasal özelliklerin artmasına neden olmuştur. Duyusal analiz sonuçlarına göre, %10 kepek ya da %15 ruşeym ilavesinin üzerinde genel beğeni puanları düşmüştür. 30 günlük depolama süresince, dolgusuz ya da dolgulu makarnaların ağırlık artışı ve hacim artışı değerlerinde istatistiki bir farklılık gözlenmezken; suya geçen kuru madde miktarlarında artış, antioksidan aktivite ve fitik asit miktarlarında düşüş gerçekleşmiştir. Modifiye atmosferde paketleme uygulanmış yaş makarna örneklerinde 30 günlük depolama süresi boyunca mezofilik ve psikrofilik mikroorganizmaların sayısı kalite sınırlarının üzerine çıkmamıştır. Sonuç olarak fiziksel, mikrobiyolojik ve duyusal kalite özellikleri birlikte değerlendirildiğinde, yaş makarna üretiminde %10 kepek ve %15 ruşeym ilavesinin uygun olduğu, daha yüksek oranlarda kullanımının başta duyusal özellikler olmak üzere diğer kalite özelliklerinde de kayıplar meydana getirdiği belirlenmiştir.Öğe 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, NerminTarhana 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.Öğe Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)(Elsevier, 2021) Ceylan, Hacer; Bilgicli, Nermin; Cankurtaran, TekmileIn this study, wheat flour in cake formulation was replaced with resistant starch (RS), Jerusalem artichoke flour (JAF) and RS + JAF combination at the rate of 10, 20, 30 and 40%, and cake production was conducted with and without guar gum. The effects of guar gam, RS and JAF as individual and in combination on some physical, chemical and sensory cake properties were determined. The use of RS at high ratios, or JAF and RS + JAF combination over 10% ratios in cake formulation, decreased volume and symmetry index and increased hardness of the cake samples. The utilization of guar gum increased both the volume index and hardness of the cake samples. When JAF was used as an individual or in combination in cake formulation, crust and crumb L* and b* color values of cake reduced. JAF increased ash, total phenolic content, antioxidant activity, Ca, K and Mg contents of cake samples from 1.52 g/100 g, 2778 mg GAE/kg, 17.9%, 44.1 mg/100 g, 141.3 mg/100 g and 17.7 mg/100 g up to 2.07 g/100 g, 4506 mg GAE/kg, 33.6%, 55.9 mg/100 g, 343.7 mg/100 g and 25.6 mg/100 g, respectively. RS + JAF combination showed similar trend with JAF in terms of enrichment of cake samples.Öğe Improvement of functional couscous formulation using ancient wheat and pseudocereals(Elsevier, 2021) Cankurtaran, Tekmile; Bilgicli, NerminTraditional Turkish couscous is produced by coating of durum wheat bulgur with wheat flour and water or milk in Turkey. In this study, einkorn bulgur was used instead of durum bulgur in couscous production. For coating of einkorn bulgur; emmer flour (EF) was used instead of wheat flour as control couscous. In other formulations, EF replaced with amaranth flour (AF), buckwheat flour (BF) and quinoa flour (QF) at 0, 25, 50, 75 and 100% ratios as separately to improve the nutritional properties of couscous. The couscous samples were evaluated for color values, chemical attributes, cooking quality, textural and sensory properties. The use of high levels of AF and QF in the couscous formulation increased the ash and fat content compared to the control and traditional couscous samples. Increasing levels of BF and QF increased total phenolic content, DPPH and FRAP antioxidant activity of couscous samples from 8535.40 mg GAE/kg, 13.04% and 2249.62 mg TE/kg up to 14752.25 mg GAE/kg, 51.52% and 6297.54 mg TE/kg for BF, from 8281.77 mg GAE/kg, 13.08% and 1990.10 mg TE/kg up to 10788.96 mg GAE/kg, 27.5% and 4442.50 mg TE/kg for QF. The use of 100% BF and QF instead of EF reduced the phytic acid content by 50.3% and 36.3%, respectively. Significant increases were observed in weight/volume increase and cooking loss values with pseudocereal addition level of 100%. The sensory analyses indicate that couscous prepared with AF was mostly liked by the panelist in terms of overall acceptability.Öğe Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta(Springer India, 2019) Cankurtaran, Tekmile; Bilgicli, NerminThe effects of wheat bran (WB) and wheat germ (WG) (5, 10, 15 and 20%) on physical, chemical and sensory properties of filled (with cheese) and unfilled fresh pasta were investigated. Pasta formulations with increased WB and WG ratio resulted in higher water uptake, volume increase, cooking loss, and lower firmness values. Filling material usage and the addition of WB or WG significantly (p<0.05) affected the color parameters (L*, a* and b*) of the fresh pasta samples. WG supplemented samples had higher protein, fat, Mg, P, Zn content and antioxidant activity, as well as lower cellulose, Ca, Fe, K and phytic acid content than those of containing WB. Filled fresh pasta samples presented superior chemical properties (excluding cellulose and Fe content) compared to unfilled ones. Increasing amount of WB and WG enhanced all the chemical properties of fresh pasta. Sensory analyses results demonstrated a decrease in the overall acceptability of fresh pasta formulations prepared with over 10% of WB and 15% of WG.
