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Öğe 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, NerminIn 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.Öğe Çimlendirilmiş kinoa ununun glutenli ve glutensiz makarna üretiminde kullanım imkanları(Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, 2018) Demir, Berat; Bilgiçli, NerminBu çalışmada kinoa (ChenopodiumquinoaWilld.) tohumları çimlendirilmemiş (ham) ve uygun koşullarda çimlendirildikten sonra un haline getirilmiştir. Kinoa unları glutenli makarna formülasyonunda buğday irmiği ile glutensiz makarna formülasyonunda ise pirinç:mısır paçalı (50:50) ile farklı oranlarda (% 0, 10, 20 ve 30) yer değiştirilerek kullanılmıştır. Üretilen glutenli ve glutensiz makarnaların, fiziksel (renk, pişirme özellikleri ve sıkılık), kimyasal (su, kül, ham yağ, ham protein, fitik asit, toplam fenolik madde (TFM), antioksidan aktivite (AA), toplam besinsel lif (TBL) ve mineral madde) mikrobiyolojik ve duyusal özellikleri belirlenmiştir. Kinoanın çimlendirilmesiyle kül, ham protein, TFM, AA ve TBL miktarında sırasıyla % 51, % 37, % 111, % 123 ve % 17 artış, fitik asit miktarında ise % 77 azalma meydana gelmiştir. Her iki makarna çeşidinde de kinoa unu kullanım oranı arttıkça kül, ham protein, TFM, AA, TBL ve mineral madde miktarında önemli (p<0.05) artışlar olmuştur. Çimlenmiş kinoa unu kullanımında bu artışlar daha da yüksek oranlarda gerçekleşmiştir. Her iki makarna çeşidinde de artan kinoa unu kullanım oranı L* ve b* değerini düşürürken suya geçen madde miktarını artırmış, sıkılık değeri üzerinde ise makarna çeşidine bağlı olarak farklı etki göstermiştir. Duyusal analiz sonuçlarına göre ham ve çimlenmiş kinoa unlarının yüksek kullanım oranları duyusal puanlar üzerinde hafif düşüşlere sebep olmuştur. Çimlenmiş kinoa unu, ham kinoa ununa göre yüksek kullanım oranlarında pişme kalitesi üzerinde daha olumsuz etkiye neden olsa da besinsel ve fonksiyonel özelliklerin artırılması açısından daha üstün özellikte bulunmuştur.Öğe Enriched Turkish noodles (Eriste) with stabilized wheat germ: Chemical, nutritional and cooking properties(Elsevier, 2021) Demir, M. Kursat; Bilgicli, Nermin; Turker, Selman; Demir, BeratIn 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.Öğe Utilization of quinoa flour (Chenopodium quinoaWilld.) in gluten-free pasta formulation: Effects on nutritional and sensory properties(Sage Publications Ltd, 2021) Demir, Berat; Bilgicli, NerminIn this study, raw and germinated quinoa seed flour was utilized in gluten-free pasta formulation. Rice:corn semolina (50:50) blend was used in gluten-free pasta as a control group. Quinoa flours were replaced with rice:corn semolina blend at different (0-30%) ratios in gluten-free pasta formulation. Guar gum (3%) was also used to tolerate structural defects caused by gluten deficiency. Trials were conducted according to (2 x 4) x 2 factorial design. Color values, cooking properties, and chemical and sensory attributes of gluten-free pasta samples were determined. Quinoa flour type and quinoa flour addition ratio factors significantly (p < 0.05) affected the L*, a* color values and all of the cooking properties of the gluten-free pasta samples. Utilization of germinated quinoa flour in gluten-free pasta revealed lower water uptake, volume increase, firmness, and higher cooking loss values than that of raw quinoa flour. Quinoa flour especially improved the mean values of protein, total phenolic content, antioxidant activity from 8.1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p < 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses.
