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Öğe Characterisation of einkorn (Triticum monococcum L. subsp monococcum) wheat oil(Wageningen Academic Publishers, 2015) Demir, M. K.; Unver, A.; Arslan, D.; Ucok, G.; Terlemez, F.; Turker, S.Einkorn (Triticum monococcum L.) is one of the ancient wheat varieties which is rich in various functional components. The present research evaluated peroxide, refractive index, fatty acids composition, total carotenoids, chlorophyll content and colour values of einkorn grain and its oil. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity analyses were performed with whole wheat, defatted wheat and wheat oil. Whole wheat extract showed a higher total phenolic content and radical scavenging activity than defatted wheat and wheat oil extracts. The results showed that almost all of the phenolic compounds do not transfer during extraction from whole wheat to the wheat oil. Total oil yield of einkorn wheat was 1.58%. A major part of the composition of fatty acids in einkorn wheat oil was linoleic (49.43%), oleic (34.34%) and palmitic acid (10.27%). Total carotenoids in einkorn wheat oil was averaged as 12.33 mg/kg, total chlorophyll content was 0.73 mg/kg.Öğe Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies(Wageningen Academic Publishers, 2014) Demir, M. K.Pekmez is a rich food product that contains many nutrients necessary particularly for children. Sugar, a part of cookie formulation, is known to affect physical, chemical and sensory properties of food products, as well as, giving a sweet taste. In this study, use of powdered form of pekmez instead of sugar in cookies was investigated. Liquid grape pekmez and maltodextrin as a carrier (40-60% v/w) were spray-dried using a spray-dryer unit. The obtained pekmez powder (PP) was used as a replacement of sugar at different ratios (0, 25, 50, 75 and 100%) for the production of cookies. In this respect, physical, chemical, sensory properties and total mineral content of cookies were determined. The results revealed that use of PP increased ash content of the cookies. PP addition decreased spread ratios, but increased hardness values, resulting in darker cookies in colour along with lower brightness. Optimum combinations in terms of sensory properties was 50% sugar plus 50% PP. PP addition increased potassium, magnesium, calcium, iron and zinc contents of the cookies. In conclusion, cookies which are consumed particularly by children were satisfactorily improved in terms of nutritional properties by replacement of sugar with PP.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 Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey(Wageningen Academic Publishers, 2016) Demir, M. K.; Demir, B.Couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk in Turkey. In this study, different ratios of legume flours (soy bean flour, SBF; chickpea flour, CF; common bean flour, CBF; lentil flour, LF and lupine flour, LUF), buckwheat flour (BWF), and wheat germ were used in the production of couscous in order to improve the nutritional status. Some selected properties of couscous, such as, colour (L*, a* and b*) weight increase (WI) and volume increase, cooking loss (CL), moisture, ash, crude protein, phytic acid contents, minerals and sensory properties were determined. The addition of BWF and different legumes flours (SBF, CF, CBF, LF and LUF) resulted in higher redness (a*) and yellowness (b*), along with lower brightness (L*) values. Generally, the WI and CL of couscous samples increased significantly (P< 0.05) with BWF and legume flour. Also the ash, crude protein, phytic acid, Ca, Mg, K, P, Fe and Zn contents of the couscous increased by BWF and legume flour addition. According to the sensory analysis results, legume flour significantly affected taste-odour, appearance, firmness, stickiness and overall acceptability of couscous (P< 0.05). The couscous containing LUF and CF samples had the highest scores for overall acceptability. As a result, BWF and different legume flour can be used in couscous formulation for nutritional enrichment with minimum adverse effect on colour and technologic properties.Öğe Utilization of quinoa flour in cookie production(Univ Putra Malaysia Press, 2017) Demir, M. K.; Kilinc, M.Quinoa -one of three pseudocereals-are an exceptionally nutritious food source, owing to their high level of protein, omega-3 and 6 fatty acid, fiber, vitamin, mineral and micro constituents, phytosteroids, carbohydrates of low glycemic index. In this study, the use of quinoa flour (QF) instead of wheat flour (WF) in cookies was investigated. QF was used in cookie formulation at different levels (0%, 10%, 20%, 30%, 40% and 50%). Afterwards, in order to determine the effects of QF on physical, chemical, nutritional and sensory properties of cookies were analyzed. The use of QF led to a slight increase in the product thickness values of the cookie samples. Also, diameter values decreased as levels of QF increased in cookie formulation but significant decrease was not noted with 10% QF addition. Moreover, addition of QF to the formulations containing decreased the spread ratio of the samples. Also, QF affected the colour (L*, a* and b*) of cookie. The cookie samples containing 50% QF had the highest a* and b* values, while cookie samples containing 0% QF had the highest L* values. The highest ratios of QF adversely affected hardness values of the cookie samples. The use of QF increased ash, crude protein, crude fat, total phenolic content (TPC) content of cookie samples (p<0.05). As expected a substantial increase in the levels of phytic acid was found in all cookie samples containing QF. Generally potassium (K), magnesium (Mg), calcium (Ca), iron (Fe) and zinc (Zn) contents of the cookies increased with increasing levels of QF. Moreover, QF affected the scores of sensory properties of cookie samples. QF addition had statistically significant effect at p<0.05 on colour, taste, crispness and overall acceptability except odour scores. As a result of this study, cookies were satisfactorily improved in terms of chemical, nutritional and sensory properties nutritional properties by quinoa flour. (c) All Rights Reserved
