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    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.
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    Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders
    (Sage Publications Ltd, 2016) Sert, Durmus; Demir, M. Kursat; Ertas, Nilgun
    The effect of dairy powders (skim milk powder, butter milk powder, sodium caseinate, yoghurt powder, milk powder and colostrum powder) on cookie quality was studied. Cookies were tested for a(w), calorimetric energy, diameter, thickness, spread ratio, breaking strength, colour, dough consistency and sensory evaluation. The lowest a(w) values were obtained for cookies containing colostrum powder; also the highest calorimetric energy values were obtained from the colostrum powder-added cookies. Diameter values of cookies with the addition of skim milk powder, butter milk powder, yoghurt powder and milk powder were higher than that of sodium caseinate and colostrum powder. The lowest spread ratio was measured in the cookie samples with added skim milk powder. The addition of yoghurt powder gave the highest breaking strength of cookies. Cookies with sodium caseinate addition exhibited the highest lightness (L*) values than the other cookies with different dairy powders. Cookies prepared with butter milk powder received the highest scores for colour, appearance, texture, crispness and overall acceptability.
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    Stabilization of Whole Wheat Flour Branny Fractions With Special Emphasis on Internal and External Characteristic of Whole Wheat Bread
    (Japanese Soc Food Sci & Technology, 2013) Demir, M. Kursat; Elgun, Adem
    In this study, whole wheat bread (WWB) prepared by whole wheat flour (WWF) which its branny fraction (35 +/- 1% w/w whole flour) previously was stabilized with different processes. These fractions were stabilized using autoclave (AU), microwave (MW), infrared (IR) and ultraviolet-C (UV-C) methods. Then, WWF obtained by remixing of stabilized branny fraction (35 +/- 1% w/w) and wheat flour (65 +/- 1% w/w) of same wheat samples. The WWF samples were used in breadmaking. As parameters, the external (loaf weight, volume, specific volume, crust color) and the internal (crumb color and hardness) properties of the WWB were measured. The increase in strongness of wheat gives WWB with desirable quality characteristics, besides the stabilization processes enables to produce bread having higher loaf volume, crust redness, crumb lightness and crumb softness. As a result of this study, all stabilization processes had an improving effect on external and internal properties of WWB. The best results were obtained by AU and MW stabilization methods.
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    Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour
    (Wiley, 2017) Demir, M. Kursat; Kutlu, Gozde; Yilmaz, Mustafa T.
    Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana. The objective of this work was to investigate the steady shear, viscoelastic and deformation and recovery properties (applying three interval thixotropy test (3ITT)) of gluten-free tarhana soups prepared with different concentrations of QF (40%, 50%, and 60%). It was found that the soups fitted well (R-2 > 0.99) Ostwald de Waele model and exhibited shear thinning behavior. Besides, elastic properties dominated the viscous properties. Although the maximum deformation and recovery were determined at 40% concentration level, minimum deformation and recovery properties were specified at 60% concentration level. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties.
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    Use of Quinoa Flour in The Production of Gluten-Free Tarhana
    (Japanese Soc Food Sci & Technology, 2014) Demir, M. Kursat
    Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a complex mixture of storage proteins of wheat, rye and barley. However, pseudocereals do not contain gluten. Quinoa -one of three pseudocereals- has high level of protein, fat, fiber, vitamin, mineral and micro constituents, low level carbohydrate and it has good amino acid balance. The purpose of this study was to make gluten-free tarhana by using different ratios (40:30:30, 50:25:25 and 60:20:20%) quinoa flour (QF), rice flour and potato starch instead of wheat flour, and to determine the effects of QF addition levels on the some physical, chemical, nutritional, sensory properties of tarhana samples. The use of QF led to a decrease in fermentation loss values of the tarhana samples. Also, QF affected the colour (L*, a* and b*) of gluten-free tarhana. The tarhana samples containing 60% QF had the highest a* values, while tarhana samples containing 40% QF had the highest b* values. The use of high level QF (60%) increased crude protein, ash, crude fat, potassium, magnesium, calcium and iron contents in tarhana samples. Moreover, QF affected the scores of sensory properties of gluten-free tarhana soups. Tarhana soups prepared with 50% QF gave the highest scores for consistency and overall acceptability. In conclusion, gluten-free tarhana were satisfactorily improved in terms of chemical, nutritional and sensory properties nutritional properties by quinoa flour.