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    Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake
    (Springer, 2021) Olcay, Nezahat; Demir, Mustafa Kursat
    Kumquat which is the smallest citrus fruit with an edible peel is a member of the Fortunella genus in the Rutaceae family. High nutritional value kumquat has been used as a therapeutic in folk medicine for so long, scientific studies showed its therapeutic effect against diseases. In this study; different drying methods (convection, microwave and vacuum) were applied to kumquat fruits, and kumquat powders were obtained. The kumquat powders were used in the production of cakes at 0, 10, 20 and 30% substitution rates based on the wheat flour used. Physical (color, texture, weight, volume index and symmetry index), chemical (moisture, ash, crude fat, crude protein, carbohydrate, energy, pH, total phenolic and phytic acid content) and sensory properties were evaluated in cake samples. Generally, kumquat powder substitution in cake samples improved the visual characteristics. But increased substitution rate had negative effects on physical properties. When the kumquat powder substitution rate increased from 0 to 30%; total phenolic content increased from 525.64 to 1253.58 mu g of GAE/g and phytic acid content decreased from 88.86 to 42.22 mg/100 g. Also, it was seen that total phenolic and phytic acid contents of samples positively affected by microwave and vacuum drying. 10% of kumquat powder substitution provided superior sensory properties. According to the data obtained in the study, it is recommended to use microwave and vacuum dried kumquat powders as an additive to improve the sensory properties and increase the functionality of bakery products.
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    Effects of molokhia (Corchorus olitorius) powders obtained by different drying methods on some selected properties of eris,te, Turkish noodle
    (Elsevier, 2022) Olcay, Nezahat; Komurcu, Tekmile Cankurtaran; Demir, Mustafa Kursat
    Corchorus olitorius, known as molokhia, is a good source of protein, which makes it a cheap and high quality food material. Molokhia could be dried to obtain a new functional food ingredient. In this study, molokhia powders dried by different methods (oven, tray, microwave and vacuum drying) were used in eris,te with 2.5, 5, 7.5 and 10% substitution ratios. Physical, chemical, sensory properties and cooking quality of eris,te samples were investigated. Molokhia powder substitution led to an increase in the ash, crude fat and protein contents of eris,te samples. Substitution ratio of 2.5% provided higher quality on the color, firmness and cooking quality properties. As the substitution ratio increased from 0% to 10%, the total polyphenolic content of eris,te samples increased from 100.26 mg GAE/kg to 245.68 mg GAE/kg. Similarly, the DPPH radical scavenging activity of samples increased from 10.05% to 76.92%. Microwave drying has provided better color values and higher ash, crude fat and crude protein contents in eris,te. Consequently, the nutritional properties of a traditional type of product, eris,te was improved with molokhia powder substitution. Microwave drying was successfully applied to obtain high quality molokhia powders.
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    Utilization of Whole Wheat Flour and Its Blends in Cookies Production
    (Ankara Univ, Fac Agr, 2015) Demir, Mustafa Kursat
    In this study, it was aimed to produce cookie with substitution of whole wheat flour at different ratios. For this purpose, Gerek-79 wheat samples were milled using on laboratory type hammer mill in order to obtain whole wheat flour. The cookie flour samples that were replaced with whole wheat flour at six different ratios (0, 20, 40, 60, 80 and 100%) were used in cookie production. Hardness, colour (L*, a* and b*), physical (diameter, thickness and spread ratio), chemical, nutritional (moisture, crude ash, crude protein, crude fiber, phytic acid and total phenolic content) and sensory properties (taste, colour, odour, appearance and overall acceptability) of cookie samples were investigated. Whole wheat flour substitution increased thickness values of the cookie samples, but decreased diameter and spread ratio descriptively. Also, whole wheat flour substitution decreased L* and b* values of the cookie samples, but increased a* and hardness values, hi terms of chemical properties, higher amounts of whole wheat flour increased moisture, crude protein, crude ash, crude fiber, phytic acid, total phenolic contents of cookies. Also, addition of whole wheat flour did not negatively affect the sensory characteristics of cookies. In conclusion, it has been found that, for maintaining physical properties of cookies whole wheat flour should be added up to 20%, and for improving chemical and sensory properties of cookies more than 60% of cookie flour should be substituted by whole wheat flour.
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    Utilization of Whole Wheat Flour and Its Blends in Cookies Production
    (Ankara Univ, Fac Agr, 2015) Demir, Mustafa Kursat
    In this study, it was aimed to produce cookie with substitution of whole wheat flour at different ratios. For this purpose, Gerek-79 wheat samples were milled using on laboratory type hammer mill in order to obtain whole wheat flour. The cookie flour samples that were replaced with whole wheat flour at six different ratios (0, 20, 40, 60, 80 and 100%) were used in cookie production. Hardness, colour (L*, a* and b*), physical (diameter, thickness and spread ratio), chemical, nutritional (moisture, crude ash, crude protein, crude fiber, phytic acid and total phenolic content) and sensory properties (taste, colour, odour, appearance and overall acceptability) of cookie samples were investigated. Whole wheat flour substitution increased thickness values of the cookie samples, but decreased diameter and spread ratio descriptively. Also, whole wheat flour substitution decreased L* and b* values of the cookie samples, but increased a* and hardness values, hi terms of chemical properties, higher amounts of whole wheat flour increased moisture, crude protein, crude ash, crude fiber, phytic acid, total phenolic contents of cookies. Also, addition of whole wheat flour did not negatively affect the sensory characteristics of cookies. In conclusion, it has been found that, for maintaining physical properties of cookies whole wheat flour should be added up to 20%, and for improving chemical and sensory properties of cookies more than 60% of cookie flour should be substituted by whole wheat flour.