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Öğe The assessment of leavened and unleavened flat breads properties enriched with wheat germ(Codon Publications, 2015) Levent, H.; Bilgicli, N.; Ertas, N.Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the flat breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened flat breads containing CWG had higher overall acceptability scores than leavened flat breads prepared with FWG. CWG usage over 20% level in leavened flat bread and over 10% level in unleavened flat bread caused a decrement in overall acceptability scores of flat breads.Öğe DEPHYTINIZATION PROCESSES OF SOME LEGUME SEEDS AND CEREAL GRAINS WITH ULTRASOUND AND MICROWAVE APPLICATIONS(Agricultural Research Communication Centre, 2013) Ertas, N.The effects of ultrasound and microwave applications on color, phytic acid, protein and mineral content of common bean (Phaseolus vulgaris L.), chickpea (Cicer arietinum L.), soybean (Glycine Max. L.), wheat (Triticum aestivum L.) and corn (Zea mays L.)seeds were investigated. The loss of carotenoid pigments with ultrasound application is lower than with microwave application. This study showed that ultrasound application at 25 degrees C gave significantly(p <0.01) lower values in redness, yellowness,chroma and hue angle values of legume seeds and cereal grains compared to other application. The phytic acid loss was found to be higher in microwave application compared to ultrasound applications in all seeds. There was significant reduction in amount of protein and calcium, magnesium, photassium, phosphorus, iron and zinc in all seeds during all the applications to various extents. Ultrasound application at 25 degrees C showed significant retention of minerals compared to other applications in all the seeds studied.Öğe Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana(Codon Publications, 2019) Cevik, A.; Ertas, N.Tarhana, one of the Turkish traditional nutritious foods, is prepared with wheat flour, yoghurt, yeast, various vegetables and spices by some processes (kneading, fermenting, drying and grinding). The study aimed to improve tarhana's nutritional and sensorial properties using quinoa, buckwheat and lupine flour at different levels of addition to wheat flour (0 as control, 10, 20, 30 and 40%, w/w). Redness, yellowness, ash, protein, phytic acid, calcium, iron, potassium, magnesium, phosphorus, zinc contents, total phenolic content and antioxidant capacity values increased linearly (P< 0.05) by increasing the levels of buckwheat, quinoa and lupine flour. Highest viscosity value was found in quinoa flour added tarhana samples. Addition of lupine flour increased a*, b*, SI (chroma) as colour values as well as ash, protein, calcium, iron, potassium, zinc contents. Buckwheat flour addition increased ash, phytic acid, magnesium, phosphorus contents and antioxidant capacity in comparison to other flours used in tarhana samples. According to sensorial analysis, 20% quinoa flour added tarhana samples gave the highest scores from panellists according to taste, flavour, sourness and general likes. Improvement of colour of tarhana samples was determined with utilisation of lupine flour by the panellists. Consequently, 20% quinoa addition to tarhana formulation can be recommended to improve nutritional properties without adverse effects.Öğe Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana(Wageningen Academic Publishers, 2014) Ertas, N.; Bilgicli, N.; Ozcan, S.; Sari, S.Tarhana is a fermented cereal-yoghurt-vegetable based product that contains high amounts of protein, mineral and vitamin. In this research, lupin yoghurt (LY) was produced from fermented lupin milk, and replaced with cow's milk yoghurt up to 100% (w/w) level in tarhana formulation. LY substitution increased protein content of final product from 13.12% up to 14.87%. The redness (a*), yellowness (b*) and hue values of tarhana samples changed significantly (P<0.05) with LY usage. Tarhana samples prepared with 100% LY had the lowest a* and b*, and the highest hue values. Tarhana containing high amounts of LY had rich copper, iron, manganese and zinc contents compared to control tarhana. Especially manganese content of the tarhana increased up to 177 times with LY substitution. While LY over 25% level improved the functional properties such as foaming capacity, water absorption capacity and emulsifying activity of tarhana samples, foaming stability was negatively affected by LY substitution. Colour, taste, consistency, sourness and overall acceptability scores decreased at high substitution levels of LY.Öğe Reutilisation of rice byproduct: study on the effect of rice bran addition on physical, chemical and sensory properties of eriste(Wageningen Academic Publishers, 2014) Ertas, N.In this study, rice bran (RB) replaced wheat flour in order to enrich the nutritional properties without affecting technological properties of eriste. For this purpose, RB was used in eriste up to 25% level. Crude ash, mineral contents, colour values, cooking and sensory properties of eriste samples were determined. Crude ash, calcium, potassium, magnesium, phosphorus, manganese, iron and zinc contents of eriste samples increased with RB addition level. As a result, utilisation of RB in eriste improved nutritional content of the eriste. RB addition increased weight increase and volume increase values of the eriste samples compared to control eriste sample, and also the highest weight and volume increase values were obtained with 25% RB addition. The cooking loss value of eriste sample with 5% RB substitution level was statistically similar to the control. According to wheat flour, the dark colour of the RB affected the sensory score of eriste negatively especially high addition level, but stickiness values affected positively by RB addition significantly (P<0.05) compared to control sample. The sensorial test results indicate that the eriste with an enrichment level of 10% RB was well accepted by the panellist after control sample.Öğe Technological and chemical characteristics of breads made with lupin sprouts(Wageningen Academic Publishers, 2015) Ertas, N.In this study, the effect of sprouting processes on the physical and chemical properties of lupin flour and the usage of sprouted lupin flour (SLF) in bread making, and technological properties of breads supplemented with SLF were investigated. For SLF preparation, lupin seeds were sprouted at day 1, 3 and 6, and dried then finely ground. 10% lupin flours (sprouted and non-sprouted) replaced wheat flour in the bread formulation. After the sprouting process, flour properties (colour, ash, protein, phytic acid (PA) and mineral content) and bread properties made with these flours (weight, volume, specific volume, symmetry, texture, porosity, firmness, crust and crumb colour) were investigated. During the sprouting period, the PA content of SLF significantly (P<0.05) decreased. Potassium, manganese, phosphorus and zinc contents of the SLF increased throughout the sprouting period. Breads supplemented with 3 day SLF give superior technological (volume, specific volume, symmetry and texture) and nutritional properties compared to the control sample. The use of 3 day SLF can be recommended for nutritional enrichment of bread and also for improving technological quality with minimum adverse effect of bread colour.
