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    Effect of different debittering processes on mineral and phytic acid content of lupin (Lupinus albus L.) seeds
    (Springer India, 2014) Ertas, Nilgun; Bilgicli, Nermin
    Lupin is a valuable ancient legume which contains high amount of protein, dietary fiber, oil, minerals and different functional components. Bitter lupin seeds cannot be consumed directly since its high toxic alkaloid content. Cooking and soaking are effective processes for removing these toxic substances and anti-nutrients as phytic acid, trypsin inhibitors and oligosaccharides. In this study, debittering process containing cooking and soaking up to 144 h was applied to lupin seeds. Raw lupin seeds had 3.3 % ash and 41.3 % protein content. Ash and protein content of debittered seeds changed between 2.1 and 2.5 %, 39.5 and 40.9 % respectively. After debittering process, significant (p<0.05) decreases (between % 5.7 and 75.7) were observed in calcium, phosphorus, zinc, iron, magnesium and manganese contents of the lupin seeds. Phytic acid was removed from raw lupin seeds up to 71.4 % ratio by debittering processes, and soaking in distilled water at 55 degrees C and long soaking time (144 h) was found the most effective methods on phytic acid loss. While more lighter (L*) seeds were obtained with soaking in distilled water at 25 degrees C, soaking in 0.5 % NaHCO3 solution gave more yellowish (b*) seed properties compared to other soaking methods. Soaking in 0.5 % NaHCO3 solution at 144 h gave the most liked products in terms of sensorial evaluation.
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    Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies
    (Wiley-Hindawi, 2015) Ertas, Nilgun
    Wheat bran (WB) stabilized with hot-air oven; microwave and autoclave, and all three stabilized WB (SWB) were added to cookie mix at the three different levels (10, 20 and 30% w/w). The changes in physical, chemical, nutritional and sensorial properties of the cookie samples were evaluated. Addition of 30% SWB increased the ash and protein content of cookies from 1.47 to 2.44%, and from 18.06 to 19.30%, respectively. The lowest phytic acid content of cookie sample was obtained with autoclave SWB-added cookies (758.92mg/100g) among the various stabilization methods of WB. Cookie samples with added SWB were darker in color than the control cookie sample with no added WB. Microwave irradiated WB fortification at 30% level resulted in the best mineral and ash content while hot-air oven SWB fortification at 10% level gave the best sensory properties such as color/appearance, taste/flavor and overall acceptability. Practical ApplicationsThe main utility of this study was the determination of the applicability of different stabilization methods in wheat bran and its uses in cookie making without an adverse effect. Wheat bran contains lipase and high-lipase activity in bran quickly hydrolyzes the oil into fatty acids, and bran become rancid and perishable during storage period. When these processes occur in bran, undesirable odors and flavors can result. Heat treatment of wheat bran had pronounced effect on lipid oxidation inhibiting enzymes. Additionally, this improves the sensory characteristics and preservation conditions of the wheat bran cookies and allows us to successfully develop preserved wheat bran.
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    Effects of Different Germinated seeds Flour on Mineral, Phytic Acid and Total Phenolic Content of Cookies
    (Galenos Publ House, 2020) Tok, Hatice; Ertas, Nilgun
    The effects of germination at different germination period (1, 3 and 5 days) on physical, chemical and nutritional properties of three different seeds (wheat, rye and lentil) were investigated. Germination caused significant increase in ash, protein, total phenolic content, minerals (Ca, Mg, Fe, Zn, K, P) and phytic acid loss. As the germination period increased, L* values decreased, a*, b* and SI values increased. Germinated seed flours (GSF) were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in cookie formulation to improve nutritional properties. The addition of GSF in cookie formulation gave lower phytic acid content than the control cookie sample. The highest calcium and magnesium content of the cookies were determined with germinated rye flour (GRF); the highest iron, potassium and zinc value were obtained with germinated green lentil flour (GGLF). The use of 5 % level had caused similar taste values to the control cookie samples.
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    Effects of Different Germinated seeds Flour on Mineral, Phytic Acid and Total Phenolic Content of Cookies
    (Galenos Publ House, 2020) Tok, Hatice; Ertas, Nilgun
    The effects of germination at different germination period (1, 3 and 5 days) on physical, chemical and nutritional properties of three different seeds (wheat, rye and lentil) were investigated. Germination caused significant increase in ash, protein, total phenolic content, minerals (Ca, Mg, Fe, Zn, K, P) and phytic acid loss. As the germination period increased, L* values decreased, a*, b* and SI values increased. Germinated seed flours (GSF) were substituted for wheat flour at different ratios (0, 5, 10 and 15%) in cookie formulation to improve nutritional properties. The addition of GSF in cookie formulation gave lower phytic acid content than the control cookie sample. The highest calcium and magnesium content of the cookies were determined with germinated rye flour (GRF); the highest iron, potassium and zinc value were obtained with germinated green lentil flour (GGLF). The use of 5 % level had caused similar taste values to the control cookie samples.
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    Foam drying of aquafaba: Optimization with mixture design
    (Wiley, 2021) Aslan, Mine; Ertas, Nilgun
    The aim of the present investigation was to optimize the variables of the aquafaba foam drying process using response surface methodology. Foaming conditions, amount of foaming agents (carboxymethylcellulose (CMC), Na-alginate, polydextrose, and whey powder) optimized by the mixture design of response surface methodology (RSM) minimizing foam density and drainage volume. The effect of different drying air temperatures (50, 60, and 70 degrees C) was then evaluated on the physico-chemical properties of foam-mat dried aquafaba powder. Different drying temperatures were significantly affected the color parameters (L* and a*) of powders (p < .05). An increase in the temperature also resulted in a decrease of 1.63-, 1.40-, and 1.42-fold in moisture, water activity, and wettability, respectively, and a 1.22-fold increase in hygroscopicity. Finally, solubility and water absorption index of powders effected no significantly with different drying temperature (p > .05). Practical applications Aquafaba have high protein content and health-promoting ingredients such as polyphenols and generally discarded as food waste. Aquafaba have high water content and limited shelf life, so the drying process is provided some advantages such as small volume and storage space, easy transportation, and long shelf life. Foam- mat drying process was successfully application for sensitive products due to rapid drying at lower temperature, retention of high nutrition, easy reconstitution characteristics, and cost-effective. The aquafaba powder can be used in bakery products, snacks, beverages, and ice creams in the food industry.
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    Improvement of Structural and Nutritional Quality of Gluten Free Pasta
    (Taylor & Francis Inc, 2023) Ertas, Nilgun; Aslan, Mine; Cevik, Asuman
    In this study, three different ingredients (lentil flour (LF), egg white powder (EWP) and whey powder (WP)) and three different additives (Hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and transglutaminase enzyme (TG)) were added in glutenfree pasta and their effects on different properties have been investigated. WP addition provided a positive effect on water uptake and volume increase, while EWP addition displayed a significant effect on cooking loss and firmness (p < .05). XG additive was improved all cooking quality and firmness properties of gluten-free pasta. The SEM images were illustrated that the gluten-free pasta fortified with EWP had smoother than other samples. Also, HPMC and XG additive as structure regulation was found important for gluten-free pasta with LF and WP, whereas TG additive was determined for gluten-free pasta with EWP. Gluten-free pasta enriched with WP was desirably found in terms of overall acceptability by panelists.
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    Improving the cake quality by using red kidney bean applied different traditional processing methods
    (Wiley, 2021) Ertas, Nilgun
    This study aimed to evaluate the effects of adding red kidney bean flour subjected to soaking with dehulling, cooking, and roasting substituted with wheat flour on functional, physical, qualitative, and sensorial properties of cake and as compared with control cake. Traditional processing methods affect the functional properties of red kidney bean flour, as emulsion capacity and foaming capacity values increased but oil absorption capacity values decreased. Cooked (CKB) and roasted red kidney bean (RKB) flour samples gave higher water and oil absorption capacity values than raw (R) and soaked and dehulled red kidney bean flour (SDKB). The highest emulsion capacity values were determined with CKB samples, and the highest foaming capacity values determined were with R and RKB samples. Treatments also affected the batter pH of cake; CKB-added cake batter gave the highest pH, but the lowest pH value of cake batter was obtained with R added formula. Cooking treatment showed the highest volume index values in cake samples. SDKB, CKB, and RKB addition in cake formulation gave higher volume index compared with control and R-added cake. Desirable uniformity index values were obtained with R, CKB, and RKB cake samples. All treatments of red kidney bean showed a decrease in firmness values. Red kidney bean flour addition increased the ash and protein amount and decreased the carbohydrate content. Treatments resulted in a decrease in the fat content of cake samples. Control cake sample, CKB, and RKB-added cake samples were found more acceptable according to taste and odor by panelists. In conclusion, due to their beneficial effects, CKB and SDKB might be recommended to be used in cake formulations successfully. Practical applications Processing techniques such as soaking, autoclaving, dehulling, boiling, irradiation, cooking, germination, fermentation, and ultrasound improves the nutritional quality and digestibility of dry beans by reducing the content of anti-nutritional factors and, at the same time, diversifies their use as ingredients by altering their functional properties. There is limited information about bean flour's functional and physico-chemical properties and ultimately affecting product properties and therefore sensory quality and consumer acceptability. Functional properties of flours are important for the development of new food products besides their stability of storage (oxidative rancidity and flavor binding). In this study, three different treatments (soaking-dehulling, cooking, and roasting) on red kidney bean flour were applied and-added cake formulation to compare the physical, chemical, sensorial properties of cake samples with control (wheat flour) and raw red kidney bean flour.
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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.