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    Effect of ancient wheat flours and fermentation types on tarhana properties
    (Elsevier, 2022) Komurcu, Tekmile Cankurtaran; Bilgicli, Nermin
    Tarhana is a fermented cereal-based product with a sour and acidic taste and yeast flavor. The aim of this study is to improve the nutritional value and functional properties of tarhana with the utilization of different ancient wheat flour. For this purpose, two different ancient wheat flours; einkorn flour (EKF) and emmer flour (EMF) were used in tarhana formulation replaced with wheat flour at 0, 50 and 100% ratios, and the fermentation process was carried out with and without bakers' yeast. Some physical, chemical, textural and functional properties of tarhana were investigated. The increased ratio of ancient wheat flour significantly improved the overall measured chemical properties of the samples. Higher ash, protein, fat and DPPH values were determined in tarhana prepared with EMF compared to EKF containing samples. Bakers' yeast usage significantly (p<0.05) affected the fat, phytic acid, total, phenolic content, antioxidant activity and the color value (L*, a* and b*) of tarhana samples. EKF supplemented samples had higher span values, as well as lower D[3;2] and D50 than those containing EMF. Ancient wheat flour and bakers' yeast usage decreased consistency of the tarhana soups.
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    Effect of germinated and heat-moisture treated ancient wheat on some quality attributes and bioactive components of noodles
    (Elsevier Sci Ltd, 2023) Komurcu, Tekmile Cankurtaran; Bilgicli, Nermin
    Utilization of germinated and heat-moisture treated wheat in noodle formulation to improve bioactive compo-nents and technologic quality was investigated. Flour of untreated, germinated, heat-moisture treated germi-nated wheat varieties (Esperia, einkorn and emmer) were used at five ratios (0-60 %) in noodles according to (3 x 3 x 5) x 2 factorial design. Forty-five different noodle formulations were produced. Cooking loss values of the noodles raised with increasing ratios of germinated wheat flours. Heat-moisture treatment partially decreased the cooking loss of noodle prepared with germinated wheat flour. The ash, protein, phytic acid, total yellow pigment, total phenolic content, minerals (except K) and antioxidant activity values of the noodle increased with the inclusion of ancient wheat compared to modern wheat. These increases were much more evident with the use of germinated flours of modern and ancient wheat. While the germination process increased the bioactive components content, the heat-moisture treatment improved the technological quality of the noodle prepared from germinated wheat.
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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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    Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal-based snack product
    (Wiley, 2023) Komurcu, Tekmile Cankurtaran
    Background and ObjectivesGevrek is grissini/breadstick like snack product. In this study, whole flours of modern wheat (Esperia), ancient wheats (einkorn, emmer, and spelt) and pseudocereal (amaranth, buckwheat, and quinoa) were used in gevrek formulation instead of refined wheat flour, and the effects on the physical, nutritional, and functional properties of gevreks were researched. FindingsThe use of pseudocereals in the gevrek formulation decreased the lightness and yellowness value compared to the control and ancient wheat gevreks. Also, pseudocereals especially buckwheat decreased the hardness of gevreks significantly (p < .05). The phytic acid content of Esperia and buckwheat gevrek were 50.98% and 51.21% less than amaranth gevreks, respectively. The use of buckwheat and emmer contributed greatly to the increase in total phenolic content as well as antioxidant activity. Amaranth gevrek was superior in terms of Ca, Fe, and Mg content among all gevrek samples. Esperia and emmer gevreks were the most liked by the panelists when all parameters were taken into account. ConclusionsThe use of ancient wheats and pseudocereals in the gevrek formulation yielded products with improved protein, antioxidant activity and phenolic content, acceptable technological quality and distinctive sensory properties. Significance and NoveltyCompared to traditional gevrek, our findings were the first to show that it is possible to produce nutritionally superior ancient wheat and pseudocereal-enriched functional snacks (gevrek).