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    Characterisation of einkorn (Triticum monococcum L. subsp monococcum) wheat oil
    (Wageningen Academic Publishers, 2015) Demir, M. K.; Unver, A.; Arslan, D.; Ucok, G.; Terlemez, F.; Turker, S.
    Einkorn (Triticum monococcum L.) is one of the ancient wheat varieties which is rich in various functional components. The present research evaluated peroxide, refractive index, fatty acids composition, total carotenoids, chlorophyll content and colour values of einkorn grain and its oil. Total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity analyses were performed with whole wheat, defatted wheat and wheat oil. Whole wheat extract showed a higher total phenolic content and radical scavenging activity than defatted wheat and wheat oil extracts. The results showed that almost all of the phenolic compounds do not transfer during extraction from whole wheat to the wheat oil. Total oil yield of einkorn wheat was 1.58%. A major part of the composition of fatty acids in einkorn wheat oil was linoleic (49.43%), oleic (34.34%) and palmitic acid (10.27%). Total carotenoids in einkorn wheat oil was averaged as 12.33 mg/kg, total chlorophyll content was 0.73 mg/kg.
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    Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta
    (Wageningen Academic Publishers, 2018) Madenci, A. B.; Bilgicli, N.; Turker, S.
    In this study, different sources of antioxidant (flaxseed, black cumin and pomegranate seed) and dietary fibre (wheat fibre, oat fibre and barley fibre) were used in fresh and dry pasta formulation to improve functional properties of pasta. Antioxidant (5%) and dietary fibre (15%) sources were replaced with wheat semolina in pasta formulation. These functional ingredients both individually and in combinations were used to create nine different pasta formulations. Control fresh and dry pasta were prepared using wheat semolina. The effect of different ingredients and drying process on some physical (colour values, cooking properties and firmness), chemical (ash, protein, fat, total dietary fibre, antioxidant activity, total phenolic, phytic acid and mineral matter contents) and sensory properties of pasta were determined. Antioxidant activity, total phenolic and phytic acid contents were also determined in the raw and cooked form of fresh and dry pasta. Colour values (L* and b*) and sensory properties of fresh pasta were found superior in comparison to dry pasta. Drying process did not affect the antioxidant activity and total phenolic contents of raw pasta, on the other hand phytic acid content decreased significantly (P< 0.05) with drying application. Fresh pasta containing oat fibre and pomegranate seed has the highest antioxidant activity and total phenolic content in both raw and cooked form. In fresh pasta, combination of dietary fibres and antioxidant sources resulted in the greatest increments with respect to Ca, Fe, K, Mg, P and Zn contents, followed by the sources of oat and barley fibres. Combinations of antioxidant and dietary fibre improved the chemical and nutritional properties of pasta samples whereas black cumin had the most negative effect on the sensory quality of pasta despite its high antioxidant capacity.
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    Utilisation of dairy by-products and ?-glucan in eriste production
    (Wageningen Academic Publishers, 2015) Aktas, K.; Turker, S.
    Three different dairy by-products (whey protein concentrate powder, WPC; whey powder, WP; and buttermilk powder, BP) and beta-glucan (beta G) concentrate were used in eriste formulation to improve nutritional properties of eriste. WPC, WP and BP were used at 0, 5, 7.5 and 10% levels and beta G was used at 0, 3, 5 and 7% levels in eriste formulation according to (3x4x4)x2 factorial design. Some physical (colour and breaking strength), chemical (moisture, ash, protein, fat, cellulose, phytic acid and mineral contents), cooking and sensory properties of samples were investigated. Combination of beta G with dairy by-products had a decreasing effect on breaking strength of eriste samples. beta G gave darker samples in eriste colour. WPC, BP and beta G addition significantly increased the protein, fat and cellulose contents of the samples, respectively. Both dairy by-products and beta G increased mineral (calcium, magnesium and phosphorus) contents of the samples. The 10% dairy by-products supplementation instead of wheat flour increased cooking loss values of eriste samples from 4.41% to 7.16%. As a result of sensory evaluation, eriste samples containing BP gave the highest scores.