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Öğe Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles(Wiley, 2023) Yaver, ElifBACKGROUND Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase enzyme and fermentation. Untreated and dephytinized flaxseed flours were used in noodle production at 0%, 10%, 20% and 30% levels to improve nutritional quality. RESULTS The addition of flaxseed flours did not show an adverse effect on the cooking loss values of noodles (4.22-4.85%). Firmness values of noodles containing 10% flaxseed flour were close to the control (0% flaxseed flour). The ash, protein and fat levels of noodles were enhanced with the addition of flaxseed flours. The use of 30% phytase-treated flaxseed flour in noodles elicited lower phytic acid concentration (1.35 g kg(-1)) than the control (1.52 g kg(-1)). The greatest total phenolic contents in noodles were obtained with the inclusion of fermented flour. Besides that, noodles made from flaxseed flours exhibited stronger antioxidant activity than the control. The overall acceptability scores of noodles containing 10% and 20% dephytinized flours were close to the control. CONCLUSION The findings demonstrated that the inclusion of dephytinized flaxseed flours up to 20% can allow the production of functional noodles with acceptable quality. Moreover, phytase enzyme treatment method revealed lower phytic acid content than fermentation method in noodles and better antioxidant properties than untreated noodles. (c) 2022 Society of Chemical Industry.Öğe Development of gluten-free tarhana formulations: Part I. effect of legume flour type and level on physical, chemical, and sensory properties(Wiley, 2022) Keskin, Hatice Kilic; Bilgicli, Nermin; Yaver, ElifIn this study, gluten-free tarhana samples were developed through the inclusion of chickpea, common bean, lentil, soybean, and lupin flours at different levels (0-75%). Effects of legume flour type and level on the quality of tarhana were evaluated. Increasing legume flour levels markedly improved all of the measured chemical and nutritional properties of the samples. Among the legume flours, soybean flour revealed the greatest ash, protein, total phenolic, and mineral content in tarhana. Also, tarhana containing lupin flour had the lowest phytic acid content (76.75 mg/100 g) as well as similar total phenolic content to tarhana containing soybean flour. Lentil flour provided higher viscosity in tarhana compared to the other legume flours. The results showed that legume flours had the potential to produce high nutritional quality gluten-free tarhana with rich protein and mineral content. Novelty impact statement Tarhana is a Turkish traditional fermented food product, which is consumed as a soup. This study demonstrated that developed functional gluten-free tarhana formulations using legume flours can be a healthy and nutritious alternative for celiac patients as well as people who prefer a gluten-free diet. It was also revealed that the tarhana production process is important in reducing the high phytic acid content of legume flours.Öğe Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker's yeast(Elsevier, 2022) Keskin, Hatice Kilic; Bilgicli, Nermin; Yaver, ElifMany gluten-free foods are prepared from starch-rich ingredients with low protein and fiber content, resulting in poor nutritional and functional quality. In this study, five different composite legume flours which are prepared from different levels of chickpea, lentil, common bean, soybean and lupin flours were used at 75% level in gluten-free tarhana formulations to improve nutritional quality. Also, effect of baker's yeast (Saccharomyces cerevisiae) at different levels (2.5% and 5.0%) on physicochemical and sensory attributes of the samples con-taining composite flours was investigated. The inclusion of composite flours (75%) resulted in lower L* and hue values in tarhana than gluten-free sample without composite flour. The viscosity of tarhana soup containing 25% chickpea+50% lentil composite flour (F2) was similar to traditional wheat tarhana soup (p > 0.05). The utilization of composite flours containing 50% chickpea+25% lentil (F1), F2, and 25% chickpea+25% lentil+25% common bean (F3) in tarhana revealed comparable oil absorption capacity to wheat tarhana. Be-sides, pH and foaming capacity values of the samples containing composite flours were greater than wheat tarhana and gluten-free tarhana without composite flour. The addition of composite flours elicited markedly higher ash, protein, fat, and mineral content. While phytic acid concentration of tarhana enhanced with the incorporation of composite flour, the use of 5.0% yeast considerably decreased phytic acid content and enriched ash, protein, total phenolic content, Ca, Cu, K, Mg, and P concentrations of tarhana in comparison with tarhana containing 2.5% yeast. The inclusion of F1, F2, and F3 elicited acceptable sensory scores in tarhana. It was concluded that gluten-free tarhana prepared from legume composite flours (especially F1, F2, and F3) + 5.0% yeast could offer a nutritious and acceptable alternative for gluten-free diet with greater protein and mineral contents. Based on the findings, further studies may evaluate the use of hydrocolloids to improve the techno-logical and sensory properties of functional tarhana formulations developed in this study.Öğe Development of Quality Characteristics of Pasta Enriched with Lupin (Lupinus albus L.) Flour and Resistant Starch Type 4(Univ Namik Kemal, 2021) Yaver, Elif; Bilgicli, NerminLupin (Lupinus albus L.) is a leguminous seed with a good source of protein, dietary fiber, fat, and is an alternative to soybean. Resistant starch, a prebiotic dietary fiber, cannot be digested in the small intestine; can help prevent diabetes, some cancer types, obesity, intestinal diseases and cardiovascular diseases. In this study, 15% lupin flour (debittered by traditional method and ultrasound application) and 10% resistant starch type 4 (RS4) were used in pasta production to improve its nutritional quality. The effects of vital gluten and/or transglutaminase on color, cooking quality, thermal and sensory properties of pasta containing lupin flour and RS4 were investigated. Ultrasound application had no adverse impact on the color L*, a*, b*, water uptake, cooking loss, thermal and sensory (color, taste, odor, appearance, stickiness and overall acceptability) properties of pasta samples compared to traditional lupin debittering method. Compared to 100% semolina pasta, addition of lupin flour and RS4 revealed a higher b* value, cooking loss and gelatinization onset temperature, and lower volume increase, firmness and gelatinization enthalpy values in pasta. The use of additives (vital gluten, transglutaminase and vital gluten + transglutaminase) improved the volume increase, cooking loss and firmness values of pasta containing 15% lupin flour + 10% RS4. The lowest cooking loss values were obtained in 100% semolina pasta (4.62%) as well as pasta samples supplemented with vital gluten (4.82%) and vital gluten + transglutaminase (4.90%). The color, taste and odor scores of 15% lupin flour + 10% RS4 pasta samples prepared with additives were close to each other. The addition of vital gluten and vital gluten + transglutaminase presented similar overall acceptability scores to 100% semolina pasta (P>0.05).Öğe Effect of ultrasonicated lupin flour and resistant starch (type 4) on the physical and chemical properties of pasta(Elsevier Sci Ltd, 2021) Yaver, Elif; Bilgicli, NerminIn this study, two different lupin flour obtained from debittered seeds by ultrasound application and traditional method (at 0-20% ratios), and resistant starch type 4 (RS4) (at 0-10% ratios) were used in pasta preparation to improve its nutritional quality. Experiments conducted at (2 x 4 x 3) x 2 factorial design. Use of ultrasonicated lupin flour in pasta revealed similar chemical, thermal and sensory properties to lupin flour debittered by traditional method. The replacement of semolina with lupin flour enhanced protein, dietary fiber and mineral content of pasta. Addition of lupin flour or RS4 increased cooking loss and firmness values of pasta. Pasta containing 20% lupin flour and 10% RS4 had higher gelatinization onset temperature values, and lower enthalpy than 100% semolina pasta. Use of RS4 in pasta reduced in vitro glycemic index without having any adverse effect on the sensory properties. The current findings indicate that it is possible to produce pasta with acceptable cooking quality and sensory properties and improved nutritional quality by adding 15% ultrasonicated lupin flour with 5-10% RS4.Öğe Effect of ultrasound-accelerated debittering method on total alkaloid and total carotenoid content of lupin seeds (Lupinus albus L.) and storage stability of thermally treated lupin flours(Springer, 2023) Yaver, Elif; Bilgicli, NerminLupin (Lupinus albus L.) is a protein- and fiber-rich legume which has numerous health benefits. It also contains toxic quinolizidine alkaloids which must be removed for safe consumption (total alkaloid content < 0.02 g/100 g). This study aimed to develop novel lupin debittering method using ultrasound application at different temperatures (25-65 degrees C) and durations (10, 15, 20 and 25 min-every 4 h) as an alternative to traditional debittering method (including a boiling stage in water for 75 min followed by soaking for 144 h). The impacts of debittering methods on the total alkaloid content, total color difference ( increment E) and total carotenoid content of lupin were determined. In addition, it was to investigate the effects of different stabilization (dry roasting and microwave) and packaging (kraft and vacuum) methods on the color, acidity and peroxide values of debittered lupin flours by traditional and ultrasound-accelerated (25 degrees C-25 min-every 4 h) methods during 6 months to improve storage stability. The seeds were accepted as debittered when their total alkaloid contents were less than 0.02 g/100 g. The shortest debittering time (60 h) was obtained with ultrasound application at 25 degrees C for 25 min every 4 h. Moreover, all ultrasound applications elicited shorter debittering times (60-84 h) than traditional method (144 h). The increment E value of traditionally debittered lupin seeds (2.42) was lower than ultrasound-treated seeds (4.67-6.97). As the ultrasonication time increased from 10 to 25 min at 25 degrees C and 65 degrees C, total carotenoid content of debittered seeds decreased from 4.85 to 4.62 mu g/g and 4.63 to 4.19 mu g/g, respectively. Dry roasting method showed higher a* and lower peroxide values in both kraft and vacuum packaged samples compared to microwave heating. The acidity of the samples increased from 0.006 to 0.019% (kraft) and 0.021% (vacuum) after 6 months of storage. At the end of 6 months of storage time, acidity and peroxide values of lupin flours packaged with kraft bags were lower than vacuum-packed counterparts. The results showed that the ultrasound-accelerated debittering method seems to be effective in reducing the alkaloid content of lupin seeds with lower process time and water consumption. It also revealed that kraft bags are more suitable for longer storage stability than vacuum bags for the storage of stabilized lupin flour.Öğe Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour(Elsevier Sci Ltd, 2019) Yaver, Elif; Bilgicli, NerminThe influence of different dephytinisation methods such as malt flour addition, phytase enzyme application and citric acid addition on some properties of commercial bread and traditional flat bread containing 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated. Ash, protein, crude fat, antioxidant activity, total phenolic content and mineral matters of both breads increased with the usage of cereal-legume flour blend. Cereal-legume flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) and traditional flat bread (422 mg/100 g) compared to its controls (98 and 152 mg/100 g, respectively). Phytase enzyme application provided the highest loss of phytic acid for commercial bread (54%) and traditional flat bread (52%). Dephytinisation methods had no significant effect on weight, specific volume and hardness (24 h) of commercial bread containing 25% cereal-legume flour blend. Compared to other dephytinisation methods citric acid addition provided higher diameter, spread ratio and hardness (72 h) values in traditional flat bread. Taste and odour parameters of breads were not affected by the dephytinisation methods.Öğe Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes(Wiley, 2021) Cakir, Nursen; Bilgicli, Nermin; Yaver, ElifBACKGROUND Wheat milling by-products (germ and bran) are rich in dietary fiber, protein, vitamins, minerals and antioxidants. In this study, wheat milling by-products (bran obtained by debranning (BOD), coarse bran, fine bran and wheat germ) were used in the production of cake at different ratios (0-30%) after treatment with xylanase. Xylanase was used to improve the technological properties of the by-products and thus improve end-product quality. RESULTS As the by-products ratio increased in cake formulation, ash, protein, fat, crude fiber, phytic acid and mineral content significantly (P < 0.05) increased. In terms of by-product type, phytic acid content of the cakes changed between 1.14 and 2.55 g kg(-1), and the lowest value was obtained in cakes prepared with BOD. The highest protein, Mn and Zn contents were found in cake samples containing wheat germ, whereas the addition of BOD revealed greater crude fiber, Ca and Fe levels in cake samples than the other by-products. Xylanase treatment resulted in increments in volume and decrements in hardness and color lightness values of cakes. CONCLUSION This study demonstrated that the use of the wheat by-products after treatment with xylanase had an improving effect on the quality and nutritive value of cakes. The results obtained in this study provided a basis for the use of xylanase in enriched cake production. (c) 2021 Society of Chemical Industry.Öğe Novel crackers incorporated with carob and green lentil flours: Physicochemical, textural, and sensory attributes(Wiley, 2022) Yaver, ElifThis study investigated the impacts of the use of carob flour (CF) and CF + green lentil flour (GLF; 50:50, w/w) at 0% (control), 3%, 6%, 9%, and 12% levels on the quality and sensory properties of crackers. Crackers made from CF + GLF showed higher L* and hue values and lower a* values than crackers made from CF at the same addition levels. The inclusion of CF and CF + GLF had no significant (p < .05) effects on the diameter, thickness, and spread ratio values. The addition of 12% CF and 6%CF + 6%GLF decreased the hardness values of crackers from 12.09 N to 4.80 N and 4.48 N, respectively. Compared to the control, the inclusion of 12% CF and 6%CF + 6%GLF elicited greater ash content. Crackers enriched with 3%CF + 3%GLF, 4.5%CF + 4.5%GLF, and 6%CF + 6%GLF had higher protein amounts than crackers enriched with 6%, 9%, and 12% CF. While crackers containing 12% CF had considerably lower phytic acid concentration (97.1 mg/100 g) than the control (184.1 mg/100 g), incorporation of 6%CF + 6%GLF increased it (256.1 mg/100 g). Compared to the control, increasing levels of CF and CF + GLF gradually enhanced the total phenolic content and antioxidant activity of crackers. Moreover, crackers made from CF had stronger antioxidant properties than crackers made from CF + GLF. The highest acceptability scores were observed in the control and crackers containing 3% and 6% CF and 1.5%CF + 1.5%GLF and 3%CF + 3%GLF. Based on the findings, CF + GLF (up to 12%) has the potential to produce acceptable nutritious crackers with strong antioxidant properties and possible health benefits. Novelty impact statement Carob is a functional ingredient with rich polyphenol and dietary fiber content. Green lentil contains high amounts of proteins, fibers, and phytochemicals. The findings of the study revealed that novel cracker formulations containing carob and green lentil flours could represent a healthy option in the food industry.Öğe Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours(Wiley, 2022) Yaver, ElifBACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals and phytochemicals. In the present study, immature, mature, germinated, fermented and black chickpea flours at a 20% ratio were used in breadmaking to reduce the glycemic index and enhance nutritive value. The effects of chickpea flours on the physical, chemical and textural characteristics, as well as the antioxidant properties and in vitro glycemic index of bread were compared. RESULTS Compared to the control (100% wheat bread), the inclusion of chickpea flours at a 20% ratio generally showed greater ash, fat and protein contents in bread. The use of immature, germinated and fermented chickpea flours in bread elicited a lower phytic acid concentration than that of bread containing mature and black chickpea flours. On the other hand, the inclusion of immature and germinated chickpea flours presented the highest total phenolic content in bread. Moreover, in vitro glycemic index values of loaves made with chickpea flours were markedly lower (at least 11%) compared to the control. The specific volume values of bread samples formulated with chickpea flours (except for fermented chickpea flour) were similar (P > 0.05) to each other. Bread samples containing immature and germinated chickpea flours exhibited lower hardness and chewiness than those of other samples containing chickpea flours. CONCLUSION The findings showed that immature, germinated and black chickpea flours are a good alternative to mature chickpea flour with respect to producing healthy bread. (c) 2022 Society of Chemical Industry.Öğe Raf ömrü uzun lüpen unu üretimi ve besinsel-fonksiyonel özellikleri geliştirilmiş makarna ve ekmek üretiminde kullanımı(Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, 2021) Yaver, Elif; Bilgiçli, NerminBu çalışmanın ilk aşamasında, lüpenin acılığının giderilmesi için farklı sıcaklık (25 ve 65°C’de) ve sürelerde (her 4 saatte bir 10, 15, 20 ve 25 dk) kullanılan ultrason uygulamasının geleneksel acılık giderme yöntemi ile karşılaştırılması amaçlanmıştır. İkinci aşamada acılığı giderilen lüpenler öğütülerek un haline getirilmiş ve çeşitli stabilizasyon yöntemleri (kuru kavurma ve mikrodalga) ve ambalajlama tekniklerinin (kraft ve vakum paketleme) depolama süresince (0, 2, 4 ve 6 ay) lüpen unlarının bazı kalite özellikleri üzerine etkileri araştırılmıştır. Çalışmanın üçüncü aşamasında; geleneksel yöntem ve ultrason uygulamasıyla acılığı giderilmiş en uzun raf ömrüne sahip lüpen unları, dirençli nişasta (DN) ile birlikte makarna ve ekmek üretiminde kullanılmış ve son ürünün bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Son aşamada ise teknolojik özellikler bakımından ümitvar bulunan makarna ve ekmek örneklerinin kalite özellikleri katkılama ile geliştirilmeye çalışılmıştır. Makarna denemelerinde; lüpen unu üç farklı oranda (%0, 10, 15 ve 20), DN ise iki farklı oranda (%0, 5 ve 10) makarna üretiminde kullanılmıştır. Bu aşamada ümitvar bulunan %15 lüpen unu+%10 DN içeren örneklerin teknolojik kalitesini yükseltmek için vital gluten, transglutaminaz ve vital gluten+transglutaminaz kombinasyonunun etkileri incelenmiştir. Ekmek denemelerinde ise; üç farklı oranda (%0, 10, 15 ve 20) lüpen unu ve iki farklı oranda (%0, 5 ve 10) DN kullanılarak üretim gerçekleştirilmiştir. Bu aşamada ümitvar bulunan %10 lüpen unu+%10 DN içeren örneklerin teknolojik kalitesini yükseltmek için vital gluten, sodyum stearol-2-laktilat (SSL) ve vital gluten+SSL kombinasyonunun etkileri araştırılmıştır. Geleneksel yöntem ile 144 saat süren acılık giderme işlemi, ultrason uygulaması (25°C - her 4 saatte bir 25 dk) ile 60 saate düşürülmüştür. Kuru kavurma stabilizasyon yöntemi, acılığı giderilmiş lüpen unlarının muhafazasında en uzun raf ömrünü sağlamıştır. Lüpen unu oranının artması makarnaların b* değerini artırırken, artan DN oranı ile birlikte örneklerin b* değeri düşmüştür. Lüpen unu ve DN kullanımı ile makarnaların hacim artışı ve sıkılık değerleri azalmış, suya geçen kuru madde miktarı artmıştır. Lüpen unu oranındaki artış makarnaların yağ, protein, toplam diyet lifi, Ca, P, Cu, Mn ve Zn miktarının artmasını sağlamıştır. DN ilavesi ile makarnaların toplam diyet lifi ve DN miktarı artmış, fitik asit ve in vitro glisemik indeks değeri düşmüştür. Yüksek oranda lüpen unu ve DN kullanımı, makarnaların genel beğeni puanlarını düşürmüştür. Katkı maddelerinin kullanımı, makarnaların teknolojik kalitesini ve duyusal özelliklerini geliştirmiştir. %15 lüpen unu+%10 DN içeren makarnalarda vital gluten kullanımı, %100 buğday irmiği makarnasına yakın tat, yapışkanlık ve genel beğeni puanları sağlamıştır. Ekmek üretiminde ultrason uygulaması ile acılığı giderilmiş lüpen unu kullanımı, geleneksel yöntemle acılığı giderilmiş lüpen unu içeren ekmeklere göre daha yüksek hacim ve spesifik hacim değerleri ile daha düşük ağırlık, sıkılık, sertlik ve çiğnenebilirlik değerleri elde edilmesine imkan vermiştir. Artan lüpen unu oranı ile birlikte; ekmek örneklerinin ağırlık, sıkılık, sertlik ve çiğnenebilirlik değerleri yükselmiş, hacim ve spesifik hacim değerleri ise düşmüştür. %5 oranında DN kullanımı, DN içermeyen ekmek örneğine yakın hacim ve spesifik hacim değerleri vermiştir. Ekmek üretiminde lüpen unu kullanımı ile örneklerin kül, yağ, protein, toplam diyet lifi, fitik asit, Ca, Mg, P, Cu, Fe, Mn ve Zn miktarı artmıştır. Ekmek üretiminde kullanılan DN oranındaki artış ekmeklerin kül, toplam diyet lifi, DN ve P miktarını artırırken; protein, fitik asit, toplam fenolik madde, in vitro glisemik indeks, K ve Mg değerlerini azaltmıştır. %10 lüpen unu+%5 DN ihtiva eden ekmek örneğinin %100 buğday unu ekmeğine yakın genel beğeni puanı aldığı ve bunu %10 lüpen unu+%10 DN içeren örneğin takip ettiği görülmüştür. %10 lüpen unu+%10 DN içeren ekmek formülasyonuna ilave edilen bütün katkı maddelerinin, ekmek örneklerinin teknolojik kalitesini iyileştirdiği, en etkili sonuçların ise vital gluten+SSL katkısı ile elde edildiği belirlenmiştir. %10 lüpen unu+%10 DN+vital gluten+SSL ve %10 lüpen unu+%10 DN+vital gluten ihtiva eden ekmek örneklerinde, %100 buğday unu ekmeğine yakın tat, koku, görünüş, simetri, gözenek yapısı ve genel beğeni puanları elde edilmiştir.Öğe Tahıl-baklagil unu karışımlarının ticari ve geleneksel Türk ekmeklerinde kullanımı(Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü, 2017) Yaver, Elif; Bilgiçli, NerminBu çalışmada eşit oranlarda tahıl (çavdar, arpa ve yulaf) ve baklagil (nohut, soya ve lüpen) unlarından oluşan tahıl-baklagil unu paçalı (TBUP) farklı oranlarda (%0, 5, 10, 15, 20, 25 ve 30) ticari somun ekmek ve geleneksel bazlama ekmeklerinin üretiminde kullanılmıştır. TBUP ilavesinin ekmeklerin bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi araştırılmıştır. Çalışmanın ikinci aşamasında, %25 oranında TBUP içeren ekmeklerin teknolojik kalitelerini yükseltmek için çeşitli katkı maddelerinin (vital gluten, fungal alfa amilaz, sodyum stearol-2-laktilat, askorbik asit, transglutaminaz, glukozoksidaz, lipaz, pentozanaz ve ksilanaz) farklı kombinasyonları ile ekmek denemeleri gerçekleştirilmiş ve ekmek kalite özellikleri takip edilmiştir. Çalışmanın son aşamasında, ekmek formülasyonuna tam un şeklinde ilave edilen tahıl ve baklagil unlarından gelen yüksek fitik asit miktarının düşürülebilmesi için farklı defitinizasyon metotlarının (malt unu ilavesi, fitaz enzimi ilavesi ve pH ayarlaması) etkisi araştırılmıştır. Ekmek ve bazlama formülasyonunda kullanılan TBUP oranının artması ekmeklerde kül, protein, yağ, fitik asit, antioksidan aktivite, toplam fenolik madde ve mineral madde (kalsiyum, bakır, demir, potasyum, magnezyum, mangan, fosfor ve çinko) miktarının yükselmesine neden olmuştur. Artan TBUP oranı somun ekmeklerde hacmi düşürerek sertliğin yükselmesine neden olurken, bazlama ekmeklerinde sertlikte artışa neden olmuştur. Farklı katkı kombinasyonları içinde "vital gluten + sodyum stearol-2-laktilat + fungal alfa amilaz + askorbik asit + ksilanaz" ticari ekmekte ekmek içi parlaklığı, ekmek hacmi ve ekmek içi sertliği üzerinde en olumlu etkiye sahip kombinasyon olmuştur. %25 TBUP kullanılarak hazırlanan bazlama örneklerinde, tüm katkı kombinasyonları yayılmayı düşürürken, 1. ve 3. günde ölçülen sertlikte azalmaya neden olmuştur. Duyusal analiz sonuçlarına göre yüksek oranda TBUP kullanımı her iki ekmek çeşidinde de genel beğeni değerlerini düşürmüştür. Kullanılan katkı maddeleri ekmeğin teknolojik özelliklerini geliştirirken duyusal kalitesine de olumlu katkı sağlamıştır. Her iki ekmek çeşidinde de %25 TBUP kullanılan ekmeklerde "vital gluten + sodyum stearol-2-laktilat + fungal alfa amilaz + askorbik asit + pentozanaz" ve "vital gluten + sodyum stearol-2-laktilat + fungal alfa amilaz + askorbik asit + ksilanaz" kombinasyonları gözenek yapısı, görünüş ve genel beğeni puanları üzerinde en olumlu etkiye sahip katkılar olmuşlardır. Ticari somun ekmeklerinde, geleneksel bazlama ekmeklerinden daha düşük fitik asit değerleri belirlenmiştir. Defitinizasyon metotlarından fitaz ilavesi, hem ticari ekmeklerde hem de bazlama ekmeklerinde en yüksek fitik asit kaybını sağlamıştır.Öğe Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index(Elsevier, 2021) Yaver, Elif; Bilgicli, NerminIn this study, lupin (Lupinus albus L.) flours (0, 10, 15 and 20%) debittered by ultrasound application and traditional method, and resistant starch type 4 (RS4) (0, 5 and 10%) were used in bread production to improve nutritional quality. The effect of ultrasound application on physical, textural and chemical properties of bread enriched with lupin flour and RS4 was investigated. Experiments were conducted at (2 & times; 4 & times; 3)& times;2 factorial design. Ultrasound application presented higher volume, specific volume and lower weight, firmness, hardness and chewiness values in bread compared to the traditional method. Besides, ultrasound had no adverse effect on chemical properties of bread. While the addition of lupin flour decreased volume and specific volume values, increased ash, fat, protein, total dietary fiber, Ca, Cu, Fe, Mg, Mn, P and Zn contents of bread. The bread prepared with 5% RS4 revealed statistically similar volume and specific volume values to bread prepared without RS4 (P > 0.05). Compared to white bread, the use of lupin flour and RS4 in bread formulation significantly (P < 0.05) decreased in vitro glycemic index. These results obtained in this study may provide useful information in the food industry to improve quality of protein- and fiber-rich bread by ultrasound application.
