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Öğe Alternative Usage of Lupin (Lupinus Albus L.) Seeds(WFL PUBL, 2010) Yorgancılar, Mustafa; Bilgiçli, NerminLupin (Lupinus albus L.) is a species of the genus Lupinus in the family Leguminosae, and has high protein content. Bulgur is parboiled and cracked cereal product. Bulgur like products are produced from different legumes. In this research, bulgur making possibilities of bitter and sweet lupin (Lupinus albus L.) seeds were investigated. The physical properties of bulgurs as yield, weight increase, volume increase, color (L*, a*, b, SI and h), soaking and cooking loss were determined. The relationships between physical seed properties (width, thickness, length, thousand grain weight, density and color values) and bulgur properties were also researched. Width, length, thickness, thousand grain weight and density values for bitter lupin seed were 8.96 mm, 8.34 mm, 3.74 mm, 296 g and 0.736 g/cm(3); for sweet lupin seed they were 8.64 mm, 8.20 mm, 3.48 mm, 180 g and 0.772 g/cm(3), respectively. Sweet lupin seed gave the lighter (L*) bulgur color compared to bitter seed. Total bulgur yield values of bitter and sweet lupin were 92.3% and 91.9%, respectively. Soaking and cooking loss values were 3.25-3.31% and 4.44-4.88%, respectively. As the particle size of the bulgur reduced, lightness (L*) values increased, generally redness (a*) values decreased in both lupin bulgurs. Correlation coefficients between thousand grain weight and volume increase (p<0.05) and thousand grain weight and bulgur colors (L* and b*) (p<0.01) were significant. Also lupin seed redness (a*) gave significant correlation coefficient with bulgur properties. As a result, bulgur process was applied successfully on lupin seed, and new legume-based bulgur product improved. Sweet lupin gave lower soaking and cooking loss, higher volume increase and lighter bulgur color than that of bitter lupin seed.Öğe The Effect of Partial Substitution of Wheat Flour with Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscous(WILEY-HINDAWI, 2010) Demir, Berat; Bilgiçli, Nermin; Elgün, Adem; Demir, M. KürşatTurkish couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk. In this research, wheat flour used in couscous production to cover bulgur was replaced with chickpea flour (CPF) up to 100% to improve the nutritional status of couscous. Technological properties, color values, chemical and sensory properties of couscous samples were determined. Technological properties of couscous were affected negatively by the increasing CPF amounts in couscous formulation. The color values of couscous samples with 75–100% CPF were darker than the others. The ash, protein and cellulose contents of the couscous increased with increasing amount of CPF. Rich phytic acid (PA) content of CPF significantly (P < 0.05) affected the PA content of the end products. PA contents of 100% CPF added couscous samples were found 4.4 times higher than the control sample. Ca, Mg, K, P, Fe and Zn amounts increased at different degrees with CPF addition. CPF affected flavor, firmness, stickiness and overall acceptability of couscous significantly (P < 0.05). As a result, CPF substitution decreased the cooking properties but increased nutritional and sensory properties except 100% substitution level compared with control samples. Acceptable CPF level was found as 50% in terms of technological, nutritional and sensory and also functional properties of couscous.Öğe Effect of Wheat Germ/bran Addition on the Chemical, Nutritional and Sensory Quality of Tarhana, a Fermented Wheat Flour-Yoghurt Product(Elsevier Sci Ltd, 2006) Bilgiçli, Nermin; Elgün, Adem; Herken, Emine Nur; Türker, Selman; Ertaş, Nilgün; İbanoğlu, ŞenolTarhana is a dried soup base made from yoghurt and wheat flour. Wheat flour used in tarhana production was replaced with wheat germ and wheat bran up to 50% (based on the wheat flour used) to improve the nutritional status of tarhana. The chemical, nutritional and sensory properties of enriched tarhana samples were evaluated and compared with a control sample. Increasing wheat germ/bran level in tarhana sample resulted in an expected increase in the crude protein and mineral content of samples (p < 0.05). Phytic acid content of wheat germ and wheat bran added to tarhana were significantly reduced by tarhana fermentation (p < 0.05). Total antioxidant capacity of the samples decreased upon the addition of wheat germ/bran, whereas there was an increase in the total phenolic compounds in the samples (p < 0.05). Addition of wheat germ/bran resulted in darker samples in colour with reduced cooked viscosity of tarhana soup. Tarhana sample with 10% wheat germ and the sample with 25% wheat bran had high scores from the taste panellists.Öğe Effects of Different Pekmez (Fruit Molasses) Types Used as a Natural Sugar Source on the Batter Rheology and Physical Properties of Cakes(WILEY-BLACKWELL PUBLISHING, INC, 2010) Akbulut, Mehmet; Bilgiçli, NerminFive different kinds of fruit pekmez (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations as a natural sugar source. The rheologic properties of the batters and the physical and sensory properties of the cakes were investigated. Batter viscosity was measured at 15, 18, 21 and 24C using the Brookfield-type rotational viscometer. The power law model appeared to be suitable for describing the flow behavior of the cake batters containing pekmez as indicated by high r2 values. n and k values ranged from 0.2528 (elecampane) to 0.5930 (mulberry), 124.38 (elecampane) and 13.42 (grape) at 24 degrees C, respectively. However, the consistency index (k) of all samples decreased as temperature increased. The cake batters containing pekmez exhibited a pseudoplastic behavior. The replacement of sugar with pekmez in the cake formulations decreased the cake volumes. Elecampane bush (andiz) pekmez gave the most reddish (a) batter color. The others decreased the L value and increased the a value of the batters. The cakes with watermelon were preferred by the panelists in terms of texture, odor, pore structure, wetness and overall acceptability. PRACTICAL APPLICATIONS Fruit molasses (pekmez) is a very important food in human nutrition because of its high sugar, especially monosaccharides such as glucose and fructose, mineral and organic acid content. Therefore, pekmezes enhance nutritional properties and shelf life, and provide the desired flavor and color in cakes and other baked products. So, they can be used in the formulations of food products like cakes as a sweetener instead of sucrose. However, different food ingredients affect the rheology of food materials. Pekmezes affect the rheologic, physical and sensory properties of cakes and their batter. Rheologic, physical and sensorial properties are valuable information in product development. The rheologic properties of fluid foods are complex and depend on many factors such as the composition, shear rate, duration of shearing, and previous thermal and shear histories. The present study was conducted to determine the rheologic, physical and sensory properties of cakes formulated with different types of fruit pekmez in substitution for sucrose.Öğe Effects of Various Phytase Sources on Phytic Acid Content, Mineral Extractability and Protein Digestibility of Tarhana(Elsevier Sci Ltd, 2006) Bilgiçli, Nermin; Elgün, Adem; Türker, SelmanChanges in phytic acid (PA), HCl-extractability (HCl-E) of some minerals and in vitro protein digestibility (IVPD) during the production of tarhana prepared with the addition of different phytase sources (bakers' yeast, barley malt flour and microbial phytase) were investigated. PA content of tarhana decreased significantly (p < 0.01) after addition of the yeast, malt and phytase. With respect to wheat flour used as raw material, PA content of tarhana decreased by 95.3%. After tarhana production, average values of HCl-E of Ca, Mg, Zn and K, and also IVPD of tarhana increased up to 80.2%, 86.4%, 73.9% and 92.6%, and 91.9%, respectively. Significant negative correlation coefficients were found between the PA and HCl-E of the minerals, and also IVPD. Tarhana production processes, including fermentation, drying and grinding, were able to remove the antinutritional effects of PA. Each one of the phytase sources used alone decreased the PA content to a limited extend. The results show that tarhana has good potential in the total amounts and bioavailability of the minerals and proteins.Öğe Ekmek Yapımda Likit Ferment Sisteminin Mekanizasyonu Üzerine Bir Araştırma(2007) Demir, M. Kürşat; Elgün, Adem; Bilgiçli, NerminBu araştırmada Türk tipi ekmek üretiminde, modifiye likit ferment sistemini kullanarak, daha yüksek maya performansı ile daha ucuz, doğal ve daha kaliteli ekmek üretimi araştırılmış, bu amaçla geliştirilen metodun standardizasyonu ve mekanizasyonu üzerine çalışılmıştır. Denemelerde maya gıdası (DAHP MgSO4) yerine, doğal azot kaynağı olarak buğday ruşeymi, aktif soya unu ve yüksek randımanlı un (tip 850) kullanımları araştırılmıştır. Laboratuvar (1 lt.) ve ticari ölçekte (1000 lt.) fermentörlerde, % 1 maya inokülasyonu ile üretilen likit fermentlerden yapılan ekmekler, % 3 yaş maya ile direkt usulde üretilen ekmeklere göre eşdeğerde ekmek dış özellikleri ve daha üstün ekmek içi özellikleri sağlayarak, maya kullanımında tasarruf sağlanmıştır. Maya gıdası (DAHP MgSO4) yerine, doğal azot kaynağı olarak ferment ununa % 5'lik buğday ruşeymi veya aktif soya unu ikamesi, özellikle laboratuvar tipi ekmeklerde, maya gıda katkısına eşdeğerde kalite göstermiştir. Performans olarak, buğday ruşeymi katkısı hacim ve simetri ile ekmek içi tekstürü ve parlaklığında, aktif soya unu ise ekmek hacmi ve verimi ile ekmek içi beyazlığında diğerlerine göre, ticari şartlarda daha iyi olmak üzere yüksek performans göstermiştir (p0.05). Ticari şartlarda yapılan ekmekler, laboratuvar şartlarına göre, özellikle hacim bakımından performans kaybına uğramış, ancak maya gıdası ilavesi ile giderilebilmiştir.Öğe Fungal Alfa Amilaz ve Deaktif Kuru Maya Preperatları Kullanılarak Hızlandırılmış Ekmek Yapımı Üzerine Bir Araştırma(2003) Bilgiçli, Nermin; Türker, Selman; Elgün, AdemBu araştırmada ekmek üretiminde farklı un tiplerinde tungal alfa amilaz ve deaktlf kuru maya preperatı kullanılarak, ekmek özellikleri bakımından en iyi sonucu verecek en uygun fermentasyon süresinin belirlenmesi amaçlanmıştır. Denemede üç farklı tip una (Tip 550, 650 ve 850), iki farklı ticari katkı preperatı; Fungal Alfa Amilaz ve indirgen Ajan-Deaktlf Kuru Maya katkısı uygulanarak hazırlanan ekmek hamuru, üç farklı kitle fermentasyon süresinde (15, 30 ve 60 dakika) dinlendirilip pişirilmiştir. Hızlı ekmek üretimi için, laboratuvar şartlarında en iyi sonuç, Tip 550 una fungal alfa amilaz katkısı ile hazırlanan hamurlara 30 dakika kitle fermentasyonu uygulanmasıyla elde edilmiştir. Ticari şartlarda ise bekletilmeksizin hamurun işlenebileceği sonucuna varılmıştır. Fungal alfa amilazın hızlı ekmek yapımında tek başına kullanılabileceği, deaktif kuru maya için ise daha ileri testlere ihtiyaç duyulduğu anlaşılmıştır.Öğe Improvement of Physical and Sensory Properties of Bread Containing Cereal-Legume Composite Flour(Selçuk Üniversitesi, 2019 Mart) Yaver, Elif; Bilgiçli, NerminIn this study, cereal-legume flour blend (CLFB) containing an equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupin) were used in the formulations of commercial bread (CB) and traditional flat bread (TFB) at 25% level. The adverse effect of CLFB on technological quality of breads was tried to eliminate using different combinations of additives (vital gluten, fungal alpha amylase, sodium stearoyl-2-lactylate, ascorbic acid, transglutaminase, glucose oxidase, lipase, pentosanase and xylanase) in both breads. Combinations with vital gluten, sodium stearoyl-2-lactylate, fungal alpha amylase, ascorbic acid and xylanase or pentosanase provided the highest bread specific volume along with CB prepared with 100% wheat flour. The additive combination including xylanase also revealed the lowest hardness in CB, as well as resulted in a decrease in the spread ratio and hardness values of TFB. Crust colour values (L*, a* and b*) were significantly (P<0.05) affected by all of the additive combinations in both CB and TFB. The combinations containing pentosanase or xylanase displayed a better improvement on the pore structure, appearance and overall acceptability scores of CB and TFB including 25% CLFB in comparison to other additives.Öğe Influence of wheat germ and beta-glucan on some chemical and sensory properties of Turkish noodle(SPRINGER INDIA, 2015) Aktaş, Kübra; Bilgiçli, Nermin; Levent, HacerWheat flour used in Turkish noodle (eriAYte) production was replaced with wheat germ (0, 10, 20 and 30 %) and beta-glucan (0 and 4 %). Noodle samples were analyzed for their moisture, ash, protein, fat, mineral contents, color values and sensory properties. Cooking properties as volume increase (VI), weight increase (WI) and cooking loss (CL) were also determined. Wheat germ increased the ash, protein, fat and mineral contents of the noodles. beta-glucan had an improving effect especially on Ca, Fe, Mg and P contents of noodle samples. While wheat germ raised VI values of the noodle, beta-glucan had a negative effect on VI. The CL of noodle samples varied between 5.8 % and 7.3 %. Decreasing sensory scores obtained at high level of wheat germ with and without beta-glucan. The present results showed that wheat germ and beta-glucan have a good potential for increasing nutritional quality of noodle.Öğe Melaslı besin ortamında ekmek mayası üretim parametrelerinin tespiti ve sıvı mayanın likid ferment sistemi ile ekmek yapımında kullanılma imkanları(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2000-08-25) Bilgiçli, Nermin; Türker, SelmanBu araştırmada, ticari ekmek mayasının (Saccharomyces cerevisiae), laboratuvar koşullarında dizayn edilen bir fermentörde melas içinde çoğaltılarak, likid ferment yöntemi ile ekmek üretiminde kullanımı amaçlanmıştır. Bu amaç doğrultusunda, 100 gram un esasına göre; faktör olarak, üç farklı yaş maya miktarı (0.250, 0.375 ve 0.500 gram) inokulum olarak besin ortamına ilave edilmiştir. Üç farklı özgül üreme hızında (%25, %30 ve %35 ) ve beş farklı üretim süresinde (1, 2, 3, 4 ve 5 saat); havalandırmalı şartlar ve uygun ortamda (pH, sıcaklık ve besin bileşenleri) bazı üretim parametreleri takip edilmiştir. Üretilen yaş maya, filtre kağıdından süzülerek filtre üzeri ve süzükteki kuru madde miktarları, üretim performansı ve aerobik fermentasyon kayıpları belirlenmiştir. Melas ortamındaki sıvı maya ve filtre üzerinde kalan maya, ekmek yapımında kullanılarak; aktivitesi tahmin edilmiştir. Sonuç olarak, %30 özgül üreme hızında, 0,500 gram inokulum ve 5 saatlik üretim süresi sonunda elde edilen yaş mayanın aktivitesi 2 gram ticari yaş mayanın aktivitesine eşit çıkmıştır.Öğe Tarhananın fitik asit içeriği ve bazı besin öğeleri üzerine maya, malt ve fitaz katkılarının etkileri(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2004) Bilgiçli, Nermin; Türker, SelmanBu araştırmada maya {Saccharomyces cerevisiae) (% 0, 2,5 ve 5), malt unu (% 0, 2 ve 4) ve fitaz enzim preparatı (% 0, 0,05 ve 0,5) katkısının, yüksek randımanlı undan yapılan tarhananın bazı besinsel parametreleri ile fîtik asit miktarına etkisi araştırılmıştır. Parametre olarak, fîtik asit, ham kül, protein ve mineral madde miktarları ile bunların sindirilebilirlikleri kullanılmıştır. Tarhana hamuru hazırlandıktan hemen sonra fîtik asit miktarı % 59,44 - 81,26 arasında düşmüş, 72 saatlik fermentasyon periyodu, baskın rol alarak, fîtik asit kaybını % 95,32'e çıkarmıştır. Tarhana hamurunda % 68,32 olan kül sindirilebilirlik oranı, tarhana da % 82,07'e çıkmıştır. Malt unu ve fitaz enzimi katkıları fermentasyonun kül sindirilebilirlik oranı üzerindeki etkisini artırırken, maya katkısı en etkili faktör olarak bulunmuştur. Tarhanada protein sindirilebilirlik oranı ise % 95,12'ye kadar çıkmış, burada da baskın olarak fermentasyon süreci olmak üzere, faktörlerden maya ve fitaz katkıları tek başına etkili olabilmişlerdir. Tarhana hamurunda ortalama % 60,45, % 76,07, % 83,61, % 55,60, % 25,75 ve % 79,47 olan P, Ca, Mg, Zn, Fe ve K sindirilebilirlik oranlan fermentasyon sonunda sırasıyla; % 83,63, % 80,15, % 86,41, % 73,91, % 33,89 ve % 92,59 olarak bulunmuştur.Öğe Utilization of citrus albedo in tarhana production(VUP FOOD RESEARCH INST, BRATISLAVA, 2014) Bilgiçli, Nermin; Aktaş, Kübra; Levent, HacerIn this study, albedos of lemon, orange and grapefruit replaced wheat flour at 5% and 10% level in tarhana formulation. Selected chemical (ash, protein, cellulose, lipids, mineral, total phenolic content, antioxidant activity and pH), functional (water and oil absorption capacity, foaming capacity and stability) and sensory properties, colour values of tarhana were determined. All replacement levels of citrus albedo samples increased (p < 0.05) ash, cellulose, Ca, Fe, K contents and antioxidant activity of tarhana compared to control. Tarhana sample containing 10% lemon albedo had the highest antioxidant activity (220.50 mmol center dot kg(-1), expressed as Trolox equivalents), Cu (10.6 mg center dot kg(-1)), Fe (36.9 mg center dot kg(-1)), K (5378.0 mg center dot kg(-1)) and Zn (13.1 mg center dot kg(-1)) contents. Compared to control tarhana, 10% addition levels of citrus albedo gave lower lightness (L-*) and higher yellowness (b(*)). Citrus albedo addition had a significant (p < 0.05) effect on oil absorption capacity and foam stability. Tarhana soup with orange and lemon albedo gained higher taste and sourness scores than tarhana soup containing grapefruit albedo.
