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Öğe Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production(SPRINGER INDIA, 2014) Yorgancilar, Mustafa; Bilgicli, NerminIn this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p < 0.05) was observed in protein content of bulgur compared with lupin seeds. Phytic acid losses in bitter and sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties.Öğe Effect of buckwheat flour on chemical and functional properties of tarhana(ELSEVIER, 2009) Bilgicli, NerminTarhana was supplemented with buckwheat flour (BWF) to improve its nutritional value and functional properties. Some physical, chemical, functional and sensory properties of tarhanas containing BWF (20%, 40%, 60% 80% and 100%) were determined and compared with the control sample. Fermentation loss of tarhana varied between 9.06% and 23.27%. Ash, protein, fat and cellulose contents of the tarhana increased with high BWF addition levels. The high phytic acid content (1565 mg/100 g) of BWF decreased up to 98.7% proportion during the tarhana process. As the BWF addition level increased, K, Mg and P contents of tarhana increased significantly (p < 0.05). 40% BWF addition increased lysine content significantly (p < 0,05). While nutritional value of tarhana increased with BWF addition, functional and sensory properties decreased over 40% addition level. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.Öğe Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of eriste, Turkish noodle(TAYLOR & FRANCIS LTD, 2009) Bilgicli, NerminIn this study, wheat flour used in eriste production was replaced with whole buckwheat flour (BWF) up to a 40% level to improve the nutritional properties of eriste. The chemical composition, phytic acid content, color values, cooking quality and sensory properties of eriste samples were determined. High levels of BWF in eriste formulation increased the ash, cellulose and fat content when compared with a control made by wheat flour. The 40% BWF supplementation instead of wheat flour decreased the starch content from 65.4% to 58.4%. Increasing the BWF level in the eriste sample resulted in an expected increase (P<0.05) in the phytic acid content and potassium, magnesium and phosphorus amounts. Significant decreases were observed in water uptake and volume increase values with BWF addition levels over 20%. BWF gave darker eriste samples in color. Eriste containing BWF up to a 25% level were appreciated by the panelists, especially in terms of overall acceptability.Öğe Effect of dietary fibre addition on the selected nutritional properties of cookies(ELSEVIER SCI LTD, 2007) Bilgicli, Nermin; Ibanoglu, Senol; Herken, Emine NurCookie samples were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. The effects of increased levels of fibres from different sources on the nutritional properties of cookie samples were investigated (i.e. in vitro protein digestibility, phytic acid content, total antioxidant capacity and total phenolic compounds). It was found that increasing fibre from apple, lemon and wheat sources did not change the nutritional status of the samples to a great extent (p < 0.05). However, addition of wheat bran significantly reduced the nutritional properties of the cookie samples. (c) 2005 Elsevier Ltd. All rights reserved.Öğe Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies(ELSEVIER SCI LTD, 2007) Uysal, Hacer; Bilgicli, Nermin; Elgun, Adem; Ibanoglu, Senol; Herken, Emine Nur; Demir, M. KursatWire-cut cookies were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. Cookies were also prepared with the addition of 0.4% xylanase enzyme. The effect of increased levels of fibres from different sources and xylanase enzyme addition on the approximate chemical composition, spread ratio, hardness, cellulose, energy and sensory properties of cookie samples were investigated. It was found that increasing fibre content resulted in decreased spread values of cookies. Addition of 0.4% xylanase enzyme increased the spread values as compared to control samples with no enzyme added. The samples with lemon fibre produced harder samples while relatively softer samples were obtained with wheat bran. Addition of xylanase enzyme reduced the hardness value of the samples in general. The samples with added wheat fibre and wheat bran received acceptable scores from the taste panellists. (c) 2006 Elsevier Ltd. All rights reserved.Öğe Effect of pentosanase on dough and bread properties produced by different types of flours(BLACKWELL PUBLISHING, 2008) Koyuncu, Oezkan; Bilgicli, Nermin; Elgun, Adem; Kara, MeryemThe effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder-blend (65%) and higher-extraction-rate (85%) flours from the same cultivars did not.Öğe Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour(ELSEVIER SCI LTD, 2007) Herken, Emine Nur; Ibanoglu, Senol; Oner, Mehmet D.; Bilgicli, Nermin; Guzel, SalihGerminated, fermented, cooked and unprocessed cowpea flour were added to macaroni at different levels (10%, 15%, 20% w/w) and the samples were stored at room temperature for six months. The changes in the phytic acid content and total antioxidant capacity of the samples over a six months period were monitored. As expected, addition of cowpea flour increased the protein content of macaroni to 13.98% from 11.73% (db). The macaroni samples had good cooking quality with regard to stickness, bulkiness, firmness and total organic matter (TOM) released in rinsing water. Macaroni samples with added cowpea flour were darker in colour than the control macaroni sample with no added cowpea flour. Compared to other macaroni samples with added cowpea flour, the sample with cooked cowpea flour added samples had relatively lower sensory values, while fermented cowpea flour added samples had lower TOM values. Cooking had a negative effect on the total antioxidant capacity (TAC) of cowpea flours while germination affected the TAC of the samples positively. There was a slight decrease in the TAC values over the six month storage period. Addition of cowpea flour to the samples increased the phytic acid content of the samples and no significant change was observed in the pytic acid content of the samples over the storage period. (c) 2005 Elsevier Ltd. All rights reserved.Öğe Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture(ELSEVIER SCI LTD, 2007) Bilgicli, Nermin; Ibanoglu, SenolTarhana, a dried mixture made from yoghurt and wheat flour, was supplemented with wheat germ/bran to improve its nutritional value. The total titratable acidity (as lactic acid), phytic acid (PA) and colour (Hunter L, a and b values) of tarhana samples were monitored over a three-day fermentation. Titratable acidity of the samples increased sharply during the first day of fermentation and then increased gradually up to the third day of fermentation. Addition of wheat germ/bran to tarhana resulted in increased pH values of the samples. The PA content of tarhana mixture increased as wheat germ/bran amount added to tarhana increased. However, more than 90% of the PA present in the mixtures were inactivated by fermentation. Fermentation caused a decrease in the Hunter L, a and b values giving darker, more green-less reddish and more blue-less yellow samples. (c) 2005 Elsevier Ltd. All rights reserved.Öğe EFFECTS OF BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) MILLING PRODUCTS, TRANSGLUTAMINASE AND SODIUM STEAROYL-2-LACTYLATE ON BREAD PROPERTIES(WILEY-BLACKWELL, 2013) Atalay, Mahmut Hayali; Bilgicli, Nermin; Elgun, Adem; Demir, Mustafa KursatBuckwheat milling products (white flour, whole flour and bran) were replaced with wheat flour at a 20% ratio and was used in bread making with and without the additives of sodium stearoyl-2-lactylate (SSL), transglutaminase (TG) and SSL + TG combination. An experiment was conducted according to (4 x 4) x 2 factorial design. Rheological properties of doughs and the physical, chemical and sensory properties of breads were determined. Buckwheat milling products (BMP) decreased stability of the doughs, but SSL and SSL + TG combination showed positive effect on the dough stability. The synergistic effect of TG+SSL combination on resistance of the dough was observed. All BMP reduced bread volume and the lightness (L) values of crust and crumb. SSL + TG combination improved bread volume, 72nd hours crumb softness, the crust and crumb lightness. Especially, buckwheat bran addition increased ash, protein, fiber, fat and mineral contents of the breads. The bread containing white buckwheat flour or whole buckwheat flour showed similar or superior sensory bread properties compared with the control prepared with wheat flour. To take into account handling properties of dough and technological, nutritional and sensory properties of breads, the best combination were found as whole buckwheat flour and SSL + TG usage. PRACTICAL APPLICATIONS Buckwheat is an important raw material in functional food production with balanced amino acid composition, high contents of vitamins, minerals, polyunsaturated essential fatty acids, sterols, flavanoids and fagopyratol. Some functional components of buckwheat have health benefits like reducing high blood pressure, lowering cholesterol, controlling blood sugar and preventing cancer risk. In this research transglutaminase (TG) and sodium stearoyl-2-lactylate (SSL) were used to overcome the quality losses and to improve technological and sensory properties of breads prepared with BMP. The bread-making process was applied successfully with aiding TG and SSL.Öğe EFFECTS OF COOKING AND DRYING PROCESSES ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF LEGUME BASED BULGUR(WILEY, 2009) Bilgicli, NerminThe changes in physical, chemical and sensory properties of common bean (CB) and chickpea (CP) bulgur prepared with different cooking (atmospheric, pressure and microwave) and drying (oven at 60, 70 and 80C; microwave at 350 and 700 W) processes were investigated. Neither the cooking methods nor the drying methods significantly affected the ash and protein contents of CB and CP bulgur. Pressure cooking gave lower phytate phosphorus and higher bulgur yield and volume increase values when compared to the other cooking methods. Average bulgur yields were found as 82% for CB and 84% for CP. Cooking processes decreased the phytic acid content of the bulgurs between 25.2 and 39.5% according to raw legume. Ca, K, Mg, P, Zn, Cu and Fe contents of the bulgurs decreased in variable degrees (8.69-28.5%) when compared to raw materials. Pressure cooked and oven (80C) dried bulgur samples in the case of bulgur pilaf were appreciated by the panelists in terms of overall acceptability.Öğe EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES ON CHEMICAL, NUTRITIONAL CONTENT AND STORAGE STABILITY OF CAKE(WILEY-HINDAWI, 2009) Bilgicli, Nermin; Akbulut, MehmetPekmez is a natural sugar source that is obtained by concentration of fruit juice up to 70-80% soluble dry matter concentration. In this research, different kinds of pekmezes (mulberry, apricot, elecampane, grape and watermelon) were used in cake formulations instead of crystal sugar. Some chemical and nutritional properties and storage stability of cakes were investigated. Total and reducing sugar content of pekmezes ranged from 36.78 to 65.38% and from 33.54 to 64.70%, respectively. While water activity and crust color values of cakes generally decreased with pekmez addition, ash and mineral contents increased. Hydroxymethylfurfural content of cakes was found between 2.03 and 15.78 mg/kg and the highest value was obtained with grape pekmez addition. Ca, Fe, K, P and Zn contents of pekmez-added cakes were 92.72-177.82 mg, 4.09-22.70 mg, 4501.99-7208.45 mg, 255.68-416.41 mg and 2.91-4.86 mg/100 g, respectively. After 21 days of storage, apricot- and watermelon-added cakes were found to be softer than others cakes and control.Öğe Effects of gluten and emulsifier on some properties of eriste prepared with legume flours(INFORMA HEALTHCARE, 2011) Bilgicli, Nermin; Demir, M. Kursat; Ertas, Nilgun; Herken, Emine NurIn the present study, eriste was produced from 70% coarse and fine flours of common bean/lentil+30% wheat semolina (WS) with the addition of gluten (0%, 2.5% and 5%) and sodium stearoyl 2-lactylate (SSL) (0% and 0.6%). Chemical, nutritional, and sensory properties and cooking quality of eriste samples were investigated. As coarse common bean flour (CCF) and coarse lentil flour (CLF) have higher rates for ash and protein, these parameters were also found higher in the end products prepared from CCF and CLF than those prepared from fine common bean flour (FCF) and fine lentil flour (FLF). Protein contents and in vitro protein digestibility values of eriste containing common bean flours increased with gluten addition while ash values decreased in the samples containing 5% gluten. SSL addition did not alter the chemical properties, but it increased brightness and decreased redness values of samples produced from CCF and CLF. Generally SSL addition increased weight and volume increase values of eriste samples made with all legume flours. According to the sensory analysis results, gluten addition improved the surface smoothness and appearance in samples made with CCF, FLF and CLF. Samples made from CCF and CLF were preferred to samples made from FCF and FLF with respect to taste, odor and stickiness.Öğe EFFECTS OF KERNEL PROPERTIES AND POPPING METHODS ON POPCORN QUALITY OF DIFFERENT CORN CULTIVARS(WILEY, 2009) Ertas, Nilguen; Soylu, Sueleyman; Bilgicli, NerminThree popcorn genotypes, Koc Cin (composite), Nermin Cin and Ant Cin-98 (hybrid) were investigated for the effects of kernel size (4 < D < 5 and 5 < D < 6), popping methods (conventional and microwave) and moisture content (10, 12 and 14%) on popcorn quality. The relationships between physical kernel properties and popping characteristics were also researched. The Nermin Cin popcorn cultivar had the highest expansion volume, flake size and the lowest percentage of unpopped kernel values among genotypes. 5 > D > 6 mm kernel fraction and the conventional method produced higher popcorn quality in all popcorn cultivars. The optimum moisture levels for the highest expansion volume changed between 12 and 14% for different cultivars. The correlation coefficient between kernel properties (width, sphericity, L, a and b) and expansion volume were found significant (P < 0.01) in microwave popping method. Color a had high direct effects on expansion volume in conventional and microwave popping methods according to path coefficient analysis. L values of popcorn cultivars negatively correlated with expansion volume in both popping methods.Öğe Effects of Whole Buckwheat Flour on Physical, Chemical, and Sensory Properties of Flat Bread, Lavas(CZECH ACADEMY AGRICULTURAL SCIENCES, 2012) Yildiz, Gokcen; Bilgicli, NerminYILDIZ G., BILGICLI N. (2012): Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lava. Czech J. Food.Sci., 30: 534-540. The whole buckwheat flour (WBF) was used in Turkish flat bread, lavas, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavas bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavas breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavas bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lava bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.Öğe Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours(TAYLOR & FRANCIS LTD, 2011) Levent, Hacer; Bilgicli, NerminIn the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1: 1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.Öğe Enrichment of gluten-free tarhana with buckwheat flour(TAYLOR & FRANCIS LTD, 2009) Bilgicli, NerminTarhana, a traditional fermented cereal food in Turkey, is mainly prepared with wheat flour and yoghurt. Buckwheat is a major ingredient in the daily diet of the celiac patients due to its gluten-free composition. In this research, gluten-free tarhana samples were prepared with buckwheat flour (BWF), rice flour and corn starch. Control tarhana was made of wheat flour. In gluten-free formulations, instead of wheat flour, 40% BWF, 30% rice flour and 30% corn starch in the first formulation and 60% BWF, 20% rice flour and 20% corn starch in the second formulation were handled. BWF substitution at a 60% level increased the ash and fat contents of tarhana samples, but affected the lightness value of the samples negatively. Potassium, magnesium and phosphorus contents of the gluten-free tarhana increased significantly (P<0.05) with increasing amount of BWF in the formulation. Sensory evaluation showed that BWF addition resulted in changes in consistency, taste, sourness and grittiness. Tarhana containing 40% BWF received the highest taste and overall acceptability scores.Öğe Influence of resistant starches on chemical and functional properties of tarhana(SPRINGER INDIA, 2015) Bayrakci, Hilal Arslan; Bilgicli, NerminTwo different commercial resistant starches (RSa and RSb) were used in tarhana formulation on the basis of its replacement with wheat flour at 15, 30 and 45 % levels. Color values, some chemical, functional and sensory properties of tarhana were determined. Tarhana containing 30-45 % RSa gave lower darkness and yellowness compared to other samples. Increasing levels of RSa/RSb in tarhana formulation decreased protein and Fe, K, Mg, P and Zn content of the final products. Development in acidity was negatively affected above 30 % RS addition level. Although long fermentation period of tarhana dough, RS content of the tarhana samples changed between 5.4 and 26.2 %. Control tarhana was found to have 0.9 % RS content. Cooked viscosity decreased in tarhana soup with RS addition from 1,454 cP (control) to 166 cP. RSb showed more remarkable effect on cooked viscosity than RSa. High levels of RSa improved foaming capacity, foam stability, water and oil absorption capacity of the tarhana samples. RSa successfully incorporated into tarhana formulation up to 30 % level with minimum adverse effect on chemical and sensory properties.Öğe Utilization of buckwheat flour in gluten-free egg noodle production(WFL PUBL, 2008) Bilgicli, NerminBuckwheat, pseudo-cereal, has an important role in celiac diets due to being gluten free. Egg noodle, eriste, is a widely consumed traditional cereal product in Turkey. In this research gluten-free egg noodles were made with buckwheat flour, rice flour and corn starch at a ratio of 20:40:40 or 30:35:35 and with 3% xanthan gum, 20% whole egg and 0.5% salt. Control noodle was prepared with wheat flour, egg and salt. Cooking quality (weight and volume increase, cooking loss), chemical composition (ash, protein, cellulose, crude fat, phytic acid, Ca, Mg, K, P, Fe and Zn contents), color values (L, a and b) and sensory properties (color, taste, stickiness, firmness and overall acceptability) of gluten-free noodles were evaluated and compared with control samples. Noodles containing 30% buckwheat flour gave the highest weight and volume increase in all samples. Cooking loss of gluten-free noodles containing buckwheat flour was higher than that of control sample. Ash, crude fat and phytic acid contents of noodles were significantly (p<0.05) affected by formulation type and increased with buckwheat flour addition. Especially K and Mg contents were higher in gluten-free noodle containing 30% buckwheat flour. Dark color of buckwheat flour significantly (p<0.05) affected the color values of gluten-free noodles and decreased the lightness (L) of noodles. As the buckwheat flour addition ratio increased in gluten-free noodle formulation, redness (a) values increased. Noodles with 20% buckwheat flour received the highest taste score in all noodle samples. Overall acceptability scores of control and gluten-free noodle with 20% buckwheat flour were found statistically similar.
