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Öğe Characterisation of einkorn (Triticum monococcum L. subsp. monococcum) wheat oil(Wageningen Academic Publishers, 2015) Demir M.K.; Ünver A.; Arslan D.; Üçok G.; Terlemez F.; Türker 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. © 2015 Wageningen Academic Publishers.Öğe Determination of technologic and sensory properties of cookies prepared with corn flour(WFL Publisher Ltd., 2006) Bilgiçli N.; Kara M.; Elgün A.; Ertaş N.; Demir M.K.The effect of corn flour with different combination of shortening and glucose syrup (GS) on cookie quality was studied. Cookies were prepared with three different levels (20, 30 and 40%) of shortening. At each level of shortening 0, 50, 100% of the flour and 0, 25, 50, 75 and 100% of the sugar substituted with corn flour and GS, respectively. Cookies were tested for diameters, thicknesses, spread ratios and sensory evaluations. Cookie thicknesses decreased, spread ratios increased with increasing amount of corn flour. High shortening ratios increased the thickness, diameter and spread ratios of cookies. Improved cookie diameters and spreads were observed at 25% GS level. However, spread ratios of the cookies were the same (p<0.05) above 25% addition of GS. Of all the shortening addition levels, 20% shortening level gave the highest cookie diameter values at 50% corn flour-25% GS ratios. The best cookie colour was obtained in cookies formulated with 100% corn flour - 20% shortening - 25% glucose syrup level. Cookies at 50% corn flour + 30% shortening + 25% GS level received the highest tenderness acceptability scores. Overall acceptability of cookies was best at 50% corn flour + 30% shortening + 25% GS level.Öğe Effect of the replacement of sugar with spray dried grape pekmez (pekmez powder) on some properties of cookies(2014) Demir M.K.Pekmez is a rich food product that contains many nutrients necessary particularly for children. Sugar, a part of cookie formulation, is known to affect physical, chemical and sensory properties of food products, as well as, giving a sweet taste. In this study, use of powdered form of pekmez instead of sugar in cookies was investigated. Liquid grape pekmez and maltodextrin as a carrier (40-60% v/w) were spray-dried using a spray-dryer unit. The obtained pekmez powder (PP) was used as a replacement of sugar at different ratios (0, 25, 50, 75 and 100%) for the production of cookies. In this respect, physical, chemical, sensory properties and total mineral content of cookies were determined. The results revealed that use of PP increased ash content of the cookies. PP addition decreased spread ratios, but increased hardness values, resulting in darker cookies in colour along with lower brightness. Optimum combinations in terms of sensory properties was 50% sugar plus 50% PP. PP addition increased potassium, magnesium, calcium, iron and zinc contents of the cookies. In conclusion, cookies which are consumed particularly by children were satisfactorily improved in terms of nutritional properties by replacement of sugar with PP. © 2014 Wageningen Academic Publishers.Öğe Functional properties of tarhana enriched with whey concentrate(Eesti Pollumajandusulikool, 2015) Ertaş N.; Sert D.; Demir M.K.Whey concentrate is often sold as a nutritional supplement and include proteins, minerals, vitamins and other components (low levels of fat and low levels of lactose). Whey concentrates is well known for their high nutritional value and versatile functional properties in food products. The aim of this study was to enrich tarhana by using whey concentrate (WC) instead of yoghurt. Foaming capacity and foam stability, water and oil absorption capacity, emulsifying activity as a functional properties, colour properties and sweetness, body-texture, colour-appearance, mouthfeel, acerbity, homogeneity, consistency and overall acceptability as a sensorial characteristics of tarhana samples were determined. The highest foaming capacity values were obtained with 50% WC substitution, but 50% WC addition gave the lowest foam stability values. Oil absorption capacity and emulsifying activity values of tarhana samples were decreased by increasing WC levels. Tarhana samples containing WC were lighter according to colour values than the control tarhana samples made with yoghurt. Tarhana soup prepared with 12.5% WC addition was similar to the control in homogeneity and overall acceptability. © 2015, Eesti Pollumajandusulikool. All rights reserved.Öğe Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders(SAGE Publications Inc., 2016) Sert D.; Demir M.K.; Ertaş N.The effect of dairy powders (skim milk powder, butter milk powder, sodium caseinate, yoghurt powder, milk powder and colostrum powder) on cookie quality was studied. Cookies were tested for aw, calorimetric energy, diameter, thickness, spread ratio, breaking strength, colour, dough consistency and sensory evaluation. The lowest aw values were obtained for cookies containing colostrum powder; also the highest calorimetric energy values were obtained from the colostrum powder-added cookies. Diameter values of cookies with the addition of skim milk powder, butter milk powder, yoghurt powder and milk powder were higher than that of sodium caseinate and colostrum powder. The lowest spread ratio was measured in the cookie samples with added skim milk powder. The addition of yoghurt powder gave the highest breaking strength of cookies. Cookies with sodium caseinate addition exhibited the highest lightness (L?) values than the other cookies with different dairy powders. Cookies prepared with butter milk powder received the highest scores for colour, appearance, texture, crispness and overall acceptability. © SAGE Publications.Öğe Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour(Blackwell Publishing Ltd, 2017) Demir M.K.; Kutlu G.; Yilmaz M.T.Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana. The objective of this work was to investigate the steady shear, viscoelastic and deformation and recovery properties (applying three interval thixotropy test (3ITT)) of gluten-free tarhana soups prepared with different concentrations of QF (40%, 50%, and 60%). It was found that the soups fitted well (R2 > 0.99) Ostwald de Waele model and exhibited shear thinning behavior. Besides, elastic properties dominated the viscous properties. Although the maximum deformation and recovery were determined at 40% concentration level, minimum deformation and recovery properties were specified at 60% concentration level. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties. Practical applications: Malnutrition is currently widespread in many areas of the world. Therefore, it must be focused on the cheap, but nutritious plant protein and mineral sources, such as legume and cereals. Several recent studies have showed the successful formulation of pseudocereal containing cereal based products. Tarhana is a traditional fermented food made of mainly a mixture cereal and yoghurt. Tarhana or tarhana-like products have been enriched or replaced with cereal and pseudocereal. In this research, the applicability of QF in traditional tarhana production were investigated. As a result, it is advisable to replace wheat flour with QF in products such as tarhana, couscous, noodle and pasta formulation for nutritional and sensory properties enrichment. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties. © 2016 Wiley Periodicals, Inc.Öğe Use of quinoa flour in the production of gluten-free tarhana(Japanese Society for Food Science and Technology, 2014) Demir M.K.Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a complex mixture of storage proteins of wheat, rye and barley. However, pseudocereals do not contain gluten. Quinoa -one of three pseudocereals- has high level of protein, fat, fiber, vitamin, mineral and micro constituents, low level carbohydrate and it has good amino acid balance. The purpose of this study was to make gluten-free tarhana by using different ratios (40:30:30, 50:25:25 and 60:20:20%) quinoa flour (QF), rice flour and potato starch instead of wheat flour, and to determine the effects of QF addition levels on the some physical, chemical, nutritional, sensory properties of tarhana samples. The use of QF led to a decrease in fermentation loss values of the tarhana samples. Also, QF affected the colour (L?, a? and b?) of gluten-free tarhana. The tarhana samples containing 60% QF had the highest a? values, while tarhana samples containing 40% QF had the highest b? values. The use of high level QF (60%) increased crude protein, ash, crude fat, potassium, magnesium, calcium and iron contents in tarhana samples. Moreover, QF affected the scores of sensory properties of gluten-free tarhana soups. Tarhana soups prepared with 50% QF gave the highest scores for consistency and overall acceptability. In conclusion, gluten-free tarhana were satisfactorily improved in terms of chemical, nutritional and sensory properties nutritional properties by quinoa flour. Copyright © 2014, Japanese Society for Food Science and Technology.Öğe Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey(Wageningen Academic Publishers, 2016) Demir M.K.; Demir B.Couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk in Turkey. In this study, different ratios of legume flours (soy bean flour, SBF; chickpea flour, CF; common bean flour, CBF; lentil flour, LF and lupine flour, LUF), buckwheat flour (BWF), and wheat germ were used in the production of couscous in order to improve the nutritional status. Some selected properties of couscous, such as, colour (L*, a* and b*) weight increase (WI) and volume increase, cooking loss (CL), moisture, ash, crude protein, phytic acid contents, minerals and sensory properties were determined. The addition of BWF and different legumes flours (SBF, CF, CBF, LF and LUF) resulted in higher redness (a*) and yellowness (b*), along with lower brightness (L*) values. Generally, the WI and CL of couscous samples increased significantly (P<0.05) with BWF and legume flour. Also the ash, crude protein, phytic acid, Ca, Mg, K, P, Fe and Zn contents of the couscous increased by BWF and legume flour addition. According to the sensory analysis results, legume flour significantly affected taste-odour, appearance, firmness, stickiness and overall acceptability of couscous (P<0.05). The couscous containing LUF and CF samples had the highest scores for overall acceptability. As a result, BWF and different legume flour can be used in couscous formulation for nutritional enrichment with minimum adverse effect on colour and technologic properties. © 2015 Wageningen Academic Publishers.Öğe Utilization of quinoa flour in cookie production(Universiti Putra Malaysia, 2017) Demir M.K.; Kilinç M.Quinoa -one of three pseudocereals- are an exceptionally nutritious food source, owing to their high level of protein, omega-3 and 6 fatty acid, fiber, vitamin, mineral and micro constituents, phytosteroids, carbohydrates of low glycemic index. In this study, the use of quinoa flour (QF) instead of wheat flour (WF) in cookies was investigated. QF was used in cookie formulation at different levels (0%, 10%, 20%, 30%, 40% and 50%). Afterwards, in order to determine the effects of QF on physical, chemical, nutritional and sensory properties of cookies were analyzed. The use of QF led to a slight increase in the product thickness values of the cookie samples. Also, diameter values decreased as levels of QF increased in cookie formulation but significant decrease was not noted with 10% QF addition. Moreover, addition of QF to the formulations containing decreased the spread ratio of the samples. Also, QF affected the colour (L*, a* and b*) of cookie. The cookie samples containing 50% QF had the highest a* and b* values, while cookie samples containing 0% QF had the highest L* values. The highest ratios of QF adversely affected hardness values of the cookie samples. The use of QF increased ash, crude protein, crude fat, total phenolic content (TPC) content of cookie samples (p < 0.05). As expected a substantial increase in the levels of phytic acid was found in all cookie samples containing QF. Generally potassium (K), magnesium (Mg), calcium (Ca), iron (Fe) and zinc (Zn) contents of the cookies increased with increasing levels of QF. Moreover, QF affected the scores of sensory properties of cookie samples. QF addition had statistically significant effect at p < 0.05 on colour, taste, crispness and overall acceptability except odour scores. As a result of this study, cookies were satisfactorily improved in terms of chemical, nutritional and sensory properties nutritional properties by quinoa flour. © All Rights Reserved.
