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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 Nohut (Cicer arietinum L.) fasulye (Phaseolus vulgaris L.) ve soya fasulyesinden (Glycine max L.) üretilen baklagil bulgurlarının üretim metotlarının standardizasyonu ile bazı kalitatif ve besinsel özelliklerinin belirlenmesi(Selçuk Üniversitesi Fen Bilimleri Enstitüsü, 2010-09-24) Ertaş, Nilgün; Türker, SelmanBu çalışmada, farklı ıslatma süreleri (2, 8 ve12 saat) ve farklı asitlikte ıslatma suları (pH 4, 6 ve 8) kullanılarak nohut, fasulye ve soya fasulyesi örnekleri ıslatılmış, pişirilmiş, kurutulmuş, öğütülmüş, kabukları ayrılmış, elenerek sınıflandırılmış ve pilavlık bulgur elde edilmiştir. Bu örneklerin fiziksel, kimyasal, besinsel ve duyusal kalite özellikleri belirlenmiştir. Nohut ve soya fasulyesinden elde edilen bulgur örnekleri içerisinde en fazla bulgur verimi 12 saatte ve pH 8'de; fasulyede ise 2 saatte ve pH 8'de; ıslatılarak elde edilen bulgurlarda gözlenmiştir. Baklagillerin bulgura işlenmesi sonucunda elde edilen tüm bulgur örneklerinde uygulanan işlemlerle ham kül, ham yağ, ham selüloz, toplam fenolik madde miktarı, fosfor, potasyum, kalsiyum, çinko ve demir miktarı azalmış, buna rağmen parlaklık (L*), protein miktarı ile sindirilebilir kül, protein, magnezyum, çinko ve demir miktarları artmıştır. Elde edilen tüm bulgur örneklerinde uygulanan işlemlerle anti-besinsel faktörlerden fitik asit ve tripsin inhibitörü incelenmiştir. Fitik asit miktarı uygulanan bulgur prosesi ile düşmüş, tripsin inhibitörü ise tamamen elimine edilmiştir. Islatma süresinin artması ile duyusal özelliklerden; tekstürde ve çiğneme özelliklerinde iyileşme, tatta ve renkte kayıplar meydana gelmiş; asidik pH'nın kullanımı ile ise; daha iyi tekstürde ve bulgur tadına yakın tatlarda bulgurlar elde edilmiştir. Sonuç olarak, nohut ve soya fasulyesi bulguru üretiminde 12 saatte ve pH 8'de; fasulye bulguru üretiminde ise 2 saatte ve pH 8'de ıslatılarak elde edilen örnekler fiziksel, kimyasal, besinsel ve duyusal özellikler açısından en iyi sonuçları vermiştir.Öğe The Role of Soaking Process on Mineral HCl-Extractabilities, Phytic Acid Content and Trypsin Inhibitor Activity of Common Bean Bulgur(KARGER, 2012) Ertaş, Nilgün; Türker, SelmanCommon bean (CB) bulgur, is a variety of new parboiled and dried product, was produced with soaking different soaking time (2, 8 and 12h) and soaking water pH (pH 4, 6 and 8) in this study period. Experiment was conducted according to (3 x 3) x 2 factorial designe. Physical, chemical nutritional, and anti-nutritional components of raw and CB bulgur samples were determined. Total phenolic content and phytic acid reduced at a ratio 41 - 57% and 48 - 57% respectively, while trypsin inhibitor activity was completely eliminated after 12 hour soaking time. The highest in vitro protein digestability (73.4%) was measured in CB bulgur samples with soaked at pH 8 soaking water. The highest HCl-extractability of ash value (65.57%) of CB bulgur samples obtained by soaking at pH 6 soaking water. HCl-extractability of K, Ca, P, Mg, Zn and Fe increased with levels of 3 - 7%; 17 - 19%; 29 - 34%; 15 - 21%; 15 - 22%; and 28 - 52%, respectively with increasing soaking time. The optimum soaking process condition was found as 12 h soaking time and 8 pH soaking water for obtaining highest nutritional properties of CB bulgur, except an adverse effect on texture and taste score of bulgur.Öğe Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips(Selçuk Üniversitesi, 2022) Ertaş, Nilgün; Aslan, MineIn this study, pomegranate peels were dried using three different drying methods, vacuum, microwave and convective. Dried peels were ground into powder and replaced (0, 5 and 10%) with whole wheat flour in chips formulation to enhance functional properties of chips. Some physical (diameter, thickness, spread ratio and weight), chemical (total phenolic content and antioxidant activity), color and texture properties of chips samples were determined. While the chips obtained with addition of microwave dried peels were brighter, higher values of yellowness were determined with vacuum dried peels. The increased ratio of pomegranate peel powder caused a decrease in diameter and spread ratio values of chips. The utilization of 10% pomegranate peel powder decreased the hardness of the chips samples. The addition of pomegranate peel powder was increased in total phenolic content and antioxidant activity of chips. As a result, pomegranate peel powder can be used as a functional ingredient in snacks product formulation.
