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    Effect of dietary fibre addition on the selected nutritional properties of cookies
    (ELSEVIER SCI LTD, 2007) Bilgicli, Nermin; Ibanoglu, Senol; Herken, Emine Nur
    Cookie 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.
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    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. Kursat
    Wire-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.
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    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, Salih
    Germinated, 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.
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    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, Senol
    Tarhana, 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.