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    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.
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    Effects of dietary fibre and antioxidant-rich ingredients on some quality characteristics of fresh and dry pasta
    (Wageningen Academic Publishers, 2018) Madenci A.B.; Bilgiçli N.; Türker S.
    In this study, different sources of antioxidant (flaxseed, black cumin and pomegranate seed) and dietary fibre (wheat fibre, oat fibre and barley fibre) were used in fresh and dry pasta formulation to improve functional properties of pasta. Antioxidant (5%) and dietary fibre (15%) sources were replaced with wheat semolina in pasta formulation. These functional ingredients both individually and in combinations were used to create nine different pasta formulations. Control fresh and dry pasta were prepared using wheat semolina. The effect of different ingredients and drying process on some physical (colour values, cooking properties and firmness), chemical (ash, protein, fat, total dietary fibre, antioxidant activity, total phenolic, phytic acid and mineral matter contents) and sensory properties of pasta were determined. Antioxidant activity, total phenolic and phytic acid contents were also determined in the raw and cooked form of fresh and dry pasta. Colour values (L* and b*) and sensory properties of fresh pasta were found superior in comparison to dry pasta. Drying process did not affect the antioxidant activity and total phenolic contents of raw pasta, on the other hand phytic acid content decreased significantly (P < 0.05) with drying application. Fresh pasta containing oat fibre and pomegranate seed has the highest antioxidant activity and total phenolic content in both raw and cooked form. In fresh pasta, combination of dietary fibres and antioxidant sources resulted in the greatest increments with respect to Ca, Fe, K, Mg, P and Zn contents, followed by the sources of oat and barley fibres. Combinations of antioxidant and dietary fibre improved the chemical and nutritional properties of pasta samples whereas black cumin had the most negative effect on the sensory quality of pasta despite its high antioxidant capacity. © 2018 Wageningen Academic Publishers.
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    Use of durum wheat clear flour in vital gluten and bioethanol production
    (Academic Press, 2018) Sayaslan A.; Koyuncu M.; Türker S.; Irklı Y.; Serin A.; Orhan F.G.
    During milling of durum wheat (Triticum durum) into semolina used for pasta processing, certain amount of clear flour (5–15%) with low economic value is obtained. This study aimed at determining the suitability of durum clear flours for vital gluten and bioethanol productions. The durum clear flours were wet-processed into vital gluten by three wet-milling methods, namely dough-washing, dough-water dispersion and flour-water dispersion. Vital glutens with acceptable purities (71.0–82.1% protein, Nx5.7, dm), yields (9.8–14.3%, dm) and recoveries (48.7–76.8%) were achieved by the dough-water and flour-water dispersion methods. However, vital gluten by the dough-washing method could not be isolated satisfactorily. The dough mixing and breadmaking qualities of vital glutens from the clear flours were found comparable to the commercial vital gluten. The carbohydrate-rich remnants of the clear flours upon isolation of glutens were subjected to enzymatic hydrolysis and yeast fermentation, leading to ethanol yields and conversion efficiencies of 32.2–33.5% (g/g, based on clear flour solids) and 80.5–87.6%, respectively. In conclusion, except for the dough-washing method, vital gluten and bioethanol with acceptable purities, yields, recoveries and qualities can be produced by the dough-water and flour-water dispersion methods. © 2018 Elsevier Ltd