ORCID "0000-0002-5945-6649" Beslenme ve Diyetetik Bölümü Yayın Koleksiyonu için listeleme
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The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production
Candal, Cihadiye; Erbaş, Mustafa (Springer İndia, 2019)Enzyme resistant starch (ERS) is a indigestible form of starch and it can behave like dietary fibre that are the indigestible food components essential for a healthy lifestyle. The aim of this study was to examine the ... -
Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
Arslan Tontul, Sultan; Candal Uslu, Cihadiye; Mutlu, Ceren; Erbaş, Mustafa (Springer India, 2021)Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for ... -
Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
Gülcan, Ümmügülsüm; Candal Uslu, Cihadiye; Mutlu, Ceren; Arslan Tontul, Sultan; Erbaş, Mustafa (Elsevier, 2020)The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content ... -
The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat
Büyükkurt Kılıç, Özlem; Aykın Dinçer, Elif; Burak Çam, İhsan; Candal, Cihadiye; Erbaş, Mustafa (Taylor & Francis Inc, 2020)This study aimed to determine the effect of various marinades and their concentrations, as well as various cooking procedures, on polycyclic aromatic hydrocarbon (PAH) formation in cooked beef. The PAH levels in meat ... -
Microbiological and chemical properties of wet tarhana produced by different dairy products
Arslan-Tontul, Sultan; Mutlu, Ceren; Candal, Cihadiye; Erbaş, Mustafa (Springer İndia, 2018)This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, ... -
Modulating of food glycemic response by lactic acid bacteria
Mutlu, Ceren; Candal Uslu, Cihadiye; Özhanlı, Hazal; Arslan Tontul, Sultan; Erbaş, Mustafa (Elsevier Ltd, 2022)There are some strategies for modulating the glycemic response of food through synthesized metabolites such as organic acids, fatty acids, sugar alcohols, bioactive peptides, and exopolysaccharides by bacteria, yeast, ... -
A new gluten-free product: Brown rice bulgur, and its physical and chemical properties
Candal Uslu, Cihadiye; Mutlu, Ceren; Koç, Adnan; Bilgin, Duygu Gizem; Erbaş, Mustafa (Blackwell Publishing Ltd, 2020)In this research, a new alternative food product, defined as brown rice bulgur (BRB), rich in functional components compared to white rice and cooked in a short time compared to brown rice was developed for society especially ... -
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
Mutlu, Ceren; Arslan-Tontul, Sultan; Candal, Cihadiye; Kılıç, Özlem; Erbaş, Mustafa (Wiley, 2018)The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivatedin Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were ... -
Sorption isotherms of coffee in different stages for producing Turkish coffee
Mutlu, Ceren; Candal Uslu, Cihadiye; Kılıç Büyükkurt, Özlem; Erbas, Mustafa (Blackwell Publishing Ltd, 2020)The aim of this research was to determine the adsorption behavior of coffee as green and roasted beans and ground. For this aim, the static gravimetric method was used and samples were kept in the different water activity ... -
The stages of candied chestnut production and the influence of the sorbitol used on their properties
Candal, Cihadiye; Mutlu, Ceren; Tontul, S. Arslan; Erbaş, Mustafa (Wageningen Academic Publishers, 2018)Chestnut is a healthy and valuable food and it can be consumed in many different forms, such as fresh, boiled, roasted and also candied. The aim of this study was to examine the changes take place in all stages of candied ...