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    Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia
    (Springer India, 2021) Arslan Tontul, Sultan; Candal Uslu, Cihadiye; Mutlu, Ceren; Erbaş, Mustafa
    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 comparing the health-related effects and processing performance of a variety of whole grains. The expected glycemic index (eGI) flours of chia was determined to be quite low, and flours except quinoa can be classified as low GI foods. The highest resistant starch (RS) content (4.76 g/100 g) was found in amaranth flour, and it was followed by buckwheat (1.27 g/100 g). The amaranth had the highest stimulation effect on the growth of probiotics and increased the count of L. acidophilus and B. bifidum as 4.57 and 2.26 log CFU/ml, respectively. Moreover, chia flour showed a positive effect on the growth of L. acidophilus whereas it negatively affected B. bifidum compared to the control. A significant correlation was detected between rapidly available glucose content and eGI. On the other hand, a significant relationship between RS and the growth rate of probiotics was reported.
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    Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread
    (Elsevier, 2020) Gülcan, Ümmügülsüm; Candal Uslu, Cihadiye; Mutlu, Ceren; Arslan Tontul, Sultan; Erbaş, Mustafa
    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 was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.
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    Modulating of food glycemic response by lactic acid bacteria
    (Elsevier Ltd, 2022) Mutlu, Ceren; Candal Uslu, Cihadiye; Özhanlı, Hazal; Arslan Tontul, Sultan; Erbaş, Mustafa
    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, and/or fungi during fermentation. The different species of lactic acid bacteria (LAB) are the most important option in fermented food production because they are considered food-grade, their products can be directly used in food, their usability of a cheap and wide range of substrate, and suitable for genetic modification. They can contribute to lowering the glycemic load of nutrition through their organic acid, alcohol, polysaccharides, and vitamin production. This study aimed to review the effects of lowering the glycemic responses of foods by LAB via metabolites produced and their contribution to human well-being in this way.