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Öğe The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production(Springer İndia, 2019) Candal, Cihadiye; Erbaş, MustafaEnzyme 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 changes of the ERS content of wheat flour with ultrasonication, at four different flour/water ratios (1/5, 1/10, 1/15 and 1/20), three different pH values (6.1, 5.5 and 4.5) and three different temperatures (80 degrees C, 100 degrees C and 121 degrees C). Furthermore, possibility of addition this flour in four different proportions (0%-control, 25%, 50% and 75%) for biscuit production as a dietary fibre source was also investigated. The applied processes increased the dark colour and water holding capacity, but decreased the moisture content of flour samples. The ERS content of wheat flour increased about 30-fold and the sample that had the highest ERS content (ERS-enriched flour) of 3.30% was produced at 121 degrees C (autoclaving), pH 6.1 and 1/15 flour/water ratio with ultrasonication. ERS-enriched flour had higher melting point and lower estimated glycemic index (eGI) value compared to the wheat flour. In biscuit production, the biscuits with medium eGI (61.82-67.31) was obtained and the increase of ERS-enriched flour proportion increased the ERS content of biscuits, decreased the eGI, hardness and fracturability. During storage, while the light colour and moisture content of biscuits increased; eGI, hardness and fracturability decreased. The biscuits were considered as sensory acceptable by panellists. As conclusion; the ERS-enriched flour can contribute to the production of the medium or low GI foods rich in carbohydrates.Öğe The influence of cooking methods and some marinades on polycyclic aromatic hydrocarbon formation in beef meat(Taylor & Francis Inc, 2020) Büyükkurt Kılıç, Özlem; Aykın Dinçer, Elif; Burak Çam, İhsan; Candal, Cihadiye; Erbaş, MustafaThis 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 were determined, based on the saponification of lipids by methanolic/potassium hydroxide solution, followed by liquid–liquid extraction and QuEChERS method. Pan frying caused lower levels of BaP (1.39 versus 1.62 µg/kg) and PAH4 (5.58 versus 5.73 µg/kg) in beef meat than barbecuing. For sage and thyme extracts prepared at 0.5 to 2.0 °Brix, a significant decrease in the PAH levels of barbecued meat samples was achieved compared to the controls. The levels of PAHs in the samples containing the commercial marinating material were found to be higher than those in the non-marinated control. The BaP and PAH4 levels found in the meat samples marinated with sage and thyme extracts, were below the EU maximum levels. However, BaP was the highest for Control 2 (2.26 µg/kg), and exceeded the EU maximum limit of 2 mg/kg for BaP in heat-treated meat and meat products. The results show a reducing effect of sage and thyme extracts that are normally used during marinating of meat, on the formation of PAH compounds. Consequently, the extracts of sage and thyme, could be used in the commercial marinating material to reduce the level of PAH compounds formed in meat during cooking.Öğe Microbiological and chemical properties of wet tarhana produced by different dairy products(Springer İndia, 2018) Arslan-Tontul, Sultan; Mutlu, Ceren; Candal, Cihadiye; Erbaş, MustafaThis 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, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC-MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31 mu mol TE/g at the end of fermentation and it was independent of the fermentation period.Öğe Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)(Wiley, 2018) Mutlu, Ceren; Arslan-Tontul, Sultan; Candal, Cihadiye; Kılıç, Özlem; Erbaş, MustafaThe 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 measuredas 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures weremeasured as 61.12°C, 64.35°C, and 75.65°C, respectively. The water activity, moisture content, total protein, lipid,and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively.Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, totalmonomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and7.99?mol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic,oleic, and linoleic acidsÖğe The stages of candied chestnut production and the influence of the sorbitol used on their properties(Wageningen Academic Publishers, 2018) Candal, Cihadiye; Mutlu, Ceren; Tontul, S. Arslan; Erbaş, MustafaChestnut 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 chestnut production and the possibility of using sorbitol as a sugar substitute from a health perspective, as well. The obtained results ensured the detailed information in paring, boiling and sugar-dipping production processes and the determination of chestnut properties in them. Paring and boiling of chestnuts were carried out by the use of four different methods as are microwave, oven, microwave-oven combination and autoclave, and four different CaCl2 ratios as are 0 (control), 0.1, 0.2 and 0.3%. Three different sugar syrups; sucrose, glucose and sorbitol, were used in sugar-dipping of chestnuts. The results of candied chestnuts were ranged between 10.42-11.53 g for kernel weight and 32.88-34.00, 26.13-27.00 and 20.75-21.75 mm for width, length and thickness, respectively. It was found that the hardness was between 3.34-3.44 kg and the L*, a* and b* values were between 39.35-46.04, 5.88-6.64 and 24.15-27.69, respectively. The moisture content, water activity, pH, titratable acidity and enzyme resistant starch content were determined between 25.72-27.08%, 0.82-0.88, 6.67-6.88, 0.04-0.05% and 1.20-1.56%, respectively. Candied chestnuts produced by the use of sorbitol were considered to be well sensory acceptable by panellists.
