Nermin Bilgiçli’s research while affiliated with Necmettin Erbakan University and other places

In this study, carrot (orange and black) powder substitution (0–15%) and different dough applications (guar gum (GG) addition, pregelatinization (PG) and a PG + GG combination) were researched in gluten-free pasta preparation to improve the bioactive components and technological properties. Some quality attributes and bioactive components of the pasta were determined. Black carrot powder substitution into the pasta revealed rich functional properties with higher total dietary fiber (TDF), Ca, K, Mg, P and total phenolic content (TPC) than orange carrot powder. An increased carrot powder addition ratio in the gluten-free pasta formulation resulted in enrichment in ash, mineral, β-carotene, total anthocyanin, TDF, antioxidant activity and TPC. The amounts of β-carotene and anthocyanin in the pasta samples rose to 4.42 mg/100 g and 26.08 mg CGE/100 g with the addition of 15% orange and black carrot powders, respectively. Increasing cooking loss due to high utilization ratios of carrot powder was eliminated by PG and PG + GG applications, and technologic quality was improved, especially with the PG + GG combination.

Bu çalışmada, Türkiye’nin endemik bitkilerinden biri olan madımak (Polygonum cognatum) kurutularak toz haline getirilmiş ve farklı oranlarda (%0, 5, 10, 15, 20) erişte formülasyonunda kullanılmıştır. Erişte üretimi yumurtalı ve yumurtasız olarak gerçekleştirilmiştir. Madımak tozu ve yumurta ilavesinin eriştenin renk, teknolojik, fonksiyonel ve duyusal özellikleri üzerine etkileri araştırılmıştır. Yumurta kullanımı erişte örneklerinin renk değerini (L* ve b*), pişme özelliklerini, antioksidan aktivite ve fenolik madde içeriklerini önemli derecede etkilemiştir. Yumurta ilavesi ayrıca erişte örneklerinin pişirme sırasında suya geçen madde miktarını azaltarak erişteleri teknolojik olarak geliştirmiştir. Madımak tozunun %20 oranında ilavesi ile örneklerin ortalama ağırlık ve hacim artışı değerleri yaklaşık olarak %24,78 ve %56,88 oranında artış göstermiştir. Madımak tozunun artan oranı, eriştelerin analiz edilen biyoaktif içeriğini önemli ölçüde artırmış, bu artış yumurta ilaveli örneklerde daha fazla oranda gerçekleşmiştir. Duyusal analiz sonuçları, %5 ve 10 madımak tozu ilaveli örneklerin genel olarak duyusal özelliklerinin kontrol erişte örneğine benzer olduğunu, %10’nun üzerinde kullanımının ise duyusal özellikleri olumsuz yönde etkilediğini göstermiştir. Bununla birlikte, çiğ erişte formülasyonunda yumurta kullanımının özellikle renk, görünüş ve kırılabilirlik özellikleri, pişmiş erişte örneklerinde ise tüm özellikleri olumlu etkilediği belirlenmiştir

This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant ( p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27–36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.

Research background Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds. However, it also contains a high amount of phytic acid, which is an antinutrient and reduces the bioavailability of minerals and proteins. To improve the nutritional quality of teff, the phytic acid content should be reduced by an effective dephytinisation method. Experimental approach In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0−40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated. Results and conclusions Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phytase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the a* and b* values of cookies compared to undephytinised flour. Cookies containing fermented and phytase-treated teff flour had a harder texture than cookies containing undephytinised flour. In addition, as the amount of teff flour increased, the spread ratio values of cookies gradually incrased while their hardness decreased. Overall acceptability scores of cookies containing 10–20 % teff flour were similar to the control. Novelty and scientific contribution To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains.

Bu çalışmada, kestane (Castanea sativa), lüpen (Lupinus albus) ve balkabağı (Cucurbita moschata) unlarının eşit oranda birleştirilmesiyle elde edilen kompozit un atıştırmalık ürünleri çeşitlendirmek ve geliştirmek için glutenli ve glutensiz bisküvi formülasyonunda kullanılmıştır. Kompozit un glutenli bisküvilerde buğday unu ile, glutensiz bisküvilerde ise mısır nişastası:pirinç unu karışımı ile %12, 24, 36 ve 48 oranlarında yer değiştirilerek kullanılmış ve bisküviler fiziksel, kimyasal ve duyusal özellikler açısından değerlendirilmiştir. Artan oranda kompozit un kullanımı ile her iki bisküvi çeşidinde de L* değeri azalırken, a* ve b* değerleri artış göstermiştir. Glutenli bisküvilerin yayılma oranı %36-48 kompozit un kullanımı ile düşmüştür. %12 ve üzeri kompozit un kullanım oranlarında glutenli ve glutensiz bisküvilerin sertlikleri artmıştır. Kontrol bisküvi örnekleri ile karşılaştırıldığında, bisküvi formülasyonlarında %48 oranında kompozit un kullanımı ile protein ve antioksidan aktivite değerleri glutensiz örneklerde sırasıyla 2.4 ve 2.5 kat artış sağlarken, glutenli bisküvi örneklerinde sırasıyla 1.4 ve 2.6 kat artış göstermiştir. Kompozit unun en düşük kullanım oranı bile hem glutenli hem de glutensiz bisküvilerin Ca, K, Mg, Mn ve P miktarında artış sağlamıştır. Kompozit unun %12 kullanım oranı ile her iki bisküvi çeşidinde de en yüksek genel kabul edilebilirlik değerleri elde edilmiştir.

Background and Objectives Hulled wheat varieties and immature grains are seen as interesting raw materials in the production of grain‐based products. More research is needed on the quality, functional and nutritional properties of einkorn and immature wheat products, which are processed and consumed by many societies under different names. This study was carried out to evaluate the physical and nutritional properties of einkorn bulgur and firik (bulgur produced from immature wheat) samples sold in the market. Findings The firik samples had higher ash, fat and free, bound and total phenolic content, antioxidant activity and lower protein content than einkorn bulgur. Low phytic acid content of firik obtained from immature wheat was found to be remarkable. The total yellow pigment, Ca and Mg contents were found to be 5.4, 1.3, and 1.3 times higher in firik samples than in einkorn bulgur. The weight increase value obtained as a result of the cooking test was found to be lower in firik samples compared to einkorn bulgur. Conclusions Both types of bulgur showed superior characteristics in terms of nutritional value and functional properties. Significance and Novelty It has been determined that firik and einkorn bulgur are two important products in terms of healthy nutrition with their functional components. It is an introductory study in terms of expanding the usage area of valuable ancient wheat and immature durum wheat and processing it into new products.

Lupin (Lupinus albus L.) is a protein- and fiber-rich legume which has numerous health benefits. It also contains toxic quinolizidine alkaloids which must be removed for safe consumption (total alkaloid content < 0.02 g/100 g). This study aimed to develop novel lupin debittering method using ultrasound application at different temperatures (25–65 °C) and durations (10, 15, 20 and 25 min-every 4 h) as an alternative to traditional debittering method (including a boiling stage in water for 75 min followed by soaking for 144 h). The impacts of debittering methods on the total alkaloid content, total color difference (∆E) and total carotenoid content of lupin were determined. In addition, it was to investigate the effects of different stabilization (dry roasting and microwave) and packaging (kraft and vacuum) methods on the color, acidity and peroxide values of debittered lupin flours by traditional and ultrasound-accelerated (25 °C–25 min-every 4 h) methods during 6 months to improve storage stability. The seeds were accepted as debittered when their total alkaloid contents were less than 0.02 g/100 g. The shortest debittering time (60 h) was obtained with ultrasound application at 25 °C for 25 min every 4 h. Moreover, all ultrasound applications elicited shorter debittering times (60–84 h) than traditional method (144 h). The ∆E value of traditionally debittered lupin seeds (2.42) was lower than ultrasound-treated seeds (4.67–6.97). As the ultrasonication time increased from 10 to 25 min at 25 °C and 65 °C, total carotenoid content of debittered seeds decreased from 4.85 to 4.62 μg/g and 4.63 to 4.19 μg/g, respectively. Dry roasting method showed higher a* and lower peroxide values in both kraft and vacuum packaged samples compared to microwave heating. The acidity of the samples increased from 0.006 to 0.019% (kraft) and 0.021% (vacuum) after 6 months of storage. At the end of 6 months of storage time, acidity and peroxide values of lupin flours packaged with kraft bags were lower than vacuum-packed counterparts. The results showed that the ultrasound-accelerated debittering method seems to be effective in reducing the alkaloid content of lupin seeds with lower process time and water consumption. It also revealed that kraft bags are more suitable for longer storage stability than vacuum bags for the storage of stabilized lupin flour.

Abstract Red dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110°C). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack.

Utilization of germinated and heat-moisture treated wheat in noodle formulation to improve bioactive components and technologic quality was investigated. Flour of untreated, germinated, heat-moisture treated germinated wheat varieties (Esperia, einkorn and emmer) were used at five ratios (0-60 %) in noodles according to (3 × 3 × 5) × 2 factorial design. Forty-five different noodle formulations were produced. Cooking loss values of the noodles raised with increasing ratios of germinated wheat flours. Heat-moisture treatment partially decreased the cooking loss of noodle prepared with germinated wheat flour. The ash, protein, phytic acid, total yellow pigment, total phenolic content, minerals (except K) and antioxidant activity values of the noodle increased with the inclusion of ancient wheat compared to modern wheat. These increases were much more evident with the use of germinated flours of modern and ancient wheat. While the germination process increased the bioactive components content, the heat-moisture treatment improved the technological quality of the noodle prepared from germinated wheat.