Browsing by Author "Kahraman, Keyser"

Now showing 1 - 2 of 2

Citation - WoS: 39
Citation - Scopus: 62
Optimization of Resistant Starch Formation From High Amylose Corn Starch by Microwave Irradiation Treatments and Characterization of Starch Preparations
(Elsevier, 2017) Mutlu, Selime; Kahraman, Keyser; Ozturk, Serpil
The effects of microwave irradiation on resistant starch (RS) formation and functional properties in high-amylose corn starch, Hylon VII, by applying microwave-storing cycles and drying processes were investigated. The Response Surface Methodology (RSM) was used to optimize the reaction conditions, microwave time (2-4min) and power (20-400%), for RS formation. The starch:water (1:10) mixtures were cooked and autoclaved and then different microwave-storing cycles and drying (oven or freeze drying) processes were applied. The RS contents of the samples increased with increasing microwave storing cycle. The highest RS (43.4%) was obtained by oven drying after 3 cycles of microwave treatment at 20% power for 2 min. The F, p (<0.05) and R-2 values indicated that the selected models were consistent. Linear equations were obtained for oven-dried samples applied by 1 and 3 cycles of microwave with regression coefficients of 0.65 and 0.62, respectively. Quadratic equation was obtained for freeze-dried samples applied by 3 cycles of microwave with a regression coefficient of 0.83. The solubility, water binding capacity (WBC) and RVA viscosity values of the microwave applied samples were higher than those of native Hylon VII. The WBC and viscosity values of the freeze-dried samples were higher than those of the oven-dried ones. (C) 2016 Elsevier B.V. All rights reserved.
Citation - WoS: 48
Citation - Scopus: 59
In Vitro Glycemic Index, Bile Acid Binding Capacity and Mineral Bioavailability of Spaghetti Supplemented With Resistant Starch Type 4 and Wheat Bran
(Elsevier, 2020) Aribas, Merve; Kahraman, Keyser; Koksel, Hamit
In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 supplementation caused lower negative effects on quality properties (total organic matter value, color and textural properties) than bran supplementation. The results point out that RS4 supplementation of spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level. RS4 caused an increase in bile acid binding capacity and expected to have positive effects on cholesterol metabolism. Moreover, RS4 supplemented spaghetti had generally better mineral bioavailability values compared to bran supplemented and control spaghettis. Overall results indicated that RS4 supplementation provided improvement in nutritional properties of spaghetti and can be an alternative ingredient for fiber supplemented spaghetti compared to bran.