Browsing by Author "Koksel, H."

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Citation - WoS: 3
Citation - Scopus: 3
Formation of Resistant Starch From Amylotype Corn Starch and Determination of the Functional Properties
(Wageningen Academic Publishers, 2013) Kahraman, K.; Koksel, H.
High amylose corn starch was hydrolysed with HCl at 40 degrees C for 0.5-2.0 h. Then the native and acid-modified starch samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were dried after storage and in HT2, heat treated/autoclaved samples were dried without storage. Relative quantities of high- and medium-molecular weight fractions decreased and relative quantities of low-molecular weight fractions increased as a result of acid modification. Resistant starch (RS) contents of the acid-modified starches were between 15.7-16.4% and increased up to 29.4% due to HT1 and up to 17.5% due to HT2. The results indicated that RS contents of the high amylose starch can be increased by HT and storing prior to drying. Rapid ViscoAnalayser viscosity values decreased as the acid modification level increased. Water absorption and solubility values of the samples prepared with both heat treatments were higher than those of the native starch and hydrolysates. Emulsifying capacity/stability values of soy protein solution supplemented with the hydrolysates and heat treated samples were higher than those supplemented with the native and heat treated native starch.
Citation - WoS: 28
Citation - Scopus: 38
An Investigation on the Effect of Heat-Moisture Treatment on Baking Quality of Wheat by Using Response Surface Methodology
(Academic Press Ltd- Elsevier Science Ltd, 2017) Cetiner, B.; Acar, O.; Kahraman, K.; Sanal, T.; Koksel, H.
Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55-95 degrees C and 13-19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 degrees C for Tosunbey and 19%-55 degrees C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and PSG, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat. (C) 2017 Published by Elsevier Ltd.