WoS İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/394
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Article Effects of Gelatinization Process on Some Physicochemical Parameters, Pasting Characteristics and Some Nutritional Properties of Pulsed Based Flour Blends(Springer, 2026-02-17) Kahraman, Kevser; Yuksel, Ferhat; Karaman, SafaIn this study, a flour mixture was composed by three different flours (wheat flour (WF), cranberry bean flour (CBF) and lentil flour (LF)) depending on a constructed mixture design and some physicochemical parameters, pasting characteristics and some nutritional properties were investigated before and after gelatinization process. The highest total dietary fiber content was determined for the sole cranberry bean flour. After gelatinization of the samples, total dietary fiber levels of the samples increased significantly, and it ranged between 4.70 and 25.16% for uncooked samples and 8.46-29.09% for cooked samples. Resistant starch (RS) content of the samples was also affected by the gelatinization process. Wheat flour showed an increase in the RS content after gelatinization process and similar increment in the RS content was observed for the sole lentil flour. Peak viscosity was the highest for the wheat flour (2318 cP) and lowest for the lentil flour (716.5 cP). Glycemic index of the cooked samples changed significantly, and it ranged between 94.4 and 123.5. This study showed that making flour composite and gelatinization process had a significant effect on the pasting properties and nutritional characteristics of the pulse-based flour mixture.Article Development of Resistant Starch Type-5 and Its Utilization in Cookie-Preparation(North University Center Baia Mare, 2025-11-30) Oskaybas-Emlek, Betul; Ozbey, Ayse; Kahraman, KevserThe objective of this study was the production of resistant starch type-5 (RS-5), its characterization, and utilization in cookie making. In first part of the study, the effects of starch-fatty acid complex formation (RS-5) between tapioca starch and lauric acid on the structure, digestibility, thermal and morphological properties of tapioca starch were investigated. X-ray diffraction revealed that the RS-5 had a V-type crystalline pattern. FT-IR analysis showed that a distinctive peak at 2846 cm-1 was only observed in RS-5. The resistant starch (RS) content of native starch increased from 22.76% to 28.02% with RS-5 formation. In the second part of the study, the RS-5 was added as a replacement for wheat flour with 10%, 20%, and 30% compared to control sample made with 100% wheat flour in cookie-making. The effects of RS-5 replacement of cookie samples on some physicochemical, estimated glycemic index (eGI) value, physical, and hardness properties were determined. Compared to control cookie, the cookie samples included RS-5 had lower hardness value, higher spread ratio. The eGI value of cookie samples was slightly decreased with the replacement with RS-5. The results demonstrated that the RS-5 has good potential for developing softer cookie with no adverse impact on eGI value.Article Development and Characterization of Starch-Fatty Acid Complexes Produced with Buckwheat Starch and Capric/Stearic Acid Using Different Reaction Conditions(Elsevier, 2025-12) Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, KevserThe aim of present study was to investigate the impact of reaction parameters on the complex formation between buckwheat starch and capric acid (B-Capric) or stearic acid (B-Stearic). The most effective parameters on complex formation indicator (Complex index (CI) value) were found as reaction temperature (60-90 degrees C) and pH (5-8). Additionally, the effect of these parameters on physicochemical, pasting, and in-vitro digestibility properties of complex samples were evaluated. XRD and FTIR was also used in characterize the complex samples. In general, increasing pH increased the CI values of B-Stearic samples while decreasing those of B-Capric samples. Syneresis of buckwheat starch increased after complexation while paste clarity and swelling power diminished. The pasting properties of native starch significantly changed after complex formation. The FTIR results showed that starch structure changed with complex formation. XRD revealed that buckwheat starch, having an A-type pattern, converted to V-type pattern after complexation. Complex formation of buckwheat starch with capric and stearic acid significantly increased the RS content of buckwheat starch (19.01 %) by up to 36.25 % and 30.60 %, respectively. These results highlight the possibility of using buckwheat starch-capric acid/stearic acid complexes in food formulation to enhance the RS content.Article Citation - WoS: 20Citation - Scopus: 26Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads(MDPI, 2023-09-08) Koksel, Hamit; Cetiner, Buket; Shamanin, Vladimir P.; Tekin-Cakmak, Z. Hazal; Pototskaya, Inna V.; Kahraman, Kevser; Morgounov, Alexey I.The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics.Article Citation - WoS: 7Citation - Scopus: 7Production of Oven-Baked Wheat Chips Enriched With Red Lentil: An Optimization Study by Response Surface Methodology(Springer India, 2021-08-25) Babacan Cevik, Selin; Kahraman, Kevser; Ekici, LutfiyeChips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to develop red lentil enriched chips for use as a healthy and nutritious snack food. Due to the health concerns about high fat content of the fried chips, the samples were oven-baked instead of frying. Response surface methodology was used to investigate the effect of process parameters (red lentil flour ratio, baking temperature and time) on physicochemical, textural, nutritional, and bioactive properties of the chips. The samples were also evaluated in terms of taste, odor, crispness, and general acceptance by the panelists. The highest antioxidant capacity, total phenolic content and hydroxymethyl furfural content was achived with the sample supplememented with 50% red lentil flour and baked at the highest temperature and time used in the study (190 degrees C, 9 min). Red lentil flour supplementation increased protein and resistant starch content of the chips. The highest resistant starch content of the samples and lowest in vitro glycemic index value were achieved with the sample prepared with 50% red lentil flour supplementation. These results of this study proved that red lentil is a good source to be used for enrichment of oven-baked wheat chips as a novel snack food with high nutritional values and low in vitro glycemic index.Article Citation - WoS: 14Citation - Scopus: 16Production of Cross-Linked Resistant Starch From Tapioca Starch and Effect of Reaction Conditions on the Functional Properties, Morphology, X-Ray Pattern, Ft-Ir Spectra and Digestibility(Springer, 2021-01-02) Korkut, Ayse; Kahraman, KevserThe aim of this study was to investigate the effect of cross-linking temperature and pH on resistant starch (RS) formation as well as the functional, structural and morphology properties of tapioca starch. Tapioca starch was cross-linked using sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at various temperature and pH. Increase in the reaction temperature and pH increased RS content and decreased swelling power (SP) of the samples. The sample cross-linked at 60 degrees C and pH 12 had the highest RS content (84.8%) and the lowest SP (3.0 g/g). The correlation coefficient between RS content and SP was 0.96. Cross-linking altered the pasting behavior significantly, while Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) patterns changed slightly. Cross-linking did not change the morphological structure and granular shape of the starch. In addition, cross-linked samples protect their original shapes during cooking and in vitro digestion probably since cross-linking restrict the water uptake and swelling due to the increase in the bonds within the molecule. Overall results proved that cross-linking at high temperature and high alkaline condition resulted in an increase in the RS content of tapioca starch.Article Citation - WoS: 25Citation - Scopus: 33Production of Buckwheat Starch-Myristic Acid Complexes and Effect of Reaction Conditions on the Physicochemical Properties, X-Ray Pattern and FT-IR Spectra(Elsevier, 2022-05) Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent Yurdaer; Kahraman, KevserIn this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 ?C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/ g at 60 ?C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat be an alternative starch source for starch formation.Article Citation - WoS: 7Citation - Scopus: 9Green Synthesis of Silver Nanoparticles From Pomegranate Peel and Their Application in PVA-Based Nanofibers for Coating Minced Meat(Nature Portfolio, 2025-05-16) Gencag, Burcu Sari; Kahraman, Kevser; Ekici, Lutfiye; Sari Gencag, BurcuIn this study, silver nanoparticles (AgNPs) were synthesized via a green method from pomegranate peel extract and incorporated into polyvinyl alcohol (PVA) to produce AgPVA nanofibers through electrospinning. Nanofibers containing different silver concentrations (0.5, 1, and 1.5% Ag) were used as coating materials to coat minced meat, and their effects on various quality parameters during storage at 4 degrees C were evaluated. FTIR, XRD, SEM, and antibacterial analyses were conducted for the characterization of AgNPs and AgPVA nanofibers. To assess the quality characteristics of the minced meat during storage, pH, color, peroxide, TBARS, and microbiological analyses were performed. The results indicated that silver concentrations up to 1% could delay oxidation in minced meat and help preserve its quality. Compared with the other samples, the samples coated with 0.5% AgPVA (A1) and 1.0% AgPVA (A2) nanofibers exhibited a significant antimicrobial effect at the 6-day storage point (p < 0.05). The migration of AgNPs into minced meat was monitored during storage, and all migration values remained below the European food safety authority (EFSA) safety limit of 0.05 mg/kg, demonstrating the safety of the coatings. These findings suggest that AgPVA nanofibers synthesized via a green method could be a promising approach for extending the shelf life of perishable foods by reducing spoilage.Article Citation - WoS: 3Citation - Scopus: 3Fabrication of Grape Pomace Extract-Loaded Electrospun Nanofiber Films as Active Packaging Material for Walnut(Springer, 2024-09-27) Yilmaz, Burcin; Kahraman, Kevser; Ekici, LutfiyeGrape pomace is a valuable residue of wine, vinegar, juice, and molasses industries with its high phenolic compound content. In this study, fabrication of gelatin/zein nanofiber films with antioxidant properties due to addition of grape pomace extract (0-20%, GPE) was assessed. This nanofiber film is designed to be evaluated as an active packaging material for coating walnuts. SEM analysis revealed that the nanofibers were uniform and bead-free, with the diameter ranging from 239 to 343 nm, and the FT-IR spectra showed that the GPE was enclosed in nanofibers successfully. The thermal stability of the extract appeared to be improved by encapsulation. The nanofibers demonstrated DPPH scavenging activity with the one containing 20% GPE exhibiting 75% inhibition. Walnuts were placed into polyethylene bags including nanofibers, and after 21-day storage, a significant (p<0.05) decrease in the peroxide values (from 1.92 meq 0(2)/kg walnut oil to 1.39 meq 0(2)/kg walnut oil) and Totox values (from 4.05 to 3.01) was shown by using GPE-loaded nanofiber. This study's results indicate that nanofibers with GPE content could be a promising package material for preserving food quality.Article Citation - WoS: 41Citation - Scopus: 46Effects of Germination on the Physicochemical and Nutritional Characteristics of Lentil and Its Utilization Potential in Cookie-Making(Springer, 2021-06-10) Oskaybas-Emlek, Betul; Ozbey, Ayse; Kahraman, KevserLentil is an alternative gluten-free source with high protein content. In our study, lentil seeds were germinated to enhance the functional and antioxidant properties of lentil. The raw and germinated lentil flour was obtained from lentil seed and used in cookie production. The germination affected the physicochemical, functional, chemical and morphological properties, and pasting behavior of lentil flour. The results indicated that germination caused positive effects on ash and protein content, total phenolic content (TPC), antioxidant properties, oil absorption capacity, and water solubility index. However, germination caused a decrease in the total dietary fiber and starch content due to the activation of the enzymes during germination. SEM images of the germinated lentil flour proved the degradation of starch. Lentil (raw and germinated) flour cookies and wheat flour cookies (Control) were evaluated in terms of physicochemical, TPC, antioxidant properties, textural properties, and in-vitro glycemic index (eGI) value. Germinated lentil flour cookie exhibited the lowest hardness, lightness, yellowness values, the highest TPC and antioxidant activity, and it had the same effect on eGI with control cookie. Overall results indicated that germination can be used as a natural, sustainable, and cost-effective way to improve the functional, and antioxidant properties of lentil. Germinated lentil flour cookie may be considered as a functional food due to high protein content and antioxidant properties.