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 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: 10Citation - Scopus: 14Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology(Springer, 2018-04-28) Mutlu, Selime; Kahraman, Kevser; Severcan, Sebnem; Ozturk, SerpilResponse surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) values in high amylose corn starch, Hylon VII. Starch:water (1:10) suspensions were cooked and autoclaved, debranched with pullulanase (1000 PUN/g; 1500 U/kg starch) at 60 A degrees C and then different microwave-storing cycles and drying (oven or freeze drying) processes were applied. In order to describe the relationship between the dependent and independent variables (microwave power and irradiation time), the response values were fitted by first order polynomial regression models. Significance analysis showed that microwave irradiation time had significant effect on RS content and GI value of the samples treated with one cycle of microwave-storing prior to freeze-drying. Microwave power had significant factor on the GI value of the samples that were oven-dried after one cycle of microwave-storing. Solubility and water binding capacity values of all heat treated samples were higher than those of native starch. On the other hand, RVA viscosity values were lower than native starch for oven-dried samples. Water binding capacity, solubility and final viscosity values of the freeze-dried samples were higher than those of oven-dried ones.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.Article Citation - WoS: 11Citation - Scopus: 15Effects of Extrusion Cooking on the Nutritional Quality of Puffed Snacks Made From Blends of Barley and Green Lentil Flours(Springer, 2023-06-02) Li, Xiang; Franczyk, Adam; Kahraman, Kevser; House, James D.; Koksel, FilizIncreasing demand for nutritionally dense foods warrants the investigation of high fiber and protein ingredients in snack food applications. In this study, blends of barley (22.9% dietary fiber, db) and green lentil (26.4% protein, db) flours were extruded at five blending ratios (barley: green lentil, 100: 0, 75: 25, 60: 40, 45: 55, 0: 100, db), two barrel temperature profiles (60-130 degrees C and 70-140 degrees C from feeder to die) and three feed moisture contents (15, 18 and 21%) to produce puffed snacks. Extrusion significantly improved in vitro protein digestibility (IVPD) of all blends by up to 10%. Decreasing feed moisture and increasing die temperature improved IVPD. Blending increased the limiting amino acid score and hence improved the in vitro protein digestibility corrected amino acid score (IVPDCAAS) of extrudates. On average, the blend 45:55 showed the highest average IVPDCAAS (68.62%) among the blends studied and lower glycemic index scores compared to the blend 60: 40. In general, extrusion did not substantially affect the soluble, insoluble or total dietary fiber contents of the blends. All extrudates from blends 60: 40 and 45:55 met the requirement to be labelled as "good source of dietary fiber" in the US.Article Citation - WoS: 6Citation - Scopus: 6Comparative Life Cycle Assessment of Retort Pouch and Aluminum Can for Ready-to Bean Packaging(Springer, 2023-09-12) Gulcimen, Sedat; Ozcan, Ozlem; Cevik, Selin Babacan; Kahraman, Kevser; Uzal, NigmetSince packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be preferred for food product sustainability. This paper compares two different packaging materials (aluminum cans and retort pouches) with a life cycle approach to assess the environmental impacts of ready-to-eat bean packaging. The life cycle assessment (LCA) was used to define and compare the environmental performance of ready-to-eat beans in aluminum cans and retort pouches. The gate-to-gate approach was used in the LCA, with a functional unit of 1 kg of packaged ready-to-eat bean product. Inventory for packaging in retort pouch was created in collaboration with Duru Bulgur Company (Karaman, Turkey) and the data for ready-to-eat beans in the aluminum can were gathered from the literature. The findings show that ready-to-eat beans in retort pouches have lower environmental impacts than ready-to-eat beans in aluminum cans. The packaging and washing processes for both ready-to-eat beans packaged in aluminum cans and retort pouches had the greatest environmental impact. In ready-to-eat beans production, retort pouch provides 87% better environmental performance than aluminum can in terms of global warming (GW). Overall, the results demonstrated that replacing aluminum cans with retort pouches in ready-to-eat bean production can significantly reduce environmental effects in all impact categories. [Graphics] .Article Citation - WoS: 17Citation - Scopus: 24Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated With TiO2 and Al2O3 Nanoparticles(Springer, 2019-11-26) Severcan, Solmaz Sebnem; Uzal, Nigmet; Kahraman, KevserTo enhance anti-fouling properties of polymeric membranes during apple juice clarification, PSF/PEI (20/2 wt%) ultrafiltration (UF) membranes were modified with TiO2 and Al2O3 nanoparticles using the phase inversion method. Turbid apple juice samples were clarified using cross-flow membrane filtration system. All fabricated nanocomposite UF membranes had higher apple juice flux values than PSF/PEI membrane. Membrane prepared with 0.01% TiO2 (UFT1) had the highest apple juice flux (at steady state, 44.6 L/m(2)h). The FRR (%) value of TiO2 and Al2O3 incorporated UF membranes was between 90.9-94.0% and 79.6-97.6%, respectively, and these FRR values were higher than that of PSF/PEI membrane (UF2, 60.3%). Porosity and hydrophilicity of the UF membranes significantly increased with the addition of nanoparticles and the highest porosity and hydrophilicity was achieved in the 0.01% TiO2 incorporated UF membrane (UFT1) membrane. Higher flux recovery ratio (FRR) and lower relative flux reduction (RFR) values of Al2O3 and TiO2 incorporated nanocomposite membranes, compared with the unmodified membrane, demonstrated the enhancement in the anti-fouling properties of the PSF/PEI membrane. SEM images of the nanocomposite membranes also proved the nanoparticle incorporation to the PSF/PEI matrix. Color, turbidity, total soluble solid, total phenolic content, and antioxidant capacity of the samples using nanocomposite membranes were better than that of clarified using both commercial and unmodified membranes. TiO2 incorporated nanocomposite membranes had superior performance than Al2O3 incorporated nanocomposite membranes and among these membranes, the ones prepared with the addition of 0.01 wt% TiO2 exhibit the best performance in terms of clarification of apple juice.Article Citation - WoS: 1Citation - Scopus: 1A Functional Barley-Based Fermented Soup (Tarhana) With High Β-Glucan Content(Springer, 2024-11-06) Koksel, Hamit; Ozkan, Kubra; Tekin-Cakmak, Zeynep Hazal; Karasu, Salih; Kahraman, Kevser; Oruc, Sena; Sestili, FrancescoThis study investigates the impact of using different flours, including high beta-glucan barley, on the nutritional properties of tarhana. Mineral composition, phenolic content, and antioxidant capacity of tarhana powder samples produced using flours of high beta-glucan hull-less barley (cv. Chifaa; ChF), hull-less barley cv. Yalin (YF), bread wheat cv. Tosunbey (white flour: TWF1 and whole wheat flour: TWF2). Furthermore, in vitro glycemic index (GI), pasting properties, and RVA soup index of their soups were investigated. Tarhana made with Chifaa barley flour (Tar-ChF) exhibited significantly higher levels of key minerals (K, Mg, Ca), beta-glucan and total phenolic content compared to those made with other flours (Tar YF, Tar TWF1, and Tar TWF2). Barley tarhana samples also showed greater antioxidant activity of bound phenolic fractions and lower GI values, indicating a healthier profile. The study highlights the potential of high beta-glucan barley flour to enhance tarhana's nutritional benefits without significantly affecting its sensory properties, such as color and viscosity. This research supports the integration of health-promoting ingredients like barley flour into traditional Mediterranean foods to improve their nutritional quality.