WoS İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/394
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Article Citation - WoS: 21Citation - Scopus: 23Effects of Resistant Starch Type 4 Supplementation of Bread on in Vitro Glycemic Index Value, Bile Acid-Binding Capacity, and Mineral Bioavailability(Wiley, 2019-10-28) Aribas, Merve; Kahraman, Kevser; Koksel, HamitBackground and objectives RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative effect on color, textural properties, and consumer acceptability of breads. This study was designed to investigate the effect of RS4 supplementation on the bread quality as well as mineral bioavailability, bile acid-binding capacity, in vitro glycemic index. Findings Loaf volumes of the breads supplemented with RS4 were higher than the bread supplemented with wheat bran (WB). Among the bread samples, the one supplemented with WB had the darkest color and highest firmness values. During storage, WB supplementation caused the highest increase in bread firmness. RS4 supplementation caused higher total dietary fiber (TDF) and mineral bioavailability values and lower in vitro glycemic index than bran supplementation. Conclusions RS4 supplementation of bread caused increases in TDF content, bile acid-binding capacity, and mineral bioavailability and has less deteriorative effect on the quality than WB supplementation. Breads supplemented with WB had a faster staling rate than the breads supplemented with RS4. Significance and novelty Besides the better appearance and texture of the RS4 supplemented bread samples, the improvement in nutritional properties proved that RS4 is a better dietary fiber source than WB.Article Citation - WoS: 13Citation - Scopus: 16Clarification of Pomegranate Juice Using PSF Microfiltration Membranes Fabricated With Nano TiO2and Al2O3(Wiley, 2020-06-22) Severcan, Solmaz Sebnem; Uzal, Nigmet; Kahraman, KevserMicrofiltration (MF) membranes were fabricated using PSF/PEI (17/2 wt%) with TiO(2)and Al(2)O(3)nanoparticles to enhance pomegranate juice clarification performance. The membrane performances were tested using dead-end filtration system. Membranes were characterized by Scanning Electron Microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), porosity, water contact angle, and pure water flux experiments. All MF membranes had higher porosity, pure water flux, and hydrophilicity.SEMimages of the membranes proved the nanoparticle incorporation to the PSF/PEI matrix. The quality of clarified pomegranate juice samples using PSF/PEI nanocomposite membranes were better than that of clarified using both commercial and unmodified membranes. The highest performance for the clarification of pomegranate juice samples was obtained for 0.05% of Al(2)O(3)incorporated PSF/PEI membranes with the highest color (5,781 +/- 4 PtCo), total soluble solid (16.2 +/- 0.0 Brix), total phenolic content (2,642.1 +/- 46.4 mg GAE/L), antioxidant activity (ABTS: 62.4 +/- 0.2 TEAC/L, DPPH: 41.3 +/- 0.0 TEAC/L) and total monomeric anthocyanin (100.7 +/- 1.7 mg/L). Practical applications Utilization of membrane technology in food industry has been increased rapidly in the past two decades. Due to their advantage in terms of saving color pigments, MF membranes are more suitable than UF ones for clarification of pomegranate juice. Incorporation of nanoparticles to the membrane matrix is one of the methods to increase the antifouling character and the strength of the membranes modified with hydrophilic polymers. There are some studies investigating the effect of TiO(2)and Al(2)O(3)nanoparticles on the properties of polymeric membranes. However, there are no reported data on the utilization of TiO(2)and Al(2)O(3)nanocomposite membranes for clarifying pomegranate juice. In this study, TiO(2)and Al(2)O(3)incorporated new generation PSF/PEI membranes were utilized in the clarification process of pomegranate juice for the first time in the literature. The results showed that Al(2)O(3)incorporation seems to be a good alternative for clarifying pomegranate juice with enhanced quality parameters.