WoS İndeksli Yayınlar Koleksiyonu

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Author: search.filters.author.Kahraman, Kevser

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Now showing 1 - 10 of 22
  • 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, Safa
    In 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, Kevser
    The 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, Kevser
    The 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: 118
    Citation - Scopus: 140
    Resistant Starch Type V Formation in Brown Lentil (Lens Culinaris Medikus) Starch With Different Lipids/Fatty Acids
    (Elsevier Sci Ltd, 2018-02) Okumus, Bahar Nur; Tacer-Caba, Zeynep; Kahraman, Kevser; Nilufer-Erdil, Dilara
    This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, w/w) to both raw and cooked starch samples. Resistant starch content (measured by the official method of AACCI (Method 32-40), using the resistant starch assay kit) of raw brown lentil starch (BLS) increased significantly by the additions of lipids/fatty acids, starch sample complexed with HSO (hydrogenated sunflower oil) (14.1 +/- 0.4%) being the highest. For the cooked starch/lipid complexes, more profound effect was evident (22.2-67.7%). Peak, breakdown and trough viscosity values of the amylose-lipid complexed starches were significantly lower than that of BLS (p < 0.05), while significant decreases in the setback and final viscosities were only detected in oil samples, but not in fatty acids. Each lipid in concern exerted different effects on the digestibility of starch and amylose-lipid complex formation while having no substantial differential effects on the thermal properties of starch depicted by differential scanning calorimetry (DSC). Amylose-lipid complex formation with suitable fatty acids/lipids seems a promising way of increasing resistant starch content of food formulations. Although the applications being quite uncommon yet, brown lentil seems to have potential both as a starch and also as a resistant starch source.
  • Article
    Citation - WoS: 20
    Citation - Scopus: 26
    Quality, 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: 7
    Citation - Scopus: 7
    Production 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, Lutfiye
    Chips 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: 14
    Citation - Scopus: 16
    Production 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, Kevser
    The 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: 25
    Citation - Scopus: 33
    Production 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, Kevser
    In 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: 29
    Citation - Scopus: 41
    Optimisation of the Reaction Conditions for the Production of Cross-Linked Starch With High Resistant Starch Content
    (Elsevier Sci Ltd, 2015-05) Kahraman, Kevser; Koksel, Hamit; Ng, Perry K. W.
    The optimum reaction conditions (temperature and pH) for the preparation of cross-linked (CL) corn and wheat starches with maximum resistant starch (RS) content were investigated by using response surface methodology (RSM). According to the preliminary results, five levels were selected for reaction temperature (38-70 degrees C) and pH (10-12) in the main study. RS contents of the CL corn and wheat starch samples increased with increasing temperature and pH, and pH had a greater influence on RS content than had temperature. The maximum RS content (with a maximum p value of 0.4%) was obtained in wheat starch cross-linked at 38 degrees C and pH 12. In the case of CL corn starch, the optimum condition was 70 degrees C and pH 12. CL corn and wheat starch samples were also produced separately under the optimum conditions and their RS contents were 80.4% and 83.9%, respectively. These results were also in agreement with the values predicted by RSM. (C) 2014 Elsevier Ltd. All rights reserved.
  • Article
    Citation - WoS: 10
    Citation - Scopus: 14
    Modelling 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, Serpil
    Response 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.