Scopus İndeksli Yayınlar Koleksiyonu
Permanent URI for this collectionhttps://hdl.handle.net/20.500.12573/395
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Article Process Optimization of Buckwheat Starch Myristic Acid Complex Film(John Wiley and Sons Inc, 2026-02) Koca, E.; Oskaybaş-Emlek, B.; Kahraman, K.; Özbey, A.; Aydemir, L.Y.; Oskaybas Emlek, BetulIn this study, it was aimed to develop an edible film from an amylose-lipid complex with better mechanical properties and water vapor barrier. For this purpose, the buckwheat starch (BS) is modified with myristic acid (MA) and the edible film production process was optimized by using central composite design with 4 center points where film forming solution's glycerol concentration, pH, and the temperature of as dependent variable and tensile strength (TS), elongation at break (EAB) value and Young's modulus (YM) as response. The models were significant for TS and YM, and the glycerol concentration and temperature had a significant effect on the TS of the films. The edible film produced in validated optimized conditions had better EAB (149%) and TS (1.064 MPa), and lower water solubility (44.7%) and water vapor permeability (0.39 g × mm/m2 × h × kPa) than control film (p < 0.05). There was no significant change in color values, but an increase in opacity (2.14). With the formation of the BS-MA complex, increased surface roughness and more hydrophilic (contact angle = 92.4°) films were obtained. These findings demonstrate that the BS-MA complex film has significant potential for practical applications as an edible film. © 2026 Wiley-VCH GmbH.Article Citation - Scopus: 1Characteristics of Germinated Corn Flour and Influence of Germination on Cookie Properties(Akademiai Kiado Zrt, 2022-12-15) Oskaybas-Emlek, B.; Ozbey, A.; Kahraman, K.The aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity (AC). Scanning electron micrographs (SEM) of flour showed that some starch granule was destroyed with germination. In the same way, pasting values decreased due to changes in the starch granule. FT-IR (Fourier Transform Infrared) spectra confirmed that germination leads to changes in the chemical structure. The XRD (X-ray diffractometer) analysis showed that patterns did not change with germination. In addition, raw and germinated corn flour were used in gluten-free cookie preparation. The cookie dough was evaluated for stickiness. The physical, textural, colour, TPC, and AC of cookie samples were determined. Gluten-free cookies prepared with germinated flour exhibited significantly higher AC due to increase in TPC. Germination could be used to enhance functional properties of corn.