Kahraman, Kevser
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Kahraman, K.
Kahraman, Kevser
Kahraman, Keyser
Kahraman, Kevser
Kahraman, Keyser
Job Title
Prof. Dr.
Email Address
kevser.kahraman@agu.edu.tr
Main Affiliation
02.07. Malzeme Bilimi ve Nanoteknoloji Mühendisliği
Status
Current Staff
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Scopus Author ID
Turkish CoHE Profile ID
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WoS Researcher ID
Sustainable Development Goals
13
CLIMATE ACTION
1
Research Products
15
LIFE ON LAND
0
Research Products
8
DECENT WORK AND ECONOMIC GROWTH
0
Research Products
10
REDUCED INEQUALITIES
0
Research Products
2
ZERO HUNGER
1
Research Products
6
CLEAN WATER AND SANITATION
0
Research Products
14
LIFE BELOW WATER
0
Research Products
11
SUSTAINABLE CITIES AND COMMUNITIES
0
Research Products
16
PEACE, JUSTICE AND STRONG INSTITUTIONS
0
Research Products
5
GENDER EQUALITY
0
Research Products
9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
Research Products
7
AFFORDABLE AND CLEAN ENERGY
0
Research Products
4
QUALITY EDUCATION
0
Research Products
1
NO POVERTY
0
Research Products
17
PARTNERSHIPS FOR THE GOALS
0
Research Products
3
GOOD HEALTH AND WELL-BEING
1
Research Products
12
RESPONSIBLE CONSUMPTION AND PRODUCTION
1
Research Products
Documents
42
Citations
1209
h-index
18
Documents
36
Citations
1006
Scholarly Output
40
Articles
32
Views / Downloads
2/4
Supervised MSc Theses
2
Supervised PhD Theses
1
WoS Citation Count
505
Scopus Citation Count
664
WoS h-index
12
Scopus h-index
15
Patents
0
Projects
5
WoS Citations per Publication
12.63
Scopus Citations per Publication
16.60
Open Access Source
14
Supervised Theses
3
| Journal | Count |
|---|---|
| Journal of Food Measurement and Characterization | 3 |
| International Journal of Biological Macromolecules | 3 |
| Journal of Cereal Science | 3 |
| Starch-Starke | 3 |
| Food and Bioprocess Technology | 2 |
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Article Citation - WoS: 29Citation - Scopus: 41Optimisation of the Reaction Conditions for the Production of Cross-Linked Starch With High Resistant Starch Content(Elsevier Sci Ltd, 2015) 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: 30Citation - Scopus: 39An Investigation on the Effect of Heat-Moisture Treatment on Baking Quality of Wheat by Using Response Surface Methodology(Academic Press Ltd- Elsevier Science Ltd, 2017) Cetiner, B.; Acar, O.; Kahraman, K.; Sanal, T.; Koksel, H.Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55-95 degrees C and 13-19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 degrees C for Tosunbey and 19%-55 degrees C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and PSG, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat. (C) 2017 Published by Elsevier Ltd.Article Citation - WoS: 18Citation - Scopus: 25Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads(MDPI, 2023) 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 - Scopus: 18Characterization of Local Sorghum (Sorghum Bicolor L.) Population Grains in Terms of Nutritional Properties and Evaluation by GT Biplot Approach(Wiley-VCH Verlag info@wiley-vch.de, 2020) Kaplan, Mahmut; Kale, Hasan; Kardeş, Yusuf Murat; Karaman, Kevser; Kahraman, Kevser; Yilmaz, Mehmet Fatih; Akar, TanerThis study is conducted to characterize some nutritional attributes and starch properties of 156 Turkish sorghum populations and 4 standard cultivars (Sorghum bicolor L.). Crude protein contents of the populations vary between 6.67% and 14.33%, digestible protein ratios between 6.67% and 82.24%, crude oil contents between 2.15% and 6.40%, phytic acid contents between 0.37% and 4.09%, resistant starch between 1.10% and 34.23%, nonresistant starch between 10.79% and 79.61%, total starch between 15.42% and 85.54%, amylose between 5.67% and 43.48%, amylopectin between 9.45% and 65.67%, total phenolic between 0.19% and 5.06 mg GAE/g and antiradical activity between 3.72% and 91.48%. Significant differences are obtained from starch-based Rapid Visco Analyzer parameters of sorghum genotypes. As compared standard cultivars, several superior genotypes are identified in terms of nutritional characteristics. Genotype treatment (GT) biplot analysis revealed ideal genotypes for investigated parameters. Present findings confirmed that there are many genotypes with superior nutritional properties in local sorghum genotypes. © 2020 Elsevier B.V., All rights reserved.Master Thesis Omega-3 Yağ Asitlerinin Nişasta Nanopartiküllerle Stabilize Edilmiş Emülsiyonlar İçine Enkapsüle Edilmesi(Abdullah Gül Üniversitesi, Fen Bilimleri Enstitüsü, 2021) Korkut, Ayşe; Kahraman, KevserBu tez çalışmasının temel amacı emülsiyon stabilizatörü olarak kullanılacak nişasta nanopartiküllerini üretmektir. Tezin ilk bölümünde asit hidrolizi ile nişasta nanopartikülleri üretilmiş ve nişasta nanopartikülleri morfolojik özellikler ve boyut, kristalinite ve yapısal özellikler açısından karakterize edilmiştir. Pickering emülsiyonlar, iki farklı yağ fraksiyonunda (Φ0.6 ve Φ0.8) ve farklı yağlarla (ayçiçeği ve mısır yağı) hazırlanmıştır. En iyi emülsiyon stabilitesini sağlayan nişasta nanopartikülünü belirlemek için emülsiyonlar %2 nişasta nanopartikülü (mg nişasta/g emülsiyon) ilavesiyle hazırlanmıştır. Emülsiyonlar, oda koşullarında 30 gün süreyle depolanmış ve faz ayrımı olup olmadığı gözlenmiştir. En stabil emülsiyon, Φ0.6 yağ fraksiyonunda mısır yağı ile 1:3 nişasta:H2SO4 oranı (1:3 (3)) ile 3 gün hidrolize edilmiş nişasta nanopartikülü (%2) kullanılarak hazırlanmıştır. Tezin ikinci bölümünde, omega-3 yağ asitleri Pickering emülsiyonlar içine enkapsüle edilmiştir. Omega-3 kaynağı olarak keten tohumu yağı seçilmiştir. Emülsiyonlar, %3 oranında nişasta nanopartikülleri (1:3(3)) ilavesiyle Φ0.2 yağ fraksiyonunda hazırlanmıştır. Emülsiyonlar 25±1°C' de 15 gün depolanmış ve depolama sırasında emülsiyonlardaki değişiklikler fiziksel stabilite, peroksit sayısı, pH, partikül boyutu ve zeta potansiyeli açısından incelenmiştir. Omega-3 yağ asitlerinin enkapsüle edilmesi için kullanılan nişasta nanopartikülleri ile stabilize edilen Pickering emülsiyonlar, keten tohumu yağını birincil oksidasyona karşı daha dirençli hale getirmiştir.Article Citation - WoS: 20Citation - Scopus: 22Effects of Resistant Starch Type 4 Supplementation of Bread on in Vitro Glycemic Index Value, Bile Acid-Binding Capacity, and Mineral Bioavailability(Wiley, 2020) 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: 40Citation - Scopus: 63Optimization of Resistant Starch Formation From High Amylose Corn Starch by Microwave Irradiation Treatments and Characterization of Starch Preparations(Elsevier, 2017) Mutlu, Selime; Kahraman, Keyser; Ozturk, SerpilThe effects of microwave irradiation on resistant starch (RS) formation and functional properties in high-amylose corn starch, Hylon VII, by applying microwave-storing cycles and drying processes were investigated. The Response Surface Methodology (RSM) was used to optimize the reaction conditions, microwave time (2-4min) and power (20-400%), for RS formation. The starch:water (1:10) mixtures were cooked and autoclaved and then different microwave-storing cycles and drying (oven or freeze drying) processes were applied. The RS contents of the samples increased with increasing microwave storing cycle. The highest RS (43.4%) was obtained by oven drying after 3 cycles of microwave treatment at 20% power for 2 min. The F, p (<0.05) and R-2 values indicated that the selected models were consistent. Linear equations were obtained for oven-dried samples applied by 1 and 3 cycles of microwave with regression coefficients of 0.65 and 0.62, respectively. Quadratic equation was obtained for freeze-dried samples applied by 3 cycles of microwave with a regression coefficient of 0.83. The solubility, water binding capacity (WBC) and RVA viscosity values of the microwave applied samples were higher than those of native Hylon VII. The WBC and viscosity values of the freeze-dried samples were higher than those of the oven-dried ones. (C) 2016 Elsevier B.V. All rights reserved.Article Citation - WoS: 4Citation - Scopus: 4Development of Buckwheat Starch-Capric Acid Complex-Based Film: Process Optimization and Film Characterization(Wiley-VCH Verlag GmbH, 2025) Koca, Esra; Kahraman, Kevser; Oskaybas-Emlek, Betul; Ozbey, Ayse; Aydemir, Levent YurdaerTo overcome the limitations of starch usage alone, the film formation ability of the buckwheat starch-capric acid complex (BS-CA) was optimized, and the films were characterized. Significant models were obtained for tensile strength (TS) and Young's modulus (YM) of BS-CA film (p < 0.0001). The glycerol/starch ratio, temperature, and their interactions were significant in the YM model (R-2 is 0.9851). The BS-CA film had a better water vapor barrier (0.463 +/- 0.02 g mm/m(2) h kPa), with lower water solubility (WS) (34.18 +/- 1.70%) and moisture content (MC) (16.87 +/- 0.09%) than the buckwheat starch (BS) film (p < 0.05). It had lower thickness (0.073 +/- 0.00 mm) and TS (0.624 +/- 0.04 MPa) but higher elasticity (114.60 +/- 3.12%). The non-covalent interactions were determined between BS and CA, since new peaks were not observed in the film's FTIR spectrum. BS-CA film had a typical V-type crystalline structure and had slightly lower decomposition temperatures than the BS film. Contact angle measurements (55.19 degrees +/- 1.7), and images of AFM topography and SEM showed that the BS-CA film surface was hydrophilic; height and average roughness values were 1014 and 276 nm, respectively, which were quite higher than those of BS film. The results reveal that starch modification with fatty acid is a promising way to develop starch-based films to be used in practical applications.Article Citation - WoS: 3Citation - Scopus: 3Formation of Resistant Starch From Amylotype Corn Starch and Determination of the Functional Properties(Wageningen Academic Publishers, 2013) Kahraman, K.; Koksel, H.High amylose corn starch was hydrolysed with HCl at 40 degrees C for 0.5-2.0 h. Then the native and acid-modified starch samples were subjected to 2 different heat treatments (HT). In HT1, heat treated/autoclaved samples were dried after storage and in HT2, heat treated/autoclaved samples were dried without storage. Relative quantities of high- and medium-molecular weight fractions decreased and relative quantities of low-molecular weight fractions increased as a result of acid modification. Resistant starch (RS) contents of the acid-modified starches were between 15.7-16.4% and increased up to 29.4% due to HT1 and up to 17.5% due to HT2. The results indicated that RS contents of the high amylose starch can be increased by HT and storing prior to drying. Rapid ViscoAnalayser viscosity values decreased as the acid modification level increased. Water absorption and solubility values of the samples prepared with both heat treatments were higher than those of the native starch and hydrolysates. Emulsifying capacity/stability values of soy protein solution supplemented with the hydrolysates and heat treated samples were higher than those supplemented with the native and heat treated native starch.Article Effects of Gelatinization Process on Some Physicochemical Parameters, Pasting Characteristics and Some Nutritional Properties of Pulsed Based Flour Blends(Springer, 2026) 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.
