Kahraman, Kevser
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Kahraman, K. 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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No research topics data found.
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
1
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3GOOD HEALTH AND WELL-BEING
1
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4QUALITY EDUCATION
0
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5GENDER EQUALITY
0
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6CLEAN WATER AND SANITATION
0
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7AFFORDABLE AND CLEAN ENERGY
0
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8DECENT WORK AND ECONOMIC GROWTH
0
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
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10REDUCED INEQUALITIES
0
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11SUSTAINABLE CITIES AND COMMUNITIES
0
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
1
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13CLIMATE ACTION
1
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14LIFE BELOW WATER
0
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15LIFE ON LAND
0
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
0
Research Products
Documents
42
Citations
1239
h-index
19
Documents
38
Citations
1043
No records found in other affiliations.
Scholarly Output
40
Articles
32
Views / Downloads
262/257
Supervised MSc Theses
2
Supervised PhD Theses
1
WoS Citation Count
535
Scopus Citation Count
689
Patents
0
Projects
5
WoS Citations per Publication
13.38
Scopus Citations per Publication
17.23
Open Access Source
14
Supervised Theses
3
| Journal | Count |
|---|---|
| Journal of Cereal Science | 3 |
| Journal of Food Measurement and Characterization | 3 |
| Starch-Starke | 3 |
| International Journal of Biological Macromolecules | 3 |
| Food and Bioprocess Technology | 2 |
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40 results
Scholarly Output Search Results
Now showing 1 - 10 of 40
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, 2017-02) 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: 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 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, KevserThe 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.Book Part Ionizing Radiation(CRC Press, 2024-09-13) Braşoveanu, Mirela M.; Emlek, Betul Oskaybaş; Sabbaghi, Hassan; Kahraman, Kevser; Muti, Serpil Ozturk; Sher, Farooq; Nemţanu, Monica R.Ionizing radiation processing has demonstrated the potential to bring significant transformations in both the structure and functioning of starch. These modifications cover crucial features, including granular and molecular characteristics, pasting properties, rheological attributes, and gelatinization behavior. This comprehensive chapter aims mainly to provide a consolidated overview of the key findings that have been made recently about major alterations in the fundamental attributes of starch generated by diverse plant sources when exposed to ionizing radiation processing. Beyond articulating these modifications, the chapter explores other relevant topics, including analytical methods employed for characterizing irradiated starch, clarification of the radiation-induced reaction mechanism, and a discussion on safety considerations and regulatory frameworks associated with the utilization of ionizing radiation for treating starch within the context of food-related applications. Furthermore, based on all the highlighted elements, future research directions are proposed, with a focus on characterizing and defining the internal structure of irradiated starch, as well as exploring the functionalities of radiation-modified starches in both innovative and traditional food formulations. © 2024 Elsevier B.V., All rights reserved.Book Part Citation - Scopus: 7Starch(Elsevier, 2023) Köksel, Hamit F.; Muti, Serpil Ozturk; Kahraman, KevserStarch is the major source of carbohydrates in the human diet. It occurs in most plants in granules, which are usually between 1 and 100µm in diameter, depending on the plant source. Starch is the major component in cereals, comprising 60%-75% of the grain weight. Besides its nutritive value, starch is a valuable component because it affects the physical properties of foods. Different starches have characteristic features, varying in molecular structure, morphological properties, crystallinity, gelatinization and pasting, and enzyme digestibility. In recent years, modified starches and enzyme-resistant starches have also gained importance because of their functional benefits in foods. In addition, starch is an important industrial raw material in products like syrups, ethanol, textiles, and paper. This chapter explains the molecular structure of starch, its physical, physicochemical, and functional properties, as well as modified and resistant starches, focusing on the starches in cereal grains. © 2023 Elsevier B.V., All rights reserved.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: 3Formation of Resistant Starch From Amylotype Corn Starch and Determination of the Functional Properties(Wageningen Academic Publishers, 2013-12) 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, 2026-02-17) 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: 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: 7Citation - Scopus: 7Production 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, LutfiyeChips 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.