Kahraman, Kevser
Loading...
Profile URL
Name Variants
Kahraman, K.
Kahraman, Kevser
Kahraman, Keyser
Kahraman, Kevser
Kahraman, Keyser
Job Title
Doç. Dr.
Email Address
kevser.kahraman@agu.edu.tr
Main Affiliation
02.07. Malzeme Bilimi ve Nanoteknoloji Mühendisliği
Status
Current Staff
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
2
ZERO HUNGER
1
Research Products
3
GOOD HEALTH AND WELL-BEING
1
Research Products
9
INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
Research Products
12
RESPONSIBLE CONSUMPTION AND PRODUCTION
1
Research Products
13
CLIMATE ACTION
1
Research Products
Documents
40
Citations
1190
h-index
18
Documents
35
Citations
990
Scholarly Output
37
Articles
30
Views / Downloads
797/386
Supervised MSc Theses
2
Supervised PhD Theses
0
WoS Citation Count
491
Scopus Citation Count
647
WoS h-index
12
Scopus h-index
15
Patents
0
Projects
5
WoS Citations per Publication
13.27
Scopus Citations per Publication
17.49
Open Access Source
13
Supervised Theses
2
Google Analytics Visitor Traffic
| Journal | Count |
|---|---|
| International Journal of Biological Macromolecules | 3 |
| Journal of Food Measurement and Characterization | 3 |
| Journal of Cereal Science | 3 |
| Starch-Starke | 2 |
| Food and Bioprocess Technology | 2 |
Current Page: 1 / 4
Scopus Quartile Distribution
Competency Cloud
Scholarly Output Search Results
Now showing 1 - 10 of 37
Article Citation - WoS: 1Citation - Scopus: 1A Functional Barley-Based Fermented Soup (Tarhana) With High Β-Glucan Content(Springer, 2025) Koksel, Hamit; Ozkan, Kubra; Tekin-Cakmak, Zeynep Hazal; Karasu, Salih; Kahraman, Kevser; Oruc, Sena; Sestili, FrancescoThis study investigates the impact of using different flours, including high beta-glucan barley, on the nutritional properties of tarhana. Mineral composition, phenolic content, and antioxidant capacity of tarhana powder samples produced using flours of high beta-glucan hull-less barley (cv. Chifaa; ChF), hull-less barley cv. Yalin (YF), bread wheat cv. Tosunbey (white flour: TWF1 and whole wheat flour: TWF2). Furthermore, in vitro glycemic index (GI), pasting properties, and RVA soup index of their soups were investigated. Tarhana made with Chifaa barley flour (Tar-ChF) exhibited significantly higher levels of key minerals (K, Mg, Ca), beta-glucan and total phenolic content compared to those made with other flours (Tar YF, Tar TWF1, and Tar TWF2). Barley tarhana samples also showed greater antioxidant activity of bound phenolic fractions and lower GI values, indicating a healthier profile. The study highlights the potential of high beta-glucan barley flour to enhance tarhana's nutritional benefits without significantly affecting its sensory properties, such as color and viscosity. This research supports the integration of health-promoting ingredients like barley flour into traditional Mediterranean foods to improve their nutritional quality.Article Buckwheat Starch–Myristic Acid Complex Formation: Effect of Reaction Temperature and Myristic Acid Concentration on Digestibility Properties(2022) Aydemir, Levent Yurdaer; Ozbey, Ayse; Kahraman, Kevser; Emlek, Betül OskaybaşBu çalışma, farklı miristik asit konsantrasyonları ve farklı reaksiyon sıcaklıkları kullanılarak üretilen karabuğday nişastası-miristik asit kompleksi örneklerinin sindirilebilirlik özellikleri üzerine farklı reaksiyon koşullarının etkisini araştırmayı amaçlamıştır. Reaksiyon sıcaklığının (60-90°C) ve yağ asidi konsantrasyonlarının (0.1-0.8 mmoL/g) sindirilebilirlik özellikleri üzerindeki etkisini araştırmak için Yanıt Yüzey Metodolojisi kullanılmıştır. Örneklerin enzime dirençli nişasta (EDN) içerikleri reaksiyon sıcaklığındaki artışla artmıştır. Reaksiyon sıcaklığı, örneklerin hızlı ve yavaş sindirilebilir nişasta içeriklerini etkilemiştir. En yüksek EDN içeriği (%32.57) 90°C'de 0.45 mmoL/g miristik asit kullanılarak üretilen örnekte elde edilmiştir. F, p (<0.05) ve R2 değerleri seçilen modellerin numunelerin sindirilebilirlik özellikleri için önemli olduğunu göstermiştir. Karabuğday nişastasının miristik asit ile kompleks oluşturması, EDN içeriğini artırma konusunda umut verici görünmektedir. Karabuğday, çalışmalar henüz oldukça yeni olmasına rağmen, EDN kaynağı olarak önemli bir potansiyele sahip görünmektedir.Article PSF/SiO2 Nanokompozit Membran Üretimi ve Elma Suyu Berraklaştırma Prosesinde Kullanımı(2019) Kahraman, Kevser; Severcan, Solmaz Şebnem; Uzal, NıgmetBu çalışmada faz dönüşümü yöntemi kullanılarak üretilen PSF/PEI (%20/2, w/w) membranlar, farklıkonsantrasyonlarda SiO2 nanopartikülü (%0,01; 0.03; 0.05) kullanılarak modifiye edilmiş ve üretilennanokompozit membranların bulanık elma suyunun berraklaştırılmasında performansları değerlendirilmiştir.Membran deneyleri sonlu filtrasyon sistemi kullanılarak gerçekleştirilmiştir. Üretilen yeni nesil nanokompozitmembranlar saf su akı değerleri, SEM ve yüzey temas açı değerleri açısından karakterize edilmiştir. Aynı zamanda,üretilen PSF/PEI/SiO2 yeni nesil nanokompozit membrandan elde edilen berrak elma suyu örnekleri renk (PtCo), bulanıklık(NTU) ve toplam suda çözünür kuru madde bakımından karakterize edilmiştir ve Döhler GıdaSan. A.Ş.’den temin edilen berrak elma suyu örnekleri (Brix) ile bu parametreler açısından karşılaştırılmıştır. Eldeedilen sonuçlara göre %0,01 oranında SiO2 ilave edilerek üretilen PSF/PEI/SiO2 membranın en yüksek saf suakısına ve en yüksek hidrofilikliğe sahip olduğu belirlenmiştir. Aynı zamanda bu membrandan elde edilen berrakmeyve suyu örneği en yüksek renk ve toplam suda çözünür kuru madde sahipken aynı zamanda en düşükbulanıklık değeri ile elma suyu berraklaştırma deneylerinde de en iyi performansı sergilemiştir.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 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) 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, 2022) 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.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: 39Citation - Scopus: 62Optimization 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: 17Citation - Scopus: 24Clarification of Apple Juice Using New Generation Nanocomposite Membranes Fabricated With TiO2 and Al2O3 Nanoparticles(Springer, 2020) 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 of Baia Mare, 2025) Oskaybaş-Emlek, B.; Özbey, A.; Kahraman, K.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. © 2025, North University of Baia Mare. All rights reserved.
