Browsing by Author "Atasoy R."

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Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals
(2021-07-01) Atasoy R.; Hendek Ertop M.
The present study investigates the use of chickpea, bean, corn, brown rice, buckwheat, and lentil flours instead of wheat flour in terms of several nutritional and bioactive properties of the tarhana. The fatty acid composition, antioxidant activity, in vitro mineral digestibility, phytic acid, and mineral contents of the flour and tarhana samples were analyzed. When the formulation and other raw material qualities were kept constant, the properties of tarhana were significantly affected by the type of flour. They influenced the fatty acid composition of tarhana samples. Linoleic acid (C18:2), oleic acid (C18:3), and palmitic acid (C16:0) were found to be the predominant fatty acids in tarhana samples. Total USFA contents of the tarhana samples were significantly (p <.05) higher than the content of saturated fatty acids SFA, especially in red lentil (USFA content 77.28%). It was determined that cereal and legume flours were good sources of minerals and USFAs. The digestible ash content of all tarhana samples increased by approximately two or three times compared to the flour sample. Practical applications: Since the lentils, chickpeas, rice, bean, buckwheat, and corn flours do not contain gluten, these new tarhana products will be a good alternative that can be consumed by celiac patients. Their high nutritional quality, due to mineral content, antioxidant activity, and fatty acid composition than the traditional wheat tarhana, will make tarhana value-added product in the view of customer perception. It is thought that the products obtained in this study will be an alternative for the search for functional, natural, and nutritional products for the consumption of current consumers.
Comparison of physicochemical attributes of einkorn wheat (Triticum monococcum) and durum wheat (triticum durum) and evaluation of morphological properties using scanning electron microscopy and image analysis
(2019-01-01) Hendek Ertop M.; Atasoy R.
Einkorn (Triticum monococcum L. subsp. monococcum) is a diploid hulled wheat strictly related to durum and bread wheat types. Many farms in northern Turkey, especially the province of Kastamonu, continue to cultivate the oldest type of wheat still in existence, Triticum monococcum, also known as Siyez. Although there is great potential for breeding, it’s production and consumption has been locally limited and cultivation quantity has been very low. However nowadays, today’s consumer demands to traditional or regional food products and grains have been increased einkorn cultivation in Kastamonu, and cultivation area has been reached to approximately from 5 thousand decares to 35 thousand decares. Einkorn is cultivated two times a year in Kastamonu. The variety which is named as “Çatal Siyez” (Kaplica) composed 60-70% of the production of einkorn, is sowed in April and used as animal feed after harvest. Another type which is “Tek Siyez” variety sowed in October is processed to produce einkorn flour and bulgur. In this study, some physicochemical attributes of Einkorn (Triticum monococcum) and Durum Wheat (Triticum durum) were compared and their morphological properties were evaluated by using scanning electron microscopy and image analysis. The scanning electron microscopy micrographs shown that Einkorn had opaque but durum wheat had a vitreous appearance. In addition, the starch granules could be easily separated visually in Einkorn texture. In durum wheat, the protein bonds were more compact and the diameter of starch granules located in protein matrix lower than ones of Einkorn. Moreover, it was determined that visually the caryopsis layers of Einkorn were thinner than ones of the durum wheat. The kernel weight (g 1000 pieces-1) of Einkorn was found lower (27.94 g) than durum wheat (54.6 g). Also, water absorption was 51.8% of Einkorn and 65.3% of durum wheat. The ash, protein, fat content and antioxidant activity of Einkorn sample were determined higher than durum wheat. Mineral content of the samples was analyzed, and Einkorn contained higher amount of trace and major elements especially in terms of Zn, Fe and Al. The results show that many foods will able to fortified by einkorn or einkorn products such as semolina, flour, germ or bulgur as a solution of micronutrient malnutrition problem, and to meet todays consumers demand which are clean-label and additive-free food. Moreover, einkorn is a promising candidate for the development of new or special foods such as bakery products, baby food or products with high content of dietary fiber, protein, minerals, carotenoids and tocols.
Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein
(2020-01-01) Ertop M.H.; Bektas M.; Atasoy R.
Introduction. The aim of the study was to the examination of effects of the milling process which were applied differently to cereals for commercially flour production, on the phytic acid, microelement, and in-vitro digestibility. Materials and methods. The nutritional consequences of the milling processes of the cereals (wheat, barley, rye, oat, paddy) were evaluated by examining protein, ash, phytic acid, mineral contents, and protein/mineral digestibility rates. Mineral contents were measured by inductively coupled plasma optical emission spectroscopy (ICP-OES), protein content by Kjeldahl method, and mineral digestibility and phytic acid were determined by in-vitro assays. Results and discussion. The dehulling/debranning process increased the protein digestibility rate over to 65% and decreased phytic acid content significantly (p0.05) of the cereal grains except for rye. The mineral digestibility raised for all grain samples, but it was evaluated statistically insignificant (p0.05). The rice flour was the sample that had the lowest phytic acid content (921.87 mg/100g) and the highest mineral digestibility rate (58.35%). Although the contents of total ash and some of the minerals (Na, Ca, K, Mg, Zn, Fe, Ba, and P) decreased in flours especially in wheat and paddy, the rate of some minerals (Na, Mg, Zn, Fe, and Al) increased due to their distribution and localization in the grain layers, especially in rye and oat. The result of the study has shown that the level of the minerals changed depending on the bran/hull content of the grains, and the milling process was more effective on phytic acid content and on protein digestibility than on the mineral digestibility. While the phytic acid content was located on the outer layer of the grain, it was decreased in the kernel. Conclusions. Although the phytic acid content which affects the digestibility of the cereals were reduced by the milling process, the combination of different treatments such as soaking, fermentation could be suggested for improving the nutritional quality of the cereal.
Evaluation of taro [Colocasia Esculenta (L.) Schott] flour as a hydrocolloid on the physicochemical, rheological, and sensorial properties of milk pudding
(2019-10-01) Hendek Ertop M.; Atasoy R.; Akın Ş.
The taro (Colocasia esculenta) flour was evaluated to the preparation of the milk pudding as a hydrocolloid. The physicochemical properties of taro flour were compared with corn starch and rice flour which generally take place in pudding mix, then they were incorporated into pudding formulation at the different ratios. The taro flour was found significantly (p < 0.05) different from rice flour and corn starch, due to its higher ash, fiber, fat and protein content, and color properties. Taro starch granules exhibited irregular, polygonal shapes, and small particle size visually in scanning electron micrographs. The increased concentration of taro flour in the pudding samples resulted in obtaining higher ash, protein, fiber, fat and mineral contents, and viscosity. All pudding samples exhibited pseudoplastic behavior. The samples which contained more taro flour scored the highest in terms of thickness and viscosity; however, “smoothness/grittiness acceptance” scored lowest due to the properties of mouth feeling. Although the taro flour had 45.42% bioavailability rate due to owned antinutrients, the pudding samples had higher rates because of the cooking process. Practical applications: The most important features expected from a texturizing agent such as taro flour are that it has a neutral taste/aroma and is compatible with other components. The study revealed that taro flour could be valorized as fortifying and hydrocolloid ingredient in pudding type products. Due to its high water binding capacity, it can be used with together other hydrocolloid thickening ingredients such as starch and gums. It can also be evaluated as a fortifying agent due to high mineral and fiber contents. To obtain smooth taro flour particles in the mouth, the alternative milling techniques can be applied to produce taro flour which has more small flour particles. Because the taro is rich in nutritive content and is comparatively cheaper than other roots and tubers, promoting and evaluating such taro-processed products is important industrially.