Browsing by Author "Ertop M.H."

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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.
Optimization of the amount of chickpea sourdough and dry yeast in wheat bread formulation: Evaluation of physicochemical, sensory and antioxidant properties
(2018-01-01) Ertop M.H.; Şeker I.T.
The aim of this study was to optimize amounts of chickpea sourdough (A) and instant active dry yeast (B) in bread formulation and to evaluate the potential use of chickpea sourdough in bread production by examining various quality parameters. An experimental design suggested by Response Surface Methodology was used. The bread produced according to the optimized model (OBrd) was compared with control bread (CBrd) in terms of several quality parameters. According to the optimization results, optimum levels of usage were 59.06 g for A and 3.39 g for B. Smaller and more homogeneous pore structures were obtained in bread (OBrd) texture by the use of chickpea sourdough according to the image analysis. The bread also acquired sour, sweetish and acceptable sensory profiles. Physicochemical properties and antioxidant activity were also improved by the use of chickpea sourdough.
Optimization of the level of chickpea sourdough and baking powder in cake formulation by response surface methodology: Effects on physicochemical, sensory and antioxidant properties
(2018-01-01) Ertop M.H.; Hayta M.
The chickpea sourdough, also known as "sweet yeast", has not been experimented in chemically leavened bakery products such as cake so far, although it has been used in traditional breads. The aim of this study was to optimize the amounts of chickpea sourdough (A) and baking powder (B) in cake formulation and by examining various quality parameters. An experimental design suggested by Response Surface Methodology, Central Composite Design was used for optimization. The optimization results were validated experimentally. The cake, produced according to the optimized model (OC) was compared with the control cake (CC) in terms of various quality parameters. According to the results, optimum levels of usage were 64.02 g for A and 5.97 g for B. Smaller and more homogeneous pore structures were obtained in OC texture by the use of A according to the image analysis. The cake also acquired slightly sour, sweetish and soft sensory profiles. DPPH radical scavenging activity and physicochemical properties were also improved by the use of the chickpea sourdough.
Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes
(2021-01-01) Bektaş M.; Ertop M.H.
Introduction. The present study aims to determine the relationship between phytic acid (PA) content/digestibility rate of the grains, which are widely consumed in daily diet, and the methods often used in preparing food for consumption. Materials and methods. In this study, the dephytinization effect of soaking (for 12 h), boiling (at 100 °C for 1 h), autoclaving (at 121°C for 15 min), fermentation (at 25-27 ℃), and germination processes on several grains were studied. PA contents, Mineral Digestibility (MD, %), and Protein Digestibility (PD, %) were determined, and their effects comparatively evaluated before and after processes. Results and discussion. There were decreases in PA contents in legumes and cereals for all the methods applied. Fermentation (<800 mg/100 g) of the flour and germination for the other samples (<700 mg/100 g) were found to yield more effective results to PA degradation. Between 20-70% reduction by fermentation and 50-80% reduction by germination of PA contents in the samples were found. Moreover, MD level in cereals, which was especially low before germination, increased up to 2 times after the germination. PD, %, was found to increase with the effect of the processes, except for boiling and soaking. Especially germination process was more effective in tems of PD. Increasing rate of PD for ten bean samples was up to 200%. Wheras the PA contents in the cereal flour samples after their spontaneous fermentation were decreased, their digestibility values were increased statistically (p<0.05). Conclusions. All processes applied such as soaking, fermentation, or heat treatments, which are widely used to preparation of the grains, provide an advantage in dephytinization at different rate. Combined use of techniques such as soaking, and boiling which are used in the preparation of various cereal and legume products for consumption, is also be effective in terms of nutritional quality and their combinations were proposed.