Browsing by Author "Hendek Ertop M."

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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 industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): Physicochemical, nutritional and microtextural properties
(2019-02-01) Hendek Ertop M.
Einkorn (Triticum monococcum) is a diploid hulled wheat which is still cultivated inTurkey, Italy, and some Balkan countries. Bulgur is a parboiled or steamed, dry and partially debranned whole wheat product. Although bulgur is produced generally from durum wheat in many countries, Einkorn bulgur is a traditional food widely known and produced in the countries where grown and cultivated Einkorn. Provided that the basic production method remains the same, some preparing techniques can be changed and produced as industrially and homemade. Depending on the process and raw materials, physicochemical and nutritional properties of bulgur can vary. In this study, the impact of bulgur production processing on the einkorn and durum wheats was investigated for the first time. The physicochemical analysis, scanning electron microscopy, and ICP-OES techniques were applied to the comparison of the wheat and bulgur samples. Practical applications: The differences between the microstructural properties of Einkorn and durum wheat/bulgur were shown with the SEM micrographs. While the physicochemical properties were not been affected by the production method of einkorn bulgur, they were affected by the type of the wheat. Furthermore, the boiling method of the einkorn bulgur samples affected the appearance of the microstructural texture. The traditional shape and size of the einkorn bulgur were found inappropriate to the present Turkish Food Codex bulgur communiqué. Moreover, einkorn bulgur contained higher amount ash and fat content, and of trace and major elements especially in terms of Zn, Fe, and Al.
Comparison of industrial and homemade bulgur produced from einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum): Physicochemical, nutritional and microtextural properties
(2019-02-01) Hendek Ertop M.; Ertop, MH
Einkorn (Triticum monococcum) is a diploid hulled wheat which is still cultivated inTurkey, Italy, and some Balkan countries. Bulgur is a parboiled or steamed, dry and partially debranned whole wheat product. Although bulgur is produced generally from durum wheat in many countries, Einkorn bulgur is a traditional food widely known and produced in the countries where grown and cultivated Einkorn. Provided that the basic production method remains the same, some preparing techniques can be changed and produced as industrially and homemade. Depending on the process and raw materials, physicochemical and nutritional properties of bulgur can vary. In this study, the impact of bulgur production processing on the einkorn and durum wheats was investigated for the first time. The physicochemical analysis, scanning electron microscopy, and ICP-OES techniques were applied to the comparison of the wheat and bulgur samples. Practical applications: The differences between the microstructural properties of Einkorn and durum wheat/bulgur were shown with the SEM micrographs. While the physicochemical properties were not been affected by the production method of einkorn bulgur, they were affected by the type of the wheat. Furthermore, the boiling method of the einkorn bulgur samples affected the appearance of the microstructural texture. The traditional shape and size of the einkorn bulgur were found inappropriate to the present Turkish Food Codex bulgur communiqué. Moreover, einkorn bulgur contained higher amount ash and fat content, and of trace and major elements especially in terms of Zn, Fe, and Al.
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.
Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life
(2018-01-01) Hayta M.; Hendek Ertop M.
The aim of this study was to evaluate the microtextural properties of optimized wheat bread formulation consisting sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during shelf life. The optimized levels for F1 were 11.45 g 100 g−1 for sourdough, 1.10 g 100 g−1 for dry yeast and 1.58 g 100 g−1 for wheat bran and for F2 6.99 g 100 g−1 for sourdough, 1.02 g 100 g−1 for dry yeast and 38.84 g 100 g−1 for wheat bran. The addition of sourdough significantly decreased the diameters of starch granules of sourdough breads, and affected shape and surface apparance of starch granules. The retrogradation phenomena during storage was explained with the change of interaction between starch granules and protein matrix. The F1 fermentation method was found to be more effective in terms of bread textural properties examined.
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.
Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties
(2017-08-01) Hayta M.; Hendek Ertop M.
The optimisation of the quantity of sourdough (A) prepared with two different fermentation methods, [spontaneous fermentation (F1) vs. starter of lactic acid bacteria-added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) for a nutritionally improved bread formulation has been studied by evaluating the bioavailability and bioactive properties. The bread produced according to the optimised formula and fermentation types of F1 (OBF1) and F2 (OBF2) was compared with control bread (CB). The optimised levels for F1 were 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran and for F2 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran. The addition of sourdough significantly (P < 0.05) affected antioxidant activity, total phenolic content, in vitro ash and protein digestibility, and enzyme resistance starch contents of bread. The F1 fermentation method was found to be more effective in terms of bread properties examined.
Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough
(2019-01-01) Hayta M.; Hendek Ertop M.
The aim of the study was to evaluate the physicochemical properties, microbiological and textural features of optimised wheat bread formulations consisting of sourdough (A) prepared with two different fermentation methods [spontaneous fermentation (F1) versus starter of lactic acid bacteria (LAB) added fermentation (F2)], instant active dry yeast (B) and wheat bran (C) during their shelf life. The optimised levels for F1 fermentation type 11.45% for sourdough, 1.10% for dry yeast and 1.58% for wheat bran; and for F2 fermentation type 6.99% for sourdough, 1.02% for dry yeast and 38.84% for wheat bran were determined according to results. The acidic content of the sourdough improved the crust thickness, volume and colorimetric properties of the bread, significantly (P < 0.05). The effects were much more pronounced in optimised bread (OB)F2. The retrogradation phenomenon during the shelf life was evaluated with the result of rate of staling (RS) and loss of springiness (LS) values which determined by using texture profile analysis parameters, and diferential scanning calorimetry (DSC) thermograms obtained during the shelf life. RS (7.14 for CB, 4.55 for OBF1, and 2.90 for OBF2), and LS (62.1 for CB, 51.6 for OBF1, and 39.7 for OBF2) decreased significantly (P < 0.05) by addition of sourdough. Therefore, CB had the most hardness texture at the end of the shelf life. All bread samples exhibited moisture loss during their shelf life especially in the first three days but demonstrated different tendencies. OBF2 sample had the highest moisture content in contrast to CB. Although no endothermic area could be determined on DSC thermograms on day 0, the initial tendency of the bread samples, especially CB and OBF1 was clearly seen. On day 5 thermograms, an increase in endothermic peak areas due to starch retrogradation was observed (413.792 mJ for OBF1, 510.107 mJ for OBF2 and 768.962 mJ for CB). The results showed that sourdough improved the staling properties of bread. We found that the textural properties, the loaf and staling qualities of sourdough breads (OBF1 and OBF2) were higher than that of CB. Furthermore, the F2 fermentation method had a much more pronounced effect in terms of textural properties examined.
Quality properties of wheat breads incorporated with dried sourdoughs produced with different fermentation and drying methods
(2018-01-01) Hendek Ertop M.; Ilter S.M.; YilMaz F.; BaltaCi C.; Gündogdu A.
The aim of this study was to evaluate the effect of the dried sourdoughs produced with two different fermentation methods [Spontaneous fermentation(SPF) and starter of lactic acid bacteria-added fermentation(STF)], and three different drying methods (Drying in oven;DO, Freeze drier;DFD, and Spray drier;DSD) on various quality properties of the wheat bread. The bread samples prepared by addition of the dried sourdoughs at the rates of 3 %, 6 % and 12 %, and control bread prepared without sourdough were compared in terms of bioactivity, shelf life, physicochemical and sensory properties. The addition of the dried sourdough affected the specifc volume, pH and acidity of the bread samples signifcantly (p < 0.05), and a slow down moisture loss occurred during shelf life.The a*value of crust, antioxidant activity, and sensory properties were improved compared to the control bread. The use of dried sourdough at the rate of 12 % gave the most effective results. When the fermentation and drying methods were evaluated together, the combinations of SPF/DO, SPF/DFD and STE/DSD gave the best results.
Shelf-life, physicochemical, and nutritional properties of wheat bread with optimized amount of dried chickpea sourdough and yeast by response surface methodology
(2018-07-01) Hendek Ertop M.; Coşkun Y.
The aim of this study was to optimize of the instant active dry yeast (A) and the dried chickpea sourdough (B) amount in bread formulation and to evaluate of usage possibilities of dried chickpea sourdough in bread production by examining some quality parameters.Response surface methodology was used to determine the effects of the variable factors (Aand B) on the product volume (V), acceptability value (AV) and pore factor (PF) of the bread. The usage rates were determined 0.63% for A and 10.21% for B.The bread produced according to optimized model (OB) was compared with control bread in terms of some quality parameters. The pore structures of bread samples and microtextural features obtained scanning electron microscopy during shelf life were examined by Image Analysis. Smaller and more homogeneous pore structures were obtained in the bread texture; antioxidant activity, mineral content, microbial shelf life were improved, and the volume and crust thickness of the bread increased by the usage of chickpea sourdough. Practical applications: Chickpea sourdough was dried in oven at low temperature short time condition.The protection of microbial vitality was ensure during the drying processes.The level of instant active dry yeast (A) and dried sourdough (B) were optimized with RSM. The usage rates were determined 0.63% for A and 10.21% for B.Optimized bread and control bread were compared in terms of various quality properties. The antioxidant activity, mineral content, microbial shelf life, and physicochemical properties were improved.
Some Chemical and Physical Properties of Einkorn Wheat (Triticum monococcum) Cultivated in Kastamonu (Turkey)
(2022-01-01) Han Ş.; Hendek Ertop M.
Einkorn (Triticum monococcum), one of the most important of our ancestral wheat, has been already grown in the northern and northern transition regions of Turkey, especially in Kastamonu. Thanks to the increasing interest of today's consumers in natural products and non-improved varieties, agricultural production areas and amount of production are increasing day by day. Although Ihsangazi district in Kastamonu is the region where einkorn production is the highest in Turkey, it tends to increase in other districts in the face of increasing demand. In this study, some chemical (ash, fat, protein, moisture, carbohydrate) and physical attributes (hull/internal ratio, hectoliter, and thousand grain weight) and mineral contents of einkorn wheat (Triticum monococcum) samples collected from 20 locations in 4 districts where the production of einkorn was the highest, were determined. Results were evaluated statistically both between districts and among samples. The difference between district averages in terms of properties studied was not found to be statistically significant. Einkorn wheat samples had 2.35% ash, 2.88% fat, 14.22% protein, 71.63% carbohydrate contents. The mineral contents of einkorn samples were determined, including Ca, Mg, Na, K, Fe, Zn, Mn and Co elements. Ca (545.67 ppm), Fe (39.22 ppm), Mn (44.36 ppm) and Zn (52.70 ppm) mineral contents on provincial average were much higher than the mineral contents of durum wheat and bread wheat types. In addition, it was determined that K contents (4608-8086 ppm) of Kastamonu einkorn wheat samples were higher than the values reported in the literature. It was concluded that the use of einkorn wheat, which is used in bulgur and bread-making locally, in alternative grain products by blending with bread wheat flour and durum wheat semolina due to its low gluten, high protein and rich mineral content, could meet the natural and functional product expectations of today's consumers.