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Featured researches published by Arzu Basman.


Cereal Chemistry | 1999

Properties and composition of Turkish flat bread (bazlama) supplemented with barley flour and wheat bran

Arzu Basman; Hamit Köksel

ABSTRACT In this study, effects of increasing levels of wheat bran and barley flour on dough properties and bazlama quality were investigated. Bazlama is a flat bread commonly consumed in Turkey. Flours of wheat cultivars Gun and Gerek, flour of barley cultivar Tokak, and Gerek bran mixture were used. Part of the wheat flours were replaced with barley flour at 10, 20, 30, and 40% levels and Gerek bran mixture at 5, 10, 15, and 20% levels. Farinogram properties of mixtures were determined. Bazlama samples were subjected to sensory analysis for external appearance, shape and symmetry, crust color, crumb color and structure, mouthfeel, taste and aroma. Increasing levels of bran and barley flour caused decreases in all sensory properties. The deteriorative effect of barley flour on bazlama properties was generally more obvious when compared to bran supplementation. However, all bazlama samples were considered acceptable. Penetrometer values of bazlama samples showed that increasing levels of barley flour crea...


International Journal of Food Properties | 2007

Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch

Hamit Köksel; Arzu Basman; Kevser Kahraman; Serpil Ozturk

In this study effects of acid hydrolysis, autoclaving and storage (95°C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were determined. RVA peak and final viscosity values of the RS preparations decreased gradually for each storage period with increasing hydrolyzation level. RS contents increased to 13.6–16.7% as a result of storage. RS contents of the samples dried without storage were lower than those of the stored samples up to 3.5 h hydrolysis. Solubility and water binding values of RS preparations were higher than those of the native and hydrolysed samples. In contrast to RS preparations, the native and hydrolysed samples affected the emulsion properties of soy protein inversely.


Food Chemistry | 2015

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples

Seda Yalcin; Arzu Basman

In this study, infrared (IR) treatment at different powers (814W, 1003W, 1208W, 1342W) and times (10min, 15min) were applied to unsoaked and soaked (30min, 45min) soybeans (cvs. Adasoy, Nazlican). Effects of IR treatment on urease, trypsin inhibitor, lipoxygenase-1 and lipoxygenase-3 activities were investigated. Infrared treatment caused a substantial reduction in urease and trypsin inhibitor activities and considerable decrease was observed as the IR power increased. Urease inactivation in unsoaked samples was achieved at even lower power (1208W). In contrast to urease activity, IR treatment had a more pronounced effect on trypsin inhibitor and lipoxygenase activities of soaked soybeans as compared to unsoaked counterparts. Maximum trypsin inhibitor reduction in IR-treated samples was 95% for cv. Adasoy and 97% for cv. Nazlican. IR power of 1003W was sufficient for complete inactivation of lipoxygenase-1 and lipoxygenase-3, regardless of the moisture contents of the samples.


International Journal of Food Properties | 2008

Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations

Arzu Basman; Serpil Ozturk; Kevser Kahraman; Hamit Köksel

In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was autoclaved, stored at 95° C for 0, 2, 3, and 4 days for formation of RS preparations I, II, III, and IV, respectively. RS preparations had significantly lower peak and breakdown and higher trough viscosities than hydrolysed starch. RS preparations with gum resulted in a cold thickening capacity. While native and hydrolysed starches had deteriorative effect on emulsion capacity and stability of the soy protein, RS preparations (with/without gum) did not have a deteriorative effect. Reduction of shortening caused significant decrease in spread ratios of control cookies with/without gum. However, utilization of RS preparations in low fat cookies caused significant increases.


International Journal of Food Sciences and Nutrition | 2004

Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils.

Süeda Çelik; Erkan Yalçin; Arzu Basman; Hamit Köksel

Effects of gamma irradiation at doses of 1 kGy, 5 kGy, and 10 kGy on water absorption properties, cooking quality and electrophoretic patterns of insoluble proteins of red and green lentil samples were investigated. The densitometric analysis indicated that the effects of irradiation on sodium dodecyl sulfate-polycrylamide gel electrophoresis patterns of red and green lentil proteins were not significant. Generally, a 1 kGy irradiation dose did not significantly affect the water absorption properties of the lentil samples while significant increases were observed at the 5 kGy level. The dry and wet cooking times were found to be significantly decreased, as the irradiation level increased in all red and green lentil samples.


European Food Research and Technology | 2002

Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

Arzu Basman; Hamit Köksel; Perry K.W. Ng


Journal of Cereal Science | 2008

Improving effect of lyophilization on functional properties of resistant starch preparations formed by acid hydrolysis and heat treatment

Hamit Köksel; Tugrul Masatcioglu; Kevser Kahraman; Serpil Ozturk; Arzu Basman


Nahrung-food | 2004

Effects of extrusion variables on the properties of waxy hulless barley extrudates

Hamit Köksel; Gy Hyung Ryu; Arzu Basman; Hande Demiralp; Perry K.W. Ng


International Journal of Food Science and Technology | 2008

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

Seda Yalcin; Arzu Basman


International Journal of Food Science and Technology | 2009

The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens

Gulum Sumnu; Filiz Koksel; Serpil Sahin; Arzu Basman; Venkatesh Meda

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Perry K.W. Ng

Michigan State University

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Gi-Hyung Ryu

Kongju National University

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