Nermin Bilgiçli

Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.

In the present study, the effect of debittered lupin flour (LF) and whole buckwheat flour (BF) on the nutritional and sensory quality of gluten-free cake was studied. LF (10, 20, 30 and 40%) and BF (5, 10, 15 and 20%) were partially replaced with corn starch and rice flour mixture (1:1 w/w) in the gluten-free cake recipe. LF increased the protein, calcium, iron, manganese, phosphorus and zinc contents of the cakes, while BF caused a significant increase (P < 0.05) especially in potassium and magnesium contents of the gluten-free cakes. According to the overall acceptability rating, it was concluded that gluten-free cake could be produced with satisfactory results by the addition of LF and BF up to 30% and 10%, respectively.

Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of eriste, Turkish noodle

In this study, wheat flour used in erişte production was replaced with whole buckwheat flour (BWF) up to a 40% level to improve the nutritional properties of erişte. The chemical composition, phytic acid content, color values, cooking quality and sensory properties of erişte samples were determined. High levels of BWF in erişte formulation increased the ash, cellulose and fat content when compared with a control made by wheat flour. The 40% BWF supplementation instead of wheat flour decreased the starch content from 65.4% to 58.4%. Increasing the BWF level in the erişte sample resulted in an expected increase (P<0.05) in the phytic acid content and potassium, magnesium and phosphorus amounts. Significant decreases were observed in water uptake and volume increase values with BWF addition levels over 20%. BWF gave darker erişte samples in color. erişte containing BWF up to a 25% level were appreciated by the panelists, especially in terms of overall acceptability.

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

In this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p < 0.05) was observed in protein content of bulgur compared with lupin seeds. Phytic acid losses in bitter and sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties.

Enrichment of gluten-free tarhana with buckwheat flour

Tarhana, a traditional fermented cereal food in Turkey, is mainly prepared with wheat flour and yoghurt. Buckwheat is a major ingredient in the daily diet of the celiac patients due to its gluten-free composition. In this research, gluten-free tarhana samples were prepared with buckwheat flour (BWF), rice flour and corn starch. Control tarhana was made of wheat flour. In gluten-free formulations, instead of wheat flour, 40% BWF, 30% rice flour and 30% corn starch in the first formulation and 60% BWF, 20% rice flour and 20% corn starch in the second formulation were handled. BWF substitution at a 60% level increased the ash and fat contents of tarhana samples, but affected the lightness value of the samples negatively. Potassium, magnesium and phosphorus contents of the gluten-free tarhana increased significantly (P <0.05) with increasing amount of BWF in the formulation. Sensory evaluation showed that BWF addition resulted in changes in consistency, taste, sourness and grittiness. Tarhana containing 40% BWF received the highest taste and overall acceptability scores.

Effects of gluten and emulsifier on some properties of erişte prepared with legume flours.

In the present study, erişte was produced from 70% coarse and fine flours of common bean/lentil+30% wheat semolina (WS) with the addition of gluten (0%, 2.5% and 5%) and sodium stearoyl 2-lactylate (SSL) (0% and 0.6%). Chemical, nutritional, and sensory properties and cooking quality of erişte samples were investigated. As coarse common bean flour (CCF) and coarse lentil flour (CLF) have higher rates for ash and protein, these parameters were also found higher in the end products prepared from CCF and CLF than those prepared from fine common bean flour (FCF) and fine lentil flour (FLF). Protein contents and in vitro protein digestibility values of erişte containing common bean flours increased with gluten addition while ash values decreased in the samples containing 5% gluten. SSL addition did not alter the chemical properties, but it increased brightness and decreased redness values of samples produced from CCF and CLF. Generally SSL addition increased weight and volume increase values of erişte samples made with all legume flours. According to the sensory analysis results, gluten addition improved the surface smoothness and appearance in samples made with CCF, FLF and CLF. Samples made from CCF and CLF were preferred to samples made from FCF and FLF with respect to taste, odor and stickiness.

The assessment of leavened and unleavened flat breads properties enriched with wheat germ

Wheat germ is a good source of protein, minerals, vitamins, phytochemicals and dietary fibre. In this study, coarse wheat germ (CWG) and fine wheat germ (FWG) were used in the formulations of leavened flat bread (bazlama) and unleavened flat bread (yufka) at three different ratios (10, 20 and 30%). Some physical, chemical and sensory properties of both flat breads were determined. Surface colour of flat breads containing CWG/FWG became darker, more reddish and yellowish compared to control breads. The ash, protein and fat content of flat breads improved with increasing amount of CWG/FWG in flat bread formulation. A significant (P<0.05) increase was also obtained in Fe, K, P and Zn contents of the flat breads in all usage levels of CWG/FWG. As a result of sensory evaluation, leavened flat breads containing CWG had higher overall acceptability scores than leavened flat breads prepared with FWG. CWG usage over 20% level in leavened flat bread and over 10% level in unleavened flat bread caused a decrement in ...

Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread

Three different wheat cultivars (Bezostaya-1, Gerek-79 and Kiziltan-98) were harvested at 2 maturity stages. Whole-wheat flour of immature wheat (WFIW) at 20% level and refined white flour of immature wheat (RFIW) at 10% level replaced commercial whole-wheat flour and refined white flour, respectively. Leavened and unleavened breads were prepared with those WFIW and RFIW flour blends. Some nutritional and antinutritional properties (ash, protein, fat, crude fibre, phytate phosphorus, phytic acid, minerals, total phenolic contents and antioxidant activity) of immature wheat and both types of bread were determined. The phytate phosphorus, phytic acid, total phenolic, P and K content of wheat decreased (P<0.05) with maturity. P, K, Fe and Zn content of bread prepared with Kiziltan-98 flour blends was found higher than that of other breads. The usage of WFIW at first maturity stage in leavened/unleavened bread preparation, increased the ash, total phenolic, mineral content and antioxidant activity compared to bread prepared with commercial whole-wheat flour. It was concluded that immature wheat especially at early stage of maturity is a rich source of nutrients for enriching leavened/unleavened bread prepared with WFIW flour blends.

Effects of immature wheat on some properties of flour blends and rheological properties of dough

In this study, Bezostaya-1, Gerek-79 and Kiziltan-98 wheat cultivars were harvested at two different maturity stages. Flour of immature wheat were used for preparation of flour blends as whole wheat flour of immature wheat (WFIW) or refined white flour of immature wheat (RFIW). For flour blend preparation, WFIW replaced commercial wholewheat flour at 0, 10, 20 and 30% and RFIW replaced commercial refined white flour at 0, 5, 10 and 15% ratios. These flour blends were used for preparation of leavened and unleavened bread. As well as some qualitative properties of wheat and flour blends, some physical properties of leavened bread (weight, volume, specific volume, hardness and crust colour) and unleavened bread (diameter, thickness, spread ratio and crust colour) were determined. Thousand kernel weight, test weight and gluten index values of wheat increased with the progress of the maturity stage. Immature wheat flour decreased water absorption, development time and dough stability in WFIW blends, and decrea...