Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Şahan, Yasemin; Göçmen, Duygu; Cansev, Asuman; Celik, Guler; Aydın, Emine; Dundar, Ayse Neslihan; Dülger, Dilek; Kaplan, F.Betul; Kilci, A.; Güçer, Şeref

doi:10.5073/jabfq.2015.088.007

Cited by 5 publications

(10 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, increasing firmness may be related to the dietary fiber absorbing more moisture due to its high WHC (Sahan et al, 2015), which is supported by WHC results. This observation is supported by some studies that pointed out an increment in firmness for fermented milk products with the addition of different fibers (Garcia-Perez et al, 2006;Mohamed et al, 2014).…”

Section: Water-holding Capacity and Textural Propertiesmentioning

confidence: 52%

“…The homogenization process also contributed significantly to microbial growth. The water solubility of peeled OF is low due to its high starch content (Sahan et al, 2015), and the homogenization treatment probably caused a decrease in particle size and therefore, an increase in water solubility of OF.…”

Section: Acidification and Microbiological Growth During Fermentationmentioning

confidence: 99%

See 1 more Smart Citation

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Gül

Bekbay

Akgun

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and Tf decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald–de‐Waele (R2 > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.sn) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G") and the power‐law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.

show abstract

Section: Water-holding Capacity and Textural Propertiesmentioning

confidence: 52%

Section: Acidification and Microbiological Growth During Fermentationmentioning

confidence: 99%

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Gül

Bekbay

Akgun

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Therefore, there is no direct correlation between total acidity and pH (Tyl & Sadler, 2017). Sahan et al (2015) reported that several organic acids such as citric acid, malic acid, acetic acid, oxalic acid, tartaric acid and fumaric acid were determined in oleaster flour. Similarly, Çakmakçı et al (2015) reported that the acidity of ice cream increased with the increase of oleaster flour.…”

Section: Effect Of Off On Some Physical and Chemical Properties Of Ma...mentioning

confidence: 99%

Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

Ünver

Çelik

SAYAR

et al. 2023

Harran Tarım Ve Gıda Bilimleri Dergisi

View full text Add to dashboard Cite

The aim of the study is to investigate the possible usage of oleaster fruit flour (OFF) (Elaeagnus angustifolia) in mayonnaise formulation by reducing the fat and egg yolk ratios. Mayonnaise samples with four different formulations as control, low-fat low-cholesterol mayonnaise-I (LFCM-I), low-fat low-cholesterol mayonnaise-II (LFCM-II) and low-fat low-cholesterol mayonnaise-III (LFCM-III) were produced. The oil, egg yolk and sugar ratios were decreased with the incremental percentage of OFF. The substitution of egg yolk and fat in the mayonnaise formula by the addition of OFF caused an increase in pH value, viscosity, firmness, consistency and work of shear, whereas a decrease in the acidity, total cholesterol content, peroxide value, TBARs value and conjugated dienes ratio. Considering all of the physical and chemical analysis results, the OFF can be used as a fat and egg yolk substitute in the mayonnaise formula; however, it was concluded that the mayonnaise-like sauce, which has higher emulsion stability and better physical characteristics, can be obtained by combining OFF with various stabilizers.

show abstract

“…Hawthorn (Crataegus monogyna) has high antioxidant content (Strugała et al, 2016). Elaeagnus (Elaeagnus angustifolia) contains compounds such as proteins, vitamins, minerals, linoleic acid, palmitoleic acid, palmitic acid, phospholipids, glycolipids and β-sitosterol (Hamidpour et al, 2016;Okmen and Turkcan, 2014;Sahan et al, 2015). Cornelian cherry (Cornus mas L.) is rich in vitamins such as, A, C, E and K, as well as thiamine, riboflavin and pyridoxine (T€ uys€ uz et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Elaeagnus ( Elaeagnus angustifolia ) contains compounds such as proteins, vitamins, minerals, linoleic acid, palmitoleic acid, palmitic acid, phospholipids, glycolipids and β -sitosterol (Hamidpour et al. , 2016; Okmen and Turkcan, 2014; Sahan et al. , 2015).…”

Section: Introductionmentioning

confidence: 99%

Development of a knowledge scale for nutrients of tropical and traditional fruits

Özgen

Güllü

Öztürk

2021

BFJ

View full text Add to dashboard Cite

PurposeThe aim of this study is to develop a knowledge scale for nutrients of tropical and traditional fruits for university students and conduct its validity and reliability. Another purpose of the study is to determine whether or not the students' knowledge mean scores about nutrients of tropical and traditional fruits vary based on their demographic information.Design/methodology/approachThe design of the study was the survey model. While the population consisted of 1,551 students studying in the faculty of health sciences, Gazi University, the sample consisted of 668 students who were determined based on criterion sampling.FindingsWhen examining in terms of gender of the students, it was determined that even though mean score of the knowledge scale for nutritional values of tropical and traditional fruits was slightly higher in female students (X¯ = 8.12) than male students (X¯ = 7.71), there was an insignificant difference between them (t(666) = 1.25, p > 0.05). A significant difference was determined between the students' knowledge mean scores of the knowledge scale for nutritional values of tropical and traditional fruits in terms of residence place (t(666) = 2.86, p < 0.5). While the nutritional value mean score of the students residing in Ankara was low (X¯ = 7.67), the nutritional value mean score of the students residing out of Ankara was high (X¯ = 8.58).Originality/valueWhen the scale developed in this study is analysed according to demographic information, it can be asserted that the students had knowledge about the nutrients of tropical and traditional fruits. Although tropical fruits are expensive, they still prefer these fruits. It can be stated that the students had knowledge about the diversity, nutritional compounds and antioxidant content of tropical and traditional fruits.

show abstract

Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)

Cited by 5 publications

References 52 publications

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

Development of a knowledge scale for nutrients of tropical and traditional fruits

Contact Info

Product

Resources

About