Farkli Turunçgi̇llerden Elde Edi̇len Albedolarin Bi̇sküvi̇ Üreti̇mi̇nde Kullanimi

Demirel, Halil; Demir, Mustafa Kürşat

doi:10.15237/gida.gd18021

Cited by 9 publications

(4 citation statements)

References 13 publications

(1 reference statement)

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“…Parameters such as diameter, thickness, width and spread ratio are important quality criteria in this type of food product. These properties are directly related to the starch properties, protein amount and gluten quality of the flours used in the formulation (Demirel, 2017). The results elucidated that buckwheat gevreks exhibited a maximum thickness (22.78 mm), followed by spelt gevreks (18.28 mm) while minimum thickness was observed in emmer, amaranth, and quinoa gevreks (15.50, 15.94, and 15.36 mm).…”

Section: Resultsmentioning

confidence: 99%

Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product

Cankurtaran

2022

Cereal Chem

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Background and Objectives: Gevrek is grissini/breadstick like snack product.In this study, whole flours of modern wheat (Esperia), ancient wheats (einkorn, emmer, and spelt) and pseudocereal (amaranth, buckwheat, and quinoa) were used in gevrek formulation instead of refined wheat flour, and the effects on the physical, nutritional, and functional properties of gevreks were researched. Findings: The use of pseudocereals in the gevrek formulation decreased the lightness and yellowness value compared to the control and ancient wheat gevreks. Also, pseudocereals especially buckwheat decreased the hardness of gevreks significantly (p < .05). The phytic acid content of Esperia and buckwheat gevrek were 50.98% and 51.21% less than amaranth gevreks, respectively. The use of buckwheat and emmer contributed greatly to the increase in total phenolic content as well as antioxidant activity. Amaranth gevrek was superior in terms of Ca, Fe, and Mg content among all gevrek samples. Esperia and emmer gevreks were the most liked by the panelists when all parameters were taken into account. Conclusions: The use of ancient wheats and pseudocereals in the gevrek formulation yielded products with improved protein, antioxidant activity and phenolic content, acceptable technological quality and distinctive sensory properties.Significance and Novelty: Compared to traditional gevrek, our findings were the first to show that it is possible to produce nutritionally superior ancient wheat and pseudocereal-enriched functional snacks (gevrek).

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Section: Resultsmentioning

confidence: 99%

Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product

Cankurtaran

2022

Cereal Chem

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“…The cookie is widely consumed among bakery products because of its practicality, good nutritional quality, and cheapness. Cookies have an important place among snacks because they can last for a long time without spoiling, they appeal to the taste of the consumer, they can be presented in different flavors, and they can be consumed as a snack when the three regular meals provide insufficient nutrients (Demirel & Demir, 2018;Kolawole et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies

Köten

2021

Food Sci. Technol

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The study aimed to access the effects of roasted and unroasted terebinth (0, 10, 20, 30, 40, and 50%) added to cookies to improve their physical, chemical, functional, and textural characteristics. The addition of terebinth to the cookie formulation significantly increased the ash, protein, fat, total dietary fiber, total phenolic matter, and antioxidant content and decreased the phytic acid content of the cookie samples. With the addition of roasted and unroasted terebinth, it was determined that L*, b* values of cookies decreased, a* value increased, and all color values were lower than control group. In addition, it was found that the diameter and thickness values of cookies with terebinth addition decreased, and the spread ratio increased. The hardness of cookies produced in the study decreased after terebinth addition. The data obtained in this study showed that using terebinth has potential applications in baked goods without adverse effects on the physical and chemical quality or the functional quality of the product.

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“…It may be used as a nutrient supplement during an emergency (Baljeet et al., 2010). Approximately, 15 million tons of biscuits are produced in the world and the biscuit sector has a rapidly increasing growth rate of 3%–4% (Demirel & Demir, 2017). Mushroom is favored due to its delicious flavor and low calorific content.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the effect of oyster mushroom ( Pleurotus ostreatus ) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy

Baltacıoğlu

Seyhan

et al. 2020

J. Food Process. Preserv.

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The purpose of this study was to determine the effects of oyster mushroom powder addition (10, 20, and 30% levels by the replacement method with wheat flour) on the chemical and physical characteristics of biscuits. With the addition of oyster mushroom powder, an increase was observed in volume, spread ratio, and protein content of control biscuit group 5.36%, 6.87%, 40.96%, respectively. As a result of addition of mushroom powder, 26.97% decrease was observed on hardness values of the biscuit, while 5.94% increase in fracturability value was observed. According to sensorial analysis results, the 10% oyster mushroom powder in biscuit products showed the best sensory properties in terms of general acceptability and average values. FTIR was used to identify changes in functional groups such as lipids, carbohydrates, and proteins and indicated that addition of oyster mushroom powder caused increase in the protein bands and secondary structural components. Practical applications In this study, besides the production of protein‐enriched biscuits, the quality criteria of the biscuits produced using FTIR were also evaluated. This study was performed to evaluate the effect of partial replacement of oyster mushroom powder on the chemical and physical characteristics of biscuits. Biscuits containing 62% more protein than the control group was obtained. In future studies, it is aimed to produce foods enriched with natural additives and to examine the quality criteria using Fourier‐Transform Infrared Spectroscopy.

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Farkli Turunçgi̇llerden Elde Edi̇len Albedolarin Bi̇sküvi̇ Üreti̇mi̇nde Kullanimi

Cited by 9 publications

References 13 publications

Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product

Impact of different ancient wheats and pseudocereals on physical, chemical, and functional properties of gevrek, cereal‐based snack product

Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies

Investigation of the effect of oyster mushroom ( Pleurotus ostreatus ) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy

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