The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties

BACKGROUND Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely‐ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze‐dried and spray‐dried forms at 50, 100 and 150 g kg−1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour–CY mixtures. However, falling numbers and sedimentation volumes of CY‐containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY‐containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry.

Section: Methodsmentioning

confidence: 99%

Comparison of wet and dried chickpea yeast in breadmaking

Durmaz¹,

Şahin²,

Koyuncu³

et al. 2023

“…Color analyses of the cookies ( L *: lightness or darkness, a *: redness or greenness, and b *: yellowness or blueness) were conducted with the colorimeter (Color Flex; HunterLab, Reston, VA, USA) and total color difference (∆ E ) values were calculated in accordance with Vurro et al 18 . The diameter ( D ), thickness ( T ), and spread ratio ( D / T ) of cookies were evaluated by AACC method 10‐50D 17 .…”

Section: Methodsmentioning

confidence: 99%

Bioactive components and nutritional properties of fiber‐rich cookies produced with different parts of oleaster (Elaeagnus angustifolia L.)

Koyuncu

2023

BACKGROUNDOleaster (Elaeagnus angustifolia L.) possesses exocarp and endocarp layers enriched with abundant phytochemicals and fiber. Flours produced in different parts of oleaster were used in cookie formulation to improve the bioactive components and nutritional properties of cookies.RESULTSThe rheological properties of composite flours containing varying levels of oleaster exocarp flour (O'EX‐F) and endocarp flour (O'EN‐F), ranging from 0% to 30%, were assessed using Mixolab (Chopin Technologies, Villeneuve‐la‐Garenne, France). The physical, chemical, nutritional, and sensory properties of cookies made with these flours were also analyzed. The substitution of O'EX‐F and O'EN‐F in the cookies enhanced redness and total color differences at the same time as decreasing hardness and improving the spread ratio. Furthermore, using these flours elevated the dietary fiber content of the cookies, particularly in terms of soluble and total dietary fiber. O'EX‐F and O'EN‐F also significantly increased free, bound, and total phenolic contents, as well as antioxidant capacity. Sensory evaluation of cookies with 10% and 20% O'EX‐F and O'EN‐F indicated greater appreciation than control cookies. Incorporating 20% O'EX‐F and 20% O'EN‐F into cookies resulted in a notable increase in Ca, Mg, K, Fe, and Zn levels.CONCLUSIONThe utilization of O'EX‐F and O'EN‐F, which contain a wealth of bioactive components, has significantly impacted the dough of rheology. Including these ingredients in cookie formulations has demonstrated improvements in ash, dietary fiber content, phenolics, antioxidant activity, and overall technological quality at the same time as providing distinctive sensory properties. The present study has contributed a new composite flour to the existing literature and has facilitated the development of novel cookie products for the functional food industry. © 2023 Society of Chemical Industry.

“…45 The ΔE values showed that T10, T20, and T30 led to high color variation as the artichoke bracts replacement increased. According to Vurro et al 46 if ΔE value is higher than 12.0, there is a very evident difference. The ΔE values of T10, T20, and T30 samples were between 19.66-23.68.…”

Section: Physical Chemical and Functional Properties Of Tarhanamentioning

confidence: 97%

Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties

Dadalı

2023

Background: Artichoke (Cynara scolymus L.) bracts are agricultural wastes formed during artichoke processing. Artichoke bracts are used in fermented cereal soup tarhana to replace 10%, 20%, and 30% of wheat flour and functional, powder, sensory properties and volatile compounds of tarhana samples were investigated.Results: The use of artichoke bracts in tarhana increased total (8.37-17.17 g/100 g) and insoluble dietary fiber (5.84-14.09 g/100 g), total phenolic content (2.88-3.62 mg GAE/g), and antioxidant activity (3.07-3.86 ∼mol TE/g) values. Replacement of wheat flour by artichoke bracts resulted in lower L*, a*, and b* values. While water absorption capacity increased, oil absorption capacity and emulsifying activity were not affected by artichoke bracts replacement. Artichoke bracts replacement in tarhana influenced powder characteristics as, decrease in bulk density, increase in Carr index, wettability, and dispersibility values. Volatiles from terpene are most abundant (64.47-27.17 mg/kg) in tarhana containing artichoke bracts, followed by volatiles from ester (42.91-25.85 mg/kg). Limonene was the main volatile compound of tarhana samples. Conclusion: Sensory acceptable tarhana was obtained when up to 30% artichoke bracts were used as wheat flour replacer in tarhana. The contribution to sustainability was achieved, and a healthier tarhana rich in dietary fiber was obtained by using artichoke bracts in tarhana.