Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread

Cankurtaran, Tekmile; Bilgiçli, Nermin

doi:10.1016/j.ifset.2023.103292

Cited by 7 publications

(8 citation statements)

References 28 publications

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“…The uncooked noodle samples containing Triticum monococcum displayed more yellowish and lower reddish color than those prepared with Triticum dicoccum . Cankurtaran Kömürcü (2021) reported that the use of Triticum monococcum flour increased the yellowness value of noodle samples, and this may be due to the high lutein content of Triticum monococcum . The use of whole eggs in the noodle formulation reduced redness and increased yellowness compared to egg-free noodle.…”

Section: Resultsmentioning

confidence: 99%

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

Cankurtaran

2023

Food sci. technol. int.

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The aim of this study was to improve the nutritional value and functional properties of noodles with the utilization of different primitive wheat and also whole egg. For this purpose, flours of two different primitive wheat ( Triticum monococcum and Triticum dicoccum) were used in noodle formulation replaced with wheat flour at 0%, 25%, 50%, 75%, and 100% ratio. Physical, chemical, textural, and functional properties of noodles were investigated. Noodle production was carried out with and without whole egg, and the effect of egg on noodle properties was also investigated. Noodle containing Triticum dicoccum showed higher levels of protein, fat, antioxidant activity, and total phenolic content compared to Triticum monococcum–containing samples. Whole egg usage significantly ( p < 0.05) affected the ash, fat, protein content, antioxidant activity, total yellow pigment, color value (L*, a* and b*), and cooking properties of noodle samples. The increased ratio of primitive wheat flour significantly improved the overall measured chemical properties of the noodles. Sensory analysis showed that primitive wheat had closer sensory scores to each other, and their usage above 50% affected sensory parameters negatively, on the other hand, the use of egg in noodle formulation had a positive effect on all parameters.

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Section: Resultsmentioning

confidence: 99%

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

Cankurtaran

2023

Food sci. technol. int.

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“…It was followed by quinoa, buckwheat, amaranth, and einkorn gevreks with 5.23, 4.70, 4.54, and 4.53 mg/100 g. In literature, an increase in Ca, P, K, Mg, Fe, and Zn contents for amaranth‐added bread samples by Sanz‐Penella et al (2013) and buckwheat and the quinoa‐added tarhana samples by Çevik and Ertaş (2019). Cankurtaran Kömürcü (2021) demonstrated that einkorn and emmer wheat flour utilization increased the Ca, Fe, Mg, K, and Zn content of bread and noodle samples. The use of ancient wheat and pseudocereal flours contributed significantly to the mineral content of the gevrek samples, and the control sample was determined as the poorest sample in terms of analyzed minerals.…”

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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“…[1][2][3][4][5] The consumption of germinated grains, including barley, has been reported to be increasing due to their nutritional quality and improved functional properties. [3,6] The importance of barley lies in the presence of various metabolites, such as phenolic compounds, which have been shown to be involved in various biological activities related to different diseases. [7][8][9] Germination is a simple and cost-effective process that has led to an increase in secondary metabolites in cereals and legumes.…”

Section: Introductionmentioning

confidence: 99%

“…Barley (Hordeum vulgare L.) is a cereal widely consumed worldwide and is used in food, beverages, and some health products such as barley‐based fibers and probiotics [1–5] . The consumption of germinated grains, including barley, has been reported to be increasing due to their nutritional quality and improved functional properties [3,6] …”

Section: Introductionmentioning

confidence: 99%

“…Germination is a simple and cost‐effective process that has led to an increase in secondary metabolites in cereals and legumes [10,11] . This allows for enhancing the functionality of the human diet by using sprouts for direct consumption or incorporating them into the development of new foods that enhance their phenolic content and antioxidant activity [6] …”

Section: Introductionmentioning

confidence: 99%

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Total Phenols and Flavonoids in Germinated Barley Using Different Solvents

García‐Castro,

Román‐Gutiérrez,

Castañeda‐Ovando

et al. 2023

Chemistry & Biodiversity

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Sprouts are a source of secondary metabolites as phenolic compounds. Germination and the use of solvents can affect their content. The aim of this work was to identify the total content of phenols and flavonoids in ungerminated and germinated (3, 5, and 7 days) Esmeralda and Perla barley. Different solvents (water, 50% acetone, 80% methanol, 80% ethanol) were used to recover total phenols and flavonoids. The 7‐day germination proved to be ideal for total phenol and flavonoid obtention from Esmeralda barley and the highest total phenol and flavonoid content in Perla variety was observed at 5 and 7 days of germination, respectively. Methanol and ethanol (80%) yielded the highest extraction percentage of total phenols; 50% acetone recovered the highest flavonoid concentrations in Esmeralda barley and 80% methanol in Perla barley. The highest total phenol concentration was obtained from Perla samples at 13.60 mg GAE/g, and the highest total flavonoids were observed in Esmeralda barley at 1.73 mg QE/g. A high correlation was found between the concentration of phenols (0.995) and total flavonoids (0.780) with the radicle size in the Esmeralda samples.

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Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread

Cited by 7 publications

References 28 publications

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

Usage of primitive wheat (Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

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

Total Phenols and Flavonoids in Germinated Barley Using Different Solvents

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