Use of Carob Flour in the Production of Tarhana

In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences. © 2015 Author(s)

Constituents, oxidant-antioxidant profile, and antimicrobial capacity of the essential oil obtained from ferulago sandrasica Peşmen and Quézel

Chemical constituents, total phenolic content, total oxidant status, total antioxidant status, lipid hydroperoxides, total free -SH levels, and antimicrobial activity of essential oil obtained from the Ferulago sandrasica (Umbelliferae) were investigated. The essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. The chemical constituents were analyzed by gas chromatography-mass spectrometry. The main components of the essential oil were ocimene (30.5%), carene-δ-3 (27.4%), and pinene (17.8). The antimicrobial activity was tested by a disc diffusion method against E. coli MC 400, E. coli ATCC 25922, E. coli 0157 H7, E. colaecea ATCC 23355, E. feacalis ATCC 19433, P. aeruginosa NRRL B-2679, S. aureus ATCC 25923, B. nischenoformis NRRL B-1001, S. aureus ATCC 33862, B. cereus NRRL B-3711, B. subtilis NRRL B-209, M. luteus NRRL B-1013, L. monocytogenes ATCC 7644, B. subtulis ATCC 6633. © 2013 Copyright Taylor and Francis Group, LLC

Effects of rearing systems on performance, egg characteristics and immune response in two layer hen genotype

White (Lohmann LSL) and Brown (ATAK-S) laying hens, were reared under organic and conventional cage rearing systems, and the effects of the rearing system on performance parameters, egg production, egg characteristics, and immune response were investigated. For this purpose, a total of 832 laying hens of two commercial hybrids, i.e., 416 white (Lohmann LSL) and 416 Brown (ATAK-S) layers, were used. The experiment lasted between 23 and 70 wk of age. In this study, the white layers yielded more eggs as compared to the brown layers in both organic and conventional production systems. Egg weight exhibited a similar pattern to that of laying performance. However, the total hen-housed egg number for the white birds in the organic system was fewer than that of white birds in the conventional cage facility; conversely, a contradictory tendency was observed for the brown birds. Livability of the white layers in the organic system was remarkably lower (14%) than that of the brown line, whereas the white line survived better (3.42%) than their brown counterparts in conventional cages. The feed conversion ratio of the white hens was markedly inferior in the organic system as compared to that of the white hens in the conventional system, whereas relatively lower deterioration was reported in brown layers when reared in an organic system. The organic production system increased egg albumen height and the Haugh unit in eggs of the brown layers. The yolk color score of organic eggs was lower than that of conventional eggs for both brown and white hens. The egg yolk ratio of eggs from white layers was found to be higher in organic eggs as compared to those obtained in the conventional system. All organic eggs had heavier shells than those produced in the conventional system. Eggs from brown layers had more protein content than eggs from white layers. Neither housing systems nor genotype influenced egg yolk cholesterol concentration. When compared to conventional eggs, n-3 fatty acid content was lower in organic eggs, and the n-6:n-3 ratio was higher in organic eggs. In conclusion, two hen genotypes showed different responses in terms of performance and egg quality to two different rearing systems. A commercial white strain produced more eggs with higher egg quality as compared to a native brown strain. The brown strain was found to have adapted well to organic production conditions when survival and total egg number was taken into consideration

Use of Carob Flour in the Production of Tarhana

In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%

Use of various flours in gluten-free biscuits

In this study, gluten-free biscuits, which can be included in the diet of patients suffering from celiac disease were produced and investigated. Rice, corn, chickpea and potato flours, corn starch and potato starch were used as the main ingredients in the formulations. Sugar, salt, baking powder, guar gum, shortening and water were used as the other ingredients. Egg and milk were also used in some formulations. Eight types of biscuit samples were investigated for chemical, sensory and textural properties. In vitro protein digestibility (IVPD) values, color and size of the samples were also evaluated. The sensory results showed that overall acceptability, color, taste, odor and texture scores differed significantly for some samples. Addition of egg was observed to increase the protein and fat content of the biscuits, and potato and chickpea flour additions increased redness, while corn flour addition increased yellowness. The sample containing 35% rice flour, 35% corn starch, 10% potato flour, 10% chickpea flour and 10% potato starch was the favorite sample of the sensory evaluation with high acceptance. Chickpea flour addition of 10% generally resulted in higher sensory scores. Hardness of biscuits was well correlated with rice flour, while potato flour addition resulted in a softer structure in biscuits. Potato flour addition also increased crispness and fragility values and chickpea flour including samples had lower hardness values. Potato flour-added samples had lower values with respect to peroxide numbers. In conclusion, the results showed that some organoleptic and physical properties of gluten-free biscuits were highly affected by the raw materials used in this study

Use of different lactic starter cultures in the production of tarhana

In this study, Lactobacillus plantarum and L.brevis were used as starter cultures in tarhana production. The samples that had L.plantarum (P) and L.brevis (B) added to them had lower acidity values than the control samples (C). In the first 4 days of production, total antioxidant capacity and total phenol contents were not significantly different. B had lower protein in vitro digestibility values than C and, all the samples had generally higher values on the third day of fermentation. The analysis of total aerobic mesophilic bacteria, total lactic acid bacteria, total coliform group bacteria, Escherichia coli, Staphylococcus aureus and yeast-mold counts were conducted. These showed that, during fermentation, there were some significant differences in microbial counts, but sample type had no significant effect on the microbiological load of the final dried products. The evaluated data displayed the effect of starter cultures on some properties of tarhana during fermentation. PRACTICAL APPLICATIONS: The quality of tarhana, as with other fermented food products depends highly on microbial yield and type. The use of lactic starter culture is essential to provide a more controlled and standardized fermentation process; it is important to know how the main properties of tarhana changes or are affected when different lactic starter cultures are used in the production. This information can be helpful in optimizing tarhana production. © 2012 Wiley Periodicals, Inc

Total Antioxidant Capacity and Total Phenol Contents of Turkish Edible Oils

ABSTRACT This study was designed to determine and compare total antioxidant capacity (TAC) and total phenol contents (TP) of some common edible oil samples (corn, sunflower, hazelnut, soybean, cotton, olive oil (virgin, riviera and extra virgin types) consumed in Turkey. Such data is of importance for the evaluation of nutritional and health impact of these oils. TAC of the samples were assessed by using three methods, two of them were more recently developed methods (TAC 1 and TAC 2 ) using Fe +2 -o-dianisidine complex and ABTS [2-2 azinobis (3-methybenzothiazoline-6-sulfonate)] radical respectively and one (TAC 3 ) was FRAP (ferric reducing ability of plasma) assay. Among the oils, extra virgin olive oil had the highest TAC and TP followed by virgin olive oil, whereas soybean oil and hazelnut oil had lower values. TAC results of the oils were correlated with TP of them and the correlation coefficients between TP and TAC 1 , TAC 2 , TAC 3 were found as r=0.70, r=0.65 and r=0.07 respectively. Key Words: Antioxidant, Edible oils, Phenolic compounds Türkiye'de Tüketilen Yemeklik Yağların Toplam Antioksidan Kapasitesi ve Toplam Fenol Đçeriği ÖZET Bu çalışma, Türkiye'de yaygın tüketilen bazı yemeklik yağ örneklerinin (mısır, ayçiçeği, fındık, soya, pamuk, zeytin (naturel, riviera ve sızma çeşitleri) toplam antioksidan kapasite (TAC) ve toplam fenol içeriklerinin (TP) belirlenmesi ve karşılaştırılması amacıyla gerçekleştirilmiştir. Veriler, bu yağların beslenme ve sağlığa etkilerinin belirlenmesi açısından önemlidir. Örneklerin TAC değerleri, iki tanesi yakın zamanda geliştirilen ve sırasıyla Fe +2 -o-dianizidin kompleksi ve ABTS [2-2 azinobis (3-metilbenzotiazolin-6-sulfonat)] radikallerinin kullanıldığı (TAC 1 ve TAC 2 ) metotları ve bir tanesi de (TAC 3 ) FRAP (plazmanın ferrik indirgeme kabiliyeti) metodu olan üç yöntemle ölçülmüştür. En yüksek TAC ve TP içerikleri sızma zeytinyağında bulunmuş ve naturel zeytinyağı değerleri bunu takip etmiş, fakat soya ve fındık yağları daha düşük değerlere sahip bulunmuştur. Örneklerin TAC ve TP değerleri arasındaki ilişki incelenmiş ve TP ile TAC 1 , TAC 2 , TAC 3 değerlerinin sırasıyla r=0.70, r=0.65 ve r=0.07 korelasyon katsayıları ile ilişkili olduğu belirlenmiştir

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

In the present study, erite 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 erite 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 erite 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 erite 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. © 2011 Informa UK, Ltd