Effects of Hybrid Drying on Kinetics, Energy Analysis and Bioactive Properties of Sour Black Mulberry (Morus nigra L.)

Abstract Due to the short harvest season and their sensitivity to storage, the preservation of fresh mulberry fruits is a very important process. Drying is a method used to preserve mulberry fruits in the long term. In this study, response surface methodology (RSM) was applied for the optimization of hybrid drying conditions of two different sour black mulberries. The linear and interaction effects of independent parameters such as temperature (50, 60 and 70°C) and microwave power (100, 200 and 300 W) variables were determined on mulberries. Bioactive properties and energy aspects were monitored as influenced by drying conditions. According to the results increase in microwave power provided a significant decrement in the specific energy consumption (SEC) and the total anthocyanin content (TAC), while increase in the energy efficiency (ηen) and total phenolic content (TPC) for both genotypes. In all cases, statistical values showed that all drying curves of black mulberry were best described by the Logistic model. Multiple response optimization was carried out for studied parameters and it was concluded that maximum antiradical activity (ARA), TPC, TAC, ηen and minimum drying time (DT) and SEC values would be at 300 W-50 ºC (desirability=0.842) and 300 W-66.5 ºC (desirability=0.744), for Morus nigra 1 (MN1) and Morus nigra 2 (MN2), respectively. According to the finding, the greatest TPC, ARA, TAC, DT, SEC and ηen were determined as 20.10 mg GAE/g, 86.00%, 456 mg/kg, 330 min, 18.59 kWh/kg and 9.04% for MN1, and 18.08 mg GAE/g, 83.92%, 835.81 mg/kg, 330 min, 16.16 kWh/kg and 10.40 % for MN2, respectively

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

Arıbaş, Merve ( Aksaray, Yazar )Background and objectives: RS4 is an alternative dietary fiber source with some potential physiological benefits giving better quality end products. Common dietary fiber sources including bran usually have deteriorative effect on color, textural properties, and consumer acceptability of breads. This study was designed to investigate the effect of RS4 supplementation on the bread quality as well as mineral bioavailability, bile acid-binding capacity, in vitro glycemic index. Findings: Loaf volumes of the breads supplemented with RS4 were higher than the bread supplemented with wheat bran (WB). Among the bread samples, the one supplemented with WB had the darkest color and highest firmness values. During storage, WB supplementation caused the highest increase in bread firmness. RS4 supplementation caused higher total dietary fiber (TDF) and mineral bioavailability values and lower in vitro glycemic index than bran supplementation. Conclusions: RS4 supplementation of bread caused increases in TDF content, bile acid-binding capacity, and mineral bioavailability and has less deteriorative effect on the quality than WB supplementation. Breads supplemented with WB had a faster staling rate than the breads supplemented with RS4. Significance and novelty: Besides the better appearance and texture of the RS4 supplemented bread samples, the improvement in nutritional properties proved that RS4 is a better dietary fiber source than WB...

In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran

Arıbaş, Merve ( Aksaray, Yazar )In this study effects of resistant starch type 4 (RS4) on nutritional and quality properties of spaghetti were investigated. RS4 was added into spaghetti at different levels (15, 20 and 25%). Wheat bran was also added to spaghetti at 15% level. RS4 supplementation caused lower negative effects on quality properties (total organic matter value, color and textural properties) than bran supplementation. The results point out that RS4 supplementation of spaghetti caused higher total dietary fiber content and comparable glycemic index value at the same bran supplementation level. RS4 caused an increase in bile acid binding capacity and expected to have positive effects on cholesterol metabolism. Moreover, RS4 supplemented spaghetti had generally better mineral bioavailability values compared to bran supplemented and control spaghettis. Overall results indicated that RS4 supplementation provided improvement in nutritional properties of spaghetti and can be an alternative ingredient for fiber supplemented spaghetti compared to bran

Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology

Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to develop red lentil enriched chips for use as a healthy and nutritious snack food. Due to the health concerns about high fat content of the fried chips, the samples were oven-baked instead of frying. Response surface methodology was used to investigate the effect of process parameters (red lentil flour ratio, baking temperature and time) on physicochemical, textural, nutritional, and bioactive properties of the chips. The samples were also evaluated in terms of taste, odor, crispness, and general acceptance by the panelists. The highest antioxidant capacity, total phenolic content and hydroxymethyl furfural content was achived with the sample supplememented with 50% red lentil flour and baked at the highest temperature and time used in the study (190 degrees C, 9 min). Red lentil flour supplementation increased protein and resistant starch content of the chips. The highest resistant starch content of the samples and lowest in vitro glycemic index value were achieved with the sample prepared with 50% red lentil flour supplementation. These results of this study proved that red lentil is a good source to be used for enrichment of oven-baked wheat chips as a novel snack food with high nutritional values and low in vitro glycemic index

Effect of Acid Modification and Heat Treatments on Resistant Starch Formation and Functional Properties of Corn Starch

In this study effects of acid hydrolysis, autoclaving and storage (95 degrees C for 2, 3, and 4 days) on resistant starch (RS) formation in corn starch were investigated and functional properties of RS preparations were determined. RVA peak and final viscosity values of the RS preparations decreased gradually for each storage period with increasing hydrolyzation level. RS contents increased to 13.6-16.7% as a result of storage. RS contents of the samples dried without storage were lower than those of the stored samples up to 3.5 h hydrolysis. Solubility and water binding values of RS preparations were higher than those of the native and hydrolysed samples. In contrast to RS preparations, the native and hydrolysed samples affected the emulsion properties of soy protein inversely.WoSScopu

Emulsion And Pasting Properties Of Resistant Starch With Locust Bean Gum And Their Utilization In Low Fat Cookie Formulations

In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was autoclaved, stored at 95 C for 0, 2, 3, and 4 days for formation of RS preparations I, II, III, and IV, respectively. RS preparations had significantly lower peak and breakdown and higher trough viscosities than hydrolysed starch. RS preparations with gum resulted in a cold thickening capacity. While native and hydrolysed starches had deteriorative effect on emulsion capacity and stability of the soy protein, RS preparations (with/without gum) did not have a deteriorative effect. Reduction of shortening caused significant decrease in spread ratios of control cookies with/without gum. However, utilization of RS preparations in low fat cookies caused significant increases.WoSScopu

Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies

Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant starch (RS) sources including and wheat bran were also used for comparison. RS sources were added into the formulation at the levels of 25, 50 and 75%. Overall cookie quality (spread ratio, hardness, colour) results showed that among the RS sources and wheat bran, lab-scale produced cross-linked wheat starch (XL-W) had an improving effect on cookie quality, whereas the other sources had detrimental effect. Cookie samples supplemented with XL-W had the highest total dietary fibre (TDF) contents regardless of the addition level. High levels of TDF content were also observed with the wheat bran supplemented cookie samples; however, quality of these cookies were low. RS and wheat bran supplementation caused significant decrease in the in vitro GI of the cookies and the lowest GI value was achieved with the cookie supplemented with XL-W. This study proved that XL-W produced in this study can be used as an alternative ingredient to produce high fibre and low GI cookies without any deteriorative effect on the quality

Utilization of Mixolab (R) to predict the suitability of flours in terms of cake quality

The objective of this study was to determine the possibility of using Mixolab((R)) to predict the cake baking quality of different wheat flours. Mixolab((R)) data were also compared with various flour quality characteristics. The correlations between Alveoconsistograph data and the cake quality characteristics were not significant. Therefore, Alveoconsistograph test does not seem to be useful to predict the cake quality of the flour samples. Mixolab((R)) characteristics C2, C3, C4 and C5 were found to be significantly correlated with volume index while C5 was correlated with hardness of cakes. The parameters C2 to C5 represent the end point of the corresponding mixing stages. The flour samples which gave higher cake hardness values had higher C5 values and the samples with lower cake volumes had higher C2, C3, C4 and C5 values. It seems to be possible to estimate the texture and volume of cakes by these values. Therefore, Mixolab((R)) seems to be a useful tool to predict the cake making quality of flour samples