Extrusion technology and utilization of wheat milling by-products in extruded foods

Ekstrüzyon teknolojisi gıda sanayiinde kullanılan ve önemli avantajlara sahip olan bir gıda işleme tekniğidir. Ekstrüzyon yoluyla gıda üretiminde, hammadde özellikleri (nişasta tipi ve içeriği, protein içeriği, yağ içeriği vb) ve proses parametreleri (tek/çift vida, vida hızı, vida konfigürasyonu, besleme oranı, besleme nem içeriği vb) son ürünün duyusal (renk, tat, koku, tekstür vb) ve besleyicilik özellikleri üzerinde belirleyici olmaktadır. Buğday öğütme yan ürünleri olan kepek, ruşeym ve bonkalite un, ana ürün olan beyaz un ile kıyaslandığında besleyicilik ve fonksiyonel özellikler bakımından daha üstündür. Türkiye’de yıllık 3-5 milyon ton civarında buğday öğütme yan ürünü ortaya çıktığı tahmin edilmekte olup ağırlıklı olarak yem sanayiinde kullanılmaktadır. Ancak son yıllarda ekstrüzyon gibi farklı gıda işleme teknikleri sayesinde yan ürünlerin gıdalarda kullanım olanakları artmaktadır. Bu çalışmada ekstrüzyon teknolojisi ve buğday öğütme yan ürünlerinin ekstrüde gıda üretiminde kullanımı değerlendirilmiştir.Extrusion technology is a food processing technique with significant advantages. In the extrusion process, raw material properties (starch type and content, protein content, oil content etc) and process parameters (single/twin screw, screw speed, screw configuration, feed rate, feed moisture content etc) determine the sensory (color, taste, aroma, texture etc) and nutritional properties of the end products. Wheat milling by-products of bran, germ and red dog flour are of better nutritional and fuctional properties than those of the main product, i.e., refined wheat flour. It is estimated that about 3-5 million tons of wheat milling by-products are annually produced in Turkey, the majority of which are used for animal feed. However, utilization of such techniques as extrusion in recent years has increased the incorporation of those by-products into food formulations. In this study, the literature on the extrusion technology and usage of wheat milling by-products in the extruded foods were reviewed.Çalışmaya finansal destek (proje no: 02-M-20) sağlayan Karamanoğlu Mehmetbey Üniversitesi BAP Koordinatörlüğüne, ayrıca kendi isteğiyle yazarlıktan feragat eden tez birinci danışmanım sayın Prof. Dr. Nermin BİLGİÇLİ'ye teşekkür ederim

Some quality characteristics of selected durum wheat (Triticum durum) landraces

Durum wheat (Triticum durum) is primarily used for the production of high-quality pasta products because of its certain superior characteristics. Wheat landraces are locally adapted diverse populations evolved through natural selection and are invaluable genetic resources for breeding programs. The search for new genetic resources all around the world has been underway to develop high-quality durum wheats. The purpose of this study was therefore to determine the pasta quality-associated characteristics of 12 durum wheat landraces (Bağacak, Beyaziye, İskenderiye, Sorgül, Karakılçık, Beyaz Buğday, Ağ Buğdayı, Bintepe, Havrani, Çalıbasan, Hacı Halil, and Akçakale) compared to 2 wellestablished high-quality durum wheat cultivars, Kyle and Zenit. Protein content and quality, pigment content, activities of oxidative enzymes (lipoxygenase, polyphenol oxidase, and peroxidase), kernel size, and endosperm vitreousness were measured as the major quality parameters. The landraces had significant differences (P < 0.05) in their quality characteristics. Of the landraces, Akçakale, Havrani, and Çalıbasan were found to be quite promising for the processing of so-called al dente cooking pasta products, as judged by their elevated protein quantity and gluten quality. With respect to pigment content and oxidative enzymes that are central to the bright yellow color of pasta products, however, the landraces Havrani, Hacı Halil, and Sorgül were found to have great potential. In brief, several landraces have potential for high-quality pasta processing, while a few others can be used for breeding purposes

Improvement of functional and nutritional properties of extruded snacks with the utilization of red dog flour

WOS:000983416300001Red dog flour (RDF), a milling by-product, is rich in nutritionally and functionally crucial components. Extrusion conditions for extruded corn snacks (ECS) with RDF were optimized using Response Surface Methodology (RSM) with Box-Behnken Design (moisture content: 13.5%, RDF ratio: 20%, screw speed: 468 rpm, and die temperature: 110°C). Then, functional, nutritional, and sensory properties of ECS containing an increasing ratio of RDF were determined. The addition of RDF improved ash (1,84 fold), fat (2,7 fold) protein (0,51 fold), dietary fiber (roughly 2,8 fold), and mineral content (Fe, K Mg, P, and Se) significantly compared to ECS without RDF. Extrusion condition considerably declined the total phenolic content (from 144.50 to 25,09 mg GAE/100g), Trolox equivalent of antioxidant capacity (from 1.13 to 0.41 mMol Trolox/g), and phytic acid content (from 2147 to 968.11 mg/100g) of ECS with RDF compared to raw materials. However, the increasing ratio of RDF had an increment in bioactive compounds (up to 2,38 fold mg GAE/100g, and 1,63 fold mMol Trolox/g) and phytic acid content (up to 0.36 fold). According to the sensory evaluation, 30% of ECS with RDF was the most preferable snack © 2023 by the authors. Submitted for possible open access publication under the terms and conditions of the Creative Commons Attribution (CC BY NC) license (https://creativecommons.org/licenses/by-nc/4.0/

Bazı yeni şeker mısırı (zea mays saccharata sturt.) tiplerinin Tokat Kazova koşullarında bazı kalite özelliklerinin belirlenmesi

This research was conducted to determine certain quality traits of new sweet corn varieties of sugary (su), sugar-enhanced (se) and shrunken (sh2) types in Tokat/Kazova conditions. A composite variety together with thirteen F1 sweet corn varieties with various sugar contents and grain colors were included in the research. The field trials were conducted in 2009 and 2010 growing seasons by the randomized complete block design with three replications, and water-soluble solids (WSS), sucrose contents, moisture contents and color traits (L*, hue and chromo) were investigated. Significant differences were obtained in the investigated characteristics, except for WSS contents by year and moisture contents by genotype. WSS contents of genotypes varied from 10.7 to 21.2 in °Brix. Average WSS contents as °Brix were 17.8 in the varieties of sutypes, 18.9 in the se-types and 12.4 in the sh2-types varieties. Sucrose contents of the genotypes, on a drymatter basis, ranged from 14.6 to 40.9%, while mean sucrose contents of su-, se- and sh2-types were 17.0%, 30.4% and 35.0%, respectively. Mean moisture contents of the varieties at harvest were quite similar (75.4- 75.9%). It is important that the genotypes with better performance in grain yield and quality by locations be cultivated accordingly.Bu araştırma, su, se ve sh2 tipindeki farklı şeker mısırı genotiplerinin Tokat Kazova koşullarında bazı kalite özelliklerinin belirlenmesi amacıyla yürütülmüştür. Çalışmada, farklı şeker oranları ve tane renklerine sahip 13 adet F1 şeker mısırı çeşidi ile bir adet kompozit çeşit kullanılmıştır. Denemeler tesadüf blokları deneme desenine göre 3 tekrarlamalı olarak 2009 ve 2010 yıllarında Tokat-Kazova koşullarında yürütülmüştür. Denemede suda çözünür kuru madde (SÇKM), şeker (sakkaroz) içeriği, nem oranı, parlaklık ve renk değerleri (L, Hue, Kroma) özellikleri incelenmiştir. Çalışmada, SÇKM hariç yıllar arasında nem oranı hariç genotipler arasında ele alınan özellikler bakımından önemli farklılıklar elde edilmiştir. İki yıllık ortalama sonuçlara göre; Genotiplerin SÇKM oranları 10.7 ile 21.1 °Brix arasında değişmiş, ortalama °Brix değerleri su tipli çeşitlerde 17.8, se tipli çeşitlerde 18.9 ve sh2 tipli çeşitlerde ise 12.4 olarak belirlenmiştir. Genotiplerin sakkaroz içerikleri % 14.6 ile % 40.9 arasında değişmiş, ortalama sakkaroz içeriği su, se ve sh2 tipli genotiplerde sırasıyla % 17.0, % 30.4 ve % 35.0 olarak tespit edilmiştir. Araştırmada, genotiplerin hasatta ortalama nem değerleri (% 75.4- % 75.9) oldukça yakın olarak elde edilmiştir. Farklı yörelerde tüketicilerin isteklerini yerine getirecek kalitedeki genotipler belirlenerek üretime alınmalıdır

Effects of fermented-chickpea liquor (chickpea yeast) on whole-grain wheat flour bread properties

WOS:000433212100008Whole-grain wheat flour bread is superior to refined white-flour bread in terms of nutritional quality; yet, it is often time poor in loaf volume, texture, flavour and colour. Being a traditional approach, fermented-chickpea liquor (FCL) or chickpea yeast was claimed to improve sensory properties of bakery products. In this study, effects of FCL on quality characteristics of whole-grain wheat flour bread were investigated. For this purpose, FCL was incorporated into bread formulations at 15, 30 and 45% levels, based on whole-grain wheat flour and substituted with water. Dough mixing, loaf volume, texture, colour and flavour of the control and FCL-containing breads were measured. Additionally, certain microbiological tests and antioxidant activity measurements were carried out. Compared to the control, FCL incorporation into whole-grain wheat flour bread formulations at 30 and 45% levels, respectively, increased loaf volume about 10 and 25%, decreased crumb hardness approximately 10 and 15%, and enhanced antioxidant activity (about 10%) of whole-grain wheat flour breads. However, FCL usage had limited effect on flavour and colour. The best results were obtained when 30 and 45% FCL were used in the breads of whole-grain wheat flour

Kavrulmuş tüm tane çerez gıdaların antioksidan özellikleri ve kavurma işleminin etkileri

In this research, the antioxidant properties of unroasted and roasted snacks such as hazelnut, pistachio, peanut, sunflower seed, pumpkin seed, chickpea, corn and wheat were determined using Trolox® (6-hydroxy-2,5,7,8- tetramethylchromane-2-carboxylic acid) equivalent antioxidant capacity (TEAC), ferric-reducing antioxidant power (FRAP) and Folin-Ciocalteu total phenolic methods, besides their acrylamide contents. Variations were detected in the total antioxidant capacity (TAC) and total phenolic (TP) contents of roasted snacks, which were obtained from at least four different processing plants. Although antioxidant capacity tests produced different values for snacks, a significant and positive correlation (r2=0.91, P<0.01) was found between TEAC and FRAP results. Similarly, significant and positive correlations were obtained between TP contents and TEAC (r2=0.91, P<0.01) and FRAP (r2=0.94, P<0.01) values. Among snack foods, roasted sunflower seed had the highest mean TAC and TP content (TEAC 46.6 µmol TE/g, FRAP 63.9 µmol TE/g and TP 1021.5 mg GAE/100 g), followed by roasted pistachio (TEAC 28.9 µmol TE/g, FRAP 22.3 µmol TE/g and TP 530.5 mg GAE/100 g) and roasted corn (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g and TP 178.0 mg GAE/100 g). The TAC of remaining snacks (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) and their TP contents (37.2-265.1 mg GAE/100 g) were lower and somewhat comparable. The TAC and TP contents of hazelnuts and peanuts decreased significantly (P<0.05) upon roasting, while those of sunflower seed, pumpkin seed, corn and wheat were influenced to a lesser extent. Acrylamide contents of roasted snacks were low (<290.9 µg/kg).Bu çalışmada, kavrulmamış (ham) ve kavrulmuş fındık, Antep fıstığı, yer fıstığı, ayçiçeği çekirdeği, kabak çekirdeği, nohut, mısır ve buğday çerezlerinin antioksidan özellikleri, Trolox® (6-hidroksi-2,5,7,8-tetrametilkroman-2-karboksilik asit) eşdeğeri antioksidan kapasite (TEAC), demir indirgeme antioksidan gücü (FRAP) ve Folin-Ciocalteu toplam fenolik madde yöntemleri kullanılarak araştırılmıştır. Ayrıca, tahıl ve baklagil esaslı çerezlerin akrilamid içerikleri de belirlenmiştir. Her biri en az dört farklı işletmeden temin edilen kavrulmuş çerezlerin toplam antioksidan kapasite (TAC) ve toplam fenolik madde (TP) içeriklerinde kaynaklarına göre farklılıklar saptanmıştır. Antioksidan kapasite testleri (TEAC ve FRAP) farklı rakamsal değerler vermekle birlikte, TEAC ve FRAP değerleri arasında önemli bir korelasyon (r2=0.91, P<0.01) bulunmuştur. Çerezlerin toplam fenolik madde (TP) içerikleri ile TEAC (r2=0.91, P<0.01) ve FRAP (r2=0.94, P<0.01) değerleri arasında da önemli korelasyonlar tespit edilmiştir. Çerez gıdalardan kavrulmuş ayçiçeği çekirdeği en yüksek TAC ve TP değerleri sağlamış (TEAC 46.6 µmol TE/g, FRAP 63.9 µmol TE/g, TP 1021.5 mg GAE/100 g), bunu kavrulmuş Antep fıstığı (TEAC 28.9 µmol TE/g, FRAP 22.3 µmol TE/g, TP 530.5 mg GAE/100 g) ve kavrulmuş mısır (TEAC 5.6 µmol TE/g, FRAP 10.6 µmol TE/g, TP 178.0 mg GAE/100 g) takip etmiştir. Diğer çerezlerin TAC (TEAC 2.4-3.3 µmol TE/g, FRAP 2.9-5.7 µmol TE/g) ve TP içerikleri (37.2-265.1 mg GAE/100 g) daha düşük ve birbirleriyle benzer bulunmuştur. Fındık ve yer fıstığının TAC ve TP içerikleri kavurma işlemiyle önemli oranda (P<0.05) düşerken, ayçiçeği çekirdeği, kabak çekirdeği, mısır ve buğdayın TAC ve TP içerikleri daha az etkilenmiştir. Çerez gıdaların akrilamid içerikleri ise oldukça düşük (<290.9 µg/kg) düzeyde bulunmuştur

Makarnalık Buğday (Triticum durum) Kalitesi

Buğday gerek dünyada gerekse ülkemizde temel bir gıda hammaddesidir. Dünyada ve Türkiye’de ticari olarak Triticum aestivum (ekmeklikbuğday) ve Triticum durum (makarnalık buğday) türü buğdaylar yetiştirilmektedir. Durum buğdayı kaliteli makarna üretimine bazı spesifiközellikleri nedeniyle diğer buğday türlerinden daha uygundur. Uygun öğütme teknolojisi seçimi ve irmik özelliklerinde etkili olan tane fizikselözellikleri (boyut/homojenlik, sertlik ve camsılık), makarna renginde belirleyici olan sarı renkli pigmentler (karotenoidler ve flavonoidler) veoksidatif enzimler (LOX, PPO ve POD) ve makarna pişme kalitesinde (al dente) önemli olan protein miktar ve özellikleri (?-gliadin 42 / ?-gliadin 45ve LMW-1 / LMW-2 glutenin tipleri) durum buğdayında önemli olan kalite kriterlerindendir. Bu çalışmada sözkonusu kalite kriterleri tartışılmıştır.Anahtar Kelimeler: Buğday, durum, makarna, kalite, pigment, proteinWheat is the basic food material around the world, including in Turkey. Triticum aestivum (common or bread wheat) and Triticum durum (durum or pasta wheat) are the commercially produced wheat species in the world and Turkey. Durum wheat is better suited for high-quality pasta processing than other wheats due to its certain unique and superior characteristics. Kernel physical properties (size/homogeneity, hardness and vitreousness) that are crucial in selection of proper milling technology and semolina characteristics, yellow-colored pigments (carotenoids and flavonoids) and oxidative enzymes (LOX, PPO and POD) that are important in pasta color and protein content and properties (types of ?-gliadin 42 / ?-gliadin 45 and LMW-1 / LMW-2 glutenins) that are vital in al dente pasta-cooking characteristics are among the major quality criteria of durum wheat. Those quality criteria were reviewed in this study

Functional properties of different wheat bran fractions and their effect on dough rheological properties

Kepek, buğday tanesinin öğütülmesi sırasında undan ayrılan değirmen yan ürünüdür. Genellikle insan tüketiminde çok kullanılmayan bu değerli kısım son yıllarda insanların bilinçlenmesi ve sağlıklı gıdalara yönelmesi sonucu değerlendirilmeye başlanmıştır. Bu çalışmada %10, %20 ve %30 oranında ilave edilen kaba ve ince kepeğin kimyasal, fonksiyonel ve hamur reolojik özellikleri üzerineetkileri incelenmiştir. Toplam fenolik ve flavonoid madde ile antioksidan içerikleri bakımından ince kepeğin kaba kepeğe göre daha zengin olduğu, toplam diyet lifi içeriğinin kaba kepekten daha düşük olduğu bulunmuştur. Hamur üzerine reolojik etkileri bakımından kaba kepek ilavesi ince kepeğe göre su tutma kapasitesini ve nişasta retrogradasyonunu artırmıştır. Hamurun gelişme süresi ve stabilitesi bakımından ince kepek ilavesinin kaba kepek ilavesine göre daha pozitif etki sağladığı belirlenmiştirBran is produced as a byproduct of milling process of grain. In recent years, people have become more conscious towards the healthy foods. As a result, this valuable part of grains, not generally consumed by humans, has been started to be used. In this study rheological, chemical and functional properties of fine and coarse bran added 10%, 20% and 30% on dough were studied. It was found that fine bran was richer in terms of total phenolic and flavonoid materials as well as the antioxidant activities but its total dietary fiber content was lower than coarse bran. Coarse bran addition increased water absorption and starch retrogradation of dough. Fine bran provided more positive effects on the development time and stability of dough compared to coarse bra

Enrichment of gluten-free cakes with grape molasses and bioactive rich ingredients

WOS:000748729000001In this study, the sugar used in the gluten-free cake was substituted with 75% grape molasses. In addition, the gluten-free flour mixture used in the cake formulation was prepared as a combination of rice flour (75%), chickpea flour (15%)and carrot flour (10%). This mixture was replaced separately with 5% grape seed, pomegranate seed, flaxseed, poppy seed and turmeric to improve the nutritional composition of gluten-free cakes. Supplemented cakes contained higher ash, crude protein, total phenolic content and antioxidant activity values than gluten-free control sample. Cake samples containing pomegranate seed and flaxseed had higher contents of Ca, P and K than control cakes. In addition, flaxseed and poppy seed containing cakes were found richer in terms of Mn and Mg than control. Utilization of grape molasses together with grape seed, pomegranate seed, flaxseed, poppy seed and turmeric in formulation caused a reduction in volume index of cake samples. The hardness values of the gluten-free cakes were generally higher than that of the control. Cakes containing flaxseed and poppy seed scored higher in sensory analysis than other substituted samples. Based on these results, the use of grape molasses with flaxseed and poppy seed can be recommended for the production of gluten-free cakes with acceptable sensory properties and high total phenolic content and antioxidant activity.Scientific Research Projects Unit of Karamanoglu Mehmetbey University, Karaman, Turkey: 10-M-1