Use of fermented pseudo-cereals in gluten-free bread production: Effects on physical and textural properties

Bu çalışmada karabuğday, kinoa ve amarant 2 farklı yöntemle (spontan ve maya kullanılarak) fermente edilmiş ve hazırlanan hamurlar, mısır nişastası ile pirinç unu kombinasyonunu içeren glutensiz ekmek formülasyonunda farklı oranlarda (%0, 15, 30 ve 45) kullanılmıştır. Fermente edilmiş pseudo-tahılların, glutensiz ekmeklerin fiziksel ve tekstürel özellikleri üzerindeki etkileri değerlendirilmiştir. Karabuğday fermente hamuru içeren ekmeklerde kabuk ve iç parlaklık (L*) değeri, kinoa ve amarant katkılı ekmeklerden daha düşük bulunmuştur. Formülasyonda pseudo-tahıl fermente hamuru (PFH) oranının artması ekmeklerde kabuk parlaklık değerinin azalmasına, kırmızılık (a*) değerinin ise artmasına neden olmuştur. Ekmeklerde en yüksek hacim değeri kinoa katkılı örneklerde belirlenmiştir. Maya kullanılarak fermente edilen pseudo-tahılları içeren ekmeklerde, spontan fermentasyona kıyasla daha yüksek hacim, spesifik hacim ve daha düşük sertlik değerleri elde edilmiştir. Artan PFH oranı ile 2. 24. 48. ve 72. saat sertlik değerleri önemli artış göstermiştir (p<0.05). Karabuğday katkılı ekmekler 72. saatte en yüksek ekmek içi sertlik değerini verirken, en düşük sertlik değeri ise kinoa içeren ekmeklerde belirlenmiştir.In this study, buckwheat, quinoa and amaranth were fermented by 2 different methods (spontaneous and using yeast) and used at different ratios (0, 15, 30 and 45%) in gluten-free bread formulation consisting of corn starch and rice flour combination. The effects of fermented pseudocereals on the physical and textural properties of gluten-free breads were evaluated. Crust and crumb brightness (L*) values of breads containing buckwheat fermented dough were lower than breads containing quinoa and amaranth. The increase in the pseudocereal fermented dough (PFH) ratio in the formulation caused a decrease in the crust brightness value and an increase in the redness (a*) value in breads. The highest volume value in breads was determined in the samples containing quinoa. Higher volume, specific volume and lower firmness values were obtained in breads containing pseudocereals fermented using yeast, compared to spontaneous fermentation. Hardness values at the 2nd, 24th, 48th and 72nd hours showed a significant increase with increasing PFH ratio (p<0.05). While buckwheat added breads gave the highest crumb hardness value at 72 hours, the lowest hardness value was determined in breads containing quinoa

The effects of fermented buckwheat, quinoa and amaranth flours and different emulsifiers on gluten-free bread quality

YÖK Tez No: 671765Bu çalışmada karabuğday, kinoa ve amarant unları iki farklı yöntemle fermente edilerek glutensiz ekmek üretiminde farklı oranlarda (%0, 15, 30 ve 45) kullanılmıştır. Pseudo-tahıl fermente hamur ilavesinin, ekmeklerin bazı, fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi incelenmiştir. Çalışmanın ikinci aşamasında, %30 oranında pseudo-tahıl içeren ekmeklerde teknolojik kaliteyi yükseltmek için mono ve digliseritlerin diasetil tartarik asit esterleri (DATEM), sodyum stearol-2-laktilat (SSL), mono ve digliserit (MG), lesitin (LC) ve bu emülgatörlerin kombinasyonu ile ekmek denemeleri gerçekleştirilmiş ekmeklerin bazı kalite özellikleri değerlendirilmiştir. Ekmeklerde en düşük parlaklık ve en yüksek kırmızılık değerleri karabuğday içeren örneklerde belirlenmiştir. Formülasyonda pseudo-tahıl fermente hamur oranının artması ekmeklerde kül, protein, fitik asit, toplam fenolik madde, antioksidan aktivite ve mineral madde (Ca, P, K, Fe, Mg ve Zn) miktarının yükselmesine neden olmuştur. Kinoa ve amarant katkılı ekmekler 48. ve 72. saatte karabuğday katkılı ekmeklerden daha düşük sertlik değerlerine sahip olmuştur. Maya kullanılarak fermente edilen ekşi hamurdan hazırlanan ekmeklerde hacim ve spesifik hacim değerleri daha yüksek, sertlik değerleri ise daha düşük belirlenmiştir. Amarant katkılı ekmekler simetri, gözenek yapısı ve görünüş açısından yüksek puanlar almasına rağmen tat-koku açısından tüketiciler tarafından daha az beğenilmiştir. Pseudo-tahılların %15-30 fermente hamurları ile hazırlanan ekmekler, kontrole yakın genel kabul edilebilirlik puanları almıştır. Glutensiz ekmeklerde, SSL ve "DATEM+SSL+MG+LC" kombinasyonu kontrol ekmeğine kıyasla hacim ve spesifik hacim değerlerinde artışa, sertlik değerlerinde ise azalmaya neden olmuştur. Pseudo-tahıl içeren ekmeklerde SSL ve "DATEM+SSL+MG+LC" kombinasyonu, kontrolden daha yüksek gözenek yapısı, tat-koku, görünüş ve çiğnenebilirlik puanlarının elde edilmesini sağlayarak glutensiz ekmeklerde hem teknolojik hem de duyusal kalitenin geliştirilmesinde en uygun emülgatör uygulamaları olmuştur.In this study, buckwheat, quinoa and amaranth flours fermented by two different methods were used at different ratios (0, 15, 30 and 45%) in the production of gluten-free bread. The effect of pseudo-cereal fermented dough addition on some physical, chemical and sensory properties of breads was investigated. In the second stage of the study, bread experiments were carried out with diacetyl tartaric acid esters of mono and diglycerides (DATEM), sodium stearol-2-lactylate (SSL), mono and diglyceride (MG), lecithin (LC) and the combination of these emulsifiers to increase the technological quality of breads containing 30% pseudo-cereal, and some quality properties of breads were evaluated. The lowest brightness and highest redness values were determined in samples containing buckwheat. The increase of the pseudo-cereal fermented dough ratio in the formulation caused increments in the amount of ash, protein, phytic acid, total phenolic content, antioxidant activity and mineral matter (Ca, P, K, Fe, Mg and Zn) in breads. Breads containing quinoa and amaranth had lower hardness values than breads containing buckwheat at 48th and 72th hours. Volume and specific volume values were higher and hardness values were lower in breads prepared with sourdough fermented using yeast. Although amarant containing breads scored high in terms of symmetry, pore structure and appearance, they were less appreciated by consumers in terms of taste odor. Breads prepared with 15-30% fermented doughs of pseudo-cereals received overall acceptability scores close to control. In gluten-free breads, SSL and the combination of "DATEM + SSL + MG + LC" caused an increase in volume and specific volume values and a decrease in hardness values compared to the control bread. SSL and the combination of "DATEM + SSL + MG + LC" in breads containing pseudo-cereals provided higher pore structure, taste-odor, appearance and chewiness scores than control, and became the most suitable emulsifier applications for improving both technological and sensory quality in gluten-free breads

The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality

WOS:000781359700003In this study, buckwheat, quinoa and amaranth flours were fermented by two different methods (spontaneous fermentation and yeast fermentation) and fermented dough of pseudocereals (PFD) was used (0, 15, 30 and 45%) in gluten-free bread formulation. The effects of PFD and fermentation methods of pseudocereals on bread quality were investigated. The increase in the PFD ratio enhanced the amounts of ash, crude protein, total phenolic content (TPC) and antioxidant activity (AA) of breads samples. Among the pseudocereals, quinoa revealed the highest TPC and AA values in the bread samples. The high ratio of PFD (45%) increased the Ca, P, K, Fe, Mg and Zn content of gluten-free breads by 1.3–4.3 times. Although breads with fermented dough of amaranth received high scores in terms of symmetry, pore structure and appearance, they were less appreciated by consumers in terms of taste-odor. Fermentation of pseudocereals using bakers’ yeast yielded in softer crumb in the bread samples. Breads containing PFD produced by spontaneous fermentation scored less in sensory analyses. It was concluded that acceptable quality gluten-free bread can be produced with the use of up to 30% PFD

Kurutma metotlarının baklagil unlu türk erişte kalitesi üzerine etkileri

In this study, legume flours (lentil, faba bean, chickpea and common bean) replaced wheat flour (30%, w/w)in Turkish noodle formulation. The effects of the addition of legume flours to the formulation and thedifferent drying conditions (room, hot oven and microwave) on the physicochemical, cooking and sensoryproperties of noodles were investigated. The use of legume flour in noodle formulation increased the ash,protein, fat, Ca, Fe, Mg, Cu, total phenolic content and antioxidant activity of noodle samples (P <0.05). Inaddition to shortening the drying time, microwave drying revealed higher total phenolic content andantioxidant activity values among other drying techniques. Legume flours, excluding faba bean, gaveacceptable sensory analysis results in noodle samples. The results show that legume flour is an importantsource for improving the nutritional properties of noodles and microwave drying can be recommended tomaintain the total phenolic content and antioxidant activity of the noodles.Bu çalışmada, baklagil unları (mercimek, bakla, nohut ve fasülye), Türk eriştesi formülasyonunda buğday unu ile yer değiştirmiştir (30%, w/w). Formülasyona baklagil unları ilavesinin ve farklı kurutma koşullarının (oda, sıcak fırın ve mikrodalga) erişte örneklerinin fizikokimyasal, pişme ve duyusal özellikleri üzerine etkileri incelenmiştir. Baklagil ununun erişte formülasyonunda kullanılması, erişte numunelerinin kül, protein, yağ, Ca, Fe, Mg, Cu, toplam fenolik içerik ve antioksidan aktivitesini arttırmıştır (P <0.05). Kurutma süresini kısaltmaya ek olarak, mikrodalga kurutma diğer kurutma teknikleri arasında daha yüksek toplam fenolik içerik ve antioksidan aktivite değerleri açığa çıkarmıştır. Bakla unu hariç baklagil unları, erişte örneklerinde kabul edilebilir duyusal analiz sonuçları vermiştir. Sonuçlar, baklagil ununun erişte besinsel özelliklerini iyileştirmek için önemli bir kaynak olduğunu ve eriştenin toplam fenolik içerik ve antioksidan aktivitesini korumak için mikrodalga kurutmanın tavsiye edilebileceğini göstermiştir

The effects of emulsifiers on quality and staling characteristics of gluten-free bread containing fermented buckwheat, quinoa, and amaranth

WOS:000787790900001In this study, different emulsifiers (diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearol-2-lactylate [SSL], mono and diglyceride [MG], lecithin [LC] and their combination [DATEM+SSL + MG + LC]) were used in gluten-free bread formulation containing 30% fermented dough of buckwheat, quinoa, and amaranth flour. The effects of emulsifiers on the quality and staling characteristics of gluten-free breads were investigated. SSL and the combination of “DATEM + SSL + MG + LC” caused an increase in volume and specific volume and a decrease in hardness values of gluten-free breads compared to the control. In general, gluten-free breads containing the SSL and emulsifier combination had lower bread hardness, slower staling rate, and higher sensory scores. In conclusion, SSL and “DATEM + SSL + MG + LC” combination became the most suitable emulsifier applications for improving both technological and sensory quality of gluten-free breads containing fermented dough of pseudocereals. Practical applications: Bread has an important place among gluten-free products, and in this study, the technological, sensory, and staling properties of gluten-free breads containing 30% fermented dough of buckwheat, quinoa, and amaranth were improved with the use of SSL and “DATEM + SSL + MG + LC” emulsifier combination. In addition to nutritional properties, products with improved technological, sensory, and staling properties were offered to the gluten-free food market

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

Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta

WOS:000720070500009The aim of this study was to investigate the effects of wheat shorts, a milling by-product, on some properties of pasta. For this purpose, wheat semolina was replaced with wheat shorts at 15, 30, and 45% levels in pasta formulation. Some physical, chemical, and sensory properties of pasta samples were evaluated and compared with control samples prepared with durum wheat semolina. As the concentrations of shorts increased in the pasta formulation, the brightness values decreased and the redness values increased. The ash, fat, total dietary fibre, total phenolic content, antioxidant activity, and mineral content increased with the use of shorts. The highest solid loss value (10.28%) was found in pasta samples containing 45% shorts. The addition of shorts up to 30% presented similar overall acceptability scores to control pasta samples. As a result, it was observed that as the shorts content of the samples increase, the nutritional value and the levels of some components that affect health positively, increase as well. So, the samples containing 30% shorts appear to be at forefront due to health effects and overall acceptability scores

Hemşirelik Öğrencilerinin Yaşlı Ayrımcılığına Yönelik Tutumları ve Etkileyen Faktörlerin Belirlenmesi

Amaç: Bu çalışmada hemşirelik öğrencilerinin yaşlı ayrımcılığına yönelik tutumları ve etkileyen faktörlerin belirlenmesi amaçlanmıştır. Gereç ve Yöntemler: Tanımlayıcı ve kesitsel olarak planlanan çalışmanın evrenini, bir üniversitenin Hemşirelik Bölümü’nde 2016-2017 yılı bahar döneminde öğrenim görmekte olan 1200 öğrenci oluşturmuştur. Araştırmada örneklem seçimine gidilmemiş ve evrenin tamamının incelenmesi planlanmıştır. Araştırma, çalışmaya katılmayı kabul eden 851 hemşirelik öğrencisi (katılım oranı %70) ile tamamlanmıştır. Veriler 2 Mayıs-1 Haziran 2017 tarihleri arasında Kişisel Bilgi Formu ve Yaşlı Ayrımcılığı Tutum Ölçeği kullanılarak toplanmıştır. Araştırmanın yapılabilmesi için etik kurul izni alınmıştır. İstatistiksel değerlendirmede; Student’s t testi, Tek Yönlü Varyans Analizi, Tukey testi, Shapiro Wilk testi, Pearson Korelasyon ve Spearman korelasyon analizi kullanılmıştır. Bulgular: Çalışmaya katılan öğrencilerin %31’i ikinci sınıfta öğrenim görmekte olup, yaş ortalaması 20,46 ±1,85, %67,3’ü kadın, %97,5’i bekâr, %83,5’i çekirdek ailede yaşamakta ve çoğunluğunun annesi ev hanımıdır (%86,8). Öğrencilerin Yaşlı Ayrımcılığı Tutum Ölçeği toplam puan ortalaması 80,78±8,67 olup; yaşlının yaşamını sınırlama alt boyut puan ortalamasının 32,92±4,74, yaşlıya yönelik olumlu ayrımcılık alt boyut puan ortalamasının 29,86±5,62 ve yaşlıya yönelik olumsuz ayrımcılık alt boyut puan ortalamasının 18,00±3,51 olduğu belirlenmiştir. Öğrencilerin okudukları sınıflar, doğum yeri ve aile tipi ile ölçek puanları arasında anlamlı farklılıklar tespit edilmiştir. Sonuç: Araştırma sonucunda araştırmaya katılan öğrencilerin yaşlıya yönelik olumlu tutuma sahip oldukları saptanmıştır. Bununla birlikte; birinci sınıfta olan, köyde doğan, geniş aileye sahip olan öğrencilerin daha olumlu ayrımcılık puanına sahip olduğu belirlenmiştir

An Evaluation of Cognitive Function, Depression, and Quality of Life of Elderly People Living in a Nursing Home

Objectives: To evaluate the cognitive function level, depression, and quality of life of elderly people living in a nursing home. Methods: This cross-sectional, descriptive study was conducted at the Nursing and Rehabilitation Center for the Elderly in Adana, Turkey between May 1 and August 1, 2016. The participants included 118 elderly people chosen using a simple random sampling method. The data were collected using the Personal Information Form, Standardized Mini Mental State Exam, Geriatric Depression Scale, and World Health Organization Quality of Life-OLD module. The data were analyzed using IBM SPSS Statistics 22 (IBM, SPSS, Turkey). Results: Of all the participants, 36.4% (n=43) were female, 63.6% (n=75) were male, and average age was 74.08±8.23 years. The participants’ Standardized Mini Mental State Exam mean score was 20.37±7.08, Geriatric Depression Scale mean score was 14.92±4.29, and World Health Organization Quality of Life-OLD module mean score was 69.76±11.54. There was a negative, significant relationship between the Standardized Mini Mental State Exam and Geriatric Depression Scale scores. A positive relationship was found between the World Health Organization Quality of Life-OLD module total scores and the autonomy, past-resent-future activities, social participation, and intimacy subscores. A negative relationship was found between the Geriatric Depression Scale scores and World Health Organization Quality of Life-OLD module total scores. Conclusion: More than half of the elderly people living in the nursing home experienced cognitive deterioration and depression. In addition, cognitive state, depression, and quality of life significantly correlated with each other

THE EVALUATION OF HOPELESSNESS AND PERCEIVED SOCIAL SUPPORT LEVEL IN PATIENTS WITH LUNG CANCER

Lung cancer is most common and a leading cause of death in women and men in the worldwide. It has multidimensional effects on patients and their families. Aim of this study was to evaluate level of hopelessness and perceived social support in patients with lung cancer. This crosssectional and descriptive study carried out in oncology outpatient unit of a university hospital in Adana, Turkey. The research sample consisted of 98 patients who have been treated between March 1, 2016 and August 31, 2016, have diagnosed lung cancer at least 3 months ago, have cognitive competence to answer questions and volunteer to join the study. Data were collected with socio-demografic form, Beck Hopelessness Scale and Multidimensional Scale of Perceived Social Support. Analysis was made using by descriptive statistical methods (means, standard deviation, frequences), Mann-Whitney U Test, Kruskall-Wallis H test and Spearman Corelation coeffitient test. Statistical significance was taken as p<0,05. Mean age of the participants was 58,34±9,31. In all, 87.8% was male, 80.6% was married, 91.8% had children. The mean scores of scale was respectively;Beck Hopelessness Scale was 5,84±3,55 (lower level) and Multidimensional Scale of Perceived Social Support was 65,24±14,74 (high level). There was no statistically significant relationship between total scores of Beck Hopelessness Scale and Multidimensional Scale of Perceived Social Support. It was found that there was a statistically significant relationship between total scores of hopelessness and having social security, and also total scores of Perceived Social Support Scale with marital status (p<0.05).Our findings indicate that patients with lung cancer have high level social support, mild level hopelessness. Social support can be a protective factor for hopelessness. Therefore ıt is suggested that social support systems can make stronger to increase hope level of patients