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    Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
    (Academic Press Ltd- Elsevier Science Ltd, 2019) Kahraman, Kevser; Aktas-Akyildiz, Eda; Ozturk, Serpil; Köksel, Hamit
    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.
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    Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid-binding capacity, and mineral bioavailability
    (Wiley, 2020) Aribas, Merve; Kahraman, Kevser; Köksel, Hamit
    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.
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    Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
    (Mdpi, 2023) Koksel, Hamit; Cetiner, Buket; Shamanin, Vladimir P.; Tekin-Cakmak, Z. Hazal; Pototskaya, Inna V.; Kahraman, Kevser; Sagdic, Osman
    The main aim of this study was to investigate the quality and nutritional properties (dietary fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of colored wheats. White (cultivar Agronomicheskaya 5), red (Element 22), purple (EF 22 and Purple 8), and blue (Blue 10) colored wheats were used in the study. The whole wheat flours of Blue 10 and Purple 8 had higher farinograph stability, lower softening degree, and higher quality numbers indicating that they had better rheological properties. Bread produced from whole wheat flour of blue-colored grain had significantly higher loaf volume and better symmetry, crust color, crumb cell structure, and softness values among others (p < 0.05). The whole wheat bread produced using Element 22 had the highest crust and crumb L* color values, while Purple 8 and EF 22 had the lowest crust and crumb L* color values, suggesting that purple-colored grains have a tendency to make whole wheat bread with darker crust and crumb color. Bread produced from cultivar Blue 10 had the lowest firmness values while Element 22 had the highest firmness values. The highest total phenolic content and antioxidant capacity values were obtained from the whole wheat bread sample from purple-colored wheat (Purple 8). The whole wheat flour of Element 22 had the highest total dietary fiber content among all samples (p < 0.05). The differences between whole wheat bread samples in terms of total dietary fiber and glycemic index were not statistically significant. The results of the present study indicated that colored wheats can be used to produce whole wheat breads with higher nutritional properties and acceptable quality characteristics.