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    Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase
    (Springer, 2024) Cetiner, Buket; Koksel, Hamit
    Six bread wheat varieties (modern wheats) widely grown in Turkey and nine different bread wheat varieties registered prior to 1970 (old wheats) were used in the present study. This study aimed to determine and compare the quality characteristics, dietary fiber contents and in vitro glycemic index of whole wheat breads produced using modern and old bread wheat varieties. The effect of xylanase on the quality, staling and dietary fiber content of whole wheat breads was also investigated. Mean sedimentation and modified sedimentation values, Farinograph development time, stability, quality number of whole wheat flours produced by modern wheats were higher than those of the old varieties. Whole wheat breads of modern varieties had higher mean volume and lower firmness values as compared to old varieties. Whole wheat breads of old wheat varieties had higher mean soluble dietary fiber content as compared to that of modern wheat varieties. Xylanase addition generally had an increasing effect on bread volume and soluble dietary fiber contents and a softening effect on firmness values. There were no significant differences between the mean (in vitro) glycemic index values of whole wheat breads produced from modern and old varieties. The results in the present study indicated that modern bread wheat varieties had better whole wheat bread making quality as compared with old bread wheat varieties. In addition, xylanase usage in whole wheat bread formula had an improving effect on whole wheat bread quality.
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    Determination of the suitability of wheat cultivars for baklava production
    (Springer, 2023) Acar, Oguz; Koksel, Hamit
    The aim of the present study was to determine the suitability of different wheat cultivars in terms of dough sheeting behaviour and final product quality in baklava production using correlation and Principal Component Analyses (PCA). For this purpose, 18 wheat cultivars were used. While thousand-kernel weight, hectolitre weight, and hardness index of the wheats were in the range of 30.2-49.6 g, 71.3-79.9 kg/hl, and 10.8-84.8%; protein and ash content, Zeleny sedimentation, wet and dry gluten, gluten index, and b* color values of flours were in the range of 11.25-18.10%, 0.55-0.90%, 16.8-65.0 ml, 23.6-46.2%, 8.2-16.0%, 2.7-100.0%, and 7.3-14.4, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.310-0.500 mm, 2.77-3.63 m(2), 0.084-0.133 mm, and 19.68-36.96 m(2), while hardness, peak counts, and linear distance of baklava samples were in the range of 747-1341 g, 40-59, and 2757-4638 (g.s), respectively. There were significant correlations between SA-2 and Zeleny sedimentation and Alveograph W, protein, and wet and dry gluten contents (p<0.01). There were also significant correlations between peak counts and SDS, modified SDS (p<0.01), protein content, Zeleny sedimentation, and Alveograph W and Mixolab C1 values (p<0.05).
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    A functional bread produced by supplementing wheat flour with high ?-glucan hull-less barley flour
    (Wiley, 2024) Koksel, Hamit; Cetiner, Buket; Ozkan, Kubra; Tekin-Cakmak, Zeynep Hazal; Sagdic, Osman; Sestili, Francesco; Jilal, Abderrazek
    Background and ObjectivesHigh beta-glucan hull-less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.FindingsIncreasing levels of whole barley flour supplementation resulted in consistent increases in the Farinograph water absorption due to the high hydration capacity of beta-glucan in barley flour. Increasing whole barley flour supplementation levels had significant deteriorative effects on all of the bread quality characteristics probably due to dilution of gluten proteins. On the contrary, the mineral, beta-glucan, and phenolic contents and antioxidant capacities of breads supplemented with Chifaa were significantly higher than those of the bread produced from bread wheat.ConclusionThe glycemic index (GI) of the bread supplemented with 60% barley flour (66.4) was medium while the GI of the 45% barley flour-supplemented bread (70.1) was very close to the limit value of the medium GI. The lower GI of the barley flour-supplemented breads might be attributed to their higher beta-glucan contents. The results indicated that 3 g of beta-glucan can be provided from barley flour-supplemented bread (at 45% and 60%), which is the limit to bear health claim.Significance and NoveltyThe results of the present study indicated that high beta-glucan hull-less barley can be used to produce functional breads with better nutritional properties. The findings of this study may provide insights that can contribute to the studies on functional foods.
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    A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-?-Glucan Hull-Less Barley Flour
    (Mdpi, 2024) Koksel, Hamit; Tekin-Cakmak, Zeynep Hazal; Oruc, Sena; Kilic, Gozde; Ozkan, Kubra; Cetiner, Buket; Sagdic, Osman
    Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-beta-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-beta-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of beta-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher beta-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high beta-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.
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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.
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    A research on milling fractions of biofortified and nonbiofortified hull-less oats in terms of minerals, arabinoxylans, and other chemical properties
    (Wiley, 2023) Acar, Oguz; Izydorczyk, Marta S. S.; McMillan, Tricia; Yazici, Mustafa Atilla; Imamoglu, Aydin; Cakmak, Ismail; Koksel, Hamit
    BackgroundThe aim of the study was to investigate the arabinoxylan (AX) content, yield, recovery, and enrichment factors of milling fractions obtained from short- and long-flow milling from biofortified (+) and nonbiofortified (-) oats cv. Haskara by determining the monosaccharide components besides dietary fiber and mineral contents. FindingsCoarse brans (CB) obtained by short-flow milling from Haskara (+) and (-) samples had around 3.3% AX contents and 1.5 enrichment factor while fine brans (FB) obtained by long-flow milling had around 3.8% AX contents and enrichment factors higher than CB. The differences between bran samples of Haskara (+) and Haskara (-) were significant (p < .05) in terms of insoluble dietary fiber. CB of Haskara (+) had 1.5, 2.9, and 3.8 times higher Zn, I, and Se contents than those of whole grain Haskara (-) while FB of Haskara (+) had 1.7, 4.7, and 3.7 times higher Zn, I, and Se contents than those of whole grain Haskara (-), respectively. ConclusionsMineral/fiber-rich fractions obtained by biofortification and milling applications can be used against mineral deficiency. Significance and NoveltyThis is a pioneering study on AX and mineral contents of fractions obtained by different milling flows from biofortified hull-less oats.
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    A study on the estimation of dough sheeting behaviour and textural properties of baklava from commercial flour properties
    (Academic Press Ltd- Elsevier Science Ltd, 2023) Acar, Oguz; Koksel, Hamit
    The objective of this study was to investigate the dough sheeting behaviour and baklava quality from chemical and physicochemical characteristics of commercial baklava flours by using Path Analysis. Ash and protein content, Zeleny and modified Zeleny sedimentation, falling number, wet and dry gluten, gluten index and b* colour value were in the range of 0.56-0.77%, 10.85-14.38%, 22.3-46.8 ml, 21.5-68.0 ml, 425-580 s, 25.2-32.0%, 8.7-11.2%, 67.2-100.0%, 9.9-13.3, respectively. Thickness (T) and surface area (SA) of sheeted doughs after first sheeting (T-1, SA-1) and second sheeting (T-2, SA-2) were in the range of 0.300-0.470 mm, 2.30-5.41 m2, 0.072-0.148 mm, and 22.28-40.47 m2, while hardness, peak counts and linear distance of baklava samples were in the range of 680-1209 g, 43-62 and 2598-4476 (g.s), respectively. According to Path Analysis, negative significant correlation was observed between SA-2 and gluten index (p < 0.05) values of commercial flour samples, while positive significant correlations were determined between peak counts and Zeleny and modified Zeleny sedimentations (p < 0.01), wet and dry gluten values (p < 0.05). Finally, there were significant correlations between SA-1 and Mixolab C4 value (p < 0.01); also, SA-2 and Mixolab C4 value (p < 0.05). In addition; there were significant correlations between peak counts and Mixolab gamma value (p < 0.01).
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    Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content
    (Springer, 2023) Unsal-Canay, Ferda; Sanal, Turgay; Koksel, Hamit
    In this study, samples of eight durum wheat cultivars (Cesit-1252, Eminbey, Guney Yildizi, Kiziltan, Maestrale, Mirzabey, Svevo and Zenith) commonly grown in Turkey were used. The main purposes of the study were to investigate the effect of bran addition (0, 7.5, 15.0 and 22.5%) on the technological and nutritional properties of spaghetti, and the phytic acid (PA) content. The possibility of reducing the phytic acid content of bran-supplemented pasta with enzyme addition and incubation was also investigated. Bran supplementation had some detrimental effects on sensory, technological and colour properties, especially at 22.5% bran supplementation level. On the other hand, significant increases in total dietary fibre and protein content values were observed. Compared to the control pasta samples, addition of bran at the ratios of 7.5, 15.0 and 22.5% caused 72.2, 108.9, 150.7% increases in average PA content, respectively. The mean PA content of spaghetti samples of all cultivars was lower (around 24%) than the mean PA content of semolina samples of all cultivars. The changes in the PA content were also investigated in one cultivar by adding different amounts of enzyme in the pasta supplemented with 22.5% bran. The maximum reduction in PA content (56.1%) was observed in the pasta sample supplemented with 1.5% phytase enzyme and incubated for 2 h at 45 degrees C.