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    A functional barley-based fermented soup (tarhana) with high β-glucan content
    (Springer Science and Business Media Deutschland GmbH, 2025) Köksel, Hamit; Özkan, Kübra; Tekin Çakmak, Zeynep Hazal; Karasu, Salih; Kahraman, Kevser; Oruç, Sena; Sağdıç, Osman; Sestili, Francesco
    This study investigates the impact of using different flours, including high β-glucan barley, on the nutritional properties of tarhana. Mineral composition, phenolic content, and antioxidant capacity of tarhana powder samples produced using flours of high β-glucan hull-less barley (cv. Chifaa; ChF), hull-less barley cv. Yalin (YF), bread wheat cv. Tosunbey (white flour: TWF1 and whole wheat flour: TWF2). Furthermore, in vitro glycemic index (GI), pasting properties, and RVA soup index of their soups were investigated. Tarhana made with Chifaa barley flour (Tar-ChF) exhibited significantly higher levels of key minerals (K, Mg, Ca), β-glucan and total phenolic content compared to those made with other flours (Tar YF, Tar TWF1, and Tar TWF2). Barley tarhana samples also showed greater antioxidant activity of bound phenolic fractions and lower GI values, indicating a healthier profile. The study highlights the potential of high β-glucan barley flour to enhance tarhana’s nutritional benefits without significantly affecting its sensory properties, such as color and viscosity. This research supports the integration of health-promoting ingredients like barley flour into traditional Mediterranean foods to improve their nutritional quality. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024.
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    Evaluation of nutritional behavior related to Covid-19
    (2021) Elmacıoğlu, Funda; Emiroğlu, Elif; Ülker, Mutlu Tuçe; Özyılmaz Kırcalı, Berkin; Oruç, Sena
    Objective: It is known that social isolation process has an impact on individuals' eating behaviors. Continuing nutritional behavior resulting from emotional eating, uncontrolled eating and cognitive restriction may turn into eating disorders in the future. The purpose of this study is to evaluate the possible effects of Corona Virus Disease-2019 (COVID-19) pandemic and social isolation process on individuals' nutritional behaviors and body weight changes. Design: Retrospective cohort study. Setting: Nutritional behaviors of the participants before the COVID-19 pandemic and in the social isolation process were evaluated with the Three Factor Nutrition Questionnaire (TFEQ-R18). The changes in individuals' body weight during this period was also evaluated. Participants: A total of 1036 volunteer individuals (827 women, 209 men) aged 18 and over participated in the study. Results: During the COVID-19 pandemic and social isolation process, there was an increase in emotional eating and uncontrolled eating behaviors of individuals, but no significant change in cognitive restriction behavior occurred (p = <0.00; p = <0.00 and p = 0.53, respectively). It was reported that the body weight of 35% of the individuals who participated in the study increased during this period. Conclusion: Social isolation process practiced as a result of COVID-19 pandemic may lead to changes in some nutritional behaviors. Some precautions should be taken to prevent this situation that occurs in nutritional behaviors from causing negative health problems in the future.