A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-?-Glucan Hull-Less Barley Flour

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dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authoridOZKAN, KUBRA/0000-0003-0580-5804
dc.authoridCetiner, Buket/0000-0002-3802-5487
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.authorwosidOZKAN, KUBRA/O-8324-2018
dc.authorwosidCetiner, Buket/ISB-4290-2023
dc.authorwosidSestili, Francesco/C-4278-2013
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.contributor.authorKoksel, Hamit
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorOruc, Sena
dc.contributor.authorKilic, Gozde
dc.contributor.authorOzkan, Kubra
dc.contributor.authorCetiner, Buket
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-05-19T14:39:17Z
dc.date.available2024-05-19T14:39:17Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractAlthough 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.en_US
dc.description.sponsorshipPRIMA Foundationen_US
dc.description.sponsorshipNo Statement Availableen_US
dc.identifier.doi10.3390/foods13020326
dc.identifier.issn2304-8158
dc.identifier.issue2en_US
dc.identifier.pmid38275693en_US
dc.identifier.scopus2-s2.0-85183390920en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org10.3390/foods13020326
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4746
dc.identifier.volume13en_US
dc.identifier.wosWOS:001149420600001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectBarley Flouren_US
dc.subjectBazlamaen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectGlycemic Indexen_US
dc.subjectMineral Compositionsen_US
dc.titleA New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-?-Glucan Hull-Less Barley Flouren_US
dc.typeArticleen_US

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