Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content

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dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.contributor.authorUnsal-Canay, Ferda
dc.contributor.authorSanal, Turgay
dc.contributor.authorKoksel, Hamit
dc.date.accessioned2024-05-19T14:41:00Z
dc.date.available2024-05-19T14:41:00Z
dc.date.issued2023
dc.departmentİstinye Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipTAGEM (General Directorate of Agricultural Research and Policy) [TAGEM/HSGYAD/16/A05/P01/104]en_US
dc.description.sponsorshipAcknowledgementsThe project was supported by TAGEM (General Directorate of Agricultural Research and Policy) Project No: TAGEM/HSGYAD/16/A05/P01/104.en_US
dc.identifier.doi10.1007/s00217-023-04253-6
dc.identifier.endpage1795en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-85153089364en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1785en_US
dc.identifier.urihttps://doi.org10.1007/s00217-023-04253-6
dc.identifier.urihttps://hdl.handle.net/20.500.12713/5048
dc.identifier.volume249en_US
dc.identifier.wosWOS:000974318000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240519_kaen_US
dc.subjectDurum Wheaten_US
dc.subjectBran-Supplemented Pastaen_US
dc.subjectPhytic Aciden_US
dc.subjectDietary Fibreen_US
dc.titleTechnological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid contenten_US
dc.typeArticleen_US

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