High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

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dc.authoridOZKAN, KUBRA/0000-0003-0580-5804
dc.authoridTEKIN CAKMAK, ZEYNEP HAZAL/0000-0002-3369-3128
dc.authoridKoksel, Hamit/0000-0003-4150-2413
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridOzgolet, Muhammed/0000-0001-5584-097X
dc.authorwosidOZKAN, KUBRA/O-8324-2018
dc.authorwosidSestili, Francesco/C-4278-2013
dc.authorwosidKÖKSEL, HAMİT/G-6018-2013
dc.authorwosidTEKIN CAKMAK, ZEYNEP HAZAL/AGU-6136-2022
dc.contributor.authorTekin-Cakmak, Zeynep Hazal
dc.contributor.authorOzer, Cagla
dc.contributor.authorOzkan, Kubra
dc.contributor.authorYildirim, Halide
dc.contributor.authorSestili, Francesco
dc.contributor.authorJilal, Abderrazek
dc.contributor.authorSagdic, Osman
dc.date.accessioned2024-05-19T14:39:20Z
dc.date.available2024-05-19T14:39:20Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractA high beta-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5 min) which is expected to have an increasing effect on total organic matter (TOM), it had lower TOM (1.31 g/100 g) than the durum bulgur. The phenolics of barleys were significantly higher than those of Kiziltan wheat. The amounts of total phenolic contents decreased after bulgur production. While glycemic index (GI) of durum bulgur was high, GI of barley bulgurs were medium probably due to their higher beta-glucan contents. The GI of Chifaa (56.25) is very close to the limit value of low GI foods (56). The limit to bear the health claim is 3 g of beta-glucans/serving. The results indicated that this can be provided per serving of high beta-glucan barley bulgur.en_US
dc.description.sponsorshipPRIMA Foundation (Horizon2020), MEDWHEALTH project; [2034]en_US
dc.description.sponsorshipThe research was supported by PRIMA Foundation (Horizon2020) , PRIMA SECTION 1 2020 AGROFOOD VALUE CHAIN IA TOPIC: 1.3.1- 2020 (IA) , MEDWHEALTH project grant no. 2034.en_US
dc.identifier.doi10.1016/j.jff.2023.105939
dc.identifier.issn1756-4646
dc.identifier.issn2214-9414
dc.identifier.scopus2-s2.0-85179706750en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org10.1016/j.jff.2023.105939
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4756
dc.identifier.volume112en_US
dc.identifier.wosWOS:001141232500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Functional Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectBeta-Glucanen_US
dc.subjectGlycemic Indexen_US
dc.subjectFunctional Fooden_US
dc.subjectBarleyen_US
dc.subjectBulguren_US
dc.titleHigh-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barleyen_US
dc.typeArticleen_US

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