A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch

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dc.contributor.authorKoksel, H.
dc.contributor.authorTekin-Cakmak, Z.H.
dc.contributor.authorOzkan, K.
dc.contributor.authorPekacar, Z.
dc.contributor.authorOruc, S.
dc.contributor.authorKahraman, K.
dc.contributor.authorOzer C.
dc.date.accessioned2024-05-19T14:34:01Z
dc.date.available2024-05-19T14:34:01Z
dc.date.issued2024
dc.departmentİstinye Üniversitesien_US
dc.description.abstractThis study investigated the potential of high-amylose wheat flour (Svevo-HA) to enhance the dietary profile of tarhana, a traditional Mediterranean fermented cereal yogurt mixture. The moisture content of tarhana powders ranged from 7.81% to 11.64%. Color parameters varied depending on the type of flour used, with Svevo-HA samples demonstrating decreased L* values and increased a* and b* values. Mineral compositions differed significantly among tarhana samples, with higher levels of K, Mg, Mn, Fe, Cu, and Zn observed in samples prepared with Svevo-HA. Gallic acid was identified as the major phenolic compound in all the tarhana samples for free fraction, while ferulic acid was determined as the major phenolic compound for its bound form. Supplementation of tarhana soups with heat-treated Svevo-HA flour increased the resistant starch content and decreased in vitro glycemic index value compared to soups prepared with conventional wheat flour. These findings highlight the potential of utilizing Svevo-HA flour to develop healthier versions of traditional foods. © 2024 The Authorsen_US
dc.description.sponsorshipHorizon 2020 Framework Programme, H2020: 2034en_US
dc.description.sponsorshipThe MEDWHEALTH project, funded PRIMA, aims to re-design a set of Med-foods and increase their healthfulness by utilizing new raw materials such as high-amylose durum wheat. The main purpose of this research was to produce a new tarhana, using a high-amylose wheat flour (Svevo-HA) and investigate its physical, chemical, technological, and nutritional properties. Svevo HA was produced through a breeding program focusing on the manipulation of starch composition to obtain durum wheat with improved nutritional value (Sestili et al., 2015). It is characterized by a higher level of amylose (58.7%) (Romano et al., 2022). The study was focused on the production of a tarhana soup with relatively higher resistant starch and lower GI, which is also a unique aspect of the study. In order to achieve this, a flour with relatively high RS content produced from high-amylose (HA) durum wheat was used for tarhana preparation, and its properties were compared with tarhana samples prepared with flours of two durum wheats (cvs. Svevo and Kiziltan), and a commercial flour.The research was supported by PRIMA Foundation (Horizon2020), PRIMA SECTION 1 2020 AGROFOOD VALUE CHAIN IA TOPIC: 1.3.1\u20132020, MEDWHEALTH project grant no. 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, MEDWHEALTH project grant no. 2034.en_US
dc.identifier.doi10.1016/j.jcs.2024.103911
dc.identifier.issn0733-5210
dc.identifier.scopus2-s2.0-85190401819en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2024.103911
dc.identifier.urihttps://hdl.handle.net/20.500.12713/4392
dc.identifier.volume117en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofJournal of Cereal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240519_kaen_US
dc.subjectGlycemic İndexen_US
dc.subjectHigh-Amylose Wheaten_US
dc.subjectPhenolicsen_US
dc.subjectResistant Starchen_US
dc.subjectRva Soup İndexen_US
dc.subjectTarhanaen_US
dc.titleA Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starchen_US
dc.typeArticleen_US

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