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    Bazı%Ekmeklik%Buğday%Genotiplerinde%Gliadin%Bant%Değişimlerine%Göre%Verim% ve%Kalite%Özelliklerinin%Biplot%Analizi%ile%Değerlendirilmesi
    (2014) Baytekin, H.; Egesel, C. Ö.; Kahrıman, F.; Aktar, M.; Tuncel, N. B.
    Bu araştırma, yurtiçi ve yurtdışı kökenli 40farklı ekmeklik buğday (Triticum) aestivum L.) genotipini Çanakkale koşullarında bitkisel özellikler, verim, un ve kalite özellikleri ile gliadin bant değişimleri bakımından karşılaştırılmak amacıyla yapılmıştır. Tarla denemesi 2008S2009 ve 2009S2010 yetiştirme mevsimlerinde, Çanakkale Onsekiz Mart Üniversitesi, Ziraat Fakültesi, Dardanos Araştırma ve Uygulama Birimi'nde yürütülmüştür. Genotiplerin incelenen özellikler bakımından gliadin bant değişimleri dikkate alınarak karşılaştırılması için, biplot analizinden yararlanılmıştır. Gliadin bant analizi sonuçlarına göre, genotipler 7 grupta toplanmış ve her grupta dikkate değer bir değişimin olduğu belirlenmiştir. Islah orijini yakın veya benzer coğrafyalardaki genotiplerin gliadin bant dizileri benzerlik göstermiştir. Biplot analizlerinde gliadin gruplandırmasına göre bazı genotiplerin hem bitkisel hem de kalite özellikleri bakımından birbirlerine benzerlik gösterdiği saptanmış ancak bu bakımdan denemeye alınan tüm genotiplerde kesin ve net bir ayrım yapılamamıştır. Yörede yaygın olarak yetiştirilen Sagittario'nun yüksek verimli ve kaliteli bir çeşit olduğu; diğer hakim çeşitler olan GönenS98 ve KaşifbeyS95'den denemenin yürütüldüğü yıl şartlarında verim ve kalite bakımından Selimiye, ZajecarskaS75, Guadelupe gibi daha üstün genotiplerin var olduğu tespit edilmiştir.
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    Determination of phenolic acids by a modified HPLC
    (Taylor & Francis Inc, 2007) Ozturk, N.; Tuncel, M.; Tuncel, N. B.
    The determination of certain phenolic acids employing a gradient HPLC method is described, in this study. The analysis was performed by using a gradient program with the two solvents system (A: methanol:water:formic acid (10:88:2 v/v); B: methanol: water: formic acid (90:8:2 v/v)). The flow rate of 1 mL (.) min(-1), injection volume of 10 mL was used and signals were detected at 280 nm. Propylparaben was a suitable compound as an internal standard for this system. The method was validated and highly repeatable (between RSD values of 0.35-1.65) and linear results were obtained. The LOD and LOQ values of the phenolic acids are in the range of (2.58 x 10(-6) 29.69 x 10(-6) M) and (7.83 x 10(-6) - 22.93 x 10(-5) M), respectively. The applicability of the method was tested by using some plant source materials, and the phenolic acid contents were successfully determined via well-defined peaks. Therefore, the progressed method is suggested for the quantification of phenolic acids in food industry and laboratories.
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    Investigating Yield and Quality Traits of Some Bread Wheat (Triticum aestivum L.) Genotypes Based on Gliadin Band Variations using Biplot Analysis
    (Univ Namik Kemal, 2014) Baytekin, H.; Egesel, C. O.; Kahriman, F.; Aktar, M.; Tuncel, N. B.
    This study was carried out to investigate and compare 40 wheat bread genotypes with different origins for their agronomic traits, grain yield, flour quality traits, and gliadin band variations. The field trial was conducted in 20082009 and 2009-2010 growing seasons at the Dardanos Research and Application Center of canakkaie Onsekiz Mart University, in canakkaie, Turkey. A new statistical method, calibrated biplot analysis, was used to compare the genotypes for the investigated traits, based on their gliadin band variation. Gliadin band analysis resulted in 7 different genotype groups, and significant variations were detected within each group. The genotypes originated in proximate or similar regions were found to be genetically close as suggested by the gliadin band analysis. Biplot analysis detected that some genotypes had similarities in terms of agronomic and quality traits within their respective gliadin band groups, whereas it was not quite possible to make a clear distinction for all of the genotypes. Overall results suggested that Sagittario, one of the prevalent varieties of the region, could be recommended to growers as a high yielding and high quality cultivar; while the other widely grown cultivars (i.e., Gonen-98 and Kasifbey-95) were inferior to some other genotypes (Selimiye, Zajecarska-75, Guadelupe) in terms of yield and quality, under the conditions of experimental years.
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    Quality properties, mass transfer characteristics and energy consumption during shortwave infrared radiation drying of tomato
    (Codon Publications, 2016) Kocabiyik, H.; Yilmaz, N.; Tuncel, N. B.; Sumer, S. K.; Buyukcan, M. B.
    The influence of infrared radiation intensity (1,830, 2,640 and 3,165 W/m(2)) and air velocity (1.0, 1.5 and 2.0 m/s) on product quality, drying behaviour of tomato and energy consumption were investigated. Five analytical models were used to investigate mass transfer characteristics during infrared drying of tomato slices. The drying time and specific energy consumption varied between 141 and 246 min, and 10.04 and 15.13 MJ/kg water, respectively, and were significantly influenced by infrared radiation intensity and air velocity. Effective moisture diffusivity ranged from 3.89x10(-7) to 6.67x10(-7) m(2)/s and was significantly affected by the process variables. Vitamin C content decreased, while lycopene content increased during drying. Total colour change varied between 7.92 and 10.87 for all drying conditions. The logarithmic model gave the best predictions for the drying characteristics of tomato slices for all treatments. Some drying conditions had quite similar results with respect to the operational and quality features.
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    UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA
    (Akademiai Kiado Zrt, 2020) Korkmaz, F. Yilmaz; Tuncel, N. B.; Ozer, M.; Tuncel, N. Yilmaz
    Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70. and 100%. and the effect of this replacement on the contents of crude rat, ash. protein. dietary fibre. phytic acid, minerals, vitamins B-1 and B-2, tocopherols, gamma-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.