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Öğe Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions(Springer, 2011) Tuncel, N. Baris; Yilmaz, NeseThis study was aimed to determine gamma-oryzanol content and total phenolics, individual phenolic acid profile and the antioxidant activity of the free and bound extracts of rice milling fractions namely, brown rice, unpolished rice, white rice, chalky rice, raw seed and rice bran. Gamma-oryzanol content of milling fractions which is designated with a simple chromatographic method was in the range of 12.19-3,296.5 mg/kg. The whitening and polishing steps reduced approximately 94% of gamma-oryzanol of the brown rice when becoming the white rice. The contribution of bound phenolics to the total phenolic content was approximately 40%. Ferulic and p-coumaric acids were the most abundant phenolic acids in bound phenolic extracts and their amounts were 119.98 and 18.10 mu g/g, respectively, in rice bran. The best source of gamma-oryzanol, phenolics and antioxidants was clearly rice bran and followed by raw seed and brown rice.Öğe Stabilization of immature rice grain using infrared radiation(Elsevier Sci Ltd, 2018) Yilmaz, Fatma; Tuncel, Nese Yilmaz; Tuncel, N. BarisImmature rice grain is one of the underutilized by-products of paddy milling process. Despite its high potential of use as a food ingredient, it is mainly utilized as feed due to the rancidity problem. In the present study, the composition of immature rice grain, the potential of using infrared (IR) radiation for stabilization, and the effects of IR stabilization on color, fatty acid composition, tocopherol and gamma-oryzanol contents of the grain were investigated. The free fatty acid (FFA) value of the unprocessed immature rice grain was 5.49% and increased to 35.71% at the end of 3 months of storage at room temperature. However, FFA content of the grains stabilized with IR radiation at specific conditions remained unchanged throughout the storage period. Moreover, IR stabilization did not caused a negative effect on the noted components of the immature rice grain.Öğe The effect of infrared stabilized rice bran substitution on B vitamins, minerals and phytic acid content of pan breads: Part II(Academic Press Ltd- Elsevier Science Ltd, 2014) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Uygur, AysenThe effect of replacing wheat flour by infrared stabilized rice bran (SRB) at the levels of 2.5, 5.0 and 10.0% on the content of thiamine, riboflavin, niacin, pyridoxamine, pyridoxine, minerals and phytic acid in white wheat, wheat bran, and whole grain wheat breads was investigated. The incorporation of SRB significantly increased the amount of the noted B vitamins, especially niacin, in all bread types (p < 0.05). Zinc, iron, potassium and phosphorus levels of the breads increased gradually and significantly with the inclusion of SRB (p < 0.05). Moreover, phytic acid content of the breads increased proportional to the SRB substitution dose (p < 0.05). (C) 2014 Elsevier Ltd. All rights reserved.Öğe The effect of infrared stabilized rice bran substitution on physicochemical and sensory properties of pan breads: Part I(Academic Press Ltd- Elsevier Science Ltd, 2014) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Uygur, AysenInfrared stabilized rice bran (SRB) substitution to white wheat, wheat bran and whole grain wheat breads at the levels of 2.5, 5.0 and 10.0% was evaluated in terms of proximate composition, crumb color, dietary fiber, texture and sensory attributes. An increasing tendency was observed in crude fat and ash content of the breads. Redness (+a*), yellowness (+b*) chroma and redness (a*/b*) values were increased gradually with the addition of SRB. Crumb color was found to be darker when 10% of SRB was added to the breads. SRB inclusion did not affect the content of soluble dietary fiber while it significantly increased the insoluble and total dietary fiber contents of the breads (p < 0.05). In general, whole grain wheat bread differed from the other bread types in terms of textural behavior. Based on the overall acceptability scores, white wheat and wheat bran breads were sensory accepted up to 10% of flour replacement with rice bran, while substitution levels higher than 2.5% negatively affected the sensory scores of whole grain wheat bread. (C) 2014 Elsevier Ltd. All rights reserved.Öğe The effects of infrared and hot air drying on some properties of corn (Zea mays)(Wfl Publ, 2010) Tuncel, N. Baris; Yilmaz, Nese; Kocabiyik, Habib; Ozturk, Nilgun; Tuncel, MuzafferDue to being one of the most important dietary staple foods in the world, corn (Zea mays) has gained considerable attention. Drying is an essential procedure for safe storage of corn. The objectives of the present study were to investigate the effects of infrared (IR), hot air (HA) and infrared-hot air combined (IR-HA) drying on some properties of corn and to offer an alternative drying procedure with low energy costs. Crude protein, total carotenoid, phenolic acid composition, color parameters (L, a+, b+, chroma, Hue angle, Delta E) and energy expenses of the drying techniques in terms of specific energy consumption (SEC) for unit evaporated water were evaluated. Dent corn samples were hand harvested at regular intervals of fortnight at maturity and the initial moisture contents were 24, 16 and 15%, respectively. Preparation was included kernel manual trimming and granulating. Kernels were dried until the moisture content comes down to 13% with IR, HA and IR-HA combination techniques except for control. All drying treatments were conducted at 45 degrees C. It was observed that IR radiation did not cause any negative impact on the stated properties of corn in noted conditions. Besides, IR and IR-HA drying methods dramatically reduced the drying time. Specific energy consumption values showed that IR and IR-HA combined systems are more effective and economic when the initial moisture content of corn is above 16%. Evaporation of unit water took 12 and 40% less energy in IR drying of corn samples with the initial moisture content of 24 and 16%, respectively, as compared to HA drying alone. Hence, IR drying is considered to be a promising alternative for corn drying.Öğe The effects of middle infrared radiation intensity on the quality of dried tomato products(Wiley, 2014) Kocabiyik, Habib; Yilmaz, Nese; Tuncel, N. Baris; Sumer, Sarp K.; Buyukcan, M. Burak[Anstract Not Available]
