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Öğe An alternative strategy for corn drying (Zea mays) resulted in both energy savings and reduction of fumonisins B1 and B2 contamination(Wiley, 2010) Yilmaz, Nese; Tuncel, Necati BarisP>The objectives of this study were to investigate the effect of harvest date on fumonisins contamination and to offer an alternative drying procedure with low energy costs. Corn kernel samples above 13% moisture content were dried with hot air (HA), the technique more usually utilised by farmers and compared with infrared and infrared-hot air (IR-HA) combination techniques. The effect of harvest date on fumonisin contamination was found to be significant while drying had no influence. Due to the fact that the corn remains in the field longer than necessary for economic reasons, energy expenses of the drying techniques were calculated in terms of specific energy consumption for unit of evaporated water. It was found that the energy expenses to reduce the moisture level from 15 to 13% with HA drying were higher than the expenses to reduce the moisture level from 29 to 13% with IR-HA drying combination.Öğe Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation(Springer, 2015) Kocabiyik, Habib; Yilmaz, Nese; Tuncel, Necati Baris; Sumer, Sarp Korkut; Buyukcan, Mehmet BurakThis study was performed to determine the drying characteristics and final product quality of tomato slices dried at infrared radiation intensities of 1830, 2385, 2640, 2880, and 3165 W/m(2) and at air velocities of 1.0, 1.5, and 2.0 m/s. A comprehensive analysis of dried products was performed on their drying kinetics, drying time, specific energy consumption, shrinkage, rehydration ratio, color, vitamin C, and lycopene. The results showed that drying time was prolonged with increasing air velocity while it was shortened with increasing infrared radiation intensity. The lowest energy consumption occurred at the air velocity of 1.0 m/s and at infrared radiation intensity of 2640 W/m(2). Shrinkage and rehydration ratio varied between 0.139 from 0.203 and 2.14 from 3.40 for all the drying conditions, respectively. Delta E values varied from 5.70 to 13.06. The contents of vitamin C and beta-carotene in infrared dried tomatoes were decreased by 2-51 and 5-51 %, respectively, while there was a significant increase in lycopene content varying between 50 from 529 %. Totally, it was observed that infrared drying of tomato provided good nutrient retention and low cost of energy. Therefore, infrared radiation can be suggested in both nutritional and operational aspects in terms of drying tomato slices.Öğe Extrusion cooking of immature rice grain: under-utilized by-product of rice milling process(Springer India, 2020) Albayrak, Baris Burak; Tuncel, Necati Baris; Yilmaz Tuncel, Nese; Masatcioglu, Mustafa TugrulImmature rice grain is one of the by-products of paddy milling process. Due to being whole grain, immature rice grains comprise the fat-rich bran layer which bring along high nutritional value as well as susceptibility to rancidity. Therefore, they are generally used as feed rather than food. In this study, the potential of utilizing immature rice grain as a food ingredient was investigated. For this purpose, raw (unprocessed) and infrared (IR) stabilized immature rice grain flours (IRGF) were extruded at different exit-die temperatures (130 degrees C and 150 degrees C) and feed moisture contents (16%, 18%, 20%) and the effects of these parameters on chemical composition (moisture, crude fat, protein, ash, soluble and insoluble dietary fiber and phytic acid contents), physicochemical properties (solubility, water binding capacity, expansion index and bulk density), thiamine, riboflavin and tocopherol contents, textural and sensorial properties of the extrudates were investigated. Either thiamine or tocopherol contents of the extrudates made of unprocessed IRGF were higher than that of the extrudates made of IR stabilized IRGF (p < 0.05). Additionally, higher extrusion temperature and lower feed moisture content resulted in further loss in both vitamins. On the other side, riboflavins showed a relatively heat-stable behavior. Rancid flavor and bitter taste scores of the extrudates which were made of unprocessed IRGF were significantly higher than their counterparts made of IR stabilized IRGF (p < 0.05). Toothpack was the most dominant sensory attribute in all extrudates.Öğe Infrared stabilization of rice bran and its effects on ?-oryzanol content, tocopherols and fatty acid composition(Wiley, 2014) Yilmaz, Nese; Tuncel, Necati Baris; Kocabiyik, HabibBACKGROUND: Rice bran is a nutritionally valuable by-product of paddy milling. In this study an experimental infrared (IR) stabilization system was developed to prevent rice bran rancidity. The free fatty acid content of raw and IR-stabilized rice bran samples was monitored every 15 days during 6 months of storage. In addition, energy consumption was determined. RESULTS: The free fatty acid content of rice bran stabilized at 600 W IR power for 5 min remained below 5% for 165 days. No significant change in -oryzanol content or fatty acid composition but a significant decrease in tocopherol content was observed in stabilized rice bran compared with raw bran. IR stabilization was found to be comparable to extrusion with regard to energy consumption. CONCLUSION: IR stabilization was effective in preventing hydrolytic rancidity of rice bran. By optimizing the operational parameters of IR stabilization, this by-product has the potential for use in the food industry in various ways as a value-added commodity. (c) 2013 Society of Chemical IndustryÖğe Optimizing the extraction of phenolics and antioxidants from feijoa (Feijoa sellowiana, Myrtaceae)(Springer India, 2015) Tuncel, Necati Baris; Yilmaz, NeseThis study was aimed to optimize the extraction of phenolic compounds and antioxidants in feijoa fruit by investigating the variables of solvent to sample ratio, type of solvent, extraction time and temperature with respect to the extraction efficiency. The selected optimum conditions (60 : 1 as solvent to sample ratio, 40 A degrees C temperature and 3 h extraction time) for extraction were used to extract feijoas with different solvent systems. Acetone : water (80 : 20) was chosen as the most effective solvent for extraction. Utilizing the optimum extraction conditions, total phenolic content and antioxidant activity were measured as 18.56 and 32.47 mg gallic acid equivalents per g dry weight; 165 and 465.7 milimolar Trolox equivalents per g dry weight, in flesh and the peel, respectively. Besides, syringic, ferulic, o - coumaric and trans - cinnamic acids were determined in feijoa fruit. Due to the very strong antioxidant activity found in especially feijoa peel; the extracts have the potential of being utilized in various food matrices to prevent deteriorations originated from oxidation.Öğe The effect of infrared stabilisation on B vitamins, phenolics and antioxidants in rice bran(Wiley, 2015) Yilmaz, Nese; Tuncel, Necati BarisThe effects of ten successful infrared stabilisation conditions on the content of proximate composition, dietary fibre, phytate, B vitamins, phenolics and antioxidants of rice bran were investigated. The moisture and phytate content significantly decreased in stabilised rice brans while no significant change was observed in crude fat, protein, ash and soluble and insoluble dietary fibre. Among the evaluated B vitamins, solely the content of thiamine was decreased up to 42% while the level of riboflavin, niacin, and total B-6 vitamin was not affected from infrared stabilisation (P > 0.05). The insoluble extracts contained more phenolics and antioxidants that did the soluble fractions. The effect of infrared stabilisation on the content of the phenolics and antioxidants in bound extracts was insignificant (P > 0.05). In conclusion, the authors suggest that infrared radiation can be used as a rice bran stabilisation method without causing a significant loss in the nutrients with the exception of thiamine.Öğe The effect of infrared stabilized rice bran substitution on nutritional, sensory, and textural properties of cracker(Springer, 2014) Yilmaz, Nese; Tuncel, Necati Baris; Kocabiyik, HabibThe potential of infrared stabilized rice bran (SRB) as an ingredient in cracker formulation in terms of nutritional, sensory, and textural attributes was evaluated. Crackers were supplemented with infrared SRB at the rate of 2.5, 5, and 10 % based on flour weight. Crude fat, total ash, insoluble dietary fiber, and Zn, Fe, Ca, K, and P content of the crackers were significantly increased with increasing rice bran substitution (p < 0.05). Phytate content of the crackers that were substituted with 10 % of SRB was approximately three times higher than the control samples. Contribution of 10 % of SRB substitution to B vitamins of crackers was 46, 30, 317, and 121 % for thiamine, riboflavin, niacin, and pyridoxine, respectively. The effect on sensory scores of the panelists or textural attributes of the crackers of the replacement of refined wheat flour with SRB up to 10 % was insignificant (p > 0.05).Öğe The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour(Springer, 2022) Korkmaz, Fatma; Tuncel, Necati BarisThis research aims to evaluate the utilization of infrared (IR) radiation for hydrothermal modification of the wheat flours and to investigate the effects of hydrothermal IR treatment on gluten quality, total, damaged, and resistant starch contents, falling number, solvent retention capacities, and pasting properties of the flours. Three different types of wheat flour (bread, cake, and biscuit wheat flours) were used in the study. After the initial moisture content of the wheat flours was arranged to 25%, the moistened samples were processed with either short-wave or medium-wave emitters at five different IR powers. Extraction of gluten from hydrothermally IR-treated wheat flours was not possible due to the denaturation of the protein. Besides, for all types of wheat flour, a significant decrease in sedimentation value was observed in hydrothermally IR-treated flours compared to untreated samples (p < 0.05). Moreover, for all types of wheat flour, hydrothermally IR-treated samples had a higher beginning of gelatinization temperature, maximum viscosity, end of cooling period viscosity, and setback viscosity (p > 0.05). To conclude, it was found that hydrothermal IR treatment has the potential to be used for altering the starch and protein structure of wheat flours.Öğe The effect of ultrasound on some properties of pulse hulls(Springer India, 2017) Kaya, Esra; Tuncel, Necati Baris; Tuncel, Nese YilmazThe aim of this study was to understand the effects of different ultrasound conditions on dietary fiber, phytic acid, total phenolics content, water and oil binding capacity, antioxidant capacity and phenolic acid composition of hull from green and red lentils (Lens culinaris), faba bean (Vicia faba), and pea (Pisum sativum). The highest and the lowest total dietary fiber content was observed in red lentil and faba bean hulls, respectively. Insoluble dietary fiber contents of the untreated pulse hulls were above 66% regardless of the pulse type. Phytic acid content of the pulse hulls ranged between 1.37 and 1.66 mg/g and was not affected from either the pulse type or ultrasound treatment. High and significant correlations were found between total phenolics content and Trolox equivalent antioxidant capacity both of which showed higher values for lentil hulls. Bound (hydrolyzable) extracts contained higher amounts of phenolic acids compared to free form extracts. Protocathechuic, p-coumaric and ferulic acids either in free or bound (hydrolyzable) form were present in hull from all the pulses. Ultrasound treated samples showed significantly lower total phenolic content and TEAC values compared to control for lentil hulls, while no consistent trend was observed for phenolic acids with regard to the ultrasound conditions.Öğe The effect of ultrasound-assisted extraction on yield and properties of some pulse starches(Wiley-V C H Verlag Gmbh, 2017) Karaman, Melis; Tuncel, Necati Baris; Tuncel, Nese YilmazThe aim of this study was to investigate the effect of different ultrasound conditions on yield and physicochemical, thermal, and textural properties of some pulse starches. The materials were green lentil, red lentil, faba bean, and pea. As a result, starch yield significantly decreased with increasing ultrasound amplitude or power for all pulse types (p < 0.05). Also, it was found that ultrasound treatment induced the adhesion between starch and bran and hindered the separation of starch from the bran fraction of hydrated pulses. Further, starch damage, resistant starch content, amylose content, water and oil binding capacity, swelling power, morphological granular characteristics, gelatinization characteristics, and textural properties of the untreated and ultrasound-treated pulse starches were compared.Öğe The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation(Wiley, 2018) Ozer, Melike; Tuncel, Nese Yilmaz; Tuncel, Necati BarisImmature rice grain, which is one of the by-products of paddy milling process, was used in gluten-free bread production at the levels of 0% (control) 30%, 50%, 70%, and 100% after being stabilized using infrared radiation (at 1,600W for 4min). The effects of the infrared stabilized immature rice grain flour (IRGF) substitution on proximate composition, cooking properties, crumb and crust color, mineral composition, B-1 and B-2 vitamins, tocopherols, gamma-oryzanol, texture, and sensory properties of the breads were evaluated. Insoluble dietary fiber, Mg, Mn, K, and Fe contents of the breads remarkably increased with IRGF incorporation (p<0.05). Tocopherol content of the breads substituted with IRGF at the level of 100% was 77% higher than that of the control bread, whereas no notable variation was observed for vitamin B-1 with regard to IRGF substitution (p>0.05). Gamma-oryzanol content of the breads made from IRGF (100%) was about three times higher than that of the tocopherol content. Hardness, adhesiveness, gumminess, and chewiness of the breads pronouncedly increased with the incorporation of IRGF at the level of 50% or higher. Gluten-free bread substituted with IRGF at the level of 30% was the most preferred bread with respect to consumers' overall acceptance.Öğe Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza(Elsevier, 2009) Uysal, Uelkue Dilek; Oncu, Elif Mine; Berikten, Derya; Yilmaz, Nese; Tuncel, Necati Baris; Kivanc, Merih; Tuncel, MuzzafferThis study describes the examination of microbiological tests and the determination of OTA in boza temperature and time dependently. Prior to the analysis, physicochemical properties of the boza samples such as moisture, total acidity as lactic acid, pH, protein amount and viscosity were investigated. The incidence of total aerobic bacteria (TAB), lactic acid bacteria (LAB), coliforms, E.coli, Salmonella, S. aureus, B. cereus, yeast and moulds were examined. E.coli, Salmonella, S. aureus and B. cereus were not found in all boza samples. Initally, Aspergillus fumigatus: Acremonium sp.; Geotrichum candidum and Geotrichum capitatum were identified in the samples. Certain extraction techniques such as direct injection, liquid-liquid and solid phase (SP) were tried for the OTA analysis. The most available way was found to be direct injection among them and the recovery was 70.56%+/- 9.80 (13.89 RSD). OTA amounts were determined in all boza samples utilizing an isocratic HPLC analysis with an ODS column. OTA was detected in only one sample as 3,58 mu g/kg and this amount is above the limits of European Commission Regulations. Time and temperature-dependent changes were investigated and insignificant variation was observed. (C) 2009 Elsevier B.V. All rights reserved.Öğe Utilization of lentil, pea, and faba bean hulls in Turkish noodle production(Springer India, 2018) Kaya, Esra; Tuncel, Nese Yilmaz; Tuncel, Necati BarisTurkish noodles (eriAYte) were substituted with green lentil (Lens culinaris), red lentil (L. culinaris), faba bean (Vicia faba), and pea (Pisum sativum) hulls at the level of 2.5, 5, and 10% and the effects of the substitution on proximate composition, mineral composition, colour, cooking properties, thiamine and riboflavin contents, texture and sensory properties of the noodles were investigated. Crude ash, dietary fibre, Ca and Mg contents of the noodles significantly increased with pulse hull substitution regardless of the hull type compared to control. Lightness or brightness (L*) values of the noodles showed a general decreasing trend with increasing pulse hull substitution excluding pea hull. L* value of the pea hull substituted noodles was higher than that of the control. Water absorption and swelling volume of the noodles remarkably increased with pea hull substitution. Thiamine and riboflavin contents of the control noodles and the noodles substituted with the noted hull types up to 10% were very close to each other. Noodles substituted with faba bean hull at the level of 10% showed the highest hardness, gumminess, and chewiness values. Pea hull substitution up to 10% did not significantly affected the sensory (appearance, texture and overall acceptability) scores of the panellists.
