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    Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties
    (Wiley, 2017) Tuncel, Nese Yilmaz; Kaya, Esra; Karaman, Melis
    Infrared-stabilized rice bran was substituted into Turkish noodles (eriste) at the levels of 10, 20, and 30%, and the effects of the incorporation on proximate composition, color, cooking properties, thiamin and riboflavin contents, mineral composition, and sensory and textural properties were investigated. Crude fat, protein, dietary fiber, B vitamins, Mg, K, P, Mn, Ca, and Se contents of the noodles increased significantly with increasing substitution level (P < 0.05). Optimum cooking time increased with increasing levels of incorporation. Swelling volume and water absorption of the noodles substituted with 20 and 30% rice bran increased significantly (P < 0.05). However, cooking loss was not significantly affected by the substitution. The effect of rice bran inclusion was insignificant on hardness (P > 0.05), whereas adhesiveness, cohesiveness, and springiness of rice bran substituted noodles were significantly lower when compared with the control (P < 0.05). Structure/texture, taste/flavor, and overall acceptability scores of the control noodles and the noodles substituted with rice bran at the level of 10% were not significantly different (P > 0.05). However, substitution levels higher than 10% negatively affected the sensory scores.
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    Stabilization of immature rice grain using infrared radiation
    (Elsevier Sci Ltd, 2018) Yilmaz, Fatma; Tuncel, Nese Yilmaz; Tuncel, N. Baris
    Immature 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.
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    The effect of ultrasound on some properties of pulse hulls
    (Springer India, 2017) Kaya, Esra; Tuncel, Necati Baris; Tuncel, Nese Yilmaz
    The 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.
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    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 Yilmaz
    The 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.
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    The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation
    (Wiley, 2018) Ozer, Melike; Tuncel, Nese Yilmaz; Tuncel, Necati Baris
    Immature 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.
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    Utilization of lentil, pea, and faba bean hulls in Turkish noodle production
    (Springer India, 2018) Kaya, Esra; Tuncel, Nese Yilmaz; Tuncel, Necati Baris
    Turkish 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.
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    Validated micellar electrokinetic capillary chromatography (MECC) method for determination of 5-hydroxymethylfurfural in honey and comparison with HPLC
    (Springer Int Publ Ag, 2019) Guray, Tufan; Tuncel, Nese Yilmaz; Tuncel, Muzaffer; Uysal, Ulku Dilek
    A simple and validated micellar electrokinetic chromatographic method is described for the determination of 5-hydroxymethylfurfural (HMF). The method was applied to fresh and processed (heated at 65 degrees C, 85 degrees C and 105 degrees C for 5h and 20h) multifloral and honeydew honeys. Optimum conditions were: 10mmolL(-1) Tris buffer consisting 110mmolL(-1) SDS and 10% (v/v) MeOH at pH 9.10, 20kV of applied potential, 3s of injection time at 5x10(3)Nm(-2), 280nm of wavelength and 25 degrees C of fixed temperature. Mean electrophoretic mobility (m(2)s(-1)V(-1)) of HMF and methyl paraben (IS) were -5.28x10(-5) (RSD of 0.745%) and -2.52x10(-4) (RSD of 0.944%), respectively. The calibration curve was linear in the range of 0.68 mu gmL(-1) (5.40x10(-6)molL(-1)) and 4.05 mu gmL(-1) (3.21x10(-5)molL(-1)) with R=0.9990 for inter-day precision. LOD and LOQ values were 0.007 mu gmL(-1) (5.48x10(-8)molL(-1)) and 0.023 mu gmL(-1) (1.83x10(-7)molL(-1)), respectively, as inter-day precision. The accuracy was very high with recovery values between 94.07 and 97.16%. The developed method was fully validated according to ICH guidelines. The results were compared with those of HPLC method adapted from AOAC method no: 980.23.