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Öğe A Comprehensive Review of Antinutrients in Plant-Based Foods and Their Key Ingredients(Wiley, 2025) Tuncel, Nese Yilmaz; Kaya, Havva Polat; Andac, Ali Emre; Korkmaz, Fatma; Tuncel, Necati BarisIn recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant-based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, particularly on their reduction, this review aims to provide a comprehensive description of antinutrients for producers, food scientists, professionals, legislators and consumers, emphasising the complexity of the subject and the necessity for diverse approaches while identifying aspects that still require further research. Antinutrients, including protease inhibitors, amylase inhibitors, phytic acid, lectins, saponins, tannins, cyanogenic glycosides, oxalic acid, polyphenols, goitrogens and pyrimidine glycosides, are described, encompassing various aspects such as their structural characteristics, analytical detection methods, distribution, physiological impacts and strategies for mitigation or elimination. Specifically, our review concentrates on assessing the presence of antinutrients in plant-based food products and the primary ingredients, categorised into five distinct groups, cereals, pseudocereals, pulses, seeds and nuts, which are commonly used in their production. Among these categories, legumes are identified as the richest source of anti-nutritional compounds, followed by cereal grains. However, certain pseudocereals, seeds and nuts also demonstrate high levels of specific antinutrients. While antinutrients are generally regarded as harmful to nutrient absorption, recent studies have revealed some potential health benefits associated with them. Therefore, further in vivo research is essential to elucidate the behaviour of antinutritional compounds within the human body. Additionally, there is a significant lack of formal regulations and guidelines regarding antinutrients, and food products currently do not feature labelling related to these compounds.Öğe Characterisation of Pea Milk Analogues Using Different Production Techniques(Faculty Food Technology Biotechnology, 2024) Andac, Ali Emre; Tuncel, Necati Baris; Tuncel, Nese YilmazResearch background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market. Experimental approach. Pea seeds were subjected to different pretreatments: (i) i ) dry milling, (ii) ii ) blanching followed by soaking in alkaline solution and subsequent dehulling and (iii) iii ) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes. Results and conclusions. The L* values of the pea milk analogues were significantly lower than those of cow's milk, while a* , b* , viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pre- treatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds. Novelty and scientific contribution. This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.Öğe Rice Bran Substituted Turkish Noodles (Eriste): Textural, Sensorial, and Nutritional Properties(Wiley, 2017) Tuncel, Nese Yilmaz; Kaya, Esra; Karaman, MelisInfrared-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.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 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 The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice(Elsevier Sci Ltd, 2025) Tuncel, Nese Yilmaz; Andac, Ali Emre; Kaya, Havva Polat; Tuncel, Necati BarisThe objective of this study was to characterize the rice milling fractions acquired at each stage of a commercial milling system. This characterization included an analysis of color, ash content, dietary fiber, mineral composition, as well as antinutritional compounds like phytic acid, trypsin inhibitor activity, and saponin. Additionally, we investigated in vitro starch and in vitro protein digestibility, along with pasting, cooking, and textural properties. Our findings revealed that milling improved the visual appeal of rice (e.g., volume expansion, weight gain, whiteness) and notably enhanced its starch digestibility. However, milling reduced dietary fiber, mineral content, antinutrients, cooking time, and texture characteristics such as hardness, chewiness, gumminess, springiness, and cohesiveness to varying degrees. Certain parameters, such as dietary fiber, exhibited a gradual change with the duration of milling, while others, such as mineral content and texture, showed significant variation at the initial stage of milling, particularly at the first mill.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.Öğe 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 DilekA 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.
