Browsing by Author "Aksoylu Z."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Effects of blueberry, grape seed powder and poppy seed incorporation on physicochemical and sensory properties of biscuit
    (Blackwell Publishing Ltd, 2015) Aksoylu Z.; Çağindi O.; Köse E.
    Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (-a=greenness, +a=redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (-b=blueness, +b=yellowness) values decreased significantly (P<0.05). A significant type of fortification agent×storage time interaction (P<0.05) existed for all physicochemical parameters analyzed. Defatted poppy seed was the most effective agent for preventing increased peroxide values, whereas defatted grape seed powder addition decreased free fatty acid formation better than blueberry and defatted poppy seeds. All fortification agents increased the total phenolic content of biscuits. Biscuits having 5% blueberry exhibited a high percentage of antioxidant activity. Sensory evaluation results revealed that fortificated biscuits cannot be consumed after 5 months. Practical Applications: As the relationship between nutrition and some chronic diseases have been established, the number of research and development studies focusing on functional foods has increased rapidly. Antioxidants became popular because of their positive effects on human health. Grape seed, a by-product of the grape-processing industry, is known as a strong free radical scavenger. Poppy seeds are generally used for their high oil content. Tocopherols found in poppy seeds have strong antioxidative properties. Blueberries, rich in anthocyanins, are widely consumed in different countries. These three botanical ingredients can be used as inexpensive antioxidant sources in snack foods such as biscuits and cookies. © 2015 Wiley Periodicals, Inc.
  • No Thumbnail Available
    Item
    Comparison of physicochemical and functional properties of domestic and commercial tarhana in Turkey
    (National Centre for Agrarian Sciences, 2016) Cagindi O.; Aksoylu Z.; Savlak N.Y.; Kose E.
    Tarhana, cereal-based fermented product, is made domestically or commercially with different ingredients and recipes. Nutritional properties depend on ingredients and their ratios in recipe. In this research, some quality properties of 22 domestic and 14 commercial samples collected from 25 different locations of Turkey were analysed. Moisture, ash, salt, protein, crude fat, acidity degree, pH, aw, viscosity, L* (lightness), a* (redness), b* (yellowness) values, total antioxidant activity (AOA) and total phenolic content of domestic and commercial samples were determined and compared. Domestic samples had higher fat content and varied in salt content, while commercial samples had more uniform physicochemical properties. © 2016, National Centre for Agrarian Sciences. All rights reserved.