Browsing by Author "Cagindi O."

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    Safety considerations of nutraceuticals and functional foods
    (Springer New York, 2012) Otles S.; Cagindi O.
    [No abstract available]
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    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.
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    Can Enzyme-Resistant Starch Snack Prevent Blood Glucose Fluctuations? A Pilot Trial in Patients with Insulin-Treated Type 2 Diabetes
    (John Wiley and Sons Inc, 2023) Cesur F.; Seçkiner S.; Kucukerdonmez O.; Cagindi O.; Saygili L.F.; Meseri R.
    This study aims to compare the effect of enzyme-resistant starch flour (ERSF) and standard wheat flour (SWF) bagels given as a mid-afternoon snack on blood glucose (BG) levels in patients with insulin-treated type 2 diabetes mellitus (T2DM). First, bagels containing 15 g of carbohydrates are prepared using ERSF or SWF. Then, the effect of bagels prepared using SWF or ERSF on BG levels is examined through clinical research. A continuous glucose monitoring system (CGMS) device is placed and then, the patients are given three packages of bagels that are visually similar and are asked to consume the red package (SWF bagel) on the first day and blue packages (ERSF bagels) on the second and third days as a mid-afternoon snack, without consuming anything else. The increase in BG from ERSF is less than that caused by SWF bagel consumption, and SWF is found to have higher BG averages than ERSF (ERSF: 150 mg dL−1, SWF: 170 mg dL−1). Patients stated that they like the taste and do not feel any discomfort while consuming ERSF bagels. ERSF bagels have higher fiber content and cause more even fluctuations in BG levels than SWF bagels. Food fortification using ERSF foods can be recommended for patients with T2DM. © 2023 Wiley-VCH GmbH.