Article
Food Science & Technology
Tatiana Bojnanska, Janette Musilova, Alena Vollmannova
Summary: The study found that the addition of different legume flours affects the viscoelastic properties of dough and the volume of bread, while mixing legume flours can improve the sensory quality and color of wheat-rye bread.
Article
Food Science & Technology
Hatice Kilic Keskin, Nermin Bilgicli, Elif Yaver
Summary: This study aimed to improve the nutritional quality of gluten-free foods by using different composite legume flours and investigating the effect of baker's yeast. The results showed that the addition of composite flours enhanced the nutritional value and sensory scores of tarhana.
Article
Materials Science, Multidisciplinary
Pan Pan, Xiaoxing Yan, Wenwen Peng
Summary: In this study, tung oil microcapsules coated with urea formaldehyde resin were added to water-based coatings to effectively repair microcracks on the surface of wood. Different emulsifiers were used to prepare the microcapsules and their influence on the properties of the coating film was investigated. Results showed that microcapsules prepared with Tween-80 exhibited the best morphology and performance.
Article
Food Science & Technology
Iuliana Banu, Iuliana Aprodu
Summary: This study investigated the thermo-mechanical properties and solvent retention capacity of seven commercial gluten-free flours. The results showed a significant correlation between protein content and lactic acid-SRC, and doughs with higher water content had higher starch gelatinization and hot gel stability.
Article
Chemistry, Multidisciplinary
Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta, Nastasia Belc
Summary: This study compared 13 gluten-free flours for their nutritional and functional properties, finding that gram, chickpea, tiger nut, and millet flours are good choices for a healthier diet due to their high fiber and low starch content. Amaranth and buckwheat flours have high protein digestibility and antioxidant capacity.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Masala Mudau, Shonisani Eugenia Ramashia, Mpho Edward Mashau
Summary: This study found that spontaneous fermentation significantly increased the mineral content and improved the functional properties of finger millet flours. Spontaneous fermentation also affected the thermal properties and microstructural properties of finger millet flours.
Article
Food Science & Technology
Ilgin Dogruer, Basak Coban, Filiz Baser, Sukru Gulec, Banu Ozen
Summary: The study compared cookies made with raw, cooked, and germinated chickpea flours. The different flours had varying properties such as water retention capacity, rheological properties, and baking loss. The cookies made with the three flours had different structures and resistant starch contents, but their overall acceptability levels were similar.
Article
Chemistry, Applied
Lauren Hopkin, Hannah Broadbent, Gene J. Ahlborn
Summary: The textural and sensory attributes of ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated. Particle size of coconut flour influenced cupcake volume and crumb structure, while almond flour resulted in a tender texture. Quantitative descriptive analysis and consumer acceptance evaluation indicated that cupcakes containing almond flour were preferred.
Article
Biochemistry & Molecular Biology
Mei Liu, Hao Ma, Ying Liang, Le Sun, Jie Li, Wenqian Dang, Limin Li, Xueling Zheng, Qiang Lv, Xuan Zhang
Summary: The study found that among the three wheat flours with different gluten strength, S-ZM366 exhibited the strongest resistance to freezing/thawing cycles. This was due to its lower damaged starch content and better particle structure characteristics, which were less affected by freezing.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Candela Paesani, Angela Bravo-Nunez, Manuel Gomez
Summary: Gluten-free diets lack dietary fiber and minerals. Cakes made with extruded wholegrain flours were preferred over those made with untreated wholegrain flour.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Caleb S. Calix-Rivera, Marina Villanueva, Grazielle Nathia-Neves, Felicidad Ronda
Summary: This study investigated the effect of microwave radiation on the techno-functional, thermal, rheological and microstructural properties of tef flours. The results showed that microwave treatment affected the morphological structure and increased the particle size and hydration properties of tef flours. Additionally, microwave treatment led to lower viscosities and higher pasting temperatures. These findings suggest that microwave-treated tef flours can be potential ingredients to improve the technological and sensory quality of food products.
Review
Food Science & Technology
Angela Bravo-Nunez, Manuel Gomez
Summary: In recent years, there has been an increasing interest in utilizing legume flour in bakery products. Legumes are rich in nutrients, but their bitter off-flavors limit their incorporation. However, the addition of sweet flavors can mask these off-flavors, making cookies and cakes suitable products for the enrichment with legume flours.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Panagiota Binou, Amalia E. Yanni, Vaios T. Karathanos
Summary: Legumes have beneficial effects on human health, including improved glycemic and lipidemic profile and positive alterations of gut microbiota. Adding legume flours to cereal products can enhance their nutritional value and ameliorate postprandial glucose response. However, it may also affect the odor and appearance of the final product. Specific food processes can be used to overcome these issues.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
S. Garrido-Galand, A. Asensio-Grau, J. Calvo-Lerma, A. Heredia, A. Andres
Summary: There is a growing demand for vegetable protein sources as an alternative to animal protein due to environmental sustainability and lower risk of cardiovascular diseases. Legumes, cereals, and seeds are good sources of protein, dietary fiber, and antioxidants. Fermentation processes can enhance the nutritional and functional properties of these foods.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Maria Eugenia Martin-Esparza, Maria Dolores Raigon, Maria Dolores Garcia-Martinez, Ana Albors
Summary: The main objective of this study was to develop gluten-free cracker-type snacks that are sensorially acceptable, have a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake. Chickpea flour was replaced by quinoa, and the fat was partially replaced by chicory inulin. The results suggest that crackers made with 50% quinoa flour and 75% chicory inulin could be a nutritious alternative for children.
Article
Chemistry, Applied
Elif Yaver, Nermin Bilgicli
Article
Food Science & Technology
E. Yaver, N. Bilgicli
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2018)
Article
Food Science & Technology
A. B. Madenci, N. Bilgicli, S. Turker
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2018)
Article
Food Science & Technology
A. Cevik, N. Ertas
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2019)
Article
Food Science & Technology
Tekmile Cankurtaran, Nermin Bilgicli
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2019)
Article
Food Science & Technology
Berat Demir, Nermin Bilgicli
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Chemistry, Applied
Berat Demir, Nermin Bilgicli
Summary: The type and addition ratio of quinoa flour significantly affected the color values and cooking properties of gluten-free pasta samples. Germinated quinoa flour showed lower water uptake, volume increase, firmness, and higher cooking loss values compared to raw quinoa flour. Quinoa flour improved the protein, total phenolic content, and antioxidant activity of gluten-free pasta, with a significant increase in Ca, Fe, K, Mg, P, and Z content.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2021)
Article
Food Science & Technology
Tekmile Cankurtaran, Hacer Ceylan, Nermin Bilgicli
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Food Science & Technology
Hacer Levent, Mehmet Koyuncu, Nermin Bilgicli, Emre Adiguzel, Mustafa Dedeoglu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Belgizar Karayigit, Nesrin Colak, Fatih Ozogul, Ali Gundogdu, Huseyin Inceer, Nermin Bilgicli, Faik Ahmet Ayaz
Article
Food Science & Technology
Mine Aslan, Nilgun Ertas
Summary: The study aimed to optimize the aquafaba foam drying process variables using response surface methodology. The results showed that different drying air temperatures significantly affected the physico-chemical properties of the foam-mat dried aquafaba powder, particularly the color parameters. Overall, the foam-mat drying process is a successful application for sensitive products due to its rapid drying at lower temperatures and retention of high nutrition.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Nilgun Ertas
Summary: The study found that processing methods affect the functional properties of red kidney bean flour, with cooked and roasted red kidney bean flour having higher water and oil absorption capacity values compared with raw and soaked and dehulled red kidney bean flour. Additionally, cooking treatment resulted in higher volume index values in cake samples, while red kidney bean flour addition increased the ash and protein amount in the cakes. Control cake sample and cakes with cooked or roasted red kidney bean flour were preferred in terms of taste and odor by panelists.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Nilgun Ertas, Mine Aslan, Asuman Cevik
Summary: This study investigated the effects of different ingredients and additives on gluten-free pasta properties. The addition of whey powder improved water uptake and volume increase, while egg white powder had a significant effect on cooking loss and firmness. Xanthan gum as an additive improved cooking quality and firmness. Structural regulation was important for pasta with lentil flour and whey powder, while transglutaminase enzyme was necessary for pasta with egg white powder. Gluten-free pasta enriched with whey powder was found to have overall acceptability.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Mine Aslan, Nilgun Ertas, M. Kursat Demir
Summary: This study investigated the characteristics of liposomes encapsulated with ethanolic extracts of Cinnamomum verum, Curcuma longa, Zingiber officinale, Syzygium aromaticum and Laurus nobilis. The liposomes showed strong antifungal activity and good encapsulation efficiency. The thermal stability and release properties varied among the different extract-loaded liposomes.
Article
Agriculture, Multidisciplinary
Nilgun Ertas, Mine Aslan
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE
(2020)