Yazar "Seker, Ibrahim Tugkan" seçeneğine göre listele

Listeleniyor 1 - 2 / 2
  • Küçük Resim Yok
    Öğe
    Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread
    (WILEY-BLACKWELL, 2014) Hayta, Mehmet; Ozugur, Gamze; Etgu, Hakiye; Seker, Ibrahim Tugkan
    In this research, anti-radical activity, total phenolic content (TPC), physicochemical, textural and sensory properties of bread supplemented with 2%, 5% and 10% (w/w, flour basis) of grape pomace powder (GPP) have been investigated. Anti-radical activity (DPPH scavenging activity) of bread samples increased significantly with the increase in GPP level. TPC of bread prepared without GPP addition was 35.29mg GAE/100g, whereas 10% GPP addition resulted in the bread with a value of 89.43mg GAE/100 g. The L*, a* and b* values for the crust and crumb of the bread samples were significantly (P<0.05) altered by the addition of GPP. In sensory evaluation, breads with 2% and 5% GPP had similar acceptability values, and the differences among other sensory properties were not statistically significant (0.05). GPP addition has been found to contribute the bread to improve its functional properties. Practical Applications According to the present study, incorporation of GPP at about 5% (w/w, flour basis) in bread formulation positively contributes to the TPC and anti-radical activity, hence has the potential for commercial application. The pomace could be used in baked goods, thus allowing production of alternative products. As functional food products are a major trend of the current food industry, it is quite likely to extend the application of GPP in bakery industry.
  • Küçük Resim Yok
    Öğe
    Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties
    (KARGER, 2018) Ertop, Muge Hendek; Seker, Ibrahim Tugkan
    The aim of this study was to optimize amounts of chickpea sourdough (A) and instant active dry yeast (B) in bread formulation and to evaluate the potential use of chickpea sourdough in bread production by examining various quality parameters.An experimental design suggested by Response Surface Methodology was used.The bread produced according to the optimized model (OBrd) was compared with control bread (CBrd) in terms of several quality parameters. According to the optimization results, optimum levels of usage were 59.06 g for A and 3.39 g for B. Smaller and more homogeneous pore structures were obtained in bread (OBrd) texture by the use of chickpea sourdough according to the image analysis. The bread also acquired sour, sweetish and acceptable sensory profiles. Physicochemical properties and antioxidant activity were also improved by the use of chickpea sourdough.