Effect of buckwheat flour on chemical and functional properties of tarhana

Bilgiçli, Nermin

doi:10.1016/j.lwt.2008.09.006

Cited by 75 publications

(98 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, the addition of buckwheat fl our signifi cantly increased potassium, magnesium and phosphorus contents of tarhana made with wheat fl our (34).…”

Section: Mineral Content Of Cookiesmentioning

confidence: 94%

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Sakač

Pestorić

Mišan

et al. 2015

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryLight buckwheat fl our was used to substitute rice fl our at the level of 10, 20 and 30 % to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat fl our contributed to the signifi cantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice fl our and buckwheat fl our exhibited signifi cantly higher total phenolic and rutin content, scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH • ), antioxidant activity and reducing power than the control cookies (p<0.05). Comparing all evaluated sensory properties, cookies containing 20 % of light buckwheat fl our had the most acceptable sensory properties. The obtained results of principal component analysis showed that the cookies with 20 and 30 % buckwheat fl our had be er antioxidant and sensory properties in comparison with other two cookie samples.

show abstract

“…Furthermore, the addition of buckwheat fl our signifi cantly increased potassium, magnesium and phosphorus contents of tarhana made with wheat fl our (34).…”

Section: Mineral Content Of Cookiesmentioning

confidence: 94%

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Sakač

Pestorić

Mišan

et al. 2015

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…The high PA content (1480 mg/100 g) of WBF (Table 1) directly affected the PA content of the bread samples. Fermentation is one of the most effective processes known to reduce PA (Harland & Harland 1980;Ozkaya et al 2002;Bilgiçli 2009a). At the end of the fermentation period, PA was degraded in bread doughs by phytase enzyme from compressed yeast.…”

Section: Chemical Properties Of Lavaş Breadmentioning

confidence: 99%

“…As expected, raw material colour intensity affected the colour of the end product, bread. An other reason for lower L* values of lavaş breads containing WBF might be easy degradation of BW starch to reducing sugar, which could play an important role in the browning reactions (Marshall & Pomeranz 1982;Bilgiçli 2009a). Maillard reaction also caused an increase in redness (a*) intensity as the WBF substitution ratio increased.…”

Section: Spread Ratio and Colour Values Of Bread Samplesmentioning

confidence: 99%

Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Yıldız¹,

Bilgiçli²

2012

Czech J. Food Sci.

View full text Add to dashboard Cite

Yıldız G., Bilgiçli N. (2012): Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş. Czech J. Food.Sci., 30: 534-540.The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 mg/100 g. As a result, the utilisation of WBF in lavaş bread improved the nutrients contents of the bread except PA. The dark colour and slight bitter taste of the WBF affected the sensory score of lavaş bread negatively at 40% substitution level, but the overall acceptability values did not change significantly (P < 0.05) compared to control sample.

show abstract

“…Because of its high nutritional value and bioavailability, tarhana is generally used for feeding children and elderly people Dağlıoğlu 2000;Ekinci 2005;Ekinci and Kadakal 2005;Özdemir et al 2007;Bozkurt and Gürbüz 2008;Dalgıç and Belibağlı 2008;Bilgiçli 2009).…”

Section: Introductionmentioning

confidence: 99%

“…The effects of different ingredients, fermentation and storage conditions on the chemical, nutritional, rheological and functional properties of tarhana have been studied (Temiz and Pirkul 1990;Temiz and Pirkul 1991;İbanoğlu et al 1995;Dağlıoğlu 2000;Köse and Çağındı 2002;Erbaş et al 2005;Erbaş et al 2006;Bilgiçli et al 2006a;Bozkurt and Gürbüz 2008;Bilgiçli 2009). There are limited microbiological data about on the survival of some pathogenic bacteria during production of tarhana (Aytaç 1996;Dağlıoğlu 2000;Sağdıç et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

Turantaş

Kemahlıoğlu

2010

J Food Sci Technol

View full text Add to dashboard Cite

The survival of the molds and some pathogenic bacteria such as E. coli O157:H7, S. aureus, S. typhimurium and B. cereus during fermentation and storage period of tarhana (traditional Turkish fermented food) was investigated. Tarhana batches were produced with two different yogurt/flour ratio 0.5 (T 1 ) and 0.75 (T 2 ). The pH and E h values of samples were around 4.0-4.5 and 130-160 mV during fermentation and storage period in both batches, respectively. Moisture and a w values in T 1 and T 2 samples significantly decreased (p<0.05) between the 3rd-7th days of production at 11.2-11.6% and 0.52-0.54, respectively. The numbers of S. aureus and S. typhimurium significantly decreased (p <0.05) during the 1st and 2nd days of fermentation period, respectively and this decline gradually proceeded in both batches. No significant differences (p> 0.05) were observed in both tarhana batches among the molds, E. coli O157:H7 counts during the 1st, 2nd days of fermentation, and B. cereus counts during the all days of fermentation and storage periods, except the16th day of storage.

show abstract

Effect of buckwheat flour on chemical and functional properties of tarhana

Cited by 75 publications

References 22 publications

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies

Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş

Fate of some pathogenic bacteria and molds in Turkish Tarhana during fermentation and storage period

Contact Info

Product

Resources

About