Influence of lupin (<i>Lupinus albus L.</i>) yoghurt on mineral content and functional properties of tarhana

Ertaş, Nilgün; Bilgiçli, Nermin; Özcan, Senar; Sarı, Sedanur

doi:10.3920/qas2013.0244

Cited by 10 publications

(9 citation statements)

References 32 publications

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“…These findings could be explained by the high ionic strength of CBT as similar to a previous study by Wu (2001), who reported that high ionic strength reduced the emulsifiying activity. Ertaş et al (2014) found that different ratio of lupin yoghurt (made with lupin milk) substitution into tarhana caused an increase in the emulsifying activities of tarhana samples. Çağlar et al (2013) found that the substitution of carob flour increased the emulsifying activity of the tarhana.…”

Section: Resultsmentioning

confidence: 96%

“…Kohajdova et al (2011) reported that the addition of LPF up to 10% (w/w) caused an important increase in water absorption capacity. Sosulski et al (1976) , Hayta et al (2002), and Ertaş et al, (2014) reported that water absorption capacity had crucial effects on the functional properties of viscous foods. Alamanou and Doxastakis (1995), Dervas et al (1999), Hojilla Evangelista et al (2004 stated that lupin protein has good water absorption, fat binding, emulsifying and foaming capacity.…”

Section: Resultsmentioning

confidence: 99%

“…Kohajdova et al (2011) reported that the addition of LPF up to 10% (w/w) caused an important increase in water absorption capacity. Sosulski et al (1976), Hayta et al (2002), and Ertaş et al (2014 reported that water absorption capacity had crucial effects on the functional properties of viscous foods. The use of CBF and BWF caused a decrease in the oil absorption capacity compared to the control sample.…”

Section: Resultsmentioning

confidence: 99%

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The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana

Tuluk

Ertaş

2019

Harran Tarım Ve Gıda Bilimleri Dergisi

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Tarhana is traditional food product containing wheat flour. Because of wheat flour contains gluten, it is forbidden for celiac patients. The aim of this study was to determine physical, chemical, functional and sensorial properties of tarhana produced from gluten-free flours instead of wheat flour. The findings in this study showed that the use of non-cereal flours such as lupin, chickpea, common bean and buckwheat flours improved the chemical properties of tarhana compared to the use of cereal flours such as wheat, corn and rice flours. The highest Mg and P values were determined with buckwheat flour. Using lupin flour gave the highest Ca, Mn, foaming capacity, water absorption capacity and emulsifying activity values in tarhana. Using corn and rice flour resulted more lighter tarhana color than the others used in tarhana. According to sensorial evaluation; using chickpea, commonbean, rice and buckwheat flours improved the overall acceptability of tarhana.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

“…Kohajdova et al (2011) reported that the addition of LPF up to 10% (w/w) caused an important increase in water absorption capacity. Sosulski et al (1976), Hayta et al (2002), and Ertaş et al (2014 reported that water absorption capacity had crucial effects on the functional properties of viscous foods. The use of CBF and BWF caused a decrease in the oil absorption capacity compared to the control sample.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana

Tuluk

Ertaş

2019

Harran Tarım Ve Gıda Bilimleri Dergisi

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“…The reason for the rich Mn content of lupin was explained as the cultivation of lupin in soils with high Mn content, as well as the accumulation of lupin by taking high amounts of Mn in structure (Yorgancılar et al, 2009). In a study in which the effect of lupin yoghurt on the mineral content and functional properties of tarhana was examined, a 36‐ to 177‐fold increase in Mn content was observed with the substitution ratio of 25%–100% lupin yoghurt compared to the control tarhana samples (Ertaş et al, 2014). Ndife et al (2014) also reported that Ca, K, and Mg values of biscuit samples increased with a high utilization ratio of soy flour.…”

Section: Resultsmentioning

confidence: 99%

The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

Aslan

Bilgiçli

2022

Food Processing Preservation

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This study was aimed to produce low-egg cake by replacing 0%, 25%, 50%, and 75% of egg used in cake production with legume milk obtained from soy and lupin. Some physical, chemical, and sensory properties of the cakes prepared with the different replacement ratios of legume milk were determined. Cakes containing soy milk gave higher amounts of ash, fat, total phenolic content (TPC), antioxidant activity, Ca, K, Mg, and P compared to lupin milk substituted cakes. Crust and crumb L* and b* values of cakes prepared using lupin milk were found to be higher than those using soy milk.Increasing legume milk ratio in the cake formulation decreased the volume index and increased the hardness. Utilization of lupin milk gave higher cake volume index and lower hardness compared to soy milk. According to the sensory analysis results, the substitution of egg with 75% soy or lupin milk caused a decrease in the overall acceptability score. Practical applicationsEgg is an important ingredient for cake formulation. High usage ratio of egg causes both increase in the cost of the product and has negative effects on human health with its high cholesterol content. On the other hand, some people may prefer products with low egg content or eggless. In recent years, various substitutes, mainly vegetable protein-based products, have been used as egg substitutes in food science.This study aimed to develop a cake formulation using soy milk and lupin milk as egg replacer. The use of soy milk as an egg replacer has been studied before, but this study revealed that lupin milk used as an alternative to soy milk, can be a new food ingredient as an egg replacer in cake formulation.

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“…Also, tarhana is a suitable product for enrichment, for this reason buckwheat (Bilgiçli, 2009), barley flour (Erkan et al, 2006), steelcut oats and oat flour (Kilci and Goçmen, 2014a, 2014b, Değirmencioğlu et al, 2016, soy bean (Öner et al, 1993), chickpea and lentil (Özbilgin, 1983) rye, maize and soy bean flour (Köse and Çağındı, 2002), wheat germ/bran (Bilgiçli and Ibanoglu, 2007) oat bran and chelating agents (Ekholm et al, 2003), wheat bran (Çelik et al 2010), ground tench flesh (Erdem et al, 2014), phytase sources (Bilgiçli et al, 2006), soy yoghurt (Koca et al, 2002), whey concentrates (Ertaş et al, 2009), lupin yoghurt (Ertaş et al, 2014), tomato seed (Işık and Yapar 2017), cherry laurel (Temiz and Tarakçı, 2017), baker's yeast (Çelik et al, 2005) and rose hip (Levent et al, 2013) have been used in tarhana production.…”

Section: Introductionmentioning

confidence: 99%

Effects of Baker’s Yeast Addition on Some Properties and Phytic Acid Content of Tarhana Prepared With Different Cereal and Legume Products

Ertaş¹

2018

Food Health

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Abstract:Fermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers' yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sample.

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Influence of lupin (Lupinus albus L.) yoghurt on mineral content and functional properties of tarhana

Cited by 10 publications

References 32 publications

The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana

The effects of different gluten-free flours on the physical, chemical, functional and sensorial properties of tarhana

The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

Effects of Baker’s Yeast Addition on Some Properties and Phytic Acid Content of Tarhana Prepared With Different Cereal and Legume Products

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