Yazar "Köksel, Hamit" için listeleme
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Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
Özkaya, Berrin; Türksoy, Seçil; Özkaya, Hazım; Baumgartner, Burcu; Özkeser, İrem; Köksel, Hamit (Elsevier Ltd, 2018)Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and ... -
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Kahraman, Kevser; Aktaş Akyıldız, Eda; Öztürk, Serpil; Köksel, Hamit (Academic Press, 2019)Cross-linked starches produced in lab-scale from corn and wheat starches with TDF contents of 80.4% and 83.6% were used in cookie formulation to obtain high fibre and low glycaemic index (GI) cookies. Different resistant ... -
Effect of extrusion treatment on enzymatic hydrolysis of wheat bran
Aktaş Akyıldız, Eda; Masatcıoğlu, M. Tuğrul; Köksel, Hamit (Academic Press, 2020)Although, wheat bran is a good source of dietary fibre (DF), it has certain disadvantages due relatively lower levels of soluble DF. Therefore, in the current study, the effect of extrusion treatment on microstructure and ... -
Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran
Aktaş Akyıldız, Eda; Mattila, Outi; Sözer, Nesli; Poutanen, Kaisa; Köksel, Hamit; Nordlund, Emilia (Academic Press, 2017)In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse and fine bran were treated at different steam temperatures ... -
Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability
Aktaş Akyıldız, Eda; Sibakov, Juhani K.; Nappa, Marja; Hytönen, Eemeli; Köksel, Hamit; Poutanen, Kaisa (Academic Press, 2018)This study comprises laboratory-scale extraction of soluble ?-glucan (BG) from oat (16 and 32% BG) and barley (12 and 32% BG) fractions, investigation of chemical composition and stability of dispersions prepared from water ... -
Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy
Arı Akın, Pervin; Sezer, Banu; Sanal, Turgay; Apaydın, Hakan; Köksel, Hamit; Boyacı, İsmail Hakkı (Academic Press, 2020)Bread and flour are most commonly used products in human diet, which makes it susceptible to adulteration, mislabeling and addition of unpermitted amount of different flour types. The objective of this work was to evaluate ...
