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    A Rapid Detection of Whole Wheat Gluten Quality by a Novel Chemometric Technique - GlutoPeak
    (MDPI, 2022) Türksoy, Seçil; Onar, Demet
    The study aims to accurately detect gluten quality of whole wheat flour without a refining process by measuring gluten aggregation properties with a novel and non-destructive chemometric technique called GlutoPeak, coupled with principal component analyses (PCA) and hierarchical cluster analyses (HCA). For this purpose, whole wheat flour samples from 125 common bread wheat cultivars were analyzed for protein content (PC), wet gluten content (WGC), and Zeleny sedimentation value (SV). The correlations of GlutoPeak indices (peak maximum time, PMT; maximum torque, MT; torque 15 s before MT, AM; torque 15 s after MT) with other conventional wheat quality parameters were evaluated. Results indicated that MT had high correlations with WGC (r = 0.627, p < 0.05) and PC (r = 0.589, p < 0.05) while PC (r = 0.511, p < 0.05) and WGC (r = 0.566, p < 0.05) values had moderate correlations with the GlutoPeak PM index. Considering the effect of regions, the MT and PM GlutoPeak indices are powerful parameters to discriminate whole wheat flour samples by their gluten strengths. In conclusion, the GlutoPeak test can be a powerful and reliable tool for prediction of refined and unrefined wheat quality without being time-consuming
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    Changes in the functional constituents and phytic acid contents of firiks produced from wheats at different maturation stages
    (Elsevier Ltd, 2018) Özkaya, Berrin; Türksoy, Seçil; Özkaya, Hazım; Baumgartner, Burcu; Özkeser, İrem; Köksel, Hamit
    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 antinutritional (moisture, ash, protein, fructans, dietary fibers, phenolic contents and antioxidant activity) properties of firiks were investigated. A significant increase was observed for the hectoliter and 1000 kernel weights whereas a decrease for ash and protein contents by increased maturation level. It was found that immature wheats especially at early stages of kernel development are rich sources of functional nutrients such as total dietary fiber (17.3–20.4%), fructans (4.1–7.2%), total phenolics (4602.5–4838.3 mgGAE/kg) and antioxidants (729.2–782.8 ?molTE/100 g) besides having lower phytic acid contents (498.6–604.9 mg/100 g). © 2017 Elsevier Ltd
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    Dephytinization of wheat and rice brans by hydrothermal autoclaving process and the evaluation of consequences for dietary fiber content, antioxidant activity and phenolics
    (Elsevier Ltd, 2017) Özkaya, Berrin; Türksoy, Seçil; Özkaya, Hazım; Duman, Burcu
    Autoclaving process applied to wheat and rice bran samples to decrease the phytic acid content and to enhance the functional and nutritional properties (dietary fiber and phenolic content, antioxidant activity) of bran samples. All hydrothermal treatments caused significant decreases in phytic acid contents of both wheat (95.2%) and rice bran (95.6%) samples. The most effective process conditions on enhancing the total dietary fiber content for both bran samples were pH 4.0 level and 1.5 h holding time. Autoclaving treatment resulted in a decrease in total phenolic contents after holding for 90 min and at 121 °C at their native pH levels. Autoclaving for 90 min caused the greatest degree of increment in the total antioxidant activity of wheat (12%, pH 4.0) and rice bran samples (2%, pH 3.5). Autoclaving treatment was found as quite effective method for both dephytinization and enrichment of wheat and rice brans as a functional food ingredient. Industrial relevance Authors believe that the study presents important new information in terms of both enhancing functional properties of wheat and rice brans by hydrothermally dephytinization treatment and revealing the correlation between hydrothermal treatment and functional ingredients of brans. In this way, proposed method transforms inexpensive and easily accessible sources into important food ingredients and gives them added value. Hydrothermal treatment also enables food industry to use cereal brans as functional ingredients in the applications of both designing and enriching new and healthy food formulations. © 2016 Elsevier Ltd
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    Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough
    (Academic Press, 2020) Türksoy, Seçil; Ertürk, Merve Y.; Bonilla, Jose; Turasan, Hazal; Kokini, Jozef L.
    The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e3/e1) and shear thinning (negative values of v3/v1) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'M-G''L, ?'M-?'L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of ?-sheet and ?-turn structures decreased while the content of ?-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.
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    Effect of dephytinization by fermentation and hydrothermal autoclaving treatments on the antioxidant activity, dietary fiber, and phenolic content of oat bran
    (American Chemical Society, 2017) Özkaya, Hazım; Özkaya, Berrin; Duman, Burcu; Türksoy, Seçil
    Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also investigated. Fermentation with 6% yeast and for 6 h resulted in 88.2% reduction in PA content, while it only resulted in 32.5% reduction in the sample incubated for 6 h without yeast addition. The PA loss in autoclaved oat bran sample (1.5 h, pH 4.0) was 95.2% while it was 41.8% at most in the sample autoclaved without pH adjustment. In both methods, soluble, insoluble, and total DF contents of samples were remarkably higher than the control samples. Also for TP in the oat bran samples, both processes led to 17% and 39% increases, respectively, while AA values were 8% and 15%, respectively. Among all samples, the autoclaving process resulted in the lowest PA and the greatest amount of bioactive compounds. © 2017 American Chemical Society.
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    Tam tane baklagil unlarının kimyasal, fonksiyonel ve reolojik özelliklerinin belirlenmesi
    (Gıda Teknolojisi Derneği, 2018) Türksoy, Seçil
    Zengin bir protein kaynağı olmaları sebebiyle günlük beslenmede önemli bir rol oynayan baklagiller besinsel lifler, dirençli nişasta, vitamin ve mineraller ile bazı fitokimyasallar gibi pek çok bileşiği de önemli oranda içermektedir. Bu çalışmada, Çorum İl'inde yetiştirilen baklagillerden (nohut, fasulye, bezelye, kırmızı ve yeşil mercimek) elde edilen unların kimyasal (rutubet, kül), besinsel (protein, yağ, nişasta, lif) ve antibesinsel (fitik asit) bileşimleri ile termal (Rapid Visco Analyser, RVA) özellikleri saptanmıştır. Ayrıca baklagillerin öğütülmesi ile elde edilen unlar belirli oranlarda (% 10, 15 ve 20) buğday ununa ilave edilerek elde edilen hamurların reolojik özellikleri belirlenmiştir. Baklagil unlarının toplam fitik asit miktarları 5.95 ile 11.77 mg/g değerleri arasında değişirken, toplam besinsel lif içerikleri ise %14.2 ile %24.4 değerleri arasında saptanmıştır. Farklı baklagil unlarının jelatinizasyon sıcaklıkları 63.7 °C (nohut) ile 78.6 °C (fasulye) arasında değişmiştir. Farinogram parametreleri incelendiğinde, baklagil unlarının maksimum % 15 oranında buğday ununa katılmasının reolojik özellikler bakımından optimum olduğu sonucuna varılmaktadır