Enhancing nutritional and functional properties of rice starch by modification with Matcha extract.

The aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native rice starch. At the highest level of extract addition, total phenolic and flavonoid content reached 129.54 mg/100 g and 40.16 mg/100 g, respectively, as no phenolic or flavonoid content was detected in control. In addition, the highest DPPH and FRAP values were determined to be 296.62 µmol TE/100 g and 814.89 mg/100 g, respectively, at the highest extract addition level. Treatment with matcha extract significantly reduced the eGI of native rice starch from to 94.61 to 64.63, while resistant starch was increased from 0.90 to 33.43%. According to the physiochemical analysis, there was a positive correlation between the extract ratio and the water-holding capacity of rice starch due to the high hydrophilic capacity of the phenolic compounds. In addition, the solubility and swelling power of starch were increased by treatment with matcha extract, but high temperatures had a negative effect on these physicochemical properties.

Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread.

The study aimed to produce instant dried baker's yeast (BY) by conventional or infrared-assisted refractance window drying (RWD or InfraRWD, respectively) and compare their bakery performance with commercial BY. According to the findings of the study, the total yeast count was higher than 9.60 log cfu/g in all dried BY samples, and the lowest viability was obtained in BY dried by InfraRWD at 50°C. In general, BY produced by RWD increased the physical quality parameters of bread such as specific volume, total cell count, and the number of cell areas of bread crumbs. Moreover, bread leavened by BY dried by RWD slowed down the staling rate of bread, while infrared assistance accelerated the staling. Sensorial analysis showed that bread produced by refractance window dried BY was more acceptable than commercial BY. In a conclusion, RWD can be an effective alternative to the production of instant baker's yeast, but the most quality features of BY has negatively affected by infrared assistance. PRACTICAL APPLICATION: In the drying of baker's yeast, promising advantages can be obtained by refractance window drying. The higher specific volume and superior bread crumb with a retarded staling rate were determined when bread was produced by the refractance window. This is the first time that RWD and InfraRWD have been used for the production of instant baker's yeast and it has several practical applications for bread quality.

Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia.

Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for comparing the health-related effects and processing performance of a variety of whole grains. The expected glycemic index (eGI) flours of chia was determined to be quite low, and flours except quinoa can be classified as low GI foods. The highest resistant starch (RS) content (4.76 g/100 g) was found in amaranth flour, and it was followed by buckwheat (1.27 g/100 g). The amaranth had the highest stimulation effect on the growth of probiotics and increased the count of L. acidophilus and B. bifidum as 4.57 and 2.26 log CFU/ml, respectively. Moreover, chia flour showed a positive effect on the growth of L. acidophilus whereas it negatively affected B. bifidum compared to the control. A significant correlation was detected between rapidly available glucose content and eGI. On the other hand, a significant relationship between RS and the growth rate of probiotics was reported.

Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.

The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.

Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza).

Objective:Boza is a fermented cereal beverage which is produced by co-culture fermentation of lactic acid bacteria and yeasts. In addition to the nutritional properties of cereals used in the production, it is also suitable to be gaining functional properties by fermenting with probiotic microorganisms.Methods: In this study, protein content of probiotic boza was increased by the addition of gluten, zein and chickpea flour and the volatile compounds formed during co-culture fermentation of the cereal medium with Lactobacillus acidophilus, Bifidobacterium bifidum and Saccharomyces boulardii were determined.Results: It was determined that chickpea added boza provided the highest cell counts of Lactobacillus acidophilus (7.92 logs CFU/g), Bifidobacterium bifidum (7.32 log CFU/g) and Saccharomyces boulardii (3.26 log CFU/g) during storage. With the addition of gluten, the protein content of the sample was enriched four times more when compared with control boza. During fermentation and storage, a total of 36 different compounds were identified with the major compounds as 9,12-octadecadienoic acid, 9-octadecenoic acid, hexadecanoic acid and hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl)ethyl ester. The concentration of volatile compounds generally decreased during storage of samples. According to Principle Cluster Analysis results, enriched protein samples had similar projections due to their fatty acid contents and the main difference was shown in the control sample.Conclusions: The results of this study indicate that chickpea, single or mixture with cereals, can be a good substrate for probiotic microorganism production for acceptance as probiotic foods.

The Combined Usage of ß-Cyclodextrin and Milk Proteins in Microencapsulation of Bifidobacterium bifidum BB-12.

The present study aimed to determine the effects of combined usage of ß-cyclodextrin with whey protein isolate and sodium caseinate on the microencapsulation of Bifidobacterium bifidum-BB12 by spray drying.From the results, the highest count of B. bifidum was provided by whey protein isolate as 8.62 log CFU/g. The increasing concentration of ß-cyclodextrin considerably increases gastric and intestinal resistance to B. bifidum cells. In the gastric and intestinal test, the highest protection was determined in whey protein isolate substituted with 10% ß-cyclodextrin with reduction rates of 0.98 and 3.30%, respectively. Moreover, free cells did not survive in the same gastric conditions. The lowest hygroscopicity was determined in whey protein isolate as 8.57%. It must be noted that increasing ß-cyclodextrin concentration in carrier material combination led to an increase in hygroscopicity of microcapsules. In general, substitution with ß-cyclodextrin increased the particle size of microparticles, and microcapsules produced with whey protein isolate had a smaller size than that of sodium caseinate.

The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production.

To date, the probiotic product development studies have mostly focused on dairy-based foods. However, endowing bakery products with probiotic properties not only provides a variety in food selection but would also potentially improve public health when the consumption rates are taken into consideration. This study aimed to incorporate single- and double-layered microcapsules containing Saccharomyces boulardii, Lactobacillus acidophilus, and Bifidobacterium bifidum, produced by spray drying and chilling, in cake production. Microcapsules were added after baking to the three different types of cakes (cream-filled, marmalade-filled, and chocolate-coated). Additionally, the microcapsules were injected into the center of the cake mix and baked at 200 °C for 20 min, for plain cake only. After baking of plain cakes, the count of S. boulardii and L. acidophilus as determined in the double-layered microcapsules produced by spray chilling was 2.9 log cfu/g. The survivability rates of S. boulardii and L. acidophilus were also determined as 67.4 and 70.7% in this microcapsule, respectively. However, there were no viable B. bifidum detected after baking. The free forms of these probiotics did not survive in any plain cake experiments. Single-layered microcapsules produced by spray chilling provided a better protective effect on the probiotics in cream-filled and marmalade-filled cake samples during storage, particularly the cream-filled cakes. This study showed that combined spray chilling and spray drying microencapsulation techniques (double-layered microcapsules) could increase the survivability of probiotic microorganisms during the cake baking process. During storage, the cake samples had a near neutral pH value, and the textural properties deteriorated due to staling. However, cake staling had a limited effect on the sensorial attributes of the cakes and the samples could be readily consumed after storage for 90 days.

Microbiological and chemical properties of wet tarhana produced by different dairy products.

This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir. After fermentation, counts of total yeast, LAB, and total mesophilic aerobic bacteria were 7.57, 8.26 and 7.64 log CFU/g, respectively. The values of pH and titratable acidity were measured as 4.78 and 4.68% in terms of lactic acid, respectively, at the end of fermentation. Lactic acid content increased from 3.31 to 10.82 g/kg throughout fermentation. A total of 72 volatile compounds were recorded during fermentation and 44 of these were identified by GC-MS. The most abundant compounds identified in the tarhana samples were hexadecanoic acid and 9,12-octadecadienoic acid. Moreover, ABTS antioxidant activity results of all formulations were measured in the range of 15.86 and 19.31 µmol TE/g at the end of fermentation and it was independent of the fermentation period.

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.).

The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.02 mm, 84.40 kg/100 L, and 44.27 g, respectively. The gelatinization onset, peak, and end temperatures were measured as 61.12 °C, 64.35 °C, and 75.65 °C, respectively. The water activity, moisture content, total protein, lipid, and crude fiber contents of the blue corn sample were detected as 0.44, 9.39%, 13.13%, 4.30%, and 2.68%, respectively. Total starch and resistant starch contents of blue corn were determined as 63.94% and 8.89%, respectively. Also, total monomeric anthocyanin content and antioxidant capacity of blue corn were detected as 915.43 mg CGE/kg and 7.99 µmol TE/g, respectively. Additionally, the major fatty acids detected in blue corn samples were palmitic, stearic, oleic, and linoleic acids. PRACTICAL APPLICATION: Blue corn can be utilized in the production of enjoyable and healthier snacks, such as popcorn and chips, because of its color and high phenolic, anthocyanin, and fiber contents.