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Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks

Yıl 2022, Cilt: 12 Sayı: 3, 1539 - 1549, 01.09.2022
https://doi.org/10.21597/jist.1087050

Öz

The aim of this study is to determine the suitability of ancient wheat (einkorn and emmer) flours to increase functional properties such as phenolic content and antioxidant activity of gevreks. The einkorn and emmer wheat flour was replaced up to 100% ratio with refined wheat flour in gevrek formulation. Experiments were conducted according to (2×5)×2 factorial design. Some physical, chemical, functional and sensory properties of those gevreks were determined and compared with control gevreks prepared with wheat flour. Einkorn flour usage gave higher lightness and lower redness to gevrek samples compared to emmer flour. Also, gevrek containing emmer had the lowest width (17.13 mm) and hardness (3398.59 g) as well as similar thickness and fracturability to gevrek containing einkorn. Increasing the ancient wheat flour ratio markedly improved all of the measured chemical and nutritional properties of the gevrek samples. Among the ancient wheat flours, emmer flour revealed a higher fat, antioxidant activity (DPPH, FRAP and CUPRAC) value and phenolic content than einkorn flour in gevreks. With the addition of einkorn flour, richer Ca, Fe and Mg contents were obtained in gevrek samples. It has been determined that the sensory properties of the gevreks produced with the addition of einkorn provide more acceptable products.

Kaynakça

  • AACC, 2000. American Association of Cereal Chemists, Approved Methods of the AACC. 10th ed., St. Paul, MN, USA.
  • Abdel-Aal ESM, Young JC, Rabalski I, Hucl P, Fregeau-Reid J, 2007. Identification and quantification of seed carotenoids in selected wheat species. Journal of Agricultural and Food Chemistry, 55(3): 787-794.
  • Adeola AA, Ohizua ER, 2018. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Science & Nutrition, 6(3): 532-540.
  • Adom KK, Liu RH, 2002. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50(21): 6182-6187.
  • Adom KK, Sorrells ME, Liu RH, 2003. Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry, 51(26): 7825-7834.
  • Adom KK, Sorrells ME, Liu RH, 2005. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Journal of Agricultural and Food Chemistry, 53(6): 2297-2306.
  • Akbay C, Tiryaki GY, Gül A, 2007. Consumer characteristics influencing fast food consumption in Turkey, Food Control, 18(8): 904-913.
  • Anonymous, 2014. Türkiye’nin fast food ürünleri [online], Döner Haber, http://www.turkdoner.com/index.php?tekh=170 [Ziyaret Tarihi: 18.05.2021].
  • Apak R, Güclü K, Özyürek M, Celik SE, 2008. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) Assay, Microchimica Acta, 160 (4): 413-419.
  • Atak M, 2017. Buğday ve Türkiye buğday köy çeşitleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 22(2): 71-88
  • Beta T, Nam S, Dexter JE, Sapirstein HD, 2005. Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions, Cereal Chemistry, 82 (4): 390-393.
  • Cankurtaran Kömürcü T, 2021. Investigation of the functional properties of some germinated ancient wheat and their use in noodle and bread production. Ph.D Thesis, Necmettin Erbakan University, Konya, Turkey.
  • Cankurtaran T, Bilgiçli N, 2019. Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta. Journal of Food Science and Technology, 56(6): 2845-2854. Cubadda R, Marconi E, 1996. Technological and nutritional aspects in emmer and spelt, in: S. Padulosi, K. Hammer and J. Heller (Eds.), Hulled wheats, promoting the conservation and used of underutilized and neglected crops, Proceedings of the first international workshop on hulled wheats, IPGRI, Rome, pp. 203-211.
  • Dhanavath S, Prasada Rao UJS, 2017. Nutritional and nutraceutical properties of Triticum dicoccum wheat and its health benefits: An overview. Journal of Food Science, 82(10): 2243-2250.
  • Ercan R, 1986. Bazı ekmeklik buğdaylar ile un ve kepeklerinin mineral elementleri üzerinde araştırma. Gıda, 11(4).
  • Fares C, Codianni P, Nigro F, Platani C, Scazzina F, Pellegrini N, 2008. Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes. Journal of the Science of Food and Agriculture, 88(14): 2435-2444.
  • Fingerová H, Koplík R. 1999. Study of minerals and trace element species in soybean flour. Fresenius' Journal of Analytical Chemistry, 363(5): 545-549.
  • Gyamfi MA, Yonamine M, Aniya Y, 1999. Free radical scavenging action of medical herbs from ghane: thonningia sanguinea on experimentally-induced liver injuries. General Pharma, 32 (6): 661-667.
  • Haug W, Lantzsch HJ, 1983. Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1426.
  • Hidalgo A, Alamprese C, Marti A, Galli S, Terno AB, Brandolini A, 2020. Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta, LWT- Food Science and Technology, 133, 109932.
  • Hidalgo A, Brandolini A, 2011. Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours. Journal of Cereal Science, 54(1): 90-97.
  • Hidalgo A, Brandolini A, 2014. Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture, 94(4): 601-612.
  • Laddomada B, Caretto S, Mita G, 2015. Wheat bran phenolic acids: bioavailability and stability in whole wheat-based foods. Molecules, 20(9): 15666-15685.
  • Lauková M, Minarovičová L, Karovičová J, Kohajdová Z, 2019. Quality evaluation of sweet potato powder-enriched cereal products. Food Science and Technology International, 25(6): 523-532.
  • Mudgil, D., Barak, S., & Khatkar, B. S. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT, 80, 537-542. Naczk M, Shahidi F, 2004. Extraction and Analysis of phenolics in food. Journal of Chromatography A, 1054(1-2): 95-111.
  • Nakov G, Brandolini A, Ivanova N, Dimov I, Stamatovska V, 2018. The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of Cereal Science, 83, 116-122.
  • Pınarlı İ, İbanoğlu Ş, Öner MD, 2004. Effect of storage on the selected properties of macaroni enriched with wheat germ. Journal of Food Engineering, 64(2): 249-256.
  • Sokrab AM, Ahmed IAM, Babiker EE, 2012. Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. Journal of the Saudi Society of Agricultural Sciences, 11(2): 123-128.
  • Stevenson LEO, Phillips F, O'sullivan K, Walton J, 2012. Wheat bran: ıts composition and benefits to health, a european perspective. International Journal of Food Sciences and Nutrition, 63(8): 1001-1013.
  • Tugay O, Ertuğrul K, Yıldıztugay E, 2004. Başarakavak konya kasabası etnobotanik alan araştırması 2004. TÜBA-KED Türkiye Bilimler Akademisi Kültür Envanteri Dergisi, (4): 245-256.
  • Turkut GM, Çakmak H, Tavman Ş, 2015. Proteince zenginleştirilmiş izmir gevreğinin kuruma davranışının incelenmesi. Pamukkale Universitesi Mühendislik Bilim Dergsi, 21(9): 421-427.
  • Vitali D, Dragojević IV, Šebečić B, 2009. Effects of ıncorporation of ıntegral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4): 1462-1469.
  • Yilmaz VA, 2020. Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur. Journal of Food Science and Technology, 57(10): 3874-3883.
  • Zengin G, 2015. Bazı ilkel buğdaylarda kalite parametrelerinin belirlenmesi üzerine bir araştırma, Yüksek lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü.
  • Zhou K, Su L, Yu L, 2004. Phytochemicals and antioxidant properties in wheat bran. Journal of Agricultural and Food Chemistry, 52(20): 6108-6114.
Yıl 2022, Cilt: 12 Sayı: 3, 1539 - 1549, 01.09.2022
https://doi.org/10.21597/jist.1087050

Öz

Kaynakça

  • AACC, 2000. American Association of Cereal Chemists, Approved Methods of the AACC. 10th ed., St. Paul, MN, USA.
  • Abdel-Aal ESM, Young JC, Rabalski I, Hucl P, Fregeau-Reid J, 2007. Identification and quantification of seed carotenoids in selected wheat species. Journal of Agricultural and Food Chemistry, 55(3): 787-794.
  • Adeola AA, Ohizua ER, 2018. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Science & Nutrition, 6(3): 532-540.
  • Adom KK, Liu RH, 2002. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50(21): 6182-6187.
  • Adom KK, Sorrells ME, Liu RH, 2003. Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry, 51(26): 7825-7834.
  • Adom KK, Sorrells ME, Liu RH, 2005. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Journal of Agricultural and Food Chemistry, 53(6): 2297-2306.
  • Akbay C, Tiryaki GY, Gül A, 2007. Consumer characteristics influencing fast food consumption in Turkey, Food Control, 18(8): 904-913.
  • Anonymous, 2014. Türkiye’nin fast food ürünleri [online], Döner Haber, http://www.turkdoner.com/index.php?tekh=170 [Ziyaret Tarihi: 18.05.2021].
  • Apak R, Güclü K, Özyürek M, Celik SE, 2008. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) Assay, Microchimica Acta, 160 (4): 413-419.
  • Atak M, 2017. Buğday ve Türkiye buğday köy çeşitleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi, 22(2): 71-88
  • Beta T, Nam S, Dexter JE, Sapirstein HD, 2005. Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions, Cereal Chemistry, 82 (4): 390-393.
  • Cankurtaran Kömürcü T, 2021. Investigation of the functional properties of some germinated ancient wheat and their use in noodle and bread production. Ph.D Thesis, Necmettin Erbakan University, Konya, Turkey.
  • Cankurtaran T, Bilgiçli N, 2019. Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta. Journal of Food Science and Technology, 56(6): 2845-2854. Cubadda R, Marconi E, 1996. Technological and nutritional aspects in emmer and spelt, in: S. Padulosi, K. Hammer and J. Heller (Eds.), Hulled wheats, promoting the conservation and used of underutilized and neglected crops, Proceedings of the first international workshop on hulled wheats, IPGRI, Rome, pp. 203-211.
  • Dhanavath S, Prasada Rao UJS, 2017. Nutritional and nutraceutical properties of Triticum dicoccum wheat and its health benefits: An overview. Journal of Food Science, 82(10): 2243-2250.
  • Ercan R, 1986. Bazı ekmeklik buğdaylar ile un ve kepeklerinin mineral elementleri üzerinde araştırma. Gıda, 11(4).
  • Fares C, Codianni P, Nigro F, Platani C, Scazzina F, Pellegrini N, 2008. Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes. Journal of the Science of Food and Agriculture, 88(14): 2435-2444.
  • Fingerová H, Koplík R. 1999. Study of minerals and trace element species in soybean flour. Fresenius' Journal of Analytical Chemistry, 363(5): 545-549.
  • Gyamfi MA, Yonamine M, Aniya Y, 1999. Free radical scavenging action of medical herbs from ghane: thonningia sanguinea on experimentally-induced liver injuries. General Pharma, 32 (6): 661-667.
  • Haug W, Lantzsch HJ, 1983. Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34, 1423-1426.
  • Hidalgo A, Alamprese C, Marti A, Galli S, Terno AB, Brandolini A, 2020. Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta, LWT- Food Science and Technology, 133, 109932.
  • Hidalgo A, Brandolini A, 2011. Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours. Journal of Cereal Science, 54(1): 90-97.
  • Hidalgo A, Brandolini A, 2014. Nutritional properties of einkorn wheat (Triticum monococcum L.). Journal of the Science of Food and Agriculture, 94(4): 601-612.
  • Laddomada B, Caretto S, Mita G, 2015. Wheat bran phenolic acids: bioavailability and stability in whole wheat-based foods. Molecules, 20(9): 15666-15685.
  • Lauková M, Minarovičová L, Karovičová J, Kohajdová Z, 2019. Quality evaluation of sweet potato powder-enriched cereal products. Food Science and Technology International, 25(6): 523-532.
  • Mudgil, D., Barak, S., & Khatkar, B. S. (2017). Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT, 80, 537-542. Naczk M, Shahidi F, 2004. Extraction and Analysis of phenolics in food. Journal of Chromatography A, 1054(1-2): 95-111.
  • Nakov G, Brandolini A, Ivanova N, Dimov I, Stamatovska V, 2018. The effect of einkorn (Triticum monococcum L.) whole meal flour addition on physico-chemical characteristics, biological active compounds and in vitro starch digestion of cookies. Journal of Cereal Science, 83, 116-122.
  • Pınarlı İ, İbanoğlu Ş, Öner MD, 2004. Effect of storage on the selected properties of macaroni enriched with wheat germ. Journal of Food Engineering, 64(2): 249-256.
  • Sokrab AM, Ahmed IAM, Babiker EE, 2012. Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. Journal of the Saudi Society of Agricultural Sciences, 11(2): 123-128.
  • Stevenson LEO, Phillips F, O'sullivan K, Walton J, 2012. Wheat bran: ıts composition and benefits to health, a european perspective. International Journal of Food Sciences and Nutrition, 63(8): 1001-1013.
  • Tugay O, Ertuğrul K, Yıldıztugay E, 2004. Başarakavak konya kasabası etnobotanik alan araştırması 2004. TÜBA-KED Türkiye Bilimler Akademisi Kültür Envanteri Dergisi, (4): 245-256.
  • Turkut GM, Çakmak H, Tavman Ş, 2015. Proteince zenginleştirilmiş izmir gevreğinin kuruma davranışının incelenmesi. Pamukkale Universitesi Mühendislik Bilim Dergsi, 21(9): 421-427.
  • Vitali D, Dragojević IV, Šebečić B, 2009. Effects of ıncorporation of ıntegral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chemistry, 114(4): 1462-1469.
  • Yilmaz VA, 2020. Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur. Journal of Food Science and Technology, 57(10): 3874-3883.
  • Zengin G, 2015. Bazı ilkel buğdaylarda kalite parametrelerinin belirlenmesi üzerine bir araştırma, Yüksek lisans Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü.
  • Zhou K, Su L, Yu L, 2004. Phytochemicals and antioxidant properties in wheat bran. Journal of Agricultural and Food Chemistry, 52(20): 6108-6114.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Tekmile Cankurtaran 0000-0001-7281-209X

Erken Görünüm Tarihi 26 Ağustos 2022
Yayımlanma Tarihi 1 Eylül 2022
Gönderilme Tarihi 13 Mart 2022
Kabul Tarihi 13 Mayıs 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 12 Sayı: 3

Kaynak Göster

APA Cankurtaran, T. (2022). Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks. Journal of the Institute of Science and Technology, 12(3), 1539-1549. https://doi.org/10.21597/jist.1087050
AMA Cankurtaran T. Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks. Iğdır Üniv. Fen Bil Enst. Der. Eylül 2022;12(3):1539-1549. doi:10.21597/jist.1087050
Chicago Cankurtaran, Tekmile. “Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks”. Journal of the Institute of Science and Technology 12, sy. 3 (Eylül 2022): 1539-49. https://doi.org/10.21597/jist.1087050.
EndNote Cankurtaran T (01 Eylül 2022) Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks. Journal of the Institute of Science and Technology 12 3 1539–1549.
IEEE T. Cankurtaran, “Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks”, Iğdır Üniv. Fen Bil Enst. Der., c. 12, sy. 3, ss. 1539–1549, 2022, doi: 10.21597/jist.1087050.
ISNAD Cankurtaran, Tekmile. “Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks”. Journal of the Institute of Science and Technology 12/3 (Eylül 2022), 1539-1549. https://doi.org/10.21597/jist.1087050.
JAMA Cankurtaran T. Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks. Iğdır Üniv. Fen Bil Enst. Der. 2022;12:1539–1549.
MLA Cankurtaran, Tekmile. “Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks”. Journal of the Institute of Science and Technology, c. 12, sy. 3, 2022, ss. 1539-4, doi:10.21597/jist.1087050.
Vancouver Cankurtaran T. Use of Ancient Wheat (Einkorn and Emmer) to Improve the Nutritional and Functional Properties of Gevreks. Iğdır Üniv. Fen Bil Enst. Der. 2022;12(3):1539-4.