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Öğe Effect of Resistant Starch Addition on The Mineral Matter, Yield, Color and Sensory Properties of Salted Yoghurt(GIDA VE YEM KONTROL MERKEZ ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ, 2019) Kaygısız, Meral; Dündar, Ayşe Neslihan; Polat, Ferhat; Kadıoğlu, Burcu; Uğur, NagihanObjective: Yoghurt is a high nutritional value but short lived product and some traditional methods areapplied to extend shelf life of it. Functional properties has been brought to product by using high fiber contentcomponents like Resistant Starch (RS). Moreover, it was seen an advantage of using RS which has suchproperties as bulking, gelling, stabilizing, and tissue improving.Materials and Methods:In the study, 0; 2,5; 5,0; 7,5; 10 % of RS were added to yoghurts which include0,15 and 1,5%.fat and, mineral matter, yield, color and sensory properties were analysed.Results and Conclusion: Effect of addition of RS on mineral matter, yield, a* and b* values weresignificant (p?0,05) while its effect on L* value was insignificant. Effect of fat content of raw materials onmineral matter, yield, L*, a* and b* values were significant (p?0,05).The effect of RS addition on color-appearance, odor and taste scores was insignificant while its effect onconsistency and total sensory score was significant (p?0,05). The effect of fat on color-appearance wasinsignificant while its effect on odor, consistency, taste, total sensory points were found important (p?0,05).Öğe Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2021) Dündar, Ayşe Neslihan; Aydin E.; Yildiz E.; Parlak O.As a direct consequence of understanding the importance of the relationship between health and food, the interest in healthy recipes has increased. In the present study, wheat flour was used to replace chia seed (CS) in the cracker formulation (control) at levels of 10, 20, and 30% (w/w) and fat content was reduced by 25, 50, and 75% for the production of low-fat crackers. The physicochemical, textural, sensorial properties of the crackers were investigated. It was determined that CS had high a dietary fiber (38.7%), protein (21.78%), and fat (28.69%) content. The cracker sample containing 25% fat and 30% chia seed had the highest amounts of protein (14.49%) and dietary fiber (16.70%). CS could provide positive effects on health in terms of its high fiber content and low carbohydrate value. Six different fatty acids (FAs) were determined in the cracker samples. By reducing fat and increasing chia seed amount; oleic, linoleic, α-linolenic increased compared to the control sample, whereas the palmitic acid amount decreased significantly. According to the sensorial evaluation, the crackers were acceptable. It was also determined that CS was a suitable supplementation for low-fat products.Öğe Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies(Korean Society Food Science & Technology-Kosfost, 2019) Sahan, Yasemin; Aydin, Emine; Dündar, Ayşe Neslihan; Altiner, Dilek Dulger; Celik, Guler; Gocmen, DuyguIn presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.Öğe Impact of Chlorella vulgaris biomass substitution on in vitro bioaccessibility of cookies(International Society of Academicians, 2024) Dündar, Ayşe Neslihan; Aygün, Ahmet; Şahin, Oya IrmakThis study aimed to produce low-fat cookies (C) by substituting Chlorella vulgaris biomass (0.5% CB1, 1.0% CB2, and 1.5% CB3) and investigating the bioavailability of minerals, total phenolic content, and antioxidant capacities of the cookies. Chlorella sp. microalgae is recognized for its high phenolic content, antioxidant capacity, and as a source of essential minerals. Extractable and hydrolyzable fractions were prepared to determine the total phenolic content and antioxidant capacity. The total phenolic content of CB samples ranged from 200.82 to 274.07 mg GAE/g, with bioaccessibility values from 32.31 to 47.26 mg GAE/g. The CUPRAC method provided the highest antioxidant capacity values (116.57-154.38 µmol TE/g), while the ABTS method showed the highest bioaccessibility values (6.76-9.21 µmol TE/g). Mineral content analysis (Na, Mg, P, K, Ca, Mn, Fe, Cu, Zn, and Se) revealed significant enhancements in the CB samples compared to controls, showing an approximate 2-fold increase in mineral bioaccessibility. Despite extensive research on microalgae-fortified foods, there is a notable gap in knowledge regarding their "in vitro bioaccessibility." This study aims to pioneer the exploration of bioaccessibility and highlight the positive impact of algae-based food consumption on human health.Öğe Optimization of ultrasound-assisted extraction of total phenolics and anthocyanin from purple onion peel(International Society of Academicians, 2025) Zorlu, Ayşegul; Dündar, Ayşe Neslihan; Şahin, Oya IrmakPurple onion (Allium cepa L.) peels, an abundant agro-industrial by-product, are particularly rich in flavonoids and anthocyanins with strong antioxidant potential. The effective recovery of these biologically active compounds enables the conversion of plant residues into high value-added products, supporting both clean-label ingredient development approaches and circular bioeconomy strategies. This study aimed to optimize ultrasound-assisted extraction (UAE) conditions to maximize the yield of total phenolic content (TPC) and total monomeric anthocyanins (TMAC) from purple onion peel s. A central composite design based on response surface methodology (RSM) was employed to systematically investigate the effects of four independent variables: ethanol concentration (0-100%), solvent-to-solid ratio (10-60 mL/g), extraction temperature (20-60 °C), and extraction time (30-120 min). The results indicated that solvent composition, temperature, and duration significantly influenced bioactive compound recovery. TPC ranged from 237.06 to 1230.96 mg GAE/100 g, while TMAC varied between 1645.84 and 12357.50 mg/kg. Multi-response optimization identified 95% ethanol, 55 mL/g solvent-to-solid ratio, 40 °C, and 105 min as optimal conditions, which were subsequently validated through confirmatory experiments. Extracts obtained under these optimized conditions exhibited desirable color parameters, low water activity values (0.20-0.52), indicating high stability and functional applicability in various formulations. Overall, the integration of UAE with RSM offers an efficient, scalable, and environmentally friendly approach for the extraction of natural pigments and antioxidants from purple onion peels, emphasizing their value as a sustainable ingredient source for food, nutraceutical, and related applications.Öğe Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients(Czech Academy of Agricultural Sciences, 2021) Parlak, Özen; Dündar, Ayşe NeslihanThe aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glycerol monostearate (GMS, G): 0.4%]. The effects of stabilisers and dried fruits on the physicochemical and sensory properties of cookies were investigated. The protein content was significantly higher (P < 0.05) in the cookies including R with pectin (PR), Cu with pectin (PCu), and A with pectin (PA). The amount of phenylalanine (Phe) was significantly higher (P < 0.05) in PR. The values of dietary fibre were the highest in the A cookies, while the lowest values appeared in the control (C). In the sensory evaluation (appearance, tasting properties, and affordability), it was found that PD (pectin with dries dates) was chosen as the best cookie (P < 0.05).Öğe Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen(John Wiley and Sons Inc, 2022) Dündar, Ayşe NeslihanThe purpose of this study was to investigate the use of bee pollen (BP; 5%, 10%, 15%) as a functional ingredient in cookies. Evaluation of physicochemical and sensory properties with total phenolic content (TPC) and antioxidant capacities in extractable, hydrolyzable, and bioaccessible fractions of enriched cookies was studied. With the addition of BP, carbohydrate content of the cookies decreased, while ash, total protein and total fat content, spread ratio (SR), the browning index, and hardness of the cookies increased. TPC of the enriched cookies were determined as 352.70–401.13 mg/100 g, of which 92.27%–93.16% were hydrolyzable phenolic content, and only 8.55%–9.26% of the TPC were bioaccessible. In addition, the cookies produced with the addition of BP were accepted in terms of their sensory properties. In the light of the information obtained, it can be said that BP is an ingredient that can improve the quality criteria while improving the functional properties of the cookies. Practical applications: There is limited information about functional and physico-chemical properties of pollen-fortified cookies. There are scarcely any studies in the literature on the hydrolyzable and bioaccessible of TPC and antioxidant capacity in pollen (none in products with pollen). In this study, the cookies were fortified with BP and the physico-chemical, sensory attributes, extractable, hydrolyzable, and bioaccessible of TPC, antioxidant capacities (two different methods; ABTS and DPPH) of the developed products were evaluated.Öğe Use of chia seed on regular and low-fat crackers, their antioxidant properties, and in-vitro bioaccessibility(Gültekin ÖZDEMİR, 2021) Dündar, Ayşe Neslihan; Yıldız, Elif; Parlak, Özen; Aydın, EmineAlthough having functional properties, fat is known to be adversely effective in case of high consumption. High fat consumption causes health disorders such as obesity, cardiovascular diseases and high blood pressure, insulin balance disorders and cancer. For this reason, it is important to reduce fat consumption and create food formulations rich in bioactive components. In the scope of this study, CS (Chia seed) was replaced with wheat flour 10%, 20%, and 30% (w/w) and the fat amount was decreased in 25%, 50%, 75% (w/w) ratios for formulating low-fat crackers, and the antioxidative potential of the samples was evaluated. Extractable, hydrolysable, bioaccessible phenolic fractions of samples were analyzed in terms of TEACABTS, TEACCUPRAC, TEACDPPH and Total Phenolic Content (TPC) (Folin Ciocalteu’s method). CS replacement was determined to be more effective than a fat reduction on AC and TPC results of samples. By 25, 50 and 100% fat reduction of extractable, hydrolysable and bioaccessible phenolic fractions, TEACABTS values increased respectively as 5.87%, 9.33% and 12.11%. 75% fat reduced-30% CS supplemented sample was 91.0% higher than 100% fat including-30% CS supplemented sample and 143.4% higher than the control sample in terms of TEACABTS for bioaccessible phenolic fractions. The dietary fiber, protein content and fatty acid composition are thought to be effective in the potential of CS. It is proved that CS could be expressed as a convenient pseudo-cereal for functional food formulations.Öğe What have been highly pointed in bread and sourdough researches: using bibliometric analysis as a powerful tool(International Society of Academicians, 2022) Sokmen, Ozen; Gürçam, Özlem Sökmen; Dündar, Ayşe Neslihan; Sarıcaoğlu, Furkan TürkerIn this study provided the opportunity to create a coherent general perspective towards research trends and basic studies in the literature, especially about “bread” and “sourdough”. The objective of this study is to analyze the evolution of trends in research topics in different countries and across the years (from 1989 to March 2021) in the literature on bread and sourdough by means of a term map analysis. In this regard, the present study was designed to reveal the hot topics. A total of 338 scientific papers were retrieved from the Web of Science (WOS) between 1989 and March 2021. VOSviewer software program was used to visualize these articles. 275 of these 338 articles consist of documents written in the field of “Food Science Technology”. The author with the most articles was Gobbetti M. It was found out that the most contributing publication to the field was the article entitled “Impact of sourdough on the texture of bread”. Italy stands out in studies compared to other countries, with the most published author is Italian. It was observed that studies on bread and yeast increased over the years with the advancement of technology and that different studies were carried out on bread and sourdough.
