In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat formulations composed the mixture flour three (wheat–legume ratio 80:20). Mixture design approach was used to determine effect interactions between pea, chickpea soy on properties produced wheat–legume mixture. addition, product optimization carried out by using ridge analysis optimum proportions based samples. Chickpea found be highest desired component...

In the world, breads were wasted by consumers due to staling and aim of study is develop a new snack food fortification wheat chips with stale bread flour (SBF). The effect process variables on some chemical properties fatty acid investigated response surface methodology. coefficient determination (R2) models ranged from 0.61 0.92, revealing that adequately explained variability in responses. acrylamide enriched increased both increasing frying temperature SBF content. addition into dough...

Sakin, M. A., Sayaslan, Duzdemir, O. and Yuksel, F. 2011. Quality characteristics of registered cultivars advanced lines durum wheats grown in different ecological regions Turkey. Can. J. Plant Sci. 91: 261–271. In this study, pasta-quality-associated 25 wheat genotypes were investigated. Durum consisted 13 experimental 12 that three locations Turkey for 2 yr. Genotype, location, year their interactions found to be statistically significant terms all investigated quality characteristics....

The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, 10% w/w). Lipid content the samples were in range 45.57–27.46 g/100 g lipid decreased (by 40%) significantly (P < 0.05) incorporation PPF. Minimum maximum hardness levels 13.32 kg 22.64 kg, as determined control sample 8 PPF, respectively. Total phenolic 364.7–1107.2 mgGAE/kg...

Abstract In this study, blends of grape molasses, sesame paste and honey were prepared at different ratios according to the mixture design some physicochemical, rheological, bioactive sensory properties final studied create optimum formulation for product. The results showed that components had significant change on parameters ( P < 0.05). Sugar composition samples changed significantly by addition molasses which resulted an increase in fructose glucose. Grape blend provided a increment...

Many ecological regions of Turkey are suitable for the production durum wheat, and therefore yield quality this wheat should be improved. In study, stability properties associated with pasta 25 (Triticum Desf.) genotypes grown in 3 different locations (Tokat-Kazova, Diyarbakır, Sivas-Ulaş) 2 years (2005-2006, 2006-2007) were investigated. Durum composed 12 registered varieties 13 advanced experimental lines. Field trials conducted a randomized complete block design replications. Protein...

In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced some physicochemical textural properties, fatty acid composition sensory quality of investigated. An increase in values parameters chips, namely hardness, dry matter, ash acids levels, was observed increasing concentration formulation. Barley addition provided a significant oil uptake reduction as content control sample 27.23% while that samples 30% 18.21%....

Dynamic oscillatory shear rheological characteristics of honey samples from different floral sources were evaluated using frequency sweep test and stress at three temperatures (10, 15, 20°C). All showed liquid-like behavior because the loss modulus was significantly greater than elastic modulus. Pine highest complex viscosity (86.33 Pa s 10°C), while lowest observed in citrus (22.15 s) same temperature. Temperature dependency modeled by Arrhenius model activation energy values honeys ranged...

Bu çalışmanın amacı farklı konsantrasyonlarda (% 0-10-15-20) keten tohumu ile zenginleştirilmiş geleneksel ev tipi eriştelerin yağ asidi bileşiminin yanında bazı fizikokimyasal, pişme ve duyusal karakteristiklerini araştırmaktır. Zenginleştirilmiş erişte hamuruna şekil verilmesini takiben örnekler kurutulmuş analizleri gerçekleştirilmiştir. Örneklerin nem içerikleri % 8.81-12.93 aralığında değişmiş ilavesiyle önemli bir azalma bulunmuştur (P< 0.05). 20 kontrol örneğinde belirlenen...

In this study, traditional homemade noodles were enriched with raw flaxseed and some nutritional properties such as resistant starch (RS), total starch, dietary fibre (TDF), estimated glycaemic index (eGI) major mineral composition of final products investigated. Flaxseed was supplemented into the noodle mixture at three different concentrations (10, 15 20 g/100 g). RS content samples in range 0.61-2.14 g highest found for sample having 10% flaxseed. Maximum TDF value determined to be 8.28%...

The aim of this study was to analyse the effects addition einkorn, cranberry bean and potato flours on pasting characteristics mixture as well rheological properties dough formed. An experimental design using a simplex lattice employed. parameters samples increased with einkorn due their high protein content. water absorption capacities doughs were significantly affected by polar nature (e.g. flour) content bean) flours. creep-recovery analysed Burger model. Results showed that enriched...

In the present study, effect of ascorbic acid addition on pasting properties several gluten-free flours, namely buckwheat, maize and rice textural their gels were also investigated. Pasting curves control flour 10 mg/kg acid-including found to be very similar each other. However, higher levels significantly influenced magnitude all parameters such as peak viscosity, trough breakdown final setback time temperature. Regarding specifying machinability doughs, generally characteristics hardness,...