Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Başer, Filiz

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  • Article
    Citation - WoS: 3
    Citation - Scopus: 3
    Development of a Yeast-Free Bread Using Legume and Nut Flours in a Gluten-Free Flour: Techno-Functional Characteristics and Sensory Evaluation
    (Wiley, 2024) Tuna, Ayca; Başer, Filiz; Ortiz-Sola, Jordi; Tokatlı, Figen; Lopez-Mas, Laura; Baser, Filiz; Kallas, Zein; Aguilo-Aguayo, Ingrid; Tokatli, Figen
    This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast-free bread by substituting gluten-free flour with hazelnut and white bean flours. Yeast-free bread containing a mixture of 30% hazelnut and white bean flours was found to have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g-1) compared to the reference gluten-free bread (18 N and 1.43 mL g-1) using a mixture design. Hazelnut and bean flours improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed breads containing nuts and legumes differed from the standard gluten-free formulation and a commercial product available on the market. The combined use of bean and hazelnut flours was demonstrated as functional ingredients for enhancement of nutritional, sensory and textural aspects. Gluten- and yeast-free bread formulated using combination of white bean and hazelnut flours had significantly better textural and nutritional properties. Free choice profiling showed the different characteristics of the new product compared to standard gluten-free breads based on rice flour and corn starch.dagger image
  • Article
    Citation - WoS: 15
    Citation - Scopus: 16
    Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours Through Mixture Design
    (MDPI, 2023) Doğruer, Ilgın; Başer, Filiz; Güleç, Şükrü; Tokatlı, Figen; Özen, Banu
    Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.
  • Article
    Citation - WoS: 16
    Citation - Scopus: 17
    Techno-Functional and in Vitro Digestibility Properties of Gluten-Free Cookies Made From Raw, Pre-Cooked, and Germinated Chickpea Flours
    (MDPI, 2023) Doğruer, Ilgın; Çoban, Başak; Başer, Filiz; Güleç, Şükrü; Özen, Banu
    Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.