Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Harsa, ŞebnemPublisher: search.filters.publisher.Academic Press Inc.

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  • Article
    Citation - WoS: 24
    Citation - Scopus: 35
    Physicochemical and Rheological Properties of Rice-Based Gluten-Free Blends Containing Differently Treated Chickpea Flours
    (Academic Press Inc., 2018) Kahraman, Gökçen; Harsa, Şebnem; Lucisano, Mara; Cappa, Carola
    This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice flour (25 g/100 g) with raw, roasted and dehulled chickpea flour. The characteristics of the resultant doughs were evaluated. In comparison with rice flour, blends containing chickpea flours exhibited high protein and fat content, a reduced retrogradation tendency (setback values of 404–415 vs. 479 Brabender Unit) and a higher foaming capacity and stability, which can be beneficial for their use in baked food formulations. However, roasting decreased foaming capacity and stability. Even if the rheofermentographic test evidenced a slight reduction in dough development, high CO2 retention capacity (≥ 98%) and similar-to-lower leavening times were observed for doughs containing chickpea flours. Incorporating chickpea flours also caused an increase in the viscous and elastic moduli of rice-based doughs, resulting in a good structuring of the dough. The results of this study indicated that chickpea flours could be used as a healthy ingredient in gluten-free rice-based formulations.
  • Article
    Citation - WoS: 34
    Citation - Scopus: 39
    High Genetic and Phenotypic Variability of Streptococcus Thermophilus Strains Isolated From Artisanal Yuruk Yoghurts
    (Academic Press Inc., 2014) Erkuş, Oylum; Okuklu, Burcu; Yenidünya, Ali Fazıl; Harsa, Şebnem
    Streptococcus thermophilus is a commonly used starter bacterium in dairy industry. It reduces the pH of milk rapidly and equilibrates the medium for the growth of Lactobacillus delbrueckii subsp. bulgaricus during yoghurt fermentation. Efforts to increase the diversity of artisanal yoghurt starters are not only important to bring new strains with novel and desirable characteristics, but also for the preservation of natural diversity which diminishes with the overuse and spread of industrial starters to natural resources. In the present study, 14 artisanal yoghurt samples were processed for the isolation of promising strains for yoghurt starter culture production and 66 strains were subsequently characterized. They were all identified as S. thermophilus using species-specific PCR and 16S rRNA gene sequencing. Genotypic diversity at the strain level was investigated by pulsed field gel electrophoresis (PFGE), and 22 homology groups were obtained. Further phenotypic characterization unearthed a significant phenotypic heterogeneity within homology groups, mostly with atypical novel character. Only 7 out of 66 strains showed S. thermophilus type-strain like phenotypic traits. Majority of the isolates were determined to be protease positive and fast milk acidifier to be used as yoghurt starter culture.