Başer, Filiz
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Baser, Filiz
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filizbaser@iyte.edu.tr
Main Affiliation
03.08. Department of Food Engineering
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Current Staff
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Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
0
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3GOOD HEALTH AND WELL-BEING
3
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4QUALITY EDUCATION
0
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5GENDER EQUALITY
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6CLEAN WATER AND SANITATION
0
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7AFFORDABLE AND CLEAN ENERGY
0
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8DECENT WORK AND ECONOMIC GROWTH
0
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
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10REDUCED INEQUALITIES
0
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11SUSTAINABLE CITIES AND COMMUNITIES
0
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
0
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13CLIMATE ACTION
1
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14LIFE BELOW WATER
0
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15LIFE ON LAND
0
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
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17PARTNERSHIPS FOR THE GOALS
0
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Documents
5
Citations
49
h-index
3
Documents
5
Citations
46
Scholarly Output
7
Articles
5
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1694/560
Supervised MSc Theses
1
Supervised PhD Theses
0
WoS Citation Count
46
Scopus Citation Count
48
Patents
0
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0
WoS Citations per Publication
6.57
Scopus Citations per Publication
6.86
Open Access Source
5
Supervised Theses
1
| Journal | Count |
|---|---|
| Foods | 2 |
| Bioactive Carbohydrates and Dietary Fibre | 1 |
| Frontiers in Nutrition | 1 |
| International Journal of Food Science & Technology | 1 |
Current Page: 1 / 1
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7 results
Scholarly Output Search Results
Now showing 1 - 7 of 7
Article Antidiabetic and Anticancer Properties of Sun-Dried Fig (Ficus Carica) Stalk Pectin: Effects on Intestinal Glucose Absorption and Colon Cancer Cell Growth(Elsevier, 2025) Baser, Filiz; Cavdaroglu, Elif; Yemenicioglu, Ahmet; Gulec, SukruThis study aims to characterize the physiological activity of fig stalk pectin (FSP) in terms of antidiabetic and anticancer activities. Also, the potency of FSP has been interpreted as a functional food ingredient in yogurt. The galacturonic acid content (65 %), degree of esterification (63 %), and enzymatic sugar analysis showed that FSP is a high methoxyl pectin rich in RG-I content (similar to 22 %). Anti-diabetic characteristics of FSP demonstrated that FSP inhibited 2-deoxyglucose uptake into CaCo-2 cells and reduced glucose absorption in the intestinal transport system after being added as an ingredient in yogurt at the concentration of 2 % (w/w). The antidiabetic activity of FSP was attributed to its capacity to modify the rheological properties of yogurt with a high-water binding capacity (10 g/g), and it increased the viscosity of digested yogurt samples considerably (from 89 to 110 Cp). Moreover, the characterization of anticancer properties showed that FSP inhibited the proliferation of colon cancer CaCo-2 cells by disturbing cell cycle progression, leading to S phase arrest, and showing apoptosis-inducing ability. Further research, including in vivo and clinical trials, is necessary to validate the observed health benefits of FSP.Article Citation - WoS: 3Citation - Scopus: 3Development 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, FigenThis 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 imageArticle Citation - WoS: 15Citation - Scopus: 16Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours Through Mixture Design(MDPI, 2023) Doğruer, Ilgın; Başer, Filiz; Güleç, Şükrü; Tokatlı, Figen; Özen, BanuLegume 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: 16Citation - Scopus: 17Techno-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, BanuChickpea 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.Master Thesis Investigation of the biological health potency of fig stalk waste pectin for colon cancer cell growth and intestinal glucose absorption(Izmir Institute of Technology, 2022) Başer, Filiz; Güleç, Şükrü; Yemenicioğlu, AhmetHigher intake of dietary fiber is correlated with reduced obesity-related disorders such as cardiovascular diseases and diabetes, improved gut health, and protection against colorectal cancer. Pectin comes from plant cell walls and is mainly composed of galacturonic acid units branched with neutral sugars that provide bioactive and functional properties. Pectin has long been appreciated in the food industry due to its viscous structure and gelling properties. Dietary pectin as a soluble fiber is linked with cancer and metabolic health. Anti-cancer activity of pectin is promising in multiple types of cancer in humans and animals by inducing cellular apoptosis and inhibiting tumor metastasis. Soluble dietary pectin regulates blood glucose levels, sparking interest in diabetes prevention and treatment. Fig stalk waste was used as an unconventional pectin source in the present study, providing a promising green option. The health benefit of fig stalk waste pectin (FSWP) was investigated in terms of colon cancer cell growth and intestinal glucose absorption. The inhibitory effects of FSWP on colon cancer Caco-2 cells were further confirmed with cell cycle analysis and apoptotic cell death. Intestinal glucose absorption was modeled with Caco-2 enterocyte uptake and transport systems. FSWP inhibited 2-deoxyglucose uptake into Caco-2 cells and reduced glucose absorption as a food ingredient in the intestinal transport system. Taken together, FSWP has promising bioactivity against colon cancer and could be used as a functional food additive due to its inhibitory effect on intestinal glucose absorption.Publication Kuru İncir İşleme Atıkları, Yan Ürünleri ve Hurdalarından Pektin Üretimi: Pektin Ekstraksiyonun Optimizasyonu ve Moleküler, Fonksiyonel ve Sağlık Üzerindeki Etkilerinin Karakterizasyonu(2021) Yemenicioğlu, Ahmet; Güleç, Şükrü; Büyükkileci, Ali Oğuz; Çavdaroğlu, Elif; Başer, FilizKuru incir içerdiği çözünür pektin lifi nedeniyle başta gastrointestinal fonksiyonlar olmak üzere insan sağlığına olumlu etkileri ile bilinmektedir. Bu projenin amacı literatürde ilk kez kuru incir işletme atıkları ile düşük kaliteli meyvelerden pektin üretimi ve karakterizasyonudur. Pektin farklı sıcaklıklarda (25o, 50 o ve 95 oC) ve sürelerde (1, 3 ve 6 saat) sitrik asitle (%1, %3 ve %6 SA) ekstrakte edilmiş, etanol yıkama-çöktürme işlemiyle saflaştırılmış ve liyofilizasyonla kurutulmuştur. Optimum koşullarda (95 oC?de %6 SA ve 1 saat) verim incir sapı pektini (PEK-İS) için %11,7, ezmeye işlenen düşük kalite incir pektininde (PEK-İ) ise % 9,4 olarak belirlenmiştir. Hurda incir ve diğer atıklarında ise pektin verimi PEK-İ?ninkine benzerdir. Ekstraksiyonda selülaz enzimi kullanımı pektin kalitesini artırsa da verimi düşürmüş (en fazla %5,5), ultrasonik ekstraksiyonda ise uygulanamayacak kadar şiddetli ve uzun sürede verim yalnızca sınırlı artış göstermiştir (en fazla %12,4). PEK-İS ve PEK-İ için galakturonik asit (GA), esterleşme derecesi (DE) ve asetilasyon düzeyleri sırasıyla %32, 50, 11.5, ve %20, 39, 7.5 olarak belirlenmiştir. PEK-İS ve PEK-İ için elde edilmiş şeker bileşimleri ve PEK-İS için elde edilmiş moleküler ağırlık parametreleri incir pektininin turunçgil pektininden kısmen farklı moleküler özellikleri olduğunu göstermiştir. PEK-İS ve PEK-İ?nin fonksiyonel özellikleri farklı konsantrasyonlardaki jelleşme kapasitesi, emülsiyon kapasitesi ve stabilitesi, köpük kapasitesi ve stabilitesi, su ve yağ tutma kapasitesi, viskozite ve yenilebilir film oluşturma kapasiteleri ölçülerek belirlenmiştir. Genel olarak PEK-İS? in fonksiyonel özellikleri PEK-İ?ye göre daha üstündür. Ayrıca, PEK-İS emülsiyon stabilitesi ve su bağlama yeteneği ticari turunçgil ve elma pektinine göre daha yüksektir. PEK-İS prebiyotik, anti-diyabetik ve antikanserojenik etkiler göstermiştir. Ayrıca, PEK-İS? in yoğurda ilave edildiği zaman antidiyabetik etkisini koruduğu in-vitro hücre bağırsak modelinde gösterilmiştir. Buna göre incir sap atıklarının katma değeri yüksek pektin üretiminde değerlendirilmesi ve üretilen pektinin fonksiyonel gıda üretiminde kulllanılması uygundur. Bu projenin uygulamaya aktarılmasıyla kuru incir üretiminin sağladığı ekonomik katkıların artırılması ve ülke ekonomisine ilave girdi sağlanması mümkündür.Article Citation - WoS: 12Citation - Scopus: 12Sucrose-Induced Hyperglycemia Dysregulates Intestinal Zinc Metabolism and Integrity: Risk Factors for Chronic Diseases(Frontiers Media SA, 2023) Mitchell, S.B.; Hung, Y.-H.; Thorn, T.L.; Zou, J.; Baser, F.; Güleç, S.; Aydemir, T.B.Objective: Zinc is an essential micronutrient that is critical for many physiological processes, including glucose metabolism, regulation of inflammation, and intestinal barrier function. Further, zinc dysregulation is associated with an increased risk of chronic inflammatory diseases such as type II diabetes, obesity, and inflammatory bowel disease. However, whether altered zinc status is a symptom or cause of disease onset remains unclear. Common symptoms of these three chronic diseases include the onset of increased intestinal permeability and zinc dyshomeostasis. The specific focus of this work is to investigate how dietary sources of intestinal permeability, such as high sucrose consumption, impact transporter-mediated zinc homeostasis and subsequent zinc-dependent physiology contributing to disease development. Method: We used in vivo subchronic sucrose treatment, ex vivo intestinal organoid culture, and in vitro cell systems. We analyze the alterations in zinc metabolism and intestinal permeability and metabolic outcomes. Results: We found that subchronic sucrose treatment resulted in systemic changes in steady-state zinc distribution and increased 65Zn transport (blood-to-intestine) along with greater ZIP14 expression at the basolateral membrane of the intestine. Further, sucrose treatment enhanced cell survival of intestinal epithelial cells, activation of the EGFR-AKT-STAT3 pathway, and intestinal permeability. Conclusion: Our work suggests that subchronic high sucrose consumption alters systemic and intestinal zinc homeostasis linking diet-induced changes in zinc homeostasis to the intestinal permeability and onset of precursors for chronic disease. Copyright © 2023 Mitchell, Hung, Thorn, Zou, Baser, Gulec, Cheung and Aydemir.