This item is non-discoverable
Kahraman, Gökçen
Loading...
Profile URL
Name Variants
Job Title
Email Address
Main Affiliation
01. Izmir Institute of Technology
Status
External
Website
ORCID ID
Scopus Author ID
Turkish CoHE Profile ID
Google Scholar ID
WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
1
Research Products
3GOOD HEALTH AND WELL-BEING
0
Research Products
4QUALITY EDUCATION
1
Research Products
5GENDER EQUALITY
0
Research Products
6CLEAN WATER AND SANITATION
1
Research Products
7AFFORDABLE AND CLEAN ENERGY
1
Research Products
8DECENT WORK AND ECONOMIC GROWTH
1
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
1
Research Products
10REDUCED INEQUALITIES
0
Research Products
11SUSTAINABLE CITIES AND COMMUNITIES
0
Research Products
12RESPONSIBLE CONSUMPTION AND PRODUCTION
1
Research Products
13CLIMATE ACTION
1
Research Products
14LIFE BELOW WATER
0
Research Products
15LIFE ON LAND
0
Research Products
16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
Research Products
17PARTNERSHIPS FOR THE GOALS
0
Research Products
This researcher does not have a Scopus ID.
This researcher does not have a WoS ID.
No records found in other affiliations.
Scholarly Output
3
Articles
2
Views / Downloads
3070/2282
Supervised MSc Theses
0
Supervised PhD Theses
1
WoS Citation Count
49
Scopus Citation Count
67
Patents
0
Projects
0
WoS Citations per Publication
16.33
Scopus Citations per Publication
22.33
Open Access Source
3
Supervised Theses
1
| Journal | Count |
|---|---|
| Foods | 1 |
| LWT - Food Science and Technology | 1 |
Current Page: 1 / 1
Scopus Quartile Distribution
Competency Cloud
3 results
Scholarly Output Search Results
Now showing 1 - 3 of 3
Article Citation - WoS: 25Citation - Scopus: 32Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread(MDPI, 2022) Kahraman, Gökçen; Harsa, Hayriye Şebnem; Casiraghi, Maria Cristina; Kahraman, Gökçen; Cappa, Carola; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringThe main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.Article Citation - WoS: 24Citation - Scopus: 35Physicochemical and Rheological Properties of Rice-Based Gluten-Free Blends Containing Differently Treated Chickpea Flours(Academic Press Inc., 2018) Kahraman, Gökçen; Harsa, Hayriye Şebnem; Harsa, Şebnem; Kahraman, Gökçen; Lucisano, Mara; Cappa, Carola; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringThis 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.Doctoral Thesis Development of Gluten-Free Bread Formulations Based on Chickpea Flour: Optimization of Formulation, Evaluation of Dough Properties and Bread Quality(01. Izmir Institute of Technology, 2016) Kahraman, Gökçen; Harsa, Hayriye Şebnem; Kahraman, Gökçen; Harsa, Hayriye Şebnem; Lucisano, Mara; 03.08. Department of Food Engineering; 01. Izmir Institute of Technology; 03. Faculty of EngineeringThe main objective of this study was to develop chickpea flour-containing gluten-free bread formulations having improved physicochemical, nutritional and sensory properties. Increasing roasted chickpea flour (RCF) levels resulted in decreased cohesiveness and springiness, and darker color. Hardness and chewiness decreased and specific volume increased when water level increased. With increasing hydroxypropyl methylcellulose levels, softer crumb was obtained. Optimized formulation contained almost 25% RCF. Model validation revealed good agreement between predicted and measured responses. Based on the optimized formulation, roasted, raw or dehulled chickpea flour-containing rice flour blends, doughs and breads were prepared and analyzed. Compared to rice flour control, reduced retrogradation tendency was observed for chickpea flour-containing blends. Although gas retention capacities of chickpea flour-containing doughs were slightly lower than rice dough, 5-12% higher CO2 was produced. Chickpea flour addition increased both storage (G') and loss (G'') moduli. Bread containing RCF exhibited higher specific volume (2.89 mL/g), ~2.5 fold softer crumb and lower staling rate than raw and dehulled chickpea-containing formulations. Chickpea enrichment resulted with increased protein (24-36%), ash, fat and total phenolic contents; besides, reduced available starch levels (~14%). Breads fortified with dehulled and roasted chickpea flour were superior in terms of low rapidly digestible starch and high in vitro protein digestibility, respectively. Improved sensory quality was observed with an increased overall acceptability from 5.31 to 6.58-6.84. Addition of sourdough (30%) increased in vitro protein digestibility; however, slight decrease occurred in sensory attributes. Chickpea flour-enriched gluten-free rice bread resulted in improved quality characteristics depending on pretreatments applied to chickpea grain.