Professional Documents
Culture Documents
Istanbul, Turkey
April 18-21, 2016
Organised by
in COOPERATION with
GOLD SPONSORS
SILVER SPONSORS
BRONZE SPONSORS
OTHER SPONSORS
COMMITTEES
Honorary President
Dr. Kadir Topba, Mayor of Istanbul Metropolitan Municipality
Scientific Committee
Bin Xiao Fu, Canada
Charles Brennan, New Zealand
E. Roland Poms, Austria
Fengcheng Wang, China
Fred Brouns, The Netherlands
Gi Hyung Ryu, Korea
Hans-Joachim Braun, CIMMYT
Hikmet Budak, Turkey
Jan Delcour, Belgium
Jan Willem van der Kamp, The Netherlands
Joel Abecassis, France
Kaisa Poutanen, Finland
Organising Committee
Arzu Baman
Erkan Yaln
Esat Arber
H. Filiz Kksel
Kevser Kahraman
Michaela Pichler
Seil Trksoy
Sedat Sayar
Serpil ztrk
Tugrul Masatcolu
Yaln Cokuner
Advisory Committee
Ayhan Atl
Behi Mert
Berrin zkaya
Dilek Sivri zay
Duygu Gmen
Glm umnu
Hazm zkaya
. Sait Doan
M.Hikmet Boyacolu
M. Murat Karaolu
M. Serta zer
Mehmet Hayta
Mehmet Rt Karaman
Muharrem Certel
Mustafa Bayram
Nermin Bilgili
Nevin anler
Osman Sad
zen zboy zba
Recai Ercan
Selman Trker
Serpil ahin
Turgay anal
Vehbi Eser
PREFACE
The International Association for Cereal Science and Technology (ICC) and Hacettepe University are pleased
to welcome you to 15th International Cereal and Bread Congress (15th ICBC) at Harbiye Military Museum &
Culture Site in Istanbul, Turkey on April 18-21, 2016. 15th ICBC, the latest in the series of flagship congresses
of ICC, has been held in Turkey for the first time. Istanbul was chosen as the meeting point for East and West,
and the crossroad of different continents and cultures.
Over the course of four days, participants from all over the world will have the opportunity to hear speakers
and to interact with scientists and exhibitors on a wide variety of cereal science and technology related areas.
The congress mainly focuses on:
Cereals and Cereal Product Quality Evaluation/ Quality Management
Analytical and rheological methods, evaluation of sensory quality, improving cereal quality and nutritional
properties by genetic enhancement
Cereal Processing Technologies
Milling: recent developments, problems and potential solutions, novel/emerging technologies & valueadded cereal products, ingredients/ingredient technologies in processing of cereals, non-food uses of
cereals Bread and Other Cereal Foods
Bread-baking technologies, artisanal breads, cakes & cookies, pasta & noodles, extruded products, snacks
& breakfast cereals, traditional cereal products, reformulation towards healthier compositions in cereal
products, cereal products & gastronomy
Nutrition and Health
The role of cereals in feeding the world and providing key nutrients, functional cereal foods, health benefits
of wholegrain products, dietary fiber & resistant starch in preventing obesity and related diseases, dietary
fiber and human gut microbiome, micronutrients and fortification of cereal products, gluten free food
products, clean label strategies for cereal products
Food Safety and Security
Food safety assurance in cereal storage and food processing, reducing the food waste, thermal process
contaminants in cereal products, other contaminants, additives & preservatives, new / fast analytical and
monitoring methods, global grain and cereal products market, new trends in the market, costumer demand
in 21st century, economic prospects
Research on Genetics, Breeding and Agronomy to Enhance Global Cereal Production and Quality
New strategies to increase grain production, quality, nutritional properties and safety, genetic basis of
grain quality and yield, grain production and quality under a climate change scenario, cereal genetics and
biochemistry as related to food production, genomics-assisted cereal breeding
Storage and Packaging
Grain storage technologies and new developments, cereal and cereal products packaging
Food Legumes
Contribution of legumes to the nutrition around the world, processing technologies for legumes, combined
utilization of legumes and cereals in human nutrition
Feeds and Animal Feeding
Sugar, Chocolate and Confectionery Products
The topics of the congress are divided into 34 session. Each session is opened by well-reputed scientists
of high international status. In the Opening Ceremony, Dr. Ahmet NAL will give an opening speech on
The Significance of Cereals through the Ages in Anatolia: An Archaeological, Paleaobotanical and Historical
Overview. The plenary session comprises three lectures given by internationally respected scientists, Dr.
Hans-Joachim Braun (CIMMYT), Dr. Peter Shewry (Rothamsted Research) and Dr. Jan Delcour (KU Leuven)
who have been invited to present the state of the art research they have been working on. The rest of the
programme is based on keynote and/or invited speakers followed by oral contributions and poster presentations
of more than 200 daily. We received more than 800 applications for 15th ICBC from around 80 countries and
all continents. The submissions were reviewed by at least two independent members of our Scientific and
Advisory Committee and the scientific programme of the congress has been structured based on the evaluation
of the Scientific and Advisory Committee Members. A special emphasis has been given to young scientists
contributions, who are the next generation of cereal science and technology.
We strongly believe that this congress will provide an inspiring discussion on the state-of-the-art knowledge
and applications in cereal science/technology and complementary disciplines. We wish you a very stimulating
and informative congress with a lot of excellent discussions and new insights into the various aspects of the
cereal science/technology. In Istanbul, you will see a lot of old friends and you will also have a chance to meet
new faces and young scientists from different countries. Promoting interactions with young cereal scientists is
one of the top priorities of the ICC and the 15th ICBC.
We would also like to express our gratitude for the support of Istanbul Metropolitan Municipality, especially
the Mayor of Istanbul Dr. Kadir Topba and Istanbul Metropolitan Municipality Bakery Plant during the
organization of the congress. We would also like to thank for generous contributions of our sponsors to cover
the expenses of the congress. Our ability to provide such a high quality event would not be possible without
their generous support.
We also hope that the information shared during the congress and in this Book of Abstracts will stimulate
new research, provide useful information to cereal science/technology professionals, and ultimately benefit the
individuals who attended the congress.
Hamit KKSEL
On behalf of the Organising Committee
15th International Cereal and Bread Congress
TABLE OF CONTENT
Opening Session
You Shall Eat Bread and Drink Water! The Significance of Cereals Through the Ages in Anatolia: A
Paleaobotanical, Philological and Archaeological Overview ...................................................................... 1
Ahmet nal
Plenary Session
Our Daily Bread: An Exciting and Socially Relevant Research Object ...................................................... 2
Jan DELCOUR
ORAL PRESENTATION
Grain Storage - 1
Preserving Grains for High Quality Processed Products............................................................................. 3
Digvir JAYAS
Healthgrain Forum
Grains for Optimum Nutrition and World Food Supply Health .................................................................. 7
Julie JONES
Cereal and Other Fibres, Definition, Dietaryrecommendations, Health Effects and New
Perspectives ........................................................................................................................................... 9
Jan Willem VAN DER KAMP
A New Definition for Whole Grain Foods The Healthgrain Forum Guidance Document for Whole-Grain
Label Statements on Food and Beverage Products................................................................................... 10
Alastair ROSS, Jan-willem VAN DER KAMP, Roberto KING, Kim-anne LE, Heddie MEJBORN, Chris SEAL, Frank THIELECKE
.. 12
Rapid Elemental Analysis of Foods by Using Laser Induced Breakdown Spectroscopy ............................ 13
Ismail Hakk BOYACI
Some Factors Affecting the Wet Gluten Analysis in the Glutomatic Device .............................................. 14
Zeki DEMIRTASOGLU, Erkan YALCIN
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on
Bread Making....................................................................................................................................... 23
Sofie LEYS, Anneleen PAULY, Jan DELCOUR, Christophe COURTIN
Food Structure
Understanding Doughs Processing Behaviour from Low-Intensity Ultrasonic Investigations .................... 24
Martin G. SCANLON, Filiz KOKSEL, Keyur MEHTA, John H PAGE, Anatoliy STRYBULEVYCH, Yuanzhong FAN, Valentin LEROY
Design and Processing of Wheat Breads with Soluble and Insoluble Fibres
Using Rheology and Imaging ............................................................................................................... 25
Hubert CHIRON, Santago ARUFE, Faben LEBLEIS, Luc SAULNIER, Isabelle SAVARY - AUZELOUX, Joel DORE, Guy DELLA VALLE
The Use of Synchrotron X-rays and Ultrasonics for Investigating the Bubble Size Distribution and Its
Evolution in Dough .............................................................................................................................. 26
Filiz KOKSEL, Anatoliy STRYBULEVYCH, Serdar ARITAN, John H. PAGE, Martin G. SCANLON
Beta-Glucans from Ganoderma lucidum: Effective Biomolecules for Replacing Fat in Cakes .................... 30
Jairo LINDARTE ARTUNDUAGA, Jairo Hernando MORENO ORJUELA, Alberto CAMARGO, Luis Felipe GUTIRREZ
Production, Isolation and Application of Amylose Lipid Nanomaterials from Cereal Starches ................... 33
Mohammad Naushad EMMAMBUX
Study of Starch, Protein and Arabinoxylan Properties in Pre-Harvest Sprouted Wheat .............................. 35
Heleen OLAERTS, Chiara ROYE, Liesbeth DERDE, Christophe COURTIN
Sensory and Rheological Properties of White Bread Made from Different Commercial Brands of High
Gluten Flours ....................................................................................................................................... 38
Chek Zan HASSAN, Hana Meftah ELGUBBI, Rafu AGBAJE
Grain Storage - 2
Emerging Global Technological Challenges in the Reduction of Post-Harvest Grain Losses ...................... 39
Shlomo NAVARRO1, Hagit NAVARRO2
DNA Based Detection Methods of Insect Pests in Stored Grain Cereals ................................................... 40
Mireia SOL, Nuria AGUST, Jordi RIUDAVETS
Potential of Novelspinosyn Insecticide, Spinetoram for Control Stored Grain Insects ................................ 41
zgr SALAM, Ali Arda IIKBER, Mehmet Kubilay ER, Hasan TUNAZ, Selda EROLU
Potential of Turkish Diatomaceous Earth Formulations as Natural Grain Protectants for Control of Stored
Grain Insects ....................................................................................................................................... 42
Ali Arda IIKBER, zgr SALAM, Mehmet Kubilay ER, Hasan TUNAZ
Wheat Landraces; Valuable Sources for Enriching the Quality and Nutritional Values of Modern Germplasm
............................................................................................................................................................ 44
Mesut KESER, Umran KUCUKOZDEMIR, Mustafa CAKMAK, Yaar KARADUMAN, Glser YALCIN, Alex MORGOUNOV, Fatih OZDEMIR
Native Wheat Relatives and Current Status of Wheat Landraces in Turkey .............................................. 46
Alptekin KARAGZ, Irfan ZBERK
Whole Grain and High Fibre Breads with Optimized Textural Quality ..................................................... 48
Martijn NOORT, Jan-Willem VAN DER KAMP
Can Whole Wheat Bread Consumption Decrease Colorectal Cancer Risk? .............................................. 49
Emine YASSIBA, Glhan SAMUR, Nevin ANLIER
The Phenolic Compound Contents and Antioxidant Activity of Common Buckwheat Cultivars Breeded in
Turkey ................................................................................................................................................ 50
Neslihan YILDIZ, Ahmet GNE, Erkan YALIN
Development of Bread from Underutilized Gluten-Free Cereals Using Sourdough Technology ................. 53
Jemima ADEPEHIN, Glenn YOUNG, Wu FENG
Optimization of Gluten-Free Bread Formulation Containing Leblebi Flour and Evaluation of Dough and
Bread Properties ................................................................................................................................... 54
Gken KAHRAMAN, Carola CAPPA, Mara LUCISANO, ebnem HARSA
Influence of Growing Conditions and Protein Content on Wheat Kernel Texture ..................................... 56
Phil WILLIAMS
Durum Wheat Pasta with a Good Quality and a Reduced Nitrogen Fertilization: Is it Possible? ................. 57
Marie Franoise SAMSON, Carine ANDRE, Delphine AUDIGEOS, Christophe BESOMBES, Philippe BRAUN, Denis CASSAN, Antoine
CHIRON, Michael COCHARD, Jean Claude DUSAUTOIR, Jean Paul KESSLER, Matthieu KILLMAYER, Franck LACOUDRE, Thierry
LEFEVRE, Jean Paul LEGOFF, Jean Philippe LEYGUE, Philippe LONNET, Georges MARAVAL, Bernard RISTUCCIO
Biotechnology: New Strategy in Breeding Micronutrient-Rich Cereals From Human Nutrition Perspective 58
Behzad SADEGHZADEH, Saber GOLKARI
Isolation and Analytical Characterisation of High-Molecular-Weight Gliadin from Wheat Flour ................ 61
Markus SCHMID, Herbert WIESER, Peter KOEHLER
Use of 15N-Labeled Egg Protein in Pound Cake Making to Unravel the Participation of Proteins Originating
from Different Ingredients in the Formation of a Product Quality-Determining Protein Network: A Focus on
Egg White Protein and Wheat Flour Gliadin ........................................................................................... 62
Lomme DELEU, Ingrid VAN HAESENDONCK, Kristof BRIJS, Jan DELCOUR
Nutritional Values, Health Related Components and Technological Properties of Hungarian Triticale
Genotypes ............................................................................................................................................ 64
Bernadett LANG, Lajos BNA, Erika CS, Ravindra CHIBBAR, Sndor TMSKZI
The Assessment of Some Durum Wheat Genotypes for Improving the New Varieties in Terms of Bulgur
Quality by Gge Biplot Analysis ............................................................................................................. 67
Enver KENDAL, Serta TEKDAL
Gluten Aggregation Kinetics as a Tool for Predicting Wheat Quality and End-Use ................................... 69
Alessandra MARTI
Dough Mixing Characteristics Measured by Mixsmart Software as Possible Predictors of Bread Making
Quality in Three Production Regions of South Africa .............................................................................. 70
Maryke LABUSCHAGNE, Robbie LINDEQUE, Angeline VAN BILJON
AmyLab: A New Method for Quick Determination of Hagberg Falling Number Values ............................ 71
Grgory VERICEL
Progress in Breeding for Grain Zinc and Iron Concentrations in Wheat .................................................... 73
Velu Govindan, Ravi Prakash Singh, Parminder Virk, Wolfgang Pfeiffer
Sources of the Highly Expressed Novel Wheat Bread Making (Wbm) Gene in ........................................ 74
Carlos GUZMAN, Xiao YONGGUI, Jose CROSSA, Hector GONZALEZ-SANTOYO, Julio HUERTA, Ravi SINGH, Susanne DREISIGACKER
Applying Genomic Selection for Prediction of Processing and End-Use Quality Traits in CIMMYT Spring
Bread Wheat Breeding Program ............................................................................................................ 75
Sarah BATTENFIELD, Carlos GUZMAN, Chris GAYNOR, Ravi SINGH, Roberto Javier PENA, Susanne DREISIGACKER, Allan FRITZ, Jesse
POLAND
The Impact of Toasting and Milling on Wheat Bran Hydration Properties and Its Relevance Towards
Optimal Dough Development and Water Absorption in Bread Making .................................................... 78
Pieter JACOBS, Sami HEMDANE, Jan DELCOUR, Christophe COURTIN
The Share of Damaged Starch and Fructan as Source of Fermentable Sugars in Dough and the Effect of Amylase Addition Thereon ................................................................................................................... 79
Nore STRUYF, Christophe COURTIN, Joran VERSPREET
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based Composite
Breads ................................................................................................................................................. 82
Ceren BAYRA, Arzu BAMAN, Remziye YILMAZ, Hamit KKSEL
Improvement Bread Characteristics of High Level Sunn Pest (Eurygaster integriceps) Damaged Wheat by
Using Transglutaminase and Some Additives ......................................................................................... 83
Halef DIZLEK, Mehmet Serta ZER
Modified Falling Number for Rapid Assessment of Sprout Damage in Cereals ........................................ 88
Mark BASON, Martin HALLIN
Food Legumes
Chickpea Quality, Processing and Utilization: An Overview ................................................................... 91
Sedat SAYAR, Hamit KKSEL, Mahir TURHAN
The Effect of Ultrasound Assistedextraction on Yield and Some Properties of Legume Starches ................ 92
Melis KARAMAN, Esra KAYA, Nee YILMAZ TUNCEL, Necati Bar TUNCEL
Effect of Pre-blanching Process on the Hydrothermal Properties of Mung Bean (Vigna radiata L.) ........... 93
Yaln COKUNER, Fuat GKBEL, Dilek MUTLU
Hydrophobicity of Stored (15, 35C), or Dry-heated (120C) Rice Flour and Deteriorated Breadmaking
Properties Baked with these Treated Rice Flour/ Fresh Gluten Flour ......................................................104
Masaharu SEGUCHI, Mariko NAKAGAWA, Aya TABARA, Yuki USHIJIMA, Kotaro MATSUNAGA
Cereal Technology
Vitamin D Fortification of Foods: Which Form Is Most Effective? ........................................................106
Simon PENSON, Laura TRIPCOVIC, Louise WILSON , Kathryn HART , Susan LANHAM-NEW
Optimization of Beta-Glucan and Water Content in Fortified Wheat Bread Using Response Surface
Metholodogy According to Staling Kinetics .........................................................................................107
Marcin KUREK, Jarosaw WYRWISZ, Agnieszka WIERZBICKA
Evaluation of Some Soft Wheat Genotypes for Cookie Quality and the Correlations Between Cookie
Characteristics and Quality Parameters .................................................................................................111
Asuman KAPLAN EVLICE, Aliye PEHLIVAN, Turgay ANAL, Ouz ACAR, Ayten SALANTUR, Ismail Hakk BOYACI, Hamit KKSEL
Redox Agents and N-Ethylmaleimide Affect Protein Polymerization During Laboratory Scale Dry Pasta
Production and Cooking ......................................................................................................................112
Joke BUGGENHOUT, Charlotte BRUNEEL, Bert LAGRAIN, Kristof BRIJS, Jan DELCOUR
Modification of Cereal Brans by Mechanical, Thermal and/or Enzymatic Methods for Improved Use as Food
Ingredient ..........................................................................................................................................114
Eda AKTAS AKYILDIZ, Juhani SIBAKOV, Outi MATTILA, Nesli SZER, Emilia NORDLUND, Hamit KOKSEL, Kaisa POUTANEN
Development of Improved Reference Materials for Food Allergen and Gluten Analysis ..........................116
Sndor TMSKZI, Katharina SCHERF, Lvia HAJAS, Kitti TRK, Peter KOEHLER, Roland Ernest POMS
Improving Quality of Gluten-Free Bread by Addition of Protein Isolate from Rice Bran ..........................117
Suphat PHONGTHAI, Saroat RAWDKUEN, Stefano D'AMICO, Regine SCHOENLECHNER
Gluten Free Instant Rice with Slower Digestibility by Modifying Process Conditions .............................118
Rachel HSU, Yung-ho CHANG
Carob Enriched Buckwheat Bread A New Alternative in the Gluten-Free Diet ......................................121
Martina AVBELJ, Monika PORIN, Boris KOVA, Sonja SMOLE MOINA, Peter RASPOR
Genomic Selection for Baking Quality in Applied Bread Wheat Breeding ..............................................125
Sebastian MICHEL, Christian KUMMER, Franziska LOESCHENBERGER, Christian AMETZ, Heinrich GRAUSGRUBER, Hermann BUERSTMAYR
Use of Index Selection Methods for Determination of High Yielding and Quality Feed Barley Genotypes 129
Sinan AYDOAN, Namuk ERGN, Ismail SAYM, Taner AKAR, Turgay ANAL, Safure GLER, Dn ERMER
Association Mapping of Root Traits for Drought Tolerance in Bread Wheat ............................................131
Israr AHMAD, Habib AHMAD, Inam ULLAH, Samiullah KHAN
Relationships Between Some Quality Parameters and Particle Size Index Hardness Value in Soft Wheat
(Triticum aestivum L.) ........................................................................................................................132
Yaar KARADUMAN, Recai ERCAN
A New Advanced Method for Ash Analysis of Cereal Products by Using Laser Induced Breakdown
Spectroscopy ......................................................................................................................................133
Banu SEZER, Gonca BILGE, Hamit KOKSEL, Turgay SANAL, Ismial Hakk BOYACI
Identification of Dipeptidylpeptidase IV (DPP-IV) Inhibitory Peptides from a Brewers Spent Grain Protein
Isolatehydrolysate ...............................................................................................................................136
Alan CONNOLLY, Martina B. O'KEEFFE, Alice B. NONGONIERMA, Charles O. PIGGOTT, Richard J. FITZGERALD
Asorghum Based Neutraceutical as a Potential Therapeutic Approach for Thetreatment of Type 2 Diabetes
(T2D) ................................................................................................................................................137
Janet TAYLOR, Malory R LINKS, John R N TAYLOR
BioPRot
Bioprocessing Induced Changes in Nutritional and Technological Quality of Wheat
Bran Proteins ......................................................................................................................................138
Kati KATINA, Rossana CODA, Elisa ARTE, Emilia NORDLUND2, Carlo RIZZELLO, Marco GOBBETTI
Sourdough Fermentation of Faba Bean Flour: How to Enhance the Nutritional Properties of Wheat Bread 140
Rossana CODA, Carlo RIZZELLO, Ilario LOSITO, Jutta VARIS, Kati KATINA
Wheat Authentication: Protocatechuic Acid Levels Discriminate Between Organic and Conventional Wheat
from Denmark ....................................................................................................................................143
Yannick WEESEPOEL, Sam HEENAN, Rita BOERRIGTER-EENLING, Tjerk VENDERINK, Marco BLOKLAND, Saskia VAN RUTH
Inactivation of Stressed Escherichia Coli O157:H7 in Tahini (Sesame Seeds Paste) by Gamma Irradiation 145
Tareq OSAILI, Anas AL NABULSI
POSTER PRESENTATION
Bread and Other Cereal Foods
Review: A Comparison of Arabic/African, Traditional Turkish Couscous and
Pasta-Like Couscous ..........................................................................................................................146
Aye Nur TONAY, Mehmet Durdu NER, Mustafa BAYRAM, Manolya Eser NER
Effect of Green and Black Olive Pulp Incorporation on Quality Characteristics of Wheat Bread ..............147
Anna MARINOPOULOU, Maria PAPAGEORGIOU, Maria IRAKLI, Dimitrios GERASOPOULOS
Effect of Different Pre-Treatments on Colour Valuesand Phytic Acid Content of Taro Flour ...................148
Nermin BILGILI, N. Meziyet TEMEL
A New Sponge Cake With Dried Pomegranate: Physical and Sensory Properties ....................................149
zge SFER, Tlin EKER
Production of Par-Baked Gluten-Free Cakes Including Rice, Corn and Chestnut Flours ...........................150
Onder YILDIZ, Ismail Sait DOGAN
Antioxidant Activity and Phenolic Compounds of Bread Including Pomegranate Seed ............................151
Raciye MERAL, Ismail Sait DOGAN, Onder YILDIZ
Wheat Bread Preparations with the Flours of Turkish Buckwheat Cultivars ............................................152
Tue MUTLU, Ahmet GNE, adiye zden KURT, Tlay GEN, Erkan YALIN
Effect Ofbuckwheat Bran Enrichment on Wheat Dough and Bread Properties .........................................156
Miriam ZANOLETTI, Stefano RENZETTI, Maria Ambrogina PAGANI
Evaluation of Quality, Antioxidant Activity and Phenolic Composition of Bread Including Onion Powder
...........................................................................................................................................................158
Physical and Sensory Characteristics of Cake Enriched with Honeybee Pollen ........................................161
Gorkem OZULKU, Rusen Metin YILDIRIM, Osman SADI, Muhammet ARICI
Sensory Evaluation and Total Phenolic Content of Cakes Enriched With Hazelnut Testa .........................162
Serap DURAKLI VELIOGLU, Kadir Grbz GNER, Hasan Murat VELIOLU, Glnaz ELIKYURT
Production and Characterization of Functional French Breads Made from Corn and
Wheat Flour ........................................................................................................................................163
Rafael G. ALCANTARA, Rose A. CARVALHO, Fernanda M. VANIN
.........................................................165
A New Use for Green Banana: Production and Characterization of Functional French Bread ...................166
Rafael G. ALCANTARA, Marie DIAKHABY, Rose A. CARVALHO, Fernanda M. VANIN
Carob Flour as Multifunctional Supplement Exhibits Also Antimicrobial Activity in Bread .....................167
Sonja SMOLE MOINA, Lucija LUSKAR, Martina AVBELJ, Dragana ORONJA SIMOVI, Zita ERE, Peter RASPOR
Effect of Gluten Free Flour Blends on Physical and Sensory Propertiesof Cookie ...................................168
Nermin BILGILI, Tekmile CANKURTARAN
The Effects of Egg and Baking Powder on the Sponge Cake Characteristics ............................................169
Halef DIZLEK, Ali ALTAN
Using of Modified Atmosphere Packaging Tecnique in Fresh Pasta and Similar Products ........................170
Aye Bra MADENC, Selman TRKER
Consumeracceptability of Breads Fortified with the Grape Pomace and Grape Seed Flours ......................174
Hlya GL, Mevlt GL, Sinem TRK ASLAN, Sultan ACUN, Nahide NAYIR, Hicran EN
Effect of Whole Buckwheat Flour and Transglutaminase on the Textural Properties of Sourdough Breads
...........................................................................................................................................................175
Effect of the Addition of Oleaster Flour on the Quality Characteristics of Cookies ..................................176
Dilek DULGER ALTINER, Ayse INKAYA DUNDAR, Emine AYDIN, Yasemin AHAN, Duygu GMEN
Impact of Selected Enzymes on Bread Dough Rheology and Baked Bread Quality ..................................178
Larisa CATO, Junhong MA, Stanley CAUVAIN
Assessment of Thermo-Rheological Properties by Using Chickpea Flour and Brown Rice Flour as an
Ingredient of Straight-Dough Gluten Free Bread ....................................................................................179
Damla BARIIK, ebnem TAVMAN, Seher KUMCUOLU
Effects of Psyllium Husk (Plantago ovata) on Wheat Bread and its Dough..............................................181
Ezgi KARADEMR, Viktoria ZETTEL, Bernd HITZMANN
Evaluation of Crackers Enriched with Dietary Fiber Extracted from Grapefruit Seeds ..............................182
Elif KARAMAN, Emine Buket KARABIBER, Emine YILMAZ
Characteristics of Rice Flour on Quality of Oriental Noodle Made of Composite Flour ............................183
Yung-Ho CHANG, Rachel HSU, Jheng-hua LIN, Mei-jin HO
Evaluation of Wheat Quality and Sourdough Supplementation for the Baking of Two Layered Flat Breads
...........................................................................................................................................................184
Yaln COKUNER, Eran KARABABA, Recai ERCAN
Effect of Barley Flour on Quality Criteria of Noodle in Traditional Noodle Production ............................185
Ali CNGZ, Ilknur YAZAR, Sercan YILDIRIM, Mahmut OBANLI, zlem AKPINAR
Salt Reduction in Non-yeasted CWRS Wheat Flour Doughs Investigated by FT-IR Spectroscopy and
Ultrasonics .........................................................................................................................................187
Filiz KOKSEL, Kathleen M. GOUGH, Martin G. SCANLON, Michael T. NICKERSON
Production of Par-Baked Gluten-Free Cakesincluding Rice, Corn and Chestnut Flours ............................191
Onder YILDIZ, Ismail Sait DOGAN
Production of Regular and Gluten-free Stick Rusk Enriched with Dried Fruits .........................................193
Serpil ZTRK, Gnl GRBZ KALKAN, Banu Nur DLBER, eyma Nur KKLKAYA, Selime MUTLU
Thermal Properties of Infrared Heat-Moisture Treated Wheat and Corn Starch Samples ...........................194
Arzu BAMAN, . zden SMALOLU
The Effect of Microfluidization Process on the Functional Properties of Bulgur Bran ...............................199
Berrin ZKAYA, Burcu DUMAN, Irem ZKESER, Hazm ZKAYA
Physical and Technological Characteristics of Some Imported and Local Turkish Bread Wheat Samples ..200
Sinem TRK ASLAN, Hlya GL
Quinoa Wet-Milling: Effect of Steeping on Isolation, Pasting and Thermal Properties of Starch ...............202
Ayenur ARSLAN, Jose GIL, Teresa FERNNDEZ ESPINAR, Monika HAROS
Using Flaxseed Gel to Improve Textural and Structural Quality of Gluten Free Erite ..............................204
Asuman EVIK, Tekmile CANKURTARAN, Nilgn ERTA
Industrially Produced Aleurone Rich Healthy Flour: Composition, Functionality, Product Development ..205
Sndor TMSKZI, Szilvia SZENDI, Blanka BUCSELLA, Atilla BAGDI, Bla TTH, Walter Von READIN
Investigating the Usage Possibilities of Different Oils in Formulation of Compound Chocolate Considering
Melting and Color Porperties ................................................................................................................209
Omer Said TOKER, Dilek ENER, Osman SADI, Orhan DALIOLU, Nevzat KONAR, Murat TAAN, zge ZCAN
Effect of Temperature during Shooting and Grain Filling Period on Yield and Some Quality Parameters of
the Bread Wheat Triticum aestivum L.) Cultivars ...................................................................................212
Irfan ZTRK, Turhan KAHRAMAN, Remzi AVCI, Vedat alar GRGN, Orhan Onur AKIN, Blent TUNA, Adnan TLEK
Stability Parameters and Effect of the Drought Application in Different Growth Stage on Some Quality
Characters of Bread Wheat (Triticum aestivum L.) Genotypes ...............................................................213
Irfan ZTRK, Kayhan Ziya KORKUT
Determining the Diversity of Bread Wheat Variteties on Yield and Quality Traits at Rainfed and Irrigated
Conditions ..........................................................................................................................................214
Seydi AYDOGAN, Mehmet SAHIN, Aysun GOCMEN AKCACIK, Berat DEMIR, Sumerya HAMZAOGLU, Seyfi TANER
Evaluation of Some Wheat Genotypes for Bread Quality and Grain Yield in
Irrigated Conditions .............................................................................................................................217
Ayten SALANTUR, Asuman KAPLAN EVLICE, Aliye PEHLVAN, Turgay ANAL, Ouz ACAR, Ismail Hakk BOYACI
Investigations of Houba (Tos5/Osr13), RIRE1, Hopi (Osr27) and Osr30 Retrotransposons Movements in
Rice Germinated Under Herbicide Treatments .......................................................................................219
Nermin GOZUKIRMIZI, Sibel YILMAZ, Sevgi MARAKLI, Gozde YUZBASIOGLU
Influence of HMW and LMW Glutenin subunits on Wheat Quality Parameters of CIMMYT Germplasm .220
Hector GONZALEZ-SANTOYO, Carlos GUZMAN, Ravi SINGH, Enrique AUTRIQUE, Suchismita MONDAL, Roberto Javier PEA
Evaluation of Egyptian Durum Wheat Varieties Quality Cultived Under Supplementary Irrigated System in
Tunisia ...............................................................................................................................................221
Sfayhi DORRA, Zarrouk SARRA, Jarrahi TAREK, Kheriji OUSSEMA
Protein Fractions Explaining the Variation for Loaf Volume in South African Hard Red Wheat Cultivars .224
Barend WENTZEL, Maryke LABUSCHAGNE, Angeline VAN BILJON, Mard BOOYSE, Christina MILES
Climate Change Impact on Bread Wheat in an Irrigated Area by Treated Waste Water in Medjerdas Lower
Valley in ............................................................................................................................................225
Saida SALAH MLAOUHI, Abdelhamid BOUJELBEN, Mohamed ELLOUMI
Instrumentation Development for Quantification of Single-Seed Traits Used for Quality Measurement and
Seed Phenotyping ...............................................................................................................................227
Paul ARMSTRONG, Shantha PEIRIS, Floyd DOWELL
Genome-Wide Detection of Single Nucleotide Polymorphisms (SNPs) and Genetic Map Construction with
Two Korean Japonica Rice Varieties .....................................................................................................229
Hyeonso JI, Tae-ho KIM, Seung-bum LEE, Seok-chul SUH
Determination of Changes in the Fatty Acids of Durum Wheat Due to Spike Germination........................230
M. Sertac OZER, M. Reis AKKAYA, Hasan AY, Hatice YUCEL, Osman KOLA
Effect of Soil and Foliar Late-Season Nitrogen Application on Rheological Parameters and Gluten Content
and Composition in High Protein Wheat. ............................................................................................. 231
Massimo BLANDINO, Simona BELLION, Federico MARINACCIO, Giovanna VISIOLI, Nelson MARMIROLI, Amedeo REYNERI
Nitrogen Fertilization Strategies to Enhance the Rheological Parameters of Wheat for Biscuits ................232
Massimo BLANDINO, Federico MARINACCIO, Amedeo REYNERI
Changes in the Phenolic Acids Content and Antioxidant Activity in Colored Maize Grain During Kernel
Development and Analysis of the Correlation with Mycotoxin Contamination at Harvest Maturity ...........233
Debora GIORDANO, Massimo BLANDINO, Amedeo REYNERI, Trust BETA
Efficient Screening Method Against Saline Conditions at Early Growth Stages in Maize
(Zea mays L.) .....................................................................................................................................234
Muhammad ASLAM, Sarfraz AHMAD, Zubair IQBAL, Muhammad AMIR MAQBOOL, Sana-e- MUSTAFA
Physiological, Morphological and Biochemical Quantification of Gamma Rays Induced Mutations in Maize
(Zea mays L.) .....................................................................................................................................235
Muhammad ASLAM, Talha SAJID, Abdul SAMI, Muhammad ARSLAN AKHTAR, Muhammad AMIR MAQBOOL
Morphological and Physiological Based Biostimulant Activity in Genetically Distant Maize (Zea mays L.)
Hybrids. .............................................................................................................................................236
Muhammad ASLAM, Muhammad ARSLAN AKHTAR, Muhammad AMIR MAQBOOL
Efficient DNA Fingerprinting Systems for Authentication, Adulteration Prevention, and Genetic Purities
Monitoring of Taiwan Rice ..................................................................................................................237
Men-Chi CHANG, Kae-Kang HWU, Hsue-Yu CHUANG, Yu-Shan KO
Behzad SADEGHZADEH, Fatemeh VAFADAR SHAMASBI, Saber GOLKARI, Babak ABDOLLAHI MANDOULAKANI
The Wild and Synthetic Wheat Classification on Mineral Composition: Resourses and Donors ................239
Aigul ABUGALIYEVA, Timur SAVIN, Ismail CAKMAK
Evaluation of Wild and Synthetic Wheat by Protein Content and Quality for Bread-Making .....................240
Aigul ABUGALIYEVA
Soil-Zinc Application Alleviates Drought Stress to Improve Bread and Durum Wheat Production Under Cold
Rainfed Conditions .............................................................................................................................241
Behzad SADEGHZADEH1, Gholamreza VALIZADEH2
Development and Validation of KASP Assays for Functional Genes Underpinning Key Economic Traits in
Bread Wheat ......................................................................................................................................242
Awais RASHEED
Amplification Profiles of the SSR and SNP Markers in Cultivars of Hexaploid Wheat .............................243
Iman YOUSEFI JAVAN
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa ................245
A. Sabri NSAL, Ayhan ATLI, Muhsin KAYNAR, Hamit KKSEL
Effect of Hydrothermal Treatments on the Physicochemical Properties and Resistant Starch Content of
Buckwheat Starch ...............................................................................................................................256
Hande ALTAN, Zeynep TACER CABA, Dilara NILUFER ERDIL
Survey on the Salt Content of Frequently Consumed Handcraft Breads in Switzerland ............................258
Urs STALDER, Max HALDIMANN, Annabelle BLANC
Developing Healthy Cereal Products Based on Understanding Ofstructure and Function .........................260
Nicole MAHER, Alix CORNISH, Luca MARCIANI, Robin SPILLER
Production of Bread for Celiac Sufferers Using of Taro Tuber(Colocasia esculenta L. Schott ...................262
Cansu PEHLVAN, Muhammet ARICI
Effect of Parboiled Rice on Postprandial Blood Glucose Levels and Satiety in Healthy Subjects .............264
Tasleem ZAFAR, Samar HAMAD, Jiwan SIDHU
Dietary Fibre and Mineral Contents of Organic and Conventional Wheatflour .........................................265
H. zgl UURUM, Nurcan AYAR GZELSOY, Nagihan UUR, Turgay ANAL
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa .................266
Ahmet Sabri NSAL, Muhsin KAYNAR, Ayhan ATLI, Hamit KKSEL
Effect of Mahlep on Molecular Weight Distribution of Cookie Flour Gluten Proteins ..............................269
Emine Nur HERKEN, Senay SIMSEK, Jae-bom OHM, Aysun YURDUNUSEVEN
Physicochemical and Techno-Functional Properties of Pumpkin Flour Which Can Be Used Instead of Wheat
Flour in Bakery Products ......................................................................................................................270
Emine AYDIN, Duygu GOCMEN
Food Legumes
Change in Some Nutritional Characteristics of Legume Based Flour Mixtures After Cooking ...................272
Kevser KAHRAMAN, Ferhat YUKSEL, Safa KARAMAN
Increasing the Resistant Starch Content of Black Chickpea (Cicer arietinum L.) Starch by an Enzymatic
Method ...............................................................................................................................................273
Dilara NILUFER ERDIL, Hilal DEMIRKESEN, Zeynep TACER CABA
Characterization of Brown Lentil Starch and Investigation of Resistant Starch Type V Formation Using
Different Types of Lipids .....................................................................................................................274
Bahar Nur OKUMU, Zeynep TACER CABA, Dilara NILUFER ERDIL
The Effect of Ultrasound Treatment on Physical Properties of Some Legume Starches .............................279
Melis KARAMAN, Necati Bar TUNCEL, Esra KAYA, Nee YILMAZ TUNCEL
Nutrient composition, in vitro Digestibility and Mineral Availability Estimation of Fresh Cicatelli Pasta
Enriched with Vicia faba .....................................................................................................................280
Karima TAZRART, Farid ZAIDI, Monika HAROS
Effects of Climate Change in Wheat Production and Quality in the Southwest of Buenos Aires Province,
Argentina ............................................................................................................................................282
Nelly SALOMN, Alicia RUPPEL, Maria Elena ANTONELLI, Vernica MISLLER, Martha Beatriz CUNIBERTI
Some Bread-Making Quality Related Trait Performances of Bread Wheat Cultivar Grown under
Mediterranean Conditions ...................................................................................................................285
Hasan GEZGINC, Abdulkadir TANRIKULU, Ali TEKIN, Sevgi HEREK, Ziya DUMLUPINAR, Hseyin GNGR, Tevrican DOKUYUCU, Turgay ANAL, Aydn
AKKAYA
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based Composite
Breads ................................................................................................................................................286
Ceren BAYRA, Arzu BAMAN, Remziye YILMAZ, Hamit KKSEL
Determination of the Quality Parameters on Some Bread Wheat Genotypes in Trakya-Marmara Region of
Turkey ................................................................................................................................................287
Turhan KAHRAMAN, Turgay ANAL, Irfan ZTRK
A Comparison of Macro and Micro Element Contents in Some Grains ................................................... 288
Selami YAZAR, Hasan GEZGN, Emin DNMEZ, Turgay ANAL
Evaluation Ofdifferent Features for Grain and Hay of Selected Some Triticale Lines
Andvarieties ........................................................................................................................................290
Emel ZER, Sah Ismail CERT, Aysun AKCAIK
Determination of Lactic Acid Bacteria and Metabolite Contents in Traditional Tarhana Produced from Home
Made Yoghurt ....................................................................................................................................291
Yekta GEZGINC
Development of Near Infrared Spectroscopy (NIRS) Calibration Equations for Determining Some Barley
Quality Parameters ..............................................................................................................................292
Arzu AKIN, Yaar KARADUMAN, Turgay ANAL
Characterization of Rice Bran Wax Based Oleogels and Utilization as Shortening Alternative ..................293
Behic MERT
Effects of Location Onsome Quality Traits in Durum Wheat (Triticum Durum) Varieties ........................294
Ferda NSAL, Hamit KKSEL, Turgay ANAL
Textural and Pasting Properties of Wheat Flour Doughs Enriched With Buckwheat and Coconut Flours ...296
Ferhat YUKSEL, Safa KARAMAN, Kevser KAHRAMAN, Osvaldo H. CAMPANELLA
Bread Wheat Quality: Rheological Characteristics of Some Local and Imported Bread Wheat Samples of
Turkey ...............................................................................................................................................297
Sinem TRK ASLAN, Hlya GL
Mass Spectrometric Analysis of Intact High and Low MolecularWeight Glutenin Subunits in Canadian
Wheat Varieties ...................................................................................................................................300
Bin Xao FU, David HATCHER, Miray BACALA
The Comparison of Flour Milling Methods for Determination of Quality in Early Stages of Durum Wheat
Breeding Program ................................................................................................................................301
Aliye PEHLVAN, Saime NVER KINCIKARAKAYA
Effects of Corn Starch and Water Addition Levels on the Quality Characteris-tics and Estimated Glycemic
Index Values of Gluten-Free Rice Bread ...............................................................................................304
Asl CHAN, Arzu BAMAN
The Identification of Origin and Production Practices of Dinkel/Spelt Grains by Stable Isotope Analysis ..306
Roland POMS, Olaf NEHLICH
In vitro Digestibility and Antioxidant Activity of Noodles Prepared by Substituting Wheat Flour With
Different Content of Extruded Brown Rice Flour ...................................................................................315
Na-na WU, Sha-sha LI, Bin TAN, Ming LIU, Yan-xiang LIU, Xiao-hong TIAN, Li-ping WANG, Xiao-tong ZHAI
Use of Solvent Retention Capacity Test Method for Prediction of Quality of Cookies Produced from Wheat
Flour With the Addition of Apple Pomace, Brewers' Spent Grains and Sugar Beet Pulp ..........................316
Marko JUKI, Daliborka KOCEVA KOMLENI, Indira KOSOVI, Kristina GLIGORA, Jasmina LUKINAC
Variation and Relationships Between Covered and Pearled Grain Physico-chemical Properties for Various
Spring Barley .....................................................................................................................................317
Mara BLEIDERE, Zaiga JANSONE, Ilze GRUNTE
Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked Frozen Bread
...........................................................................................................................................................324
Fatma HAYIT, Hlya GL
Autofluorescence Multispectral Image Analysis at the Macroscopic Scale for Tracking Tissues from Plant
Sections to Particles. Wheat Grain as a Case Study ................................................................................326
Mathias CORCEL, Marie Franoise DEVAUX, Fabienne GUILLON, Marie Franoise SAMSON, Ccile BARRON
Use of Alveograph and Solvent Retention Capacity Methods to Predict Soft Wheat Quality .....................329
Leticia MIR, Martha CUNIBERTI, Beatriz MASIERO
Utilization of NIR and MIR Spectroscopy with Different Chemometric Techniques for the Prediction of
Wheat Flour Quality Parameters ...........................................................................................................330
Esra Zeynep ARSLAN, Ouz ACAR, Asuman KAPLAN EVLICE, Aliye PEHLVAN, Hamt KOKSEL, Turgay ANAL, Ismail Hakk BOYACI
Determination of Optimum Medium for Production of Fungal Amylase for Enhancing the Quality of Bread
...........................................................................................................................................................331
Arzu NAL, Semra MALKO, S. Elif KORCAN
Investigation of Bread Wheat Quality Based on Chemical and Physical Analysis .....................................333
Yasemin OKUR, Selis NEL
Detectionof Stripe Rust Disease (Yellow) Puccinia Striiformis f. sp. Triticion Wheat in the North Eastern of
Syria During the Period 2011-2014 and to Identify Physiological Strains ................................................334
Omran YOUSSEF
Effects of Apricot Kernel Flour on Technological and Sensorial Properties of Biscuits ...........................335
Betl SOLAK, Nilgn ERTA
Associations Between Nutritional Composition and Farming Type With Organically and Conventionally
Grown Cereals ...................................................................................................................................337
Mirjana MENKOVSKA, Gordana BRANKOVIC, Vesna PAJIC, Gordana SURLAN-MOMIROVIC, Desimir KNEZEVIC
Behavior of the Tunisian Consumers Facing the Quality of the Bread in the Context of the Problem of the
Bread Wasting ...................................................................................................................................338
Raoudha KHALDI, Mehres AMEUR, Hanen NASRI, Dorra SFAYHI
Ingredient: An Investigation of this Magical Word on Cereal and Dairy Products ...................................339
Ali Erbili BODUR
The Sensory Evaluation of Sodium Reduced Wheat Bread with Mahaleb (Prunus mahaleb L.) ................340
Ceren YAPAREL, Yeim ELMACI
Screening for Total Ergot Alkaloids in Rye Flour by Planar Solid Phase Extraction Coupled to Fluorescence
Detection and Mass Spectrometry .......................................................................................................350
Claudia OELLIG, Tina MELDE, Wolfgang SCHWACK
Global Warming and Climate Change Effects on Future of Agriculture and Food Industries .....................351
alar GKIRMAKLI, Mustafa BAYRAM
Feasibility of Using Gamma Irradiation for Inactivation of Starvation, Heat and Cold Stressed Salmonella in
Tahini .................................................................................................................................................352
Tareq OSAILI, Anas AL NABULSI, Salisu ABUBAKAR
Making of Traditional Turkish Desserts with Cheese and Cereal Products Around
Ida Mountains .....................................................................................................................................353
Ali Erbili BODUR
PREFACE
The International Association for Cereal Science and Technology (ICC) and Hacettepe University are pleased
to welcome you to 15th International Cereal and Bread Congress (15th ICBC) at Harbiye Military Museum &
Culture Site in Istanbul, Turkey on April 18-21, 2016. 15th ICBC, the latest in the series of flagship congresses
of ICC, has been held in Turkey for the first time. Istanbul was chosen as the meeting point for East and West,
and the crossroad of different continents and cultures.
Over the course of four days, participants from all over the world will have the opportunity to hear speakers
and to interact with scientists and exhibitors on a wide variety of cereal science and technology related areas.
The congress mainly focuses on:
Cereals and Cereal Product Quality Evaluation/ Quality Management
Analytical and rheological methods, evaluation of sensory quality, improving cereal quality and nutritional
properties by genetic enhancement
Cereal Processing Technologies
Milling: recent developments, problems and potential solutions, novel/emerging technologies & valueadded cereal products, ingredients/ingredient technologies in processing of cereals, non-food uses of
cereals Bread and Other Cereal Foods
Bread-baking technologies, artisanal breads, cakes & cookies, pasta & noodles, extruded products, snacks
& breakfast cereals, traditional cereal products, reformulation towards healthier compositions in cereal
products, cereal products & gastronomy
Nutrition and Health
The role of cereals in feeding the world and providing key nutrients, functional cereal foods, health benefits
of wholegrain products, dietary fiber & resistant starch in preventing obesity and related diseases, dietary
fiber and human gut microbiome, micronutrients and fortification of cereal products, gluten free food
products, clean label strategies for cereal products
Food Safety and Security
Food safety assurance in cereal storage and food processing, reducing the food waste, thermal process
contaminants in cereal products, other contaminants, additives & preservatives, new / fast analytical and
monitoring methods, global grain and cereal products market, new trends in the market, costumer demand
in 21st century, economic prospects
Research on Genetics, Breeding and Agronomy to Enhance Global Cereal Production and Quality
New strategies to increase grain production, quality, nutritional properties and safety, genetic basis of
grain quality and yield, grain production and quality under a climate change scenario, cereal genetics and
biochemistry as related to food production, genomics-assisted cereal breeding
Storage and Packaging
Grain storage technologies and new developments, cereal and cereal products packaging
Food Legumes
Contribution of legumes to the nutrition around the world, processing technologies for legumes, combined
utilization of legumes and cereals in human nutrition
Feeds and Animal Feeding
Sugar, Chocolate and Confectionery Products
The topics of the congress are divided into 34 session. Each session is opened by well-reputed scientists
of high international status. In the Opening Ceremony, Dr. Ahmet NAL will give an opening speech on
The Significance of Cereals through the Ages in Anatolia: An Archaeological, Paleaobotanical and Historical
Overview. The plenary session comprises three lectures given by internationally respected scientists, Dr.
Hans-Joachim Braun (CIMMYT), Dr. Peter Shewry (Rothamsted Research) and Dr. Jan Delcour (KU Leuven)
who have been invited to present the state of the art research they have been working on. The rest of the
programme is based on keynote and/or invited speakers followed by oral contributions and poster presentations
of more than 200 daily. We received more than 800 applications for 15th ICBC from around 80 countries and
all continents. The submissions were reviewed by at least two independent members of our Scientific and
Advisory Committee and the scientific programme of the congress has been structured based on the evaluation
of the Scientific and Advisory Committee Members. A special emphasis has been given to young scientists
contributions, who are the next generation of cereal science and technology.
We strongly believe that this congress will provide an inspiring discussion on the state-of-the-art knowledge
and applications in cereal science/technology and complementary disciplines. We wish you a very stimulating
and informative congress with a lot of excellent discussions and new insights into the various aspects of the
cereal science/technology. In Istanbul, you will see a lot of old friends and you will also have a chance to meet
new faces and young scientists from different countries. Promoting interactions with young cereal scientists is
one of the top priorities of the ICC and the 15th ICBC.
We would also like to express our gratitude for the support of Istanbul Metropolitan Municipality, especially
the Mayor of Istanbul Dr. Kadir Topba and Istanbul Metropolitan Municipality Bakery Plant during the
organization of the congress. We would also like to thank for generous contributions of our sponsors to cover
the expenses of the congress. Our ability to provide such a high quality event would not be possible without
their generous support.
We also hope that the information shared during the congress and in this Book of Abstracts will stimulate
new research, provide useful information to cereal science/technology professionals, and ultimately benefit the
individuals who attended the congress.
Hamit KKSEL
On behalf of the Organising Committee
15th International Cereal and Bread Congress
Opening Session
You Shall Eat Bread and Drink Water!
The Significance of Cereals Through the Ages in Anatolia: A Paleaobotanical, Philological
and Archaeological Overview
Ahmet nal
University of Munich, Germany
The paper is thought as a holistic, historical and archaeobotanical prologue to modern agricultural experts and technicians among the
congress members, and aims at the first step to unveil the role of agriculture and cereals as a source of comestibles in the long and
rich past of your host country. It is true Anatolia looks in regard to origins, richness and versatility of not only plants, but also wild
life proudly back on an immensely long history. It has been home to many cereals, plants, legumes and fruits, as soon as conditions
became appropriate at the very end of the Glacial Epoch in around 11th mill. BCE. It was these environmental and climatological
preconditions, and unsurpassed advantages, supported greatly by the skills and inventive diligence of its anonymous inhabitants,
which endorsed it to become the cradle of the first farmers and shepherds. It is from here, thus it is believed, that around 6000 BCE
Anatolian agriculturalists and animal breeders crossed the Turkish straits and transplanted their agricultural experiments to Europe.
The somehow provocative initial phrase, you shall eat bread and drink water! in the title of the paper should demonstrate the
enormous role of bread among the inhabitants of Ancient Anatolia. It comes in a decree of a Hittite king (ca. 1650 BCE), which is
full of admonitions to his subjects and clan members, not to be fastidious in matters of dietary and to lead a humble life as modest as
ancient Spartans. The very Hittite clause served B. Hrozn as starting point in his deciphering the language and proving its IndoEuropean origin in 1915.
The overview starts in chronological order with the brief mention of Stone Age and continues down to Neolithic, Chalcolithic,
Bronze Age, and finally the Hittites. It scrutinizes within the given limits of space and time entire available archaeological,
paleobotanical and philological evidence. The latter starts by 2000 with the arrival of Mesopotamian merchants to Anatolia and the
foundation of a militarist, feudal and slave holding central state by the Hittites by 1650 BCE and sheds extraordinarily valuable light
as complimentary evidence to material remains. Written sources endow researcher with very much desired critical information on
almost every aspect of agricultural activities of ancient societies, i. e. land ownership, species of cereals, their plantation, plowing,
sowing, quality of fields (fertility, hilly, plain, irrigation, crop), yield, reaping, harvesting, food processing, plant diseases, pests of
various kinds, food shortage, crop failure and preservation methods in different, sophisticated constructions of storage bins which
include storage jars, pithos and in the earth dug out holes. With their 180 kinds of bread, pastry, cakes and noodles, Hittites
outnumbered what pastry and bread productions concern, the Italian bakery. One is left helpless, of course, in regard to how to render
their meaning in any modern language. The texts give us occasionally unique details such as a case outlined in Hittite legal corpus:
If anyone sows seed upon seed, they will place the neck (of the culprit) on top of a plow. They will harness two teams of oxen,
turning one teams face one way and the others face the other way, and the man will be put to death, and the oxen will be put to
death. Moreover, the same texts provide us on minute details as how the omnipotent rulers engaged slaves and forced labor in
agricultural activities on the state- and temple-owned farms: No one will be exempt from plowing, reaping, garnering, and
threshing. Further, we learn, again, how slaves and slave girls were blinded to prevent them from escaping from the cumbersome
and tedious slave work of grinding and milling.
The archeobotanical samples, which are gathered by sophisticated floatation techniques by European, Japanese and American
archaeologists from immense masses of earth and dirt and charred remnants of various seeds and textual sources reveal the
cultivation of a long range of cereal varieties. In the face of scarcity of prolific textual evidence, we often feel lucky to observe that
archaeological and philological evidence coincides one with each other exactly- indeed, a very seldom case in ancient cultures! The
commonly attested species are as follows: einkorn, emmer, bread wheat, club wheat, hulled and naked barleys. More varieties and
details are included in the main text.
Plenary Session
Grain Storage - 1
Preserving Grains for High Quality Processed Products
Digvir JAYAS
Biosystems Engineering, University of Manitoba, Canada
Globally over 2.5 billion tonnes of cereal grains, oilseeds and legumes (pulses) (together referred to as grains) are produced annually
and are stored at many points along the chain from harvest to consumption. During storage of grains, improper interactions among
biotic and abiotic factors cause qualitative as well as quantitative deterioration of grains. By properly manipulating abiotic factors
these interactions can be manipulated to reduce or eliminate storage losses. Reduction of storage losses maintains the quality of
grains for use as raw material in producing high quality processed food products. If quality of raw material is poor then no processing
technique can improve on it but may mask some of it for the consumers. Such masking has potential to create harm to consumers in
the long term from the consumption of spoiled grains. This presentation will elaborate on the interactions of stored-grain ecosystems,
processes that can be used to manipulate the abiotic factors to minimize the quality loss of grains and current trends to monitor the
quality of grains.
Keywords: processed foods,storage losses,grain quality,monitoring technologies,ecosystem modeling
Healthgrain Forum
Grains for Optimum Nutrition and World Food Supply Health
Julie JONES
Nutrition and Foods, St. Catherine University, USA
In an era when some diet gurus are dissing gluten and, in some cases, all grains with statements that humans did not evolve to eat
grains and that grains cause obesity and many chronic diseases, it is important to reassess the role of grains both both in terms of
nutrition and of sustainability of the food supply. This paper will review the data on the major grains in terms of their nutritional
contribution, their yields in terms of calories, macronutrients, some micronutrients and dietary fibre. It will make the case that bread
and grains have been and still should form the base of the diet in terms of optimally feeding both the individual and the billions now
and, as we move to 2050, the 9 billion.
This paper will review data showing that carbohydrates (CHOs) and grain- based staples should not be avoided, rather lauded for
their role in allowing increased brains size, human evolution and cultural evolution. Data showing that diets balanced for grains and
CHO staples and other dietary components are not the cause of common disorders but are part of the solution for brain function,
weight management and chronic disease prevention will be reviewed. Further data show that dietary variety including a mix of
cereals and breads and grain-based foods provide the mix of fibres and nutrients that promote health.
A review of food patterns around the world show that CHOs provide between 45- 75 percent of daily energy needs with diets in
developing countries having a higher percentage. Eight cereal grains - wheat, maize, rice, barley, sorghum, oats, rye, and millet
provide around 50 percent the worlds energy and protein and contribute to much needed dietary fibre with the special effects of
cereal fibre. Diets with adequate cereal and dietary fibre are associated with lower rates of obesity and chronic diseases such as
diabetes and coronary heart disease. Excess calories are the real problem together with a need for a balance of CHO foods so they
that are nutrient intense providing the bran, fibre and important nutrients and phytonutrients. Such diets with the right balance of
enriched and whole-grain and bran rich cereals, fruits, vegetables including legumes (pulses) and nuts contribute to lowering the
risk of weight gain, type 2 diabetes cardiovascular disease and certain types of cancers.
Suggestions by some that humans did not evolve to eat grains and that all should omit grains from the diet are both simplistic and
could prove costly both to the planet and the pocketbook. Nutritionally such diets often lack enough DF as well as certain important
fibers such as -glucan.
The omission of grains is especially troubling in the face of the logarithmic population growth, climate change, available land and
limitation of many types of resources. These factors mandate, not the omission of grains, but rather their optimization in terms of
yield and nutritive value allowing the feeding of more people, not fewer. In terms of nutrition, bread, cereal and grains have been part
of the diet for millennia, have enabled the evolution of human kind, have been part of dietary guidance since it began, and have and
remain important for nutrition, health, longevity and longevity of the planet.
Keywords: Grains* whole grains, carbohydrate, lowcarbohydrate, diets, dietary fibre, sustainability, cost, nutrition, popular diets,
wheat, oats, yield
Optimal health is not a fixed entity and can be defined as the ability to adapt in an ever changing environment, and especially in
response to stressors. One of the methodologies to assess resilience is with the so-called challenge test. This study aims to deliver a
proof of concept that the well-characterized and validated high-fat high-glucose challenge test (PhenFlex challenge) can substantiate
health effects from whole grain wheat (WGW) products.
To investigate the health benefits of WGW on cardio-metabolic health a randomized controlled, double blind, parallel trial was
conducted with a total of 50 male and female participants. Participants had mildly elevated levels of cholesterol, were 45-70 yrs of
age and body mass index varied between 25 and 35 kg/m2. The WGW intervention had a duration of 12 weeks where a total of 98g
of WGW was consumed per day in the form of bread and cereals. This was compared to a control intervention based on (colored)
refined wheat (RW) products. The intervention started after a run-in period of 4 weeks were both intervention arms consumed (noncolored) RW products. Both groups were given the PhenFlex challenge before and after the intervention. The PhenFlex challenge
was a 500 mL drink of a mixture of 83,5g dextrose (= ~75 g glucose), 20g Protifar (Nutricia), 60 g palm oil and 320 g water. At t=0
(fasting) and 6 time-points (t= 10, 30, 60, 120, 180, 240 min.) after challenge test, blood was sampled from each subject to measure
the markers of glucose metabolism (including glucose, insulin, glucagon, incretins), lipid metabolism (including free fatty acids,
triacylglycerol, cholesterol (HDL, LDL and total), plasma adhesion molecules, leucocyte count & differentiation) and liver health
(liver enzymes). This was combined with measures of flow mediated dilation, arterial stiffness, blood pressure, liver lipid content
(MRS), satiety and gene expression in white blood cells and white adipose tissue. It was optional for the study participants to perform
do-it-yourself (DIY) measures on a two-weekly basis (glucose, blood pressure, blood lipids) and a DIY oral glucose tolerance test at
week 8 of the intervention.
The study was successfully conducted with no drop-outs. Furthermore, the compliance within the study was very high as measured
by plasma alkylresorcinol concentrations and also on recall of product packages. Results of the health outcome of the study will be
available in April 2016.
Keywords: Phenotypic flexibility; challenge test; whole grain wheat; cardio-metabolic health; glucose metabolism; liver health
A New Definition for Whole Grain Foods The Healthgrain Forum Guidance Document for
Whole-Grain Label Statements on Food and Beverage Products
Alastair ROSS1, Jan-willem VAN DER KAMP2, Roberto KING3, Kim-anne LE4, Heddie MEJBORN5, Chris
SEAL6, Frank THIELECKE4
1
Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole grain content
is an important step for improved prevention of chronic disease. Several definitions exist for whole grain foods, yet these do not
account for the diversity of food products that contain cereals. With the goal to create a relatively simple whole grain food definition
that could be applied across all product categories, the HealthGrain Forum, a not-for-profit consortium of academics and industry
working with cereal foods, established a working group to gather input from academics and industry and develop guidance on
labelling the whole grain content of foods. The HealthGrain Forum recommends that a food may be labelled as whole grain if it
contains 30 % whole grain ingredients in the overall product, and contains more whole grain than refined grain ingredients, both on
a dry weight basis. Additional recommendations on labelling whole grain content in foods with a lower proportion of whole grains,
and mixed cereal foods such as pizza and ready meals are also made. This definition allows easy comparison across product
categories as it is based on dry weight, and strongly encourages a move from generic whole grain labels to reporting the actual
percentage of whole grain in a product. While this definition is for guidance only, we hope that it will encourage more countries to
adopt regulation around labelling of whole grains and stimulate greater awareness and consumption of whole grains in the general
population.
Keywords: Whole-grain,Definition,Regulatory
10
11
12
13
Some Factors Affecting the Wet Gluten Analysis in the Glutomatic Device
Zeki DEMIRTASOGLU1, Erkan YALCIN2
1
2
Wheat flour is the most important raw material in the production of bakery products, since its protein content and quality plays a
crucial role in the final product structure and quality. Wheat flour contains a complex mixture of proteins which are albumins,
globulins, glutelins and prolamins. Among the cereals, wheat is the only one which contains unique storage protein called gluten.
Gluten protein is consisted of glutenin and gliadin proteins which have significant functionality in dough structure through forming
viscoelastic dough. After mixing of wheat flour and water, gluten proteins hydrate and some chemical interactions occur among the
gluten and other wheat flour constituents during dough mixing/kneading and gluten proteins impart water absorption capacity,
cohesiveness, viscosity and elasticity on dough. In the grain industry, the wet gluten content of wheat flour is generally determined
by using the automatic gluten washing apparatus. After removing starch and water-soluble constituents, the remainder material is wet
gluten. During wet gluten analysis, precautions should be taken to prevent obtaining inaccurate or erroneous results. Therefore, the
factors that might cause error in wet gluten analysis should be defined and taken into consideration. Firstly, a skilled cereal scientist
or technologist must be employed and he/she must have a fundamental knowledge about wheat and wheat flour. Second, the amount
of wheat flour to be analyzed is the biggest concern. There are two well-established and standardized methods (ICC Method No:
137/1 and AACC-International Method No: 38-12.02), generally used for determining the wet gluten content. In those methods, the
weight of the sample to be analyzed is 10 g (14% moisture content basis). However, in some countries, the weight of flour sample
was adjusted according to 14.5% or 15% moisture content instead of 14% moisture content basis. The accurate result cannot be
obtained because of incorrect sample weight. Third, the temperature of the laboratory is another critical factor, which affects the test
results considerably. The temperature of the diluted sodium chloride solution used for washing the dough is also important and it
must be 222C. Fourth, the repeatability, that is a measure of the ability of gluten washing apparatus to give comparable results for
the same sample at different times, is another concern. Fifth, the reproducibility, which is the degree of agreement between results
obtained from different laboratories using the same type of gluten washing apparatus on the same set of samples, must also be taken
into account in grain quality evaluation laboratories. In conclusion, all of these factors influence the results during wet gluten analysis
and the standard test conditions must be followed continuously considering the above mentioned factors.
Keywords: Analysis,Wheat Flour,Proteins, Gluten,Glutomatic,Grain Industry
14
Bakery industry is one of the biggest industries in the world and has a wide range of product such as bread, cake, biscuit, cookie and
so on. Varities in food types necessitate a good process and quality control. Because a considerable amount of energy is required
during production. At this instant, mathematical modeling begins to have a place in order to optimise physical and sensory attributes
of food and process economics.
Primarily, two types of technique are used for designing the baking operations. First is semi-empirical kinetic (black box) models
which are based on quality characteristics (starch gelatinization, browning etc) and second is nonlinear computer applications
(deterministic models) that are about transfer phenomenas. These models could be solved with the help of some differential
equations.
Two main mechanisms play role in baking called as heat transfer and mass transfer. They always occur at the same time and affect
each other, so, some diffuculties arise. Modeling of the system makes easier to understand and seperate the forenamed phenomenons.
On the other hand, engineers and oven / cooker designers could benefit from theoretical models while constructing equipments. Most
modeling researches mentioned bread baking process because of its high consumption rate rather than other cereal products.
In this study, numerical modeling methods which enables simulation of process of cereal products were reviewed.
Keywords: Baking, Bread, Cake,Biscuit,Mathematical Modeling, Heat Transfer,Mass Transfer
15
Quality Evaluation and Food Department, Central Research Institute for Field Crops, Turkey
Department of Material Science and Nanotechnology Engineering, Abdullah Gl University, Turkey
3
Food Engineering Department, Hacettepe University, Turkey
The aim of this study was to investigate the effects of heat and moisture treatments on the chemical, physicochemical and rheological
properties of wheats. Two different bread wheat varieties (cv. Tosunbey and cv. Bayraktar 2000) were used. Tosunbey is a hard
white winter wheat with strong gluten properties while Bayraktar 2000 is a white medium hard wheat with medium strong gluten
properties.
Response surface methodology (RSM) was used to generate the experimental design with 13 different temperature-moisture
conditions. Five levels, for each factor, were selected and temperature was varied from 55C to 95C while moisture content was
varied from 13% to 19%. Heat-moisture treated grains were milled into flour and some chemical, physicochemical and rheological
properties were determined. The protein content and Zeleny sedimentation values of the flours obtained from untreated Bayraktar
2000 and Tosunbey samples were 10.8, 13.8% (db) and 32, 63 ml, respectively.
In order to describe the relationship between the dependent variables (wet and dry gluten contents, Falling Number value,
Alveograph and Farinograph properties, etc.) and the independent variables (moisture and temperature), the response values were
fitted by second order polynomial (quadratic) regression models. Significance analysis of coefficients of each factor (moisture and
temperature) showed that the effect of temperature on the wet and dry gluten contents; Alveograph L, G, W and P/G values;
Farinograph absorption value were significant (p
Keywords: wheat, flour, heat and moisture treatments, response surface methodology, rheology
16
As bread, which is one of the oldest nutrition sources, has a neutral flavor in nature, it is among our irreplaceable foods. Quality
bread production is directly related to the use of high quality raw material. Through the study it was aimed to reveal the qualification
characteristics of flour types that are obtained through local (Cumhuriyet75, Tosunbey, zmir85, Panda, Bezostaja, Esperya, Negev,
Adana99, Flamura, Toros) and imported (Kazakstani and Russian) wheat samples so as to produce wheat flour for bread by flour
factories in Lakes Region (Isparta, Burdur and Afyonkarahisar provinces of Turkey).
As Bezostaja had the lowest dough yield, Bezostoja, Falamura and Tosunbey displayed higher values regarding bread yield. In
addition to dough yield, Cumhuriyet75 has also the lowest rate of bread yield. As Kazakstani has the highest specific volume with
3.24, no significant difference was found among other flour types. In proportion with volume, wide-length and height parameters of
bread that was produced by Kazakstani type was found to be high even though they were limited.
Regarding texture analysis values that were measured in texture analysis device as Cumhuriyet75 with (4976.83 g) has been the
hardest bread, it was followed by izmir 85 with (3627.70 g). No statistical significance was found among firmness degree of other
bread types. No change was recorded in the measurements that were carried out on the second and third days. As Cumhuriyet was
found to have the lowest cohesiveness, resilience (0.67 and 0.28) and the highest gumminess and chewiness (3335.78 ve 3170.79), no
significance was found in the remaining types.
In consequence of colour measurement L in bread crust was between 52.46 (Adana99) and 66.15 (Tosunbey); a was between 5.22
(zmir85) and 10.51 (Adana99); b was 14.93 (Toros) and 18.97 (Cumhuriyet75); in crumb L was between 65.09 (Panda) and 69.43
(Kazakstani); a was between -1.13 (Toros) and -0.10 (Panda); b was between 8.38 (Panda) and 11.15 (Toros).
In conclusion bread that was produced by local wheat, particularly by Bezostaja and Toros types as an alternative to imported ones,
produced better results. Hence, we have come to the inference that local wheat should be promoted rather than the imported ones.
Keywords: Wheat, bread, quality, loaf volume, texture
17
1
Food Engineering Department, Mustafa Kemal University, Hatay, TURKEY
Research and Development, NUH'UN ANKARA MAKARNASI INDUSTRY and TRADE, INC., Ankara, TURKEY
3
Food Engineering Department Beytepe Ankara, Hacettepe University, Ankara, TURKEY
Production of high quality pasta considerably depends on the technological properties of raw materials. Therefore, durum wheat
which is high in protein content, unique in terms of color and flavor and can give a pasta product with very good pasta cooking
quality, is extensively used all over the world. It is well known that durum wheat semolina which is obtained from durum wheat in
milling process is an ideal raw material for pasta. On the other hand, durum wheat flour (approx. 1015% of durum wheat) is also
obtained during milling. Durum flour has lower quality as compared to semolina, but it has relatively higher protein and fiber
content. It is also more economical as compared to the semolina. Thus, it has a high potential to develop functional foods in bakery
and/or cereal industry. The aim of this study was to investigate the utilization of durum wheat by-product, durum wheat flour for
production of extrudates at different exitdie temperatures and feed moisture contents. Durum wheat flour was extruded in a corotating twin-screw extruder (Feza Makine Ltd Co., Istanbul, TURKEY) with a 25:1 screw length-to-diameter ratio. The feed rate,
screw speed and die hole diameter were kept constant at 4.0 kg/h, 200 rpm and 2.0 mm, respectively. Response surface methodology
was used to examine the relationships between the extrusion system parameters (barrel temperature and feed moisture content) and
physical properties (expansion index, bulk density and color values) of durum flour extrudates. For this purpose, five levels of
independent variables were selected in which 110 to 150C for barrel temperature and 14 to 22% for feed moisture content. The
results showed that system parameters highly influence the physical properties of durum flour extrudates. Expansion index (EI)
values of extrudates increased as feed moisture content decreased from 22% to 14% at each of the barrel temperatures. The highest
EI value was obtained in the extrudate produced at 150C exit die temperature and 14% feed moisture content. On the other hand,
bulk density values were negatively correlated with expansion index values. Both system parameters investigated in this research
significantly affected bulk density (BD) values of durum flour extrudates. The lowest BD value was obtained in the extrudate
produced at 150C exit die temperature and 14% feed moisture content. Under the severe extrusion conditions (high temperature and
low moisture content), the lightness (L) values of the extrudates dramatically decreased while their redness (a) and yellowness (b)
values increased. As a conclusion, this study clearly demonstrated that the durum flour as a by-product of durum wheat milling has a
high potential for the development of extrusion products.
Keywords: Extrusion Cooking,durum wheat flour,Response surface methodology(RSM),physical properties
18
1
Food Engineering Department, Hacettepe University, Turkey
Food Engineering Department, Mustafa Kemal University, Turkey
Bread is an essential part of daily diet and bread wastage is a common problem around the world. The bread waste is also widespread
in Turkey and estimated to be 2.1 billion pieces annually. It is reported that a significant part of the waste is resulted from the product
defects such as deformations and under/over-baking during processing in both small scale and industrial bakeries (Turkish Grain
Board; TMO, 2013).
The products with deformations and under/over-baked are generally dried, ground and sieved, and then are marketed as by-product.
They are known as bread crumbs and extensively used for making a crisp and crunchy coating in breading formulations for fried
foods. The objective of this research was to produce extrudates from the bread crumbs at different extrusion conditions, as well as to
study the influence of system parameters on physical properties of bread crumbs extrudates (BCE's) as compared to wheat flour
extrudates (WFE's). In the first part of this study, wheat flour was extruded in a co-rotating twin-screw extruder (Feza Makine Ltd
Co., stanbul, TURKEY) with a 25:1 screw length-to-diameter ratio. The feed rate, screw speed and die hole diameter were kept
constant at 4.0 kg/h, 200 rpm and 2.0 mm, respectively. Exit die temperature was adjusted to 120, 135 or 150 C, while feed moisture
content was 13, 15 or 17%. When the extrusion system reached steady state, samples were collected. In the second part, bread was
produced by using same wheat flour. The bread samples were dried for decreasing the moisture content, ground and sieved. This
material was used for the production of the extrudates from bread crumbs with same extrusion equipment and conditions mentioned
above (first part of study). The extrudates were produced in two replicates which were produced at two different times.All extrudates
were dried at 50C until the moisture content reached
Keywords: bread crumbs,extrudate
19
20
21
22
Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate
Selectivity on Bread Making
Sofie LEYS, Anneleen PAULY, Jan DELCOUR, Christophe COURTIN
Department of Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
Endo--1,4-xylanases (EC 3.2.1.8) are commonly used in bread making processes to enhance dough manageability and bread quality.
Especially xylanases with a high substrate selectivity factor (SSF), which is defined as the ratio of the capacity to solubilze waterunextractable arabinoxylan (WU-AX) over the capacity to hydrolyze water-extractable AX (WE-AX), are desired. To confirm this
hypothesis, extended research with xylanases that differed in substrate selectivity has been conducted. Since such xylanases were of
different microbial origins, they differed in more biochemical properties than only their substrate selectivity. Therefore, no direct
relationship between substrate selectivity and bread quality could be demonstrated. Recently, secondary binding sites (SBS) situated
on the surface of the structural unit were discovered in some xylanases frequently used in bread making. Modifying these SBS
resulted in a different relative activity towards WU-AX. Such enzymes are therefore ideal tools to investigate the importance of
substrate selectivity for xylanase functionality in bread making.
In this study, the xylanases from Bacillus subtilis (XBS) and Pseudoalteromonas haloplanktis (XPH) were engineered to weaken
their SBS. This resulted in an increase in SSF of 26.5% and 21.1% for XBS and XPH, respectively. Other biochemical properties
such as substrate specificity, inhibition sensitivity, temperature optimum and stability and pH optimum and stability remained
unchanged. When this modified xylanases were incorporated in straight dough bread making with a weak flour type, an addtional
increase in specific loaf volume of 7.1% and 8.6% was observed relative to the wild-type XBS and XPH, respectively. Moreover, a
lower dosage of the mutant XBS compared to the wild-type was needed to reach the maximal volume increase. This was
accompanied with differences in AX hydrolysis patterns in dough: the mutant XBS and XPH were able to solubilize an additional
10% and 17% of the total WU-AX and to decrease the average degree of polymerization of the WE-AX population with 12 and 16
units, respectively, during fermentation compared to their wild-type counterparts. The enhanced hydrolysis of WU-AX possibly
resulted in additional water release, responsible for the increase in specific loaf volume. No differences were observed between the
specific viscosity of dough and bread extracts supplemented with wild-type and mutant xylanases.
Keywords: Xylanase,Arabinoxylan,Bread making,Substrate selectivity,Secondary binding site
23
Food Structure
Understanding Doughs Processing Behaviour from Low-Intensity Ultrasonic Investigations
Martin G. SCANLON1, Filiz KOKSEL1, Keyur MEHTA1, John H PAGE2, Anatoliy STRYBULEVYCH2,
Yuanzhong FAN2, Valentin LEROY3
2
1
Food Science, University of Manitoba, Canada
Physics and Astronomy, University of Manitoba, Canada
3
Laboratoire MSC, Universit Paris-Diderot, France
A good understanding of the complex rheology of wheat flour dough is essential for predicting doughs processing behavior and its
capacity for predicting bread quality. Low-intensity ultrasonic techniques have proved useful for broadening our knowledge of dough
rheology, especially for understanding how dough performs in high-strain rate processes. Although low-intensity ultrasound is a low
strain rheological technique, ultrasonic measurements of dough made from flours with a range of breadmaking quality correlate well
with parameters acquired from conventional large strain techniques, e.g., alveograph and farinograph. Changes in dough rheology
that are brought about by the effect of bakery ingredients on dough matrix properties can also be monitored non-invasively and
dynamically. One important outcome from ultrasonic assessments of dough properties is a clear understanding of how bubbles alter
dough rheology. For example, by subjecting samples of dough to uniaxial compression and monitoring relaxation behaviour
ultrasonically, contrasting results were observed for air-mixed doughs compared to those mixed under vacuum. Therefore, the shorttime relaxation behaviour of dough is substantially affected by the presence of bubbles in the dough. In conclusion, ultrasound is an
emergent technique that continues to provide novel insights into the rheology of dough and its relationship to bread quality.
Keywords: dough,rheology,ultrasonic analysis,gas cells,bread quality
24
Design and Processing of Wheat Breads with Soluble and Insoluble Fibres
Using Rheology and Imaging.
Hubert CHIRON1, Santago ARUFE2, Faben LEBLEIS3, Luc SAULNIER1, Isabelle SAVARY - AUZELOUX1,
Joel DORE1, Guy DELLA VALLE1
1
High dietary fibre (DF) diets and whole grain consumption have been associated with a lower risk of development of diet related
disease such as type 2 diabetes or cardiovascular diseases. Although cereal products are already the main provider of DF in the
French diet, bread is a priority target for enrichment in DF. DF may be insoluble (IF) or soluble (SF). Whether they come from bran
or resistant starch (IF) or from pectins or inulin (SF), their incorporation in breadmaking products have numerous negative effects on
dough processing and final breads properties. Loss of crust crispiness is also inferred in the case of French bread. But the main
impact of DF on bread properties are the major increase of density and of crumb elasticity, which could explain the lower
acceptability of dietary fibre-enriched breads by consumers. Very few studies have addressed the effect of fibres addition on dough
properties at the mixing and proofing steps, which are the most relevant of the breadmaking process for the final texture and quality
of the bread.
We have studied the influence of bran addition noted B (B 20%) and up to 40% of a ternary mixture of resistant starch (RS, 3/5),
pectins (P, 1/5) and inulin (I, 1/5), noted RSPI, on the properties of wheat flour dough, after necessary adjustment of water addition
(60 to 120g for 100g flour). Both the addition of B and RSPI decreased the specific mechanical energy input during mixing, which
was attributed respectively to a deficient formation and an increased lubrication, of the gluten network. However, they increased the
elongational viscosity of the dough (measured by biaxial extension tests) either through a solid bran particles effect (B) or by
strengthening the network through cross-linking (RSPI). These interpretations are comforted by the lower values of storage modulii
ratio measured by DMA, after fibres addition. They could explain the lower increase of porosity assessed by digital camera and 2D
image analysis, whereas the increased loss of dough stability (B) during proofing, could be attributed to the destabilizing effect of
bran particles on the liquid films separating gas bubbles at the end of proofing. Conversely, RSPI likely increased the viscosity
improving the stability of breads enriched with soluble fibres. The resulting changes of bread texture, determined by image analysis
and mechanical testing of breads, including crust and crumb, were governed by bread density, which was established at the end of
proofing.
These results add additional knowledge in the understanding of the impact of fibres on mechanical and structural features of dough in
order to design French breads with improved nutritional properties. Indeed a companion study, these breads enriched with 30% fibres
will be tested for their capacity to limit or delay the appearance of diabetic or insulin resistant phenotype in pigs fed an obesonic diet.
Keywords: bread,fibre,gluten,extensional viscosity,texture,liquid films
25
The Use of Synchrotron X-rays and Ultrasonics for Investigating the Bubble Size Distribution
and Its Evolution in Dough
Filiz KOKSEL1, Anatoliy STRYBULEVYCH2, Serdar ARITAN3, John H. PAGE2, Martin G. SCANLON1
1
During breadmaking, dough is subjected to a set of process operations in which the number and size of bubbles are manipulated. Of
these process operations, mixing is of crucial importance because the aerated structure of bread is directly related to the bubble size
distribution at the end of the mixing process, especially for mechanically developed doughs. Accordingly, understanding mechanisms
of dough aeration during mixing and how the aerated structure of dough evolves during breadmaking is critical for attaining a
desirable bread crumb structure. However, the opacity of dough in addition to the fragility and rapid dynamics of its bubbles limit the
techniques available for monitoring the microstructure of dough directly under bulk conditions relevant to those in a bakery. In this
study, the bubble size distribution and its evolution in non-yeasted wheat flour doughs were characterized as a function of time after
mixing using X-rays from a synchrotron source and an ultrasonic transmission technique, independently but simultaneously. The
time-dependent series of discrete bubble size distributions from the X-ray microtomography experiments were fed to the ultrasonic
model for extraction of the attenuation coefficient as a function of time. Both the attenuation coefficient results from ultrasonic
experiments and the predictions of attenuation coefficient derived from the population of bubbles measured by X-ray images
exhibited frequency-dependent peaks that are characteristic of bubble resonance stimulated by ultrasonication. As the bubble size
distribution changed with time after mixing, the predictions from the ultrasonic model followed the changes in the experimental
attenuation coefficient that accompanied changes in doughs bubbly structure arising from transport of gas from smaller to larger
bubbles as a result of disproportionation. Our results point to the capability of the ultrasonic technique as a tool to noninvasively
monitor the dynamic changes arising from the diffusively driven evolution of bubble sizes during breadmaking with the potential for
determining the bubble size distribution in dough.
Keywords: synchrotron X-rays, ultrasonics, bread, dough, bubble size distribution
26
Current health issues and increased consumer awareness prompt the food industry to substantially reformulate food products towards
healthier compositions. However, sensory properties change with composition and reformulated products are generally perceived as
lower in sensory quality. In cellular solids such as bakery products, the textural sensory aspects are largely controlled by the
mechanical properties of the hydrophilic and the hydrophobic phases and by the volume fraction of the air and of the hydrophobic
phase. The mechanical and structural properties of such cellular solids are the result of several physical transitions occurring during
baking (i.e. fat melting, starch gelatinization, protein denaturation and polymerization), which are modulated by complex ingredient
interactions. For such reasons, successful reformulation strategies can be established only by an integrated approach combining
structural models (e.g. Ashby-Gibson theory for cellular solids), ingredient interactions models and physicochemical analyses. A
food structuring approach is presented in which relations between key parameters describing textural and structural properties and
thermo-mechanical transitions are established. Examples will be provided on how the overall methodological approach enables
substantial reformulation of bakery products towards healthier compositions (i.e. sugar and fat reduction, fiber increase), while
maintaining their textural sensory quality.
Keywords: reformulation, food structuring, texture,health
27
Up to 20 million European citizens suffer from food allergy. However management of both food allergy (by patients and health
practitioners) and allergens (by industry) is thwarted by lack of evidence to either prevent food allergy developing or protect
adequately those who are already allergic. European Commission-sponsored research, known as the Integrated Approaches to Food
Allergen and Allergy Risk Management (iFAAM), will produce a standardised management process for companies involved in food
manufacturing. It will also develop tools designed to enforce these regulations and produce evidence-based knowledge to inform new
health advice on nutrition for pregnant women, babies and allergy sufferers.
The iFAAM consortium consists of 38 Partner Organisations, coordinated by Manchester University.
iFAAM, funded under the 7th Framework Programme will develop evidence-based approaches and tools for MANAGEMENT of
ALLERGENS in FOOD and integrate knowledge derived from their application and new knowledge from intervention studies into
FOOD ALLERGY MANAGEMENT plans and dietary advice. The resulting holistic strategies will reduce the burden of food
allergies in Europe and beyond, whilst enabling the European food industry to compete in the global market place. This approach will
build on e-Health concepts to allow full exploitation of complex data obtained from the work in this project and previous and
ongoing studies, maximising sharing and linkage of data, by developing an informatics platform Allerg-e-lab.
The MoniQA Association is partner in iFAAM and works mainly on translating iFAAM developed tools and food allergen
management approaches into practice. Current activities involve the development of a database on food allergen recalls, activities
and stakeholder discussions to make May Contain labeling more transparent and to provide a sustainable online toolbox for
allergen management along the food supply chain, including a risk calculator for food industry and guidelines to implement the
appropriate tools for risk management.
Keywords: food allergens,allergen management,EU project,management tools
28
1
Agriculture, CSIRO, Australia
Limagrain Cereal Ingredients, Limagrain, France
3
Food and Nutrition, CSIRO, Australia
Modifying staple grain composition provides an efficient delivery tool for human health benefits without the need for making major
changes in dietary habits, which is generally recommended for addressing life style diseases such as metabolic and bowel disorders,
and cardiovascular dysfunctions. Wheat is one among the three major staple grains and as such feeds over one third of the global
population. Any compositional changes made in wheat grain to impart nutritional benefits, hence, will have far reaching health
promoting consequences, facilitating global economic savings in health care costs. We generated a wheat in which the minor glucan
polymer component of grain starch, amylose, is elevated to a level (>80%) to make it the major constituent of starch through a
conventional breeding approach. This high amylose wheat (HAW) is substantiated to have significantly higher levels of resistant
starch (RS) and total dietary fibre (TDF), the two nutrient components with health-enhancing physiological functions. Our studies on
animal and human models demonstrate health benefits in food products made from HAW and the results from these studies will be
discussed.
Keywords: Starch,amylose, TDF, resistant starch
29
Beta-Glucans from Ganoderma lucidum: Effective Biomolecules for Replacing Fat in Cakes
Jairo LINDARTE ARTUNDUAGA, Jairo Hernando MORENO ORJUELA, Alberto CAMARGO, Luis Felipe
GUTIRREZ
Instituto de Ciencia y Tecnologa de Alimentos, Universidad Nacional de Colombia, Colombia
Ganoderma lucidum is an edible mushroom used long time ago as traditional medicine, pharmaceutical and nutraceutical agent in
various Asian countries. It has been employed in the treatment of several human diseases, including hepatitis, hypertension,
hypercholesterolemia and various types of cancer because of its content of several biologically active molecules, especially
polysaccharides. The main polysaccharides present in Ganoderma lucidum are beta-glucans.
Beta-glucans from different sources are considered as health-promoting ingredients in functional foods, because of their health
benefits, and due to their technological functional properties. Various types of beta-glucans (especially from oat and barley) have
found interesting applications in the food industry as textural agents, prebiotics and fat replacers. Obesity has been rising
dramatically in recent years, reaching epidemic levels in some developed countries, leading to a variety of human diseases such as
cardiovascular disease, diabetes, and cancer. Consequently, fat-reduced foods are in growing demand, and the development of fatreduced or fat-free products has become a challenge for the food industry.
In this work, beta-glucans from Ganoderma lucidum were successfully employed as fat replacers in batter cakes. Fat was reduced at
different levels (20, 30, 40 and 50%), and the physicochemical properties of batter and cakes were evaluated. The results indicated
that the batters color was not significantly affected by the fat-replacing, whereas the specific gravity increased as the fat-replacing
level increased. The addition of beta-glucans decreased the volume of cakes (1100.54 vs. 1001.94 cm3 for the control and cakes with
a 50% fat reduction, respectively) and increased their hardness (1800 vs. 2116 gf for the control and cakes with a 50% fat reduction,
respectively). Neither the crust color nor the crumb color were affected by the fat replacing with beta-glucans. Similarly, the moisture
content and water activity of the prepared cakes did not show significant differences by the addition of beta-glucans, being their
values 27.150.20% and 0.8810.006, respectively. The crumb structure was affected by the fat replacing, as evidenced by the
scanning electron micrographs. In general, all the cakes, including those fat-reduced at 50% level, had a good sensorial acceptability.
These results show for the first time that beta-glucans from Ganoderma lucidum may be used as efficient biomolecules for replacing
fat in cakes.
Keywords: Ganoderma lucidum,Beta-glucan,Functional foods,Cake,Fat Replacer
30
1
Food Engineering, Yuzuncu Yil University, Turkey
Nutrition and Dietetics Department, Bitlis Eren University, Turkey
Health is a complete wellness condition in physical, mental, sensual and social aspects, and being away from diseases and disorders.
Nutrition, on the other hand, is the safe, healthy, the nutrients necessary for growing up, regeneration, functions of the organism and
its continuation. Unbalanced nutrition is the direct or indirect cause for certain diseases.
Functional flours including whole wheat flour, enriched flour and gluten-free flours are very important for healthy diet, provides
benefits on metabolism and prevents a certain diseases. And functionality can be also increased by processing such as alkali cooking.
Increasing niacin amount is critical for preventing pellagra.
Whole wheat flour is rich in dietary fibers and glycemic index value in it is lower than regular refined wheat flour. Enrichment of
wheat flour with vitamins and minerals improve the nutritional values of flour. Addition of dietary fibers sources such as apple,
lemon, and oat fiber improves the baking quality of wheat flour. Gluten-free mixtures are necessary for celiac patients. Some Cereal
flours without gluten and pseudo-cereals such as buckwheat are used in the formula. The nutritional quality should be improved for
healthiness.
The importance of different grain flours and mixtures designed for both healthy people and people with health problems is ever
increasing. The grain flour mixtures bringing health and functionality into forefront will have a bigger share in the sector in the
forthcoming years.
Keywords: functional flours, whole wheat,enriched flour,gluten-free flour
31
32
Production, Isolation and Application of Amylose Lipid Nanomaterials from Cereal Starches.
Mohammad Naushad EMMAMBUX
Food Science, University of Pretoria, South Africa
Amylose lipid complexes (ALC) exist naturally in cereal starches. ALC can be at nanoscale of less than 100nm. This presentation
deals with the production, isolation, characterisation and application of ALC. ALC are formed during pasting of cereal starches with
fatty acids for example stearic acid. Pasting of maize and teff starches with stearic acid for 30 minutes promote formation of type I
ALC (melts at about 90 C) compared to pasting or 120 minutes that forms type IIa (melt about 110 C) and type II b (melt about 120
C) amylose lipid complexes. This shows that time is required for annealing of type I ALC into type II ALC. These ALC can be
isolated and were found to be at nanoscale of less than 100nm. More type II ALC can be produced from high amylose maize starch
(HAMS) when pasted with stearic acid under pressure. However type I ALC are produced when HAMS is irradiated and pasted with
stearic acid. When maize, wheat and teff starches are pasted with stearic acid and xanthan gum, the xanthan gum seemed to interact
with the ALC to reduce formation of type IIb, suggesting that xanthan gum can interact to reduce aggregation to form type IIb ALC.
Isolated ALC can be used as nanomaterials in wheat starch films to improve the mechanical and barrier properties. ALC present in
starches produced non gelling starches due to non-availability of amylose to form junction zones and molecular entanglement. ALC
in starches can also be used as fat replacer in mayonnaise type emulsion. ALC formation in maize porridge also reduce estimated GI.
Enhancing ALC in cereal starches can provide a way to produce clean label starches, improve nutrition of specific starchy foods as
well as naturally occurring nanomaterials.
Keywords: low GI, amylose lipid complxe, teff maize , nanotechnology
33
34
35
1
Food Science, Purdue University, USA
Department of food engineering, Ege University, Turkey
Hard red winter wheat flour (11.54% moisture, 29.8% wet gluten, 63.3% water absorption) obtained from Siemer Milling Company
(Hopkinsville, KY) was used to prepare the dough samples evaluated in this study. Dough samples were prepared using Farinograph
(Brabender, Germany) according to the AACC method No 54-21 (AACC, 2000). The samples were obtained at 4 different stage of
the Farinograph measurement: 1) at peak point, 2) 1 min after the peak point, where the curve starts to decrease instantaneously, 3) 5
min after the peak point, which shows the mixing tolerance index of the dough, 4) 12 min after the peak point, which is a sign of
softening value. The rheological properties of the dough samples were determined with HR3 Rheometer (TA Instruments, USA)
using LAOS (Large Amplitude Oscillatory Shear Test) in order to be able to understand the mixing behavior of dough in non-linear
region. The measurements were carried out at 25 C using different frequency values such as 20, 10, 1, and 0.1 rad/s and between the
strain values of 0.01 and 200%.
All the samples showed strain stiffening (e3>1) and shear thinning (v3<1) behavior in large strains. Gluten network is the origin of
strain stiffening behavior because it is a strong network and the rearrangement of the suspended starch matrix is the origin of the
shear thinning behavior. It is also possible to determine the critical strain for the gluten to begin to lose its ability to form a strong
network. LAOS enables us to independently deconvolute these two events and offers new insights into the structural origins of
rheological properties in the non-linear region. At high frequencies (20 rad/sec and 10 rad/sec) dough samples started to show strain
softening and shear thickening behavior after giving a peak value around 100 % strain value due to the onset of the breakdown of the
gluten network. Because of the high gluten content and quality in flour, the dough samples kept hydrating even in further stages of
mixing in Farinograph. The large strain modulus (GL) increased as the mixing proceeded after the 2nd phase. Lissajous curves showed
that the elastic component of the hard wheat flour dough sample was affected by mixing more than the viscous component at all
applied frequencies. In addition, the nonlinear rheological behavior of hard wheat flour dough was simulated by the single-mode
Giesekus Model and the model was able to fit the Lissajous curves obtained for the hard wheat flour dough at the 1st phase of
Farinograph mixing.
Keywords: hard wheat flour dough, LAOS, nonlinear rheological behavior, dough mixing
36
37
Sensory and Rheological Properties of White Bread Made from Different Commercial Brands
of High Gluten Flours
Chek Zan HASSAN, Hana Meftah ELGUBBI, Rafu AGBAJE
Food Biotechnology, University Sains Islam Malaysia, Malaysia
Four major samples of commercial flour were evaluated for their rheological and sensory characteristics with respect to their gluten
contents. The sensory results showed that bread sample D was the most acceptable by the panelists because the sample had the
highest scores for all the sensory characteristics measured. Sensory results showed that there was a significant difference (P 0.05)
among the bread samples except the dryness which showed no significant difference (P > 0.05) among the samples. Bread sample D
had the highest appearance compared to other samples evaluated. The weights of the bread samples ranged between 806.00 and
819.70 g. There was no significant difference among the bread samples (P > 0.05) except sample A. The heights of the samples
varied from 9.83 to 13.43cm. There was no significant difference (P > 0.05) between samples B and D. Sample D had the highest
weight to height ratio among the bread samples. Bread samples A and C were significantly different in term of weight/height ratios.
Rheological and sensory analysis showed that bread sample D through the hedonic test had the highest acceptability among the
samples with score of 6.23 while bread sample C exhibited a more pronounced open crumb structure.
Keywords: brands, sensory evaluation, Bread, Baking, bread, high gluten flour
38
Grain Storage - 2
Emerging Global Technological Challenges in the Reduction of Post-Harvest Grain Losses
Shlomo NAVARRO1, Hagit NAVARRO2
2
1
Research and Development, Green Storage Ltd., Israel
Business Development Director, Green Storage Ltd., Israel
The grain industry is facing serious problems of insect and mite contamination due to the restrictions placed on the use of chemical
pesticides because of the adverse effects of pesticide residues in grain and the environment, resulting in strict limitations on pesticide
registration by regulatory agencies. Consumer demand for chemical-free and insect contamination-free products is a general tendency
with which the grain industry finds it difficult to conform. In addition, in many countries, insects in particular have been developing
resistance to contact insecticides and to the conventionally used phosphine gas. This paper reviews the emerging global technological
challenges in the reduction of post-harvest grain losses. Phosphine fumigation is a common treatment where three important points
deserve attention: a) sufficient gastightness, the lack of which leads to insect resistance; b) sufficient exposure time for complete
control; and c) prevention of gas from diffusing into the working area. Among the newly considered fumigants are sulfuryl fluoride,
propylene oxide, ethyl formate, and ozone. Sulfuryl fluoride has emerged as a promising candidate fumigant for disinfesting stored
food commodities, but has not been registered as widely as phosphine. Other registered fumigants suffer from the limitation that they
may be useful for application using special equipment or under specific conditions. A recent development is thermal disinfestation of
empty spaces to prevent insect contamination. Field trials have demonstrated the efficacy of thermal disinfestation in flourmills. The
most common non-chemical alternative for storage of cereals is the use of aeration systems during the winter and refrigerated
aeration in the summertime with the objective to achieve temperatures of less than 18oC to reduce insect activity. In temperate and
cold climates, the most common non-chemical alternative to pesticides for cereal grain stored in bulk is the use of aeration systems
during the winter that can effectively reduce the grain temperature. In the summertime, mechanical refrigeration, using large chilling
units, provide an excellent solution for quality maintenance of grain. However, aeration using ambient air has a limited effectiveness
in tropical climate areas. In warm climates, for cereal grain stored in bags or in bulk, a new gaseous application technology that has
successfully replaced fumigants is the manipulation of modified atmospheres (MAs) using biogenerated MAs, for insect control and
for quality preservation of dry cereal grains and high moisture corn. Freshly harvested high moisture corn was successfully stored
under hermetic conditions, thereby maintaining its quality prior to subsequent drying or processing into feeds or ethanol. These niche
applications of MAs have resulted in very promising treatments with market acceptability. A new approach to the use of pheromones
is the monitoring of insects based on remote sensing electronic transmitters that are progressively integrated into control programs.
An IPM program that might integrate insect monitoring, aeration in winter, chilling with refrigerated air in summer in grain silos,
biogenerated MAs, for insect control and for quality preservation of grain, and assisted MAs during storage of grain and at the final
stages of the processed grain before packaging is proposed.
Keywords: postharvest systems, grain storage, fumigants, non-chemical alternatives, aeration, refrigeration, thermal disinfestation,
hermetic storage, modified atmospheres, pheromones, insect monitoring, IPM
39
40
1
Agriculture Faculty Plant Protection Department, Namk Kemal University, Tekirdag, Turkey
Agriculture Faculty, Plant Protection Department, Kahramanmara St mam University, Turkey
In this study, residual contact toxicity of Spinetoram, which is spinosyn insecticide, suspension form applied to wheat grains against
S. granarius and T. confusum adults were investigated under laboratory conditions. In laboratory bioassays, S. granarius and T.
confusum adults were exposed to wheat grains sprayed with Spinetoram at 0.5, 1, 2.5, 5 and 10 ppm (mg active ingredient/kg
commodity) at 261 C temperature, 655 % relative humidity and completely dark condition. Knockdown and mortality of the
adults were recorded after 1, 3, 5 and 7 day of exposure and 35-40 day later the wheat was examined for progeny production.
Spinetoram treatment at 1 ppm and above concentrations after 3 day of exposure resulted in almost 100 % knockdown or mortality of
S. granarius and T. confusum adults and completely hindered their progeny production. There was a significant difference in
susceptibility of S. granarius and T. confusum adults against Spinetoram treatment. The results obtained from biological tests
indicated that T. confusum adults generally were more tolerant to Spinetoram treatments particularly at low concentrations and
exposure times than S. garanarius adults. Spinetoram treatment on the grain would be potential alternative to conventional synthetic
residual insecticides to be used for control of S. granarius and T. confusum.
Keywords: Spinetoram,Sitophilus granarius ,Tribolium confusum ,wheat,residual contact toxicity
41
In this study, potential of two Turkish diatomaceus earth deposits as natural grain protectants for control stored grain insects, Granary
weevil (Sitophilus granarius (L.))and Lesser grain borer (Rhyzopertha dominica (F.)) on wheat was investigatedunder laboratory
conditions. Wheat was treated at 0, 125, 250, 500, 750 and 1000 ppm concentrations of two Turkish diatomaceous earth deposites
(DE-Turco 1 and DE-Turco 2) and commercial diatom earth (Insecto). Mortalities of S. granarius and R. dominica adults were
determined after 7th and 14th day of the treatment. Progeny productions of S. granarius and R. dominica exposed to three diatomaceus
earth formulations were also assessed. Efficacy of DE-Turco 1 and Insecto against S. granarius and R. dominica adults at the end
of 7th and 14th day of treatment were statistically similar, while DE-Turco 2 had significantly lower mortalities of S. granarius and R.
dominica adults than DE-Turco 1 and Insecto. Generally, all diatomaceous earth treatments resulted in lower mortalities of R.
dominica than those of S. granarius. DE-Turco 1 and Insecto at 750 and 1000 ppm concentrations resulted in high mortalities of S.
granarius and R. dominica adults and significantly reduced progeny production, while 500 ppm and lower concentrations of DETurco 1 and Insecto had low efficacy against both tested insects and did not prevent their progeny production. In conclusion, this
study indicated that Turkish diatomaceous earth, DE-Turco 1 would have potential to be used for control of stored-grain insects on
wheat.
Keywords: Turkish Diatomaceous earth, Rhyzopertha dominica, Sitophilus granarius, wheat, grain protectant
42
43
Wheat Landraces; Valuable Sources for Enriching the Quality and Nutritional Values of
Modern Germplasm.
Mesut KESER1, Umran KUCUKOZDEMIR2, Mustafa CAKMAK3, Yaar KARADUMAN4, Glser YALCIN5,
Alex MORGOUNOV6, Fatih OZDEMIR7
1
Wheat is staple crop in Turkey with around 9 million ha acreage and over 20 million tons production annually. Though there are
many modern wheat varieties in the market and used by farmers, there are still some wheat landraces (WLR) grown in mainly remote
areas. The WLR in the farmers hand are inherited from their ancestors and grown for decades. International Winter Wheat
Improvement Program (IWWIP) is a joint program among Turkey, CIMMYT and ICARDA operating in Turkey since 1986,
developing Winter Wheat germplasm and distributing it globally. IWWIP collected more than 1700 WLRs from all over Turkey
during 2009-2014.
In this study, two WLR populations, namely Krik and Topbas collected from North Eastern part of Turkey have been studied for
quality characteristics and nutritional values in terms of micronutrients. Krik and Topbas are most widely grown WLR in the region
used for producing local thin layer bread Lavas. Local bakeries value these two landraces for producing best quality Lavas. One
hundred spikes were collected from each identified farmer fields growing Krik or Topbas. They were planted as Headrows.
Morphological evaluations were made and superior lines were selected. The selected 100 lines (including checks) from 2 populations
were planted in replicated trials in two locations: Erzurum and Eskisehir. Widely grown 3 cultivars, Gerek, Ayyildiz and Karahan
were used as checks. Grain quality and micronutrient content analysis were made. The comparisons were made within and between
the populations and with checks.
Ten micronutrients/elements were determined in the entries. Zn and Fe are important micronutrients for human health and their
deficiency especially in children and women causes serious health problems. There were lines in Krik population having 4 times
higher Fe and 3.5 times higher Zn than the highest check. Similarly, some entries in Topbas population demonstrated 2 times higher
Fe than the highest check. Wide range of variation was observed for other micronutrients indicating that some selections can be used
as parents in breeding programs since they are easily crossed with modern genotypes. Wide variation was observed for quality
characteristics. Some genotypes within the same population had higher protein content, water absorption rate, % Amylose, Glucan,
cellulose kernel hardness, etc. It may be interpreted that when these lines are mixed in the same population it makes grain suitable for
producing good quality Lavas. However, each of those characteristics that are good for bread making quality and/or has high
nutritional value can be transferred to modern wheat germplasm.
Keywords: wheat landrace,breeding,nutritional value,quality
44
45
Historically wheat has been the major crop as it is now, in terms of the area of cultivation and production. Wheat occupied 33.1% of
the total cultivated area with 7.919.208 ha. Turkey is center of origin and / or diversity of numerous economically important plant
species including wheat. There is an agreement among the scientists that wheat had been domesticated and dispersed to the other
parts of the world from Karacada Mountaion of Turkey, which is located in of the area called Fertile Crescent. Wheat plant is
grouped in three ploidy level and two genera. Turkey hosts 25 diploid (2n=14), tetraploid (2n=28) and hexaploid (2n=42) species of
both Aegilops and Triticum species. Wild relatives cover all the genomes taking part in the formation of modern wheat. Cultivated
species of wheat also include diploid species called einkorn which is the most primitive cultivated form of wheat. During several
millenia of wheat cultivation, farmers developed thousands of wheat landraces in all the regions of Turkey. Although major portion
of the landraces have already been replaced by high yielding cultivars, wheat landraces still play a significant role in subsistence of
small scale farmers in Turkey. This paper outlines wheat wild relatives and current status of wheat landraces of Turkey.
Keywords: Wheat relatives,wild wheat,wheat landraces,Turkey
46
47
Whole Grain and High Fibre Breads with Optimized Textural Quality
Martijn NOORT, Jan-Willem VAN DER KAMP
Functional Ingredients, TNO, The Netherlands
Dietary guidelines recommend 25-35g fibre/day for adults; whole grain (WG) and cereal fibre products with their wide range of
bioactive compounds as co-passengers are increasingly mentioned as a preferred option. A major shift from white to WG bread will
contribute to lowering the incidence of heart diseases, diabetes type-2 and colon cancer. However, most Europeans prefer the mild
taste, soft crumb and crispy crusts of white bread. In a sequence of scientific and applied research projects bread products were
developed which are high in bioactive compounds naturally present in the grain, while at the same time obtaining desired sensory and
textural attributes.
High levels of dietary fibre, micronutrients and other bioactive compounds are being obtained by addition of specific wheat milling
fractions to standard base flours. Bran fermentation is applied on these fractions to improve the bioavailability of bioactive
compounds, and also to influence their techno-functionality. This bioprocessing was optimized based on experimental design. Using
baking tests guided by an experimental design, the effect of the different wheat fractions and formulation, enzyme and process
variations was studied. Substantial quality improvements in bread volume and product quality were being obtained by using
combinations of specific fractions, bioprocessing and enzymes. Finally, the textural properties of bread products were optimized, as
measured by texture profile analysis, to achieve a very soft bread crumb structure with a high cohesiveness and resilience, also after
several days of storage.
The optimized bread products are being launched to the market in a number of countries to supply consumers with bread products
that combine improved nutritional quality with sensory attractiveness.
Keywords: bread,wholegrain,fibre,milling,fermentation,texture
48
1
Nutrition and Dietetics Department, Gazi University, Turkey
Nutrition and Dietetics Department, Hacettepe University, Turkey
Colorectal cancer is the third common cancer type in the World and Turkey. Colorectal cancer etiology is multifactorial and one of
the most important modified risk factor is diet. The evidences show that dietary fiber intake may decrease colorectal cancer risk.
Whole grains are major source of dietary fiber and also several vitamins, minerals and phytochemicals. The study was planned and
conducted to evaluate the relationship of different bread types and colorectal cancer risk. Fifty one colorectal cancer patients aged
between 33-79 years and 51 age and sex matched controls who do not have any gastrointestinal disease or cancer history were
enrolled this study. Bread consumption was estimated from the food-frequency questionnaires and calculated the Odds Ratio (OR)
and 95% confidence interval (95% CI) with logistic regression analyses. When questioned consumed bread types, it was found that
majority of colorectal cancer patients (62.7%) consumed white bread every day before cancer diagnosis and 51.0% of controls do not
eat white bread. Thirteen point seven percent of patients and 11.8% of controls consume bran bread every day. It was stated that rye
bread consumption is very low in both groups and only 2.0% of individuals consume rye bread different frequencies. Seven point
eight percent of patients and 43.1% of controls consume whole wheat bread every day. There is no person regularly consume of
dough bread and flatbread in control group and there are very few people consume these bread types (7.9% and 3.9%, respectively).
It was found that significant relationship between whole wheat bread consumption and colorectal cancer. According to statistical
analyses consumption of whole wheat bread every day may decrease colorectal cancer risk approximately 9.9 points (OR:0.101, 95%
CI:0.031-0.326, p:0.000). Also it was detected that consumption of white bread every day may increase colorectal cancer risk
approximately 3.3 points (OR: 3.302, 95% CI: 1.384-7.875, p:0.006). In conclusion, this study showed that consumption of whole
wheat bread instead of white bread may be important prevention of colorectal cancer which is an important public health problem, so
individuals are raised the awareness about this subject.
Keywords: whole wheat bread, colorectal cancer,white bread
49
The Phenolic Compound Contents and Antioxidant Activity of Common Buckwheat Cultivars
Breeded in Turkey
Neslihan YILDIZ1, Ahmet GNE2, Erkan YALIN1
1
Buckwheat, which is a well-known pseudocereal in Eastern Europe and Asian countries, is a very new crop in Turkey. Because of an
increasing demand to the gluten-free and functional plant products, buckwheat is attracted an attention by the plant breeders in
Turkey. In this research, the two common buckwheat (Fagopyrum esculentum Moench) cultivars (Gne cv. and Akta cv.), which
were breeded in the Bahri Dada International Agricultural Research Institute in Konya, Turkey, were used for the first time to
determine some chemical and nutritional properties. Buckwheat cultivars harvested in the years of 2011 and 2013 growing seasons
were analyzed in the forms of flours with husk (FWH) and flours without husk (FWOH). FWH and FWOH were prepared from each
cultivar. FWH were prepared after dry-milling in hammer mill and FWOH were prepared after cracking the seed and removing the
husk, then buckwheat groats were hammer-milled to get fine flours. Some chemical properties (such as moisture, ash, crude oil,
protein, acidity), total phenolic compound (TPC) contents and antioxidant activities (AA) were investigated in this study. The rutin
and quercetin flavonoid contents of the buckwheat cultivars harvested in 2013 were also determined using HPLC method. TPC
contents were determined using three different solvents (dimethyl sulfoxide, ethyl alcohol and methyl alcohol) separately. AA was
determined according to the DPPH and TEAC methods. All results were given on dry weight basis (dwb). The protein contents of the
buckwheat FWH and FWOH were changed in the ranges of 13.6-15.4% and 14.4-16.3%, respectively. TPC contents of the
buckwheat FWH and FWOH were changed in the ranges of 0.72-2.51 mg gallic acid (GA)/g flour and 0.52-1.93 mg GA/g flour,
respectively. TPC contents were higher in buckwheat FWH than that of the FWOH. AA values determined as % DPPH scavenging
activity in buckwheat FWH and FWOH were changed in the ranges of 38.24-52.03% and 26.36-43.92%, respectively. AA values
determined with DPPH method were higher than that of the TEAC methods. AA values determined with DPPH method in
buckwheat FWH and FWOH were changed in the ranges of 0.51-0.68 mmol Trolox/ kg flour and 0.13-0.57 mmol Trolox/ kg flour,
respectively. AA values determined with TEAC method in buckwheat FWH and FWOH were changed in the ranges of 0.11-0.19
mmol Trolox/ kg flour and 0.08-0.12 mmol Trolox/ kg flour, respectively. In both DPPH and TEAC methods, AA of the buckwheat
FWH was higher than that of the FWOH. Rutin contents in buckwheat FWH and FWOH were determined in the ranges of 75.7278.23 mg/ 100 g flour and 9.42-9.60 mg/ 100 g flour, respectively. Rutin contents of buckwheat FWH were significantly higher than
that of the FWOH. Quercetin contents in buckwheat FWH and FWOH were determined in the ranges of 10.46-11.14 mg/ 100 g flour
and 11.06-11.39 mg/ 100 g flour, respectively.
Keywords: Buckwheat,Phenolic Compound,Antioxidant Activity,Rutin,Quercetin,HPLC Analysis
50
Zein, the prolamin protein of maize, is the only cereal protein apart from wheat gluten that will form a visco-elastic dough. Hence,
globally, there is much research into the potential application of zein in gluten-free dough-based food products. However, there are
major unresolved challenges with regard the relatively poor functionality of zein dough, especially with respect to zeins
hydrophobicity and its doughs high glass transition temperature. We are examining several different approaches to improving zein
functionality, including food-compatible chemical modification.
Addition of dilute organic acids, acetic acid and lactic acid simulating that produced by sourdough fermentation, improved zein
hydration and produced a much more cohesive and extensible dough. Confocal laser scanning microscopy revealed an ordered linear
fibril network within the dough. Further, doughs comprising zein and rice flour treated with dilute organic acid were gas-holding and
had comparable rheological properties to wheat flour doughs as measured by alveography.
Preparation of zein-starch doughs with the addition of hydrogen peroxide (an oxidising agent which breaks down to water) similarly
resulted in highly cohesive and extensible doughs, where the zein completely enveloped the starch granules. Importantly, these
doughs retained visco-elasticity at ambient temperature.
With neither the organic acid, nor the hydrogen peroxide treatment was there any evidence of intermolecular covalent bond
formation (e.g. disulphide bonds) using electrophoresis. However, using FTIR both treatments gave an indication of small changes in
molecular conformation. With the hydrogen peroxide treatment there was a large change in enthalpy at glass transition, as measured
by differential scanning colorimetry, which indicates increased molecular entanglement.
Clearly, both organic acid and hydrogen peroxide treatments substantially improve zein dough properties. However, further
improvement by combination with other treatments is required to attain the level of functionality needed to produce good quality
products that are sensorially acceptable.
Keywords: Gluten-free,Zein,Dough,Chemical modification
51
52
53
Gluten-free bread is a complex system formed by many components which differently interact during processing. For the
development of a high quality gluten-free bread, an overall consideration of ingredients and process conditions is thus required. Since
the ingredients have different composition and water absorption capacities, dramatic differences in the quality of gluten-free bread
could be observed by altering the amount of flour, hydrocolloid and water added into the dough. For a proper adjustment of the levels
of the bread ingredients, a statistical approach like response surface methodology is very useful.
Leblebi is a traditional snack food in Turkey obtained from chickpea, a legume characterized by a high proteins and fiber content.
Since most of the ingredients used in gluten-free formulations are rich in starch, the incorporation of leblebi flour can be considered
as a way to improve gluten free bread nutritional quality.
In the first part of the study, a three factor central composite design was developed in order to optimize the levels of leblebi flour,
hydroxypropyl methyl cellulose (HPMC) and water. Gluten-free bread samples of 20 different formulations were prepared and the
following dependent variables were measured: bake loss, specific volume, crumb moisture, crumb textural parameters and crumb and
crust color. According to the ANOVA results, the models for each individual response were significant (p values between p<0.05 to
p<0.0001) with satisfactory lack of fit and R2 values. The most dominant factor, with a significant influence on almost each response,
was the water addition level. Bake losses, specific volumes, crumb moisture and hardness values were mainly affected by HPMC and
water addition levels. Leblebi flour caused significant changes in the color parameters of both crust and crumb, in particular a
decrease of the lightness was observed. By considering the results, an optimized formulation having desirable response values and a
high leblebi flour content (25%) was identified. The model was also validated by performing baking experiments with the optimized
gluten-free formulation.
The second part of the study focused on the characterization of the optimized dough supplemented with 25% leblebi flour in
comparison with the control sample, containing only rice flour. The two dough samples were prepared with a Farinograph by adding
different amounts of water in order to reach the same consistency (about 120 BU). The dough leavening properties were investigated
by using both Rheofermentometer and image analysis. Although leblebi flour addition caused a dough development reduction (ca.
20%), both samples were characterized by satisfactory leavening properties with a CO2 retention capacity higher than 98%. The
results obtained via image analysis reflected the rheofermentographic behaviour to indicate the effectiveness of this method to
measure dough leavening characteristics. Dough samples were also characterized by dynamic oscillatory tests in order to highlight
differences in their viscoelastic behaviour.
Keywords: gluten-free, leblebi,response surface methodology,bread quality,leavening,rheology
54
55
56
Durum Wheat Pasta with a Good Quality and a Reduced Nitrogen Fertilization: Is it
Possible?
Marie Franoise SAMSON1, Carine ANDRE2, Delphine AUDIGEOS3, Christophe BESOMBES4, Philippe
BRAUN5, Denis CASSAN1, Antoine CHIRON6, Michael COCHARD7, Jean Claude DUSAUTOIR8, Jean Paul
KESSLER9, Matthieu KILLMAYER10, Franck LACOUDRE4, Thierry LEFEVRE11, Jean Paul LEGOFF11, Jean
Philippe LEYGUE12, Philippe LONNET7, Georges MARAVAL1, Bernard RISTUCCIO13
1
UMR-IATE, INRA, France
Syngenta, GIE bl dur, France
3
Statistics, Arvalis Institut du vgtal, France
4
Limagrain Europe, GIE Bl dur, France
5
Agronomy, Arvalis Institut du Vgtal, France
6
Milling, Alpina Savoie, France
7
Florimond Desprez, GIE Bl dur, France
8
UE DIASCOPE, INRA, France
9
Syngenta, GIE Bl dur, France
10
Agronomy, Arvalis Institut du vgtal, France
11
RAGT, GIE Bl dur, France
12
Grain Quality, Arvalis Institut du vgtal, France
13
Quality, PANZANI, France
2
It is generally admitted that durum wheat pasta quality is greatly influenced by both protein content and composition. Durum wheat
crops need high nitrogen inputs to produce grains with protein content required by manufacturers. With increasing fertilizer price and
facing new environmental constraints, farmers have to modify their practises. Modifying practices is not always sufficient to
maintain a high yield level with acceptable protein content so the need to create cultivars with better nitrogen use efficiency becomes
necessary. The objective of breeders is now to create new durum wheat cultivars able to grow up with limited nitrogen intake and to
remobilize efficiently nitrogen from vegetative organs of the crop to grains during filling with the need to fulfil quality criteria
required by pasta making industries. In this context a study was undertaken by French breeders in association with public research,
development organizations and pasta manufacturers in order to define minimal requirements in terms of protein quantity and quality
to produce pasta able to satisfy consumers. Eight cultivars were grown during two years in the south of France with nitrogen intakes
varying from 0 to 360 units. At harvest, grain characteristics (thousand kernel weight, specific weight, yellow berry) were
determined. Protein content and composition measured by size exclusion-chromatography were also evaluated along with gluten
index, SDS sedimentation test. Semolina were produced and used to make spaghetti and dough discs. Pasta quality was evaluated
through different measurements (texture, color, smoothness and appearance, cooking losses) before and after cooking. A statistical
analysis was then performed and shown that it is possible to reduce nitrogen fertilization to some extent without affecting
dramatically pasta quality. Data also provide useful information to reconsider tests used during breeding programs to predict the end
use quality of durum wheats.
Keywords: durum wheat,pasta,quality,nitrogen fertilization,low input
57
58
59
60
61
Use of 15N-Labeled Egg Protein in Pound Cake Making to Unravel the Participation of
Proteins Originating from Different Ingredients in the Formation of a Product QualityDetermining Protein Network: A Focus on Egg White Protein and Wheat Flour Gliadin
Lomme DELEU, Ingrid VAN HAESENDONCK, Kristof BRIJS, Jan DELCOUR
Department of Microbial and Molecular Systems (M2S), Laboratory of Food Chemistry and Biochemistry, Belgium
In pound cake making, the formation of a protein network is essential for end product quality as it codetermines cake volume and
texture. In the batter, proteins originate from flour (about 45% of all protein), egg white (about 30%) and egg yolk (about 25%).
However, how the different proteins interact and/or react during cake baking is unclear. Protein labeling allows distinguishing
between those originating from egg white, egg yolk and flour. Here, 15N-labeled egg protein and Size Exclusion HPLC were used to
monitor the involvement of egg white proteins and wheat flour gliadin in the protein network formation during baking. For the
different egg white proteins to participate in the network formation, the thermal denaturation and formation of disulfide bonds are of
crucial importance. During baking, - and -gliadins are also bound in the network. Sulfhydryl/disulfide exchange reactions between
egg white protein and these gliadins appear to be key. In conclusion, our work demonstrates for the first time the occurrence of a
mixed network in pound cake which contains protein from both egg white and wheat flour.
Keywords: egg white,gliadin,pound cake,protein network,15N-labeling
62
Cereals are an important source of bioactive compounds and some of them, such as polyphenols, show a remarkable antioxidant
activity (1). Increasing evidence from clinical and epidemiological studies suggest that the regular consumption of wheat as whole
grain and whole-grain products might reduce the risk of chronic pathologies such as cardiovascular diseases (2). Pigmented wheat
varieties, rich in phenolic compounds and carotenoids, could be an interesting source of functional ingredients to enrich the
nutritional value of bakery products. The aim of this study was to evaluate the nutritional value and the presence of bioactive
compounds in a wide array of edible wheat grains (Triticum aestivum L.). Blue (cv. Skorpion), purple (cv. Rosso), yellow (cv. Bona
Vita) and white (cv. Whitebear) wheat grains were compared to a control red ordinary variety (cv. Aubusson and PR22R58),
considering different environments and the application of different crop practices (nitrogen fertilization and fungicide application).
Moreover, the study was focused on the distribution of bioactive compounds in different kernel layers: six pearled fractions of the
kernels (0-5%, 5-10%, 10-15%, 15-20%, 20-25%, 25-100%) were obtained through the incremental pearling of the five wheat
varieties (3). Total dietary fibre (DF), -glucans, proteins, ashes, free and bound phenolic acids, alkylresorcinols, anthocyanins,
carotenoids and total antioxidant activity (TAA) were analyzed for each fraction.
Considering different environmental and agricultural conditions, the grain yield and protein content of the special pigmented varieties
resulted comparable to the reference variety.
Significant differences (P<0.05) were observed for the bioactive compounds content among wholegrain flour of the varieties except
for the DF and the TAA. Proteins were on average mainly concentrated in the intermediate kernel layers (from 10-15% to 20-25%) in
all the varieties, while the concentration decreased towards both the internal and the external layers. The 0-5% fraction showed the
highest total DF content in all the varieties. In each successive pearling step towards inner layers, the DF content significantly
decreased (P<0.05). -glucans were on average mainly concentrated in the intermediate kernel layers corresponding to the second
and the third pearled fractions. On average TAA, free and bound phenolic acids showed higher values in the outer layers of the kernel
and decreased at each pearling passage, while alkylresorcinols were mainly concentrated in the second pearled fraction.
The purple variety showed a concentration of total anthocyanins about 40% higher than the blue one and different profiles in
anthocyanins were observed between the two varieties. Delphinidin-3-O-glucoside and delphinidin-3-O-rutinoside were detected
only in the blue variety. On the contrary, peonidin-3-O-glucoside was detected only in the purple variety. Moreover, even though
significant differences (P<0.05) were observed within both varieties after each pearling passage, anthocyanins showed a different
distribution depending on the variety. In the purple wheat anthocyanins were mainly concentrated in the outer layers (0-5 % fraction)
with a significant decrease (P<0.05) towards the inner layers. On the contrary, the blue variety showed the highest anthocyanin
content in intermediate layers, corresponding to the 10-15% fraction, and a significant decrease (P<0.05) was observed towards the
inner and the outer layer of the kernel.
Special pigmented varieties could be a good raw material for the development of dedicated supply chains for the production of flour
characterized by high levels of bioactive compounds. Moreover, since the bioactives are mainly located in the intermediate grain
layer, the pearling procedure could be employed for these varieties in order to select specific pearled fractions that might be used as
functional ingredients, valorizing the external kernel layers usually removed in the classic milling process.
Keywords: Pigmented wheat, Pearling, Bioactive compounds
63
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics/Cereal Research Nonprofit Ltd., Hungary
2
Department of Cereal Crops Breeding (Minor Cereals), Cereal Research Non-profit Ltd., Hungary
3
Laboratory for Flour Quality Testing and Food Development, Cereal Research Non-profit Ltd., Hungary
4
Department of Plant Sciences, University of Saskatchewan, Canada
5
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary
Triticale (X Triticosecale Wittmack) is the first man-made cereal (product of wheat (Triticum sp.) and rye (Secale sp.) hybridization),
mainly used as an animal feed. However it is certainly appropriate as food, the use for human utilization still uncertain. Cereal foods
are on essential part of the daily diet and people become more health conscious in general. This leads the current customer trend of
trying new products and increased the interest on triticale.
In the present study 10 hexaploid triticales and reference wheat and rye were investigated. The samples were compared for important
nutritional values (crude protein, crude fat, ash, dietary fiber (DF), starch, minerals). We observed significant difference among the
analyzed triticale genotypes in the case of nutritional parameters. Crude protein (10,7-14,4%) and crude fat concentrations (1,0-1,8%)
were an intermediate position between wheat and rye. We measured significantly higher DF amounts (8,9-13,1%) compared to the
wheat. In triticale, arabinoxylans (AX) are the main non-starch polysaccharides, nearly 50% of the DF present as AX (4,9-7,4%), in
some genotypes the content was even higher than rye. -glucan concentration was unified to all the triticale enties, around 1%. On
the other hand, the difference between triticales were significant in case of resistant starch (2,3-9,9%). Starch is the major storage
polysaccharide in cereals, the concentration in triticale (61,3-70,1%) is close to the value of wheat. The average amylose content of
the triticale genotypes is around 24%, which is lower than the control wheat and rye. It was revealed that triticale grain is rich in
beneficial elements (Ca, Mg, P, K, Cu, Zn) compared to the parental species.
We analyzed the rheological properties of the dough by Mixolab. Triticale flours showed poor mixing properties due to its low gluten
content, but the value of dough stability and viscosity were acceptable, better than the rye dough behavior. Protein weakening was
slower than rye and starch gelatinization and degradation had lower values in comparison with wheat.
We measured the nutritional values in bread products as well. Bread made of triticale-wheat flour blend (16% wholemeal triticale
flour) contains 6% more protein and 43% more dietary fiber compared to white bread (contains 100% wheat flour), even it has
advantage in minerals. Triticale dosage not effected significantly the bread quality.
Thus, triticale may be a suitable crop for food industry due to its valuable nutritional composition and acceptable technological
values and could be used in larger scale in milling products.
Keywords: triticale,nutritional values,human utilization,technological properties,bread
64
Bulgur is a traditional food, its a cooked, a dried and a peeled wheat product (Triticum durum). During cooking operation, the grain
size increases and water is absorbed to obtain uniform gelatinization of starch. After this step, the product undergoes to a drying step
and then to a dehulling process. During this step, the branny layers from grain are removed by abrasion. These processing variables
were utilized in optimization using response surface methodology to produce bulgur with high quality and nutritive value. The
central composite design has been utilized to conduct the experimental matrix planning. Analysis of variance has been employed
successfully to test the adequacy, significance and meaningfulness of the developed mathematical model. Numerical analyses
indicated the optimized bulgur production at cooking time, moisture content after drying and dehulling time at 40min, 16% and 1.5
min respectively. The predicted values were verified and they assure a bulgur with high quality by measuring bulk density, colour,
bulgur yield, mineral composition and optical microscopy. Moreover, the results show a significant effect of moisture content after
drying on the bulgur quality. This factor influences directly the persistence of aleurone layers and therefore the production of healthy
bulgur.
Keywords: Bulgur,cooking,drying,dehulling,quality
65
Cereal Breeding Department, GAP International Agricultural Research and Training Center, Turkey
2
Field Crops Department, Dicle University, Turkey
3
Food Angineering, Gaziantep University, Turkey
4
Seed Production, Mardin Artuklu niversitesi Kzltepe Meslek Yksek Okulu, Turkey
5
Field Crops Department, Bingl niversitesi, Turkey
The main application fields of durum wheat, which has an important place in human nutrition, are bulgur and pasta. Especially
bulgur is getting more popular in the world with nutritional value. However, there is not bulgur wheat variety development research
despite pasta wheat. Whereas there are differences between the quality parameters of the end products.
This study was performed with a view to evaluate durum wheat quality and bulgur quality parameters of some durum wheat varieties,
landraces and advanced lines (total 50 genotypes). In the study, relations in between durum wheat quality properties (test weight,
thousand kernel weight, grain protein content, vitreousness ratio, grain ash ratio, semolina b color value and mini sedimantation
value) and bulgur quality properties (bulgur yield, cooking time, substance in water, bulgur surface image analysis, bulgur protein
content, bulgur ash content, CIE L*, a* and b* color analyses) were investigated.
As a result of the study, semolina color, grain protein content, thousand kernel weight and test weight which are durum wheat quality
traits were related with bulgur quality properties. Therefore these quality properties can be used indirect selection criterion to develop
high quality bulgur genotypes. However, because it is not be any relation between vitreousness ratio & mSDS values and bulgur
quality properties, it has been understood that mentioned properties can be neglected in the selection for bulgur wheat.
Keywords: Durum wheat, Landrace, Bulgur, Quality
66
The Assessment of Some Durum Wheat Genotypes for Improving the New Varieties in Terms
of Bulgur Quality by Gge Biplot Analysis
Enver KENDAL1, Serta TEKDAL2
1
Seed Production, Mardin Artuklu niversitesi Kzltepe Vocational High School, Turkey
Plan Breeding, GAP International Agricultural Research and Training Center, Turkey
Bulgur is a main product of durum wheat, consumed very widely in the Southeastern Anatolia Region of Turkey. However, the
durum wheat varieties that can be used to achieve the desired bulgur quality have not yet been sufficiently developed. Therefore, 25
durum wheat genotypes were used in the study to evaluate on both quality of durum wheat and quality of bulgur. The correlation and
superiority of genotypes for quality of durum wheat and quality of bulgur were determined using GGE Biplot analysis. The majority
of durum wheat quality criteria were found to be highly significant (P < 0.01). The correlation analysis showed that there is high and
positive correlation among quality of bulgur and quality of durum wheat, while negative correlation between protein of bulgur and
bulgur yield. On the other hand, GGE Biplot indicated that five groups were occurred among quality of bulgur and durum wheat, first
group (CIE L* and bulgur yield), second group (test weight), third group (CIE b*) fourth group (mSDS, CIE a*, semolina color and
vitreousness) fifth group (protein content of durum wheat, protein content of bulgur and thousand grain weight). Moreover, the study
showed that high relationship was found between quality and genotypes. According to results of study, G5 and G6, came forward in
terms of CIE L* and bulgur yield, while G12, G13 and G18 in terms of high CIE b*, CIE a*, semolina color and mini sedimentation.
The results of AMMI model and GGE Biplot indicated that G13 and G18 are suitable to recommend for release to use producing
high quality bulgur in Southeastern Anatolia Region of Turkey.
Keywords: Bulgur; quality; durum wheat; GGE biplot.
67
68
69
South Africa has three wheat production regions, the winter rainfall region where spring wheat is planted; the summer rainfall where
winter and intermediate wheat are cultivated; and the irrigation region where spring wheat is grown. The aim of this study was to
determine the dough mixing characteristics as measured by Mixsmart software in these three regions over two consecutive seasons
in two representative locations in each region, and to relate this to economically important quality characteristics and loaf volume. In
the winter rainfall area Mixsmart characteristics were very poor predictors of baking quality, especially of economically important
characteristics such as loaf volume, flour protein content and wet gluten content. There were significant correlations of some of the
alveograph characteristics with quality characteristics, but these were generally low. The best predictors of loaf volume in this region
were flour protein content and wet gluten content, which, in turn, are highly related. In the irrigation area, midline peak value and
midline right value were very good predictors of flour protein content, gluten content and loaf volume. Midline peak value was
highly correlated with protein content in both the irrigation and summer rainfall areas. Midline peak time did not feature in the highly
significant correlations, and it would seem that the peak value is a better predictor than peak time of baking quality. But a single
parameter cannot fully describe the complexity of mixing time. Several parameters from the mixograph have to be selected and used
in multivariate statistical analysis to obtain a more accurate prediction of loaf volume. This would be valid for the irrigation and
summer rainfall areas, but not the winter rainfall area. Envelope peak integral followed by midline right integral was the best
predictor of loaf volume in the summer rainfall area.
Keywords: baking quality, Mixsmart, wheat
70
AmyLab: A New Method for Quick Determination of Hagberg Falling Number Values.
Grgory VERICEL
Marketing, CHOPIN Technologies, France
Amylab:
A New Method for Quick Determination of Hagberg Falling Number Values.
The Amylab FN measures the alpha-amylase activity of ground wheat or wheat flour following the original international standards.
In addition, this innovative device measures the alpha-amylase activity in less than 100 seconds thank to the innovative Testogram
procedure. Results of this new measurement can be used directly or converted automatically into classical Hagberg Falling Number
values.
The Amylab FN is designed to fit the requirements of most users including official testing laboratories, grain elevators, millers,
ingredient manufacturers, researchers and bakers. The Amylab FN brings users more safety, more precision and quicker results
compared to existing methods.
The Amylab FN allows users to be much more efficient. It is faster than older methods because it works on a constant 100 second
protocol. Older methods require over 300 seconds to analyze sound hard wheat samples. As an example, testing 100 samples using
an average of 300 seconds on older Hagberg methods requires over 8 hours of device time which is three times longer than the
Amylab FN.
Keywords: AmyLab,Hagberg Falling Number,alpha-amylase activity
71
The main wheat grain compositional factors (proteins and polysaccharides) determining processing quality are under genetic control
but strongly influenced by environmental factors. Traditional breeding programs tend to develop wheat cultivars applying selection
pressure at segregating and early advanced stages mainly to achieve high productivity, disease resistance and good agronomic
performance under diverse climatic conditions. Processing quality is sometimes assessed in early advanced stages but more
commonly until high-yielding advanced lines are selected. At the International Maize and Wheat Improvement Center (CIMMYT),
wheat quality improvement is an important breeding goal; CIMMYTs wheat germplasm is widely distributed worldwide and
therefore the nurseries must include elite lines suitable for diverse uses. Recently, the concomitant improvement of processing and
nutritional (micronutrient) qualities into high-yielding, disease-resistant wheat lines, has gained importance in CIMMYTs wheat
breeding program. Therefore, quality improvement has become an even more complex task. New crosses must include parental lines
allowing for desirable recombination of agronomic, disease, and several quality-desirable traits. For this, the use of molecular
markers to identify parental lines bearing desirable quality traits is essential. To select fixed lines [F8 or beyond, grown under
optimum and stress environment (heat and drought conditions)] for quality traits, it is essential to use high throughput tools, capable
of handling small grain samples in very short periods of time. The best yielding lines are tested for end use processing quality using
more quality-specific tests. The use of molecular, biochemical, chemical and other conventional tools as part of an integrated strategy
to develop high yielding-disease resistant lines, possessing desirable processing and nutritional qualities will be described.
Keywords: wheat quality, gluten, Minerals , breeding tools, heat and drought
72
International Maize and Wheat Improvement Center (CIMMYT), Apdo postal 6-641, Mexico DF, Mexico
2
HarvestPlus, C/O CIAT, Cali, Colombia
Micronutrient malnutrition, resulting from diets primarily deficient in iron (Fe), zinc (Zn) and vitamin A, has been widely recognized
as a major health problem, leading to reduced cognitive ability, complications in pregnancy and childbirth, increased child mortality,
stunted growth, and even blindness. Development and dissemination of wheat varieties with genetically enhanced levels of these
micronutrients provide a cost-effective and sustainable solution. Existence of large genetic variation for Fe and Zn in the wheat gene
pool provides potential opportunities to breed high-yielding and micronutrient-rich wheat varieties. CIMMYT is leading the
partnership-based research platform to develop competitive biofortified wheat lines with potential adaptation to target
countries in South Asia. Biofortified wheat is expected to make significant difference among resource poor wheat consumers in
South Asia, where nearly 40% of children below 5 years of age are malnourshed, biofortified wheat promises to become an important
source of these nutrient in India and Pakistan. The biofortified wheat expected to meet up to 70 percent of a consumers daily need of
Zn. Meanwhile, farming households in South Asia can expect even more benefits from Zn-enriched wheat as more varieties with
better resistance to rusts and improved yield potential with tolerance to abiotic stresses are being made available to farmers through
public-private partnerships (PPP). The Zinc Shakti (Chitra) wheat adopted by more than 50,000 farmers in India has 40% higher
grain Zn and higher yields, but also matures nearly two to three weeks earlier than non-biofortified wheat grown in that region,
giving farmers precious extra days to plant short duration crops ahead of the next rice cropping season.
Keywords: Breeding, Biofortification, zinc,iron,malnutrition
73
Sources of the Highly Expressed Novel Wheat Bread Making (Wbm) Gene in CIMMYT
Carlos GUZMAN1, Xiao YONGGUI2, Jose CROSSA1, Hector GONZALEZ-SANTOYO1, Julio HUERTA1, Ravi
SINGH1, Susanne DREISIGACKER1
1
Bread-making quality is a core trait for wheat breeding programs. CIMMYTs wheat breeding program aims to develop new varieties
that not only produce high yields for farmers but also satisfy subsequent actors in the value chain, including food manufacturers and
consumers. Integrating bread-making quality in a breeding program is not simple, as quality analyses are expensive and timeconsuming and require certain amounts of seed that are usually not available until late generations in breeding programs. Molecular
markers can be useful for discriminating various wheat quality components and enhancing selection for bread-making quality.
Recently Furtado et al. (2015) identified a new gene that is expressed in developing seeds, called the wheat bread making (wbm)
gene. This gene codifies for a small sulphur-rich protein not previously associated with wheat quality. The wbm gene has shown
highly differential expression in genotypes varying in bread-making quality: genotypes with high wbm expression all had good
bread-making quality. The sequence variant in the promoter region of the gene associated with high expression of the gene presence
can be determined by a PCR marker.
The objective of the current study was to screen CIMMYT germplasm for the presence of GWseqVar3 and to analyze the effect of
this gene on quality traits.
For this purpose, 54 CIMMYT bread wheat lines, including historical and modern varieties and advanced lines, were grown during
two crop seasons in Ciudad Obregon, Mexico, under six different field management conditions. Grain from two field replicates was
analyzed for grain protein content, SDS-sedimentation volume, mixograph optimum dough development time and torque, alveograph
gluten strength and tenacity/extensibility ratio, and bread loaf volume. In addition, HMW glutenin composition and the presence of
the 1BL.1RS translocation were determined by SDS-PAGE. To detect the presence of the wbm allele associated with high
expression, PCR screening was carried out with primers NWPFor and NWPRev (Furtado et al. 2015).
Eight genotypes tested positive for the wbm allele, including some popular varieties released in different countries, such as Seher
(Pakistan) and Baj (India). Two of the advanced lines that were positive for the wbm allele as well as Baj, Grackle and Munal had the
line Waxwing in their pedigree, which was also tested for the marker and resulted positive. Kiritati (parental of Munal) was also
found positive. Star, which is present in the pedigree of Seher and Waxwing, was found negative for the allele. The possible origin of
the allele in other genotype that tested positive has to be determined.
The ANOVA revealed that the wbm allele and the glutenins genes had a significant effect on all the quality traits analyzed. Glu-D1
showed the greatest effect, followed by the 1B/1R translocation and the Glu-B1 locus. Overall, the effect of wbm was smaller than
that of the Glu-1 genes in traits related to gluten strength, but in traits related to gluten extensibility, its effect was more prominent
and comparable to that of the other genes, but far from Glu-D1. On bread-making, the wbm effect was small, particularly compared
with the effect of Glu-D1. The means analysis revealed that the wbm allele was associated with higher quality for all the traits. The
association of the wbm allele with higher gluten strength and extensibility is what probably leads to higher loaf volumes. However,
based on current results, we cannot state that the presence of wbm allele will automatically lead to good bread-making quality.
In summary, CIMMYT lines have served as donors of the highly expressed wbm allele in many other breeding programs, helping to
enhance bread-making quality worldwide. The frequency of the wmb gene (14%) is still relatively low in CIMMYT germplasm and
could be increased. Implementing marker assisted selection in breeding programs to detect the wbm allele is highly recommended.
Keywords: wheat quality,bread-making,wbm gene,glutenins
74
Applying Genomic Selection for Prediction of Processing and End-Use Quality Traits in
CIMMYT Spring Bread Wheat Breeding Program
Sarah BATTENFIELD1, Carlos GUZMAN2, Chris GAYNOR3, Ravi SINGH2, Roberto Javier PENA2, Susanne
DREISIGACKER2, Allan FRITZ4, Jesse POLAND1
1
75
AIBI (Association Internationale de la Boulangerie Industrielle) is the major international association of plant bakers in Europe and
beyond. AIBI is formed of 15 national plant bakers associations and representing more than 2200 plant bakeries which are producing
more than 41 Mio tons of bread per year. It represents the interests of its member vis--vis the European institutions in Brussels.
AIBI is involved in main scientific and political issues of bread and cereal legislation on European level, which includes acrylamide,
whole grain, gluten-free, nutrient profiles and the new circular economy package with the reduction of food waste.
Furthermore AIBI is the coordinator of the EU FP7 project FLOURplus, which will provide an assistance and prediction tool for
bakers (big and small) to achieve a better utilisation of resources in the kneading, proofing and baking process. This will be possible
through a functional web interface based on an algorithm database.
AIBI is aware of the great potential of bread and cereals for the years to come and being confident for bakers to be able to cope with
the challenges and to embrace the opportunities.
Keywords: bread, FLOURplus,AIBI
76
77
The Impact of Toasting and Milling on Wheat Bran Hydration Properties and Its Relevance
Towards Optimal Dough Development and Water Absorption in Bread Making
Pieter JACOBS, Sami HEMDANE, Jan DELCOUR, Christophe COURTIN
Department of Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
The impact of the hydration capacity and hydration rate of wheat bran on optimal mixing time and water absorption of bread dough
and bread loaf volume was investigated using coarse bran as such as well as after toasting, milling, presoaking and combinations of
the latter. Comparison of untreated bran material with bran material that was either toasted to obtain a lower hydration rate than
untreated bran, or presoaked to exclude hydration rate effects showed that a slower hydration rate led to increased mixing time but
did not affect baking absorption nor maximum loaf volume. Also the use of milled bran, having a higher hydration rate compared to
untreated bran, led to a decreased mixing time compared to when untreated bran was used. Again, water absorption and bread loaf
volume remained unaffected. Results suggest that a high wheat bran hydration rate leads to faster immobilization of the water
required for hydration of the bran rich dough system and hence enhances friction and energy input by the mixer in the developing
dough. They further indicate that reduction of bran particle size also leads to faster dough development due to increased proper
contacts between flour endosperm particles. Enzymes naturally associated with wheat bran and inactivated by heat treatment do not
seem to play a major role in dough development or bread loaf volume.
Keywords: bread making ,wheat bran ,hydration,toasting,milling,presoaking
78
The Share of Damaged Starch and Fructan as Source of Fermentable Sugars in Dough and
the Effect of -Amylase Addition Thereon
Nore STRUYF, Christophe COURTIN, Joran VERSPREET
Department of Microbial and Molecular Systems (M2S), KU Leuven, Belgium
Fermentation is a crucial phase in the production of yeast leavened cereal products. Our scientific understanding of the biochemical
events taking place during this phase is, however, insufficient. While the dogma stands that maltose release from starch by -amylase
is important for fermentation, the impact of the fast degradation of wheat grain fructans by yeast invertase on the production of CO2
has never been studied. In this study, the share of fructan as source of fermentable sugars in dough, and the impact of -amylase
hereon, was assessed. Despite the fact that -amylase addition resulted in higher maltose levels, the CO2 production rate of the
bakers yeast during a 2 h fermentation period did not increase when different dosages of -amylase were added. This is probably
due to the large share of fructan in the total CO2 production during fermentation. Indeed, fructan was the major source of fermentable
sugars in the first hour of the fermentation process, with 39% of the sugars consumed being derived from fructan. During a total
fermentation process of about 2 h, 45% of the sugars consumed were released from fructan, raffinose and sucrose by yeast invertase,
while the other half of the sugars consumed were released from damaged starch by amylases. This indicates that yeast invertase
activity is almost equally important for the production of CO2 as amylase activity. Although addition of -amylase did not result in
higher CO2 production rates during a 2 h fermentation period, it delayed the fermentation drop that occurs when fermentable sugars
are depleted. In this way, the CO2 production rate of the yeast cells in the -amylase supplemented dough samples was still high at
the end of the 2 h fermentation period and the start of baking, while this was not the case for the control dough samples. Therefore,
the maltose consumption during the initial stage of baking was higher in the supplemented samples, leading to higher bread volumes.
In conclusion, this study demonstrated that fructan is an essential sugar for yeast mediated bread making. Yeast invertase activity,
responsible for fructan degradation, is thus crucial for sugar release in dough and CO2 production during fermentation.
Keywords: Sugar release,CO2 production ,Amylase activity ,Fructan degradation
79
80
Arabic breads is produced mainly from hard red winter wheat (HRWW) and have relatively little crumb, densetexture, form pocket
and are often round with golden brown crust color. The objectives of this research were to investigate the effect of different bread
improvers combinations addition in enhancing the quality parameters of Arabic bread. Therefore, the ability of Arabic bread for
rolling, folding and overall quality were evaluated during the Arabic bread storage period for 2 days. It was found that there was
significant effect of bread improvers combinations (Arabic gum AG * Mongglycerides MG *alpha-amylase) addition on the
ability of Arabic bread for rolling and folding on the second day (P0.1). The highest white Arabic bread quality was obtained
significantly from addition of low AG, high of MG and high alpha-amylase combination and high AG, low of MG and high alphaamylase combination. While, low of AG, high of MG and low alpha-amylase combination and high of AG, high of MG and low
alpha-amylase combination significantly exhibited the highest overall quality for the Arabic bread made from whole flour.Arabic
bread quality . Shelf life . Improvers. Arabic gum . Mono glyceride . Alpha amylase
Keywords: Arabic bread quality . Shelf life . Improvers . Arabic gum . Mono glyceride . Alpha amylase
81
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based
Composite Breads
Ceren BAYRA1, Arzu BAMAN2, Remziye YILMAZ2, Hamit KKSEL3
1
Utilization of rye, maize and oat flours in bakery products has been increasing in recent years due to their health benefits.
Supplementation with rye, maize and oat flours has advantages such as supplying higher amounts of protein, soluble/insoluble
dietary fibers, antioxidants, minerals and vitamins. The minimum levels of non-wheat flours in composite bread are regulated by law
in most countries. In Turkey, the minimum levels are 30, 20 and 15% for rye, maize and oat breads, respectively. However, when the
amount of rye, maize and oat flour is increased, the relative concentration of gluten decreases, causing inferior quality characteristics,
especially in terms of volume. To overcome this problem, bakers decrease the amount of non-wheat flour in the product, instead of
using other technical solutions. Such a non-compliance with the legislation is considered adulteration. Methods to determine the
composition of the breads supplemented with non-wheat flours with sufficient accuracy do not exist and new methods are needed.
The aim of the present work was to detect the presence of rye, maize and oat flour in wheat-based composite breads and
quantification of them by using a new SYBR green based qPCR system. In conclusion, PCR successfully amplified products of both
flour samples and wheat based composite samples and the data from this study also demonstrated that Real Time PCR can be used to
detect the presence and quantify rye, maize and oat flour in wheat-based composite breads using a new SYBR green technique.
Keywords: bakery products,health
82
Sunn pest (SP) is the most important detrimental insect species for wheat in Turkey and some neighbouring countries. SP reduce both
yield and quality of wheat. The unique characteristic of SP damaged wheat is a disrupted gluten protein structure due to the action of
some injected proteinases by SP. There is great difficulty to make bread from SP damaged wheat flour for millers and bakers.
Transglutaminase (TG) enzyme can be used to modify the functional properties of food proteins. As a consequence, TG has been
widely used to alter the molecular structure and to improve the functional characteristics of food proteins such as gluten. The purpose
of this study was to improve the baking quality of high level sunn pest damaged wheat (HLSPDW; 20.6%) sample (being at a quality
that can be used as animal feed) by using at varying levels TG (0% [control], 0.3%, 0.6%, 1%, 1.5%, and 2% as flour basis) and TG
with different additives (diacetyl tartaric acid esters of mono and diglycerides [DATEM], citric acid [CA], and L-ascorbic acid [LAA]). Additives except TG were used at fixed amount in the bread formulations (DATEM at 0.5%, CA at 250 mg/kg, and L-AA at
150 mg/kg were used as constant additives as flour basis). Therefore utilizing the HLSPDW in bread making and contributing to the
economy by increasing the added value was determined the optimum TG based additive formulas to achieve the best bread quality.
In the study, standard a bread making procedure was applied to produce bread. The effects of additive applications on the subjective
evaluations of dough samples and important bread characteristics (bread and volume yield, weight loss, height, width, height/width,
specific volume, pore structure, and crumb firmness) were investigated. Overall and vertical cross-sectional view of the bread
samples were also presented. It was observed that TG in dough formulation plays an important role in baking quality of wheat
variety. When HLSPDW flour was blended with TG, the harm of SP relatively decreased. The increase in TG caused very clear
increase on bread characteristics of wheat. Bread yield, height, pore structure, and crumb softness values increased sharply; weight
loss and wideness of bread samples decreased accurately depending on increasing TG level. This increase did not affect obviously on
dough and bread quality at a certain proportion (0.3%). However, when the TG was more than 0.3% and depend on increase of
percentage, dough and bread characteristics showed significant (p<0.05) increase. In bread making, using other additives with TG
affected the bread qualities positively to a very limited degree. The unique application of the using TG in bread making was found to
be considerably to improve the bread quality of the wheat samples including high amount of SP damage. In addition to TG, including
DATEM, CA, and L-AA additives in bread making can make better quality bread production possible. However, a positive effect of
TG on the baking quality of wheat was much more pronounced than the other additives. Overall results indicate that the structure and
properties of the bread from SP damaged wheat can be restored by the addition of TG and its stability has been confirmed. The
highly disrupted protein structure present in the SP damaged gluten requires higher TG concentrations in bread making experiments.
Keywords: sunn pest, wheat, high level sunn pest damaged wheat, transglutaminase, additives, bread quality
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Quality and Technology Department, Central Research Institute for Field Crops, Turkey
2
Food Engineering Department, Hacettepe University, Turkey
Milling stream quality evaluation is an essential stage for maintaining standardized flour quality and obtaining cereal products with
consistent end-product quality. Although, various types of wheats and flours are blended to obtain flours with desired quality
characteristics, milling fractions can also be blended according to their quality.
The objective of this study was to determine chemical, physicochemical and rheological properties of different milling streams
obtained by using laboratory type milling equipment (Bhler MLU 202, Uzwil, Switzerland) as well as to compare their
technological quality characteristics. For this purpose, 2 different bread wheat varieties (cv. Esperia and cv. Gerek-79) were used.
Esperia is a hard red winter wheat with strong gluten properties while Gerek-79 is a white wheat with medium strong gluten
properties. The milling process was carried out by using a laboratory mill with three break (B1, B2 and B3) and three reduction (C1,
C2 and C3) passages according to a standardized milling procedure (AACCI, 2000; Method No: 26-50). In addition, final fine bran
was sifted by using 180 m sieve to separate flour remaining in the bran. The separated flour was called C4.
The results indicated that, damaged starch, ash and protein contents, Zeleny and modified Zeleny sedimentation values showed large
variation among the milling streams. However, there were no considerable differences among the flour streams in terms of falling
number and flour color (L, a, b) values.
The relative amounts of milling streams were 2.1, 3.7, 0.8% for break passages (B1, B2 and B3) and 37.4, 19.3, 21.0 and 15.7% for
reduction passages (C1, C2, C3 and C4) for Esperia variety. Similarly, the relative amounts of milling streams were 4.8, 3.4, 0.7%
for break passages (B1, B2 and B3) and 30.0, 18.4, 17.8 and 24.9% for reduction passages (C1, C2, C3 and C4) for Gerek-79 variety.
Although, total amount of the flours from break passages were low (6.6% for Esperia and 8.9% for Gerek-79), the qualities of the
flours obtained from these passages were relatively higher. Protein contents, Zeleny sedimentation and wet gluten values of the break
passages (B1, B2 and B3) of cv. Esperia were determined as 13.2, 14.5 and 15.8%; 65, 72 and 72 ml; 34, 37, 39%, respectively. The
corresponding values of the break passages (B1, B2 and B3) of cv. Gerek-79 were determined as 7.6, 9.0 and 11.3%; 12, 20 and 35
ml; 21, 27, 33%. Furthermore, rheological properties showed large variation among the milling streams. Alveograph extensibility (L)
values ranged between 52 (C1) to 29 mm (C4) and 130 (C1) to 51 (C4) mm for Esperia and Gerek-79 varieties, respectively.
Similarly, Alveograph energy (W) values ranged between 269 (C2) to 233 J (C4) and 191 (C3) to 80 (C1) mm for Esperia and Gerek79 varieties, respectively.
The results indicated that B1, B2 and B3 flour passages can be used for special purposes demanding very high protein content and
gluten quality, while C1 and C2 can be used for biscuit production and C3 and C4 can be used for regular bread production.
Keywords: wheat, milling streams, flour quality
84
In this study cookies were supplemented with pumpkin flour (PF). For this purpose firstly pumpkin flour was produced by pumpkin
fruit which was obtained from a local farm in Bursa-Turkey. Oven dried pumpkin flours (ODPFs) produced by applying two
different methods [with or without metabisulfite (MS) pre-treatment] were used to replace of wheat flour in cookie formulation at
three different levels (10%, 20% and 30%).
The results showed that replacement of wheat flour with PF increased total dietary fiber (TDF) content of cookies compared to the
control sample. Generally, increasing PF addition levels enhanced the TDF content of cookies. However, total dietary fiber (TDF)
content values of the cookies with ODPFs were higher than those of the samples with MS-ODPFs (p0.05). It can be clearly seen
that metabisulfite pre-treatment (soaking in metabisulfite solution), resulted in a significant loss in TDF values of pumpkin flour. It is
suggested that the soaking in metabisulfite solves some soluble dietary fibers such as pectin in pumpkin, and this situation leads to a
reduction in TDF content.
The substituted cookies had also low carbohydrate and energy content. As a result, the TDF and caloric contents in cookies with PFs
indicates significant changes and this is important in terms of nutritional effects of pumpkin flour.
Pumpkin flour addition decreased the spread ratio and hardness of cookies. PFs additions reduced the hardness level of the cookies
and caused the softening of the cookies. Hardness values tend to decrease as the amount of PF increased in the cookies. This might
be explained by the fact that gluten diluting effects of PF addition and delaying of gluten matrix occurance under these conditions.
On the other hand it can be said that pectin of PF (soluble and hydrophilic dietary fiber) absorbs the high amount of water and gluten
can not absorb enough water. In addition to this, hardness values of the cookies with ODPF were partially higher than those of
cookies with MS-ODPF. As a result, it is clear from the physical and textural analysis of the cookies that addition of PF decreases the
SR, diameter and hardness values of them.
Cookies became darker with increasing levels of PF and the creamy-yellow color of the control samples turned into deep orange. The
panelists indicated that cookies with PF had a desirable and attractive colour. According to sensory analysis, more than 10% of
pumpkin flour substitution in cookie formulation had a negative effect on the physical and sensory properties of cookies. Cookies
with 10 % PF were accepted by the panelists between the level of "like slightly" to "like moderately". Despite significant differences
determined between control sample and cookies supplemented with greater than 10% PF, our results show that it is possible to use
PF to partially substitute (max. 10%) for wheat flour in the production of cookies with acceptable physical and sensorial
characteristics, e.g. enhancement in dietary fiber content and lower energy value. Consequently, PF addition improved the nutritional
properties of cookie by causing increase in dietary fiber, decrease in carbohydrate content and energy value.
Keywords: Pumpkin flour, cookie, dietary fiber
85
Significant quantities of wheat are damaged by wheat bugs (Eurygaster spp., Aelia spp.)in Eastern Europe, Turkey, Middle Eastern
countries and New Zealand (Nysius huttoni). These insects, which are also called suni bugs, cause preharvest damage to wheat
resulting in deteriorated end use quality by damaging the gluten proteins. The flours produced from damaged wheat gives sticky and
runny dough and bread with undesirable quality.
Zeleny Sedimentation test is widely used to estimate quality and quantity of protein in wheat flour. Although, a Modified Zeleny
Sedimentation Test is used to determine the effect of protein degradation due to wheat bug damage, there is no standard method.
There are different modifications in terms of duration and temperature of the incubation period. A common application of the
Modified Zeleny Sedimentation Test is to analyze the flour in a similar way to the standard Zeleny Sedimentation Test but holding it
at 37C for two hours after the addition of the bromophenol blue solution at the initial stage of the test. However, in routine analysis,
most laboratories perform Modified Zeleny Sedimentation Test at ambient temperatures. If the laboratory conditions are standardized
the holding temperature is around 22C. There are also other applications with different holding periods instead of two hours. The
lack of national or international standard method for Modified Zeleny Sedimentation Test for bug damage flour causes
inconsistencies in interpretation of the result.
The aims of this study are to analyze the impact of different temperatures on sedimentation value, calculate the performance criteria
for the method at different temperatures, develop a standard method for Modified Zeleny Sedimentation test and eliminate
differences in practical applications.
Control wheat sample (without bug damage) and two wheat samples (at different bug damage levels) were milled to obtain flour and
divided into containers to perform the homogeneity analysis. After ensuring the homogeneity, the samples were sent to 12 different
laboratories for the interlaboratory comparison. The laboratories were asked to perform standard Zeleny Sedimentation test and
Modified Zeleny Sedimentation test at 22C and 37C.
Results obtained by 12 laboratories were statistically evaluated by Cochrans test, Grubbs test and ANOVA. After eliminating the
outliers, ANOVA was used for the determination of standard deviation of repeatability and reproducibility.
Statistically significant differences were determined between the Modified Zeleny Sedimentation test results obtained at 22C and
37C in the flour with high bug damage level. However, for the flour with low bug damage level there was no significant difference
between the Modified Zeleny Sedimentation test results obtained at these temperatures.
Method performance parameters (repeatability, standard deviation of repeatability, relative standard deviation of repeatability,
reproducibility, standard deviation of reproducibility and relative standard deviation of reproducibility) were also calculated for
Modified Zeleny Sedimentation Test at 37C. It can be concluded that, the Modified Zeleny Sedimentation test, performed at 37C,
seems to have a potential to be used as a standard method.
Keywords: Modified Zeleny Sedimentation Test ,Zeleny Sedimentation Test ,Standard method,interlaboratory comparison,Method
performance parameters, wheat bugs
86
Bread is a staple food in many parts of the world. Science of baking has been studied for many decades and continues to be of
interest as baking technology continues to evolve. The processing of flour, water and other ingredients to dough ready for baking
involves subjecting the dough to significant stress and strain. Under these circumstances the behaviour of the gluten network is
critical in delivering the final product quality.
DoughLab was used to mix bread doughs, no time dough baking method was used for test baking, digital bread volume analyser
(BVM), TA-XT2-iPlus and C-Cell were used to study bread quality respectively.
The measurements of dough rheology were undertaken using the DoughLab and the Warburtons Stickiness test in a trial programme
of 144 variables covering effects of mixing speed, final dough temperature and the effects of additions of ascorbic acid (AA) and
fungal alpha-amylase (FAA) (common components of modern bread improvers). Dough rheology with the stickiness test was
assessed ex-mixer, after 1st moulding, before 2nd moulding (resting) and after 2nd moulding.
Changes in dough rheology as the result of processing stages were complex but broadly showed that dough resistance increased with
moulding and decreased with resting. In general dough resistance values after the second mould were greater than after the first
mould. Dough stickiness was not significantly affected by many of the trial variations using the laboratory moulder and test
processing procedures. In the presence of AA, the critical role of mixer speed was emphasised. The impact of FAA activity during
mixing emphasised the critical role that enzymes are likely to make during dough mixing and processing.
The output from the rheology trials has identified key features which will contribute to the development of new breadmaking models
to deliver enhanced baking performance for Australian wheat flours.
Keywords: baking techjnology, dough rheology, dough stickiness, bread quality
87
For over half a century the Hagberg-Perten Falling Number (FN) instrument has underpinned grading and trading of wheat, rye and
other cereals based on the detection of sprout-damaged grain according to methods ICC 107/1, ISO 3093:2010 and others. While the
FN method will persist in the foreseeable future, market pressures for innovative improvements are also at play. In particular grain
elevators increasingly require rapid, accurate, simple and safe methods for testing grain quality at intake. To accommodate this
Perten has developed a new model of the Falling Number that is capable of running both the standard test and a rapid version through
the addition of novel force sensing technology. Analysis of 80 grain and flour samples indicated equivalency to prior models using
the standard FN test. The instrument was also able to detect sound samples in one minute by assessing the force characteristics of the
gelling starch during the mixing phase, when the key processes of starch gelatinisation, pasting, thixotropic shearing, enzymatic
hydrolysis and thermal denaturation occur. The new method offers significant advantages for time-constrained grain elevators. Other
improvements include automatic elevation correction and bath level control, preset test time limitation, improved insulation, LIMS
handling and touch interface for better accuracy, safety and ease of use.
Keywords: Falling Number,FN,Sprouting,Rapid quality assessment
88
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90
Food Legumes
Chickpea Quality, Processing and Utilization: An Overview
Sedat SAYAR1, Hamit KKSEL2, Mahir TURHAN1
1
2
Chickpea (Cicer arietinum L.), also known as gram or Bengal gram, garbanzo or garbanzo bean, is a nutritious food, contains around
20% proteins and 45% starch. According to the 2014 total production quantities of pulses, chickpea takes the second place after dry
beans (FAOSTAT, 2014). It is an important food legume with various nutritional and health benefits. Soaking of dry chickpea seeds
in water at room temperature followed by cooking in boiling water is the main process to produce an edible product for both
domestic use and industrial scale processes. These two processes alter the physical and chemical structure of the seeds. Diffusion of
water into the seed, gelatinization of starch, geometrical and dimensional changes and leaching of soluble solid from seed through the
soaking or cooking medium are the major phenomena taking place in chickpea during soaking and cooking.
Chickpea is commonly utilized in whole or pasted form as a main or side dish after cooking and in whole form as a snack food after a
series of processes including roasting. This study was undertaken to review the recent studies in the literature related with the
physical properties of the seeds, physicochemical changes during processing, and the nutritional quality of the processed chickpeas.
Different utilization and processing methods of chickpea will also be covered.
Keywords: chickpea,processing,nutritional quality,physical properties,utilization
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Keywords: chocolate,sugar-free,oleogel,seeding
95
Chocolate and the other cacao-based products are consumed by people of all ages in all segments of society throughout the world.
The popularity of these products appears to be mainly due to its potential to arouse sensory pleasure and positive emotions. However,
with changing consumer habits, attitudes and motivations, fat and oil contents of chocolate products may consider as a disadvantage.
Also within the last several years functional chocolate has gained popularity. They are longing for chocolate that helps them relax
and feel good. Soluble and insoluble fibers, probiotic cultures, vitamins and minerals, herbal extracts and other phytochemicals are
the main ingredients, which are used for substitutes or enrichment agents. Also meeting expectations of consumers could be provided
by reducing some ingredients of chocolate such as sugar and fat. The increasing studies in recent years are in this direction. In this
study, chocolate-based product, agreed with functional food concept, development studies and possibilities were discussed. For this
purpose, considering the classification of general functional food, the effects of process parameters on bioactive substances and
product development studies on the main quality characteristics of chocolate, which could provide important information to the
industry and literature.
Acknowledgment: This work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-115O028.
96
Chocolate is being one of the most appreciating product widely consumed throughout the world. Increasing concerns about the
consumption of products with high calorie value due to their adverse health benefits have forced to producers to manufacture
products with low-calorie. Therefore, in the present study, in order to decrease calorie isomalt was used in the chocolate as sucrose
replacer to produce non-cariogenic chocolate. In addition to formulation, processing steps, namely, refining, conching and tempering
play an important role in obtaining the product with desired quality. Instead of conventional tempering process, in this study, -V
seed crystals were added to formulation for this purpose. During tempering carried out -V seed crystals, seed concentration and
mixing time are the important parameters affecting temper index values. Impact of seed concentration (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0
%) and time (2 to 25 min) on temper index values of sugar-free chocolate was investigated. Seed concentration and time significantly
affected the temper index values. Temper index values of chocolates including 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 % were reached to 4.6,
5.9, 5.2, 4.9, 5.9 and 6.1, respectively. The findings of the present study showed that it is possible to produce non-cariogenic
chocolate in very short time using -V Seed Crystals.
Acknowledgment: This work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-115O028.
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Chestnut flours (CFs) were produced from three chestnut samples (Aydin, Kutahya, Bursa) by two different methods (boiled and
oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20 and 30%) on the qualities of
low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding
capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8 and 10 FD-CFs had
better gelation properties. Spread ratio (SR) values of BOD-CF supplemented low-fat cookies decreased with increasing CF levels.
The hardness values of low-fat cookies supplemented with 30% Kutahya and Bursa BOD-CF and 30% Aydin and Kutahya FD-CF
decreased significantly. Low-fat cookies supplemented with FD-CF were harder than the cookies supplemented with BOD-CF. SR
and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the
cookies were darker with FD-CF addition as compared to BOD-CF addition. In low-fat cookies, the sample supplemented with 10%
Kutahya FD-CF had the highest taste-flavor value. FD-CF supplementation generally resulted in higher appearance and taste-flavor
scores than BOD-CF supplementation in cookies.
Keywords: Chestnut,cookie,emulsion,foaming
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Extrusion is a widely used continuous thermo-mechanical food process. It has several advantages such as short processing time, low
energy consumption and relatively compact instrument design requiring little floor-space. During extrusion cooking, feed moisture
content, feed rate, formulation, screw configuration, die diameter and geometry might cause physico-chemical transformations,
which develop end product characteristics. Recently, it has been reported that CO2 injection into the extruder barrel positively
affected physical properties of extrudates such as expansion index, cell structure and surface smoothness. However, there is limited
information in the literature on the comparative effects of chemical leavening agents and CO2 injection on expansion properties. The
aim of this research was to investigate the effects of chemical leavening agents (sodium bicarbonate and ammonium bicarbonate),
reducing sugars (glucose and ribose), extrusion cooking conditions (different barrel temperatures and feed moisture contents), and
extrusion methods (conventional, CO2 injection) on physical characteristics of corn based extrudates. Extrusion was carried out using
a laboratory-scale co-rotating twin-screw extruder (MPF19; APV Baker Ltd, Staffordshire, UK) with a 25:1 screw length-to-diameter
ratio (L/D) and a cooling system. The screw speed, feed rate and die hole diameter were kept constant at 200 rpm, 2.5 kg/h and 2.0
mm, respectively. In both conventional extrusion and CO2 injection, the die exit temperature was adjusted to 110 or 150C with feed
moisture contents of 22, 24 or 26%. When the extrusion system reached steady state, samples were collected. The samples were dried
at 50C until the moisture content reached <10%.
The results showed that the type of sugar had considerable effect on the expansion of extrudates. The expansion index (EI) values
were significantly higher in extrudates produced using ribose than the ones produced using glucose, in all extrusion cooking
conditions. EI values decreased in 2% reducing sugar (glucose or ribose) added corn extrudates as compared to the control sample
(without reducing sugars). A similar decreasing trend in EI was also observed for extrudates produced using sodium bicarbonate at
150C exit die temperature and all feed moisture contents. On the other hand, both of the chemical leavening agents had improving
effect on expansion values of the extrudates produced at 110C exit die temperature. The highest EI value (3.23) was obtained in the
extrudate produced at 110C exit die temperature and 22% feed moisture content by CO2 injection method. EI value was measured as
2.47 and 2.91 in the counterpart extrudates produced under the same extrusion conditions (110C exit die temperature and 22% feed
moisture content) but using sodium bicarbonate and ammonium bicarbonate-containing formulations (1% w/w), respectively.
Extrusion cooking conditions, in other words, system parameters such as exit die temperature and feed moisture content were
significantly affected by expansion properties. Expansion values of extrudates decreased gradually as feed moisture content increased
from 22% to 26%. EI values generally decreased as the exit die temperature increased from 110 to 150C. In summary, the physical
properties of the extrudates particularly EI values were highly influenced by the type of sugar, chemical leavening agents, extrusion
conditions and CO2 injection method.
Keywords: extrusion cooking,CO2 injection method ,chemical leavining agents ,expansion index
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Food Processing Programme, Technical Vocational Scool, Siirt University, Siirt, Turkey
Food Engineering Department, Engineering Faculty, Yuzuncu Yil University, Van, Turkey
Nowadays consumption of snack foods has increased in many nations and countries because of being a significant part of our modern
life eating style. Designing snack foods can be a complex process to meet changing consumers taste and expectation. Consumers
want snacks to not only taste good, but also smell good, feel good, and look good. Snacks should give the consumer a
homemade/fresh feel. A broad variety of snacks made by different processes are available in the market. These include potato chips,
tortilla chips, corn chips, ready-to-eat popcorn, extruded snacks, pretzels, snack nuts, meat snacks, pork rinds, party mix, multigrain
chips, granola products, variety packs, etc. A newly developed wheat based fermented, traditional and functional product has crunchy
texture like chips. The chips are different from many other types of snacks produced in the form of tortilla chips. It has high nutrient
value and physiological benefits on human health owing to fermentation production stage. It has also easy production stages and
storage conditions. Scoured wheat and yoghurt are used as basic main ingredients and commonly thyme, sometimes black sesame are
added as flavoring agents in the formulation. In this study physicochemical, textural and microbiological features of product and
production steps of fermented snacks were investigated.
Keywords: chips,fermented wheat,functional food,traditioal food,snack food
100
1
Food Engineering, Mersin University, Turkey
Food Engineering, Karamanolu Mehmetbey University, Turkey
Faba bean (Vicia Faba L.) represents a good source of protein, dietary fiber and carbohydrates and provides many vitamins and
minerals. Five times more faba bean is used for animal feed than for human food. Development of faba bean-based products and new
processing methods are needed in order to increase consumption of faba bean. Therefore, the objective of this study was to evaluate
the potential use of faba bean for production of snack foods by extrusion processing and to investigate effects of extrusion die
temperature, screw speed and gum content on total starch, in vitro digestibility of starch and total, soluble and insoluble dietary fiber
contents of extruded foods. Faba bean flour was fermented at 37C for 6 h and subsequently dried in a forced air drier at 55C for 24
h. Fermented faba bean flour was extruded at 18% moisture content in a co-rotating twin screw extruder with five heating zones (4050-70-90-100C) and a circular die (4 mm). The feed rate was kept as constant at a value of 2.5 kg/h. Three way factorial design at
two levels was used for experimental design with factors of die temperature (130-150C), screw speed (300-500 rpm) and gum level
(1-4%). Analysis of variance (ANOVA) was performed to analyze the effects of factors on extrudate responses. In vitro starch
digestibility was assayed by employing porcine pancreatic amylase. Total, soluble and insoluble dietary fiber contents of the extruded
products were determined by using Megazyme dietary fiber assay kit (Wicklow, Ireland). ANOVA results showed that die
temperature and screw speed had a significant effect on starch digestibility whereas gum content did not affect significantly starch
digestibility. In vitro starch digestibility of faba bean flour was 145.2 mg maltose/g sample (d.b.). Starch digestibility of fermented
faba bean flour blends was in the range of 155.4 to 171.0 mg maltose/g sample (d.b.) while starch digestibility was between 311.0
and 450.0 mg maltose/g sample (d.b.) for extruded bean products. Extrusion process increased significantly starch digestibility of
extrudates when compared to the unextruded raw material. Total dietary fiber content of fermented faba bean blends were between
18.36 and 19.56% while it was 12.53% for faba bean flour. Total dietary fiber content of extrudates ranged from 20.68 to 24.37%.
Extrusion processing conditions and gum level had a significant effect on total dietary fiber content. Soluble dietary fiber content
changed from 4.0 to 7.62% while insoluble dietary fiber was in the range of 14.89 to 18.02% for extruded products. The effect of
gum level and die temperature was significant for soluble dietary fiber. Gum level and screw speed significantly affected insoluble
dietary fiber content of extrudates. These results suggest that it is possible to produce extruded foods from fermented faba bean flour
with improved nutritional profile.
The authors wish to thank The Scientific and Technological Research of Council of Turkey (TUBITAK) and Mersin University (Project No:113O451
and 2015-TP2-1161) for providing financial support of this study.
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Hydrophobicity of Stored (15, 35C), or Dry-heated (120C) Rice Flour and Deteriorated
Breadmaking Properties Baked with these Treated Rice Flour/ Fresh Gluten Flour
Masaharu SEGUCHI1, Mariko NAKAGAWA1, Aya TABARA1, Yuki USHIJIMA2, Kotaro MATSUNAGA2
1
Rice flour was stored at 15C for 0-9 months, at 35C for 0-14 days, or dry-heated at 120C for 0-120 min. The rice flour was
blended with fresh gluten flour, and breadmaking was performed. The breadmaking properties (bread height (mm) and specific
volume (cm3/g)) baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water
vigorously, and oil-binding ability was measured by the volume of precipitated oil/rice flour mixture. Every rice flour subjected to
15C, 35C, or dry-heated at 120C showed higher hydrophobicity (lipophilization), owing to changes in proteins of rice flour. Then,
proteins in the stored rice flour (6.4%) were excluded to 0.1% with 0.2% NaOH solution, and bread baked with the deproteinized rice
flour/fresh gluten flour showed the same breadmaking properties as those of unstored rice flour/fresh gluten flour.
Keywords: hydrophobicity; breadmaking with rice flour/gluten flour; oil-binding ability; storage; dry-heating; rice flour proteins
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Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
2
Microbial and Molecular Systems, KU Leuven, Belgium
Fermented pastry is produced from multilayered dough consisting of alternating layers of dough and bakery fat. Even though
literature concerning fermented pastry is scarce, it is believed that keeping the layered structure intact during fermentation and further
processing is of key importance for pastry production, as the entrapment of steam inside the dough layers is responsible for dough lift
during baking. Wheat flour gluten proteins likely play an important role in maintaining dough layer integrity. We here studied the
role of gluten protein during lamination, fermentation and baking of multi-layered wheat flour pastry products on laboratory scale.
Pastry burst rig texture measurements showed that dough strength first increased during lamination, but decreased upon further
lamination, most likely due to destruction of layer integrity. Relaxation of pastry dough reduced strength and the relaxation process
was slower when the dough was cooled. However, subsequent lamination brought the dough strength back to a value comparable to
that before relaxation. Elastic recoil behavior consistently occurred to a greater extent in the final direction of sheeting, probably due
to alignment of the gluten protein network along this direction. To impact the properties of gluten, ascorbic acid, a well-known
oxidizing agent used in bread making was included in the predough recipe. Doing so increased dough strength and enhanced recoil
behavior. Unexpectedly, these changes in dough strength could not be linked to changes in the levels of protein extractable in sodium
dodecyl sulfate containing medium (SDS-EP). Use of ascorbic acid yielded larger products, with a desirable crumb structure with
large pores. The above demonstrates that the (strength of the) gluten protein network strongly affects the pastry production process
due to its effect on elastic recoil and largely determines the quality of the final pastry products, even if the measured changes could
not be linked to changes in SDS-EP.
Keywords: elastic recoil,wheat gluten,fermented pastry,multilayered dough ,dough lamination,dough relaxation,protein
alignment,ascorbic acid
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Cereal Technology
Vitamin D Fortification of Foods: Which Form Is Most Effective?
Simon PENSON1, Laura TRIPCOVIC2, Louise WILSON2, Kathryn HART2, Susan LANHAM-NEW2
2
1
Primary Production and Processing, Campden BRI, United Kingdom
Department of Nutritional Sciences, University of Surrey, United Kingdom
Previous research has shown that there is insufficiency of vitamin D in the UK population generally during the winter months.
Within women, there is insufficiency in Caucasian women and deficiency in South Asian women. This has serious implications for
bone and muscle health. One route to overcoming these issues is to fortify foods with Vitamin D. Vitamin D exists as two forms: D2
(ergocalciferol) and D3 (cholecalciferol). D2 is typically plant-sourced, while D3 is typical sourced from animals. There is conflicting
evidence for the efficacy of the two forms in raising serum 25 (OH)D levels (the key measure of vitamin D status). Some studies
suggest no difference in efficacy when either form is used to fortify foods, whereas others suggest that D 3 is more effective (small but
significant effect). This study addressed these questions in two food formats-a short-dough biscuit and an orange juice product. We
showed that while both D2 and D3 are effective at increasing serum 25 (OH)D levels above deficiency and insufficiency levels, D3
gave a higher increase. The practical implications of these findings are discussed
Keywords: Vitamin D.Fortification.Baked Goods.Biscuits
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Optimization of Beta-Glucan and Water Content in Fortified Wheat Bread Using Response
Surface Metholodogy According to Staling Kinetics
Marcin KUREK, Jarosaw WYRWISZ, Agnieszka WIERZBICKA
Division of Engineering in Nutrition, Warsaw University of Life Sciences, Poland
One of the main problems with bakery products is staling. During storage, the structure will fully crystallize by eliminating water
from the matrix. This is known as retrogradation.Thermal properties can be detected by using thermal analysis techniques, such as
differential scanning calorimetry. Bread with additional of dietary fibre preparations are characterized by the need to use more water
in the string structure process. This excess water is only partially returned to the environment during the baking process, whereas the
majority of it stays as part of the fibre bonded hydroxyl group structures. There are scientific papers that demonstrate that the
addition of extra fibre to the bread preparation results in an extension to its low firmness value, which is advantageous in regards to
the consumer. Research using this technique may contribute to further knowledge into the mechanisms behind the changes in the
level of hardness during the storage of bread. The research material consisted of corporate wheat bread with an added oat fibre
preparation in the amounts of 0, 7.5, 15% (44% fibre) including 21% soluble fraction, and a varying the water - 55, 60, 65% by
weight of the flour- preparation mixture. DSC measurement samples of 10 mg of bread were taken 1, 2 and 3 days after baking and
sealed in an aluminium crucible. Thermal effect tests were carried out to the programmed temperatures (10C 2min, 10-200C,
5C/min) in which the peak temperatures for observed enthalpy reactions (H) were recorded. The control was an empty aluminium
crucible. The 1, 2 and 3 day old bread samples were subjected to TPA measurements that recorded their level of firmness, elasticity,
chewiness and cohesiveness. Statistical analysis was performed using response surface methodology based upon the optimization of
the additive fibre formulations and the amount of water refills. Fig. 1.shows the DSC curves three days after baking the different
preparations with added fibre and water refills. The graph shows a fall in the enthalpy value, which is the energy needed to initiate
changes depending on the size of the additive fibre preparation and amount of water refills. The lowest values were identified in a
sample with 15% additional dietary fibre formulation. This is associated with there being more hydroxyl groups present in the matrix
that bind with the water for a longer period of time than in the cases with the samples of 0%. The observed changes lead to the
conclusion that the presence of only one peak indicates a total gelatinisation of starch during baking. It was observed that the
temperature of gelatinization was statistically (p0.1) influenced by the addition of fibre preparation when its value was squared.
This was also the case for the enthalpy retrogradation (p0.05). The level of firmness however was influenced both by the addition of
fibre preparation and water refills in linear amounts as well as when the water refill values were squared (p0.05). By contrast, the
elasticity and chewiness were influenced by only the addition of the fibre preparation. In contrast, the input variables had no such
significant effect on the level of cohesiveness. In order to optimize production it is proposed to maximize the additive fibre
formulation and lower the enthalpy reaction The statistical modelling analysis shows that the optimal additive fibre formulation to be
at the level of 11.92% and a refill of water at 61.73%. By examining the measurements it was found that the impact of both the
addition of extra fibre preparation and refills of water is a very complex process. This is because there is no clarification provided
about the observed processes of low hardness values over an extended period of time after the addition of extra fibre preparation, as
the levels of hardness and enthalpy rate of retrogradation are also influenced by other input parameters.
Keywords: beta-glucan,bread, response surface methodology, dietary fiber
107
108
109
110
Evaluation of Some Soft Wheat Genotypes for Cookie Quality and the Correlations Between
Cookie Characteristics and Quality Parameters
Asuman KAPLAN EVLICE1, Aliye PEHLIVAN1, Turgay ANAL1, Ouz ACAR1, Ayten SALANTUR2, Ismail
Hakk BOYACI3, Hamit KKSEL3
1
Quality Assessment and Food, Field Crops Central Research Institute, Turkey
2
Breeding and Genetics, Field Crops Central Research Institute, Turkey
3
Food Engineering, Hacettepe University, Turkey
The aim of this study was to evaluate the cookie quality of 24 genotypes (20 advanced lines and 4 varieties) obtained from wheat
breeding program of Field Crops Central Research Institute. The correlations between cookie characteristics and quality parameters
were also investigated. The wheat samples were grown in kizce location in 2013-2014 growing season. The wheat samples were
analyses for thousand kernel weights, kernel hardness, kernel diameter and protein content. Then the samples were milled into flour
to determine the following parameters: Zeleny and modified Zeleny sedimentation values, gluten contents, Glutograph, Alveograph
and Farinograph characteristics, alkali water retention capacity and cookie quality parameters (hardness, diameter, thickness and
spread ratio). The results were statistically analysed by using JMP 7.0 software. Overall results indicated that some of the advanced
lines had superior cookie quality. Among those advanced lines, the ones numbered 1, 11 and 21 had better cookie quality as
compared to the standard varieties.
Besides quality evaluation of those wheat varieties and the advanced lines, correlation coefficients were calculated between cookie
quality characteristics and the other quality parameters. There were significant correlations between the cookie diameter and
Alveograph P (r = -0.46**), P/L (r = -0.41**), L (r = 0.30*) values, alkali water retention capacity (r = -0.45**), water absorption (r
= -0.39**), kernel hardness (r = -0.36*), Glutograph stretch (s) (r = -0.30*) and Glutograph relaxation (r = 0.42**) values.
Furthermore, cookie hardness was significantly correlated with water absorption (r = 0.54**), alkali water retention capacity (r =
0.69**), Alveograph P (r = 0.56**), P/L (r = 0.44**), W (r = 0.41**), kernel hardness (r = 0.58**) and Zeleny sedimentation (r =
0.35*) values. There were also significant correlations between the spread ratio and water absorption (r = -0.29*), alkali water
retention capacity (r = -0.30*) and Glutograph relaxation (r = 0.31*) values.
* p<0.05
** p<0.01
This research was a part of 1003 project (113O115) supported by TUBITAK.
111
Redox Agents and N-Ethylmaleimide Affect Protein Polymerization During Laboratory Scale
Dry Pasta Production and Cooking
Joke BUGGENHOUT1, Charlotte BRUNEEL2, Bert LAGRAIN3, Kristof BRIJS1, Jan DELCOUR1
1
Microbial and Molecular Systems - Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium
2
Food and Lipids, KU Leuven Kulak, Belgium
3
Microbial and Molecular Systems, KU Leuven, Belgium
Durum wheat (T. durum Desf.) semolina gluten proteins consist of monomeric gliadin and polymeric glutenin. During high
temperature pasta drying gluten proteins form a network which impacts pasta cooking quality. At present, it is, however,
insufficiently known to what extent these proteins need to be involved in the network and how it is built. We here determined the
extent of protein polymerization necessary to obtain high pasta cooking quality. Redox agents and N-ethylmaleimide were used to
modify protein polymerization reactions in dry pasta production and cooking. The results showed that during pasta drying, glutenin
starts polymerizing already below 60 C [65% relative humidity (RH)], whereas gliadin only is incorporated in the protein network at
temperatures exceeding 68 C (68% RH) through thiol (SH)/disulfide (SS) exchange reactions. Removal of free SH groups in
glutenin by adding 2.3 mol KBrO3 or KIO3 per g dry matter semolina protein (g protein) or 13.8 mol N-ethylmaleimide/g protein
reduces gliadin-glutenin cross-linking during pasta drying and/or cooking and yields cooked pasta of high quality. Introducing free
SH groups by adding 13.8 mol glutathione/g protein increases gliadin-glutenin cross-linking during pasta processing, resulting in
cooked pasta of lower quality. We hypothesize that too much gliadin incorporation in the glutenin network during pasta processing
tightens the protein network and results in lower cooking quality.
Keywords: cooking quality; pasta drying; gliadin-glutenin cross-linking; N-ethylmaleimide; protein network; protein
polymerization; redox agents
112
113
Food Solutions, VTT Technical Research Centre of Finland, Finland, Department of Food Engineering, Hacettepe University,
Turkey, Department of Food Engineering, Hitit University, Turkey
2
Food Solutions, VTT Technical Research Centre of Finland, Finland
3
Department of Food Engineering, Hacettepe University, Turkey
Cereal brans are excellent sources of dietary fibre. Wheat bran is rich in arabinoxylan (AX), whereas oat and barley brans are rich in
-glucan (BG). The use of wheat bran in bread baking is challenging as it usually interferes with loaf volume, texture and sensory
properties. On the other hand increasing the fibre content of beverages by addition of oat or barley brans is problematic for both
texture/consistency and storage stability. The aim of this study was to modify bran structure by mechanical, thermal and/or enzymatic
treatments to improve physicochemical properties for use as a fibre ingredient in different applications.
Wheat bran was pre-treated by extrusion or steam explosion to disintegrate the cell wall structure. Three different commercial
enzyme preparations (containing various activities: xylanase, endocellulase and phytase) were used to increase the solubility of AXs
and to decrease the phytic acid content in wheat bran. Oat and barley brans of different BG content were partially hydrolysed at high
consistency using an enzyme preparation containing xylanase and beta-glucanase. After mixing in an extruder and incubation at 50
C, a soluble -glucan fraction was extracted with boiling water and then separated by centrifugation.
Pre-treatment by extrusion resulted in less efficient hydrolysis of AX by enzymes than pre-treatment by steam explosion. With
increased temperature and time in steam explosion, soluble AX content of wheat bran increased, phytic acid content decreased and
the bran colour became darker. Soluble AX content of enzymatically hydrolysed samples after steam explosion pre-treatment varied
between 4-9% of bran dry matter depending on treatment conditions (time and temperature). The use of the modified wheat bran as
an ingredient in baking was also studied.
Water suspensions of oat and barley BGs were prepared at different concentrations (0.8-2.0% BG) and stored at 5 C during the
stability measurements. Suspension stability was affected by the molecular weight (Mw) of BG, concentration of BG and type of raw
material. BG suspensions were stable at low (0.8-1.2%) concentrations, but became viscous and unstable at higher (1.6-2.0%)
concentrations. The high BG suspensions (2.0%) prepared from barley (initially 13 and 30% BG) had higher viscosity (0.17-0.46
Pa.s) compared to the suspensions from oats (initially 15 and 30% BG), which had a low viscosity (0.03 Pa.s) after five weeks of
storage. The Mw of BG in soluble barley fractions (14,30022,600 g/mol) was only slightly higher than the Mw of BG in soluble oat
fractions (11,80013,400 g/mol), and could not explain the observed differences in viscosity. Especially barley extracts contained
also high amounts of other components, such as starch, and thus the role of starch on viscosity of the suspensions during storage was
investigated.
This study showed that the physicochemical properties of cereal brans can be improved by different treatments and used as a dietary
fibre ingredient for various food systems.
Keywords: wheat,oat,barley,bran,dietary fibre,arabinoxylan,-glucan,phytic acid,extrusion,steam explosion,enzyme hydrolysis
114
115
Development of Improved Reference Materials for Food Allergen and Gluten Analysis
Sndor TMSKZI1, Katharina SCHERF2, Lvia HAJAS1, Kitti TRK1, Peter KOEHLER2,
Roland Ernest POMS3
1
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary
2
Deutsche Forschungsanstalt fr Lebensmittelchemie, Leibniz Institut, Germany
3
Department Food, Agricultural Products, Cosmetics, Pharmaceutical and Forensic, Imprint Analytics GmbH, Austria
The increasing demand for safe gluten-free products is accompanied by the need of reliable quantification of gluten in food products
intended for customers suffering from gluten hypersensitivities. Several methods [immunochemical based solutions, PCR, separation
techniques coupled with MS] are available for the qualitative analysis or quantitative determination of the triggering proteins, or
other proteins or nucleic acids that indicate the presence of critical food components. Today the most frequently used analytical
methods are the ELISA-based laboratory kits and the lateral flow rapid tests (LFD). However there are some partly or fully
unanswered questions around the application or even the validation of allergen analytical methods. From an analytical point of view,
a considerable source of uncertainty is the variability of antibodies, target epitopes, sample preparation procedures among ELISA kits
and also the lack of a commonly accepted gluten reference material. This may be due to processing (i. e. heat treatment, ionic
strength, different food matrices, etc) and genetic and environmental (GxE) effects.
The task force for the development of food allergen and gluten-free reference materials within the MoniQA Association (Monitoring
and Quality Assurance in the Total Food Supply Chain) aims to provide guidelines for method validation and to develop and produce
improved reference materials and incurred materials for proficiency tests and validation studies. The status of the development of
gluten reference materials planned to be reported in this presentation.
To cover genetic and climatic variability, grains of wheat cultivars from different geographical origins (Australia, Austria, Canada,
China, Germany and Hungary) were sourced and milled into white flours. All cultivars, four selected cultivars from three harvest
years (2011, 2012 and 2014) and mixtures of five and all investigated cultivars were also analysed. All 36 wheat flour samples were
characterised by near-infrared spectroscopy, crude protein content (Dumas, N x 5.7), content of wet and dry gluten, one-dimensional
SDS-PAGE, SE-HPLC and RP-HPLC after modified Osborne fractionation. Based on these data, qualitative and quantitative
selection criteria were developed to choose cultivars that are as representative as possible for the broad range of cultivars grown all
over the world. Based on all measurements of the 36 wheat flours, ranges were defined (mean of all measurements standard
deviation) for crude protein content, ratios of prolamins/glutelins, low-/high-molecular weight glutenin subunits and alpha-/gammagliadins and contents of omega 5- and omega 1,2-gliadins. All flours that had values outside these ranges were excluded. These
criteria allowed the selection of potential cultivars that appeared suitable as reference materials. Some individual varieties and the
mixtures of varieties were also studied with two types of ELISA kits in native form and also in well defined model matrices. With the
help of these results, the rate of analytical errors originated from GxE and processing factors can be predicted.
Keywords: gluten analysis,ELISA ,GxE variability,reference material
116
Improving Quality of Gluten-Free Bread by Addition of Protein Isolate from Rice Bran
Suphat PHONGTHAI1, Saroat RAWDKUEN1, Stefano D'AMICO2, Regine SCHOENLECHNER2
2
1
Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, Thailand
Department of Food Science and Technology, Institute of Food Technology, BOKU - University of Natural Resources and Life
Sciences Vienna, Austria
Gluten free dough systems lack the viscoelastic network required to resist gas production and expansion during baking. Some
approaches towards improvement of gluten-free bread have been revealed so far, e.g. addition of proteins, hydrocolloids, emulsifier,
enzymatic treatments or sour-dough fermentation. Often egg albumin is used as protein source, which is from animal origin and
belongs to one of the main allergens. Aim of this study was to replace egg albumin by a vegetable protein. Rice bran, a cheap byproduct, was used as starting material for protein isolate preparation. The extraction was performed on pilot scale under alkaline
conditions (pH 10). Afterwards the proteins were precipitated at pH of 4.5, centrifuged and freeze dried. The final isolate was
composed of 63.410.54% protein and 6.430.46% dietary fibre. For baking trials a rice flour recipe with hydroxypropyl
methylcellulose, emulsifier, vegetable fat and ovalbumin as additives. The water content was hold constant at 105% based on dry
ingredients. In an experimental design addition of proteins (rice bran protein isolate and ovalbumin) was varied between 0 to 4 %.
(w/w). Also the recipes with 1% and 2% (w/w) of both protein sources were prepared for proteins interaction study. The quality of
gluten-free bread was evaluated by the specific volume, firmness, colour, pore size and distribution. Breads with 2% protein addition
showed highest specific volume (P<0.05) and statistical evaluation revealed strong influence of protein on relative elasticity.
Keywords: Gluten-free bread, protein isolate, rice bran, relative elasticity
117
Gluten Free Instant Rice with Slower Digestibility by Modifying Process Conditions
Rachel HSU1, Yung-ho CHANG2
1
Rice products provide major source of carbohydrate for daily life in Asia. As people are suffered from gluten in daily diet, rice offers
a better choice of diet due to its property of gluten free. Generally, rice is consumed in its kernel form as table rice. However, rice is
considered a high glycemic index (GI) food due to its high starch digestibility. Efforts had been made to reduce the digestibility of
rice starch via the selection of rice variety or the improvement of processing methods. This report aims to optimize the traditional
processes for preparing instant rice with minimize starch digestibility in the final rice food products. Englysts assay was used to
analyze the starch digestibility by dividing starch fractions into rapidly digestible starch (RDS), slowly digestible starch (SDS) and
resistant starch (RS). Three representative rice varieties planted in Taiwan with low and high amylose contents were investigated,
including their physicochemical and molecular properties. Instant rice products were prepared by improved cooking, refrigerating
and drying conditions, as compared to the traditional method. Results showed that the selection of rice variety and processing
condition, as well as their interaction, significantly affected the RDS content of instant rice. It was possible to reduce starch
digestibility by using proper rice varieties and by preparing in optimal process conditions. Cooking condition with lower temperature,
shorter time and lesser amount of water used significantly reduced the RDS content of cooked rice. It was evidenced from SEM
photogram that lower cooking temperature resulted in starch gelatinization without disruption of starch granules, consequently
leading to a lower starch digestibility. The re-crystallization of starch molecular structure from refrigeration at 4C for one day also
played the role to reduce starch digestibility. Furthermore, the synergy of refrigeration and low temperature drying significantly
hampered the digestibility of rice starch. The instant rice product is not only available to reduce rice starch digestibility but also a
good choice as gluten free products.
Keywords: instant rice,gluten free,starch digestibility
118
1
UMR-IATE, INRA, FRANCE
CFSI-SIPPAF, CFSI-SIFPAF, FRANCE
Pasta is one of the most typical dishes of the Mediterranean diet. It presents many advantages: easy to prepare, delicious and
nutritious with a large affordability for all kind of consumers.
Traditional pasta is prepared in Mediterranean basin from durum wheat which is considered as the most suitable raw material. For
other areas when it is lacking, durum wheat can be substituted partially with hard wheat or even with one part of any other flour
(pseudo-cereals, legume, etc.).
Since many years, another type of pasta is also prepared: Gluten-free pasta. This type of pasta has been developed specifically for
patients suffering from celiac disease. Nevertheless, in more recent times a worldwide anti-gluten hype has developed that might
impact not only on the way pasta is perceived but also on the whole durum supply chain.
The aim of this communication is to analyse the technological, sensory, nutritional and economic consequences of gluten suppression
in pasta.
Indeed, gluten proteins play a key role to process durum semolina into suitable conventional pasta by developing a continuous
network around the starch granules. When gluten is removed the starchy components must be modified in order to obtain a
continuous microstructure. This requires modifying pasta processing through introduction of a heat treatment and nowadays, very
often in combination with using additives (emulsifiers, gums and proteins).
Sensory properties of GF pasta are far from those of traditional pasta. Appearance of GF pasta made with rice flour, pseudo-cereals
and legume flours are lesser attractive compared to the amber yellow color of durum wheat pasta. Cooking quality of GF pasta is
generally poorly rated exhibiting high cooking losses and a lower resistance to overcooking.
Nutritional properties of pasta are also impacted. Generally speaking, GF pasta exhibit less protein content, less fibre and less
micronutrient content. As the microstructure of pasta is also affected by no gluten network inside, the glycemic index is increased.
This may result in body weight increase and in some deficiencies.
Considering also the economic impact the price of GF pasta may increase significantly with consequences on its affordability.
To conclude, If gluten-free pasta are essential to consumers with celiac disease and other gluten proven pathologies, for a large
majority of consumers it is much more recommended to continue to eat traditional pasta made with durum wheat.
Keywords: durum, pasta, gluten-free, quality, nutrition, processing
119
120
121
Influence of Quinoa Flour on Rheological Properties of Gluten Free Cake Batter and Cake
Properties
Neslihan BOZDOAN1, Seher KUMCUOLU2, ebnem TAVMAN2
1
Ege University Department of Food Engineering, Ege University Graduate School of Natural and Applied Sciences, Turkey
2
Ege University Department of Food Engineering, Ege University, Turkey
Recent studies showed us gluten-free products originating from cereals must be enriched in nutritional content. Pseudo cereals like
amaranth, quinoa and buckwheat thought to have excellent nutritional profile for gluten-free products. Because of this reason quinoa
flour (12.66% moisture, 13.72% protein, 6.84% crude fat, 2.45% ash, 16.27% total dietary fiber) was chosen to use in the present
study. The main aim of this study was to produce and evaluate gluten-free cake formulations which have quinoa flour, rice flour and
potato starch at different ratios (0/50/50, 25/37.5/37.5, 50/25/25, 75/12.5/12.5) in order to determinate most acceptable quinoa flour
ratio. In line with this purpose influence of quinoa flour on the rheological properties of batters and physical, chemical properties and
quality parameters of cakes were investigated.
It was observed that the density of cake batters increased with quinoa substitution increased (p2=0.999-0.995 was the most suitable
model to represent the rheological characteristics of cake batters (pG) and viscous modulus (G) values of the samples (p
Keywords: Gluten-free cake,Quinoa flour,Batter rheology,Cake properties
122
123
The interaction of microbiota with wheat can also be used to increase grain production, quality and nutritional properties.
Commercial biological products (PGPR, AMF) are usually applied to vegetables (protected production) and in forestry. Rhizobiaceae
(PGPR) colonizing roots can fix nitrogen; Mycorrhizal fungi (AMF) help roots taking nutrients. But there are scarcely commercial
products for field crops, especially wheat. For extensive use by arable crops, seed dressing (coating) may be the most convenient
concept for supplying a biological agent. Seed coating is used for commercial seed dressings. However, seed coating with PGPRs is
often challenging, requiring a long shelf life, and compatibility with other seed dressings.
Trichoderma harzianum is known as a fungus with bio control properties but some isolates can colonize roots and establish a
symbiosis with the plant. Trichoderma harzianum KUEN 1585 (commercial brand name Sim Derma developed by Simbiyotek
Biological Products) formulations for wet and dry seed coating are patented (TR/2007/09242, 31.12.2007; EP8866322,4, 13.11.2008;
TR/2009/08397, 05.11.2009). Trichoderma harzianum KUEN 1585 is resistant to chemical fungicides and pesticides; can be used
together with chemicals and fertilizers.
The seed dressing formulation (WP) is mixed together with fungicides and insecticides slowly by continual stirring in 1 L water and
diluted to 10 L with water. 10 L solution is sprayed on 1 ton wheat seeds. Coated seeds can be packed in bags and sown in 1-2
months.
Trichoderma harzianum KUEN 1585 colonize roots of the wheat. The result is longer, stronger and more capillary roots and higher
chlorophyll content. In addition Trichoderma harzianum KUEN 1585 makes soil micro elements available for the plant.
Field results between 2010 and 2014 in Turkey and Ukraine show that Trichoderma harzianum KUEN 1585 application can reduce
sowing by 10%, increases flag leaf chlorophyll content by 30-109%, flag leaf nitrogen content by 39-185%, and coefficient of
tillering by 33%, improves dry matter content of green parts up to 33 %, wall thickness of the stem up to 75% and the yield by
6-27% and gluten content by 11-39%.
Stronger and more hairy roots help the plant to get more water and nutrients from the soil. Sprouting is stronger and earlier; the
tillering better so that sowing rate can be reduced. Higher concentration of chlorophyll and higher surface area of flag leaves mean
that the plant can make considerably more photosynthesis, i.e. gain more energy. More nutrients and more energy can only result in
more production of plant material: grain and straw.
The measurement of the dry matter of the green parts and wall thickness of the stem show that Trichoderma harzianum KUEN 1585
plants produce more straw. Another benefit is that higher dry matter and higher wall thickness of stem makes the plants resistant to
bending by storms.
Trichoderma harzianum KUEN 1585 treated wheat have higher tillering rate, needs less (10-20%) sowing, is resistant to bending by
storm and produces more grain: higher yields and better quality.
Keywords: PGP fungus, Trichoderma harzianum KUEN 1585,seed coating
124
Department of Agrobiotechnology, IFA-Tulln, University of Natural Resources and Life Sciences Vienna, Austria
2
Versuchsanstalt fr Getreideverarbeitung, sterreichische Mhlenvereinigung e.V., Austria
3
Saatzucht Donau GesmbH. & CoKG, Quality wheat breeding, Austria
4
Saatzucht Donau GesmbH. & CoKG, Bioinformatics, Austria
5
Department of Crop Science, Plant Breeding Division, University of Natural Resources and Life Sciences Vienna, Austria
Breeding winter wheat for baking quality is a challenge due to the large number of loci influencing the various properties of the
dough as well as loaf volume, texture and structure. Wheat breeders usually select genotypes with superior quality by traits like the
protein content and sedimentation value or by parameters obtained from laborious rheological tests. Selection for baking quality and
favorable dough properties is therefore carried out very late in applied wheat breeding programs. Genomic selection with thousands
of markers covering the genome with a high density makes a 2-3 years earlier selection for these traits possible, and has great
potential of significantly accelerating the genetic improvement of baking quality in bread wheat breeding.
We analyzed a population of more than 300 genotyped wheat inbred lines from an applied wheat breeding program, which were
tested for their protein content and sedimentation value in multi-environment trials in 2009-2014. Multiple samples of all inbred lines
were taken from these trials and analyzed in the lab for their rheological properties employing the Farinograph, Extensograph and
Alveograph. The specific aims of this study were (1) to investigate the merit of genomic selection for baking quality related traits and
(2) increase the prediction accuracy of these traits by integrating prior knowledge of their genetic architecture with dough rheological
interpretations. Additional to the standard G-BLUP model, we used selection indices to combine both genomic predictions with the
available data on protein content and sedimentation value. We also studied the merit of taken epistasis into account and giving a
larger weight to the major QTL GluB1 and GluD1.
Most of the rheological parameters could be predicted with an acceptable accuracy in two independent validation population (r =
0.14 - 0.65). Depending on the strategy, the prediction accuracy of the various traits was strongly increased (25-100%) in comparison
to the G-BLUP model. Hence, our result show the great benefit of combining different sources of agronomic, genomic and
rheological knowledge. Given these results, genomic selection proved to be a very promising approach to pre-select elite germplasm
for baking quality in applied bread wheat breeding programs.
Keywords: Genomic selection; wheat breeding; baking quality; Extensograph; Farinograph; Genomic prediction; G-BLUP
125
Faculty of Agriculture and Natural Sciences, Konya Food and Agriculture University, Turkey
2
Department of Plant Sciences, University of California, Davis, USA
3
Department of Plant Sciences, niversity of California, Davis, USA
Glyphosate, which is one of the most commonly used herbicide worldwide, controls a very broad spectrum of weeds by inhibiting
the shikimate pathway. While glyphosate is often considered to have little or no soil activity, the mean half-life of glyphosate in the
soil is reported to vary between 2 and 150 days depending on the soil characteristics and environmental conditions. The
bioavailability of glyphosate in the soil may be affected by the physical and chemical properties of the soil. Due to its structural
similarity to phosphate and high affinity to divalent cations, its interactions with nutrients in the soil are of great interest in this
respect.
In this study, corn plants (Zea mays cv. Precious Gem) were grown under greenhouse conditions in either a sandy a clay soil from
California. In each experiment, before the seeds were sown, glyphosate was applied as a drench treatment to the soil at different rates
including the recommended herbicidal rate (1X = 1.12 kg ae/ha). After investigating the impacts of glyphosate at different rates on
corn plants in the first experiment, the effects of the time between glyphosate application and seed sowing as well as soil phosphorus
(P) and micronutrient (including manganese (Mn), zinc (Zn), cupper (Cu)) applications were studied in the subsequent experiments.
Plant growth was monitored on the basis of shoot biomass and plant height, leaf SPAD values, shoot shikimate accumulation and
shoot mineral concentrations were measured.
Plants grown in clay soil were not affected by high levels of glyphosate whereas plants grown in sandy soil exhibited significant
damage. Shoot biomass production and elongation were progressively reduced by higher rates of glyphosate. The injuries were
associated with reduced SPAD values and increased shikimate concentrations. The incubation experiment showed that the severity of
glyphosate injury to corn plants in sandy soil did not change significantly over the course of 2 weeks. Glyphosate was still active but
to a lesser extent even when it was applied 4 weeks before sowing. In clay soil there was no significant interaction between
glyphosate and P in terms of plant growth or mineral status. In contrast, higher levels of P applied to sandy soil markedly aggravated
the glyphosate damage to corn plants. At higher rates of P application, the shoot P concentrations of plants grown in sandy soil
increased with glyphosate treatment, indicating a competition between glyphosate and phosphate for binding sites in the soil.
Applications of Mn, Zn and Cu alone or in combination to sandy soil did not have any effect on corn plants in the absence of
glyphosate. In glyphosate treated pots, however, Cu containing fertilizer applications aggravated glyphosate damage while the Mn
and Zn treatments were ineffective. Apparently the glyphosate damage was not due to an induced deficiency of any of these
nutrients. The shoot micronutrient results revealed that glyphosate reduced iron (Fe) concentration which was further lowered by Cu
applications.
These results indicate that, glyphosate residues in sandy soils may remain active for several weeks and cause serious damage to corn
plants. The severity of injury depends on the physical propertied of the soil as well as the P and micronutrient levels. These factors
should be considered to prevent losses due to glyphosate damage when glyphosate is used as a pre-plant herbicide in the production
of glyphosate-sensitive corn.
Keywords: glyphosate, corn, phosphorus, micronutrients, soil type
126
Determination of High Quality Winter Malting Barley Genotypes for Rainfed Condition of
Central Anatolia
Safure GLER1, Recai ERCAN2, Taner AKAR3, Ismail SAYIM4, Turgay ANAL1, Namuk ERGUN4,
Sinan AYDOAN4
1
Quality Evaluation and Food, Field Crops Central Research Institute, TURKEY
2
Food Engineering, Ankara University, TURKEY
3
Faculty of Agriculture, Akdeniz University, TURKEY
4
Plant Breeding, Field Crops Central Research Institute, TURKEY
The aim of this study was to determine high malting quality winter barley genotypes cultivated under rainfed condition of Central
Anatolia Region during the years of 2006-2007 and 2007-2008. The experiments were conducted at ten different locations of the
region by using totally 6 cultivars ( Aydanhanm, Zeynelaga, Anadolu-98, Cumra, Catalhyk and Sladoran) and 30 candidate lines
selected from different breeding programs including a private malting barley breeding program under triple lattice design. All
genotypes were routinely tested by using malting and mashing parameters after grain harvest during two successive seasons over ten
locations. In the Central Anatolian Condition, candidate Line 35 which was released as cultivar Durusu after this study showed
higher level malting performance compared to all candidate lines and cultivars and ranked as the first group malting barley genotype
in terms of both high malting extract and grain yield. In addition to this, candidate lines such as 13, 1, 34, 31, 21, 32, 7, 16 and 33
were the second group malting barley genotypes while candidate Lines 3, 10, 8, 22 and cultivars Aydanhanm and Cumra consisted
of the third group of malting barley genotypes in terms of both high malting extract and grain yield. Moreover, malting parameters to
be used in breeding program under rainfed condition and suitable location for malting quality were determined.
Keywords: Malting barley improvement, genotypes, garin yield, malt extract, locations
127
1
Field Crops, Gaziosmanpaa university Faculty of Agricultural, Turkey
Food Science and Engineering, University of Karamanolu Mehmetbey, Turkey
3
Food Technology Area, University of Karamanolu Mehmetbey, Turkey
The high molecular weight subunits of bread wheat genotypes are important for gluten quality. Bread wheat (Triticum
aestivum L.) have encoded of 1 st chromosome groups on the long arms to Glu-1 locus that have HMW-GS (1A, 1B,
1D respectively). Some of the HMW-Gs have been effective for the baking and viscoelasticity which parameters are
important. In this study, Bread wheat the high molecular weight glutenin subunits (HMW-GS) were scanned quality
parameters by the method of SDS-PAGE. In this study, Bread wheat genotypes, aproximately 40, that the alleles were
compared with standart varieties, Chinese Spring, Janz, Gabo, Baxter, Cheyenne, Free Gallipoli, Insignia, and detected
bands 1A, 1B, 1D from the genome. As a result, Gli-1 loci-encoded HMW were performed the quality of glutens
scored. Most of the studied genotypes are of HMW glutenin subunits that the quality affect positively. Also, Sagittario
and Hystar have (1, 7+9, 2+12 / 1, 17+18, 2+12) alleles that play superior role on mixograph and viscoelasticity. Some
of the genotypes, such as; Bereket, Demir-2000, Nacibey, Nota, were determined to contain alleles that the quality
affect negatively. The results indicated that Bezostaja-1, Tahirova-2000, Nota, Tanya, K-99, Sila, Irishka genotypes
with standart varieties may be replace for they have similar alleles.
Keywords: Alleles,Bread wheat,Genome,Loci,Quality
128
Use of Index Selection Methods for Determination of High Yielding and Quality
Feed Barley Genotypes
Sinan AYDOAN1, Namuk ERGN1, Ismail SAYM1, Taner AKAR2, Turgay ANAL3, Safure GLER3,
Dn ERMER3
1
129
130
Triticum aestivum (Bread wheat 2n=6x=42) belongs to family Poaceae having hexaploid genome (AABBDD) of 17 Gb. Wheat is the
staple food of Pakistan and covers 37% of the cultivable land and contributes 80% of the grains for human consumption while shares
70% grains for food production. The major constraint to wheat production around the world is drought stress and is most serious
problem to agriculture of Pakistan. Drought is the main environmental problem that causes high negative effect on cereals crops
particularly wheat. Drought could shake morphophysiological features of plant growth, anatomy, morphology, physiology,
biochemistry and finally the yield of crop. It is a great challenge for crop breeders to produce cultivars having good potential of
survival in drought stress environment. Drought tolerance breeding may be effective if the marker assisted selection based molecular
linkage maps for crop species are available. The hundred wheat genotypes were screened with 102 SSR markers. Most of the markers
were showed high level of polymorphism. Total of 271 polymorphic alleles generated. The alleles per locus was ranged from 1-3 and
an average of 2.63 per locus. Polymorphic information content (PIC) values of the markers was calculated in the range of 0.030.59.
The association analysis revealed that one hundred genotypes having different genetic background were classified into thirteen
distinct groups. Total of 12 MTAs were recorded for root traits in GLM and MLM models. The genetic information obtained in the
present study in the form of MTAs/QTLs could be utilized for breeding programs to improve drought stress tolerance.
Keywords: Association mapping, Drought, GLM, MLM, QTL, Wheat
131
Relationships Between Some Quality Parameters and Particle Size Index Hardness Value in
Soft Wheat (Triticum aestivum L.)
Yaar KARADUMAN1, Recai ERCAN2
1
Wheat Quality Research, Turkish Ministry of Food, Agriculture and Livestock, Turkey
2
Food Engineering, Ankara University, Turkey
Soft endosperm texture is an important parameter in wheat for biscuit production. Particle size index test is most used and easy way
to measure hardness in wheat. So it is important to see the effect of hardness especially in soft wheat.
In this study relationships of some quality parameters and particle size index hardness value in soft wheat were investigated. 19 lines,
promising for biscuit-making quality, and 5 varieties were grown both rainfed and supplemented irrigated conditions. After particle
size index hardness measurement from whole meal in NIR some flour, dough, starch and biscuit properties were determined in the
samples. It was found important correlations between some dough rheological properties, damaged starch, some starch pasting
properties gave and particle size index hardness. Particle size index hardness affected mainly damaged starch value and related flour
and dough parameters. Softness had positive influence on biscuit physical properties. Particle size index hardness took place in
equations obtained from stepwise analysis using to predict biscuit spread ratio. It predicts approximately 40% variation in biscuit
spread ratio alone.
As a result of this study, current calibration files used for PSI hardness measurement in NIR developed for bread wheat can be used
successfully in terms of biscuit-making quality evaluation in wheat breeding programs.
Keywords: Hardness, particle size index, breeding, biscuit, starch
132
A New Advanced Method for Ash Analysis of Cereal Products by Using Laser Induced
Breakdown Spectroscopy
Banu SEZER1, Gonca BILGE1, Hamit KOKSEL1, Turgay SANAL2, Ismial Hakk BOYACI1
1
Ash is the inorganic part of the food that remains after burning at high temperatures. Ash content represents the mineral content of
the food and consists of major elements such as Na, K, Ca and Mg, and trace elements such as Fe, Zn, Cu. Although the average ash
content of different food groups varies from 0.1% to 2.5% on wet weight basis, it plays an important role in food industry as a quality
parameter in terms of nutritional labeling as well as processing properties of various cereal products. In conventional method well
mixed flour sample is placed in a muffle furnace at 550 C for soft wheat flours or 575590 C for hard wheat flours. The sample is
incinerated until light gray ash or constant weight is obtained. After cooling, the sample is weighed, and ash content is calculated on
dry basis. This procedure is time consuming (5-6 hours) and causes power waste. For this reason, there is an urgent need for rapid,
reliable and environmentally friendly technologies for ash analysis. Therefore, the aim of this study is to develop a new method for
ash analysis in wheat flour, whole meal and semolina by using laser induced breakdown spectroscopy (LIBS). LIBS is a multi
elemental, rapid, reliable and simple spectroscopic method which does not require complex sample preparation steps. Unlike basic
ash analysis method, it has the potential to analyze a sample in a considerably short time. In the present study, cereal products such as
wheat flour, whole meal and semolina with different ash contents were analyzed using LIBS, and the spectra were evaluated using
partial least squares (PLS) method. The results were correlated with the ones taken from standard ash analysis method. In this study,
a set of wheat flour, whole meal and semolina were used, and 3 parallels were analyzed for each sample. Calibration graph showed
good linearity for wheat flour, whole meal and semolina with wide range of ash content. Coefficient of determination (R2), limit of
detection (LOD) and relative standard deviation (RSD) for ash analysis in wheat flour, whole meal and semolina was taken into
consideration to accuracy and precision. The results indicated that LIBS is a promising and reliable method with high sensitivity for
routine ash analysis in wheat flour, whole meal and semolina samples.
Keywords: LIBS; Wheat flour; Whole meal; Semolina; Ash analysis.
133
The total rise in a person's blood glucose level following consumption of the food is nutritionally known as glycaemic index (GI).
Currently, it has been demonstrated that high-GI diets are associated with developing metabolic dysfunction and predispose to type 2
diabetes and overweight/obesity and associated risk factors in children and adolescents. To tackle this worldwide spread pandemic
several different nutritional strategies are being used such as the increase of fibre content by the inclusion of whole grains and/or
external parts of the kernel. Low glycaemic index foods are associated with decreased risk of suffering obesity and/or type 2 diabetes
affecting large groups of population worldwide. The objective of this study was to assess how the inclusion of whole flour from
different ancient Latin-American crops used as a substitute to wheat flour in bread formulation influence glycaemic response in
fasted animals. Herein, various bread formulations prepared by inclusion of flour from amaranth (Amaranthus hypochondriacus) at
25% (AB), quinoa at 25% (Chenopodium quinoa) (QB), chia (Salvia hispanica L) at 5% (ChB) or wheat (WWB) at 100% were
compared to white bread (WB) in relation to GI. There was monitored the hepatic expression (mRNA) of PPAR- receptor as key
regulator of the glycaemic response(s). Feeding ChB and AB decreased GI by 19.7% and 13.5%, respectively. QB formulations
rendered GI values (97.3%) similar to those of WB. All animals, except those fed with WWB, showed an up-regulated expression of
PPAR- in relation to WB. Thus, suggesting beneficial effects on glucose metabolism and, potentially a number of components of the
metabolic syndrome that could have clinically relevant implications at diseases prevention.
Keywords: Glycaemic index,Amaranth,Quinoa,Chia,Bread
134
Nowadays, consumers worldwide show an increased need for healthy, novel and nutritious food products. Minor cereal species
including oat, rye and spelt could address these needs. Compared to common wheat, minor cereals generally contain higher
micronutrient concentrations and are growing well in poor soils or under low input conditions. Minor cereals are, therefore,
becoming highly attractive by both producers and consumers. Consequently, the production of minor cereals shows a significant
increase in many countries, especially in Europe. Besides high micronutrient concentrations (such as Zn and Fe), minor cereals seem
to be also rich in concentrations of certain bioactive compounds including beta-glucan, phenolics, and antioxidants which are wellknown compounds with high protective roles against certain diseases, including coronary heart disease, colon cancer and diabetes.
In literature, only limited numbers of genotypes of minor cereal species were examined for the concentrations of mineral nutrients
and bioactive compounds. In the present study 54 rye, 200 oat, 300 spelt and 64 wild wheat genotypes from the FP7 Collaborative
EU project HealthyMinorCereals have been investigated for their genotypic variation of mineral nutrients, protein, beta-glucan,
phenolics, and antioxidant capacity. With some exceptions, most of the genotypes of a given species were grown under similar
conditions in Austria, Czech Republic, Estonia and Turkey.
In terms of micronutrients such as Zn and Fe, rye generally showed the lowest amounts while wild and spelt wheat exhibited highest
concentrations. Total antioxidant activity based on Trolox equivalent was highest in oat which showed also the highest
concentrations of beta-glucan. A few oat genotypes were identified which had consistently higher amounts of different bioactive
compounds. The differences in total phenolics among minor cereal species were similar to the differences found for total
antioxidants. The results indicate substantial genetic variation for the measured nutritional compounds. Several genotypes exhibiting
higher concentrations of nutritional compounds were identified and can be useful for future breeding programs. The most contrasting
genotypes are currently used to investigate their antioxidative potential against different oxidative stress generated in human cell
cultures.
Keywords: minor cereals,bioactive compounds,micronutrients,antioxidant activity,nutritional compounds,rye, oat, spelt,wild
wheat,genotypic variation,beta-glucan,phenols
135
1
Life Sciences, University of Limerick, Ireland
Food for Health Ireland, University of Limerick, Ireland
Brewers spent grain (BSG), a co-product of the brewing process, is a readily available source of protein which, to date, has primarily
been used as animal feed or sent to landfill. Dipeptidyl peptidase-IV (DPP-IV), an aminopeptidase expressed in both membranebound and soluble forms, is responsible for the rapid degradation of both glucose-dependent insulinotropic polypeptide (GIP) and
glucagon-like peptide-1 (GLP-1). Synthetic DPP-IV inhibitors are currently being orally administered to slow down the otherwise
rapid inactivation of GLP-1 and GIP and thereby extend the incretin effect and thus enhance insulin secretion. A brewers spent grain
alkaline extracted protein-enriched isolate (BSG-PI) was hydrolysed using four commercially available enzyme preparations. The in
vitro dipeptidyl peptidase-IV (DPP-IV) inhibitory activity of the BSG-PI AlcalaseTM hydrolysate (AlcH), which had previously been
identified as a relatively potent angiotensin converting enzyme (ACE) inhibitor, was determined. The half maximal DPP-IV
inhibitory concentration (IC50) value of AlcH following 240 min digestion was 3.57 0.19 mg mL-1. Ultrafiltration fractionation did
not significantly increase the DPP-IV inhibitory activity of the AlcH fractions. Subjection of AlcH to simulated gastrointestinal
digestion (SGID), which yielded SAlcH, resulted in a significant increase in DPP-IV inhibitory activity (P < 0.05), particularly after
the intestinal phase of digestion. Semi-preparative reverse-phase high performance liquid chromatography (RP-HPLC) fractionation
of SAlcH identified fraction 28 as having highest DPP-IV inhibitory activity. Two novel DPP-IV inhibitory peptides, ILDL and
ILLPGAQDGL, with IC50 values of 1121.1 and 145.5 to M respectively, were identified within fraction 28 of SAlcH following
ultra-performance liquid chromatography (UPLC)-MS/MS.
Keywords: DPP-IV inhibition, simulated gastrointestinal digestion, brewers spent grain (BSG) protein, fractionation, bioactive
peptides, barley
136
Kafirin, the sorghum prolamin storage protein, is hydrophobic, readily forms disulphide cross-linkages, is resistant to pepsin
digestion, non-allergenic and can be fabricated into microparticles . These natural materials show potential for use in the food
industry as encapsulating agents for nutraceuticals.
Kafirin microparticles (KEMS) were investigated as an oral delivery system for sorghum condensed tannins (SCT) by inhibition of
intestinal carbohydrate digesting enzymes. A simple preparation of SCT was highly effective (approx. 20,000 times) at inhibiting glucosidase compared to acarbose (an anti-diabetic drug used to treat T2D), while acarbose was a better -amylase inhibitor (approx.
180 times). Using a simple coacervation procedure, the encapsulation efficiency of SCT in KEMS was approx. 48%. Quantitative
data and electron microscopy revealed that KEMS encapsulating SCT were digested to only a limited extent during simulated
gastrointestinal digestion with pepsin and trypsin-chymotrypsin. Hence, SCT encapsulated in KEMS retained their inhibitory activity
against both amylases throughout simulated gastrointestinal digestion, whereas un-encapsulated SCT lost most of their inhibitory
activity.
Further work investigated SCT-KEMS as a potential anti-hyperglycaemic nutraceutical agent in vivo. Oral starch tolerance tests were
performed on healthy rats. SCT-KEMS prevented a blood glucose spike and decreased the maximum blood glucose level by a mean
of 11.8% compared to the water control, the same reduction as the acarbose standard. Neither SCT-KEMS nor acarbose elevated
serum insulin levels. Further, rats took SCT-KEMS willingly, unlike the un-encapsulated SCTs, indicating SCT's unpleasant taste
was masked by kafirin encapsulation.
SCT-KEMS are potentially effective nutraceuticals for the management of hyperglycaemia due to the high affinity of SCT for
proline-rich kafirin and kafirin's slow digestibility, enabling the bitterness of SCT to be masked and delivered to the small intestine to
inhibit carbohydrate hydrolysis, reducing glycaemic response.
Keywords: sorghum kafirin encapsulation nutraceutical Type II diabetes
137
BioPRot
Bioprocessing Induced Changes in Nutritional and Technological Quality of Wheat Bran
Proteins
Kati KATINA1, Rossana CODA1, Elisa ARTE1, Emilia NORDLUND2, Carlo RIZZELLO3, Marco GOBBETTI3
1
Wheat bran is major side stream of milling industry, which is produced >100 million tons annually. Wheat bran contains 1519 % of
good quality protein, which has restricted usability in human digestion due to its location inside bran aleurone cell walls. Exploiting
the protein fraction of wheat bran would enable to design novel multifunctional ingredients containing both high amount dietary fibre
and good quality protein. The aim of this work was to explore the influence of bioprocessing by using either enzymes or microbes, or
a combination of them on the protein content and quality of wheat bran. Activation of endogenous enzymes, fermentation with Lb.
brevis VTT E95612, and C. humilis VTT C96250 and incubation with cell wall hydrolyzing enzymes Depol 761P and Viscoferm
(24 h at 30 C) were utilised to degrade bran cell wall and to release bran proteins to metabolic conversion. The degradation of cell
wall polysaccharides was determined by analysing soluble pentosans and reducing sugar content. Activation of endogenous enzymes
enhanced solubilisation of bran proteins significantly from 14% (control bran) up to 75 % (Kjeldahl method AACC 4611A).
Bioprocessing with activated endogenous and with exogenous enzymes did not affect significantly on the peptide content (OPA
method) or the amino acid content (measured by Amino acid analyser) or the digestibility of the protein even though the added
enzymes increased contents of soluble pentosan and reducing sugars. When microbial strains were used for bioprocessing, the
soluble protein content increased up to 52% (strains +enzymes). The metabolic conversion of proteins by the microbes was shown to
increase content of amino acid and to decrease content of peptides, which lead also to an increased in vitro digestibility of the bran
proteins (39%). In order to confirm the origin of the solubilized proteins and effect of enzymes on the bran cell wall structures,
microscopy analysis by Atomic force Microscopy was performed. In addition, bioprosessed bran was used in wheat baking at 30 %
supplementation level. Impact of bioprocessed bran on bread quality attributes as well as protein quality and in vitro digestibility
were studied to ensure usability of proposed approach
Keywords: bran, proteins, bioprocessing
138
Faba beans (Vicia faba L.) are naturally gluten-free, have high protein content (25 35%) making them a potential protein-rich
ingredient for gluten-free applications. Faba bean is an ancient crop cultivated in various climatic zones, from Europe to Africa and
Asia. Faba beans contain lysine, vitamins, minerals and dietary fibre but also bioactive compounds, such as antioxidants, phenols and
-aminobutyric acid. Besides technological (eg. reduced loaf volume, poor textural properties) and sensory (eg. bitter taste)
challenge, the main limiting factor for using faba bean in food is its anti-nutritional factors (proteinase inhibitors, condensed tannins,
phytic acid, vicine and convicine). Faba bean protein concentrates have comparable techno-functional properties with the competing
plant proteins such as pea and soy protein concentrate. The objective of this work was to evaluate the effects of processing
(eg.fractionation and lactic acid fermentation) faba bean flour on the mechanical, structural and sensory properties of gluten-free
pasta, bread and extrudates.
Pasta prepared with faba bean had 2.5-fold higher protein content (35 %) than semolina pasta (14 %). Compared to semolina, pasta
prepared with faba bean flour had lower cooking quality (higher cooking loss and lower water absorption), but many textural
parameters such as cohesiveness, resilience, adhesiveness and springiness were similar to semolina pasta. Starch hydrolysis index of
pasta prepared with the three faba bean flours was also similar to the reference semolina pasta. Sensory evaluation of fractionated
faba bean pasta was similar to faba bean pasta, but fermentation increased sourness and flavour.
Faba bean flour and fermented faba bean flour were applied in gluten-free bread baking and commercial soya flour was used for
control breads. The amounts of faba bean (fermented and unfermented) and soy bean flours were adjusted to obtain the same final
protein content (16 %). Both fermented and unfermented faba bean flour gave better volume compared to breads made with soybean
flour. Shelf life and texture of fermented high protein faba flour breads were better than the unfermented faba flour and soy bean
flour bread. Fermentation of faba bean flour reduced the levels of antinutritional factors and in vitro starch starch digestibility and
increased the total amount of free amino acids.
Extruded samples were made with 25, 50 and 100 % fermented faba flour and compared with native faba flour where rice flour was
used as a starch carrier. Fermentation of faba bean flour had minor effect on the degree of expansion for high protein extrudates but
increased instrumental crispiness index and lowered hardness values.
Keywords: pulses,faba beans,fractionation,fermentation,protein functionality,high protein gluten-free products
139
Sourdough Fermentation of Faba Bean Flour: How to Enhance the Nutritional Properties of
Wheat Bread
Rossana CODA1, Carlo RIZZELLO2, Ilario LOSITO3, Jutta VARIS4, Kati KATINA4
1
Faba bean (Vicia faba) is a leguminous plant able to grow in different climates. Its history as food and feed component is very long
and it is mostly due to its valuable nutritional composition, particularly rich in good quality protein, but also fibre, vitamins and
minerals. Since the interest towards more sustainable agriculture is growing, faba bean its emerging as protein rich crop able to
replace meat and to reduce soy import, contributing to satisfy the global demand of protein. However, despite this positive qualities,
faba bean also has antinutritional factors, including phytic acid and trypsin inhibitors, leading to reduced nutrient absorption. In
particular, faba bean is rich in two glucosidic aminopyrimidine derivatives, vicine and convicine which upon hydrolysis of the glucosidic bond between glucose and the hydroxyl group at C-5 on the pyrimidine ring generate the aglycones divicine and
isouramil. Divicine and isouramil have been identified as the main factors of favism, a life-threatening hemolytic crisis that result
from the ingestion of faba beans by susceptible individuals with a genetic deficiency. Divicine and isouramil are released in the
digestive tract by -glucosidase activity, inducing several modifications of the red blood cells functions.
Fermentation by Lactobacillus plantarum previously selected for its -glucosidase activity was shown to effectively reduce some
antinutritional factors, including vicine and convicine, while at the same time enhancing the nutritional properties of fermented faba
bean. The aim of this study was to investigate the degradation of vicine and convicine and their toxic derivatives during fermentation
with selected strain of L. plantarum.The hydrolysis kinetic of vicine and convicine and of their aglycones divicine and isouramil
during fermentation was studied by LC-MS analysis, showing that a complete degradation of divicine and isouramil occurs already
after few hours of fermentation. The decreased toxicity was further confirmed by ex-vivo assays on human red blood
cells.Sourdoughs made with faba bean flour were used in wheat bread making with the aim of evaluating the nutritional,
technological and sensory effects of faba bean addition. In particular, the content of antinutritional compounds (eg: tannins, phytic
acid, vicine and convicine) was investigated during processing conditions and the effect of faba bean sourdough on nutritional
indexes was established.
Keywords: sourdough,faba bean, wheat bread,antinutritional compounds
140
Solutions for natural resources and environment, VTT Technical Research Centre of Finland Ltd, Finland
2
Department of Soil, Plant and Food Science, University of Bari, Italy
3
Department of Food and Environmental Sciences, University of Helsinki, Finland
Health awareness and global demand for alternative protein sources are drivers towards natural, plant-protein rich products.
Simultaneously, consumers are seeking for food and beverage products with reduced number of food additives. Products with
descriptions such as all-natural, traditional, organic, additive-free and clean-label are highly appreciated. Thus, there is a pressure for
manufacturers to replace food ingredients and additives with more natural alternatives. Faba beans are an excellent source of protein
(protein content 25-35%). They are also rich in vitamins, minerals, dietary fibre and bioactive compounds such as antioxidants,
phenolic compounds and gamma amino butyric acid. However, the larger use of faba bean proteins is complicated due to the
presence of anti-nutritional factors, taste issues and poor technological functionality. Bioprocessing is a tool to improve the technofunctional and nutritional profile as well as to improve microbiological safety of food ingredients. Bioprocess is a specific process
that uses complete living cells or their components to obtain desired actions and products. Bioprocessed ingredients may have
improved nutritional value and several multifunctional activities in food products providing delivery of natural preservatives, desired
enzyme-activities, natural sweetening, flavouring or texture improvements.
The aim of this study was to evaluate new bioprocessing concepts for production of high-value multifunctional faba bean ingredients.
Processing techniques included specific enzyme treatment with food-grade phytase, fermentation with well-characterised lactic acid
bacteria and seed germination upon which the natural physiological machinery of faba beans was activated under controlled
conditions.
Bioprocessing modified the nutritional value and texture of faba bean flour. Treatment with food-grade phytase was a fast and
effective tool to degrade phytic acid and to increase protein solubility and mineral availability. Fermentation with lactic acid bacteria
reduced anti-nutritive compounds, also improved bioavailability of proteins and had positive impact on amino acid profiles and
mineral composition. Our study revealed that faba bean flour was an excellent material for in situ exopolysaccharide (EPS)
production. Microbial EPS have the potential to replace hydrocolloid additives currently used as bread improvers. Seed germination
was combined with microbial fermentation to study interactive effects on release of phytochemicals. Positive consumer attitude is
associated with the traditional fermentation and germination processing techniques. Hybrid bean bioprocessing including
complementary biological actions open up several possibilities to design new multifunctional, protein-rich ingredients to meet
consumers demands for a reduced use of food additives.
Keywords: faba bean,ingredient,bioprocessing,enzymes,fermentation,lactic acid bacteria,germination
141
142
Organic wheat retails at higher market prices than the conventionally grown counterparts. In view of fair competition and sustainable
consumer confidence, the organic nature of organic wheat needs to be assured. Amongst other controls this requires analytical tests
based on discriminating traits. In this study, phenolic acids were examined by liquid chromatography analysis as biomarkers for
discriminating between the two groups by means of a controlled grown full factorial design Danish wheat sample set. By combining
baseline and retention-time correction pre-treatments and principal component analysis, discrimination between organic and
conventional produce was found to be expressed in the first principal component (93%), whilst the second principal component
accounted for the production year (4%). Upon examination of the loadings plot, a single chromatographic peak was found to account
for a large part in the discrimination between the two wheat production systems. This was further underpinned by statistically
significant differences found in concentrations between the organic and conventional production systems of this phenolic acid
(ANOVA, P<0.05). The phenolic acid was tentatively identified as protocatechuic acid by negative mode mass spectrometry. A
possible explanation for this specific down- or up-regulation of phenolic acids like protocatechuic acid was found in the shikimate
pathway. In this biosynthesis pathway a specific precursor was found to be highly susceptible to environmental changes.
Additionally, the organic wheat samples contained a lower overall nitrogen content compared to the conventional wheats. Both
arguments could explain these specific fluctuations in protocatechuic acid content. The results obtained implied that protocatechuic
acid may serve as a single marker for discrimination between organic and conventional produce wheats.
Keywords: Cereals, food adulteration, food fraud, liquid chromatography, phenolic acids
143
The present research leading to these results has received funding from the Norwegian Financial Mechanism 2009-2014 under
Project Innovative approach to hull-less spring cereals and triticale use from human health perspective (NFI/R/2014/011). Results of
previous studies demonstrate, that intense biochemical processes occur during the grain germination time, as a result grain biological
value increases the content of vitamins B2, E and niacin, total sugar, dietary fibre and glucosamine increase; vitamin C is
synthesized, and the content of irreplaceable amino acids is increased during the process of protein hydrolysis (Rakcejeva, 2006). It is
possible to foresee not only elevated vitamin content but comparatively low glycemic index of germinated cereals in future obtaining
breakfast flakes. In the same time, grain germination is microbiological risk factor for cereal flakes safety. The filamentous fungi or
moulds are most important microflora of cereal products. The filamentous fungi found on cereals surface are divided into two groups
- field fungi and storage fungi. Field fungi invade grain in the field when the grain is high in moisture (18 to 30%, i.e., at high aw) and
at high relative humidity (90 to 100%). Field fungi include species of Alternaria, Cladosporium, Fusarium, and Helminthosporium.
Storage fungi invade grain during storage at lower moisture contents (14 to 16%), lower aw and lower relative humidity (65 to 90%).
These main storage fungi are species of Aspergillus, and Penicillium. To prevent spoilage by storage fungi, the moisture content of
starchy cereal grains should be below 14.0% (Heredia, Wesley, 2009) The major effects of fungal deterioration of grains include
decreased germination, discoloration, development of visible mould growth, musty or sour odours, dry matter loss and nutritional
heating and the potential for production of mycotoxins in the grain. Mycotoxins are toxic secondary metabolites produced by
filamentous microfungi or moulds. They are stable compounds that resist destruction by food-processing and may carry through and
contaminate finished processed foods.
The aim of the current research was to evaluate microbiological and safety parameters during grains germination, draying, and ready
breakfast flakes storage.
Triticale and hull-less barley grains were steeped and germinated at previously established conditions, flaked and dried. Samples of
breakfast flakes were mixed from dry un-germinated wheat, rye and germinated triticale and hull-less barley flakes. Standard and
established methods were used for microbiological and physically-chemical analyses. Breakfast flakes were packaged in Doypack
(stand-up pouches) and stored for 6 months (at 20 +/- 2 degrees C temperature and relative air humidity 55 +/- 3%).
Results of our research demonstrate that water activity of the germinated grains vary from 0.92 to 0.95 and moisture content from
42 to 46%. After drying in convective and microwave-vacuum driers water activity of flakes made from germinated grains decrease
till 0.60 - 0.70, but moisture content till 9.0 to 10%. During 6 months storage at controlled conditions it is aw and moisture content
was not changed significantly (p>0.05). Amount of MAFAm, yeast and moulds in breakfast flakes was increased un-significantly
(p>0.05) during storage too. Amount of the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and
moulds in wet germinated grains was higher compare with dry breakfast flakes. Count of microorganisms decrease average from 4.2
to 3.1 log CFU g-1 during drying process.
Keywords: Grain germination ,cereal breakfest flakes,triticale,hull-less barley
144
Inactivation of Stressed Escherichia Coli O157:H7 in Tahini (Sesame Seeds Paste) by Gamma
Irradiation
Tareq OSAILI, Anas AL NABULSI
Nutrition and Food Technology, Jordan University of Science and Technology, Jordan
Tahini, sesame seeds paste, is of great concern to both regulatory agencies and food processors as it may be exposed to microbial
contamination through processing. This study aimed to evaluate the effect of gamma irradiation on inactivation of stressed E. coli
O157:H7 and microflora in tahini, and on the color and peroxide, p-anisidine, and acid values of tahini. Tahini samples were
inoculated with a cocktail of 4 strains of unstressed or stressed (heat, cold, starvation, salt, acid, alkaline or ethanol stress) E. coli
O157:H7and exposed to gamma irradiation for up to 1.0 kGy. The D10-values of unstressed and stressed cells ranged from 0.31-0.39
kGy. Stresses (except for starvation) reduced the irradiation resistance of E. coli O157:H7 significantly (P < 0.05) in tahini.
Irradiation dose of 1 kGy can reduce inoculated E. coli O157:H7 and microflora in tahini by 2.6-3.2 log10 CFU/g and 1.6 log10
CFU/g, respectively, and did not affect (P > 0.05) tahini quality (color and oxidative rancidity). Irradiation might be used as an
effective means of eliminating E. coli O157:H7 and other foodborne pathogens with similar irradiation resistance, if present, in tahini
in post-packaging situation without compromising the quality.
Keywords: Irradiation,E. coli O157:H7,stresses,tahini,quality,safety
145
Couscous, a world-wide known pasta product, is a staple food of North Africa and Middle East cuisines and can be consumed as
salad (tabulleh) and side dish with chicken and meat meals, an alternative for pilaf. Depending on the formulation, processing
technique and usage, there are three types of couscous including Turkish, Arabic/African and industrial pasta type.
Turkish and Arabic/African couscous can traditionally be made by hand differ from industrial pasta type which is produced
mechanically by using extrusion technology. Arabic/African is produced by agglomeration of Triticum durum wheat semolina
particles with water. However, traditional Turkish couscous is generally made by using bulgur (pilaf or coarse size), wheat flour and
water or milk. Besides, egg may be mixed with milk to improve nutritional and sensory properties of couscous. Only in Turkey
couscous is produced with bulgur and its production technique is unique.
Generally, comparison between hand-made Arabic/African and pasta-like couscous was made to point out the effects of production
methods on quality. Moreover, substitution of semolina with different flours (sorghum, millet, maize, barley, and chickpea) was
studied to evaluate the changes in nutritional and sensory properties of couscous.
Although there are several studies made about Arabic/African and industrial pasta-like couscous, only very few are made about
traditional Turkish couscous. Further studies especially on Turkish couscous are required to evaluate and improve its nutritional and
sensory properties. Studies should be concentrated on the production of functional and gluten-free couscous which can be a different
and nutritious option for pasta or noodle.
Keywords: couscous,semolina,bulgur
146
Effect of Green and Black Olive Pulp Incorporation on Quality Characteristics of Wheat
Bread
Anna MARINOPOULOU1, Maria PAPAGEORGIOU2, Maria IRAKLI3, Dimitrios GERASOPOULOS4
1
Olive pulp obtained from green and black table olives was added to wheat flour bread formulation at 5, 10 and 15 % supplementation
levels to investigate their effect on the quality of produced bread. The dough physical and rheological characteristics, the bread
physicochemical traits as well as antioxidant capacity during bread storage were determined in addition to sensory panel test.
Increasing the supplementation level of olive pulp to bread formulation resulted in a decrease of dough water absorption, and an
increase of dough development time and stability. This led to breads with decreased loaf volume or elasticity and increased density.
However, the olive pulp retarded the staling of breads. Bread with olive pulp exhibited darker crust and crumb color depending on
pulp type and supplementation level. Bread formulations with olive pulp exhibited higher antioxidant capacity than the control. Black
olives paste was more enriched in anioxidants than the green olives counterpart. The organoleptic study showed that the addition of
olive paste did not influence bread acceptance, except for the highest addition level (15 %) of mature (black) olive paste.
Keywords: olive pulp,bread,antioxidants,staling
147
Effect of Different Pre-Treatments on Colour Valuesand Phytic Acid Content of Taro Flour
Nermin BILGILI1, N. Meziyet TEMEL2
1
Food Engineering Department, Necmettin Erbakan University, Engineering and Architecture Faculty, Turkey
2
Nutrition and Dietetics Department, Seluk University, Turkey
Colocasia esculenta (L.) Schott, commonly known as taro, is tropical root crops. Some anti-nutritional factors found in taro include
oxalates, phytates, tannins, proteinase and cyanogenic glycosides. In this research, taro flour was prepared after different pretreatment of taro. Taro tubers were peeled, sliced into thin pieces and soaked in three different medium (in water, lemon solution and
sodium metabisulfite solution) for 30 min and then cooked at two different time (30 and 60 minute). After cooking taro slices, it was
dried and milled to powder form (<250 m). Moisture, pH, colour and phytic acid content of taro flours were determined. Moisture
content and pH values of the flours changed between 3.75% and 4.36% ; 6.03 and 4.85, respectively. Increasing cooking time
decreased L* values of the taro flour in all pre-treatments. The highest L* and b* values of taro flour were obtained with lemon
solution pre-treatment. Phytic acid content of the taro flour ranged between 362 and 220 mg/100 g. All the pre-treatment methods
reduced the phytic acid content in the taro flour to various extents. Cooking in lemon for 30 min was found optimum methods for
protection of colour and reducing phytic acid content.
Keywords: taro,flour ,Colocasia esculenta (L.) Schott , colour,phytic acid
148
A New Sponge Cake With Dried Pomegranate: Physical and Sensory Properties
zge SFER, Tlin EKER
Food Engineering Department, Osmaniye Korkut Ata University, Turkey
Cake is an important food product in bakery industry because of its sweety taste. Usually a sponge cake consists of egg, flour and
sugar. Enrichment of cakes with some food ingredients such as fruits adds value to product and calls consumers attention.
Nowadays, sugar and/or fat reducing and sugar, flour and/or fat replacement studies have also been conducting in bakery products by
reason of eliminating the risks of serious illnesses.
Pomegranate is a fruit which has a considerable amount of phenolic compounds and tannins. On the other hand, dietary fibers in
pomegranate is insoluble in water, thus it prevents constipation. Health benefits of this fruit have directing researchers to formulate
new food products with pomegranate.
In the first of part this study, pomegranate arils were dried in a tray drier at 75C for 150 minutes until the moisture content reached
6% averagely. Then, dried arils were pulverized with a commercial blender for 2 minutes. At second stage, for preparation of cake,
the pomegranate powder were added into cake formulation at the rates of 0%, 10%, 20%, 30% and 40% of wheat flour weight. Other
ingredients and their amounts in cake were 29% wheat flour, 29% sugar, 29% whole egg, 1.2% water and 8.8% milk. 1.8 grams of
vegetable oil was used for aluminum tray in order to prevent adhesion. Sponge cake batters were baked in a conventional oven at 160
C for 14 minutes.
Finally, textural (hardness, chewiness, springiness, cohesiveness and adhesiveness), sensory and color properties of sponge cake
samples and also phenolic contents were determined. Total phenolic amounts expressed as gallic acid equivalent and ranged between
196.5 - 417 mg / kg and an increment in pomegranate powder caused an increase in phenolic content. 20 semi-trained panelists were
assigned for sensory test and cake with 10% pomegranate powder had the highest overall acceptability score after control.
Keywords: Sponge Cake, Pomegranate,Drying,Baking
149
Production of Par-Baked Gluten-Free Cakes Including Rice, Corn and Chestnut Flours
Onder YILDIZ1, Ismail Sait DOGAN2
2
1
Food Engineering, Igdir University, Turkey
Food Engineering, Yuzuncu Yil University, Turkey
Partial baking, an alternative baking method to solve staling problem in the bakery products, has significantly increased in recent
years. This method can be used in the production of baked goods that appeals to specific groups like celiac disease. Thus, it is a new
product that would be offered any time for celiac patients as fresh. In this study, the control cake made from wheat flour and three
different gluten-free cakes including rice, corn and chestnut flours were utilized in par-baked and fully baked cakes. Partial baking
times for control cake, chestnut formula cakes, rice cakes and corn formula cake were determined as 17, 17, 16 and 14 mins,
respectively. Fully baked and par-baked cakes made were stored in -18 C for a period of 6 months. After storage, gluten-free and
control cakes were compared in terms of physical, sensorial and textural attributes. Crust and crumb attributes and specific volume
decreased, while hardness of all cakes increased with the storage. Compared par-baked and full-baked cakes, par-baked cakes have
higher scores for crumb attributes (74.42/80), but crust attributes scores, specific volume, hardness and chewiness values of those
cakes were approximately 4, 1.5, 9 and 10.5% lower than full-baked cakes, respectively. Based on sensory evaluation of all cake
attributes, no significant differences were observed among freshly baked, par-baked and full-baked cakes. Thus, freshly baked cakes
is available for the peoples suffering from celiac disease.
Keywords: Cake,Gluten-free,Celiac disease,Par-baked
150
Pomegranate (Punica granatum), belongs to the Punicaceae family. Pomegranate is grown mainly in Iran, India and Turkey.
Pomegranate is mainly consumed as fruit, but is used in the beverage and liquor industries at large amounts. Pomegranate seeds
include anthocyanin, catechin and other complex flavonoids and hydrolysable tannins. Many studies have demonstrated that
pomegranate have a high antioxidant activity. It has been used extensively in folk medicine. Pomegranate seeds (PS) is one of the
most important industrial waste and PS oil contains more than 70% conjugated linolenic acids. Studies made in the recent years
indicated PS have potent antioxidant activity and it prevents the formation of cancer and tumors. Cosmetics and foodstuffs made
from pomegranate seed increased as a result of existence of strong antioxidant activity.
This research was mainly focused to produce a functional bread. PS were incorporated into bread formula at the 0, 2.5, 5 and 7.5%
substitution levels and its effects on antioxidant properties and phenolic composition of the bread was evaluated. Total phenolic
content (TPC) value of the breads varied between 0.37 and 0.58 mg GAE/100 g. The control bread contained the lowest amount of
phenolics. The TPC increased significantly with the increasing PS levels in the bread, and the highest TPC was found in the bread
with a 7.5% substitution of PS. The antioxidant activities of the breads prepared with the different levels of substitutions of wheat
flour with PS were analysed using Trolox equivalent antioxidant capacity (TEAC) and DPPH radical scavenging activity assays.
TEAC values of the breads including PS ranged within 1.10-4.47 mol Trolox. Breads including PS showed 29-59% DPPH
scavenging. DPPH scavenging increased by 54% with the addition of PS. The control bread included 0.09 mg/100 g gallic acid and
14.31 mg/100 g catechin. The addition of PS to the wheat flour appeared to increase the concentration of phenolics. These values
increased levels of RR up to 1.70 mg/100 g and 17.55 mg/100 g, respectively. For the gallic acid, the increase was approximately 19fold compared to the control. Some phenolic compounds such as rutin and o- coumaric acid,not present in the control bread, were
found in the breads including PS.
Keywords: Bread, Antioxidant, DPPH, Phenolic compounds, Pomegranate seed, TEAC.
151
Buckwheat, which is a dicotyledonous plant of cool climates adapted to high elevation and a short growing period, is an alternative
crop that belongs to the Polygonaceae family. Common buckwheat (Fagopyrium esculentum Mench) is recognized as an important
functional food in Eastern Europe and Asian countries [1, 2]. Buckwheat seed contains antioxidants such as rutin and quercetin.
Buckwheat, which is added to food as an ingredient, can provide beneficial health effects and also prevent food from oxidation
during processing. Bread is mainly made of wheat flour, salt, sugar, yeast and water and it is consumed all over the world. In this
research, the Turkish buckwheat cultivars (Gne cv. and Akta cv.), which were breeded in the Bahri Dada International
Agricultural Research Institute in Turkey, were used for the first time. The objectives of this research were to make functional wheat
bread produced with buckwheat flours and to evaluate their effects on wheat bread quality. For this purpose, husked buckwheat
flours (HBF) and unhusked buckwheat flours (UHBF) were prepared from each cultivar in order to be incorporated into the wheat
flour. HBF were prepared after dry-milling in hammer mill and UHBF were prepared after cracking the seed and removing the husk,
then buckwheat groats were hammer-milled to get fine flours from each cultivar. The levels of both buckwheat flours (BF)
incorporation into wheat flour were 5%, 15% and 30% (w/w) in each cultivar. The AACC-International bread making method was
applied to prepare the wheat breads supplemented with HBF and UHBF from each cultivar. After cooking of the breads at 215C for
24 min, they were rested for cooling for 2 hours, then some physical properties (height to wide ratio (h/w), specific volume (cm3/g)
and L, a, b colour values of crust and crumb of the breads) were determined. Some textural (such as hardness, springiness and
chewiness) and chemical (moisture, aw and pH) properties were measured after 24 hours later. The means were calculated from the
means of two sets for each BF from each cultivar. According to the results, the pH of the BF incorporated wheat breads slightly
increased when an incorporation level was increased in each cultivar flours. The h/w ratio and specific volume decreased while
increasing the incorporation levels in each cultivar flours. The reduction on h/w ratio was much noticeable in 30% incorporated
wheat bread samples. Generally, the specific volumes of breads incorporated with HBF were higher than that of the breads produced
with UHBF. The hardness and chewiness properties increased and springiness property decreased when the BF incorporation levels
increased from 5% to 30% in both cultivar flours. The crust colour values of the BF incorporated wheat breads decreased with an
increasing of incorporation levels for both cultivars. Conversely, while the crumb L values decreased, a and b values increased with
an increasing of BF incorporation levels for both cultivars.
[1] Min, B., Lee, SM., Yoo, SH., Inglett, GE., Lee, S. 2010. J Sci Food Agric., 90: 22082213.
[2] Qian, J., Rayas-Duarte, P., Grant, L. 1998. Cereal Chem., 75(3): 365373.
152
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
2
Department of Nutrition and Food Science, University of Ghana, Ghana
3
CSIR- Head Office, CSIR- Head Office, Ghana
4
Africa Rice Center, Africa Rice Center, Benin
Rice is a staple in most West African countries and an attractive ingredient for a number of food products as a result of its bland taste,
hypoallergenicity, availability, and high digestibility. In this frame, this project aimed at the characterization of a ready-to-eat baby
food, based on either milled or parboiled local Togo Marshall rice that was fermented for various times (0, 12, 24, and 48 hours) in
the presence of alpha-amylase.
The properties of the resulting products were addressed by instrumental sensory analysis and by a combination of physico-chemical,
rheological and molecular approaches. Electronic nose gave significantly different responses only in the case of milled rice-based
sample fermented for 48 hours, whereas electronic tongue discriminated between samples from either milled or parboiled rice, being
these latter more astringent and bitter. An effect of the rice parboiling and of the fermentation time on the baby food properties was
also highlighted by the WAI and the WSI. As expected, pH and titratable acidity correlated well with the fermentation time.
As for the pasting properties, investigated by microviscoamylograph, parboiled rice-based products show a lower viscosity both
when heated-up and cooled-down, as a result of the starch gelatinization occurred during the parboiling process. A viscosity increase
during fermentation - most likely due to the synthesis of exopolysaccharides by lactic acid bacteria - was evident only in milled ricebased samples.
As for molecular approaches, protein aggregation studies indicate that the amount of soluble proteins clearly decreases at higher
fermentation times, suggesting the degradation of proteins into peptides. In particular, most of protein hydrolysis events are
completed after 12 hours fermentation in the case of milled rice, whereas peptide release is much slower in parboiled rice-based
samples. Fermentation also resulted in a slight decrease in the amount of accessible thiols only in the case of milled rice-based
samples.
Rice parboiling resulted also in significant differences as for the free sugars content in the various products during fermentation.
However, pre-treatments had no peculiar influence on the predicted glycemic index.
The application of a multidisciplinary approach to the characterization of differently fermented rice-based food contributed to address
the quality parameters of the samples. Differences among samples can be related to rice pretreatment before fermentation, that was
carried out in the presence of enzymes. This information can offer some guidelines as for designing specific African low-grade ricebased baby foods with peculiar nutritional properties.
Keywords: African rice, fermentation, baby food
153
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Ghana
3
Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ghana
4
CSIR- Head Office, CSIR- Head Office, Ghana
5
Africa Rice Center, Africa Rice Center, Benin
The development of innovative enriched rice products is a promising way to exploit low-grade African rice varieties. In particular,
this project aimed at addressing the properties of rice-based pasta, enriched with common ingredients in the African tradition, such as
flours from soybean and orange-fleshed sweet potato. Four different formulations based on pregelatinized rice flour and liquid egg
albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach.
Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the
resulting samples. In particular, soybean clearly affected pasta yellowness, whereas the addition of sweet potato resulted in a
significant decrease in lightness and an increase of redness, most likely as a result of browning Maillard-type reactions.
E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the peculiar enrichment.
Sweet potato increased the pasta astringency, whereas soybean enrichment resulted in a typical umami taste and a specific electronic
nose response.
As for the pasting properties, addressed by microviscoamylograph, the lower viscosity of enriched samples indicates that both
soybean and sweet potato compete with rice for water needed for starch granule hydration and subsequent gelatinization. This also
resulted in differences in the optimum cooking time of the various products.
Structural characterization of proteins - performed by differential solubility indices, and by measuring thiols reactivity - clearly
indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulphide bonds in all pasta samples, and a
higher network-forming ability in soybean-enriched pasta, that may explain the lower cooking losses of this specific sample.
The application of a multidisciplinary approach to the characterization of differently enriched rice-based pasta allowed to identify
quality parameters and differences among samples, that can be related to specific ingredient combinations. This information can offer
some guidelines as for designing and producing pasta fit to the consumers expectations, that can also add value to local African raw
materials.
Keywords: African rice, soybean, sweet potato, pasta
154
155
Department of Food, Environmental and Nutritional Sciences (DeFENS), Universit degli Studi di Milano, Italy
2
Functional Ingredients, TNO, The Netherlands
The production of foods rich in dietary fiber represents one of the most important driving forces in the development of innovative
cereal-based products. However, inclusion of high levels of fiber is still technologically challenging, as for the texture and the
sensory quality.
Buckwheat is a nutritionally-relevant pseudo-cereal and is traditionally used in Europe and Asia for pasta production, but rarely
exploited in bakery applications.
In this study, we investigated the effects of enriching wheat flour with increasing levels of buckwheat bran (5, 10, 20%), with
different particle size (dav bran as such: 360 m; dav micronized bran: 110 m).
Dynamic Mechanical Thermal Analysis (DMTA) and differential scanning calorimetry (DSC) allowed evaluating the effects of bran
on the thermo-mechanical transition during processing. Dough rheology at large deformations was assessed by the Kieffer test.
Standard baking tests and texture profile analysis were performed on bread in small-scale trials (60g puffy loafs).
As for the dough properties, both DMTA and DSC approaches indicated that bran enrichment resulted in a progressive increase in
the onset temperature of starch gelatinization. DMTA also provided evidence as for changes in the viscoelastic behavior during
heating associated with bran enrichment. As for the dough behavior at large deformations, dough resistance to extension decreased
with increasing bran inclusion. On the contrary, no univocal behavior was assessed as for the dough extensibility increase.
As for baking quality, the decrease in loaf volume due to buckwheat bran enrichment clearly depended on the level of inclusion and
on bran particle size. Crumb moisture content of fresh bread reflected the behavior in dough water absorption for both types of bran:
gradual enrichment with buckwheat as such led to a more wet product, whereas the substitution level with micronized bran had no
significant effect. Crumb firmness increased as the bran content increased and was positively correlated with the increase in crumb
density. For this reason, the Ahsby-Gibson theory for cellular solid foods was applied. Bran as such increased the corrected hardness
for addition level higher than 10%. On the contrary, the addition of micronized bran deeply altered crumb firmness already at 5%.
The inclusion of buckwheat bran greatly affected dough rheology and thermal transitions during baking, which resulted in
considerable changes in bread quality. Such changes could be related not only to the enrichment degree but also to the size of the
bran particles.
Keywords: buckwheat bran,fiber,enriched bread
156
157
158
1
Food Engineering, ukurova University, TURKEY
Food Engineering, Adana Science and Technology University, TURKEY
Emulsifiers and enzymes are used as improving baked goods shelf-life, volume, crust colour, crumb whiteness, aroma and flavour in
bakery products. In this study, effects of using different rates of emulsifiers (sodium stearoyl lactylate (SSL); diacetyl tartaric esters
of mono-glycerides (DATEM); lecithin) and lipolytic enzymes (Lipopan Max, Panamore Spring) on volume, color, texture, moisture,
porosity and the sensory properties of the pan breads were investigated.
In comparison to emulsifier, the lipolytic enzymes were seen to improve the bread volume. In this case the lipopan enzyme was able
to increase the bread volume by approximately 19% when 0.0125 g/kg of enzymes was added to the dough. Moreover lipopan and
panamore showed a positive effect on the bread hardness, where panamore given the highest reduction effect with 39% when 0.0075
mg/kg of enzyme was added to the mixture. However, the lecithin emulsifier showed the best bread pore structure. The sensory
analysis related to crust color, aroma, taste, texture and general desirability did not show any significant difference between the
different additives effects used in bread preparation. Thus, these results could represent a positive support for the future potential use
of lipolytic enzymes in pan bread making.
Keywords: Lipolytic enzymes, emulsifiers, bread
159
160
161
Sensory Evaluation and Total Phenolic Content of Cakes Enriched With Hazelnut Testa
Serap DURAKLI VELIOGLU1, Kadir Grbz GNER1, Hasan Murat VELIOLU2, Glnaz ELIKYURT1
2
1
Department of Food Engineering, Namk Kemal University, Tekirdag, Turkey
Department of Agricultural Biotechnology, Namk Kemal University, Tekirdag, Turkey
Nowadays, enhanced antioxidant property and dietary fiber content of cake formulations are one of the main concerns in bakery
industry. There are several studies about the addition of substances such as fibers obtained from cereals, watermelon rinds,
cheonnyuncho powder, etc. into the formulation of cakes. Hazelnut testa, the thin brown perisperm that wraps hazelnut kernels, is
obtained as a by-product after the roasting process of hazelnut. Numerous studies have indicated that this by-product has good
antioxidant and dietary fiber property (1-3). However, hazelnut testa is still generally used as an additive in animal rations or
considered as a waste.
The aim of this study was to evaluate the total phenolic content (TPC) and sensorial properties of cake samples enriched with
hazelnut testa at different ratios. For this aim, wheat flour samples substituted with hazelnut testa at levels of 0, 4, 6, 8 and 10 % were
used in product recipes. The samples were evaluated in terms of sensorial characteristics, i.e, color, taste, smell, appearance, pore
formation, cohesiveness and overall acceptability, by the panelists. TPC of the samples were determined according to Folin-Ciocalteu
method (4). A calibration curve was generated using gallic acid (1-200 mg/l) as standard, and the results were expressed as mg gallic
acid equivalents (GAE) per g dry matter.
The panelists gave equal scores (P > 0.05) for the samples according to color, taste, appearance and overall acceptability. However
the scores of pore formation and cohesiveness were affected negatively (P < 0.05) with the increase in hazelnut testa addition. This
fact may be due to the adverse effect of fiber on textural property of cake dough. Similar tendency have been observed in literature in
which increasing fiber addition decreased the cohesiveness of cake samples (5,6). Moreover, as expected, the increase in hazelnut
testa ratio in cake formulation resulted in an increase in smell scores (P < 0.05) for all samples. The panelists liked all cakes
according to overall acceptability equally (P > 0.05). Hazelnut testa was reported to be rich in free soluble phenolic compounds of
which catechin, epicatechin, epicatechin gallate, gallocatechin, epicalocatechin gallate and gallic acid were the main phenolic
fractions (3). As expected, the higher the testa addition in recipe, the more TPC of the product. In our study, TPC of cake samples
containing of 4, 6, 8 and 10 % hazelnut testa in the formulations were determined to be 6.457, 8.050, 11.342 and 13.126 mg GAE per
g dry matter, respectively. In conclusion, our results showed that the use of flour mixes enriched with hazelnut testa can lead to the
production of nutritionally valuable cakes according to the high phenolic content. Hazelnut testa addition at a level of 6% could be an
effective way to put a functional product on the market without compromising the sensorial quality.
Keywords: cake,total phenolic content,sensorial characteristics,hazelnut testa
162
Production and Characterization of Functional French Breads Made from Corn and Wheat
Flour
Rafael G. ALCANTARA, Rose A. CARVALHO, Fernanda M. VANIN
Food Engineering Department, Universidade de So Paulo, Brazil
Bread is a basic food of almost diet of all social classes diet, consumed daily worldwide. In Brazil, this food is in a marketing growth
framework, however, wheat commodities have directly affected its price, since Brazil does not produce internal wheat demand ,
requiring imports. The total or partial replacement of wheat flour (WF), by other types of flour, has been proved a viable and widely
explored alternative, that could represents an opportunity for the Brazilian agribusiness market. Generally, it is observed that this
alternative is more applied in sliced bread, making the study of French breads a very important area to be investigated. Brazil is a
major producer of grain, and the world's third largest corn producer. Corn grains consists essentially of starch, not containing gluten,
commonly used on the formulation of various products destined for people that suffer from Celiac disease. This grain is considered a
functional food for containing anthocyanins and carotenoids in its composition. These antioxidant compounds bring numerous
benefits to consumer health, such as potentially blocking of tumor growth, protection of muscle degeneration and improved
immunity. Thus, due to these economic and health factors, the objective of this work was to evaluate the effect of the partial
substitution of WF by corn flour (CF), in different concentrations, on French bread characteristics. For this, it was used a 22 factorial
design with four repetitions at the central point, where the independent variables were the concentration of CF and power improver.
The breads were evaluated in relation to the final specific volume (VolScan 300), texture profile analysis (TPA) and shear
(texturometer (TA.XT plus)), colorimetric analysis of the crust and the crumb (MiniScan EZ 4000L, HunterLab), humidity and water
loss. The structure of the interior of the loaves was analyzed using a scanner (HP Scanjet G4050), and the image analyzes and
processing of data by means of Matlab (Mathworks Matlab R2015a). The statistical analysis of variance (ANOVA) was performed
using Statistica software (STATISTICA 10). The results of the ANOVA showed that the adjusted linear models were significant (R2
> 0.85) and predictive (FCALC > Ftab) for the parameters: specific volume, hardness, springiness, cohesiveness, gumminess,
chewiness, resilience, color parameters a * chroma, b * chroma and lightness (L *) of the core, and shear force. It is expected that a
formulation with the best ranges of CF concentration and improver to be set considering the models found. Thus, it could be
concluded that the use of CF for French bread production could represent a very important alternative in terms of nutritional aspects,
and for Brazilian agribusiness market.
Keywords: Brazilian agribusiness market,baking,economical aspects,Brazil
163
164
165
A New Use for Green Banana: Production and Characterization of Functional French Bread.
Rafael G. ALCANTARA, Marie DIAKHABY, Rose A. CARVALHO, Fernanda M. VANIN
Department of Food Engineering,, Universidade de So Paulo, Brazil
Brazil is the second largest banana producer in the world. However, about 20% of its harvest is discarded, mainly by defects in the
peel. Moreover, a loss of 40% of the fruit occurs due the lack of care at the marketing stage. Thus, the production of green banana
flour (BF) is an excellent alternative, to minimize scrap, producing a low-cost ingredient with high nutritional value. This high
nutritional value can be attributed mainly to its high content of resistant starch, an indigestible polysaccharide, considered dietary
fiber, used by colonic microbiota in the anaerobic fermentation, producing short chain fatty acids that help in the prevention of
intestinal cancer. Besides, the green banana composition is determined primarily of starch, cellulose, heme-cellulose, lignin, dietary
fiber, and phenolic acids like anthocyanins. Due to its composition, containing functional ingredients, regular intake of BF could
bring benefits to consumer health, such as glucose level control, cholesterol, intestinal regularity and prevention of intestinal cancer.
Therefore, the use of BF as a functional ingredient could represent an excellent alternative to improve food composition. Bread is a
food consumed worldwide for majority of the population. Therefore, the production of functional French bread, made from the
partial substitution of wheat flour (WF) by BF, preserving its organoleptic characteristics, could represent a promissory alternative.
The objective of this work was to produce and characterize the effect of the partial substitution of WF by BF in different
concentrations, on French bread. A 22 factorial design was performed with 4 replicates at the central point, being the concentration of
BF and power improver the independent variables. Breads were characterized in relation to: final volume (VolScan 300), texture
profile analysis (TPA) of core and shear (texturemeter (TA.XT plus)), color of the crust and the crumb (MiniScan EZ 4000L,
HunterLab), humidity and water loss. It was also analyzed the internal structure of the interior of the loaves using a scanner (HP
Scanjet G4050), image analyses and processing of data by means of Matlab (Mathworks Matlab R2015a). The results were submitted
to statistical analysis of variance (ANOVA) (STATISTICA 10) software. The ANOVA results showed that the adjusted linear
models were significant (R2 > 0.85) and predictive (Fcalc > Ftab) for the following responses: loss of water during baking, specific
volume, void fraction, average area of cell, cell density, color parameters a * chroma, b * chroma and lightness (L *) of the crust, and
crumbs L *. The results allowed to define a optimized recipe for bread formulation with the best FB and power improver
concentration ranges. Therefore, it is concluded that the use of factorial experimental design was an important tool for the
optimization of the production of functional bread French from FB.
Keywords: baking,texture properties,water content,experimental design
166
Carob (Cerationa siliqua L.) is an evergreen shrub or tree in the pea family, Fabaceae, native to the Mediterranean region and
cultivated for its edible pods. Carob flour is processed by crushing dried seedless pods (pulp) which are roasted and milled into fine
powder. It represents a health-promoting ingredient of feed and food products with high content of dietary fiber, minerals (Fe, Ca,
Na, K, P and S), and vitamins (E, D, C, Niacin, B6 and folic acid) (Kamal et al., 2013). In our previous research we evidenced also
antimicrobial and prolonged shelf-life activity of gluten-free products with carob flour addition as well as sporogenic bacteria and
mould growth inhibition of carob flour phenolic extracts in in vitro tests (Avbelj et al., 2016; Luskar et al., unpublished). In this work
wheat flour was substituted with 20% of carob flour and antimicrobial (fungal and bacterial growth inhibition and consequent shelflife prolongation) as well as technological, sensory and nutritional properties of carob enriched wheat bread were evaluated in: a)
control bread samples made of only wheat flour (CON), b) control wheat bread samples with usual 0,4% addition of preservative
Propi-san (CONP), c) control wheat bread with microbiologically high loaded sugar beet fiber (3%) (CON-SBF) and two types of
bread with 10-20 % of carob flour substitution: d) CON-CAR with 20% of carob flour and e) CON-SBF-CAR with 3% of sugar beet
fiber and 10% of carob flour. For microbial analyses breads were baked in four repetitions and sampled after 4, 8, 12 and 16 days of
storage to detect bacteria and moulds on selective media. Visual monitoring of moulds on aseptically incubated bread slices was
performed as well. We followed also water activity of bread slices storage..Technological, sensory and nutritional properties were
tested by standard methods as described before (Avbelj et al., 2015, 2016). In general, the growth of moulds was inhibited in CAR
samples. On 16th day of bread storage, the plates of CAR samples were mould free, bur not also CONP samples, so carob (20%)
better inhibited the growth/reduced moulds than the preservative. CON, CON-SBF and CON-SBF-CAR samples were highly
contaminated which was also in correlation with higher water activity in the latter samples, but carob addition again significantly
inhibited the growth of moulds. The bacteria were mostly inactivated during the baking process, but still high bacilli contamination
was found for sample CON-SBF and lower contamination for CON-SBF-CAR samples where reduction might be also due to carobs
antibacterial characteristics. CON, CONP and CAR plates were comparable and had low or even no contamination. Visual
monitoring of bread slices in aseptic environment exhibited the longest shelf life for the CAR bread slices which started to mould
only after 17 days of storage. On the last sampling day, breads without any antimicrobial substance in package were at least 50%
covered with various moulds as well CON-SBF-CAR samples, where 10% of carob could not stop the growth of moulds. CAR and
CONP samples showed comparable mould inhibitory results. These samples were visibly less overgrown with moulds than CON and
CON-SBF and CON-SBF-CAR. Sensory and rheological characteristics of breads were followed as well and will be comparatively
presented. In summary, we can conclude that beside improvement of nutritional phenolics content and thus antioxidative
characteristics, carob addition to bakery/confectionary products also preserves technological and sensory characteristics of the
products and significantly improves microbiological stability and prolongs shelf-life of the products via fungal and bacterial (bacilli)
growth inhibition.
Keywords: carob,bread,antifungal activity,antibacterial activity
167
Effect of Gluten Free Flour Blends on Physical and Sensory Propertiesof Cookie
Nermin BILGILI, Tekmile CANKURTARAN
Food Engineering Department, Necmettin Erbakan University, Engineering and Architecture Faculty, Turkey
In this research, pumpkin flour (PF), chestnut flour (CF) and lupine flour (LF) were used in gluten free cookie formulation. Control
gluten free cookie was prepared with corn starch : rice flour (50:50) blend. Equal amounts of PF, CF and LF were blended and
replaced with corn starch : rice flour (50:50) blend at 12%, 24%, 36% and 48% ratio for other gluten free cookie formulations. Some
physical properties (diameter, thickness, spread ratio, color values and breaking strength) and sensory attributes of gluten free
cookies were determined. Diameter, thickness and spread ratio of the gluten free cookies changed between 49.41 and 51.44 mm, 7.44
and 9.16 mm, 5.61 and 6.6, respectively. The highest ratio (48%) of PF:CF:LF blend decreased cookie thickness but increased spread
ratio compared to control cookie. PF:CF:LF blend at 12% level gave the lowest breaking strength value. Surface darkness,
yellowness and redness of cookies increased over 24% replacement level of PF:CF:LF. As a result of sensory evaluation, the lower
taste, odor and overall acceptability scores were obtained with 36-48% replacement level of PF:CF:LF blend.
Keywords: gluten free, lupine flour, chestnut flour,pumpkin flour , cookie
168
The Effects of Egg and Baking Powder on the Sponge Cake Characteristics
Halef DIZLEK1, Ali ALTAN (PASSED AWAY)2
1
Cake can be produced through various methods, and it is very significant in the bakery industry because its demand and production
incessantly increase as a result of the increase in population, urbanization, easement of access and application of new technologies.
Different types of cake can be produced in various formulation forms in the world. Sponge cake is very famous within the other types
of cake. The main ingredients of sponge cake are soft wheat flour, egg, sugar, water or milk, surfactant, few baking powder and
flavouring. To produce the sponge cake as a thin and sponge type structure is the main requested properties. Foaming of this kind of
cakes can be provided by using the proteins of eggs (especially from albumin and globulin), surfactants and incorporation of air
bubbles that are formed during the mixing of cake batter especially during the beating of egg (white). Therefore, eggs are the crucial
ingredients in the production of sponge type cakes. This highly functional food ingredient has three primary attributes; (i) foaming,
(ii) emulsification and (iii) coagulation besides its nutritive value. However, it impossible to solely consume sponge cakes due to
their high egg content which is approximately 30-50% of batter weight. Volume is one of the most important factors affecting the
bakery products, especially for the cakes in terms of external view. Measurement of the volume has a significant role at the
assessment of cake quality because the volume is a unique indicative parameter about the quality and the structural development of
the cake. Eggs and baking powder are the two main components that determine the volume of the sponge cake. In this study; the
effects of egg using rates (0%, 11%, and 22%), baking powder using rates (0%, 0.25%, 0.75%, 1.25%, 1.75%, and 2.25%), and
baking powder compositions on some quality parameters of sponge cake such as volume, grain structure, firmness, physical
structure, and moisture content were investigated. Baking powder compositions were prepared by using potassium bi tartrate, mono
calcium phosphate an hydrate (AMCP), and sodium acid pyrophosphate (SAPP) used either separately or double-triple combinations
with sodium bicarbonate of eight different formulas. The investigation revealed that egg was the most effective ingredient on the
sponge cake quality. The specific gravity of the cake containing no egg was 0.53 g/cm 3, but it was 0.38 g/cm3 and 0.22 g/cm3 when it
contained egg in the rate of 11% and 22%, respectively (p<0.05). These results indicated that the volume of the sponge cake could be
controlled changing the % egg rate, and the cake could be produced lighter and larger volume. Use of baking powder in sponge cake
production was caused an increase in volume varying from 9% to 25%. In general, using different rates of baking powder were
observed to increase the quality characteristics of the cakes (p<0.05). However, while using more baking powder than a rate of
1.25% was observed not to increase the characteristic of the cakes significantly, using baking powder more than a rate of 1.75% was
observed to decrease the volume of the cakes up to 16%. Using much fast acting leavening agent (potassium bi tartrate) in the sponge
cake production reduced the volumes of the cakes (p<0.05). In addition, the highest volumes of the cakes were seen to be almost
obtained by using baking powders with a utilization rate of 1.25%. In general, no so much difference was observed between the
volumes obtained with utilization rates in the range of 0.751.75%. Moreover, the volumes of the cakes were seen to be decreased
when using baking powders less than 0.75%. The same manner was also observed when using baking powders more than 1.75%.
When baking powder was prepared by using an acidic salt, SAPP or AMCP must be preferred, however, for potassium bi tartrate, it
must be used together with the other acidic salts i.e. SAPP or AMCP.
Keywords: sponge cake,cake quality ,egg,baking powder
169
Using of Modified Atmosphere Packaging Tecnique in Fresh Pasta and Similar Products
Aye Bra MADENC1, Selman TRKER2
1
The manufacturing process of fresh pasta, filled fresh pasta and similar products does not include any drying treatment on the
contrary conventional dry pasta production. These products are very perishable because of high water contents (>24%). Shelf life of
fresh pasta can be extended by using of some techniques. Modified atmosphere packaging technique (MAP) is frequently used for
protect microbiological quality of fresh food and also extend their shelf life. CO2 and N2 have bacteriostatic and fungistatic activity
and they most commonly used gases for MAP. CO2-N2 ratio in package is depending on product properties. In fresh pasta production,
it is preferred that 30-70% or 50-50% CO2-N2 ratios.
In fresh pasta industry, MAP application is combined different technique for provide more extended shelf life. Pasteurization
treatment that applied before or after MAP can extend the shelf life of fresh pasta up to 90 days. Also, some antimicrobial products
can be used with MAP application. MAP and antimicrobial product combination can exhibit synergistic effect to improve sensorial
properties and microbial quality of fresh pasta.
Keywords: Fresh pasta, modified atmosphere packaging, shelf life.
170
Department of Food Technology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina
Department of Chemistry, Biotechnology and Food Sciences (IKBM), Norwegian University of Life Sciences (NMBU), Norway
Recent worldwide consumers interest in healthy food has increased the demand for alternative, high quality fruit such as cornelian
cherry (Cornus mas L.), which is an excellent source of natural antioxidant substances. The aim of this study was to investigate of
biscuit quality with native cornelian cherry pulp added.
Three different samples of wholemeal flour (WMF) were used for biscuit production: barley WMF 100%; mixture barley/wheat
WMF 50/50 and wheat WMF 100% according to procedure described in American Association of Cereal Chemists (AACC) method
10-52 with some modifications. All flour samples were incorporated with pulp of cornelian cherry originated from Bosnia and
Herzegovina (10, 20 and 30% on the flour basis). Total of 12 biscuit samples were made in duplicates, while all analysis were
performed in triplicates. Physical analysis of biscuit samples included determining the diameter (DI) and thickness increase (TI),
spread ratio (SR) and specific volume (SV), while chemical analysis included determining the titratable acidity (TA), pH, antioxidant
activity (AO) by FRAP and total phenol content (TPC) by Folin-Ciocalteu method. Biscuit texture (TX) was measured using a
TA.TX.plus Texture Analyzer. Sensory evaluation by QDA was conducted using scale 1-5 scores on 4 properties: taste, aroma,
melting and overall acceptability.
Statistical analysis (Two-way analysis of variance) showed significant influence (P < 0.05) of used flour and amount of added
cornelian cherry pulp on DI, SR, pH, TA, TX, AO and TPC, while flour had no influence on TI and SV. On the other hand both,
flour and amount of cornelian cherry pulp showed no significant differences on sensory properties. Antioxidant activity significantly
increased in all biscuit samples with an increase share of cornelian cherry pulp.
Keywords: cornelian cherry pulp,biscuits,antioxidant activity,sensory properties
171
Potatoes have been added to breads for improvement of texture and to improve moisture retention. Potato starch is unique as it has
phosphate esters and has lower retrogradation than other starches. Potatoes that have been cooked and cooled also have lower
glycemic index than wheat flour, and so may be a beneficial ingredient for formulation of healthier bread products. The aim of this
study was to evaluate differences in bread quality and starch digestibility in breads supplemented with potato flour. Dried ground
potato (potato flour) was blended with bread flour at 5, 10 and 15%. The gelatinization properties, dough quality, end product quality
and starch digestibility were determined. High performance size exclusion chromatography with multi-angle light scattering was used
to determine amylose content and starch molecular weight of the flour and bread samples. Addition of potato to wheat flour resulted
in significant (P<0.05) differences in hot paste viscosity. Gel firmness (tested on days one and seven) was significantly (P<0.05)
lower on day one and on day seven for flour with 15% potato. There were significant (P<0.05) differences in dough quality with the
addition of potato flour. The absorption was 59.0% with the control sample with no potato flour and 77.7% for 15% potato flour.
However, the farinograph stability decreased from 15.3 to 1.2 minutes when the level of potato flour increased from 0 to 15%. The
loaf volume decreased significantly (P<0.05) with increased levels of potato flour, but the breads with potato flour had significantly
(P<0.05) lower bread firmness (less staling) during storage. The amylose contents of the flour blends ranged from 20.2 to 24.7%,
with the amylose decreasing for higher levels of potato flour. There was also significant (P<0.05) decrease in starch molecular weight
as the level of potato flour increased. Starch digestibility and glycemic index are important nutritional factors for bread products.
Inclusion of potato flour in these breads significantly (P<0.05) increased the level of resistant starch (RS), while significantly
(P<0.05) decreasing the estimated glycemic index (eGI). The bread with no potato flour had 5.2% RS and an eGI of 95, while the
bread with 15% potato flour had 11.3% RS and an eGI of 87. Overall, addition of potato flour may reduce dough strength and loaf
volume, but it reduced staling and improved the starch digestibility characteristics of the breads.
Keywords: potato bread,estimated glycemic index,staling,amylose content,starch molecular weight
172
173
Consumeracceptability of Breads Fortified with the Grape Pomace and Grape Seed Flours
Hlya GL1, Mevlt GL2, Sinem TRK ASLAN3, Sultan ACUN4, Nahide NAYIR5, Hicran EN5
2
1
Department of Food Engineering, Sleyman Demirel University, Turkey
Department of Agricultural Economics, Sleyman Demirel University, Turkey
3
Tavas Vocational School, Pamukkale University, Turkey
4
Suluova Vocational School, Amasya University, Turkey
5
Department of Food Engineering,, Sleyman Demirel University, Turkey
In this study, customer satisfaction levels, customer choices, attitudes, socio-demographical and economic characteristics were
examined regarding the odor, flavor and taste characteristics of five breads supplemented with grape pomace and grape seed. For this
purpose, 100 people representing the customers in Isparta city center were interviewed. According to the research findings, breads
supplemented with 5% Narince seed (NS) and Narince pomace without seed (NWS) and those with 5% kzgz pomace without
seed (OWS) are acceptable in terms of appearance, crust and crumb color and those with 5% OWS are found to be unacceptable. The
crumb colors of the breads were praised more than the crust color. It is thought to be resulting from the fact that the surface of the
breads is not smooth and there are many fissures besides the surface roughness. All breads are considered to be acceptable in terms of
grain structure and softness in the mouth/degree of being chewable. Regarding the softness in the mouth, test bread and bread
supplemented with OS get the same score. They are followed by NS, NWS and OWS respectively.
Odor and taste of bread supplemented with NS are liked most and followed by bread supplemented with OS. Overall, breads
containing grape seed are more appreciated. On the other hand, breads containing NS are appreciated a little more than those
containing kzgz grape seed. This situation is thought to arise from the fact that red grape varieties add an unusual color, a
sharper taste (sour) and aroma to the bread. Breads with the highest affordability are found to be those containing NS and followed
by those containing OS. As in the general characteristics of the breads, those containing pomace without seed are found to be with
lower affordability grades. There is no relationship found as a result of statistical evaluations (chi-square) regarding affordability and
socio-economic criteria including consumers' education level, gender, income and age group. While 48.2% of the participants would
prefer eating the breads at breakfast, 37% would prefer them at dinner. 62.8% of the participants stated that it would be better for
breads to be sold at 250 g in weight.
Regarding the participants' evaluation of fiber ratio in breads, it was normal for 65%, excessive for 20%, extremely excessive for 3%,
a little less for 10% and very little for 2%. 78% of the participant found the breads healthful. However, the number of positive
judgments from the consumers increased and rose up to 96% after being informed about the health benefits of breads. The given
situation is an important indicator regarding the fact that market potential in the market can be increased by informing the consumers
about the health benefits of breads containing grape seed/pomace.On the other hand, even if the consumers are aware of the health
benefits of fiber rich breads, fiber-free white bread is preferred due to the taste preferences of a conventional palate. The consumption
of functional bread can be increased by increasing the awareness about the health benefits of fiber rich breads.
Keywords: Grgrape pomace,grape seed,bread,fiber,acceptability
174
It was aimed within the current study to research texture profile features (TPA) of bread such as volume, hardness, adhesiveness,
cohesiveness, chewiness, resilience and springiness regarding bread which was produced through adding transglutaminase (0, 50,
100 ppm) (TG) and buckwheat (BWF) (0,%10,20,30) in various proportions and sourdough.
As control samples had the highest volume (520.67 cm3), addition of 50 ppm TG caused no significant change in volume. However,
when enzyme addition level was increased to 100 ppm, %6.53 increase was experienced. Samples that had BWF experienced
respectively %15.34, %31.41, %40.91 decrease in volume. It was identified that according to BWF amount, it caused a decrease in
volume and the lowest level of volume (288.33 cm3) was identified in bread samples that had %30 BWF and 100 ppm addition.
According to TPA, hardness also increased in relation to BWF amount (%0, 10, 20 and 30) (means were respectively 1178.30,
1797.10, 3456.90, 3346.80 g). However, no significant difference was found in hardness of bread samples that had %20 and %30
BWF. Addition of 50 ppm TG decreased the hardness in bread samples with %10 BWF but no change was recorded in samples with
%30 BWF.
Adhesiveness also increased in direct proportion to increasing of BWF (0.39, 4.56, 8.71, 16.64 g.s). Addition of TG did not cause
any meaningful statistical difference regarding this value. The highest springiness was identified in samples that contained 100 ppm
TG and in the ones which were TG free with %30 BWF. As the addition of %10 BWF did not change springiness, %20 and %30
additions reduced this value respectively to %6.12 and %10.20. TG addition had no influence on springiness. As bread samples (0.81
g.s) that were produced by using bread wheat flour with 50 ppm TG addition, %10, %20 and %30 BWF addition decreased the
cohesiveness respectively %7.8, %11.7 and %27.27. The lowest gumminess (720.47 g.s) was identified in samples with 50 ppm TG
addition. The highest value (2836.0 g.s) was recorded in ones with %20 BWF but with no enzyme. The highest chewiness was
identified in samples with %20 BWF and the lowest value was in the ones with 100 ppm but with no BWF. TG addition to the
samples with %10 and %30 BWF did not change the chewiness. Addition of %30 BWF decreased the springiness considerably
(respectively; 0.42, 0.37, 0.31, 0.24). Addition of enzyme and its amount made no significant change in springiness.
As the addition of 50 ppm TG had no effect on bread volume in the course of bread production with sourdough, addition of 100 ppm
TG decreased the bread volume in a considerable amount. In relation to increase of BWF addition, volume decreased considerably.
When TPA results and features of bread volume were taken into consideration, as TG enzyme addition was found to have no positive
effect on bread, TG was considered as unnecessary in the production of bread with sourdough. Nutritional values of BWF and
buckwheat are thought to increase the nutritional values within bread. However, they also decreased the bread value considerably.
Keywords: Sourdough, bread, texture, transglutaminase, buckwheat
175
176
Istanbul Aydn University, Faculty of Engineering, Department of Food Engineering, ISTANBUL, TURKEY
2
Uludag University, Faculty of Agriculture, Department of Food Engineering, BURSA, TURKEY
Consumer requirements in the field of food production have changed considerably particularly during the last decade: in fact,
consumers increasingly believe that foods contribute directly to their health. Cereal products is important in human nutrition. In order
to improve nutritional and functional properties of cereal products like crackers, cookies, snack foods, pasta it has been started to
create different kind of substances for searching alternative products in recent years. It has been started to develop new products
having regard to human health and the nutritional value of the product. Scolymus hispanicus L.,which belongs toAsteraceae family,is
an edible wild plant consumed cooked as a vegetable with roots. In addition, this plant has been used traditionally for their health
benefits including prevention of cancer, diuretic effects, as tonics and drugs. It is native to the Mediterranean region, from Portugal
north to southern France and east to Iran. In this study, the crackers were prepared by the addition of 0, 10, 20, 30 and 40% of
Scolymus hispanicus L. flour (SHF) as a substitute for wheat flour in the formulation crackers. The effects of increased
concentrations of SHF on the chemical and functional properties of crackers were investigated. Addition of SHF increased the dietary
fiber while carbohydrate and energy values were decreased. Enrichment of SHF clearly increased phenolic contents, antioxidant
capacities and their bioaccessibilities of crackers. The present study demonstrated that considerable nutritive and functional
improvement could be attained by the addition of SHF to crackers formulation. In conclusion, the increases phenolic properties of
crackers supplemented with SHF suggest the potential enhancement of beneficial health effect of crackers due to increased content of
bioactives present in Scolymus hispanicus L. flour.
Keywords: nutritional value,crackers,phenolic properties ,health effect, Scolymus hispanicus L. flour
177
Impact of Selected Enzymes on Bread Dough Rheology and Baked Bread Quality
Larisa CATO1, Junhong MA1, Stanley CAUVAIN2
2
1
Wheat Quality Research, AEGIC, Australia
Cereal chemistry and grain quality, BakeTran, UK
The processing of flour, water and other ingredients to dough ready for baking involves subjecting the dough to significant stress and
strain. Under these circumstances the behaviour of the gluten network is critical in delivering the final product quality.
Selected Enzymes were studied to examine their impact on bread dough rheology and end product quality using five Australian
flours.
Morten mixer was used to mix bread doughs, no time dough baking method was used for test baking, digital bread volume analyser
(BVM), TA-XT2-iPlus and C-Cell were used to study dough rheology and bread quality respectively.
The measurements of dough rheology were undertaken using the Warburtons Stickiness test and the dough rheology was assessed exmixer, after 1st moulding, and after 2nd moulding.
Enzymes studied included Pentopan, Lipase and Fungal -Amylase (FAA).
A significant effect of Pentopan was on dough stickiness which increased significantly at higher levels as well as on the bread
volume.
The impact of FAA activity during mixing emphasised the critical role that enzymes are likely to make during dough mixing and
processing.
There was no significant effect of lipase on dough rheology, however, small increase in bread volume was noted as levels of lipase
addition increased.
Keywords: dough rheology, bread quality, enzymes and baking, c-cell
178
179
180
Effects of Psyllium Husk (Plantago ovata) on Wheat Bread and its Dough
Ezgi KARADEMR1, Viktoria ZETTEL2, Bernd HITZMANN2
2
1
Department of Food Engineering, Abant Izzet Baysal University, Bolu, Turkey
Department of Process Analytics and Cereal Science, University of Hohenheim, Stuttgart, Germany
Psyllium is a seed husk of Plantago ovata. It is rich in hydrophilic soluble fiber and forms a mucilaginous gel by absorbing water.
Psyllium can be used in bread, biscuits and other bakery products to improve the fiber content of the food and to increase the bulk of
the food. It does not contain any gluten so it is useful in gluten-free baking products as well. The aim of the study was to determine
the effects of the psyllium husk on wheat bread and its dough. The doughs were prepared with 1 to 3 % psyllium husk addition and
substitution based on the weight of wheat flour. The rheological, structural and textural properties of the doughs and breads were
investigated. Adding the psyllium husk (3 %) to wheat flour increased water absorption by 37 %. The inclusion of psyllium had a
positive effect on the rheological characteristics of breads. The bread softness and bread crumb springiness increased with an
increasing content of psyllium husk. 2 % and 3 % psyllium husk addition and substitution improved staling properties. Baking loss
and volume yield increased with an increase in psyllium husk. The results of the study showed that 3 % psyllium husk addition may
be the right dosage for wheat bread as it affects the bread crumb and moisture content, regarding the freshness of the stored bread, in
a positive way.
Keywords: Psyllium husk,wheat dough,wheat bread,fiber,texture,staling
181
Evaluation of Crackers Enriched with Dietary Fiber Extracted from Grapefruit Seeds
Elif KARAMAN, Emine Buket KARABIBER, Emine YILMAZ
Food Engineering, anakkale Onsekiz Mart University/ Faculty of Engineering, TURKEY
In this study wheat and grapefruit seed dietary fiber enriched crackers were produced against control (no fiber), and basic properties
and consumer hedonic tests were conducted to compare the samples. Wheat fiber was bought from a commercial source, whereas
grapefruit seed fiber was extracted from defatted grapefruit seed flour. Addition level of the fibers was 3% (w/w) on overall
formulation weight. Prepared dough was cooked at 175 oC for 15-20 min. The proximate composition of the cracker samples in the
order of control, wheat fiber and grapefruit seed fiber added samples was as following; 1.66, 1.70, and 1.94% moisture; 1.75, 1.61,
and 1.59% ash; 15.72, 13.87, and 14.89% fat; 11.08, 11.11 and 11.39% protein. Instrumental hardness values measured with a
Texture Analyzer (TA-XT2i) were 7316 g force, 11883 g force and 6096 g force for the samples, respectively. The radius-thickness
of the crackers were measured with a digital caliper, and determined as 43.68-5.09 mm, 45.11-5.08 mm and 45.28-5.19 mm,
respectively. The instrumental color parameters, L value were 65.75, 68.84 and 67.88; a* value were 8.15, 6.63, and 5.99; b* value
were 29.39, 28.97, and 26.17 for the control, wheat fiber and grapefruit seed fiber enriched crackers. Volunteer consumers (n=150)
evaluted the cracker samples with a 5-point hedonic scale (1-dislike extremely to 5- like extremely) for appearance, hardness,
taste/flavor and smell attributes. The appearance scores were 3.56, 3.47, and 3.30; the hardness scores were 3.22, 1.92, and 2.49; the
taste/flavor scores were 3.60, 3.09, and 1.72; and the smell scores were 3.59, 3.42, and 3.04 for the control, wheat fiber and grapefruit
seed fiber enriched samples. These results clearly indicated that there was no significant difference for the basic compositional and
physical properties of the samples, whereas consumer sensory preferences showed significant differences. Especially, taste/flavor
score of grapefruit seed fiber enriched sample was lower than the other samples. That finding can be attributed to the bitter taste of
the fiber sample, originating from the flavonoids present in the extracted grapefruit seed. Further study to improve the taste of
grapefruit seed fiber is envisioned, together with its health improving functional properties.
Keywords: cracker,grapefruitseed fiber,wheat fiber,consumer,attribute
182
1
Department of Food and Nutrition, Providence University, Taiwan
Technical Service Session, China Grain Products R&D Institute, Taiwan
3
Department of Hospitality Management, MinDao University, Taiwan
Noodle serves as main meal excepting rice in Asia. Traditionally, noodle is made from wheat flour. In order to improve the quality of
noodle without adding food additives, rice flours were used to manage the texture of noodle. Thus, oriental noodle prepared from
flours composed of rice flour and patent flour was studied in this study, and the effect of characteristics and ratio of rice flour on
properties of oriental noodle were elucidated. Three rice flours were used in this study, which were waxy, japonica and indica rice
flours. Pasting parameters, as well as the dough behaviors, of the composed flours were measured and their relations with the
properties of noodle, such as cooking loss, hardness and tensile strength, were determined. Results indicated that paste of flours
composed of indica or japonica rice flours with patent flour showed higher peak viscosity than that of patent flour alone, and reverse
results was found for flour composed of waxy rice flour with patent flour. The increasing ratio of setback viscosity (SB%) during
cooling of paste from composite flours decreased with the increasing ratio of rice flour. Development time and breakdown time of
dough from composite flours also decreased with the increasing ratio of rice flour. The cooking loss of noodle prepared from flour
composited of waxy rice flour with patent flour was slightly higher than that of patent flour alone. Tensile strength and hardness of
noodle from composite flours decreased with the increasing ratio of rice flour, which is more profound for waxy rice flour composed
with patent flour. SB% of paste, as well as development time, stability and breaking time of dough for composed flour were found
negatively (p<0.05) correlated with the cooking loss of noodle, while were positively (p<0.05) correlated with the tensile strength of
noodle. Results suggested that quality of oriental noodle may be improved by incorporating rice flour into patent flour, as well as,
pasting and dough parameters can be used as a good index for estimating the quality of oriental noodle prepared from flours
composited of patent flour and rice flour.
Keywords: noodle, rice flour
183
Evaluation of Wheat Quality and Sourdough Supplementation for the Baking of Two
Layered Flat Breads
Yaln COKUNER1, Eran KARABABA2, Recai ERCAN3
1
2
In this study, the ability of some wheat varieties (Adana 99, Ceyhan 99, Doankent I, Yreir 89, Panda and Amanos 97) grown in
ukurova region for manufacturing two layered flat breads and the effect of sourdough supplementation on the quality of breads
were investigated. In addition to control group breadmaking experiments, supplementation of sourdough were studied. Breads from
sourdough fermentation were started with Lactobacillus plantarum NC DO 1193 and, Lactobacillus brevis NC DO 1749 and
spontaneously. The physical, chemical and rheological analysis of whole wheat and their flours were done and technological
properties of wheat varieties were determined. During evaluation of sensory properties of the double layered flat breads with
Principal Component Analysis (PCA), 5 main factors that cause variation between wheat varieties was determined. According to our
results, although breads made with selected wheat varieties flours were accepted, but individually affected negatively on the dough
handling properties of double layered flat breads. Total variation is composed from PCA factor groups that 23.0% of variation in
Factor 1 (surface vision), 13.0% of variation in Factor 2, 11.0% of variation in Factor 3, 10.0% of variation in Factor 4 (second day
evaluation of rollability and foldability) and 9.0% of variation in Factor 5, respectively. The last but not least outcome of the study,
staling of breads delayed with sourdough supplementation. On the other hand, sourdough supplementation affected negatively
pocketing quality and evenness of layers of double layered flat breads.
Keywords: Flat bread, sourdough, bread quality, sensory evaluation
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187
Tarhana is a traditional Turkish cereal-based fermented food and can be simply defined as a mixture of cereal flours, yoghurt,
bakers yeast, salt, different vegetables, herbs, and spices. It is manufactured by mixing followed by fermentation, drying and
grinding. After mixing process, tarhana dough is fermented at 30-35oC for 1-5 days and immediately dried. Tarhana dough is dried
after fermentation due to its high moisture content, which is reduced below 10% in order to prevent caking and microbial spoilage.
After drying, tarhana is ground to a particle size of less than 1 mm to obtain tarhana powder which is used in the preparation of
tarhana soup. Tarhana is consumed in the form of a thick-creamy and highly flavored soup. Tarhana powder is mixed with cold water
(~1:5), left to dissolve for about half an hour, and then cooked for around 20 minutes with occasional stirring. As soon as it boils,
some butter is added and the soup is consumed at around 70oC. Cheese and roasted bread pieces can be added if desired. Both lactic
acid bacteria (Steptococcus thermophilus and Lactobacillus bulgaricus) in yoghurt and bakers yeast fermentations occur
simultaneously during tarhana production. Since it is a fermented food made from cereal flours, yoghurt and different vegetables and
is a good source of protein, B vitamins, minerals, organic acids and free amino acids, it is healthy for children, the elderly and
patients. In this review, processing technology and the properties of tarhana will be discussed.
Keywords: tarhana,fermentation,cereal-based food,lactic acid bacteria
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189
190
1
Food Engineering Department, Igdir University, Turkey
Food Engineering Department, Yuzuncu Yil University, Turkey
Partial baking, an alternative baking method to solve staling problem in the bakery products, has significantly increased in recent
years. This method can be used in the production of baked goods that appeals to specific groups like celiac disease. Thus, it is a new
product that would be offered any time for celiac patients as fresh. In this study, the control cake made from wheat flour and three
different gluten-free cakes including rice, corn and chestnut flours were utilized in par-baked and fully baked cakes. Partial baking
times for control cake, chestnut formula cakes, rice cakes and corn formula cake were determined as 17, 17, 16 and 14 mins,
respectively. Fully baked and par-baked cakes made were stored in -18 C for a period of 6 months. After storage, gluten-free and
control cakes were compared in terms of physical, sensorial and textural attributes. Crust and crumb attributes and specific volume
decreased, while hardness of all cakes increased with the storage. Compared par-baked and full-baked cakes, par-baked cakes have
higher scores for crumb attributes (74.42/80), but crust attributes scores, specific volume, hardness and chewiness values of those
cakes were approximately 4, 1.5, 9 and 10.5% lower than full-baked cakes, respectively. Based on sensory evaluation of all cake
attributes, no significant differences were observed among freshly baked, par-baked and full-baked cakes. Thus, freshly baked cakes
is available for the peoples suffering from celiac disease.
Keywords: Par-Baked, cake, gluten-free, celiac disease
191
1
Food Engineering, Engineering Faculty, Yuzuncu Yil University, Van, Turkey
Food Processing Programme, Technical Vocational School, Siirt Univesity, Siirt, Turkey
Gluten is an essential structure-building protein that is necessary for formulating high quality cereal-based products. Major
technological challenges are encountered when gluten is replaced with other ingredients. However, nowadays increased incidence of
coeliac disease and other allergic reactions/intolerances to gluten resuted in increased demand for gluten free products.
Treatment methods such as enzymatic, sourdough preparations, freezing, milling, sieving, extrusion and high pressure processing
technology have been used to improve the quality as well as nutritional attributes of gluten-free cereal products developed for
patients suffering from coeliac disease. Enzymes are added in gluten-free formulation to modify the functionality of proteins in
gluten-free flours. Using metabolic potential of lactic acid bacteria to improve flavor, texture and shelf-life properties of baked
products is known in sourdough fermentations. Freezing process is widely used at different steps of gluten-free dough bread-making
procedure to make fresh bread available in retail stores or to supply consumers a frozen product ready to bake at home. Extrusion
cooking is an important food processing technique, which is increasingly being used for producing a wide range of snack foods and
breakfast cereals and is a suitable process for producing gluten-free expanded foods. Different milling processes, particle size
distributions for preparation of the non-gluten flours may change the quality of gluten-free products. High pressure processing is
employed to obtain foods having novel textures since this process affects the structure of macromolecules such as proteins and
starches. Moreover, in order to avoid losing of nutrients such as carotenoids, due to the high temperature over the drying process,
optimized dehydration at lower temperatures is an advantageous technique. In this presentation, these new processing techniques are
discussed in the light of the recent studies.
Keywords: extrusion,freezing,gluten-free,high pressure processing,milling,sourdoug
192
Production of Regular and Gluten-free Stick Rusk Enriched with Dried Fruits
Serpil ZTRK, Gnl GRBZ KALKAN, Banu Nur DLBER, eyma Nur KKLKAYA, Selime MUTLU
Food Engineering Department, Sakarya University, Turkey
Consumers favorite in snack cereal products attributes to those that are ready to eat, easy to carry, crunchy, light, goes with all kinds
of tastes and filling. Considering various taste preferences of individuals making production scale from sweet to salty, from regular to
fruit or vegetable containing is one of the biggest challenges in food products developments. Enrichment the formulations with fruits
or other ingredients makes snacks more fibrous, naturally sweet, colorful, healthy and tasty. Taste quality concerns must be under
consideration too while improving products that appeals to consumers who carry health risks. Diseases like lactose intolerance,
allergy or celiac are high in percentage nowadays. Demanding foods can be reformulated for decreasing hazard rates towards these
people so that their life becomes tastier.
Aim of this study was to formulate regular and gluten-free stick rusk fortified with some dried fruits to increase nutritional value.
Wheat flour with 10.5% protein and 0.65% ash was used in regular rusk production. Gluten-free rusk samples were manufactured
with gluten-free flour mix. Dried fruits, blueberry, strawberry and apricot, were added to formula as functional ingredient. Control
samples without fruits were also produced for both regular and gluten-free. A recipe was formulated as containing 100% flour, 10%
shortening, 4% yeast, 3% sugar, 1% salt and 20% water. Dried fruits were chopped to reduce size and added to formula at 20% level.
Also, 25% of whole egg was incorporated to gluten-free rusk to develop dough. All ingredients, except fruits, were mixed with a
laboratory mixer (for 3 min for regular rusk or 12 min for gluten-free rusk) at low speed. Then, fruits were added and mixed for
additional 2 min. The dough was rounded by hand and transferred to lightly greased bowl and placed in fermentation cabinet at 35C
and 75% relative humidity. After fermentation for 30 min, the dough was divided to eight pieces and each was molded by hand to 1
cm thickness and cut to 16 cm length. They were put on tray and placed in cabinet for 2nd fermentation period for 30 min. Baking
was performed at 200C for 20 min. The samples were cooled to room temperature and then dried at 50C overnight. The stick rusk
samples were evaluated in terms of moisture, thickness, length, color, texture and sensory properties.
The adding of fruits to stick rusk formula increased the moisture content of regular control (3.5%) to the levels of 4.1-5.1%, still very
low moisture for crispness. Regular control sample had 14.4 cm length and 2.4 cm thickness. The length and thickness of the samples
enriched with fruits were between 13.9-14.8 and 1.7-2.2 cm, respectively. Fruit addition increased L* and b* values of regular stick
rusks. The samples with blueberry had higher hardness values than control and samples with other fruits. Gluten-free control sample
had 12.9 cm length and 2.0 cm thickness. The length and thickness of the gluten-free samples enriched with fruits were between
13.8-14.6 and 1.8-2.1 cm, respectively. Color and hardness values of regular and gluten-free samples were comparable to each other.
The L* value was lower in fruit enriched gluten-free rusks than control sample. Blueberry addition caused increasing of b* value.
Hardness of gluten-free rusk increased with blueberry and decreased with strawberry and apricot addition. According to sensorial
properties, all fruit enriched stick rusk samples had higher score than regular control rusk in terms of taste while fruit addition
decreased the appearance score. The changes in size and appearance of the products mostly caused by hand shaping. Textural
properties of regular samples were better than gluten-free ones for fruit added products. Crispness of gluten-free control rusk was
similar with regular control one. Regular stick rusk enriched with dried apricot was the most liked sample as total score. As
conclusion, the stick rusk an alternative functional snack product fortified with dried fruits could be produced with regular or glutenfree flour mix.
Keywords: Snack, Stick Rusk, Dried fruits, Gluten-free, Celiac disease
193
Thermal Properties of Infrared Heat-Moisture Treated Wheat and Corn Starch Samples
Arzu BAMAN1, . zden SMALOLU2
1
2
Starches have been modified physically and chemically in order to eliminate the shortcomings of native starches and to extend the
application of starch in food and non-food industries. Heat-moisture treatment (HMT) is a physical modification that involves
treatment of starch at low moisture levels (
Infrared (IR) treatment has not been used in heat-moisture treatment of starch yet. Infrared heating offers many advantages (e.g.
reduced processing time, high energy efficiency, high quality products) over conventional heating techniques. Therefore, in this
study, the effects of infrared treatment (at different moisture contents, IR powers and treatment times) on thermal properties of wheat
and corn starch samples were investigated.
Corn starch or wheat starch was tempered to 20 or 30% moisture content and kept at 30C for 24 h in oven bags. Starch samples
(thickness 2 mm) were infrared treated at 550 or 730 W for 30, 60, or 90 min. The laboratory scale infrared equipment (Biasis Ltd.
Sti., Ankara, Turkey) with 12 halogen lamps (wavelength spectrum 0.24 mm, 150 W each, Philips, Infrared, BR125, Holland) were
used in the study. Surface temperatures of starch samples during infrared treatment at 550 or 730W were found to be between 7481C or 90- 97C, respectively. After the infrared treatment, the samples were dried at 30C for 20 h (moisture content 10%) and
then ground to pass through a 212 mm sieve. Thermal properties of infrared heat-moisture treated corn and wheat starch samples
were determined by differential scanning calorimeter (DSC) (TA Q20, TA Instruments, USA). Water was added to 1.5 mg starch to
obtain starch: water ratio of 1:3. The pans were hermetically sealed, equilibrated at 4C for 24 h before analysis. DSC experiments
were performed by heating the pans from 20 to 130C with a heating rate of 10C/min. Onset (To), peak (Tp), completion (Tc)
gelatinization temperatures and gelatinization enthalpy (H) were determined. The gelatinized samples stored at 4C for 2 and 7 days
were rescanned and To, Tp, Tc values and retrogradation enthalpies (H) were recorded.
To, Tp, and TcTo values of infrared-treated wheat and corn starch samples generally shifted to higher values. Multiple comparison
test results showed that moisture content, infrared power or treatment time caused significant changes in To, Tp, Tc-To, and H (p2
of IR-treated wheat starch samples and H7 of both starch samples, as compared to that of native starch. Significant decreases in H2
(p<0.05) was observed for IR-treated corn starch.
The authors wish to thank The Scientific and Technological Research Council of Turkey (TUBITAK, Project No:TOVAG-111O529) for the financial
support.
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Keywords: chickpea bran, microfluidization, phytic acid, antioxidant activity, phenolic compounds
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199
Physical and Technological Characteristics of Some Imported and Local Turkish Bread Wheat
Samples
Sinem TRK ASLAN1, Hlya GL2
1
Wheat is one of the most common implanted grains in both Turkey and world due to reasons such as easiness of cultivation,
production, transport and processing. In addition to this, wheat is a very important cultivar which is used as staple food in both
human and animal nutrition. In this study, local types (Cumhuriyet75, Tosunbey, zmir85, Panda, Bezostaja, Esperya, Negev,
Adana99, Flamura and Toros) from Gller Blgesi (Turkey) and imported wheat types (Kazak and Russian) which are used for
producing bread were used as sample and they were investigated by looking at their physical and technological qualities.
According to the analysis of wheat samples; Bezostoja type is the purest among other with %10.27 extraneous matter content, in spite
of that type Cumhuriyet75 had %30.41 extraneous matter content and these grains content un-useful grains (%18.03).
Flamura has the highest hectoliter weight (84.98 kg/hl) and the Cumhuriyet75 type showed the lowest hectoliter weight (71.11 kg/hl)
as expected because of its highest extraneous matter content. All the samples had a thousand-kernel-weight value of between 35.15 g
(Russian type) and 46.60 g (Negev type) and it should be emphasized that thousand-kernel-weight value is considered correlated with
flour efficiency.
As a result of sieve analysis of wheat types, it was revealed that Bezostaja type had the highest amount of wheat (%73.59) that
remains on the 2.8 mm sieve and Cumhuriyet75 had the lowest (%25.86). According to the sieve analysis with 2.8 + 2.5 mm sieves,
Bezostaja type had the %91.87 remains, therefore has the largest kernel and it was followed by Negev type (%86.21).
Cumhuriyet75, Panda and zmir85 type had the average meanly grain content of %85, but on the other hand Esperya type had very
low values around %13. It draws attention that; especially Tosunbey, Bezostoja and Esperya types whose grains display high
translucent kernel depending on the climate have the values around 55%. Moisture values of wheat samples changed between
13.44% (Adana99) and 9.06% (Bezostaja), and the ash values changed between %1.73 (Tosunbey) and % 1.37 (Flamura and Negev).
Flour samples were produced by grinding the wheat grains and their moisture and ash contents are like the following: %14.1 and
%0.45. The lowest value has been found in Cumhuriyet75 both wet and dry gluten (%23.02 and %7.33); highest in Bezotaja type
(%40.08 and %14.53). Gluten index values were determined as %90.94 (zmir85) and %99.60 (Toros); sedimentation values as
between 21.33 ml (Cumhuriyet75) and 41.00 ml (Bezostaja); delayed sedimentation values between 27.67 ml (Cumhuriyet75) and
54.00 ml (Esperya); falling number values between 340 s (zmir85) and 484 s (Tosunbey). Wet gluten values of Kazak and Russian
types were established as between %28.89 and %26.15; dry gluten values as between %9.47 and %78.50; gluten index values as
between %97.78 and %99.33. It was also found that, when wheat flour protein values were compared Bezostaja has the highest value
with %13.45, the lowest zmir85 with %9.67 and Cumhuriyet75with %9.71. Between other wheat types no significant difference was
observed. The protein contents of imported wheat types Kazak and Russian were demonstrated as %11.18 and %10.61.
Technological and physical analysis showed that Bezostaja type shows the best quality wheat for flour production and imported types
doesnt show a significant difference in quality. In conclusion, to be able to create standard bread flour it is not necessary to import
wheat and therefore local varieties can be searched.
Keywords: Bread Wheat, Flour, Technological, Physical
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Quinoa Wet-Milling: Effect of Steeping on Isolation, Pasting and Thermal Properties of Starch
Ayenur ARSLAN1, Jose GIL2, Teresa FERNNDEZ ESPINAR2, Monika HAROS3
1
The objective of milling is to obtain intermediate products that can be used subsequently in the manufacture of products based on
cereals or pseudocereals. In general, milling schemes are classified as dry or wet milling. In dry milling the aim is to separate the
anatomical parts of the grain, such as the endosperm, germ, and pericarp, whereas the purpose of wet milling is to separate the
chemical components of the grain, such as starch, protein, fibre, and oil. However, few generalizations can be made about cereal or
pseudocereal milling. The objective in dry milling is to obtain the maximum quantity of flour, while in wet milling it is to obtain the
purest possible fraction of each component. Unlike dry milling, which primarily just fractionates, wet milling starts with a
maceration/steeping process in which physical and chemical changes occur in the basic constituents. The objective is complete
dissociation of endosperm cell contents with the release of starch granules from the protein network. The wet milling of
pseudocereals is based on the existing process for maize with deep modifications due to the specific characteristics of these grains.
Today, they seem to be a fine alternative to increase the range of plants used globally because of their nutritional/functional value and
interesting technological properties.
The main objective of this research was to develop and optimize the isolation of starch, proteins and fibre from quinoa for their utility
as food ingredients using a wet-milling procedure of the kernels. The steeping conditions of quinoa kernels were studied in SO 2
solution with lactic acid using a factorial design. It was investigated the effect of temperature, pH and time of steeping step on the
starch recovery and quality. After steeping, quinoa was ground and the water slurry was manually sieved through a set of stainless
screens. Hulls, protein, germen and fibre fractions were retained in different screens whereas the starch slurry passing through the last
sieve was finally separated by centrifugation. All the fractions were dried and their yield was calculated as a ratio of the totally dried
isolated fraction to the initial amount of dried quinoa. The thermal starch properties were studied by using Differential Scanning
Calorimetry (DSC), whereas the pasting properties by the Rapid Visco Analyser (RVA). The longer time and the highest temperature
of steeping tested allowed more effective separation of starch without significant differences in its recovery. However, the starch
properties depended on steeping conditions.
Keywords: Quinoa, Wet-Milling, Starch, Pasting Properties, Thermal Properties
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Bulgur is a traditional product, prepared from hard wheat varieties by a series of cleaning, washing, parboiling, drying, crushing and
sifting. It is an important food source especially for its economical and high nutritional value which can be preserved over 6-8
months. Bulgur consumption is widely spread in the North Africa, the Middle East and East Europe.
This work deals with bulgur production by drying boiled wheat in a convective dryer. The drying is a critical unit operation since it
has to decrease the moisture content to the level that the product can be stabilized. However, the drying conditions such as
temperature and moisture content have a great influence on the product quality expressed in this work by bulgur yield.
Thus, this study investigated the effect of drying temperature on bulgur quality. Four temperatures (30-40-50 and 60C) were chosen
to analyze the bulgur kinetic drying. Experimental data was fitted to different empirical kinetic models from the literature. The
diffusion coefficient was estimated from the analytical solution of the Ficks second law. Bulgur quality was studied by yield
determination at different moisture content and drying temperatures. Both parameters were then used to establish a correlation
between parameters of drying process and bulgur quality.
From the results, it was shown the temperature effect on the moisture diffusion during drying process. Thus, the time process was
decreased by 60% from 30 C to 50C. Besides, the Newton model was the best one to describe the drying kinetic at the studied
temperatures. Finally, it was concluded that a moisture content of 16% allowed the best bulgur yield (63%).
Keywords: bulgur- drying-modelling-yield
203
Using Flaxseed Gel to Improve Textural and Structural Quality of Gluten Free Erite
Asuman EVIK, Tekmile CANKURTARAN, Nilgn ERTA
Food Engineering, Necmettin Erbakan University, Turkey
Gluten-free (GF) foods are known by less nutritional quality because of their starch content. In this study, to improve the nutritional,
textural and sensorial quality, chickpea, corn and rice flour were used instead of starch. Flaxseed gel was used to improve textural
and structural quality of erite samples instead of whole egg in erite formulation. Some chemical, physical, textural and sensorial
properties of gluten free erite samples were investigated. Our results indicate that erite made with flaxseed gel gave higher ash
content than control sample. Addition of flaxseed gel did not significantly (p>0,05) affect the mositure content of erite samples. The
highest protein content observed with 25% flaxseed gel added erite sample. And also using chickpea flour in gluten free erite
formulation gave higher protein content than control erite sample prepared with corn, rice flour and whole egg. Cooking loss value
of control and 25% flaxseed gel added erite sample was 7.00 and 7.20%. 25 % flaxseed gel addition is not higher than acceptable
value of cooking loss (8 %). Volume increase values were not been significantly (p>0,05) affected from flaxseed gel addition.
Firmness values of cooked erite samples increased higher levels than 10% flaxseed gel addition. The highest lightness and redness
values were obtained with control erite samples. Considering sensorial properties of erite samples, 25% flaxseed addition levels
gave acceptable erite properties than control samples such as surface roughness, firmness, appearance, taste - odor parameters.
Keywords: Erite, gluten free, flaxseed gel, chickpea flour, textural quality
204
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary
2
Gyermelyi, Gyermelyi, Hungary
3
Corporate Development Nutrition Solutions, Bhler AG, Switzerland
Cereals were and are basic food sources for the main part of the population, world-wide. The first and simple milling technologies
produced whole grits and flours or roughly separated fractions contain inner and outer parts of the kernels. In last two centuries in
parallel with the urbanization, more sophisticated and high-capacity milling industry evolved, where the main products were and is
the white products, mainly the starch. Today the usage of whole meal type of products undergoes a kind of renaissance, its increasing
consumption seems to be equal to the growth of healthy food concept. No doubt that the utilization of whole grains, flours and
similar milling products in human nutrition has many positive health effects. However, the extended applications of outer layers of
grains (aleurone, germ, bran) could be very important also from economical and sustainability viewpoints. Therefore the
modernization of traditional and industrial milling processes seems to be more than reasonable for both major and minor cereals.
In last years, a novel milling procedure was developed for producing a special wheat milling fraction containing an elevated amount
of the outer layers of the grain in cooperation of Gyermelyi Zrt, Budapest University of Technology and Economics (Hungary) and
Bhler AG (Switzerland). The new technology was optimized and standardized for nutrient composition. The final product the
aleurone-rich flour- were widely characterized and the results were compared with white flour and whole meal.
The chemical analysis showed much higher protein, fiber, fat and ash and consequently lower digestible carbohydrate content. The
detailed composition of macronutrients such as amino- or fatty acid profile, non-starch carbohydrate and mineral composition
was also determined. The protein fractions were also characterized by SE and RP HPLC and page electrophoresis. The other minor
bioactive components, antioxidants are also presents in higher amount. The detailed rheological study was also executed: mixing and
viscous properties were determined with different methods. It is clear that all protein dependent parameter - water absorption, dough
development time and stability - increased, while the carbohydrate dependent viscous properties showed characteristic alteration
comparing to the same parameters of white and whole meal wheat dough.
The shelf life of aleurone-rich fraction seems to be shorter mainly due to the higher amount of fat (oil) content and biologically
active components. Therefore dry and wet heat treatments were also applied and rancidity and changes in technological parameters
were also followed.
A comprehensive characterization of a bread and egg pasta model products made of the aleurone-rich flour was carried out and the
chemical composition, consistency and sensory properties of final products were also investigated. As a summary of these results, an
additional benefit of the new wheat fraction is the relatively good end product (e.g. bakery and pasta) quality comparing to both
white and whole grain products. It seems that the unique protein and carbohydrate functionality are standing behind the special
technological behavior of newly developed flour.
Finally bakery and dry pasta products were developed on industrial level. The nutritional advantages of new products was
investigated in simplified clinical studies.
Now, the pasta and partly the baked products produced by Gyermelyi Zrt are on the market. In our presentation we give an overview
from the way of developing process with highlighting of some important scientific results.
Keywords: Novel milling technology, wheat aleurone-rich flour, technological functionality, arabinoxylans, bioactive compounds,
bread and pasta products
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Corn (maize) is the preferred raw material for poultry rations. This is due to the fact that corn contains little amounts of non-starch
polysaccharides (NSP) resulting in high metabolisable energy level. However, low grades of wheat and barley, as well as oats and
rye are usually cheaper than corn. Sometimes, these are the only available raw materials and must be included in poultry rations.
Energy levels of these grains are lower than that of corn because they contain high amounts of NSP in form of various gums and
hemicelluloses which also cause digestive problems in poultry.
Enzymes, widely used as feed additives in poultry rearing, break down NSP polymers and make them available. It is not easy to
determine the performance of commercial enzymes by using given enzyme activities. The main reason is that specific substrates and
conditions (pH, temperature) used by activity measurements do rarely represent gastro intestinal system of poultry.
Gastro intestinal system of poultry is defined as process steps like hydrolysis, grinding, acidification, digestive secretions, at certain
pH values and temperatures as well with retention times and an in vitro simulation system for GI tract of poultry is developed.
The ration combination used here comprises corn 33% + 33% wheat + 33% soy bean pulp. 100 g of raw material mixture is grounded
and mixed in a flask with 200 g sterilized water at 42 oC. Commercial feed enzymes are mixed into the flasks by recommended doses
and the digestion is simulated.
Gastro intestinal system of poultry process and in vitro simulation
Beak: Feed and water intake, saliva with amylase; Simulation: Preparation of feed ration, grinding in lab mill
Esophagus: transport
Crop: pH 1,8 with HCl; digestive enzymes: pepsin, retention time 30 min; Simulation: 100 g feed + 200 g sterile water + ENZYME
Proventriculus: pH 1,8 with HCl; digestive enzymes: pepsin, retention time 5 min; Simulation: pH 1,8 with HCl
Grizzard: Grinding and mixing with digestive juices, retention time 25 min; Simulation: Shaking in erlenmeyer flask with glass
marbles
Gall bladder: Bile secretion, Simulation: Pancreas: Protease secretion; Simulation: Duodenum: pH 6,4 with Bicarbonate, retention time 10 min; Simulation: pH 6,4 with Bicarbonate
Small intestine: pH 6,9, peristaltic movement, digestion, nutrient absorption, retention time 240 min; Simulation: pH 6,9 tampon,
incubation on shaker
Ceca: Fermentation; Simulation: Colon: Water absorption, Simulation: Filtration
Cloaca: Excretion, Simulation: Supernatant cooled for further analysis
The flasks are shaken for 30 min. in water bath of 42 oC at crop stage; acidified with HCl up to pH 1,8 at proventriculus stage for 5
min.; regulated to pH 2,5 and shaken severely with glass balls at gizzard stage for 25 min. At duodenum stage pH is raised to 6,4
with bicarbonate for 10 min. At small intestine stage flasks are shaken for 240 min. in water bath of 42 oC at pH 6,9. At large
intestine stage the supernatant is separated from cake by filtration and cooled down for further analysis.
At the end of the digestion elaborated carbohydrates (soluble starch by enzymatic glucose oxidase method and spectrophotometer),
proteins (biuret reagent method) and phosphate (Vanadate-molybdate reagent and spectrophotometer) in the supernatant are analysed
in comparison to control without enzyme addition. This system is used to determine and compare the performance of commercial
enzymes as well to design new feed enzyme combinations.
Keywords: poultry GI tract simulation,feed additive enzymes
206
In a conventional wet milling process maize kernels are initially steeped in an aqueous solution of sulphur dioxide (0.1-0.2%) for a
period of generally 20-60 hours at about 48-54C. After the grains are steeped they are milled and passed through a series of mills
which frees the intact germ from the rest of the kernel. The germ is generally separated by density difference and the fibre is
separated by filtration. The remaining slurry is comprised of starch and protein. In a series of steps, the starch is separated from the
protein by hydrocyclones. The dry steep-water and the fibre fraction (called gluten-feed) are used for animal feeding. However, this
product has a high concentration of phytic acid (or its salts, phytates) a potential inhibitor of mineral availability in animal nutrition.
This investigation involved the inclusion of purified bifidobacterial phytase and a commercial fungal phytase during steeping step at
52C for 24 h, with the aim of evaluating their capacity to reduce phytate contents. In order to study the effect of the steeping pH and
the phytase addition on phytate reduction in the gluten-feed fraction, a factorial design (32) was used. The studied independent factors
were: pH of steeping solution in three levels (4.5, 5.5 and 6.5) and type of phytase in three levels (no enzyme, fungal phytase, and
phytase from Bifidobacterium pseudocatenulatum). The phytase from bifidobacteria was significantly more active at pH 6.5 (61%
phytate reduction compared to the level in the steeped sample without phytase at the same pH). However, the phytate levels in the
fibre fractions were lower in samples treated by fungal phytase during steeping at pH 4.5 (62% phytate reduction compared to the
level found in the steeped sample without phytase at the same pH). These results are in agreement with the optimal pH of each
enzyme and also with their stability: the phytase from bifidobacteria is not stable at 52C during 24 h and thus its effectiveness was
reduced during the process. The residual amount of phytates in the steep-water depended on the pH and the presence of phytases,
being the most effective treatment with bifidobacterial phytase at pH 6.5 (33% phytate reduction compared to the level found in the
steep-water without phytase at the same pH). The phytase inclusion during the steeping step of maize wet-milling could be a
favourable strategy for diminishing phytate levels of gluten-feed by-product. However the advanced hydrolysis will depend on pH,
stability of enzymes and the possible inhibition of SO2 from the steeping solution.
Keywords: Gluten-Feed,Phytic Acid/Phytates,Steeping,Phytases,Maize Wet-Milling
207
Jellies are sugar-based confectionery products widely consumed by children throughout the world. They are mainly composed of
glucose syrup, sucrose and gelatin. Glucose syrup and sucrose concentrations present in the formulation significantly affected quality
characteristics of the jellies as well as gelatin type and concentration. In the present study, the effect of glucose concentrations (100
%, 50 % and 10 % on sugar basis) on the textural and sensory properties of jellies was investigated. Both of the textural and sensory
properties were remarkably influenced by glucose syrup and sucrose concentrations. Hardness value of the jellies including glucose
syrups in concentrations of 100 %, 50 % and 10 % glucose syrups were found to be 265 g, 415 g and 5198 g, respectively. Hardness
value increased with reducing of glucose syrups in the formula. Among the samples analyzed the mostly preferred sample was
determined as the one including 50 % glucose syrup. The results showed that glucose syrup and sucrose concentrations should be
optimized considering quality of the jellies. This project was supported by The Scientific and Technological Research Council of
Turkey (Project No: 1139B411502496).
Keywords: Jellies,Glucose,Sucrose,Texture,Sensory
208
In the present study, the effect of different oils (canola, cotton seed and soybean) with different concentrations on the melting and
color properties of compound chocolate was studied. These oils were added to the palm stearin as a concentration of 2.5, 5.0, 7.5 and
10 % considering total fat amount in the formulation. Chroma, L and hue values of the sample including only palm stearin were
found to be 10.57, 31.58 and 23.82, respectively. These values changed between 10.08-10.67, 33.64-34.75 and 2.48-8.00 for canola
oil including samples, 10.14-11.29, 32.33-35.90 and 0.69-9.59 for cotton seed oil and 10.61-10.94, 34.26-34.83 and 4.26-13.94 for
soyben oil, respectively. Regarding melting characteristics, T0 (temperature at which melting starts), Tend (temperature at which
melting completes) and H values (energy required for melting of chocolate) of the palm stearin including sample were found to be
19.82 C, 39.83 C and 50.37 J/g, respectively. When canola, cotton seed and soybean oils were added at the concentrations of 10 %
in oil base, these parameters changed to 18.30 C, 39.06 C and 36.60 J/g; 17.45 C, 30.90 C and 36.93 J/g and 18.46 C, 38.55 C
and 35.86 J/g, respectively. The results of the present study showed that oils can be used in the compound chocolate formulation with
palm stearin by adjusting their concentration considering melting characteristics. This research was supported by Ministry of Science,
Industry and Technology (Project No: 0833.STZ.2014).
Keywords: Compound chocolate,Oil,Melting,Color
209
A breeding study was conducted in order to develop winter bread wheat lines having low amylose content during 2008-2014 in
Eskisehir. The materials used as donor included three lines one of which is full. The others are partially waxy wheat. The target
group material included five registered winter bread wheat varieties in Turkey.
At the beginning of the study, was made crossing between donor and target group and eight combinations were obtained. Seeds of
each combination were sown next year as F1 progeny.
There were about 3000 plants in each population at F2, F3 and F4 generations in the following years. Breeding process was
conducted with modified-bulk selection method. While plants were being homozygous, on the other hand, the best adaptable
individuals to the environment were selected in this process.
According to morphological appearances, totally 1800 individuals were selected from eight populations which were F4 generation
and planted by hand as individual in one row, with 1 meter. Negative selection was made according to morphological properties.
Remaining 358 lines were taken to micro yield trial in augmented design and evaluated in terms of their technological, agronomical
and pathological properties.
Amylose contents of lines and their parents were determined by spectrophotometric method. While amylose contents of waxy parent
were 9.5-10.1%, target varieties were 27.6%-31.2%.
As a result, there were 11 lines which were amylose contents below 15% (10.4%-14.5%). These low amylose lines grain yield ranged
between 146.2 and 395.5 kg/da (average 333.4 kg/da) four of these 11 lines were found successful due to low amylose content and
other properties. There were also lines with normal amylose content, good bread-making quality and agronomical properties as
secondary outputs of this study.
Success of such specific breeding studies can be increased by using valuable genetic materials and strengthening by advanced test
methods.
Keywords: Winter bread wheat,breeding,amylose,waxy,quality
210
211
Effect of Temperature during Shooting and Grain Filling Period on Yield and Some Quality
Parameters of the Bread Wheat Triticum aestivum L.) Cultivars
Irfan ZTRK1, Turhan KAHRAMAN2, Remzi AVCI1, Vedat alar GRGN1, Orhan Onur AKIN3, Blent
TUNA4, Adnan TLEK4
1
Temperature is one of the important abiotic environmental factors may influence bread wheat quality parameters during shooting and
grain filling period in Trakya region. It was investigated effect of the temperature, in April and May, to quality parameters of the
bread wheat (Triticum Aestivum L.) cultivars. Mean and maximum daily temperature in April, May and June (from shooting up to
grain filling period) were taken in experimental field. This research was established with 25 genotypes in completely randomized
blocks experimental design with 4 replications in Edirne, between 2004-2005 and 2014-2015 growing seasons. Four cultivars;
Aldane, Selimiye, Pehlivan and Gelibolu were selected from this experiment, and grain yield, thousand kernel weight, test weight,
protein and gluten value, hardiness and sedimentation value and relationship amongst these traits were investigated.
It was found significant relation among investigated parameters based on temperature with yield, and quality traits. The mean and
maximum temperature in April positively affected and increased thousand kernel weights. It was found negative relation between
temperature and test weight except maximum temperature in April but not significant. Mean temperature in May (r = -0.367) and
maximum temperature in June (r = -0.339) negatively affected and decreased test weights. There was negative relation between mean
temperature and protein content in April (r= -0.337), May (r= -0.454), and June (r= -0.312). Also maximum temperature in June (r= 0.347) has negatively affected and decreased protein value in bread wheat cultivars. It was found similarly relation between mean
and maximum temperature with gluten, gluten index, hardiness and sedimentation so increasing in high temperature reduced these
parameters. Also, there was highly significant correlation between protein and gluten (r= 0.970**), hardiness (r= 0.903**), and
sedimentation (r= 0.765**).
Mean temperature in April (r= 0.264), and mean (r= 0.226) and maximum temperature (r= 0.316) in April and May positively
affected grain yield. Increasing in temperature in June during grain filling period decreased grain yield, also, there was positive
relation between thousand kernel weight and test weight.
Keywords: Bread wheat, cultivar, temperature, yield, quality characters
212
Stability Parameters and Effect of the Drought Application in Different Growth Stage on
Some Quality Characters of Bread Wheat (Triticum aestivum L.) Genotypes
Irfan ZTRK1, Kayhan Ziya KORKUT2
1
Fluctuation of the rainfall during grain filling period is one of the major limiting factors of wheat quality characters in Trakya region.
Also, identification of the genetic stability and adaptation of released varieties are very important for their producing region. It was
investigated that drought effect in different plant growth stages to some quality parameters and to some bread wheat genotypes. This
research was conducted in 2008-2009 and 2009-2010 during two years and 15 genotypes are planted in completely randomized
blocks design in split plot with three replications. Drought treatments are placed on main parcel and genotypes on the sup-plot. Five
treatment, three of them drought stress applied from shooting up to physiological maturating stage, were used in various plant growth
stage. In this research thousand kernel weight, test weight, protein value, hardness, gluten value and sedimentation and correlation
among these characters with stability parameters were investigated.
Grain protein content, gluten value, grain hardness and sedimentation value were negatively affected under fully non-stress
condition. The highest protein content, gluten and hardness were obtained under non-irrigation condition from heading up to
physiological maturation stage. It was determined that the highest test weight and thousand kernel weight under fully non-stress
conditions. The highest sedimentation was determined under without treatment condition. Also, stability parameters investigated and
according to thousand kernel weight; Pehlivan, Aldane and BBVD7 cultivars well adapted to overall environmental condition.
Gelibolu, Kate A-1, and Pehlivan cultivars were well adaptable to overall environmental conditions for test weight. Under overall
environmental conditions Flamura-85 had the highest protein content. According to sedimentation Aldane was very suitable to fertile
environmental condition and, for gluten value Selimiye and Flamura-85 were medium adapted to overall environmental conditions.
According to quality parameters investigated in this study, and drought treatment, Aldane was the best performing cultivar and
limitation of the irrigation during grain filling period increased grain quality parameters excepted thousand kernel weight and test
weight.
Keywords: Bread wheat, quality, drought application, stability parameters
213
Determining the Diversity of Bread Wheat Variteties on Yield and Quality Traits at Rainfed
and Irrigated Conditions
Seydi AYDOGAN1, Mehmet SAHIN1, Aysun GOCMEN AKCACIK1, Berat DEMIR1,
Sumerya HAMZAOGLU1, Seyfi TANER2
1
Quality and Technology Department, Bahri Dada International Agricultural Research Institute, Turkey
2
Aksaray MYO, Aksaray University, Turkey
This study was conducted with 7 bread wheat varieties in rainfed and irrigated conditions at Bahri Dagdas International Agricultural
Research Institute as a randomized complete block design with three replications. Grain yield, thousand grain weight, protein
content, Zeleny sedimentation value, bread weight, bread volume and farinograph traits were investigated. Significant differences
between the varieties were determined in terms of investigated traits in rainfed and irrigated conditions. Bread volume, farinograph
development time, protein content and Zeleny sedimentation value have provided. Bread volume, farinograph development time,
protein content and Zeleny sedimentation were determined as 507 cc, 9.2 min, 13.6% and 46.8 ml in rainfed conditions and 495 cc,
6.7 min., 12.3% and 44.0 ml in irrigated conditions respectively. According to the results; the effect of the growing conditions was
statistically significant on wheat quality.
Keywords: Bread wheat,bread volume,farinograph
214
1
Plant Pathology, Field Crops Central Research Institute, Turkey
Quality Assessment and Food, Field Crops Central Research Institute, Turkey
Quality analyses and determining reaction of rust diseases are very important at the wheat breeding programmes to select promising
lines. Aim of this study was to determine reactions of 7 selected bread wheat genotypes having good quality values at physical
characteristics, protein content, gluten content and rheological parameters to local rust populations. Reactions of genotypes were
determined at the seedling stage for Yellow rust (YR; Pst), Stem rust (SR; Pgt) and Leaf rust (LR; Pt) in Ankara and at the adult
plant stage for YR and SR in Ankara and for SR in Kastamonu 2013-2014 growing season. At the seedling stage, 5 genotypes were
found as resistant to YR but all genotypes were determined susceptible to LR and SR. At the adult stage, only 4 genotypes were
determined resistant to YR. These 4 genotypes were selected for next yield trial. Besides, they were sent to diseases and quality
observation nursery trials to be used in crossing.
This study was financed and supported by General Directorate of Agricultural Research and Policy of the Ministry of Food, Agriculture and
Livestock of Turkey (Project no: TAGEM/TBAD/14/A12/P01/002).
215
Quality Assessment and Food, Field Crops Central Research Institute, Turkey
2
Plant Pathology, Field Crops Central Research Institute, Turkey
Bread wheat is important cereal crop in Turkey. Rusts (caused by Puccinia spp.) are significant fungal diseases affecting quality and
yield on the Central Anatolian Plateau. Aim of this study was to determine the reactions of 24 genotypes to local rust populations at
the seedling stage (for Pst, Pgt and Pt) in Ankara and at the adult plant stage (for Pst and Pgt) in Ankara (YR;Yellow rust, SR; Stem
rust) and Kastamonu (SR) during 2013-2014 growing season. In this study, rust reactions were determined at selected 24 bread wheat
genotypes according to quality parameters having test weight (75.5-80.4 kg/hl), mixographe (3.5-6.0), Zeleny sedimentation (57-65
ml). These materials were developed by Field Crops Central Research Institute (FCCRI) Department of Quality Assessment and
Food.
For seedling test; the seedlings were inoculated with local Pgt, Pt (LR; Leaf rust) and Pst populations. Yellow, leaf and stem rust
developments on each entry were scored after 14 days with 0-9 and 0-4 and scale for yellow rust and leaf-stem rust, respectively. For
adult plant test; the genotypes were inoculated with local Pst (YR) and Pgt (SR) populations. Yellow and stem rusts developments on
each entry were scored using the modified Cobb scale. Coefficients of infections were calculated and values below 20 were
considered to be resistant.
At the end of this study to determine rust reactions on 24 quality bread wheat lines; at the seedling stage, 8 (33%), 6 (25%) and 6
(25%) genotypes were determined as resistant to YR, LR and SR, respectively while at the adult stage, 10 (42%) and 0 (0%) lines
were found resistant to YR and SR, respectively. These 8 and 6 materials which have been selected according to resistance for YR
and LR respectively were selected for next yield trial. In addition to these materials can be used in disease and quality crossing
studies.
This study was financed and supported by General Directorate of Agricultural Research and Policy of the Ministry of Food, Agriculture and
Livestock of Turkey (Project no: TAGEM/TBAD/14/A12/P01/002).
216
Evaluation of Some Wheat Genotypes for Bread Quality and Grain Yield in Irrigated
Conditions
Ayten SALANTUR1, Asuman KAPLAN EVLICE2, Aliye PEHLVAN2, Turgay ANAL2, Ouz ACAR2,
Ismail Hakk BOYACI3
1
The aim of this study was to evaluate the bread quality and grain yield of 24 genotypes obtained from wheat breeding program of
Field Crops Central Research Institute. The wheat samples were grown in 2 different locations at irrigated conditions in 2013-2014
growing season. Firstly grain yields of wheat were determined. Later, the wheat samples were analyses for thousand kernel and
hectoliter weights, kernel hardness, and kernel diameter. Kernel protein content was determined at wholemeal. Then the samples
were milled into flour to determine Zeleny and modified Zeleny sedimentation values, gluten contents and index, Glutograph,
Alveograph and Farinograph parameters. When all quality analyses carried out evaluated together; lines numbered with 4, 16 and 23
had better bread quality as compared to the standard varieties. According to grain yield, lines numbered with 13, 6 and 21 got the
highest grain yields while lines numbered with 11, 1, 24, 4 and 14 had similar grain yields with standart varieties at the trial. As a
result, among those advanced lines, the only one numbered 4 had better bread quality and grain yield as compared to the standard
varieties.
This research was a part of 1003 project (113O115) supported by TUBITAK.
217
218
219
Influence of HMW and LMW Glutenin subunits on Wheat Quality Parameters of CIMMYT
Germplasm.
Hector GONZALEZ-SANTOYO1, Carlos GUZMAN1, Ravi SINGH2, Enrique AUTRIQUE2, Suchismita
MONDAL2, Roberto Javier PEA2
1
Wheat contributes between 10-20% of the daily caloric intake in people from more than 60 countries. Common wheat (Triticum
aestivum) is mainly consumed in the form of diverse variety of breads. Therefore, the bread making quality attributes of wheat are of
great importance for the milling and baking industries, and these are commonly considered in wheat trading. Different chemical and
biochemical changes occur during dough mixing, fermentation, and baking, and these changes are mainly determined by the gluten
proteins, gliadin and glutenin. These gluten proteins confer to the dough its unique visco-elastic properties: dough elasticity and
extensibility.
The gliadin represents a highly polymorphic group of monomeric proteins, while the glutenins comprise a heterogeneous mix of
polymeric proteins, which are divided in High- (HMWG) and Low- (LMWG)Molecular Weight Glutenins, controlled by the Glu-1
and Glu-3 loci, respectively. .
The objective of this study was identifying which HMWG and LMWG subunits have more influence on several dough viscoelastic
parameters on recently developed CIMMYTs bread wheat genotypes. For this purpose Fifty-four bread wheat varieties were grown
with two replicates, under 6 different field management conditions, over two cropping cycles (2012 & 2013) in the northwest of
Mexico. The samples obtained were analyzed in relation to HMWG and LMWG subunit compositions were by SDS-PAGE and for
different quality traits: Mixograph Torque (MIXTORQ), Gluten Strength (ALVW), Gluten Tenacity/extensibility Ratio (ALVPL)
and Bread Loaf Volume (LOFVOL). .
The relationship between individual and combined glutenin subunit composition and each quality trait was determined. The HMWG
subunits 1, 17+18 and 5+10, controlled at the Glu-1 loci, were the most commonly associated to high dough strength and 13+16 of
Glu-B1, f of Glu-A3 and e of Glu-D3 the most associated to gluten extensibility.
The strong relationship between glutenin subunit composition and dough viscoeladstic traits, confirms that SDS-PAGE is a highly
reliable tool that contributes greatly in the development of high-quality wheat varieties, as it l allows selecting parental genotypes
possessing the best glutenin subunits, to introduce them in the newly developed germplasm in a wheat breeding program.
Keywords: Wheat Quality / Glutenin Subunits / High Molecular Weight / Low Molecular Weight
220
221
Response of the Quinoa Genotypes to Different Locations by Grain Yield and Yield
Components
Ismail NANEL1, Abdulkadir TANRIKULU2, Tevrican DOKUYUCU2
1
In this study, the response of some of the quinoa genotypes (7 genotypes) to different locations was explored. Experiments were
carried out in two different locations (AmasyaGmhacky (altitude 820 m) and Tokat-Kazova (altitude 560 m). Locations were
distinctive for climatic, soil and adaptation conditions. The experiments were designed in a randomized complete block design with
two replications. Seeds were sown with a density of 500 seed per square meter. Fertilizer rates were applied as 90 kg N and 60 kg
P2O5 per hectare.
This study explored some of the traits such as vegetatif period (VP), days to maturity (DM), plant height (PH), the main panicle
length (MPL), hectoliter weight (HW), the panicle number per plant (PN/Plant), thousand seed weight (1000-SW), the number of
plant per square meter (PN/m2), grain yield (GY), seed bark (pericarp) thickness(ST) were evaluated.
The average of genotypes, locations as well as GxL interactions were significantly different for all evaluated traits. The highest grain
yield was obtained from C. Quinoa Ames genotypes with 471.5 kg/da at Amasya-Gmhacky location. The lowest grain was
obtained from C. Quinoa (black) with 121.5 kg/da at Tokat-Kazova location. Genotypes were changed between 76-93 days for VP,
was also changed between 106-127 days for DM, 35-93 cm for PH, 12-35 cm for MPL, 63-65 kg for HW, 9-23 for PN/plant, 1.0-3.0
g for 1000-SW, 17-35 for PN/m2, 0.018-0.217 cm for ST. AmasyaGmhacky location had higher values than Tokat-Kazova
location for all investigated traits. AmasyaGmhacky location was more suitable for quinoa growing.
Keywords: Chenopodium quinoa Wild.,Genotype,Location,Yield,Yield components
222
223
Protein Fractions Explaining the Variation for Loaf Volume in South African Hard Red
Wheat Cultivars
Barend WENTZEL1, Maryke LABUSCHAGNE2, Angeline VAN BILJON2, Mard BOOYSE3, Christina
MILES1
1
Crop Improvement, Agricultural Research Council - Small Grain Institute, South Africa
2
Plant Breeding, University of the Free State, South Africa
3
Biometry, Agricultural Research Council - Biometry, South Africa
The aim of the study was to determine the influence of flour protein content (FPC) and protein composition on loaf volume (LFV).
Cultivars were evaluated over two regions. The molecular weight distribution of unreduced wheat proteins was determined by means
of size-exclusion HPLC (SE-HPLC). Protein fractions were measured as SDS-soluble and SDS-insoluble for proportional and
quantitative variation. The optimised straight dough method was applied for bread making. Combined Pearsons correlation was
significant (r = 0.749***) for FPC and LFV. Correlations between FPC and LFV varied for individual cultivars from r = 0.91*** to
not significant. Stepwise multiple linear regression analysis indicated that FPC could explain variation for LFV in one of the cultivars
for a specific region, while protein fractions were the main contributors to variation in the remaining cultivars. Proportional and
quantitative variation in separate protein fractions contributed positively and negatively to variation in LFV. Contributions varied
between cultivars and regions. Unextractable polymeric proteins did not explain variation in LFV.
Keywords: Loaf volume,flour protein content, protein composition,molecular weight distribution,correlations,stepwise multiple
linear regression
224
Climate Change Impact on Bread Wheat in an Irrigated Area by Treated Waste Water in
Medjerdas Lower Valley in Tunisia
Saida SALAH MLAOUHI1, Abdelhamid BOUJELBEN2, Mohamed ELLOUMI3
1
We studied the long term effects of climate change on bread wheat in an irrigated public land located in Medjerdas lower valley,
Tunisia. It was created for forage and grain crop intensification using treated waste water for irrigation as an alternative to
conventional water.
Two (2) representative farms, EXP11 and EXP48 were selected using a typology and a survey in the study area. Farms soil
granulometry and climate data as well as the physiological parameters of the bread wheat grown in these farms were then collected.
To study the long-term response of bread wheat, the "CropSyst" model was used. It is usually used to evaluate different cropping
systems. It is also able to simulate crop for several consecutive years and establish the relationship between crop productions
input/output.
Initially, we kept unchanged the production techniques that are usually applied by the selected farms (same doses of fertilizers and
irrigation water), and we used collected data to build basic agronomic models.
Then, we used a 26 years period actual location and climate data of the study area to generate climate data 30 years (2011 to 2040)
using a sub-program called "ClimGen" within the "CropSyst model. Similarly, we generated climate data for the same period
investigating 2 different scenarios SC2 and SC3 of increasing temperature by 1 and 2C. SC1 is the control scenario.
We have also investigated four (4) different irrigation techniques (scenarios 4 to 7) where we have increased the current water
irrigation doses by 20% (SC4), 40% (SC5, 60% (SC6) and 100% (SC7). We have then run long-term simulations to study bread
wheat yields and climate change effects.
The analysis of simulated bread wheat yields per decade allows the description of their changes over time.
During the first decade, and regardless the temperature increase (SC1), average simulated bread wheat yields for both farms are
respectively about 3 and 2.6 tons/ha.
They decreased in the second decade by about 0.1 and 0.3 tons/ha. That is approximately 4 and 11%, compared to the first decade.
During the third decade, yields decreases for both farms were around 0.5 ton/ha. Thus, accusing reductions of about respectively 17
and 21% compared to the first decade. Compared to the second decade, decreases in the third decade were about 0.4 and 0.3 ton/ha.
That is about 13 and 11%, respectively.
Simulated bread wheat yield averages declined in the second decade as a result of temperature rise by 1C (SC2). They were about
0.3 and 0.2 tons/ha, respectively. They declined by about 9% for both farms.
During the third decade, yields declined by about 0.6 and 0.3 ton/ha, which are about 18 and 13%, compared to the first decade. Such
declines were about 0.3 and 0.1 ton/ha compared to the second decade. This represents approximately 10 and 4%.
A possible rise in temperature by 2C (SC3), average bread wheat yields will decline during the second decade by approximately 0.3
and 0.1 ton/ha, respectively amounting about 12 and 6%, compared to the first decade.
Yield declines for both farms in the third decade, will be about 0.5 and 0.2 ton/ha, compared to the first decade, and about 0. 3 and
0.1 ton/ha compared to the second decade. Percentages of declines in the third decade were 2 and 13% and 13 and 8%, compared to
the first and second decades, respectively.
Adjusted average yields as a result of increasing the amount of irrigation water are about 3.4 and 4 tons/ha. To reach these yields,
both farms should double the initially applied doses of irrigation water (SC7).
Results showed that using treated waste-water for cereal complementary irrigation can increase crop yields. Thus, it can be concluded
that waste-water may constitute an alternative water resource, which can be used for crop production. It s also represents a potential
way to mitigate the negative effects of climate change on grain and forage crops, while preserving the environment.
Keywords: Bread wheat, climate change, simulation, Cropsyst, irrigation, treated wastewater
225
Department of Agricultural Biotechnology, National Academy of Agricultural Science, RDA, Republic of Korea
2
Crop Improvement and Genetics Research, USDA-ARS, Western Regional Research Center, USA
Although it is well known that low-molecular-weight glutenin subunits (LMW-GS) affect bread and noodle processing quality, the
function of specific LMW-GS proteins remains unclear. It is important to find the genes that correspond to individual LMW-GS
proteins in order to understand the functions of specific proteins. The objective of this study was to link LMW-GS genes and
haplotypes characterized using well-known Glu-A3, Glu-B3 and Glu-D3 gene specific primers to their protein products in a single
wheat variety. A total of 36 LMW-GS genes and pseudogenes were amplified from the Korean cultivar Keumkang. These include 11
Glu-3 gene haplotypes, two from the Glu-A3 locus, two from the Glu-B3 locus and seven from the Glu-D3 locus. To establish
relationships between gene haplotypes and their protein products, a glutenin protein fraction was separated by two-dimensional gel
electrophoresis (2-DGE) and 17 individual protein spots were analyzed by N-terminal amino acid sequencing and tandem mass
spectrometry (MS/MS). LMW-GS proteins were identified that corresponded to all Glu-3 gene haplotypes except the pseudogenes.
This is the first report of the comprehensive characterization of LMW-GS genes and their corresponding proteins in a single wheat
cultivar. Our approach will be useful to understand the contributions of individual LMW-GS to the end-use quality of flour.
Keywords: Wheat, LMW-GS, End-use quality
226
Presented is an overview of instrumentation developed for single seed measurement by the Engineering group of the Stored Product
Insect and Engineering Research Unit, USDA-ARS, Manhattan, Kansas, USA. Much of this work is done in collaboration with
geneticists and breeders for advancing seed development. Sensing technologies have consisted of novel near-infrared (NIR)
spectroscopic methods with fast throughput, high-speed visible camera inspection, low cost visible and near infrared sensors and
automated weighing systems. Various single seed handling methods have also been developed or adapted and utilized for different
needs. NIR reflectance methods have been used for compositional measurement of protein and oil in soybeans, wheat protein, and
lipids and -glucan content in oats. Physical characteristics can also be measured by NIR and include wheat and maize hardness, seed
weight, maize kernel density and volume relative to micro-computed tomography measurements. NIR has been used for defect
detection in wheat including levels of wheat sprouting, black tip damage and levels of deoxynivlanol (DON) to estimate fusarium
head blight (FHB) resistance in wheat. Imaging methods can be used for shape measurement of seeds and sorting visual differences
that may be caused by genetics or susceptibility to fungal damage; sorting red from white wheat, or vise-versa, on breeders samples
is one such example. Weight measurements are useful to define seed size which can affect milling operations, agronomic yield and
usefulness in some end products. Characteristic relationships between size and compositional values can also provide phenotypic and
genotypic relationships such as those found for soybean oil, protein content and seed size.
Keywords: single-seed, imaging
227
228
229
Determination of Changes in the Fatty Acids of Durum Wheat Due to Spike Germination
M. Sertac OZER1, M. Reis AKKAYA2, Hasan AY3, Hatice YUCEL3, Osman KOLA4
2
1
Food Engineering, Cukurova University, Turkey
Food Engineering, Turkish Ministry of Food, Agriculture and Livestock, Turkey
3
Field Crops, Turkish Ministry of Food, Agriculture and Livestock, Turkey
4
Food Engineering, Adana Science and Technology University, Turkey
As a result of global warming, spring rains has started to fall in summertime and rains falling in summer cause spike germination in
mature wheat which is to be harvested. This study was conducted in order to determine the changes in fatty acid compositions of
durum wheat after spike germination.
In this study, 15 different durum wheat species were used. In this two years-long study, a control parcel and an artificially wetted
parcel were constructed for each wheat species. Control parcels were harvested right at the harvest time. Parcels which had been
wetted 6 hours in a day for 7 days using Mini Sprinkler irrigation system before harvest served as artificially wetted parcels.
Artificially wetted parcels were left to dry and then harvested. For each species, samples from control and wetted parcels were
collected. Oils from the samples were extracted by soxhelet extraction method and fatty acid compositions of the oils were then
determined by gas chromatography.
In this study, average oleic acid content of wheat samples with spike germination were found to be 19.19% while average oleic acid
content of control samples were 20.24%. Besides linoleic acid content of control samples and samples with spike germination were
found to be 53.59% and 54.68%, respectively. Percentage of linolenic acid in control samples were 5.01% yet 5.16% in germinated
spike samples. Palmitic acid percentages were 16.07% in control samples and 15.73% in germinated spike samples. Stearic acid
content of both control and germinated spike samples were found as 1.26%. As a result, oleic acid contents of durum wheat
decreases, linoleic and linolenic acid contents however increases significantly.
Keywords: Key words: Durum wheat, spike germination, fatty acids, oleic acid.
230
Effect of Soil and Foliar Late-Season Nitrogen Application on Rheological Parameters and
Gluten Content and Composition in High Protein Wheat.
Massimo BLANDINO1, Simona BELLION1, Federico MARINACCIO1, Giovanna VISIOLI2,
Nelson MARMIROLI2, Amedeo REYNERI1
1
High grain protein content (GPC) is a desired trait for improver common wheat classes (Brown et al., 2005). Nitrogen (N)
fertilization, and in particular the late-season application, through granular top-dressed fertilizer between booting and heading stages
or through foliar fertilizer at wheat flowering, is the main factor affecting storage proteins as well as the technological quality of the
derived flour (Blandino et al., 2015). The aim of this study was to compare the effect of late-season N fertilization strategies, through
granular top-dressed soil or foliar applications on grain protein content and composition and the consequent rheological parameters.
Field experiment were set up over 2 growing seasons in North West Italy. In each site the effect of N fertilization (5 treatments) was
evaluated on 2 common wheat cultivars, following a full factorial scheme with 4 replication. 4 late-season N (30 kg N ha-1) treatment
were applied: soil-applied ammonium nitrate or urea at early heading stage, and foliar sprayed at flowering (liquid urea or
commercial N foliar fertilizer with mainly ureic N). All these treatments were compared to a control without N fertilization after the
vegetative growth stages. Before the late-season distribution, from tillering to stem elongation stage, a total of 140 kg N ha-1 was
applied to all compared treatments as ammonium nitrate. The following parameters have been recorder for both crops: flag leaf
greenness (NDVI vegetative index), flag leaf burn severity, grain yield, test weight (TW), thousand kernel weight (TKW), GPC,
gluten content, alveographic and Mixolab parameters. Moreover an analysis of reserve protein fractions has been performed on flour
samples trough sequential extraction in alcohol and reducing agents and spectrophotometric detection (Bradford method).
In all the experiments, the grain yield, TW and TKW were not affect by late-season N fertilization, although the foliar fertilizer
application resulted in leaf burn severity of 11.6% (foliar urea) and 10.4% (commercial foliar fertilizer). The use of top-dressed soil
ammonium nitrate or the foliar application at flowering resulted in a significant increase of GPC (+0.97%) and flour strength W,
(+22%) compared to the untreated control, while the qualitative enhancement obtained through soil application of granular urea was
significantly lower (GPC + 0.56%; W + 12%).
In gel-separation and quantification by densitometry analysis of gliadins and low (LMW-GS) and high (HMW-GS) molecular weight
glutenins showed that ammonium nitrate fertilization increases in abundance the gliadin fraction (by inducing in particular the 31.5
kDa gliadin subunit) and the LMW-GS fraction (by inducing subunits with MW lower than 32.5 kDa). Foliar N application led to a
significantly general increase of both HMW and LMW-GS, while the use of granular urea led to a lower increase of all gluten protein
fractions.
As was expected, the application of a N foliar fertilizer at anthesis increase GPC, nevertheless the different fertilization strategies
resulted in a different improvement of the rheological parameters. These differences could be correlated to a different effect on the
occurrence of protein fractions related to the effectiveness and the timings of nutrient provision.
Keywords: Triticum aestivum, high protein wheat, gluten, nitrogen fertilization, alveograph, Mixolab.
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232
Changes in the Phenolic Acids Content and Antioxidant Activity in Colored Maize Grain
During Kernel Development and Analysis of the Correlation with Mycotoxin
Contamination at Harvest Maturity.
Debora GIORDANO1, Massimo BLANDINO1, Amedeo REYNERI1, Trust BETA2
1
Maize (Zea mays L.) is one of the most varied grain crops that is widely cultivated and consumed worldwide. Maize red and pink ear
rots are two of the major fungal diseases affecting maize production worldwide. The predominant species responsible for maize red
ear rot in Europe are Fusarium graminearum and Fusarium culmorum, whereas pink ear rot is caused by Fusarium verticillioides and
Fusarium proliferatum. These pathogens could be responsible for the production of mycotoxins such as deoxynivalenol (DON) and
fumonisins (FUM). The identification of naturally occurring mechanism in plants that lead to reduced mycotoxin accumulation has
gained a lot of interest. Several constitutive or pathogen-induced plant endogenous compounds, such as phenylpropanoids, reduce in
vitro fungal growth and mycotoxin accumulation1.
In this investigation, maize ears were randomly handpicked from plants at four growth stages, namely: end of the silking stage (about
5 days after silking (DAS)), blister stage (about 7 DAS), dough stage (about 32 DAS) and harvest maturity (about 75 DAS). The aim
of this study was to determine the evolution of phenolic acids and Total Antioxidant Activity (TAA) during kernel development of
four maize open-pollinated varieties and two representative hybrids, cultivated at the same site and characterized by a wide range of
colors (dark red, red, yellow and white) in order to evaluate if they could have a protective effect towards mycotoxin contamination.
TAA, measured by the QUENCHER method2, showed significant differences among maize types at different stages of development.
In general the highest TAA was observed at the beginning of kernel development. At the dough stage, the TAA decreased 2 to 5
times less than values detected at the blister stage. The lowest TAA was observed for all maize types at the harvest maturity.
Total free and cell wall-bound phenolic acids were quantified by a spectrophotometric method, while phenolic acid profile was
analyzed by LC-MS/MS analyses. The content of total cell wall-bound- was higher than the total free phenolic acid in agreement
with previous results both for maize3 and other cereal samples4.
Total cell wall-bound- and free phenolic acids ranged from 1.88 to 12.52 mg g-1, and from 0.23 to 6.54 mg g-1 of dry weight,
respectively depending on the type of maize and kernel stage. On average, the dark red variety showed the highest total cell wallbound and free phenolic acid content at all stages of kernel development, while the white hybrid exhibited the lowest one. Similar to
results on TAA, the highest total cell wall-bound and free phenolic acid concentrations were observed at the end of the silking stage
and at the blister stage. On average, a significant decrease in content of both total cell wall-bound and free phenolic acids was
observed at the dough stage and at harvest maturity. Ferulic, p-coumaric and caffeic acid were the major cell wall-bound phenolic
acids during kernel development, but their relative proportions changed depending on the stage of development. Chlorogenic acid
was the main free phenolic acid detected during kernel development followed by ferulic acid and vanillic acid, the latter of which
was detected mainly at the beginning of kernel development.
DON and FUM contamination of samples collected at harvest maturity was analyzed by LC-MS/MS. Significant negative correlation
was observed between free phenolic acids and TAA at the beginning of kernel development and DON contamination at harvest
maturity, while no significant correlation was observed with FUM contamination. Therefore, the higher the free phenolic acid
concentration at the beginning of kernel development, the lower the DON contamination at harvest maturity. Moreover results
suggest that both free chlorogenic and ferulic acid, in particular, could be related to ear rot resistance. The findings on phenolic acids
provide insight into their evolution during kernel development, evidence of their correlation with mycotoxin contamination and
information about bioactive compound content of maize varieties and hybrids characterized by a wide range of color.
Keywords: Zea mays, colored maize, kernel development, phenolic acids, total antioxidant activity, deoxynivalenol, fumonisins.
233
Efficient Screening Method Against Saline Conditions at Early Growth Stages in Maize (Zea
mays L.)
Muhammad ASLAM1, Sarfraz AHMAD1, Zubair IQBAL1, Muhammad AMIR MAQBOOL1,
Sana-e- MUSTAFA2
1
2
Maize is an important cereal crop and ranks 3rd after wheat and rice. It is highly polymorphic and multipurpose crop. Among abiotic
stresses, salinity is one of the most important stresses widely distributed in the world. Growth and development of maize is adversely
effected by salinity stress so, there was need to develop efficient screening methods for early assessment of tolerance. In current
study all of the three different experiments were conducted for comparison of 20 genotypes and four treatments (normal, 4 dS/m, 6
dS/m and 10 dS/m) and to establish screening method at early growth stage in maize against saline conditions. In Experiment-1, Na+
and K+ contents of grains were estimated after five days treatments with four subjected saline solutions. In experiment-2, treatment
days were expanded up to 20 days and data evaluation was made against standards like time to start germination, time to 50%
germination (T50), final germination percentage (FGP), radicle length, plumule length, Na+ contents and K+ contents. Treatments time
was extended up to 40 days (up to three leaf stage) in hydroponic solution in third experiment and data were collected for shoot
length, root length, shoot fresh weight, root fresh weight, total seedling biomass, leaf temperature, leaf chlorophyll contents, Na+
contents, K+ contents, and Na+/K+ ratio in leaves. Analysis of variance, Tukey mean comparison and Integrated Scoring were used
for evaluation of treatment responses. Analysis of variance showed significant differences among genotypes, treatments and
interactions for all traits of three experiments. Tukey mean comparison showed that there was decrease in final germination
percentage (FGP), radicle length, plumule length, K+ ion concentration, shoot length, root length, shoot fresh weight, root fresh
weight, total seedling biomass and leaf chlorophyll contents but increase in time to start germination, time to 50% germination (T50),
leaf temperature, Na+, Na+/K+ ratio with increase in salinity levels. Integrated scoring was used to categorize the genotypes into
susceptible, moderately tolerant and tolerant groups. Results showed that screening and selection at early growth stages is equally
effective for selection of tolerance and susceptibility.
Keywords: Maize, Salinity, Screening
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Cereal Breeding Department, Agricultural Research, Education and Extension Organization (AREEO), Dryland Agricultural
Research Institute (DARI), Iran
2
Agricultural Biotechnology Department, Maragheh Islamic Azad University, Iran
3
Plant Breeding and Biotechnology, Faculty of Agriculture, Urmia University, Iran
The improvement of barley yield has been possible through quantitative trait loci (QTLs) analysis that control heritable variability of
the traits and physiological mechanisms that determine grain yield under drought constraints. This can assist breeders accelerate the
release of cultivars better able to cope with drought stress. With the aim of developing molecular markers for morphological traits in
barely, a population of 148 doubled-haploid lines derived from a cross between Clipper and Sahara 3771 was screened in the
glasshouse (in CRD with 2 replications) for the morpho-physiological traits and grain yield. Wide genetic variation was found among
the DHs for the all measured morphological traits and grain yield, with considerable transgressive effect. For the measured traits,
total of 27 QTLs were mapped on 1H, 2H, 3H, 4H, 5H, 6H and 7H chromosomes that was explaining 3-69% of total phenotypic
variation. Four regions were found to be associated with grain yield, and the most effective one was flanked by the morphological
marker for six/two rowed ear-types vrs1 and RFLP marker XksuF15. These four regions accounted for 38% of the total variation in
grain yield. Significant positive correlation was found between grain yield and seed number per plant, which was supported by
significant overlap between the respective QTLs, suggesting common physiological and/or genetic factors controlling these traits.
Few genomic regions (chromosomes 2H, 5H and 6H) were found to harbor clusters of QTLs for grain yield and other morphological
traits. For example, fertile spike, thousands kernel weight and grain yield were controlled by one QTL flanked by PSR167 and
TAM10 markers on chromosome 6H. In short, the identified major effect QTLs for the morpho-physiological traits affecting grain
yield may facilitate the use of molecular markers in barley breeding programs to release new drought tolerant barley varieties.
Keywords: QTLs, Morpho-physiological traits, barley (Hordeum vulgare)
238
The Wild and Synthetic Wheat Classification on Mineral Composition: Resourses and Donors
Aigul ABUGALIYEVA1, Timur SAVIN1, Ismail CAKMAK2
1
Laboratory of biochemistry and grain quality, Kazakh Research Institute of Agriculture and Plant Growing, Kazakhstan
2
Faculty of Engineering & Natural Sciences, Sabanchi University, Turkey
At the present time with the introduction of new technologies more urgent question of targeted search and gene transfer specific
traits. It is preliminary necessary identify the sources and donors, including among the wild relatives and create an introgressive
wheat hybrids. These valuable forms can be used as an independent object of environmentally sustainable agricultural systems, as
well as an effective breeding (transitional) bridge for transmission of useful genes into the wheat genome.
The content of macro- and microelements in the grain - determined (ICP-AES); protein content in the grain and the protein fractions
content (Osborne) determined by Kjeldahl method.
Wild wheat relatives researched by content of N, P, K, S, Mg, Ca, Mn, Fe, Zn, Al, Cd, Cu in the grain. All studied Aegilops
characterized with a higher iron and zinc content except Ae.triaristata. To the high levels of Fe and Zn content in the Aegilops grain
was corresponded to the maximum content of other elements K to 5484 mg/kg, P to 5749 mg/kg, Mg up to 2102 mg/kg, S - up to
2775 mg/kg, Ca up to 1009 mg/kg, Mn - 78 mg/kg.
The wheat and its wild relatives mineral composition study has revealed a high level of all elements for Ae.triuncialis and Ae.ovata
and the general increased background for the relatives of modern varieties Tr.aestivum. Aegilops are the sources of the max of
elements content: Ae.Triuncialis> Ae.ovata (K, P, Mg, Fe, Zn)> Ae.cylindrica (Fe, Mn)> Ae.triaristata (S)> Ae.squarossa (Ca ).
In our studies have shown that the most favorable ratio of calcium to phosphorus is typical for the species Ae.triuncialis (1: 5.7);
Ae.cylindrica (1: 6.0); Tr.turgidum (1: 6.0); Tr.persicum (1: 5.7); with a maximum of 1:19 (Tr.compactum) and 1: 16,0 (Tr.spelta).
From the ratio of calcium to magnesium is the most balanced: Ae.squarossa (1: 0.8); Ae.triuncialis and Ae.cylindryca (1: 2.1); among
tetraploid Tr.turgidum and Tr.persicum (1: 2.1), among hexaploids - Tr.petropavlovskyi (1: 2.7) and Tr.shaerococcum.
Comparison of different wheat species carried out by cluster analysis on the macro- and microelements content in the crop 2 years.
Tetraploid species (BAu )have teamed mostly in one cluster (II). The tetraploide types CAu (Tr.timopheevii, Tr.militinae) are similar
in mineral composition to hexaploids (cluster III).
Classification of wild, synthetic winter wheat and modern cultivar on the macro- and microelements content carried by multivariate
cluster analysis. All genotypes differentiated into 3 clusters. The first consists mainly of synthetic forms, vs Komsomolkaya 1
having in the pedigree of the wild form and Ae.triaristata. The second cluster includes the main species (the parent form),
Tr.timopheevi and synthetics 1680 (Steklovidnaya 24 x Tr.militinae) and the third cluster consisted mostly of species Tr.militinae,
Tr.kiharae and Ae.cylindrica and synthetics with their participation Zhetysu x Tr.militinae and Bezostaya x 1 x Ae.cylindrica.
Synthetic wheat forms are intermediate between wild relatives and modern varieties according to the macro- and microelements
content. Was found transitional forms with the level of the mineral composition similar for wild relatieves (Zhetysu x Tr.militinae;
Zhetysu x Tr.kiharae; Bezostaya 1 x Ae.cylindrica).
For a transitional forms of intermediate synthetic wheat the protein content between wild and cultivated forms is typical, which
remain stable at 5 reproductions, including a high level of productivity. Among synthetic selected genotypes forms involving
T.kiharae and Tr.militinae, which were characterized as sources of maximum N, Mg, Mn, Fe, Zn content and N, P, S - respectively.
Effective and promising as the donor of the sources studied by the degree of trait transmission to posterity in special crossing
(topcross). Sources of a high elements content been revealed - wild relatives and synthetic forms, some of which is a donor.
Keywords: Tetraploide ,hexaploide,wild relatives,synthetic wheat,aegilops,mineral composition,grain
239
Evaluation of Wild and Synthetic Wheat by Protein Content and Quality for Bread-Making.
Aigul ABUGALIYEVA
Laboratory of biochemistry and grain quality, Kazakh Research Institute of Agriculture and Plant Growing, Kazakhstan
The wild wheat relatives (tetra- and hexaploid form and aegilops) were studied on protein content (Nx5,7). For the tetraploid wheat
species the protein content ranged from 15.8% for the Tr.turgidum to 23.6% for the Tr.militinae. Level of 19.0% and reached higher
protein content in the grain Tr.aephiopicum (19,1%); Tr.dicoccoides (19,3%); Tr.monococcum (19.6%) and Tr.persicum (20%).
Among the hexaploid species maximum protein content observed in the grain of Tr.kiharae (21,9%). For Aegilops the range of
variability observed accumulation of protein at a level of 21,2-21,9% (Ae.triaristata and Ae.cylindrica) to 27,2% (Ae.triuncialis). The
content of S, as a necessary element in the formation of protein globules in short supply according to the ratio of N: S.
The amount of gluten proteins (gliadine+glutenin) for wild relatives ranged from 29,5% (Tr.kiharae) to 53.8% in the grain
Tr.timopheevi and Tr.dicoccum up to 55,6% (Tr.dicoccoides). The ratio between the two gluten fractions is in favor of gliadin from
1,06 Tr.kiharae and Tr.militinae to 2.33 for Tr.dicoccoides.
The protein content in different types formed by the predominance of the different protein fractions: globulin in the grain
Ae.triaristata (40,6% to the total) and Tr.militinae (35,7%); by gliadin in the grain Tr.dicoccoides (38,9%), Tr.dicoccum (34,5%) and
Tr.timopheevi (33,7%).
Important for the gluten formation the glutenin content (alkali soluble) was recorded at the minimum level 14,3% (Tr.kiharae) to
20,1% (Tr.timopheevi). The amount of gluten proteins ranged from 29,5% (Tr.kiharae) to 55,6% (Tr.dicoccoides), with a
predominance of gliadin/glutenin (1.06 to 2.33).
For the gluten formation is important status of sulfur, which was marked at the high-level that in compare with modern cultivars. The
level of more than 2000 mg/kg exceeded in the grain Tr.aephiopicum (2119 mg/kg), Tr.kiharae (2142 mg/kg) and Tr.militinae
(2330) and all investigated Aegilops (2519-2775).
In technological order the most preferred grain with a ratio of N: S in the range of 1: 13,0-15,0; over 1:17.0 grain is seen as sulfur
deficient. The first criterion 1: 13,0 -15,0 consistent grain types Tr.compactum (15,1); Tr.timopheevi (15,2); Tr.turgidum (15,3),
Tr.aephiopicum (15,8). The remaining genotypes were deficient in the sulfur content in the grain.
The protein content (Nx5,7) in the grain of synthetic forms varied in conditions (Almaty) from 14.2% to 18.4%, i.e. at the class good
level (14%) and excellent (> 16.0%) improvers on the level of productivity from 0,96 to 2,88 t/ha. Under the conditions of Edirne
(Turkey, the level of productivity 8,0 t/ha) protein content is reduced and varies on the level of 11.2% (6.1 t / ha) for the 1671
(Steklovidnaya 24 x Tr.timopheevi) to 17.5 % for genotype 1718 (Bezostaya 1 x Ae.triaristata) at the level of the yield of 5,7 t/ha,
and the general range of 2,3t/ha to 7,5 t/ha.
On the gluten content synthetic forms ranged from 26.3% to the total protein for genotype 1825 (Staeklovidnaya 24 x Ae.cylindrica)
to 34.4% -32.9% for genotypes 1727 (Erythrospermum x Tr.kiharae) and 1671 (Zhetysu x Tr.militinae) on the background of wild
relatives of 14,3% (Tr.kiharae) to 20,1% Tr.timopheevi cvs-standards Almaly 35.7%.
The amount of gluten proteins in the grain synthetic forms of winter wheat range from 52,1-52,9% for genotype 1712
(Erythrospermum 350 x Tr.militinae) and 1721-9 (Bezostaya 1 x Tr.militinae) x Tr.militinae to 59,2-59,4% for genotypes 1674
(Zhetysu x Tr.timopheevi) and 1671 (Zhetysu x Tr.militinae) on the background of 60.9% for the standard-cvs Almaly. Such a large
number of proteins is sufficient for the formation of gluten. The balans of gliadin / glutenin is from 0.7 to 1.0, which allows to predict
good gluten quality in comparison with the wild forms, wherein a ratio prevails gliadin.
Classification of wild, cvs and synthetic forms of winter wheat by grain biochemical composition on the cluster analysis allowed to
group genotypes in cluster 3: synthetics plus cvs Komsomolskaya 1; (1) wild species and (2) varieties of plus two synthetics(3).
Keywords: Winter wheat, wild synthetic ,protein,gliadine, glutenin, S content
240
Soil-Zinc Application Alleviates Drought Stress to Improve Bread and Durum Wheat
Production Under Cold Rainfed Conditions
Behzad SADEGHZADEH1, Gholamreza VALIZADEH2
1
Cereal Breeding Department, Agricultural Research, Education and Extension Organization (AREEO), Dryland Agricultural
Research Institute (DARI), Maragheh, Iran
2
Natural Resource Management, Agricultural Research, Education and Extension Organization (AREEO), Dryland Agricultural
Research Institute (DARI), Maragheh, Iran
Simultaneous drought and zinc deficiency can affect plant responses to water scarcity and limit wheat production in cold rainfed
areas. In this study, the effects of Zn and drought stress were investigated on yield of 10 wheat varieties grown in a Zn-deficient
calcareous soil over 2 years under cold rainfed conditions of Iran. Plants were treated with (+Zn: 10 kg Zn/ha as ZnSO4.7H2O) and
without Zn in RCBD with 3 replications. The results showed that the effect of Zn application varied between two years. Its effect on
yield increase was significant in the first year, which was drier than the second year. In both years, Zn fertilization enhanced biomass,
harvest index and grain weight of genotypes that resulted in 9% and 7% grain yield increase in the first and second years,
respectively. Increases in yield varied among genotypes from 1% to 19%; and durum genotypes showed higher rising in grain yield.
Accordingly, there was variability in Zn efficiency of genotypes. The correlation between Zn-efficiency and yield increase of
genotypes was positive (r=0.72*); however, durum genotypes showed low efficiency that resulted in lower yield under Zn deficiency
especially under more drought conditions in the first year. The results presented here demonstrate the existence of variation in Zn
efficiency among bread and durum genotypes, and suggest the possibility of breeding for higher yield and Zn efficiency in Zndeficient soil under rainfed condition. Moreover, Zn application could alleviate drought stress, which would increase bread and
especially durum wheats productivity in cold drylands.
Keywords: Genotypic variation, zinc efficiency, drought stress, bread and durum wheat
241
Development and Validation of KASP Assays for Functional Genes Underpinning Key
Economic Traits in Bread Wheat
Awais RASHEED
Wheat Program, CIMMYT-CAAS, China
Kompetitive Allele Specific PCR (KASP) technology provides an excellent opportunity for achieving high throughput genotyping
with low cost by functional markers, the most valuable makers for crop breeding programs. However, such efforts have not been
reported at major scale in any major crops including wheat. In this paper, we developed and validated KASP assays for functional
genes underpin economically important traits in wheat including those for adaptability, yield, quality and biotic and abiotic stress
resistances. In total, 71 KASP assays developed in this study and collected from public database based on the causal SNPs and
InDels in the functional genes, and were validated and confirmed for their reliability. The validation of KASP assays were conducted
by i) comparing KASP assays with gel-based PCR markers for functional genes on 23 diverse cultivars, ii) validation of allelic
information of KASP assays to the phenotypes of an association mapping panel comprised of 300 diverse cultivars from China and
other 10 countries, iii) additional validation of the assays segregated in four different mapping populations. All KASP markers
reported here were significantly associated with relevant phenotypes in association panel and mapping populations, thus have great
application values in wheat breeding program. The results revealed 45X superiority of KASP assay in speed and 30-45% costeffectiveness in comparison with gel-based PCR markers, in addition to scalable flexibility in applications. KASP is recently evolved
as global benchmark technology, however this is the first report on its use for high throughput screening of functional genes in any
major crops and application in breeding at large scale, and thus has a great potential in application for other crops such as rice and
maize. These assays can greatly accelerate characterization of crossing parents and advanced lines as well as marker-assisted
selection in wheat breeding programs, and can add important values to non-flexible high-density chip based SNP assays.
Conclusively, the results offered a robust and reliable molecular marker toolkit for breeders to select and combine beneficial alleles
in wheat breeding program. This is a significant step forward towards development of true breeding chips to maximize the genetic
gains in wheat breeding programs.
Keywords: Bread wheat, Functional markers, High-throughput genotyping, Kompetitive allele specific PCR (KASP), Single
nucleotide polymorphism (SNP)
242
Amplification Profiles of the SSR and SNP Markers in Cultivars of Hexaploid Wheat
Iman YOUSEFI JAVAN
Department of Agricultural Biotechnology, University of Torbat Heydarieh, IRAN
We have studied and worked for the distribution of molecular markers in the chromosomes of hexaploid wheat. This hexaploid wheat
This distribution has been drawn through the 152 line came from based on a cross between two different wheat genotypes. The first
parental line was a Triticum turgidum ssp. durum genotype was the genotype 16 of the RIL from a previous cross between two
durum wheat lines [Jennah Khetifa & ChamI / Omrabi5 & T.dicoccoides]. The second parental line was a durum wheat genotype
derived from a Triticum Taushii ssp. Schmalh.
One hundred fifty two F8 recombinant inbred lines (RILs) derived from the above mentioned cross by single-seed descent. A total of
245 markers have been analyzed, including 191 microsatellites and 54 SNPs markers. Linkage analysis defined 21 linkage groups.
Most markers (63.2%) are located to the A genome, with an average of 13 markers per chromosome. The remaining (20.6%) are
located to the B genome and (15.2%) located to the D genome. To construct a stabilized (skeleton) map, markers interfering with
map stability were removed.
Efficient user-friendly methods for mapping plant genomes are highly desirable for the studies marker-assisted selection. SSR
(microsatellite) markers are user-friendly and efficient in detecting polymorphism, but they detect few loci. Target region
amplification polymorphism (TRAP) is a relatively new PCR-based technique that detects a large number of loci from a single
reaction without extensive pre-PCR processing of samples.
These SSRs are useful as molecular markers because their development is inexpensive, they represent transcribed genes and a
putative function can often be deduced by a homology search. Because they are derived from transcripts, they are useful for assaying
the functional diversity in natural populations or germplasm collections. These markers are valuable because of their higher level of
transferability to related species, and they can often be used as anchor markers for comparative mapping and evolutionary studies.
They have been developed and mapped in several crop species and could prove useful for marker-assisted selection, especially when
the markers reside in the genes responsible for a phenotypic trait.
These markers with skewed segregation occur in all chromosomes except in 3B, 6D, 7A, and 7B. The chromosomes with the most
mapped skewed markers are 2A, 2B, 2D, 4A, 4D, 5A, 6A and 6B. Distorted markers favoring the first parental were found on 1A,
1B, 2A, 2B, 3B, 3D, 4B and 6B. Those favoring the second parental only on 5A. The skeleton map consisted of 232 markers with a
total length of 3170.29 cM and an average distance of 31.7 cM between adjacent markers. majority of the markers have a statistical
significantly Mendelian segregation with 1:1 ratio ( = 0.01). A highest percentage of markers resulted similar with the first parental.
Precisely in the chromosomes of (2B, 3A, 3D, 5A, 5B).
This SSR and SNP markers showed a high proportion of clustering, which may be indicative of gene-rich regions. Some of the SSR,
SNP markers were distributed for the first time on the current work, and they had association with some complex traits.
This project provides a useful groundwork for further genetic map, genetic analyses of important quantitative traits, positional
cloning, and marker-assisted selection, as well as for genome comparative genomics and genome organization studies in wheat and
other cereals.
These SSR and SNP markers, have relatively the Example Reports, with other markers, distributed in other cereals.
Keywords: SNP,microsatellite,Triticum aestivum,hexaploid wheat,RILs
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244
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa
A. Sabri NSAL1, Ayhan ATLI1, Muhsin KAYNAR2, Hamit KKSEL3
1
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248
Nowadays, studies showed that nutrition is not only important in meeting requirements but also prevention and treatment of some
diseases. Especially some bioactive chemicals found in foods are related with health and disease. One of the most important bioactive
compound is dietary fiber and defined as an intrinsic and intact non-digestible carbohydrates found in plants. Beta glucan is an
important functional fiber which is highly viscous and consist of mixed linked glucose molecules with (1-3), (1-4) linkage. It is a
structural component of fungi, yeast and some cereals. Main beta glucan sources are barley and oat and contain 2-20 g/100 g and 3-8
g/100 g beta glucan, respectively. While literature about beta glucan and health is examined, most of the studies are about
hypercholesterolemic effect. Hypercholesterolemia is an important risk factor for cardiovascular disease which is a primary cause of
mortality around the World. U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) stated that 3g/d
beta glucan intake can decrease cardiovascular disease risk by decreasing total and LDL cholesterol levels. The favorable effect of
beta glucan on cholesterol metabolism may involve its ability to form a viscous layer at the absorption surface in the small intestine.
The enhanced viscosity attenuates intestinal uptake of dietary cholesterol and reabsorption of bile acids. Inhibition of bile acid
reabsorption can increase the synthesis of bile acids from cholesterol and reduce circulating LDL cholesterol. Oat beta glucan is most
commonly used beta glucan source in studies. In a review which analyzed 22 studies published in Cochrane and Pubmed database
stated that 70% of studies were shown LDL cholesterol lowering effect of oat beta glucan. Barley is another source of beta glucan
effective on serum cholesterol. Thirty studies on effect of oat and barley beta glucan on serum lipid profiles showed significantly
decline in total cholesterol (-0.60 mmol/L), LDL cholesterol (-0.66 mmol/L), and triglyceride/triacylglycerol (0.04 mmol/L). The
cholesterol lowering effect of beta glucan was also studied in different populations such as normocholesterolemic,
hypercholesterolemic, obese etc. It should be emphasized that 3 g/d beta glucan can be effective as a part of balanced diet. In
conclusion, beta glucan is a highly viscous fiber whichs effect on serum cholesterol levels is well proven. Balanced diet include beta
glucan sources like barley and oat which provide 3g/d beta glucan help to reduce cholesterol levels therefore cardiovascular disease
risk.
Keywords: beta glucan, oat, barley ,hypercholesterolemia
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252
1
Department of Food Technology, PMAS-Arid Agriculture University Rawalpindi, Pakisatn
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Malnutrition is the main cause of food insecurity and it is serious problem of developing countries causing severe health problems. In
order to reduce malnutrition, buckwheat can be effectively supplemented in food products due to its potential as functional food. The
objective of present study was to enhance nutritional value of wheat flour cookies with buckwheat flour.
The cookies were prepared by replacing wheat flour with 5, 10, 15, 20 and 25 percent of buckwheat flour (BWF). They were
analyzed for chemical (moisture, protein, crude fat, crude fiber, ash, rutin, quercetin, mineral contents), physical (width, thickness,
spread factor) and sensory properties (color, taste, flavor, texture, overall acceptability) during storage at 15 days interval for two
months. The nutritional quality of the cookies was assessed by feeding buckwheat flour supplemented cookies to albino rats for 10
days.
The incorporation of buckwheat flour into wheat flour resulted in significant increase in protein, fat, crude fiber, rutin, quercetin,
iron, zinc, calcium and magnesium. The thickness and spread factor of the cookies differ significantly while non-significant effect
was observed regarding width of the cookies. Better sensory characteristics for color, taste and flavor were observed at 15 and 20%
substitution level. Biological evaluation of cookies prepared from BWF showed nutritional improvement. A significant increase was
observed in weight gain, feed intake, protein efficiency ratio, true digestibility, net protein utilization and biological value from 21.84
to 33.81 g, 164.75 to 188.54 g, 1.32 to 1.75, 62.47 to 71.89%, 55.43 to 62.57% and 38.48 to 43.80 %, respectively when BWF
supplementation level was increased from zero to 25 percent in cookies.
Hence it can be concluded that buckwheat flour can be effectively supplemented in cookies to eradicate malnutrition.
Keywords: Buckwheat, Supplementation, cookies, Biological value
253
Cereals and pseudo cereals which provide significant quantities of energy, protein, some macro and micronutrients are the most
important sources for the peoples diet all over the world. Their rich compositions in terms of dietary fibers, oligosaccharides and
some phytochemicals have been associated with important health benefits such as obesity, diabetes, bowel diseases and coronary
disease. The role of whole grain cereals and pseudo cereals in health promotion and disease prevention has led to the growing interest
of food manufacturers and nutritional researchers in the development of a variety of new cereal-based foods. Over the last decade,
demand for healthy foods and beverages has increased in many parts of the world and functional food development and production
of health benefit products are interesting fields of the food industry. Recently, the functional food research has moved progressively
towards the development of dietary supplementation, introducing the concept of probiotics and prebiotics, which may affect gut
microbial composition and activities. Cereal components, especially fibre in cereals, are potential functional ingredients that can be
used for the production of new functional foods that could play a role in increasing consumers daily cereal intake. Cereal based
fermented and non-fermented food and beverages can be advocated for use as delivery vehicles of health-benefiting functional
ingredients such as probiotics and prebiotics. Possible applications of cereals or cereal constituents in functional food formulations
could be use as fermentable substrates for growth of probiotic microorganisms, or as dietary fibre promoting several beneficial
physiological effects. It can also serve as a prebiotic due to their content of specific nondigestible carbohydrates or as encapsulation
materials for a probiotic in order to enhance their stability. This review will focus on the usage possibilities of whole cereal and
pseudo cereal grains as ingredients in the formulation of fermented and non-fermented functional food and beverages.
Keywords: Whole cereals ,pseudo cereals,fermented beverages,functional foods
254
255
Buckwheat, has been widely consumed in Central Asia region for ages. It is known as an important source of carbohydrate, protein,
lipid, vitamin, dietary fiber and minerals. Modifying starch, particularly resistant starch production, using hydrothermal processes is a
common approach and has further effects on starch structure. Buckwheat used in this study was obtained from local market and it
was prepared by milling and sieving. Native starch isolated from buckwheat has been either modified with heat-moisture treatment
(HMT) or annealed (ANN). First, effects of hydrothermal treatments on digestibility of starch were investigated. In addition,
solubility, water absorption and fat binding capacities, swelling power, emulsifying capacity, syneresis and turbidity of starch
samples were evaluated. The impact of hydrothermal treatments on pasting, morphological, thermal properties and X-ray diffraction
patterns were also investigated.
According to the proximate analyses results, total moisture contents of buckwheat and native starch were found as 12.1% and 12.5%;
ash contents as 1.83% and 0.24%; protein contents as 10.4% and 1.8%; lipid contents as 2.4% and 0.4%; total starch contents as
63.8% and 81.8%, respectively. Resistant, digestible and total starch contents of native and treated starches were found significantly
different from each other (p0.05) while water absorption capacity of HMT starch was lower than that of ANN starch (p0.05), while
the emulsifying capacity of starches were significantly different from each other (p
In this study; buckwheat starch obtained was found to have higher viscosity with respect to rice and wheat starch starches that are
commonly used. So that it can be used as thickening agents in many food formulations and especially for the products suitable for
celiac patients. Hydrothermal applications applied also resulted in higher RS contents in starches so that they seem easy and
promising applications for increasing the RS contents of starch sources.
Keywords: Buckwheat, annealing,heat-moisture tretament, resistant starch
256
Rice bran is a natural by-product obtained during the processing of paddy to rice and contains many unique bioactive compounds
such as -oryzanol, vitamin E and ferulic acid. It also a good source of bioactive peptides. The number amino acid residues in
bioactive peptides ranges from 3 to 16 and depending on the rice variety. According to recent studies ,enzymatic hydrolysates
prepared from rice bran showed inhibitory effects to certain types of cancer cells such as human colon (Caco-2) and liver (HepG2)
cancer cell lines. Usually, before determining the anticancer activity, peptides are purified ion exchange chromotography and HPLC
and their mass and the amino acid sequence are determined by using mass spectrometry. In a study, the inhibitory and cytotoxicity
activities of peptides fractionated into molecular weight of >50, 10-50, 5-10, and <5 kDa, revealed that <5 kDa fraction of rice-bran
proteins has a anti-cancer potential. The peptide fractions that have anti-cancer activities may be candidates of functional ingredient
to be used in health promoting foods. This review will cover the investigations regarding nutraceutical aspect of bioactive peptides
originating from rice bran.
Keywords: Rice bran, Bioactive peptiddes
257
258
Istanbul Aydn University, Faculty of Engineering, Department of Food Engineering, ISTANBUL, TURKEY
2
Uludag University, Faculty of Agriculture, Department of Food Engineering, BURSA, TURKEY
Recently, consumption of wild edible plants are rapidly growing all over the world for functional properties. Turkey is one of the
richest countries in the world in terms of plant diversity. Scolymus hispanicus L., is used as both a medicinal plant and a vegetable in
the Mediterranean region. It is called evketi Bostan, an edible wild plant that is cooked and consumed as a vegetable using the
young leaf and root in Izmir, Turkey. It is a thistle-like plant in the family Asteraceae, native to the Mediterranean region, from
Portugal north to southern France and east to Iran. The plant has been used traditionally for their health benefits including prevention
of cancer, diuretic effects, as tonics and drugs. Scolymus hispanicus L. flour (SHF) were produced by roots of this plant. The
preparation method was performed as follows: washed, peeled and removed the woody part located in the middle section of the plant
slicing of Scolymus hispanicus L. flesh, and then drying in hot-air oven at 50 oC for 24 h. The dried slices were ground and sieved to
obtain SHF. The aim of the study was to investigate the nutritional and functional properties of SHF. It was determined that SHF are
a good source of dietary fiber, protein content, mineral content and have a low fat content. Total dietary fiber content of the SHF
example was determined as 15.11%. The water solubility (WS) and water absorption capacity (WAC) of SHF were adequate for their
utilization. These results highlighted that it is possible to use the SHF in some processed foods such as bakery and dairy products (ice
cream and yoghurt). Moreover, the SHF could also be used in the preparation of low-fat, high-fiber dietetic products due to its high
dietary fiber content. It has been thought that SHF used as a new food additive substance having functional properties in food
industry with improving the nutritional and functional properties of the product.
Keywords: Scolymus hispanicus L., nutritional properties,functional,dietary fiber,new food additive
259
Public health authorities in many countries are encouraging food manufacturers to increase fibre levels in a range of foods. As a
staple in many diets, bread is a good vehicle for increasing fibre consumption. In the UK and North America white bread sales
greatly exceed those of brown or wholemeal loaves. Understanding the functionality of different types of fibre in processing and
during digestion could help with the development of healthy bakery products.
The influence of technological functionality on product quality and the physiological functionality on human health and well being
are both important considerations. Consumers will not make long term dietary changes unless product quality matches their
expectations. Many of the detrimental effects of fibre on product quality, such as reduced loaf volume, are structural. It is also well
known that the structure of food can influence physiological parameters such as glycaemic index. This poster shows techniques that
can be used to study structure including imaging and rheological measurements.
Characterisation of the product is possible throughout the process from the composition of raw ingredients through to passage
through the digestive tract. The rheology of dough has been used to study dough development during mixing and the handling
properties. Various techniques including high resolution micro-CT and dough density have been used to study bubble entrainment,
growth and coalescence. Fermentation and baking was followed using dynamic X-ray scanning and clinical MRI scanning used to
assess the structure of bread in the stomach and gastric emptying. Together these tools offer potential to study the effect of food
structure on the digestibility of cereal products.
Keywords: health,reformulation,characterisation,food structure
260
Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Hungary
2
Department of Health Sciences and Technology, ETH Zurich, Switzerland
Feruloylated arabinoxylan (AX) is one of the most abundant non-starch polysaccharides in cereals and its daily intake has healthpromoting effects, which makes AX a promising ingredient in value-added, cereal-based food production. However, AX
incorporation alters the technological properties of food and causes undesirable product quality, presumably due to viscosity-related
physical and ferulic acid mediated chemical interactions. Several researchers investigated the modification of AX in order to
eliminate the negative effects of AX on food quality.
A common approach is the enzymatic degradation of AX with endoxylanases in order to improve dough functionality and bread
quality. Another well-studied AX modification is the oxidative crosslinking of AX through phenoxyl radical-mediated oxidative
dimerization of feruloyl units. AX oxidation is also possible with hydroxyl radical treatment, which has been widely studied with
beta-glucan. Hydroxyl radicals do not provoke crosslinking, but lower the viscosity of aqueous AX solution, which suggests a
decrease in molecular size. Hydroxyl radical mediated modification was shown to modify swelling power and to improve the bile
acid-binding capacity of beta-glucan, which is believed to be the key mechanism in the cholesterol lowering effect of fibres.
In the present study we investigated the effect of hydroxyl radical oxidation (triggered with ascorbic acid driven Fenton-reaction) and
oxidative crosslinking (peroxidase/hydrogen peroxide) on structural and functional properties of AX. Structural examinations cover
ferulic acid content, arabinose/xylose ratio, and molecular size distribution. Bile acid binding was examined with kinetic analysis
across a dialysis membrane; technological properties (dough forming capability and pasting properties) were investigated with a
micro-doughLab and a Rapid Visco Analyser in a 4 % m/m arabinoxylan containing flour model system.
It was found that hydroxyl radical oxidation provokes polymer degradation at the first place: considerable decrease of molecular size
was observed with size-exclusion HPLC. Modification of arabinose/xylose ratio or modification of ferulic acid content could not be
observed. On the other hand, crosslinked arabinoxylan had reduced monomeric ferulic acid content in comparison to the other
samples, referring to oxidative ferulic acid dimerization. It was demonstrated that hydroxyl radical oxidation of arabinoxylan
decreased the water absorption of white flour blended with arabinoxylan and decreased the viscosity measured with Rapid Visco
Analyzer, while crosslinked AX increased these values. The modified functionality might enable new application of oxidized
arabinoxylan. The bile acid binding capacity of crosslinked AX was significantly higher than either the non-treated, or hydroxyl
radical oxidized sample, suggesting that the gel structure enhances the bile acid retention capacity of the polymer.
Keywords: arabinoxylan,oxidation,hydroxyl radical,peroxidase,dough rheology,molecular size,bile acid binding,ferulic acid,Rapid
Visco Analyzer,micro-doughLab
261
Production of Bread for Celiac Sufferers Using of Taro Tuber(Colocasia esculenta L. Schott)
Cansu PEHLVAN, Muhammet ARICI
Department of food engineering, Yildiz Technical University, Turkey
Celiac is a digestive immune system based disease which is related with malabsorption against to gluten protein. Celiac patients must
consume gluten-free bread which consists mixture of starch,low amount of protein and dietary fiber. Gluten provides structure
stabilization and plays an important role in the baking and reological properties, in this case quality defects in gluten-free bakery
products were observed. Therefore, improvement of quality characteristics of gluten-free bread is important issue in the food
industry. One of the probable way to use taro in the gluten-free formulation. Taro (Colocasia esculenta L. Schott)tuber is a kind of
annual plant which is grown in tropical areas. Taro tuber is rich in fiber, minerals, protein and musilages.
In this study crude taro tubers were supplied from Anamur, Mersin district in Turkey and their physico-chemical and bioactive
properties were determined. Taro tubers were boiled for two hours and boiled tubers were added to starch mixture at different
concentrations (0.0%, 2.5%, 5.0%, 10.0%, 12.5%, 15.0%, 17.5%, 20.0%).
Moisture, crude protein, ash, pH, total starch, resistant starch contents of taro tuber were respectively determined as 74.04%, 11.03%,
8.32%, 7.07, 57.39%, 47.31%. Also amounts of some minerals were founded to be Mn (0.11 ppm), Cu (0.26 ppm), Zn (0.28 ppm),
Fe (1.58 ppm) and K (2329 ppm). Total phenolic content and anti radical activity of taro tuber was determined as 945 g Gallic acid/L
and 40,56 g troloxequivalent/L. In addition to some chemical properties of taro, reological properties of taro including gluten-free
dough and textural properties of the prepared bread were determined. Consistency of dough increased with addition of taro.
According to textural analysis; hardness value was found to between 90.7 g and 1288.9 g, springiness value between 0.912 mm and
1.707 mm, cohesiveness value between 0.719 and 0.939, resilience value between 0.688 and 0.720, gumminess value between 0.631
g and 12.108 g and chewiness value between 0.575 mJ and 20,670 mJ were detected. The results of the present study showed that
taro tubers could be used in gluten-free bread formulation in terms of chemical, functional, technological and sensory properties of
bread.
This study shows that, addition of taro tubers to gluten free starch mixture improve the doughs and breads chemical, functional,
technological and sensory properties.
Keywords: taro tuber,physicochemical properties,fuctional properties,sensory properties
262
PRODUCT RICH IN
PRODUCT POOR IN
Ca
amaranth musli
chicory coffee
Mg
amaranth popping
amaranth flour
Na
Cu
acorn flour
chickpea flour
millet flakes
Fe
acorn flour
chicory coffee
tefff flour
oat musli
Mn
Zn
buckwheat flour
amaranth popping
oat flakes
oat flour
buckwheat groats
Macroelements
Microelements
Grain GF products made from the most popular raw materials like rice, corn, and GF wheat, are mostly the least valuable source of
analyzed minerals. Therefore, gluten-free diet composed of these products may lead to nutritional deficiencies of some macro- and
microelements.
GF products from buckwheat, millet, chickpeas, oat, amaranth, teff, and quinoa are a good source of analyzed minerals.
Implementation of these products to the diet makes it more valuable than GF diet based on rice, corn or GF wheat.
Keywords: gluten,gluten-free,mineral,AAS,coeliac disease
263
Effect of Parboiled Rice on Postprandial Blood Glucose Levels and Satiety in Healthy
Subjects
Tasleem ZAFAR, Samar HAMAD, Jiwan SIDHU
Food Science and Nutrition, Kuwait University, Kuwait
The prevalence of obesity and type II diabetes has increased as an epidemic worldwide. Consumption of dietary fiber as well as foods
of low glycemic index (GI) has shown improved control over diabetes and insulin resistance. Rice as a staple food is consumed
almost daily in most part of the world. White polished rice as a source of simple carbohydrates loses its fiber and other nutrients
during milling of paddy, is classified to have medium to high GI, while brown rice is promoted as a healthy choice. Parboiling of rice
is a process of soaking, steaming, drying and subsequent milling of paddy, not only preserves its nutrients content but also causes the
development of resistant starches that lower the GI of parboiled rice. Low GI foods are also considered to have increased satiety and
thus prevent from excess and frequent food consumption. This research was designed to explore the effect of consuming parboiled,
white as well as brown rice on the postprandial blood glucose and satiety level in healthy adult subjects. Twenty volunteers, 12
females, 24.67 1.87 years old with a body mass index of 22.39 1.32 kgm-2, and 8 males, 25.4 1.96 years with a body mass
index of 23.02 1.62 kgm-2 were randomly given three rice samples on separate days with a washout period of one week. Each
cooked rice sample was fed in a portion of 50 g of available carbohydrates. Both blood sugar level and subjective appetite were
tested at baseline and at 15, 30, 45, 60, 90, and 120 minutes after the rice consumption. Participants rated the palatability of the rice
samples, as well as gastrointestinal discomfort if any within 24-hours after the rice consumption. The post-prandial blood glucose
response of parboiled rice was significantly lower at 15, 30, 45, 60, 90, and 120 minutes compared to white or brown rice, whereas
no difference was found at any time point of testing between the white and brown rice. The area under the blood glucose curve
(AUC) calculated was: parboiled (127 7a mmol/L) < white rice (198 14b mmol/L) = brown rice (189 13b mmol/L). The blood
glucose AUC had a positive correlation with appetite AUC (r=0.344, p<0.05), which means lower the blood glucose response after
the parboiled rice, lower was the feeling of hunger and vice versa for the white and brown rice. There were no significant differences
between the palatability and gastrointestinal discomfort of the three rice samples.
Keywords: White rice,Brown rice,Parboiled rice,glycemic response,satiety,healthy men and women
264
There is an increasing demand for cereal products depending on the situation that cereal products provide the substantial amount of
the worlds food need. Recently, there has been an acceleration of organic production for bakery products due to the increasing
interest in organic foods. Consumers think that organic foods are more nutritious and healthier than the conventional foods, but there
is a need for more researches due to the limited data to support that view. The flour, which is used for production of organic breads,
is obtained by graining the wheats that grow in chemical fertilizer-free and pesticide-free soils, in suitable mills and sent to market as
certificated. Although there is an increased demand for organic flour and whole wheat flour which is used in the production of
organic bakery products due to the improvement of consumer awareness, the number of researches on the dietary fibre and mineral
content of organic flour are very limited.
Mineral content and dietary fibre content of organic and conventional white wheat flour and whole wheat flour samples were
determined in this study. Organic and conventional white wheat flour and whole wheat flour samples that were harvested in 2015
obtained from Field Crops Central Research Institute in Ankara. Dietary fibre analysis was performed by using ANKOM device with
AOAC enzymatic method 991.43, 1994. Magnesium, phosphor, calcium and potassium content were determined by ICP MS
(Agilent7500cx) according to NMKL methods.
The study shows that nutrient content is affected by extraction rate of flour (the amount of flour removed from the grain). White
wheat flour contains a lower proportion of dietary fibre and minerals than 100% extraction rate whole wheat flour. The difference
between whole wheat flour and white flour is that the bran and germ layers are removed during white flour milling. Especially whole
wheat flour is a good source of dietary fibre. Dietary fibre comprises edible plant parts such as cellulose, hemi cellulose, gums,
mucilage and lignin which cannot be digested in human small intestine and can be fermented in large intestine. There is a close link
between insufficient consumption of dietary fibre in nutrition and some illnesses such as obesity, diarrhoea, colon cancer, coronary
disease, hypertension and diabetes. Additionally, high levels of several minerals were observed in the present study and mineral
concentrations differ according to genotype, environment, farming and extraction conditions etc.
Keywords: wheat flour,minerals, dietary fibre
265
Determination of Dietary Fiber Content of Different Bread and Flours Produced in Sanli Urfa
Ahmet Sabri NSAL1, Muhsin KAYNAR2, Ayhan ATLI1, Hamit KKSEL3
2
1
Food Engineering Department, Harran University, anlurfa
Bread and Flour Department, Public Bread and Flour Factory, Ankara
3
Food Engineering Department, Hacettepe University, Ankara
Bread has an important role in human nutrition and is mainly consumed in the form of loaf bread. There are various different
traditional consumption patterns of bread depending upon cultural and regional differences. The flat breads called tirnakli ekmek
and acik ekmek are generally consumed in Sanliurfa region. The flour properties and the production methods of these breads differ
from each other. In previous years, technological properties of the flours were taken into account and flours with lower extraction
rates have been used in loaf bread production while flours with higher extraction rates have been used in making tirnakli and acik
type flat breads. In recent years, there has been an increasing demand for high fiber foods due to the growing awareness about the
positive health effects of fiber rich foods. In addition, legal regulations have been mandated to increase the use of fiber rich flours
with higher extraction rates in order to prevent obesity.
The objective of this study was to determine the variation in dietary fiber content of flours used in bread production in Sanliurfa
province. Flours samples were taken from 5 bakeries producing loaf type breads and 5 bakeries producing flat breads. The dietary
fiber contents of the flours used in these ovens for tirnakli, acik and loaf breads were determined.
In statistical analysis, Minitab-16 software package program was used. Ash, total dietary fiber, insoluble dietary fiber and soluble
dietary fiber differences were evaluated with independent t tests. Correlation analysis between parameters were calculated.
The ash, total dietary fiber, insoluble dietary fiber and soluble dietary fiber contents of flour samples changed between 0.51 and
0.78%; 5.63 and 8.80%; 3.87 and 7.04%; 0.97 and 2.26 %,respectively. As it is seen it was found wide variation among the samples.
These results indicate that flours with different extracted rate were used flat and loaf bread making. However, the mean ash, total
dietary fiber and insoluble dietary fiber content value of loaf bread flours was significantly greater than the mean of the flat bread
flours (P
Keywords: bread,dietary fiber,ash,flat bread
266
Grain legumes which contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine have been considered as
valuable sources of food proteins. They also provide energy, dietary fibre, some minerals and vitamins required for human health.
Due to their rich protein composition, attention to legumes has gradually increased in countries in which the consumption of animal
protein is limited by nonavailability. From the nutraceutical perspective, legumes can be the precursors of biologically active
peptides with various physiological functions. Beside all functions, they also provide functional properties in food products such as
water holding, gelation, emulsion formation and fat binding. Because of their high fibre content, low glycaemic index and great
satiety effect, legumes are claimed to reduce the risk of cardiovascular diseases (CVD), to help glycaemic control in diabetic
individuals, to prevent of cancer (especially colon cancer), and to maintain a regular body weight.
As a matter of facts, legume protein concentrates and isolates are currently receiving special attention and being used not only in
foods to increase the nutritional value and to provide specific desired functional attributes, but also in other industries such as
pharmaceutical, pest control, textile and medical. This study will focus on legume proteins and also provide an overview of both
traditional and novel isolation and extraction methods and applications in food and other industries.
Keywords: Legumes, proteins, extraction, application
267
268
Many types of cookies have various ingredients added as flavoring agents. Mahlep is produced from the seeds of the Mahaleb cherry
(Prunus mahaleb) and is a common flavoring used in baked goods in Turkey, Greece and Middle Eastern Countries. Addition of
mahlep can affect cookie texture and may have some effects on the macromolecular components, such as proteins, of cookie flours.
Size Exclusion-High performance Chromatography (SE-HPLC) has been extensively used in molecular weight distribution analysis
of wheat proteins. In this study the protein analysis was conducted on different cookie flour blends with different percentages of
mahlep. The mean chromatography elution profiles of protein extracts were obtained. SE-HPLC profiles of both SDS buffer
extractable and unextractable proteins were divided into four fractions based on their molecular weight. The first fraction had large
polymeric proteins (>130 kDa), the second fraction had small polymeric proteins (80-130 kDa), the third fraction had monomeric
proteins (10-80 kDa) and the forth fraction had very low molecular weight components (<5 kDa). The response values were greater
for the soluble than for the insoluble proteins. There was an increase in SDS buffer soluble polymeric proteins in cookies with
mahlep and absorbance area percentage (A%) of protein fractions of soluble polymeric proteins and total proteins were significantly
(P<0.05) different. These results show that mahlep used in this study caused depolymerization of polymeric proteins and partial
hydrolysis of protein subunits into soluble fractions even at very low levels. However, as the total protein content increased, the A%
of the polymeric fractions of insoluble proteins also increased.
Keywords: Size Exclusion-High performance Chromatography, cookie, protein
269
Pumpkin flours were produced by two different methods. In the first preparation method pumpkin slices were dried in hot-air oven at
60 oC for 24 h. In the second method pumpkin slices were dried in a freeze-dryer at -65 oC to -60 oC and at 1.30 to 1.35 hPa for 72 h
(until moisture content reduced 12-13 g/100 g). The dried slices were ground in a blender and sieved through 60 mm sieve to obtain
pumpkin flour (PF). These products were called hot-air oven dried pumpkin flour (ODPF) and freeze-dried pumpkin flour (FDPF),
respectively. PFs were placed in glass jars and kept in a refrigerator prior to analyses.
Total dietary fiber (TDF) levels of the samples were varied between 32.15 to 36.73 g kg-1. This property may provide priority to PF
to be used in food formulations instead of wheat flour in terms of dietary fiber enrichment. FDPF showed the highest TDF (36.73 g
kg-1) value. ODPF showed significantly (p0.05) lower TDF values as compared to FDPFs.
FDPFs were found significantly higher (p0.05) in L value as compared to ODPFs, indicating lighter colour. The FDPFs were
significantly higher (p0.05) in a values than those of the ODPFs. These results showed that FDPFs were more red (indicated by
higher a* value). b* values of the FDPFs showed less yellowness (indicated by higher b* value) than those of the ODPFs (p0.05).
FDPFs showed lower water solubility (WS) values than ODPFs. The highest WS value (21.22 g 100g-1) was determined in the
ODPF. In particular, comparing data obtained from drying methods, it could be noticed that water holding capacities (WHC) in
FDPFs had statistically (p0.05) higher than those of ODPFs. Significantly (p0.05) higher oil binding capacities (OBC) were
observed in FDPFs when compared with ODPFs.
Emulsion capacity (EC) values of albumin solution were found to be 20.96 mL 100g-1. EC values of albumin solution supplemented
with PFs were significantly (p0.05) higher (51-53 mL 100g-1) than those of the albumin solution on its own.
Emulsion stability (ES) values of albumin solution were found to be 16 mL 100g-1. ES values of albumin solution with PFs (31-50
mL 100g-1) were significantly (p0.05) higher than those of the albumin solution on its own.
The PFs improved the emulsifying properties of albumin. These results highlight the possibility of using PF as a techno-functional
additive in some processed foods such as bakery products, beverages, ice cream and yoghurt.
Keywords: Pumpkin flour,dietary fibre,colour,functional properties
270
271
Food Legumes
Change in Some Nutritional Characteristics of Legume Based Flour Mixtures After Cooking
Kevser KAHRAMAN1, Ferhat YUKSEL2, Safa KARAMAN3
1
Department of Material Science and Nanotechnology Engineering, Abdullah Gul University, Turkey
2
Department of Food Engineering, Gumushane University, Turkey
3
Department of Food Engineering, Erciyes University, Turkey
Legumes are one of the most important crops in the world. They are rich in protein and fiber; they also contain polyphenols, such as
flavonoids, isoflavonoids and phenolic acids. In this study, three different flours (wheat flour, common bean flour and lentil flour)
were mixed depending on a constructed mixture design and the impact of cooking on some nutritional characteristics was
investigated. For this purpose, common bean and lentil bean samples were grinded to pass 212 m sieve to obtain flour and fifteen
different flour combinations were prepared. Resistance starch (RS) and total dietary fiber (TDF) contents of the samples were
determined before and after cooking. A Rapid Visco Analyser (RVA) was used for the preparation of the cooked samples; the pastes
obtained from RVA were freeze-dried and grinded. The in-vitro glycemic index (GI) values of the cooked samples were also
determined. Common bean flour had the highest TDF content (23.9%) whereas wheat flour had the lowest (5.18%) among all
samples before cooking. After cooking, TDF contents of the samples increased significantly and they were recorded to be 27.9% and
8.8% for the common bean flour and wheat flour, respectively. RS content of the samples was also affected by cooking and RS
contents of the flour mixtures especially rich in common bean flour were determined to be significantly lower than the ones of
uncooked samples. RS level of control common bean flour was 24.2% while it decreased to 4.3% after cooking. In-vitro GI values of
the cooked samples were in the range of 94.4-123.5, where the GI value of white bread was assumed as 100. It was observed that the
glycemic index values of the samples significantly increased with the increase of common bean flour in the prepared flour mixtures.
Keywords: legume, common bean, lentil, glycemic index, resistant starch, total dietary fiber
272
Increasing the Resistant Starch Content of Black Chickpea (Cicer arietinum L.) Starch by an
Enzymatic Method
Dilara NILUFER ERDIL1, Hilal DEMIRKESEN1, Zeynep TACER CABA2
1
Legumes are plant-derived nutrients that are important in human nutrition. Black chickpea is in dark color, in the desi family of
chickpeas and is closely connected to the Malatya culture. Locally it is consumed with a variety of recipes, although not known much
in outer regions. Legumes have many advantages in terms of nutrition; high edible protein contents (18-36%), high digestibility
degree of protein (78%), essential amino acids similar to animal protein beside considerable amount of starch. The digestibility of
starch in the food commodities varies depending on the food 's native state. Accordingly, starch in diet is composed of three separate
fractions; including rapidly digestible starch (RDS), slowly digestible starch (SDS) and enzyme- resistant starch (RS). Nowadays,
increasing the resistant starch content of foods is in interest as it has lower gycemic index value. Enzymatic method is one way of
increasing the resistant starch contents in foods.
Black chickpea used in this study is obtained from local markets. Starch isolated from chickpeas was ground to be used in the
analysis. Moisture contents (11.6% and 10.2%); protein contents (0.85% and 21.0), fat contents (0.4 % and 4.3%) were analyzed for
black chickpea starch and flour, respectively. Starch isolated from black chickpeas was modified by enzymes to form RS (DNE).
Also samples were obtained by applying enzyme on the gelatinized starch (GNE) and the retrograded control starch (RNK). For all
those samples, physicochemical and functional properties were determined and compared. Enzymatic modification process involved
40U/g pullulanase addition to both native and gelatinized starch, followed by incubation for 10 hours at 60 C with enzyme,
autoclaving at 121 C for 30 minutes and after 24 hours keeping at 4 C for retrogradation and lyophilization. RS contents found for
DNE and GNE were 16.4 % and 12.3%, respectively. When DNE and RNK were compared; RS content was found to increase about
40.6 % by the effect of enzyme. The RS content of the native starch and the flour was found to be 15.2 % and 5.0%, respectively.
Treatments made on the native black chickpea starch increased the amount of RDS and reduced the amount of SDS when compared
with the uncooked starch. On the other hand, these applications increased the amylose content of GNE significantly. Amylose
content in DNE was 24.4%, in RNK was 20.9%, and in GNE was 54.3%. Enzymatic and thermal applications increased the water
absorption capacity and water solubility index values. The swelling power increased in inverse relation to the RS content of the
sample. Applications also caused increases in the fat binding capacity and emulsifying capacity of the starch sample. Syneresis and
turbidity properties showed no distinct effects. Autoclaving and retrogradation applied samples had lower initial gelatinization
temperatures and the peak temperatures and enthalpy values of the samples were also reduced. Rapid visco analyzer (RVA)
measurements showed that viscosity values for native starch were reduced by enzymatic and hydrothermal applications, by means of
decreases in peak viscosity and final viscosity. X-ray diffraction results showed C-type crystallinity which is characteristic for
legume starches. The granular structure and distribution of the peaks obtained by scanning electron microscope (SEM) showed that
for native starch oval granular starch was dominant, whereas for the other starch samples granules were found to collapse due to the
effects of retrogradation. In this study; Type-3 RS production from black chickpea starch by a pullulanase enzyme was successfully
performed. The higher water absorption, water solubility, fat binding capacity and emulsion capacity of enzyme treated black
chickpea starch samples will make it possible to produce different products with desired quality parameters. Therefore, they may be
used as a functional ingredient instead of native starch form to increase the amount of RS.
Keywords: chickpea ,; resistant starch; ,pullulanase
273
Pulses are considered as excellent sources of proteins (20-24%) and carbohydrates (50-60%). Lentil types comprise a wide variety
with different colors; yellow, red, green, brown and black. Brown lentil (Lens culinaris Medikus) is specific to Malatya region.It is
smaller in size when compared to green lentil and is ball shaped. Resistant starch concept attracts attention with its special health
benefits and recently amylose-lipid complex has been proposed as RS type V due to its resistance to enzyme hydrolysis. As it is
reported that the diet with RS type V reduced postprandial glycemic and insulin responses, RS Type 5 is suggested as a potential to
intervene in metabolic syndromes such as type-2 diabetes, obesity, hypertension and heart disease.
This study aimed to characterize the brown lentil starch and investigate the effects of different lipids or fatty acids (corn oil, olive oil,
soy oil, hydrogenated sunflower oil, palmitic acid and stearic acid) (10%, m/m) on amylose-lipid complex formation with brown
lentil starch. Proximate analyses both on brown lentil starch and flour were performed for characterization, while total resistant starch
content, starch digestibility, thermal properties and scanning electron microscopy (SEM) images were investigated to evaluate the
amylose-lipid complex and resistant starch formations. In addition, the effect of cooking on resistant starch formation was also
investigated.
Moisture contents (14.5% and 12.9%); ash contents (0.3% and 2.9%); protein contents (0.8% and 24.9%) and fat contents (0.4% and
2.5%) were analyzed for brown lentil starch and brown lentil flour, respectively. Resistant starch content of brown lentil starch was
found as 9.9%, which increased significantly by the addition of lipids or fatty acids. The highest resistant starch level was obtained
for samples treated with hydrogenated sunflower oil. When the resistant starch content of lipid added raw starch samples and cooked
starch samples were compared, it was seen that cooking provided approximately 2% increases in resistant starch contents.
Thermal properties of native starch and 10% lipid added raw and cooked starch samples were investigated by Differential scanning
calorimetry (DSC), but no difference was detected both for gelatinization peak temperatures (Tp) and enthalpy values of lipid added
starch samples and native brown lentil starch.
As observed from SEM images, brown lentil starch has oval granular shape and brown lentil flour has more complex structure with
protein molecules bound to starch granules. White transparent structures were observed in the images of lipid added starch samples.
They may be indicators of lipids or fatty acids interacting with amylose and filling the central cavity of the amylose single helix. The
images of cooked starch samples displayed that granular structures of starch were collapsed and crystal structures became more
evident because of cooking process.
In conclusion, different lipid types (corn oil, soy oil, olive oil, hydrogenated sunflower oil) and fatty acids (palmitic acid, stearic acid)
had different effects on digestibility of starch, amylose-lipid complex formation and thermal properties of starch. The interaction
between starch and lipids may be used to produce starch containing foods with reduced glycemic index.
Keywords: pulses,resistant starch,lipid,lentil
274
Poultry Farming Program, Abant zzet Baysal University, Mudurnu Sreyya Astarc Vocational School, Turkey
2
Culinary Program, stanbul Gelisim University, Istanbul Gelisim Vocational School, Turkey
3
Culinary Program, Pamukkale University, Tavas Vocational School, Turkey
Mung beans [Vigna radiata (L.) Wilczek], were firstly found in wild and culture form in countries such as Africa and India.
Nowadays, it is known that its agriculture is made in Southeast Asia, Africa, South America and Australia. Mung beans have an
important place among the legumes of which seeds can be eaten because they are easy to digest, and causes less swilling. The protein
needs are met in various countries via roasting, using it as flour or drying to be used in food. Apart from these, it has a wide usage
area in various sectors ( biscuit, bread ). In China it is used as an antidote or illnesses. In our country it is not widely used in
production of legumes. Again in our country it is defined to be grown up in Southeast Anatolia and Karaman with the name of
Me. They are also used in the areas where agriculture is done as in the other countries, in nutrition as various kinds of food and
soup. Mung beans have some benefits in medical area such as lowering cholestrol, preventing inflammation and blocking tumor
formation,and getting rid of toxin. Mung beans contain rich protein, essential fatty acid sources, tocopherol, sterols, sugar, organic
acids, amino acids and amines and additonally, some vitamin B and C were found in sprouted mung beans. The rich and high-quality
proteins situated in their structure give antibacteriel and antifungal feature. 100 grams mung beans, approximately 63 grams
carbohydrate, 24 grams of protein, 1.2 grams lipid, 1.25 grams of sodium and A, D, B12, vitamins such as C. With this study
conducted, it is aimed to decrease the use of the Mung beans in various sectors as they are valuable legumes and provide the usage
for medical benefits.
Keywords: Functional, Mung Beans, Healthy Legumes
275
1
Food Engineering, Mersin University, Turkey
Food Engineering, Karamanolu Mehmetbey University, Turkey
Faba bean (Vicia Faba L.) represents a good source of protein, dietary fiber and carbohydrates and provides many vitamins and
minerals. Five times more faba bean is used for animal feed than for human food. Development of faba bean-based products and new
processing methods are needed in order to increase consumption of faba bean. Therefore, the objective of this study was to evaluate
the potential use of faba bean for production of snack foods by extrusion processing and to investigate effects of extrusion die
temperature, screw speed and gum content on total starch, in vitro digestibility of starch and total, soluble and insoluble dietary fiber
contents of extruded foods. Faba bean flour was fermented at 37C for 6 h and subsequently dried in a forced air drier at 55C for 24
h. Fermented faba bean flour was extruded at 18% moisture content in a co-rotating twin screw extruder with five heating zones (4050-70-90-100C) and a circular die (4 mm). The feed rate was kept as constant at a value of 2.5 kg/h. Three way factorial design at
two levels was used for experimental design with factors of die temperature (130-150C), screw speed (300-500 rpm) and gum level
(1-4%). Analysis of variance (ANOVA) was performed to analyze the effects of factors on extrudate responses. In vitro starch
digestibility was assayed by employing porcine pancreatic amylase. Total, soluble and insoluble dietary fiber contents of the extruded
products were determined by using Megazyme dietary fiber assay kit (Wicklow, Ireland). ANOVA results showed that die
temperature and screw speed had a significant effect on starch digestibility whereas gum content did not affect significantly starch
digestibility. In vitro starch digestibility of faba bean flour was 145.2 mg maltose/g sample (d.b.). Starch digestibility of fermented
faba bean flour blends was in the range of 155.4 to 171.0 mg maltose/g sample (d.b.) while starch digestibility was between 311.0
and 450.0 mg maltose/g sample (d.b.) for extruded bean products. Extrusion process increased significantly starch digestibility of
extrudates when compared to the unextruded raw material. Total dietary fiber content of fermented faba bean blends were between
18.36 and 19.56% while it was 12.53% for faba bean flour. Total dietary fiber content of extrudates ranged from 20.68 to 24.37%.
Extrusion processing conditions and gum level had a significant effect on total dietary fiber content. Soluble dietary fiber content
changed from 4.0 to 7.62% while insoluble dietary fiber was in the range of 14.89 to 18.02% for extruded products. The effect of
gum level and die temperature was significant for soluble dietary fiber. Gum level and screw speed significantly affected insoluble
dietary fiber content of extrudates. These results suggest that it is possible to produce extruded foods from fermented faba bean flour
with improved nutritional profile.
Keywords: Extrusion,Faba Bean Flour,Nutritional Properties,Dietary Fiber
276
Keywords: legumes,tannins,proanthocyanidins,thiolysis,HPLC
277
Food Additives and Residues Department, Central Research Institute of Food and Feed Control, Turkey
2
Vegetal Products Department, Central Research Institute of Food and Feed Control, Turkey
3
Quality Control Department, Central Research Institute of Food and Feed Control, Turkey
4
Aegean Agricultural Research Institute, Aegean Agricultural Research Institute, Turkey
5
General Directorate of Agricultural Research And Policies, General Directorate Of Agricultural Research And Policies, Turkey
Turkey has access to a rich local biodiversity with high nutritional potential. A considerable diversity exists among the major crops
cultivated in Turkey, including wild relatives and landraces. Cowpea is one of the important legume crops in Turkey and there is a
great diversity of landraces between regions. It is better adapted to drought, high temperatures and biotic stresses than other crop
plant species. Green pods, fresh seeds and dry grains are consumed as different dishes and it plays an important role in the nutrition
of the local people in Turkey.
The purpose of the present study was to investigate the nutrient composition of dry grains of cowpea samples and to evaluate
potential contribution of 100g edible portion towards nutritional requirements (recommended dietary allowance; RDA). The dry
grains of cowpea samples were collected from zmir, Aydn and Mula provinces in Agean Region where the main growth area of
cowpea landraces in Turkey. After cleaning, three composite samples of each species were produced by homogenizing the edible
portion. The samples were ground into a fine powder before analyses. The proximate composition and mineral content of cowpea
samples were analyzed using standard methods and reference materials.
This study shows that dry grains of cowpea represent an important source of protein,(21.68/100g) and may contribute 40 per cent of
Recommended Dietary Allowances(RDA) for adults (over 30 years old). The dietary fiber content found in cowpea sample was
33.50g/100g and fiber provided by a 100 g portion may supply nearly 100% RDA for adults, given by EFSA. Dietary fiber has
beneficial effects on the digestive tract, including regulation of the intestinal function, the prevention of cardiovascular and chronic
diseases such as colon cancer.
Regarding mineral elements, cowpea samples are rich source of iron, zinc, magnesium and potassium (5.56, 3.34, 167, 1148
mg/100g, respectively). The dry grains of cowpea should also be highlighted for its high contribution to microelements nutritional
intakes, since a 100 g portion of the cowpea samples would provide nearly 30% of the iron RDA for females. The dry grains of
cowpea could be a good alternative to other commonly consumed legumes such as beans, lentils due to its high nutrient content.
However, it should be noted that nutrient content is not equivalent to bioavailability; preparation type may affect the nutrient content
of food samples. Further studies on phytochemical composition and bioavailability of the dry grains of cowpea would be valuable.
Keywords: Cowpea ,Nutrient content ,Recommended dietary allowance
278
279
Laboratoire dAlimentation et Nutrition, Facult des Sciences de la Nature et de la Vie. Universit Abderrahmane Mira, TargaOuzemmour-Bejaia, Algeria
2
Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain
Broad beans consumption is popular in the Middle East, North Africa and South America. They represent a source of energy, protein,
folic acid, niacin, vitamin C, magnesium, potassium, iron and dietary fibre. Epidemiologic studies have indicated that legume
consumption is inversely associated with the risk of coronary heart disease, type 2 diabetes and obesity. Furthermore, it promotes a
slow post-prandial blood glucose increase due to the presence of a high amount of non-digestible carbohydrates including resistant
starch and fibre. Legume proteins are known to contain high levels of lysine and threonine, two essential amino acids that lack in
cereal products. Hence, they represent an adequate complement to cereal proteins.
The purpose of the present work was to substitute durum wheat semolina in fresh Cicatelli pasta production with broad bean (Vicia
faba) flour at different percentages (10, 30 and 50%) in order to assess its quality attributes, cooking behaviour, starch and protein
digestibility and mineral availability.
Enriched pasta showed lower cooking time, higher dry matter loss but similar water uptake. The shape of pasta was not significantly
affected by the cooking process. Colour parameters indicated comparable brightness between samples and higher redness values for
enriched pasta. The incorporation of broad bean flour resulted in significant increase of proteins amounts (21% against 13.7% in
50% enriched pasta and the control, respectively), fibre, resistant starch (from 1.44% in the control to 2.47% in 50% pasta), ash and
minerals (Ca, Fe and Zn). The mineral dietary reference intake contributions were higher in fortified pasta and the enrichment
percentage of 30% was the highest level allowing improved iron availability. In vitro percent protein digestibility increased
proportionally with the broad bean substitution level. The rate of starch hydrolysis was reduced upon broad bean enrichment,
resulting in lower glycaemic index (GI) for enriched pasta (91.9, 83.4 and 71.3 in 10, 30 and 50% pasta, respectively) compared to
traditional pasta (95.9) and white bread (100).
Keywords: Fresh pasta,Broad bean flour,Cooking properties,In vitro digestibility,Mineral availability
280
281
Effects of Climate Change in Wheat Production and Quality in the Southwest of Buenos Aires
Province, Argentina
Nelly SALOMN1, Alicia RUPPEL2, Maria Elena ANTONELLI2, Vernica MISLLER1,
Martha Beatriz CUNIBERTI3
1
In Argentina 5.26 million hectares of hard bread wheat and 80.000 hectares of durum wheat are sown every year of which 13% and
41% respectively are located in the southwest of Buenos Aires province (SWBA)
In the last years with an average production of 12.5 million tons our country is among the top ten exporters of wheat. Since 2000
Argentina started the categorization of wheat varieties by baking aptitude to obtain better trading conditions.
Wheat production is highly dependent on weather conditions: rain and temperature, both factors that affect yield, commercial and
industrial quality. Extreme weather events are more frequent in the world and in our country, so occur years of excessive rains and
drought periods that affect different regions of wheat production area. In the SWBA, this climate change has led to an increment of
hard bread and durum wheat production, affecting the quality of both hard and durum wheat during the last years, being 2008-2009
the crops of most pronounced droughts.
The largest volume of wheat exported through the Bahia Blanca port come from the SWBA and its destinations are 90% Latin
American countries and 3% Middle East countries.
The aim of this study was to analyze the impact of climate change in the evolution and fluctuations of production and quality of
TriticumaestivumL. and Triticum durumL., during 2007-2014 crops in SWBA.
Climate data and yield information of seven years were taken from the official website of the National Ministry of Agriculture,
Livestock and Fishery (www.minagri.gob.ar).
Hard Bread Wheat quality was analyzed by the parameters: Protein Content (humidity basic 13,5%) (PC), gluten content (GC),
alveographic W and farinographic stability (FS). Durum Wheat quality was evaluated by: Protein Content (PC), vitreousness%
(VIT), Color b (Cb) and Gluten Content (GC). The information was obtained from www.trigoargentino.com.ar.
Bahia Blanca Port and Maritime Chamberprovided export trade information discriminated by destination.
Statistics of position and dispersion were analyzed for the 12 districts in the SWBA, relating each variable with the production and
annual precipitation.
For Hard Bread Wheat statistical analysis showed that variables with less environmental and climatic variation, measured by the
coefficient of variation, were PC, GC and W. FS and Production presented more variation. For Durum Wheat all the variables
analyzed had more homogeneous behavior.
Negative correlation between quality and yield was confirmed. The marked decline in production during 2008 and 2009 were mainly
due to severe drought that reduced drastically the production area of the country. In 2012, extreme temperatures and strong drying
winds were the cause of this decline, by accelerating crop cycle resulting in very low test weight values.
Quality parameters of the four variables analyzed showed a decline trend in the crops studied.The main causes of the decrease in
baking quality were high temperatures that affected the crop at the moment of protein synthesis and soil nutrients deficiency by the
low use of fertilizer by farmers of this region, due to the lack of agricultural profitability.
Durum Wheat and Hard Bread Wheat showed a similar behavior in quality and yield variables. In 2012 crop Grain vitreousness
(VIT) values were low-due to high temperatures occurring at the end of crop cycle, accompanied by an increase of semolina
Keywords: climate change ,wheat,quality
282
283
Quality parameters in durum wheat are essential for pasta making industry. In this study, 14 genotypes commonly grown in Turkey
were evaluated in 2014-2015 cropping season under Kahramanmara conditions. The experiment was arranged in a randomized
complete block design with four replications.
In the study, traits such as thousand kernel weight (1000-KW), test weight (TW), protein ratio (PR), gluten content (GC) and yellow
pigment content (YPC) were investigated.
According to results, genotypes differed for all traits except TW. Sarbaak cultivar had the highest 1000-KW (53.15 g), while had
the lowest PR and GC (9.8 and 8.72%, respectively). The highest PR (14.40%) was obtained from Karaklk genotype, while it had
the lowest 1000-KW and YPC values (43.94 g and 12.00, respectively). In addition, Svevo cultivar had the highest TW (73.85 kg)
and Cesare cv. was the highest for GC (12.75%), while Saragolla cv. was the highest in YPC (21.80).
Among the investigated traits, there was a negative correlation between 1000-KW and PR (r=-0.446**), GC (r=-0.296*). However,
the relationship between PR and GC was positive (0.819**), while a negative correlation was determined with YPC (r=-0.678**). In
addition, correlation between YPC and GC was found negative (r=-0.641**).
Keywords: durum wheat, quality, gluten content, protein ratio
284
Some Bread-Making Quality Related Trait Performances of Bread Wheat Cultivar Grown
under Mediterranean Conditions
Hasan GEZGINC1, Abdulkadir TANRIKULU2, Ali TEKIN3, Sevgi HEREK2, Ziya DUMLUPINAR3, Hseyin
GNGR4, Tevrican DOKUYUCU2, Turgay ANAL5, Aydn AKKAYA2
1
285
A Reliable Assay for the Detection and Quantification of Adulteration in Wheat Flour Based
Composite Breads
Ceren BAYRA1, Arzu BAMAN2, Remziye YILMAZ2, Hamit KKSEL3
1
Utilization of rye, maize and oat flours in bakery products has been increasing in recent years due to their health benefits.
Supplementation with rye, maize and oat flours has advantages such as supplying higher amounts of protein, soluble/insoluble
dietary fibers, antioxidants, minerals and vitamins. The minimum levels of non-wheat flours in composite bread are regulated by law
in most countries. In Turkey, the minimum levels are 30, 20 and 15% for rye, maize and oat breads, respectively. However, when the
amount of rye, maize and oat flour is increased, the relative concentration of gluten decreases, causing inferior quality characteristics,
especially in terms of volume. To overcome this problem, bakers decrease the amount of non-wheat flour in the product, instead of
using other technical solutions. Such a non-compliance with the legislation is considered adulteration. Methods to determine the
composition of the breads supplemented with non-wheat flours with sufficient accuracy do not exist and new methods are needed.
The aim of the present work was to detect the presence of rye, maize and oat flour in wheat-based composite breads and
quantification of them by using a new SYBR green based qPCR system. In conclusion, PCR successfully amplified products of both
flour samples and wheat based composite samples and the data from this study also demonstrated that Real Time PCR can be used to
detect the presence and quantify rye, maize and oat flour in wheat-based composite breads using a new SYBR green technique.
Keywords: bakery products,health
286
Determination of the Quality Parameters on Some Bread Wheat Genotypes in TrakyaMarmara Region of Turkey
Turhan KAHRAMAN1, Turgay ANAL2, Irfan ZTRK1
1
The objective of this research was to examine quality parameters on some winter bread wheat genotypes in Trakya-Marmara Region
during crop growing periods of three years (2009-2010, 2010-2011, 2011-2012). The number of genotypes used in 2009-2010, 20102011 and 2011-2012 were 404, 511 and 231, repectively. Quality parameters (thousand kernel weight, test weight, protein content,
wet gluten content, gluten index, and Zeleny sedimentation) were taken into consideration. Correlations between characters were
determined. Result showed that, data of thousand kernel weight, test weight, protein content, wet gluten content, gluten index, and
Zeleny sedimentation in 2009-2010, 2010-2011, 2011-2012 were 28,1-48,8 g, 70,9-86,3 kg/hlt, 8,2-13,5%, 15,5-45,0 %, 40,8-99,6 %
and 20-70 ml; 19,1-41,6 g, 66,1-84,8 kg/hlt, 8,7-18,0 %, 19,6-56,4 %, 35,6-99,7 % and 23-75 ml; and 32,8-53,2 g, 77,4-87,6 kg/hlt,
10,1-14,6 %, 27,7-48,6 %, 31,6-98,8 % and 26-61 ml, respectively. Correlations between protein content with; test weight
(0,4427**), wet gluten contents (0,7596**) and Zeley sedimentation (0,6349**); between test weight with wet gluten content
(0,3119**) and Zeleny sedimentation (0,3524**); between Zeleny sedimentation with wet gluten content (0,3348**) and gluten
index (0,2943**) were found to be positive and significant. Whereas, correlations between protein content with thousand kernel
weight (-0,3133**) and gluten index (-0,2690**); between gluten index with thousand kernel weight (-0,1262*) and wet gluten
content (-0,6032**); between Zeleny sedimentation with thousand kernel weight (-0,2758**) were negative and significant in year of
2009-2010.
Correlations between test weight with thousand kernel weight (0,5758**), gluten index (0,1653**) and Zeley sedimentation
(0,1079*); between wet gluten content with protein content (0,8986**) and Zeleny sedimentation (0,4168**); between Zeleny
sedimentation with protein content (0,5485**) and gluten indeks (0,3216**) were determined as significant and important positive.
Moreover, correlations between protein content with thousand kernel weight (-0,4514**), test weight (-0,1937**) and gluten index (0,2353**); between gluten index with gluten content (-0,4878**); Zeleny sedimentation with thousand kernel weight (-0,1811**)
were significant and negative in year of 2010-2011. In 2011-2012 production year, correlations between test weight with thousand
kernel weight (0,2386**), protein content (0,1769**), wet gluten (0,1802**) and Zeleny sedimentation (0,2193**); between gluten
content with protein (0,7579**), thousand kernel weight (0,1920**) and Zeleny sedimentation (0,1302*); between Zeleny
sedimentation with protein content (0,3270**), gluten index (0,5453**) were also determined as significant and positive. On the
other hand, there were significant and negative correlations between gluten index with protein content (-0,2145**) and wet gluten (0,4934**).
Significant variations and differences among quality characters must have been sourced from vast differences between years, climatic
conditions and genotypes. In the support of this, while correlation between test weight and thousand kernel weight was insignificant
in the first year, this correlation was found to be significant and positive in the second and third years.
Keywords: Bread wheat genotypes,quality parameters,correlation
287
1
Field Crops, Central Research Institute for Field Crops, Turkiye
Field Crops, East Mediterranean Transitional Zone Agricultural Research of Institute, Turkiye
3
Wheat Breeding, Central Research Institute for Field Crops, Turkiye
4
Quality Evaluation and Food, Central Research Institute for Field Crops, Turkey
The world population has increased in geometrical ratio; agricultural production is far from meeting demands for food. Not only crop
production is vital but also products with high nutrition are important in order to provide adequate and nutritionally balanced diet to
the world. Consuming whole grains as part of a healthy diet have been linked to disease prevention. Whole-grains are important
sources of many nutrients, including fiber, vitamins and bioactive components. Also grains are rich in content of both micronutrients
(zinc, iron, cupper, sodium, boron, nickel and manganese) and macronutrients (calcium, magnesium, potassium, phosphor and
sulphur). Minerals play a fundamental role in human health and malnutrition and particularly deficiency in zinc and iron afflict 3
billion people worldwide.
The aim of this study was to compare the contents of some macro and micro elements (Ca, Mg, Mn, K, P, Na, Fe, B, Cd, Cu, Ni, Zn)
in whole grains of durum wheat, bread wheat, hulless barley, barley, rye, chickpea, lentil, bean, quinoa, siyez wheat, kaplica wheat
and snter wheat). The grains were milled with centrifuge mill (Retch ZM200 with 0,5 mm sieve, Germany) and mineral content
were determined by ICP-OS-700 instrument. Phosphor (P), potassium (K), cupper (Cu), nickel (Ni), zinc (Zn), boron (B), manganese
(Mn), iron (Fe), sodium (Na), magnesium (Mg), calcium (Ca) and cadmium contents of grains in the range of 580.7-273.2 mg/100g,
733.3-280.3 mg/100g, 8.4-5.8 mg/100g, 0.36-0.29 mg/100g, 5.1-1.5 mg/100g, 0.213-0.40 mg/100g, 4.7-1.2 mg/100g, 6.7-2.3
mg/100g, 3.7 -2.7 mg/100g, 256.0-120.5 mg/100g, 142-33.5 mg/100g, 3.17-0.51 mg/100g, respectively.
The highest and the lowest P, K, Ca, Mg, Na, B, Cd, Cu, Fe, Mn, Ni and Zn contents were found in kaplica wheat and durum wheat,
lentil and hulless barley, bean and rye, bread wheat and lentil, hulless barley and back wheat, quinoa and rye, siyez wheat and buck
wheat, bean and hulless barley, quinoa and lentil, bean and barley, bean and barley, siyez wheat and rye, respectively. Wide genetic
variation of minerals was found among the different grains. It can be concluded that the consumption of whole-grains are important
to achieve a significant improvement in human micronutrient status mainly for the populations with malnutrition and mineral
deficiency.
Keywords: macro elements, micro elements, grain, wheat, mineral deficiency
288
Grain Quality and Evoluation, Central Research Institute for Field Crops, Turkey
2
Field Crops, General Directorate of Agricultural Enterprises, Turkey
3
Field Crops, Osman Gaz University,, Turkey
Selection of potential promising lines from breeding material has important role in wheat breeding programs. Success of the
programs depends on selection of high quality lines at early stages. Some rheological tools such as Alveograph and Farinograph can
be used but at early stages plant breeders usually do not have enough material for performing those analyses. On the other hand
Mixograph needs lower amount sample as compared Alveograph and Farinograph and it is suitable for the selection of high quality
genotypes at early stages of breeding programs.
The objective of this study was to screen genotypes by using a 10-gram computerized Mixograph with Mixsmart software. Bread
wheat breeding material (346 genotypes) having various agricultural characteristics and origins were grown in Gzl Farm of
General Directorate of Agricultural Enterprises in Sivas province during the crop growing season of 2014-2015. Grains from each
cultivar were milled using a Brabender Quadrumat Senior mill after being conditioned to 15% (w/w) moisture level overnight. The
samples were tested for thousand kernel weight (TKW), protein content, wet gluten content, dry gluten content, Zeleny sedimentation
value, Mixograph (water abortion, peak time, peak value, curve area) were investigated according to international methods (ICC,
2000). The average values for TKW, protein content, wet gluten content, dry gluten content, Zeleny sedimentation value, Mixograph
water absorption, peak time, peak value, right of peak slope and curve area were 43.7g, 10.6 %, 31.6%, 10.9 %, 37.6 ml, 59.2 %, 3.3
min, 76.63%, -19.97 and 203.4 %Tq*min, respectively. The analyses results are compared with the average and those of the check
samples values in the trial and the material is divided into two groups. 120 lines had stronger gluten properties suitable for making
bread and other 80 lines had weaker gluten properties suitable for cookies and noodles. It can be concluded that Mixograph is a
relatively fast tool which is useful for screening breeding material, especially at early generations.
Keywords: wheat quality,mixograph,Mixograph water absorbtion,mixograph curve area
289
Evaluation Ofdifferent Features for Grain and Hay of Selected Some Triticale Lines
Andvarieties
Emel ZER1, Sah Ismail CERT1, Aysun AKCAIK2
1
Breeding and Genetics, Bahri Dada International Agricultural Research Institute, TURKEY
Quality and Technology Department, Bahri Dada International Agricultural Research Institute, Turkey
In 2014-2015 planting season a trial set formed from 20 lines and 5 standard varieties of triticale yield trial planted with a seeder at
Konya Bahri Dada IARI Central irrigated field of plots 6 row- 5 meters (plantation area:6m2). In the experiment grain yield (t/ha),
plant height (cm), Thousand Kernel Weight (TKW; g), grain protein (%), SDS, hectoliter (L), % cellulose, ADF %, NDF %, harvest
Index ( %), the green grass % dry matter in terms of 11 features, lines and varieties were compared.According to the results obtained:
12 lines and 3 varieties passed grain average yield: the highest grain yield obtained from the Line -9 ( 8.987 t / ha ) and the standart
variety Alperbey ( 7.930 t / ha ). The other characteristics were considered respectively; in terms of plant height;10 lines and 3
standart (Line -16 ( 122.5 cm) - Karma-2000 ( 121 cm ), TKW purposes; 10 lines and 4 standart (Line -18 ( 44.2 g)- mranhanm
(40.6 g), % of dry matter terms, 12 lines and 2 standart (Line-2 (28.5%) and mranhanm (27.6%)); 12 lines and 2 standart of terms
Harvest Index ( Line -1 ( 30.3 %) and mranhanm ( 28.3%) ); Grain protein % in terms of the 12 line and 3 standart (Line -23 (
12.0% ) and Mikham -2002 (11.4%) ); for SDS results; 13 Line and 4 standart ( Line -17 (21.5%) and mranhanm ( 21.0 %) );
Heltoliter; 6 Line and 3 standart (Line -19 ( 73,7 l ) and Tatlcak -97 ( 73.3 l) ); Cellulose % 11 line and 2 standart (Line -8 ( 35.2 %)
and Alperbey ( 35.5 %) ); ADF % 8 line and 2 standart (Line -24 ( 43.4 %) and mranhanm ( 37.9%) ), and NDF % 11 line and 4
standart (Line -8 ( 63.4 %) and Karma -2000 (% 56.0 ) ) gave results on average.The results are compared to lines in -Line 8, Line 17 and Line- 22 has showed very good performance in terms of examined the all characteristic. As a conclusion; need to make more
studies on these lines for green grass or hay for understanding on the use in animal nutrition and uses as crossing material for triticale
breeding for gaining better performance for improvement the lines.
Keywords: Triticale, ADF,NDF, Yield
290
291
Quality and Technology Department, Transitional Zone Agricultural Research Institute, Turkey
Quality and Technology Department, Transitional Zone Agricultural Research nstitute, Turkey
3
Quality Assessment and Food, Field Crops Central Research Institute, Turkey
Near infrared spectroscopy (NIRS) technique is a very useful method in determination of quality properties of breeding material
especially in early generations because of the high number of materials that can be tested. Like other cereals for barley breeding this
rapid and non-destructive technique has great potential to measure some important parameters. In this technique developing
calibration equations in NIRS using standard methods is the most vital stage for obtaining accurate results.
In this study; moisture, protein, starch and beta-glucan parameters of barley were analyzed using near infrared spectroscopy (Foss
NIR6500) and calibration development by using WINisi calibration development program. Modified partial least squares on NIR
spectra (8501048.2 nm) were developed for each constituent. The best models were obtained for moisture, protein, starch and betaglucan with r2 = 0.99, 0.89, 0.94, and 0.87, respectively.
With low cost and high speed in analysis these developed models will be used to screen barley breeding material mainly in early
stage.
Keywords: protein, starch, beta glucan, near infrared spectroscopy,barley,quality
292
Characterization of Rice Bran Wax Based Oleogels and Utilization as Shortening Alternative
Behic MERT
Food Engineering, Middle East Technical University, Turkey
Shortening is an edible fat and one of the important ingredients in bakery products such as cakes, cookies and pastries. It assists
entrapment of air during creaming process, leading to aeration and leavening essential for the structure and geometry of the products.
Shortening plays a critical role in providing softer texture and desirable flavor of the final products because it prevents the cohesion
of gluten strands during mixing. Cookie is a baked product with significant amount of fat and the development of well aerated short
dough is the initial step for preparation of cookies with commonly accepted textural properties. The objective of this study is to
investigate the potential application of oleogels containing rice bran wax (RBW) to replace shortening in cookie. Incorporation of
RBW in sun flower oil (SFO) showed that RBW based oleogels can form self standing solid like structures. Rheological analysis of
the samples revealed thixotropic behaviour of the oleogels. Higher concentration RBW resulted in harder oleogels with better
shortening ability. Results of this study showed that highly unsaturated RBW based oleogels can be utilized to form shortg dough
products with acceptable textural and physical properties.
Keywords: Rice bran wax, Cookie, texture,shortening
293
Effects of Location Onsome Quality Traits in Durum Wheat (Triticum Durum) Varieties
Ferda NSAL1, Hamit KKSEL2, Turgay ANAL1
1
Quality and Technology Department, Central Research Institute for Field Crops, Turkey
2
Food Angineering, Hacettepe University, Turkey
Durum wheat (Triticum durum) is primarily used for the production of high-quality pasta products because of its color, flavor and
cooking properties. Grain protein content, color, kernel size and vitreousness are important in durum wheat quality, as they are
strongly related to semolina yield, bright yellow appearance of semolina and cooking properties of pasta products. Quality of durum
wheat can be affected by environmental conditions such as location, rainfall, soil fertility and temperature.
The objective of this study was to determine effects of location on some quality traits in durum wheat varieties. Five durum wheat
varieties (Kzltan 91, Eminbey, -1252, Altn 40/98, Mirzabey 2000) which were grown in four locations (kizce, Ula, Malya,
Altnova) during the 2013 2014 growing season were used. In the study, varieties were evaluated in terms of thousand kernel
weight, vitreousness, grain hardness (determined by Single Kernel Characterization System - SKCS), kernel size distribution
(determined by sieve analysis), b*(yellowness) value and protein content.
Results were evaluated by Principal Component Biplot Analysis. The average data of four locations were between 41.7 47.2 g for
thousand kernel weight, 10.9 - 15.9 % for protein content, 24.5 25.0 for b*(yellowness) value, 66.2 99.0 % for vitreous kernel
count, 58.3 - 81.3 % for grain hardness, 56.0 - 71.1 g for the amount of grain above > 2.5 mm sieve and 0.6 - 4.6 g for the amount of
grain below < 2.2 mm sieve. The highest protein content, b*(yellowness) value and vitreous kernel count were determined in Malya
location. The highest thousand kernel weight and amount of grain above > 2.5 mm sieve were determined in kizce location.
According to results obtained from four locations; Eminbey and Altn 40/98 varieties gave better results in terms of thousand kernel
weight , protein content, vitreous kernel count and grain hardness ; Mirzabey 2000 and Kzltan-91 varieties gave better results in
terms of the amount of grain above > 2.5 mm sieve.
Keywords: durum wheat, quality traits, location,genotype
294
Food Processing Programme, Technical Vocational School, Siirt Univesity, Siirt, TURKEY
Food Engineering Department, Engineering Faculty, Yznc Yl University, Van, TURKEY
Food texture is a key sensory feature not only well appreciated by consumers but also used by consumers as a quality indicator of a
food product. It is important to know understanding to design new foods basic structurefunction relationships of food components.
Market availability of products made from naturally gluten-free flours such as rice, corn, pseudo-cereals and other alternative sources
in combination with additives suchas non-gluten proteins, hydrocolloids and emulsifiers is increasing, aiming at maintaining the
desired textural properties on one hand and enhancing the nutritional valueon the other.
A wide range of instrumental devices and experimental techniques have been developed, and many of them are now commercially
available. These include various rheometers for the precise characterization of texture-related physical and mechanical properties,
various empirical devices for fast characterization of some specific textural properties, and various instruments that mimic eating and
oral processing and offer easy quantification of textural properties and prediction of consumers perceptions. In this study
instrumental methods such as pasting properties of gluten- free flours, farinograph, rheometer and large deformation measurements,
DSC (Differential Scanning Calorimetry) and XRD (X-Ray Diffraction) measurements in gluten-free food components and products
were discussed.
instrumental methods gluten-free RVA XRD texture
Keywords: DSC,gluten-free , instrumental methods, RVA,texture,XRD
295
Textural and Pasting Properties of Wheat Flour Doughs Enriched With Buckwheat and
Coconut Flours
Ferhat YUKSEL1, Safa KARAMAN2, Kevser KAHRAMAN3, Osvaldo H. CAMPANELLA4
1
296
Bread Wheat Quality: Rheological Characteristics of Some Local and Imported Bread Wheat
Samples of Turkey
Sinem TRK ASLAN1, Hlya GL2
1
Rheological characteristics of dough that is obtained from bread wheat flour affects the quality of the product crucially. The
rheological parameters such as stability, water absorption, extensibility and the resistance against to extension are generally used in
order to determine the differences in flour quality and decide on the suitable raw material. It was aimed to reveal the rheological
characteristics of flour types that are obtained through local (Cumhuriyet75, Tosunbey, zmir85, Panda, Bezostaja, Esperya, Negev,
Adana99, Flamura, Toros) and imported (Kazakstani and Russian) wheat samples so as to produce wheat flour for bread by flour
factories in Lakes Region (Isparta, Burdur and Afyonkarahisar provinces of Turkey). For this purpose various flour types were
applied to test with SMS/Kieffer gluten and dough extensibility rig and The Dobraszczyk-Roberts (D/R) dough inflation system by a
Stable Micro Systems TA.XTPlus Texture Analyzer and farinograph.
According to farinograph results for water absorption values of flours varied between %64.50 (Bezostaja) and %53.70
(Cumhuriyet75). The highest stability were found to be in Adana99, Toros and Esperya in 18.70, 18.30 and 18.10 mins., and the
lowest stability were in types of Cumhuriyet75, Rus and zmir85 in 7.10, 6.10 and 4.70 mins. Degree of softening (after 12 min)
varied between (Toros and Negev) with 0.00 B.U. and (zmir85) with 72.00 B.U.
When SMS/Kieffer gluten and dough extension test results are taken into consideration, maximum resistance against to extension
was displayed by Russian with 31.23 g and Kazakstani with 29.41 g, and the lowest ones were Esperya with 14.86 and Bezostaja
with 11.85 g. Regarding extensibility, as Bezostaja displays the highest with 61.76 mm, it was respectively followed by Tosunbey
with 42.21 mm and Negev with 40.57. The lowest extensibility were identified respectively in Cumhuriyet75 with 17.62, zmir with
20.13 mm, Russian with 20.30 mm. The samples that have the highest area values were Kazakstani with 1141.82 g.mm, Russian with
978.27 and the lowest ones were Cumhuriyet75 with 566.91 g.mm and zmir85 with 650.50 g.mm.
According to results of D/R test for dough inflation in texture analysis device, wheat flours pressure values against extension
changed between (P) 54.64 mm (Bezostaja) and 195.29 mm (Cumhuriyet75). When extensibility were taken into consideration, as
Bezostaja (45.30) had the highest extension capability, Russian had the lowest (14.79 mm). The types that have the highest bread
energy were respectively Kazakstani with (184.31 J*10000), Tosunbey with (165.72 J*10000) and Flamura with (163.97 J*10000),
and the lowest ones were Panda with (93.06 J*10000) and Bezostaja with (96.54 J*10000).
As a result, as imported wheat products have higher resistance values against to extension, they had lower extensibility. Starting from
the view that there should be a specific ratio between resistance against to extension and extensibility in good bread wheat flour, it
was concluded that Bezostoja type was found to have high rheological quality in comparison to others.
As seen in the results, rheological quality of flour varies to a large extent according to wheat type. Therefore, in order to produce
bread wheat flour that is in standard quality, one needs to pay attention to the correct selection of raw material, and when necessary
the use of local types should be increased through blending.
Keywords: Bread Wheat, Dough, Rheology, Extensibility, Dough Inflation
297
298
Wheat landraces which is an important part of Turkish plant genetic diversity have resistant genes against to biotic and abiotic stress
factors. Moreover, they have some industrially important characters about grain quality. One of the most important species among
them is Siyez (Triticum monococcum L.) which is intensely cultivated hsangazi/Kastamonu. It is known that the first presence of
Siyez was in Near East around 10,000 years ago. Also it is first cultivated wheat in the history and ancestor of the modern wheat. At
this work Siyez was researched under The Biodiversity for Food and Nutrition Project (BFN).
BFN was launched in April 2012 mainly to address growing concerns over the rapid disappearance of agricultural biodiversity,
particularly traditional crops and wild species with nutritional potential, in four countries: Brazil, Kenya, Sri Lanka and Turkey.
Selected regions for the pilot studies are Black sea, Aegean and Mediterranean. Siyez is the target species of the Black sea Region
among 11 species. Data related to Siyez has acquired through surveys and nutritionally identified through nutrient analysis. The
proximate composition, mineral and vitamin content of Siyez samples were analyzed using standard methods and reference materials.
The study shows that Siyez wheat is a nutritious grain with a high content of protein, dietary fiber, some minerals and vitamins. The
protein content of Siyez wheat samples was 9.46mg/100g and contributes more than 18 per cent of Recommended Dietary
Allowances (RDA) for adults (over 30 years old). The dietary fiber content was 11.3g/100g. Siyez wheat was significantly higher in
zinc, magnesium and phosphorus (3.66, 109.1, 304.6 mg/100g, respectively). It can also be considered as a good source of thiamine
(0.25mg/100g) and contributed to nearly 25% of the RDA. The results suggests that Siyez wheat can be considered as valuable food
resource and alternative to other wheat species.
Keywords: Siyez, Triticum monococcum L., Landraces, BFN, Nutrient composition
299
Mass Spectrometric Analysis of Intact High and Low MolecularWeight Glutenin Subunits in
Canadian Wheat Varieties
Bin Xao FU, David HATCHER, Miray BACALA
Grain Research Laboratory, Canadian Grain Commission, Canada
High Molecular Weight Glutenin Subunits (HMW-GS) are known to be partially responsible for gluten strength and dough end-use
functionality. Low molecular weight subunits (LMW-GS) also play a key role in gluten polymer size and strength. The majority of
the premium Canadian wheat varieties within the CWRS class have the same HMW-GS composition yet there is a wide range in
their gluten strength thus impacting their quality. Gluten strength is thought to improve the larger the gluten polymer becomes. The
LMW-GS are believed to play a key role in this size increase. No investigation of these LMW -GS proteins has been performed on
Canadian varieties by any technique. The objective of this work was to characterize and confirm the HMW-GS components within
Canadian wheat classes and to investigate potential differences in key LMW-GS proteins relative to gluten strength and commercial
quality.
Flours were sequentially extracted with 50% n-propanol and centrifuged (3x) to remove gliadin components. Gluten subunits (HMW
& LMW) were extracted with a 50% n-propanol, 1% w/w DTT solution. HMW-GS components were preferentially precipitated
from the extract by increasing the propanol concentration to 65% followed by centrifugation. The pellet was re-suspended in 50% npropanol and alkylated with vinyl pyridine while the LMS-GS remaining in the supernatant were also alkylated with vinyl pyridine.
Alkylated HMW-GS and LMS-GS were analyzed on a C18 UPLC ESI-MS system (Waters G2 Synapt) using acetonitrile:water
gradients containing 0.07% formic acid and 0.03% trifluoroacetic acid. The HMW-GS gradient was 75:25-66.5/20 min while the
LMW-GS employed 75:25-60:40 over 40 min.
Analysis of MS standard proteins showed our system was capable of better than 0.01% accuracy on average mass. Examination of 10
dominant CWRS varieties indicated all displayed HMW-GS 10 with an average mass of 68,214 +/-2.6 Da and HMW-GS 5
exhibiting an average mass of 86,756 +/- 2.7 Da least accurate analysis Additionally all lines had HMW-GS 2*, with an average
mass of 88,637 Da+/- 1.1 Da. Seven lines had HMW-GS 9 demonstrating a 74,254 +/-1.0 Da while the remaining three lines had
subunit 8 with an average mass of 75,853 +/-1.0 Da. Examination of HMW-GS 7 indicated a unique series of masses present that
would not be normally distinguishable by SDS-PAGE. Seven of the 10 varieties displayed a , a 82,947 +/- 1.0Da subunit with a
secondary 82294 +/-1.0 D subunit. Three varieties had a HMW-GS subunit of 83,541 +/-2.1 Da with a second GS component at
82,885 +/-2.2 Da.
Our preliminary investigation of the 20 most abundant LMW-GS proteins, based upon an intensity basis, extended from 48,041 Da to
31,605 Da. Analysis indicated that the highest quality variety, Carberry, had 19 unique LMS proteins not present in the lowest gluten
strength variety Unity. Also the weak gluten strength variety Lillian displayed only 6 LMW proteins in common with Carberry.
Surprisingly Lillian and Unity exhibited only 5 LMW proteins in common with largest having a mass of 38,291 Da.
Keywords: glutenins.)mass spectrometry.)wheat.)
300
The Comparison of Flour Milling Methods for Determination of Quality in Early Stages of
Durum Wheat Breeding Program
Aliye PEHLVAN1, Prof. Dr. Saime NVER KINCIKARAKAYA2
1
Quality Assessment and Food, Field Crops Central Research Institute, Turkey
2
Field Crops, Ankara University, Turkey
SDS sedimentation and color b values are commonly used for determinating of quality in the durum wheat breeding programs especially at
early generation. Milling to flour without tempering are generally carried out in this stage where amount of material and time are limited. In
this study, relationships were examined between two milling methods with tempering and without tempering at SDS sedimentation and color
b values. Flour was obtained from milling with tempering (16.5%) and without tempering from 184 durum wheats grown in Ankara in 20132014 growing season. As a result, average values were found as 17.9 and 17.1 at color b while 30.6 ml and 39. 4 ml at SDS sedimentation
from milling with and without tempering respectively. The correlation values between milling methods were obtained as r = 0.94 ** at SDS
sedimentation and as r = 0.92 ** at color b. Besides, coefficients of determination belong to examined parameters were determinated as R2 =
0.89 ** for SDS sedimentation and as R2 = 0.85 ** for color b value.
Keywords: Durum wheat, SDS sedimentation, color b value
301
302
Soybean is one of the most important legumes for human consumption in terms of nutritional quality. Soybean contains tocopherols,
isoflavones and other phenolic compounds which have antioxidant activity. Tocopherol is the major lipophilic antioxidant and tocopherol is the most effective among all tocopherols, in terms of vitamin E activity.
Infrared (IR) treatment is an energy saving technology and has advantages over conventional heating. In this study, infrared treatment
conditions, adequate for inactivation of undesirable components (trypsin inhibitor, lipoxygenase) in soybean, were tested in terms of
soybean tocopherols. Soybeans (cvs. Adasoy & Nazlican) were soaked in water (7:40; w/v) for 30 or 45 min. Infrared treatment
(814W, 1003W, 1208W, 1342W) was applied to unsoaked and soaked soybeans for 10 min or 15 min. The samples were rested at
30C for 20 h. Ground sample was dissolved in ethanol and hexane was added to the sample extract. Sample taken from the hexane
layer was dried and then dissolved in methanol. -, +- and -tocopherols were quantified using reverse-phase HPLC.
Significantly higher -tocopherol contents were observed for 30 min soaked Adasoy soybeans as compared to those for 45 min
soaked samples. IR-treated soybeans of both cultivars generally had lower -tocopherol and +-tocopherol contents as compared to
their controls. Adasoy and Nazlican samples treated at 1342W had the lowest - and +-tocopherols. Soybeans of both cultivars
treated for 15 min had significantly lower tocopherol (, +, ) contents as compared to the soybeans treated for 10 min. In both
cultivars, -tocopherol contents of 30 min soaked soybeans were not significantly different than those of 45 min soaked ones.
Infrared treatment at different powers did not cause significant changes in -tocopherol contents of Adasoy samples, but it caused
decreases in Nazlican samples. -tocopherol contents of Adasoy samples treated for 10 or 15 min were not significantly different
than that of control. However, treatment time of 15 min had a pronounced effect on -tocopherol contents of Nazlican samples.
It can be concluded that infrared conditions adequate for inactivation of undesirable compounds (lipoxygenase; 1003W for 10 min,
trypsin inhibitor; 45 min soaking, 1342W for 15 min) is favourable for retention of tocopherols.
Keywords: near infrared treatment,soybean,tocopherol
303
Effects of Corn Starch and Water Addition Levels on the Quality Characteristics and
Estimated Glycemic Index Values of Gluten-Free Rice Bread
Asl CHAN, Arzu BAMAN
Food Engineering, Hacettepe University, TURKEY
Cereal products may cause various diseases in some people. Celiac disease is one of these which cause intestinal mucosal damage
due to the sensitivity to gluten or gluten-like proteins. The prevelance of celiac disease in Turkey is approximately 1%. Patients with
celiac disease must avoid wheat, rye, barley, triticale and oat. A diet without gluten plays an important role in the treatment of celiac
disease. However, the lack of gluten in raw materials (corn, potato, rice, buckwheat etc.) that are safe for gluten-free food
formulations causes major problems in dough processing and results in products with low quality, poor mouthfeel and flavor. To
solve these problems, gums and/or emulsifiers, dairy proteins and other non-gluten proteins are added to the formulation as
alternatives to gluten. Since starch is the most commonly used raw material in gluten-free formulations, the glycemic index of glutenfree bread was reported to be higher than that of wheat bread. Celiac disease is associated with high incidence of type 1 diabetes.
Therefore, maintaining good glycemic control while adhering to a strict gluten-free diet is an important task for celiac patients.
However, there are only few researches that attempted to study the factors that affect the glycemic index of gluten-free bread.
In this study, effects of corn starch and water addition levels on the quality characteristics and estimated glycemic index values of
gluten-free rice breadwere investigated. Rice flour and corn starch was used in the gluten-free bread formulation at a ratio of 70:30 or
60:40. It was reported in literature that reduced amount of water caused limited starch gelatinization resulting in reduced starch
hydrolysis. Therefore, in this study, water was added to the gluten-free bread formulation at different levels (80%, 84%, 88%, 92%
levels, flour-starch basis). Quality characteristics (specific volume, textural properties, color, water activity), slowly and rapidly
digestible starch and estimated glycemic index of gluten-free bread samples were determined.
Among the gluten-free bread samples including rice flour and corn starch at a ratio of 70:30, the highest specific volume (3.810.153
cm3/g) and the lowest crumb hardness value was obtained for the bread formulation having 92% water. This sample also had the
lowest value for slowly digestible starch and estimated glycemic index. However, for the rice flour-corn starch blends prepared at a
ratio of 60:40, lower amount of water (84%) was enough to obtain a gluten-free bread with the highest specific volume (4.150.105
cm3/g) and the lowest crumb hardness (0.360.044 N). Higher amount of water addition caused deterioration in specific volume and
hardness. However, this sample was found to have the highest estimated glycemic index value (104.911.795) and slowly digestible
starch (37.522.853). Among the samples having rice flour: corn starch at a ratio of 60:40, the formulation including 88% water gave
the lowest glycemic index value (99.490.631).
The authors wish to thank Hacettepe University, Scientific Research Projects Coordination Unit for the financial support (Project No:014 09 602
001-727).
Keywords: Celiac disease, gluten-free bread, rice flour, corn starch, glycemic index, rapidly digestible starch, slowly digestible
starch, quality
304
305
306
-irradiation is widely used in the food industry to increase the safety of the products in terms of microbiological concerns, which
results in increasing shelf life of the products. Despite its those beneficial effects, it leads to some physicochemical changes in
different components. Therefore, -irradiation level should be adjusted regarding all of the possible changes in order to minimize
quality loss of the corresponding material. In the present study, the effect of -irradiation level (2.5, 5.0, 7.5 and 10 kGy) on the
pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting
temperature) of pea starch was investigated. Generally all of the viscosity values significantly decreased with increasing -irradiation
dose (p < 0.05). As peak and final viscosity of pea starch were found to be 4930 and 5749 cP, they decreased to 2037 and 1492 cP,
respectively. Peak time and pasting temperature were not remarkably influenced by -irradiation. The results of the present study
highlighted that pasting properties of starchy foods should be considered when they were subjected to -irradiation. Moreover,
regarding the fact that when starches are used in the food formulation they substantially increase viscosity of the products which are
not desired for some products, that limits the usage of the starches. The results also showed that -irradiation process could be used as
a physical treatment to modify starches in order to decrease viscosity of their gels.
Keywords: -irradiation,starch,pasting properties,modification
307
308
309
The three main acceptability factors for evaluating foods are texture, flavor and appearance. If any of these three factors fails to reach
the expectations, the consumers will reject to consume the food products. Furthermore, main quality parameter of cereal foods is
texture. It is well known that texture of a food is not only affected with composition and water activity, and also storage conditions,
especially RH. In the literature most of the attention was given primarily to cereals texture. There are some reports showing effects of
water activity on the texture of crackers and snack foods. Moisture loss or gain is a serious problem in bakery products that are not
wrapped in a moisture proof package. The aim of this review is to research the importance of water activity on quality of cereal
products. Although diffusion of moisture leads to alteration in physical quality of products it may also end with chemical or
microbiological quality changes.
The deterioration of cereal based products is mainly related with the changes in organoleptic properties such as crispness, hardness
and also flavor and color changes by growing microorganisms. The deteriorative reactions start with increasing in moisture content
and aw. For example, it was reported that crispy product at room temperature loss their organoleptic characteristics if the aw exceeds
0.5 in humid room environment. However, this is not valid for products that containing both dry and soft part such as bread. It was
said that the state of freshness of bread is evaluated in terms of its flavors, softness and water absorptive capacity. Limitation of
moisture diffusion and improve the period of acceptability in dry cereal products such as biscuit can be achieved by reduction of aw
and using of hydrophobic barriers from 7 min to more than 12 days. It will be possible to state that each cereal product should be
analyzed separately and suitable packaging system should be designed to eliminate wastes.
Keywords: Cereal. Shelf Life. Quality Parameters.
310
Culinary Program, stanbul Gelisim University, Istanbul Gelisim Vocational School, Turkey
Logistics Program, stanbul Gelisim University, Istanbul Gelisim Vocational School, Turkey
3
Culinary Program, Pamukkale University, Tavas Vocational School, Turkey
Food logistics is the preservation of the food with minimum changings in the procces of packaging, transporting, storing and
delivering to the consumer. Cold chain is a chain planned for the materials that can endanger human health when a spoilage occurs or
is a must for the human health, have high economic value, must be kept in certain temperature because of their precision to the heat
and can be spoiled in a supply chain. In bakery products, it is important how an item changes through the process of manufacturing
and delivering to the custumer. Supply chain has such a structure that it must be configurated considering the features of an item and
in some certain activities there is a need of critical applications otherwise it will not be possible for the chain to meet the consumer
demands at an expected level and complete itself. The change of time-distance-temperature causes the expenses decrease with the
spoilage of the good. For example; a good prepared with a bakery product sensitive to excessive heat coming from outside will
totally lose its quality with the break of the cold chain. Also, if any break in cold chain can not be realized and the good is placed into
the freezer at the final consumption point and put into processing again, the occurrence of adverse consequences in terms of health
will be inevitable. Thus, the more important the infrastructure of the cold chain is the more important is to spot the probable breaks
and treat to improve the system in cold chain. In this study, it is mentioned about the importance of the cold chain logistics in bakery
products sector, health risks and the improvement of the system.
311
1
Culinary Program, stanbul Gelisim University, Istanbul Gelisim Vocational School, Turkey
Poultry Farming Program, Abant zzet Baysal University, Mudurnu Sreyya Astarc Vocational School, Turkey
3
Department of Food Hygiene & Technology, Veterinary Faculty, Turkey
4
Culinary Program, Pamukkale University, Tavas Vocational School, Turkey
Geographical indication can shortly be described as the protection of a local product or value with certain regulations. Geographical
indications are divided into two categories called origin name and geographical indication. Origin name, expresses a region,
area or country which points out an agricultural product or food that are made in an accurately determined geography in terms of
production, operation and preparation including the natural and human factors caused by a region, location or in some exceptional
cases by a country of which quality and characteristic features are totally or mainly the geographical borders are determined.
Geographical indication is the sign that determines the product manufactured within the borders of a region, area or location
determined with production, operation or at least one of the other operations beside being a product integrated to a region, area or
location with its certain quality, fame or other features caused by a region,area or location of which borders are determined. In order
to introduce the agricultural products in Turkey both national and international ( local products, local flavors, local production
conditions, preserving the local production methods etc.), the importance of the patent product ( the product belonging to a certain
area certificated by official institutions) is high. Thus, it is thought that using the geographical indicated products for introducing and
also preparation of the products derived from cereal products in Turkey could be benefical. In this study, it is mentioned about the
importance of the geographical indication for the cereal products to become widely known.
Keywords: Cereal Products, Geographical indication, Origin name
312
1
Applications, CHOPIN Technologies, France
Business Development Director, CHOPIN Technologies, France
3
Marketing, CHOPIN Technologies, France
Technological tests such as bread making tests are the most accepted quality control tools for determining wheat flour quality.
However, the duration of the tests and the need for expert operators (test bakers) limit the productivity of this type of analysis.
In this project, the Mixolab, a comprehensive rheology device which measures the rheological properties of dough subjected to the
dual stresses of mixing and temperature changes, has been used. The goal of this study is to use the complete information given by
the instrument (protein behavior, starch behavior, enzymes actions and interactions) to predict the results of two types of English
bread making processes.
40 flours from 2014 English crop have been studied. Every sample was referenced in bread making characteristics of two types of
English bread making processes: Chorleywood and spiral. Each sample was tested with the Mixolab using the Chopin + protocol
following the standard procedure (ISO 17718).
Each sample has been analyzed twice with each method. All trials (80 total) have been taken into consideration for statistical
modelling.
The volume and texture of the final products was evaluated as well as the characteristics of the crumb using the C-Cell , a food
structure image analysis instrument.
To evaluate the quality of the models, the percentage of samples predicted in the method uncertainty and the maximum difference
with the reference values were calculated.
For the loaf volume, the absolute mean difference from the reference value is 361 ml for the Chorleywood bread making process and
241 ml for the spiral bread making process. The results for the texture are quite promising as well: the maximum difference with the
reference value is 0.64 and 1.12 for the Chorleywood and the spiral bread making processes respectively (no fidelity data available
for either of these measurements).
For all C-Cell parameters (uncertainty available), all parameters are well predicted with a minimum of 99% of well predicted samples
(Cell diameter for spiral bread making process).
The results of this study need to be validated by adding more samples and incorporating new crops. The obtained performances show
that the Mixolab is an useful device for evaluating the rheological and final product characteristics of a flour. Such a method, first
developed for French bread making, can be applied to any other type of processes.
Keywords: Mixolab,Prediction,Bread-Making
313
314
315
Use of Solvent Retention Capacity Test Method for Prediction of Quality of Cookies Produced
from Wheat Flour With the Addition of Apple Pomace, Brewers' Spent Grains and Sugar
Beet Pulp
Marko JUKI1, Daliborka KOCEVA KOMLENI1, Indira KOSOVI1, Kristina GLIGORA2,
Jasmina LUKINAC3
1
Department of Food Technology, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia
2
Student, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia
3
Department of Process Engineering, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia
Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are used to determine flour capacity of holding
different solutions after centrifugation. Lactic acid SRC is associated with gluten characteristic, sodium carbonate SRC is associated
with levels of damaged starch, sucrose SRC is associated with pentosan characteristics while water SRC and Alkaline Water
Retention Capacity (AWRC) are influenced by all of those flour constituents.
There is number of research papers that deals with the relationship between solvent retention capacity test method and cookie quality
made from wheat flour but insufficient information are available when different additives with increased dietary fibre content are
used. That information could be important because dietary fibres increased hydration ability of the flour mixtures.
The aim of this study was to investigate the suitability of SRC and AWRC methods to predict the quality of cookies (volume, width,
thickness, cookie spread factor) produced from wheat flour with the addition of 10, 20 and 30 % of apple pomace, brewers' spent
grains and sugar beet pulp.
According to obtained results it can be concluded that AWRC, water SRC and sodium carbonate SRC methods can be used to predict
the volume and width of cookies, sucrose SRC method for predicting the thickness, and lactic acid SRC method to predict the width
of cookies.
Therefore, the SRC and AWRC are fast and suitable methods for predicting the quality of cookie flour even when we use the flour
blends with increased dietary fibre content.
Keywords: solvent retention capacity (SRC), alkaline water retention capacity (AWRC),cookie quality
316
Variation and Relationships Between Covered and Pearled Grain Physicochemical Properties
for Various Spring Barley Genotypes
Mara BLEIDERE1, Zaiga JANSONE2, Ilze GRUNTE2
1
Department of Plant Breeding and Genetics, Institute of Agricultural Resources and Economics, Latvia
2
Plant Breeding and Genetics, Institute of Agricultural Resources and Economics, Latvia
Currently in Latvia the leading grain processing companies to obtain the barley end-products such as pearled barley are using only
covered type of barley. The degree of pearling depends on the end-use of the pearledproduct, but the quality of the initial barley
grain is also important. White end product and consistent colour is important; uniform size of pearled product is also significant as it
can effect cooking time as well as appearance. Having fewer broken kernels is a distinct advantage as it leads to lower losses during
processing and an end-product with better consumer acceptance. In breeding of barley varieties suitable for producing of pearled
barley it is important to consider appropriate grain physical and chemical properties as a selection criteria for the accurate prediction
of barley processability to ensure satisfactory quality of the final product.
In this study, the differences in the physicochemical properties of covered and pearled grain were studied for various barley
genotypes. Moreover, the relationship between these properties was investigated.
Covered and pearled grain of spring barley genotypes (13 promising lines from Latvian spring barley breeding program; 9 barley
varieties currently most widely grown in Latvia; 28 genotypes from working collection) were examined both from a physical and
chemical perspective. Grain sized and pearling conditions were based on conditions used in a Latvian commercial pearling operation
of factory Dobeles Dzirnavnieks. Grain samples were sized over 2.2, 2.5mm and 2.8 screen using laboratory-sorting machine
Sortimat (Pfeuffer). Measurements of pearling quality was performed by using a small-scale barley pearler (Dimos Labtronics)
using a #30 grit stone. Grain samples (50 g in triplicate) over 2.2mm screen was used for pearling. Barley samples was pearled for
1.4 min to reach average extraction percentage of 70%, required time previously adjusted on local standard variety Ansis. Pearling
yield/PY above a 2.0 mm screen, and broken kernels/BK were expressed as percentage by weight. 1000 kernel weight/TKW for
covered grain (>2.2 screen) and pearled barley (>2.0 screen) was determined by using Contador seed counter (Hoffman
manufacturing). Test weight/TW, crude protein/CP content, starch content/ST, -glucans content/BG were analysed by Infratec
Analysis 1241. Colour of the pearled samples was determined in term of L*values using a digital colorimeter WF32 16mm (Graigar
Technology Co). L*values represents pearl barley brightness/PBB (0-100). All analysis were carried out using as least three separate
determinations for each barley genotype. Data were subjected to ANOVA of SPSS to determine significant differences among barley
genotypes by the least significant difference (LSD) method considering P
The results indicated that genotype had significant influences on variation of physicochemical properties of covered and pearled
grain. Results shows significant variations in TKW (46.21-60.51 g), CP (85.3-148.3 g kg-1), ST (581.0-641.3 g kg-1), BG (36.7 to
60.0 g kg-1) of the barley genotypes. Pearling yield varied from 73.16 to 93.71%, BK from 0.88 to 15.16%, PBB ranged between
61.62 and 73.63. The results of regression analysis between barley grain physicochemical and barley pearling characteristics showed
a significant correlation between TKW of covered grain and pearled barley (r2= 0.698). Moreover, the pearling quality parameters
such us PY could be significantly (p
Keywords: covered barley,pearled barley,physicochemical properties,correlation
317
The Brabender GlutoPeak has been used to establish insight into fundamental aspects of gluten quality and aggregation behaviour in
previous studies and on-going research has shown potential in relating agronomic management practices to flour quality. This
information was used to provide a framework to benchmark the quality of 34 Ontario-grown soft and hard winter wheat lines and
varieties. Principal component analysis was used to identify relationships among GlutoPeak parameters, gluten properties (secondary
structure, thiols), and other flour quality testing methods (protein content, Farinograph parameters, SRC values, and bake tests). The
full data set displayed a significant correlation between bread volume and GlutoPeak torque (r = 0.612; p < 0.01). This relationship
was still significant at the p < 0.05 level for the individual hard wheat (r = 0.579) and the p < 0.01 level for soft wheat (r = 0.655)
subsets. Secondary structures identified in the GlutoPeak slurry, including -helices, -sheets, and -turns, showed significant
relationships with both GlutoPeak torque and bread volume, indicating that gluten protein structure may be an important driver of
both GlutoPeak rheological parameters and bread making potential. Breaking the data set down into hard and soft winter wheat
subsets revealed a correlation with GlutoPeak time (r = -0.646; p < 0.01) in the soft subset. Interestingly, a clear separation of hard
and soft winter wheat varieties was never achieved in various iterations of PCA plots, although the strong relationship between
GlutoPeak parameters and gluten secondary structures was further defined. Closer evaluation revealed that a subset of soft winter
wheat lines had comparable or better bread making performance than certain hard winter wheat lines. This is likely related to efforts
in Ontario to breed for soft winter wheats with stronger gluten profiles over the past decade. The overall patterns from the study
demonstrate that hard winter wheat quality improvements have lagged in the Ontario wheat breeding pool compared to soft winter
wheat; the GlutoPeak has potential as a broad stroke tool in categorizing experimental lines and varieties in breeding programs; and
that further exploration of the role of gluten protein secondary structure in dough rheology and cereal products is necessary.
Keywords: GlutoPeak,Gluten secondary structure,Winter wheat,Bread making quality
318
Each year millions of tons low value by-products liberate during the processing of agricultural products. The amount and variety of
the by-produts are considerably huge and their disposal may lead to environmental and economic impacts. The way of new uses of
these by-products will increase their added-value. Paddy processing result in 60% rice, 20% husk, 9% bran and 11% broken rice.
Most of the rice kernel proteins are located in rice bran and protein content of defatted rice bran may reach 15%. The interest in the
extraction of bioactives from plant sources by using alternative methods has been increasing in recent years. Ultrasoun assisted
extraction (UAE) is one of these new techniques. In this study, the optimization of UAE from rice bran has been performed. For tis
purpose, according to the design of experiment established by using responce surface methodology, ultrasound was applied on
defatted rice bran samples. Depending on the model produced from optimiztion procedure, the parameters corresponding to the
highest protein yield was found as 0.43 solid/liquid ratio, power of 48.25 watt, and ultrasound application time of 29.89 minute. The
factors tested on protein yield, only the solid/liquid ratio and ultasound power were determined to be effective. The ultrason
treatment time was found to have no impact upon the protein yiled.
Keywords: ultrasound,rice bran,extraction
319
Lipases are enzymes that catalyze the hydrolysis of ester-carboxylate bonds and release mono- or di-glycerides, free fatty acids and
organic alcohols. Lipases have a wide range of use especially in the food, detergent, and pharmaceutical industries. In the food
industry, lipases are used in lecithin modification, oil degumming during the refining step of some vegetable oils, production of
glucose syrup and some specific types of cheese as well as production of emulsifier-like products such as lysophospholipids and
monoacylglycerols.
In the bakery industry lipases were initially used to strengthen the flavor of baked goods by releasing short-chain fatty acids, but over
the past two decades lipases, as well as other enzymes and emulsifiers, have been used to improve various properties of baked
products. Studies show that lipases have a positive effect on the texture of breads, e.g. softness could be enhanced by lipase
catalyzation. All of the hydrolytic enzymes along with lipases have an outstanding effect to decrease initial firmness and to increase
specific volume of breads. It has also been shown that the combination of -amylase-lipase enzyme preparation has synergistic effect
to prevent bread staling. Furthermore lipases has been stated to intensify the dough stability and enhance the shelf life by decreasing
surface tension at the air-water interface of the batters resulting in an improved specific volume and crumb texture.
In contrast to the desired properties of lipases in bakery products, under certain circumstances lipases are not desired in cereals and
their products. For instance, rice bran is commonly used as animal feed source and it is underappreciated to be used in human
nutrition, because following the whitening step, rice bran oil is exposed to the endogenous lipases, which cause the formation of free
fatty acids that lead to undesired flavors. Pulsed electric field treatment of brown rice grains is found to be effective to partially
inactivate lipase enzyme. Also ohmic heating is used to stabilize rice bran during storing by inactivating lipase. In a similar manner,
wheat germ is an incomparable source of high value nutrients but since its high level of lipase activity and existence of unsaturated
fats, it has poor stability during storing and has restricted shelf life. In a study, lipase in wheat germ is partially inactivated by gamma
irradiation. Similarly microwave is used to inactivate lipase in oats. Without inactivating the responsible enzyme or enzymes that
cause off-flavors during storage, the products can only be stored for a limited time, therefore a stabilization step that aims to keep as
much nutrients as possible during processing is essential to decrease the enzyme activity to prolong shelf life of the products. In this
review various effects of lipases, with their pros and cons, on the quality of cereals and cereal products are discussed.
Keywords: Lipase, cereal, shelf life, inactivation, emulsifier
320
321
It is widely known that some Heteroptera insects (Aelia sp, Eurygaster spand Nysius huttoni) attack wheat grains reducing their
breadmaking quality, however other species as Nysius simulans commonly extracts water and nutrients from soya. In 2011, in
Marcos Juarez (Argentina), a high population of N. simulans was detected in soybean crops, leading to a heavy infestation of wheat
crops growing in experimental fields in this area. It is worth highlighting that there are no worldwide reports about N. simulans attack
in wheat crops. The aim of the present study was to evaluate the effect of the N. simulans infestation on breadmaking quality of
Argentinean wheat. Twelve bread wheat cultivars grown in INTA Marcos Juarez, corresponding to the 2011/2012 harvest year, from
parcels affected by N. simulans and parcels, in the same area, that did not suffer the attack, were used. Grain damage percentage,
protein content, wet (WG) and dry (DG) gluten, and gluten index (GI) were determined. The effect of proteolytic activity on gluten
was determined by extracting the water-soluble proteins at different time intervals (0 h, 2 h, 6 h and 24 h) and the protein profile was
studied by electrophoresis (SDS-PAGE). In order to evaluate the effect of the infestation on proteins and gluten quality, SDS
sedimentation index (SDS-SI) and lactic acid retention capacity (SRClac) were carried out. These parameters were used to estimate
breadmaking quality of wheat. Micro breads were made and specific volume was determined. Dough rheology was evaluated using a
frequency sweep test. Grain infestation degree varied between 51-78% depending on the cultivar. Protein and gluten contents showed
significant differences (pN. simulans attack negatively affects wheat protein quantity and quality. SRClac and SDS-SI showed
significant (pN. simulans attack reduced significantly wheat breadmaking quality. Significant correlations (pN. simulans attack, more
drastic effects were observed on GI (55.5% reduction), SDS-SI (34.0% reduction), dough viscoelastic properties (tan increased
13.8-28.6%) and on bread specific volume (5.3-36.4% lower for damaged samples). These findings are the result of proteolytic
activity occurring after dough hydration which negatively affects gluten quality for breadmaking.
Keywords: wheat - breadmaking - N. huttoni
322
323
Effect of Whole Buckwheat Flour on Loaf Volume and Textural Properties of Partially Baked
Frozen Bread
Fatma HAYIT1, Hlya GL2
1
Buckwheat (BWF) is an annual plant that belongs to polygoneaceae family. In addition to being rich in trace elements, dietary fiber,
protein and amino acid compound, it also contains phenolic components and these make it a nutritious harvest. Within the current
study it was aimed to determine the effect of BWF, which was added to bread wheat flour according to displacement principle in
various amounts (0, %10, % 20 and %30), on volume and some textural properties of bread which were partially-baked and frozen,
during 3, 15, 30, 45-day-storage time.
After 3-day storage, it was identified that depending on the increment of buckwheat, bread volumes respectively reduced to %11.61,
%22.16 and %32.07. At the end of the 15-day storage volumes of control samples experienced respectively %2.83 decrease.
However, no further decrease was recorded in volume on 30th and 45th day storage time. As no change was recorded in values of
volume for samples with %10 BWF on 3rdand 15th days of storage, extended time interval caused lower values of volume. As %20
and %30 addition of BWF caused a significant decrease in volume at the end of 3rd, 15thand 20th days of storage, no significant
change was recorded on 30th and 45th days. At the end of 3-day-storage time, in parallel with BWF increase, bread firmness also
increased. As the average was 10001.4 g in control samples, after the addition of BWF, the following values were identified
respectively 1993.4, 3219.4, 4756.5 g. 15,30 and 45 day storage led to an increase in firmness values.
Adhesiveness increased significantly after the addition of BWF at around %20. Longer storage time also led to an increase in
adhesiveness. Cohesiveness also increased in parallel with the addition of BWF. As no change was recorded regarding cohesiveness
of control samples, the ones with BWF addition increased.
Depending on the increase of BWF addition, gumminess increased statistically. As longer storage led to a decrease in this value, no
significant change was recorded in the ones with BWF. As chewiness increased according to BWF addition, no significant change
was recorded due to various storage times. Generally the chewiness of BWF addition at around %20 or more was found to be more
difficult to chew in comparison to bread samples without BWF.
At the end of the study it was found out that enrichment of bread through BWF addition can turn it into a functional food. However,
due to undesirable elements in bread volume and texture, more than %10 was not recommended. New studies are needed in order to
prevent the undesirable factors that are arised by decreased gluten amounts when more BWF is used.
Keywords: Key words: Buckwheat, Partially baked frozen, TPA
324
1
Department of Plant Sciences, North Dakota State University, USA
Hard Spring and Durum Wheat Quality Lab., USDA-ARS Cereal Crops Research Unit, USA
Whole grains contain components, such as dietary fiber, starch, fat, antioxidant nutrients, minerals, vitamin, lignans, and phenolic
compounds, which are beneficial to human health. Most of the beneficial components are found in the germ and bran as part of a
wheat kernel, which are reduced in the grain-refining process. Despite the health benefits of bran and whole-wheat products, bran
tends to negatively impact dough viscoelastic properties, loaf volume and end product quality in general. Therefore, effects of
different major bran components including lipids, phenolics (extractable and hydrolysable), and fiber fractions on the whole wheat
bread-making quality were investigated by following up a reconstitution approach using the 24 factorial experimental design. All
analysis of variance (ANOVA) models were significant (P<0.0001) showing coefficients of determination greater than 0.8 for quality
traits such as farinograph parameters (stability, water absorption, mixing tolerance index), gluten index, gassing power, and baking
parameters (specific loaf volume, and proof height). The factorial model derived from a coded equation was used to visualize and
identify the trend that individual bran components impacted the quality traits. Interestingly, bran fiber was identified as a single main
factor that had highly significant impact on all flour, dough, and baking parameters measured in this experiment. Specifically,
presence of fiber in dough system increased water absorption and decreased stability. Fiber and hydrolysable phenolics
synergistically had negative impact on gluten index and dough quality. Gassing power of whole wheat dough showed a positive
association with the presence of fiber in the system but a negative association with the presence of hydrolysable phenolics. Also,
fiber and hydrolysable phenolics were the main factors that significantly impacted bread loaf volume. Reconstituted breads prepared
without fiber or hydrolysable phenolics had higher loaf volume than white bread. Overall, influence of bran components on breadmaking quality seemed very complex since analysis of variance showed that interaction of all four bran components (lipid,
extractable and hydrolysable phenolics, and fiber) was highly significant (P<0.05) to cause changes in farinograph parameters, gluten
index, baking parameters, and gassing power. The study of how each of these components effects on bread quality may lead to
further investigation about pre-treatments that could be performed to bran in an effort to improve whole wheat bread quality.
Keywords: reconstitution study, fiber, phenolics, bread baking,whole grains,whole wheat bread
325
Autofluorescence Multispectral Image Analysis at the Macroscopic Scale for Tracking Tissues
from Plant Sections to Particles. Wheat Grain as a Case Study
Mathias CORCEL1, Marie Franoise DEVAUX1, Fabienne GUILLON1, Marie Franoise SAMSON2,
Ccile BARRON2
1
In the cereal milling industry, wheat grains are fractionated at a histological scale for recovering the starchy endosperm into flour or
semolina and collecting the peripheral tissues in bran fractions. The proportions of each tissue in the resulting fractions impact their
nutritional quality or their end-use properties. The evaluation of tissue dissociation at the particle scale is required in order to
understand, control and optimize the fractionation processes. If the identification of tissues in wheat grain is commonly performed, it
remains challenging for powders. In powders, methods are mainly based on their specific biochemical composition or their specific
spectral properties, in particular their autofluorescence. These methods were developed to give quantitative assessments of a bulk
tissue composition in flour or bran fractions. None of these methods allowed the estimation of tissue dissociation at the particle scale
even when an imaging system has been used.
Recent equipments are available to acquire multispectral fluorescence images at the macroscopic scale using filters with specific
excitation/emission wavelengths. These fluorescence macroscopes allow obtaining images of a representative number of particles
together with a spatial resolution of less than 3 m. In such images, the intensities measured for each pixel are not spectra, but are
spectral profiles relevant to identify tissues (Baldwin et al., 1997). To identify the tissular origin from this information, we propose to
develop a prediction model on particles using calibration data coming from the observation of tissue sections. This approach is based
on several assumptions. The first one is that the multispectral autofluorescence of plant tissues is specific and the second is that it is
possible to measure fluorescence intensities in a reproducible way. The objective of the present work was to check the fluorescence
macroscope as an efficient device for measuring and comparing fluorescence intensities. Wheat was retained as a model plant for
which two major tissues of the grain had specific autofluorescence properties: the aleurone layer with mainly a UV fluorescence
response and pericarp that fluoresce using both UV and visible excitation wavelengths (Jensen et al., 1982; Symons et al., 1993).
Moreover particles of pure tissue can be obtained after hand isolation or fractionation process (Hemery et al., 2007). The
autofluorescence properties of tissues in sections and particles were compared in two mounting media (air and water) using a
multispectral fluorescence macroscope.
The variability of fluorescence profiles was studied by selecting pixels in cross-section or in particles mounted in air or in water. The
statistical variations were studied by principal component analysis and variance analysis. The first effect, mainly described by
principal component 1, was to differentiate the two tissues, aleurone layer and pericarp. The differences between each tissue came
from UV and visible filters as expected. The second effect, mainly described by component 2, was a difference between the two
mounting media. The differences between sections or powders were not correlated to the other factors and were considered as not
significant. Our results show that profiles extracted from multispectral images of cross-sections or particles are similar and allow the
identification of plant tissues. Hence tracking the tissues by predicting them on images of particles from profiles found in images of
cross-section should be possible. The choice of the mounting media is flexible, multiples options are viable, but the adopted solution
must be strictly applied to all the samples analyzed. If implemented, the prediction from cross-section could be less tedious than other
methods requiring dissection and lead to the identification of more tissues.
Keywords: process control,wheat,aleurone layer,pericarp,image analysis,tissue dissociation,multispectral autofluorescence
326
Rye (Secale cereale) has been cultivated in Europe since ancient times and it is traditionally consumed as wholemeal product in
Baltic countries. In Latvia, rye bread is rich with traditions, and is one of the more favourite types of bread. To produce traditional
rye scald, sourdough and bread it is extremely important to have high quality flour. The chemical composition of native grains varies
significantly depending on the growing environment and the genotype. Recently, among Latvian farmers new hybrid rye varieties
have become popular instead of conventional ones because of increased yields. On the other hand bread producers not always are
satisfied with the quality and suitability of new varieties for bread making complaining on slower fermentation processes, reduced
bread flavour, etc.
The aim of the study was to determine the quality of the most popular rye grain varieties, originating from Latvia, and their suitability
for wholegrain flour production and bread baking. Three conventional rye varieties Kaupo, Amilo, Dankowskie Amber and
three hybrid rye varieties Brasetto F1, Su Drive F1, Su Mephisto F1 obtained from the State Plant Breeding Institute Priekuli,
Latvia was the object of this study.
Rye quality indices were analysed using the following standards and methods: grain moisture content ICC 109/1, grain protein
content by Kjeldahl procedure (N5.7; wet basis) by ICC 105/2; hectolitre mass by ISO 7971-2, thousand kernel weight according to
ISTA method, starch determined using ICC 123. Grains were milled to wholemeal flour using Perten Laboratory Mill 3100 with 0.8
mm sieve and used for Hagberg falling number assessment according to HagbergPerten method as measure of the degree of alphaamylase activity in flour by ICC 107/1. The gelatinization of the starch and the enzyme activity (alpha-amylase) in the flour was
tested by Brabender Viscograph.
Hagberg falling number is the major quality attribute of rye and is essentially affected by the enzyme activity in the grain. In the year
2015, the weather during rye harvest was dry and sunny; therefore Hagberg falling number for all studied varieties was high, on
average 240 s. Temperature at the start of gelatinization for all samples was in the range from 52.7 till 55.7 C, but at its maximum
was 72.6 till 79.9 C.
The results of the current research show that the quality of all the studied varieties meet the requirements for high-grade rye grains
for food consumption and are suitable for the wholegrain flour production and bread baking.
Keywords: rye, quality indices, wholegrain flour
327
Cereals and especially wheat an important place in the Algerian diet plan, which makes the storage needed for self-sufficiency of the
population, but this product exposed the risk of contamination by molds and their toxins (mycotoxins) that affect wheat quality
during prolonged storage. This project focuses on the study of the organoleptic and hygienic qualities of five different local varieties
of durum wheat and bread wheat released for consumption in Algeria collected at the technical institute of crops, as well as
evaluation of the power producer of aflatoxin by aspergillus strains yard storage. The study of the organoleptic quality of wheat
through evaluation of pH, ash content, humidity and faty acidity, allowed us to conclude that wheat subjected to analysis is of good
quality. Similarly, analysis of the fungal flora showed a complete lack of Aspergillus strains responsible for the production of
aflatoxins. However, it was noted the contamination of some samples by non aflatoxinogenic fungal strains. As for the study of
power producer of aflatoxins (AFB1, AFB2, AFG1, AFG2) by Aspergillus fungi on five wheat samples by chromatographic
methods, it was negative, and therefore samples are completely free of aflatoxins.
Keywords: wheat, Algeria, storage, organoleptic quality, Aspergillus, aflatoxins, CCM, HPLC.
328
Use of Alveograph and Solvent Retention Capacity Methods to Predict Soft Wheat Quality
Leticia MIR1, Martha CUNIBERTI1, Beatriz MASIERO2
1
Wheat and Soybean Quality Lab., INTA-EEA Marcos Jurez, Cba., ARGENTINA
2
External Statistical Consultant, ex INTA Statistic Department, ARGENTINA
Wheat is one of the three most important cereals in the world with corn and rice. It is used for the production of flour and semolina,
which allows to obtain a wide variety of food products such as bread, cookies, cakes, pastries, etc. However not all wheat varieties
can be used to produce different products or manufacturing processes. The use of soft wheat for cookies provides quality products. In
Argentina the production of soft wheat started in 2006 and now there are four varieties in the market. Its production is not widespread
like hard bread wheat which represents 98% of the national production. For the manufacture of cookies it is often used hard wheat
with low protein and with the addition of additives to weaken the gluten structure to obtain flours with suitable characteristics. In last
year an increasing demand and production of sponge cakes and cookies were observed since they are strongly rooted in the local food
consumption and represent a clear example of the value added chain in farinaceous. Industrial bakeries need to have constant
characteristics of flour to feed continuous processes in order to provide the market a product with constant and homogeneous
characteristics in time. The aim of this study was to evaluate the different ability of two quality methods to predict cookies diameter
(CD) of wheat flour using the Chopin alveograph and Solvent Retention Capacity (SRC). For the study 72 genotypes among varieties
and advanced lines, including soft and hard bread wheat were used. The SRC method is determined based on the standard AACC 5611.The lactic acid SRC (SRC LAC) is related to the glutenin characteristics, sodium carbonate SRC (SRC CAR) is associated with
starch damaged, sucrose SRC (SRC SUC) indicates pentosans contribution and water SRC (SRC W ) referred to all hydrophilic
components of flour. For the determination of rheological properties a Chopin alveograph was used according to ICC standard No.
121. The cookies were performed following the American Institute of Bread Making method of Kansas, Manhattan, USA. For the
statistical study, a multiple regression analysis with stepwise selection criteria was performed to predict the cookie diameter (CD)
from parameters obtained of SRC and alveogram separately. When alveographic variables were used the equation obtained was:
CD= 6.92 - 0.01 * P - 0.01 * Ie (P: alveogram tenacity and Ie: alveogram elasticity index), which explain 66 % of the CD variation.
The prediction equation obtained using SRC was CD= 10.61-.0613 * (% SRC W) - 0.0107 * (% SRC SUC), accounting for 69 % of
the variation. To conclude, both methods are good predictors for assessing the aptitude of flour for cookies, explaining SRC 3% more
than the alveograph. The SRC had the advantage of being a simple, rapid determination, that requires only 20 grams of flour and it is
not necessary high-tech equipment.
Keywords: Soft wheat, quality, alveograph, SRC
329
Utilization of NIR and MIR Spectroscopy with Different Chemometric Techniques for the
Prediction of Wheat Flour Quality Parameters
Esra Zeynep ARSLAN1, Ouz ACAR2, Asuman KAPLAN EVLICE2, Aliye PEHLVAN2, Hamt KOKSEL1,
Turgay ANAL2, Ismail Hakk BOYACI1
1
Wheat flour quality is directly related to the quality of the end-product intended. Wheat flour quality is generally estimated according
to different quality parameters. Chemical, rheological and physicochemical quality parameters of flour are determined by using
traditional methods, which are time consuming, expensive and generally cause chemical waste. Recently, spectroscopic techniques
combined with chemometric tools have been used to predict different quality parameters of wheat and wheat flour. The aim of this
study is to investigate the success of different chemometric methods (Artificial Neural Network (ANN), partial least squares (PLS)
and modified partial least squares (MPLS) regression by using mid infrared (MIR) data and near infrared (NIR) data for prediction of
wheat flour quality parameters, which include Zeleny and modified Zeleny sedimentation values, wet and dry gluten contents, water
absorption (%), tenacity (P), alveograph energy value (W), and P/G ratio. Calibration and validation correlation coefficients (r) of the
models were compared to each other, and it was seen that NIR combined with PLS gave the best results to predict dry gluten, water
absorption (%), tenacity, P/G ratio, and alveograph energy value (W), with correlation coefficients of 0.970, 0.950, 0.939, 0.898 and
0.875, respectively. NIR combined with MPLS also displayed considerably accurate results for the prediction of wet gluten, with a
correlation coefficient of 0.965. The best prediction of modified Zeleny sedimentation value was obtained by using MIR coupled
with MPLS, with a correlation coefficient of 0.900. However, the best prediction of Zeleny sedimentation value was obtained when
combined PLS, with a correlation coefficient of 0.867. The results indicate that both infrared techniques have the ability to
successfully predict wheat flour quality parameters.
Keywords: wheat,wheat flour,quality parameter,NIR,MIR,PLS,MPLS
330
Determination of Optimum Medium for Production of Fungal Amylase for Enhancing the
Quality of Bread
Arzu NAL1, Semra MALKO2, S. Elif KORCAN3
1
Many processes considered significant in industrial terms are carried out in a much easier way through biotechnological and
enzymatic processes. Therefore, use of enzymes in industry has become inevitable. Elimination of conditions requiring energy such
as high pressure and temperature through use of enzymes in industry is regarded beneficial in economic terms (etin, 1983). The
market of industrial enzyme is around 1.4 billion USD across the world, and it constitutes one of the widest consumption areas with
its market network increase over 10% and sales increase of 4-5% per annum. 75% of industrial enzyme production is made within the
food industry (Cowan, 1996). Today, many microbiological enzymes are used in the food industry. The food industry sector in which
amylases are most widely used is bread production. Amylases are among the important commercial enzymes representing about 2533% of the world's enzyme market (Guyen, 2002).
This study aimed to evaluate the thermophilic fungi isolated from extreme conditions and is capable of secreting -amylase which is
an enzyme that has a commercial value especially in the production of bread in the food industry. In this study, thermostable amylase
activities of some thermophilic Aspergillus species were evaluated. The optimum medium and microorganisms for -amylase
synthesis were selected. Subsequently, the -amylase activity of the microorganism was determined. In order to determine a more
efficient medium for amylase activity, the measurements were made on the 7th day of enzyme production on Aspergillus niger,
Aspergillus oryzae, Aspergillus terreus cultures produced at different culture media. In the mycological, stock basal medium (SBM)
and starch yeast extract liquid medium the -amylase activity observed was respectively 1.83, 1.66 and 0.75 U/ml in the mycological
liquid medium; 2.37, 2.28 and 1.69 U/ml in the SBM medium and 6.8, 5.9 and 5.1 U/ml in the starch yeast extract liquid.
Keywords: Aspergillus, enzyme activity, thermophilic fungi, -amylase.
331
332
Wheat, amongst crop products, is crucial due to wide adaptation limits, easy cultivation, uncomplicated storage and transportation,
and high nutritional values, and has, therefore, become a part of the eating habits in many societies. The price of wheat in Turkey is
determined by the Turkish Grain Board (TMO) using a quality index. Price quotations are classified from high to low for wheat types
in order as red/white hard and red/white other. The quality is based on chemical and physical analysis, which must be reliable, easy
and fast to be able to handle a large number of samples. Near Infrared Transmittance (NIT) analyzer is the common integrated device
used at the commodity exchange for protein, moisture, and hectoliter mass analyses, however Zeleny sedimentation and wet gluten
results from this device are proved to be not accurate compared to results from standardized Zeleny sedimentation and wet gluten test
devices. These methods alone are inefficient and difficult to apply as they require grinding. Therefore, the results from these tests
cannot be included in commodity exchanges as a quality parameter, which could greatly influence the price quotation. In this study,
we investigate the possibility of using easy to measure and simple physical properties of wheat as a basis for quality and test the
conviction that wheats that are classified as red are higher in quality. We used 37 red common-wheat and 20 white bread-wheat
samples from 2013-2014 to analyze their physical and chemical properties and proposed a correlation between grain size and protein
content as a guide for estimating quality. We employed Near Infrared Transmittance (NIT) and Dumas tests for protein analysis,
Zeleny sedimentation test, wet gluten (whole wheat flour/white flour) test, and physical analysis of grain dimensions. All analyses
were conducted at the Cereal Technologies Laboratory of Ankara Commodity Exchange (ATB). We designed the study based on
randomized complete block method with eight replicates. Grubbs test was used for detecting outliers. Analyses results showed, for
almost all red bread-wheat samples, measured parameters were higher indicating better quality. This shows, color, as a physical
property might be an indication for quality. Investigation of chemical parameters, such as various chemical contents, that influence
wheat grain color as well as grain mechanical properties and their correlations could lead to using simple physical tests for quality
assessment.
Keywords: Bread-wheat quality,protein analysis,grain color,grain size
333
Detectionof Stripe Rust Disease (Yellow) Puccinia Striiformis f. sp. Triticion Wheat in the
North Eastern of Syria During the Period 2011-2014 and to Identify Physiological Strains
Omran YOUSSEF
Plant Breeding and Biotechnology, General Commission for Scientific Agric. Research (GCSAR), Syria
Indicated field survey to stripe rust disease results (Yellow) caused by the fungus Puccinia striiformis f. sp. tritici in the north-eastren
of Syria during the period 2011-2014 to the prevalence of the disease varied from year to another. Where the proportion of infected
fields were recorded in the study area of 11.51% in 2012, while this figure amounted to 40.55% in 2013, and 18.34% in 2014. The all
years recorded incidence of the disease only on bread wheat varieties. The results of monitoring the disease on the differential
varieties cultivated as shown in the study area in Al-Qamishly and Malikye to varying reaction of these items to the incidence of the
disease from one location to another and from one season to another depending on the precipitation rain and temperatures during the
growing seasons, some varieties showed susceptibility to the disease, such as Morocco, Avocet S 6 * / Yr6, 6 * Avocet S / Yr7,
Thatcher, Compare, Fed.4 / Kavkaz, Federation, 6 * Avocet S / Yr17, Avocet R, Avocet S, Avocet S 3 * / Yr18, AE.SQO / / PATA /
ALTAR843 / Avocet-YRA * 3 and Cham8. While other varieties showed intermediate susceptibility to infection, while other
varieties showed resistance to the disease, and in return the injury did not appear at all on some other items in the differential. The
results determine the physiological strains of isolates collected from wheat fields in the north-eastren of Syria during 2013 and 2014
to the presence of four different physiological strains are 6E16 and 0E0 and 82E16 and 4 E2 0 where they were isolate and identify
three physiological strains are 6E16 and 0E0 and 82E16 during the year 2013, and three in 2014 is 6E16, 0E0 and 4 E2, and 6E16
were strain is most frequently during the study period, while the strain 0E0 less aggressive strains. Use the scale 0-9 to study the
reaction of seedlings soft wheat and durum varieties, turned out that the product was Jupateco73S was a great susceptibility to
reaching his reaction (9), and the items (Cham 8, Cham 6, Cham 4) medium susceptibility, while the varieties: (Chinese166 ,
Vilmorin23, Avocet Yr1, Clement, Triticum spelta, Hybrid46, Spladings prolific, Fed4-Kavkaz, Gereck79, Sardari, Avocet Yr10)
resistant to the disease, as shown all varieties of durum wheat also tested their resistance to disease.
Keywords: Key words: Strip Rust (Yellow),differential varieties,physiological strains,wheat,Syria
334
335
336
Associations Between Nutritional Composition and Farming Type With Organically and
Conventionally Grown Cereals
Mirjana MENKOVSKA1, Gordana BRANKOVIC2, Vesna PAJIC3, Gordana SURLAN-MOMIROVIC4,
Desimir KNEZEVIC4
1
In this study the nutritional composition (crude protein, crud fet, ash, dry matter, total dietary fibre and its fractions) of some cereals
(wheat, rye, barley, oat and millet) was investigated in relation to their farming type. The cereals were grown by organical,
conventional and in conversion farming method. The most of the nutrients were analysed by standard methods of analysis, while total
dietary fibre and its fractions-soluble and insoluble dietary fibre were analysed by standardized enzymatic-gravimetric methods-the
Megazyme Total Dietary Fiber Kit. The associations between cereal nutritional composition and their farming type were analysed by
cereal kind-farming method by chemical-technological trait biplot analysis within R 2.9.0 program environment (R Development
Core Team, 2010).
Based on the cereal kind-farming method by chemical-technological trait biplot positive and negative associations between particular
cereal nutrients and farming type were obtained. The possibilities are derived that could be used for agronomic practice, breeding and
food processing industry at improving the important nutritional properties analysed in cereal crops.
Keywords: cereals, nutritional properties, organic farming, conventional farming, associations
337
Behavior of the Tunisian Consumers Facing the Quality of the Bread in the Context of the
Problem of the Bread Wasting
Raoudha KHALDI1, Mehres AMEUR2, Hanen NASRI3, Dorra SFAYHI3
1
In Tunisia, the question of the food security was, for a long time, related to the cereal sector which presents difficulties to several
levels. Indeed, in spite of the progress realized at the level of the production, the national demand steel depend on imports which
continue to grow, in particular for the bread wheat (80 % on average needs) and for durum wheat (20 % on average needs).
Besides the cost of the imports of cereals, a subsidy is granted to protect the purchasing power of the consumers and can reach 86 %
of the general subsidy expenses. It is a direct subsidy for the bread, flour, couscous, semolina and the pastas. However, this strategic
choice was translated over the years by an enormous wasting of the bread that reached 1 bread on 4 bought.
This article aims to analyze this situation and to understand the behavior of the consumers by answering the following questions :
- What are the characteristics of the consumption of the bread in Tunisia?
- Is the behavior of wasting bread relates to the price of the bread, to the socioeconomic characteristics of the households, or to the
quality of the bread?
- What are the intrinsic quality attributes perceived by the consumers and which are their preferences compared with the quality
offered by the bakers?
This work is based on a survey realized with 200 consumers and 10 bakeries in Tunis. The data was analized by means of factor and
Probit model.
The households which waste most bread are those of big sizes. This behavior is not affected by the education level of the consumers.
The young people are the ones who look more for the quality. They waste less the bread and are ready to pay more to have a better
quality and a special bread from local varieties of cereals with more fibers. The probability to waste the bread is related
significatively to the quality. The most important intrinsic attributes of quality is the color and the tenderness.
The alternatives for the bread wasting problem in Tunisia are at first the increasing of the bread price by reducing the subsidy and by
targeting the most deprived populations, secondly, the increasing of bread quality which is related to the price. The raising awareness
of the consumers is also necessary.
Keywords: Bread, behavior of the consumers, factor analysis, model probit, Tunisia
338
339
The Sensory Evaluation of Sodium Reduced Wheat Bread with Mahaleb (Prunus mahaleb L.)
Ceren YAPAREL, Yeim ELMACI
Department of food engineering, Ege University, Turkey
In this study, the evaluation of the sensory quality of sodium reduced wheat bread with mahaleb (Prunus mahaleb L.) was aimed.
Potassium chloride was used to reduce sodium content in wheat bread andmahaleb kernel powder (Prunus mahaleb L.) was added to
sodium reduced bread for giving flavor and antioxidant activity. Nine different types of wheat bread, with unreduced sodium content,
20% and 40% reduced sodium content breads without mahaleb addition, 2% and 4% mahaleb addition were produced. The wheat
breads which have same percentage of salt but different percentage of mahaleb (Prunus mahaleb L.) were evaluated at the same day
of baking and 3 days after storage. The wheat breads which have same percentage of salt and 0%, 2 and 4 mahaleb were evaluated by
using ranking test. 15 panelists have evaluated the quality characteristics of breads such as colour (lightness-darkness), firmness,
saltiness, bitterness and general liking in ascending order.
For the unreduced sodium bread and 20% reduced sodium bread, evaluated at the same day of baking; it was determined that there
was no significant (p>0.05) difference between mahaleb amount and crumb colour, but for the 40%reduced sodium breads, the
breads which contain 4% mahaleb had the darkest color. It was determined that mahaleb aroma has no significant (p>0.05) effect on
the saltiness perception of the bread. It was concluded that the breads contain 4% mahaleb had the most bitter taste and there was no
significant (p>0.05) difference in terms of general liking between the breads which have different salt and mahaleb content.
After 3 days of storage, for the unreduced sodium bread and 20% reduced sodium bread; it was determined that there was no
significant (p>0.05) difference between mahaleb amount and crumb colour, but for the 40% reduced sodium breads, the breads which
contain 4% mahaleb had the darkest colour. For the unreduced sodium bread, it was concluded that storage had no significant
(p>0.05) difference between mahaleb amount and firmness. For the 20% and 40% reduced sodium and stored breads, it was found
that the breads without mahaleb were the toughest and the breads contain 4% mahaleb were soft. It was determined that mahaleb
aroma has no significant (p>0.05) effect on the saltiness perception of the stored bread. It was concluded that the breads with 4%
mahaleb is most bitter and there was no significant (p>0.05) difference in terms of general liking.
Keywords: sodium reduced wheat bread,sensory evaluation of sodium reduced wheat bread,wheat bread with mahaleb
340
341
342
Development of Naked Oat Cultivar Adapted to Coastal Area of Aegean Region: Nutrition
Characteristics
zge YILDIZ1, Seda PELIT2, Aydn MAMOLU2
1
In recent years, oat (Avena sativa L.) is becoming popular whole-grain cereal for not only livestock feed but also human food. Oats
have gained considerable interest as a healthy diet products such as baked goods, bread, muesli, baby foods and granola, due to the
beneficial health effects. Furthermore, they are valuable source of dietary fibre, especially beta glucan and are high in vitamins,
minerals and antioxidants believed to have healthy effects such as low blood sugar and cholesterol level. For these reasons, oats have
been widely discussed in many researches.
In this significant respect, a naked oat variety named Haskara has developed for eliminating the peeling process takes a long time in
the Aegean Region oat breeding program at our Institute. This study is a very useful job for the needs of the sector. This oat variety
adapted to coastal area of Aegean Region has kernels that are well-filled and yellow grain color. It has 24-28 g thousand kernel
weight, 45-52 kg/hl hectolitre weight, 250-350 kg/da grain yield and also well-balanced nutritional composition; 15 % protein, 3.65
% beta glucan and 60.07 % starch. As a result, our work shows promising facts in terms of farmer, food industry and consumer.
Keywords: oat nutrition breeding
343
Bulgur is produced from hard wheat (Triticum durum) by several steps such as cleaning, cooking, drying, tempering, debraning,
milling, polishing and classification. The reasons of using hard wheats are; consisting of rich nitrogenous substances and pigments,
resulting hardness by coherence of protein and starch. Bulgur is a food product which is cheap, easy accessible, nutritional in terms
of vitamins and mineral, cooking easy and quick, having many meal types. Bulgur has a big industry in Turkey and needs to improve
and develop the process. In this review, we have mentioned about the nutritional properties and production system of bulgur.
Keywords: Bulgur , wheat , durum wheat , food product , bulgur cooking, bulgur value
344
In present study, effectiveness of ozone gaseous at low concentrations (1-2, 5-6 and 10-11 ppm) for short exposure periods (1, 2 and
4 hour) against all life stages of Ephestia kuehniella and Tribolium confusum was determined. The results obtained from biological
tests indicated that ozone gaseous at low concentrations for short exposure periods resulted in very low mortalities of against all life
stages of both tested species. The higher mortalities of all life staged of E. kuehniella and T. confusum exposed to high concentration
(6474 ppm) of ozone gaseous for the longer times were observed compared with those exposed to low concentrations of ozone
gaseous for the shorter periods. The mortalities of tested insect species at high concentration of ozone treatment were increased with
increasing of ozone exposure period. Complete mortality (100%) of all life stage of E. kuehniella except its egg stage was achieved,
while same ozone treatment resulted in low mortalities of all life stages T.confusum except its larva stage. The low egg mortalities of
both tested insect species were determined even at 60 minute-high concentration of ozone treatment.
Our toxicity data for empty space ozone treatments indicated a remarkable difference in susceptibility between life stages of E.
kuehniella and T. confusum. Empty space ozone treatment resulted in complete mortalities of all life stages of E. kuehniella except its
egg stage whilst very low mortalities of all life stages of T. confusum except its larva stage were observed. Larva stages of E.
kuehniella exposed to every half hour flushed ozone treatment for 5-h in presence of 2-kg wheat also exhibited delay toxicity and that
immature insects exposed to ozone had to be held to determine emergence as adults. Our toxicity data indicated that T. confusum was
generally more tolerant to ozone treatment than E. kuehniella.
Ozone flush treatment at 30 minute intervals for 5-h resulted in almost complete mortality of all life stage of E. kuehniella placed in
top position of two kg of wheat, whereas eggs of E. kuehniella placed in bottom position of 2-kg of wheat were hard to kill. For T.
confusum, larvae placed in bottom position of 2-kg of wheat were easily killed, whereas eggs, pupae and adults of T. confusum were
still tolerant to ozone treatment. These results indicated that ozone, unlike chemical fumigants, could not penetrate into the
commodity enough to kill the insects. Results of our study results indicated that gaseous ozone needs to be re-flushed intermittently
to keep required concentration and thus obtained a higher mortality of the insects.
Consequently, ozone treatment resulted in a remarkable difference in susceptibility of life stages of both E. kuehniella and T.
confusum. Toxicity data suggest that E. kuehniella is generally more susceptible to gaseous ozone that T. confusum. We have also
shown that gaseous ozone could initially have a problem of penetration into commodity enough to kill the insects. Therefore, the
ozone application system that enables ozone to penetrate ozone gaseous into the grains should be developed in order to use of ozone
gaseous for successfully controlling stored-gain insects.
Keywords: toxicity,Ozone,Triboliun confusum,Ephestia kuehniella,stored-grain insects
345
Wheat (Triticum aestivum L.) is the first important cereal crop and provides nearly 55% of the carbohydrates and 20% of the food
calories consumed globally. Germination and emergence may remarkable influence grain yield in wheat. The germination, growth,
yield and quality of crops are determined by the properties of seed. Seed quality is one of the most important factors in crop yield.
Although wheat is produced only once a year, it is consumed year round. Therefore, maintaining the seed quality during the storage
period is a factor in the production process of crop. Time and temperature of storage and moisture content of grain are the most
important factors in terms of seed quality. Germination tests have been used to assess seed quality in crops.
In this study, effect of storage temperature (10, 20 and 30 C), storage moisture (12%, 14% and 16%), storage period (0, 3, 6 and 9
months) and stored plant organ (spike and grain) on seed germination (germination rate and germination vigor) and emergence
(emergence rate and emergence vigor) parameters was determined in Bezostaja-1 wheat cultivar. The increase in storage moisture,
time and temperature resulted in significant decrease in all of germination and emergence parameters in both plant organ (spike and
grain). Stored spike is better than stored grain in all of parameters in all storage conditions.
Keywords: Wheat ,germination, emergence,Storage with spike
346
Antimicrobial chemical compounds are used in the food industry for two main reasons: to control natural deterioration processes
(food preservation), and to prevent or limit growth of microorganisms. However, the food industry is now under pressure to reduce
the use of synthetic antimicrobial chemical compounds. As an alternative to synthetic preservatives, antimicrobial compounds from
plants are becoming a positive selling point, thus creating a modern trend towards so-called 'natural' additives and preservatives.
Essential oils are volatile, natural, complex compounds that are characterized by strong odours and are synthesized by aromatic
plants as secondary metabolites. The chemical compositions of essential oils include complex mixtures of organic substances that
have different functional groups, mainly terpenoids. Essential oils of various plants show sufficient antimicrobial activity to be
investigated as possible preservatives for application in the food industry and other consumer-oriented industries.
Antimicrobial activities of Origanum glandulosum essential oil against selected microorganisms, including Fusarium sp., Aspergillus
flavus, Bacillus subtilis, Staphylococcus aureus, Salmonella enterica, Klebsiella pneumoniae, Escherichia coli, Listeria
monocytogenes were evaluated. The antimicrobial efficacy of oregano essential oil was determined using agar disc diffusion and
dilution assays. The growth of all tested bacteria and fungi was inhibited at concentration ranged between 500 g/mL and 62 g/mL.
We demonstrate that origano essential oil has a promising activity against food spoilage bacteria which have recently been
recognised as public health concerns. On the basis of our data, the origano essential oil has a potential for use as a growth inhibitor of
food spoilage and pathogenic bacteria and fungi, to replace commonly used semi-synthetic antimicrobial products.
Keywords: food additive, essential oil, Origanum glandulosum, antibacterial activity, antifungal activity
347
348
349
Screening for Total Ergot Alkaloids in Rye Flour by Planar Solid Phase Extraction Coupled
to Fluorescence Detection and Mass Spectrometry
Claudia OELLIG, Tina MELDE, Wolfgang SCHWACK
Institute of Food Chemistry, University of Hohenheim, Germany
Ergot alkaloids are commonly produced by the ergot fungus Claviceps purpurea and are responsible for poisonings and toxicological
effects in mammals. The parasitic fungus is mainly growing on cereals, particularly on rye, and the infestation of grain with Secale
cornutum, the permanent form of Claviceps purpurea, is therefore a serious problem. Nowadays, about 50 ergot alkaloids from
Secale cornutum are known, commonly derivatives of lysergic acid. The total alkaloid content of Secale cornutum varies
considerably, depending on the origin between 0.01 and 0.5%, when a content of 0.2% is assumed for Central Europe. Despite the
known toxicity and the infestation of rye grain and rye flours with Secale cornutum, there are no maximum limits established for
ergot alkaloids in grain and grain-based food in Europe [1]. Nevertheless, the European Union strongly recommends the monitoring
of ergot alkaloids in food and feed and plans to regulate the total ergot alkaloid content of relevant food categories.
Since for monitoring the quantity of individual ergot alkaloids is not relevant, and only the sum of ergot alkaloids is monitored, the
detection of ergot alkaloids as the sum is a meaningful and efficient new approach and offers the easy assessment of the exposure to
ergot alkaloids.
Therefore, a fast screening method for the determination of the total ergot alkaloids in rye by planar solid phase extraction (pSPE)
was developed. pSPE was recently introduced by Oellig and Schwack as a clean-up method for pesticide residue analysis in fruits
and vegetables and tea samples, and offers the separation of target substances from matrix compounds and focus the target analytes
in a single zone [2-4]. After a single methanol development on high-performance thin-layer chromatography (HPTLC) amino plates,
ergot alkaloids are detected as the sum, according to the pSPE concept. For quantitation, the native fluorescence was enhanced with
n-hexane/paraffin and scanned at UV 254/>400 nm. Method performance parameters were highly satisfactory with limits of detection
and quantitation of 0.07 and 0.24 mg/kg rye, respectively, expressed as ergocristine, and near-100% recoveries for Secale cornutum
spiked rye flours at spiking levels around the currently applied quality criterion limit for rye. Thus, the fast pSPEFLD is an efficient
alternative to the time-consuming HPLC determination of individual alkaloids and calculating the sum of them. HPTLCMS offered
the identification and determination of the ergot alkaloid composition in a single mass spectrum. The differentiation of Secale
cornutum from different origins is easy possible when the mass spectrum is utilized as a fingerprint.
Keywords: Ergot alkaloids,Rye ,Screening,Planar solid phase extraction (pSPE),Fluorescence detection,TLCMS
350
Global Warming and Climate Change Effects on Future of Agriculture and Food Industries
alar GKIRMAKLI, Mustafa BAYRAM
Food Engineering, The Graduate School of Natural and Applied Science of University of Gaziantep, Turkey
Humankind has started to threat not only its own species, but also other living things around the World since 19th century due to
starting of industrilization. It is because, industrilization was caused to increase extremely green house gases around the World and
this was resulted some serious problems generally called as global warming. One of the most threated thing with global warming is
food and agriculture industries. Because, raw materials of these two industries are direclty depend on climate conditions. Starvation
has already been a serious problem for humankind and with adverse effects of global warming, it could be more and more serious
problem in the future. There were a lot of studies about global warming effects of future food and agriculture industries. However,
little of them were comprehensive. Most of them were not included all aspects about this topic, such as economical effects of global
warming on food and agriculture industries, water shortages and its effects on fish industries etc. This study was different with also
including climate smart agriculture as a new aspects to migitate global warming, given in a review study. Also, it includes latest
developments about this topic.
Keywords: climate change, food security ,global warming,future of food,2050
351
Feasibility of Using Gamma Irradiation for Inactivation of Starvation, Heat and Cold
Stressed Salmonella in Tahini
Tareq OSAILI, Anas AL NABULSI, Salisu ABUBAKAR
Nutrition and Food Technology, Jordan University of Science and Technology, JORDAN
Salmonella spp. continue to be the leading cause of acute gastroenteritis and recently have been involved in infections related to
edible seeds and their products including tahini. This study investigated the i) effectiveness of using gamma irradiation to inactivate
starvation, heat or cold stressed Salmonella spp. in tahini, ii) effect of storage on the sensitivity of stressed Salmonella spp. to
irradiation, and iii) effect of irradiation on the chemical and physical characteristics of tahini. Tahini samples were inoculated with a
cocktail of unstressed or stressed (starvation, heat or cold stress) Salmonella isolates and then exposed after storage at 21C for 0, 7
and 30 days to gamma irradiation for up to 2.0 KGy. Additionally, the effect irradiation on the color, peroxide, p-anisidine, and acid
values of tahini were assessed. The initial level of unstressed and starvation and heat stressed Salmonella in tahini decreased by ca
4.6 log10CFU/g after exposure to 2.0 KGy. While cold stressed cultures decreased by 4.5 log10 after exposure to 0.6 KGy.
Irradiation doses of 1.0 KGy after 7 days of storage or 0.75 KGy after 30 days of storage decreased the populations of the unstressed
and starvation and heat stressed Salmonella by ca 3.4 or 2.6 log10, respectively. The D10-value of the unstressed Salmonella was
0.43 KGy. Starvation and heat stresses showed no significant effect (p>0.05) on the calculated D10-value, whereas cold stress
significantly (p<0.05) decreased the D10-value to 0.14 KGy. Pre-irradiation storage for 7 and 30 days significantly decreased the
D10-value to 0.31 and 0.28 KGy, respectively. Irradiation dose of 2.0 KGy did not significantly affect the color, peroxide, panisidine and acid values of tahini when compared to non-irradiated samples. Therefore, this study will lay the foundation for using
irradiation as an effective means for minimizing the risk of Salmonella in tahini without compromising its quality.
Keywords: Gamma irradiation, Salmonella, Tahini
352
353
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BETA-GLUCAN
ASSAY KITS
CARBOHYDRATES
POLYSACCHARIDES
ENZYMES
(Research Grade)
Lichenases - EC 3.2.1.73
endo-1,4--Glucanases
(endo-cellulases) - EC 3.2.1.4
-Glucosidases - EC 3.2.1.21
exo-1,3--Glucanases - EC 3.2.1.58
Cellobiohydrolases - EC 3.2.1.91
ENZYME
SUBSTRATES
Arabinoxylan
is a significant component of cereal hemicelluloses.
It has become a
measurement of lichenase, endo-cellulase,
derived from -glucan and cellulose. Tablets are
functional-glucosidase
food ingredient of interest and is important for
the
biofuels
industry.accuracy & convenience
also available for increased
STARCH
ASSAY KITS
Kits for the determination of total starch, resistant starch, amylose/amylopectin, starch damage
Kits to measure the major enzymes involved in starch degradation including:
-amylase, -amylase, amyloglucosidase and pullulanase/limit-dextrinase
OLIGOSACCHARIDES
CARBOHYDRATES
POLYSACCHARIDES
Malto-oligosaccharides
Isomalto-oligosaccharides
Mixed-linkage amylooligosaccharides
-Limit dextrin
Pullulan
ENZYMES
(Research Grade)
Isoamylase - EC 3.2.1.68
Pullulanases - EC 3.2.1.41
-Amylases - EC 3.2.1.2
-Amylases - EC 3.2.1.2
Amyloglucosidases - EC 3.2.1.3
-Glucosidases - EC 3.2.1.20
ENZYME
SUBSTRATES
e cs@megazyme.com
w www.megazyme.com
www.komsufirin.com.tr
www.ekmektar.com
facebook.com/komsufirin
twitter.com/komsufirinda
instagram.com/komsufirin
The Double Pyramid Model was developed by the Barilla Center for Food & Nutrition
Foundation in 2009. It is composed of the Mediterranean Diet food pyramid and the
environmental pyramid. It was created to demonstrate that the food that should be eaten most
frequently for peoples wellbeing is also the food which has a lower environmental impact, that
is, food whose production uses less of the Planets resources in terms of greenhouse gases,
water and land surface to regenerate the resources used.
To know more about Barilla's history and its values, visit: www.barillagroup.com
Bulgur is low GI
Bulgur has a GI of around 48*. The Glycaemic Index (GI) measures the effect of afood on blood sugar.
As bulgur is a low glycemic index food the body secretes less insulin and the blood sugar level rises slowly.
*Source: Seil Kenar, Tarihinden Tarifine Bulgur, Doan Egmont Publishing A.S., pp. 58-59 ISBN 978-605-09-0867-1.
*Duru Bulgur is available in both white and brown varieties in a range of sizes.