Ali Göncü | Adnan Menderes University (original) (raw)
Papers by Ali Göncü
Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Sep 1, 2020
Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Sep 1, 2020
Quality Assurance and Safety of Crops & Foods, 2018
This study investigates the effect of rye and oat flour incorporation into baked wheat chip formu... more This study investigates the effect of rye and oat flour incorporation into baked wheat chip formulation on the bioactive, textural and sensory attributes. The increase in the ratio of rye and oat flours ranging from 0-50% resulted in gradual increase in both total phenolic content and diphenylpicrylhydrazyl radical scavenging activity and the chip formulation of 50% wheat+50% oat had the highest values. Texture as assessed hardness value indicated that rye and oat flours addition leads to much more compact structure as compared to 100% wheat flour. Sensory analysis revealed that the samples containing rye and oat flour are acceptable as proved by their scores. It is therefore may be reasonable to fortify the wheat flour formulation with rye/oat flour to produce and health beneficial bakery product.
Tibbi ve aromatik bitkiler eski caglardan beri insanlar tarafindan dogadan toplanmakta ve ilac ya... more Tibbi ve aromatik bitkiler eski caglardan beri insanlar tarafindan dogadan toplanmakta ve ilac yapiminda, gidalari koruyucu, cesni verici ve istah acisi olarak kullanilmaktadir. Soz konusu bitkilerden biriside kisnistir. Maydanozgiller familyasindan olan kisnis, halk arasinda asotu, kinzi, kisnit, yumurcak, kara kimyon ve kuzbere gibi diger isimlerle de bilinmektedir. Geleneksel kislik urunlere alternatif urun olabilecek kisnis, ulkemizde Izmir, Denizli, Burdur, Erzurum, Mardin, Gaziantep ve Orta Karadeniz bolgesindeki illerimizde yetistirilmektedir. Dunyada ise Italya, Hindistan, Fas, Rusya, Macaristan, Romanya, Bulgaristan, Pakistan, Meksika, A.B.D., Hollanda ve Japonya' da tarimi yapilmaktadir. Bilimsel adi Coriandrum sativum olan kisnis ayni zamanda tibbi bir bitki olup yapraklari agri kesici, sakinlestirici ve kuvvet verici olarak kullanilir. Meyveleri ise infuzyon veya toz halinde istah acici, parazit dusurucu, gaz giderici, sindirim sistemi duzenleyicisi ve idrar sokturuc...
Turkish Journal of Agriculture - Food Science and Technology
Changes on consumer preferences lead to innovations and improvements in new packaging technologie... more Changes on consumer preferences lead to innovations and improvements in new packaging technologies. With these new developments passive packaging technologies aiming to protect food nowadays have left their place to active and intelligent packaging technologies that have other various functions beside protection of food. Active packaging is defined as an innovative packaging type and its usage increases the shelf life of food significantly. Applications of active packaging have begun to be used for packaging of breads. In this study active packaging applications in breads have been reviewed.
GIDA / THE JOURNAL OF FOOD
Food Science and Technology
Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour i... more Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash (%), crude fat(%), soluble-insoluble-total dietary fibre (%), some elements, antioxident activity (µmol TE/100 g) and total phenolic content (mg GAE/100g) of the tarhanas which were obtained by using lentil flour were significantly increased compared to the control tarhanas. All varieties of tarhana exhibited pseudoplastic flow behavior. On terms of microbiological evaluation; lentil tarhanas has higher lactic acid bacteria with yeast and mold amount compared to control tarhanas. When lentil tarhanas were compared, the green lentil tarhanas is the richest one according to the values of soluble-insoluble-total dietary fiber (%), crude ash (%),total phenolic content and antioxidant activity. Tarhanas examined by scanning electron microscopy (SEM), the control and red lentil tarhanas with green and yellow lentil tarhanas exhibited similar morphological characteristics. Ot has been found that the sensory evaluation of tarhanas is not statistically different from each other in terms of general appreciation. As a result of this, it shows that gluten-free tarhanas produced with lentil flour can be consumed instead of control tarhanas.
Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Sep 1, 2020
Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Sep 1, 2020
Quality Assurance and Safety of Crops & Foods, 2018
This study investigates the effect of rye and oat flour incorporation into baked wheat chip formu... more This study investigates the effect of rye and oat flour incorporation into baked wheat chip formulation on the bioactive, textural and sensory attributes. The increase in the ratio of rye and oat flours ranging from 0-50% resulted in gradual increase in both total phenolic content and diphenylpicrylhydrazyl radical scavenging activity and the chip formulation of 50% wheat+50% oat had the highest values. Texture as assessed hardness value indicated that rye and oat flours addition leads to much more compact structure as compared to 100% wheat flour. Sensory analysis revealed that the samples containing rye and oat flour are acceptable as proved by their scores. It is therefore may be reasonable to fortify the wheat flour formulation with rye/oat flour to produce and health beneficial bakery product.
Tibbi ve aromatik bitkiler eski caglardan beri insanlar tarafindan dogadan toplanmakta ve ilac ya... more Tibbi ve aromatik bitkiler eski caglardan beri insanlar tarafindan dogadan toplanmakta ve ilac yapiminda, gidalari koruyucu, cesni verici ve istah acisi olarak kullanilmaktadir. Soz konusu bitkilerden biriside kisnistir. Maydanozgiller familyasindan olan kisnis, halk arasinda asotu, kinzi, kisnit, yumurcak, kara kimyon ve kuzbere gibi diger isimlerle de bilinmektedir. Geleneksel kislik urunlere alternatif urun olabilecek kisnis, ulkemizde Izmir, Denizli, Burdur, Erzurum, Mardin, Gaziantep ve Orta Karadeniz bolgesindeki illerimizde yetistirilmektedir. Dunyada ise Italya, Hindistan, Fas, Rusya, Macaristan, Romanya, Bulgaristan, Pakistan, Meksika, A.B.D., Hollanda ve Japonya' da tarimi yapilmaktadir. Bilimsel adi Coriandrum sativum olan kisnis ayni zamanda tibbi bir bitki olup yapraklari agri kesici, sakinlestirici ve kuvvet verici olarak kullanilir. Meyveleri ise infuzyon veya toz halinde istah acici, parazit dusurucu, gaz giderici, sindirim sistemi duzenleyicisi ve idrar sokturuc...
Turkish Journal of Agriculture - Food Science and Technology
Changes on consumer preferences lead to innovations and improvements in new packaging technologie... more Changes on consumer preferences lead to innovations and improvements in new packaging technologies. With these new developments passive packaging technologies aiming to protect food nowadays have left their place to active and intelligent packaging technologies that have other various functions beside protection of food. Active packaging is defined as an innovative packaging type and its usage increases the shelf life of food significantly. Applications of active packaging have begun to be used for packaging of breads. In this study active packaging applications in breads have been reviewed.
GIDA / THE JOURNAL OF FOOD
Food Science and Technology
Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour i... more Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash (%), crude fat(%), soluble-insoluble-total dietary fibre (%), some elements, antioxident activity (µmol TE/100 g) and total phenolic content (mg GAE/100g) of the tarhanas which were obtained by using lentil flour were significantly increased compared to the control tarhanas. All varieties of tarhana exhibited pseudoplastic flow behavior. On terms of microbiological evaluation; lentil tarhanas has higher lactic acid bacteria with yeast and mold amount compared to control tarhanas. When lentil tarhanas were compared, the green lentil tarhanas is the richest one according to the values of soluble-insoluble-total dietary fiber (%), crude ash (%),total phenolic content and antioxidant activity. Tarhanas examined by scanning electron microscopy (SEM), the control and red lentil tarhanas with green and yellow lentil tarhanas exhibited similar morphological characteristics. Ot has been found that the sensory evaluation of tarhanas is not statistically different from each other in terms of general appreciation. As a result of this, it shows that gluten-free tarhanas produced with lentil flour can be consumed instead of control tarhanas.