Journal of Food and Health Science

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2 Journl of Food nd Helth Science E- ISSN ScientificWebJournls (SWJ) All rights reserved/bütün hklrı sklıdır. is published in one volume of four issues per yer by Contct e-mil: nd Aims nd Scope Journl of Food nd Helth Science publishes peer-reviewed rticles covering ll spects of Food nd Helth science in the form of review rticles, originl rticles, nd short communictions. Peerreviewed open ccess journl publishes rticles in English or Turkish lnguge. Generl topics for publiction include, but re not limited to the following fields: Food Science/Technology Food Chemistry/Microbiology Food Pckging/Pckging Mterils/Migrtion Food Sfety/Hygiene/Qulity Assurnce/Control Hzrd/Risk Detection/Anlysis/Mngement/Mnufcturing Prctices Geneticlly Modified Food Functionl Foods/Dietry Supplements/ Nutrition nd Child Development/ Nutrition in Pregnncy/ Nutrition nd Age/ Nutrition nd Cncer/Nutrition nd Chronic Dises / Food Allergen/Chemicl Contminnts Popultion nd Demogrphic trnsitions in Nutrition/Socil Determinnts of Nutrition Nutrient Dt/Biovilbility/Trce Elements/ Humn Nutrition nd Helth Sciences/Epidemiology/Micronutrients Energy/Metbolism/Physicl Activity/Exercise/Sport Nutrition Public Helth/Diet Selection/Obesity/Food Poisoning nd Outbreks/ Therpies/ Public Helth Governnce/Food Security/Nutrition Policies Clinicl Nutrition I

3 Chief Editor: Prof. Dr. Nury ERKAN Istnbul University, Fculty of Fisheries, Turkey Co Editor in Chief: Prof. Dr. Özkn ÖZDEN, Istnbul University, Fculty of Fisheries, Turkey Cover Photo: Assoc. Prof. Dr. Abdullh ÖKSÜZ University of Necmettin Erbkn, Fculty of Helth Sciences, Turkey Editoril Bord: Prof. Dr. Hluk ANIL University of Bristol, Fculty of Medicl nd Veterinry Sciences, Englnd Prof. Dr. Ali AYDIN University of Istnbul, Fculty of Veterinry Medicine, Food Hygiene nd Technology Deprtment, Turkey Prof. Dr. Bhesh BHANDARI University of Queenslnd, Fculty of Science, Austrli Prof. Dr. Cem ÇETİN Süleymn Demirel University, Fculty of Medicine, Turkey Prof. Dr. Gürhn ÇİFTÇİOĞLU University of Istnbul, Fculty of Veterinry Medicine, Food Hygiene nd Technology Deprtment, Turkey Prof. Dr. Frerk FELDHUSEN Lndesmt für Lndwirtschft, Lebensmittelsicherheit und Fischerei Rostock, Germny Prof. Dr. Crsten HARMS Applied Univ. Bremerhven, Bremerhvener Institute of Biologicl Informtion Systems, Germny Prof. Dr. Fhrettin GÖĞÜŞ University of Gzintep, Fculty of Engineering, Deprtment of Food Engineering, Turkey Prof. Dr. Gürbüz GÜNEŞ Istnbul Technicl University, Fculty of Chemicl nd Metllurgicl Engineering, Deprtment of Food Engineering, Turkey Prof. Dr. Esr İBANOĞLU University of Gzintep, Fculty of Engineering, Deprtment of Food Engineering, Turkey Prof. Dr. Herbert W. OCKERMAN Ohio Stte University, Deprtment of Animl nd Food Sciences, USA II

4 Prof. Dr. Ayşe Emel ÖNAL, University of Istnbul, Istnbul Fculty of Medicine, Deprtment of Public Helth, Turkey Prof. Dr. Peter RASPOR University of Primorsk, Fculty of Helth Sciences, Institute for Food, Nutrition nd Helth, Sloveni Prof. Dr. Hmzh Mohd. SALLEH Interntionl Islmic University Mlysi, Deprtment of Biotechnology Engineering Fculty of Engineering / Interntionl Institute for Hll Reserch & Trining (INHART), Mlysi Prof. Dr. Zdzislw E. SIKORSKI Gdńsk University of Technology, Fculty of Chemistry, Deprtment of Food Chemistry, Technology, nd Biotechnology, Polnd Prof. Dr. Krzysztof SURÓWKA University of Agriculture, Fculty of Food Technology, Polnd Prof.Dr. Muhittin TAYFUR University of Bşkent, Fculty of Helth Sciences, Turkey Prof. Dr. Aydın YAPAR University of Pmukkle, Engineerin Fculty, Food Engineering Deprtment, Turkey Prof. Dr. Hsn YETİM University of Erciyes, Deprtment of Food Engineering, Turkey Assoc. Prof. Dr. İbrhim ÇAKIR University of Abnt İzzet Bysl, Fculty of Engineering nd Architecture, Deprtment of Food Engineering, Turkey Assoc. Prof. Dr. Joko Nugroho Whyu KARYADI Gdjh Md Uniiversity, Fculty of Agriculturl Technology, Indonesi Assoc. Prof. Dr. Abdullh ÖKSÜZ University of Necmettin Erbkn, Fculty of Helth Sciences, Turkey Dr. Al El-Din A. BEKHIT University of Otgo, Deprtment of Food Science, New Zelnd Dr. Rene' E SCOTT Texs Womn's University, Nutrition nd Food Science, Visiting Professor, USA III

5 Journl of Food nd Helth Science E-ISSN ScientificWebJournls (SWJ) All rights reserved/bütün hklrı sklıdır. Vol. 2 Issue 4 Pge (2016) Contents/İçerik THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS Nilgün Ertş pp DOI: /JFHS YENGEÇ, İSTAKOZ SURİMİ VE FÜME SOMON İLE HAZIRLANMIŞ MAKİZUŞİNİN 4 ±1 C DE DUYUSAL, KİMYASAL VE MİKROBİYOLOJİK KALİTESİ (The Sensory, Chemicl nd Microbiologicl Qulity of Mkizushi Produced with Crb Surimi, Lobster Surimi nd Smoked Norwy Slmon t 4 ±1 C) Bengünur Çorpçı, Nilgün Güneri pp DOI: /JFHS IV

6 ET ve ET ÜRÜNLERİNDE PROTEİN OKSİDASYONU (Protein Oxidtion in Met nd Met Products) Aslı Zungur Bstıoğlu, Meltem Serdroğlu, Berker Nck pp DOI: /JFHS CHILLING RATE OF COOKED RICE AND RISK OF Bcillus cereus GROWTH IN RESTAURANT OPERATION Nezih Müftügil pp DOI: /JFHS QUALITY OF MANTI (MEAT-FILLED PASTA PRODUCT) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING DURING REFRIGERATED STORAGE Aysun Yücetepe, Gürbüz Güneş pp DOI: /JFHS V

7 ORIGINAL ARTICLE/ORİJİNAL ÇALIŞMA FULL PAPER TAM MAKALE THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS Nilgün ERTAŞ Necmettin Erbkn University, Fculty of Engineering nd Architecture, Deprtment of Food Engineering, Koycegiz Cmpus, Kony, Turkey Received: Accepted: Published online: Corresponding uthor: Nilgün ERTAŞ, Necmettin Erbkn University, Fculty of Engineering nd Architecture, Deprtment of Food Engineering, Koycegiz Cmpus, 42090, Kony, Turkey E-mil: Abstrct: The influence of stbilized whet brn enrichment on the nutritionl nd sensoril properties of levened nd unlevened flt bred ws studied. Whet brn ws stbilized with three pplictions (hot ir oven, microwve nd utoclve). The stbiliztion methods ffected the physicl chrcteristics of bzlm (thickness, spred fctor) nd yufk (dimeter, thickness, spred fctor) smples. In bzlm smples, substitution of stbilized whet brn (SWB) led to significnt decrese in L* nd increse in * nd b* vlues compred to the control bzlm. While utoclve nd microwve stbiliztion methods re the most effective methods to decrese the phytic cid content for bzlm smples, for yufk smples; utoclve stbiliztion is the best. The minerl content (C, K, Mg, Mn, P, Fe nd Zn) of bzlm nd yufk smples significntly (p<0.05) incresed with SWB substitution. Thus, utoclve stbiliztion could be used for whet brn stbiliztion to improve the nutritionl qulity of bzlm nd yufk smples. Keywords: Stbiliztion, Whet brn, Autoclve, Microwve, Flt bred JOURNAL OF FOOD AND HEALTH SCIENCE E-ISSN: (4): (2016) doi: /JFHS ScientificWebJournls (SWJ) 147

8 Journl of Food nd Helth Science Ertş, 2(4): (2016) Introduction Flt bred, the most widely consumed bred type in the world, mde with flour, wter nd slt. Bzlm nd yufk re two types of flt bred; bzlm is different from yufk becuse it is levened nd thicker nd lso hve smller dimeter nd shorter shelf life. Qrooni (1996) clssified flt breds into two groups s single lyered nd double lyered (pit, bldi, etc.), lso single lyered flt breds is consisted of two clss s levened (lvs, pide, brbri etc.) nd unlevened (yufk, prott, etc.). There re lot of flt bred type studied like chpti, roti nd tftoon (Irnin flt bred), two lyered or single lyered flt bred, bzri, levened nd unlevened flt bred, sngk, tnok nd lvosh. (Reinhold, 1971; Bşmn nd Köksel, 1999; Hriri et l., 2000; Nndini nd Slimth 2001; Azizi et l., 2003; Brthen nd Knutsen 2005; Izydorczyk et l., 2008). There hs been considerble ttention to bred fortifiction ll over the world. Fiber rich frctions used for the fortifiction of breds nd flt breds (Izydorczyk et l., 2008; Izydorczyk nd Mcmilln, 2011; Noort et l., 2010; Phimolsiripol et l., 2012; Wng et l., 2002). Flt breds is more suitble for fortifiction with fiber thn pn breds becuse of more modest flour qulity requirements (Qrooni et l., 1992). Whet germ nd brn substitution in flour is importnt to mke flt bred processes especilly dough rheology nd sheeting of flt bred. The flt bred qulity improves with flour extrction rte up to n optimum level of 82%, nd lso prticle size of whet brn is importnt prmter, therefore finest brn prticles gve superior softness nd smoother crust of flt bred (Qrooni, 1996). Whet brn, by-product of dry milling of whet grins for the production of white flour, is n importnt source of vitmins, good qulity proteins (lbumins nd globulins) minerls (C, Fe, Zn, etc.), ntioxidnts nd dietry fibre (Dexter et l., 1994; 1994b). During the storge, rncidifiction cn reduce the nutritionl vlue of food (Wldemr, 1990; Thoms, 2005), nd cuse some qulity chnges, involving flvor, texture, nd ppernce (Eriksson, 1987). Due to the possibility of rpid rncidity there is necessity for stbiliztion. For this purpose, microwve, utoclving steming, rosting, tosting, infrred heting, pckging nd ntioxidnt tretment were pplied (Allen nd Hmilton, 1989; Frnkel, 1995; Grdner, 1995; Srivstv et l., 2007). In our previous study, effect of stbiliztion tretments (microwve, infr-red nd ultrviolet) to whet kernel on the storge stbility nd qulittive properties of whole whet flours were investigted. For this purpose, thio-brbituric cid (TBA) test ws performed to indicte the extent of oxidtive rncidity of the smples. In inhibition of rncid development of whole whet flour, microwve tretment ws found the most effective method (Elgün et l. 2012). In our other previous study, microwve heting nd utoclving of fine brnny frctions into remixed whole whet flours gve stisfctory storge stbility, flour nd bred qulities for 90 dys storge time compred with the untreted whole whet flour (Elgün et l., 2011). In this study the effects of ddition different stbiliztion process pplied whet brn on nutritionl nd sensoril qulity of levened (bzlm) nd unlevened flt bred (yufk) is determined. Mterils nd Methods Mterils Whet brn ws obtined from Altınp Milling Trde Inc, Turkey, nd then three different stbiliztion pplictions were pplied to it. For using in bzlm nd yufk production, whet flour (sh: 0.57%, protein: 13.5%, Frinogrph prmeters; wter bsorption: 60%, development time: 6 min., stbility: 10 min., softening degree 60 B.U., L*: 94.91; *: -0.68; b*: 8.52), whole whet flour (sh: 1.47% protein: 15.25%, Frinogrph prmeters; wter bsorption: 65.1%, development time: 7.1 min., stbility: 4.6 min., softening degree 71 B.U., L*: 86.22; *: 0.61; b*: 10.12), powder sugr, slt, yest, were purchsed locl mrket in Kony, Turkey. Stbiliztion processes Whet brn ws stbilized with three different pplictions fter milling with hmmer mill with 0.5 mm sieve (Perten, LM 3100, Perten Instruments AB, Huddinge, Sweden). First ppliction is pplied in the hot ir oven (HAO) t 150 C for 20 min, nd the second ppliction is pplied with domestic microwve oven (MW) t 800W for 3 min nd third ppliction (AC) is pplied with utoclve bgs in utoclve t 121 C for 90 min to whet brn. Then, SWB smples were cooled down in the try bout 30 min to rech room temperture. The smples were plced into the polyethylene bgs nd kept in cooler. Ech stbiliztion processes were pplied in duplicte. And 148

9 Journl of Food nd Helth Science Ertş, 2(4): (2016) the mixture of these two btches ws used for nlysis. Bzlm production The bzlm nd yufk were prepred ccording to the formuls in Tble 1. Flt breds were prepred in triplicte nd some modifictions on dough were done ccording to the bzlm production method described by Akbş (2000). Bzlm contining no brn nd whole whet flour were used s the control smples. In our pre-trils, whet brn cn be used t 15% level successfully for bzlm nd yufk ws determined. The ingredients of bzlm were mixed in Hobrt mixer (Hobrt N50, Cnd Instruments, nd North York, Ontrio, Cnd) to obtin optimum dough development. Wter bsorption ws determined using the Frinogrph-E (Brbender GmbH nd Co KG, Duisburg, Germny) equipped with 300 g mixing bowl (AACCI 54-21, 2000). Wter bsorption of flt bred flour mix (with SWB) vried between 62.6 nd 64.1% (HAO: 64.1%, MW: 63.2% nd AUT: 62.6%). The highest wter bsorption ws observed with flt bred flour mix fortified with hot ir oven SWB. Fiber-rich frctions hve bility to bsorb considerble mounts of wter (Ksprzk nd Rzedzicki, 2010; Rosell et l., 2010). Mixed dough ws fermented t 30 C nd 85% reltive humidity in Nüve KD 200 for 1 hour. After 1-hour fermenting, the dough ws divided by hnd into 2 equl prts. Ech prt rested t room temperture for 6 min. After 6 min resting, dough ws flttened in trys into sheets of 17cm dimeter nd 10 mm thickness. The smples were bked with the preheted electric sc (1500W) for 8 min (for one surfce 4 min, 4 min for the other surfce). The loves were mesured fter the bzlm ws cooled down to room temperture. Bzlm smples were plced in polyethylene bgs nd stored t room temperture until tested. Yufk production Yufk doughs were prepred with some modifictions in the method given by Bşmn nd Köksel (2001). Yufk contining no brn nd whole whet flour were used s the control yufk smples. All yufk ingredients were mixed in Hobrt mixer (Hobrt N50, Cnd Instruments, nd North York, Ontrio, Cnd) to obtin optimum dough development. Yufk dough divided into four equl pieces, shped like bll nd rested t 30ºC for 30 min in order to gin enough wter bsorption for strch nd proteins in dough fter mixing, nd then sheeted with the help of hnd rolling pin to 1 mm thickness. Sheeted dough pieces bked on preheted electric sc (Otm, Sn Ltd. Şti, Kony, Turkey) t 280±5ºC for 1 min. After bking, yufk smples were cooled t room temperture, nd then plced in polyethylene bgs. Physicl ttributes 120 min fter the bking, physicl properties (color, dimeter, thickness, spred rtio) of bzlm nd yufk smples were evluted. The bzlm nd yufk surfce color ws mesured instrumentlly using Minolt CR-400 (Konic Minolt Sensing, Inc., Osk, Jpn) colorimeter. The results were expressed in terms of L* (lightness), * (redness to greenness) nd b* (yellowness to blueness), ccording to the CIELb system. Hue ngle (tn _1 b* * -1 ) nd Sturtion index (SI) ((* 2 + b* 2 ) 1/2 ) of the smples were clculted from * nd b* vlues. To mesure the thickness of bzlm nd yufk smples, digitl micrometer (0.001 mm, Mitutoyo, Minoto-Ku, Tokyo, Jpn) ws used. Dimeter vlues were mesured with n ordinry ruler. An verge of six redings ws recorded s bzlm nd yufk dimeter nd thickness. Spred fctor ws then clculted s dimeter divided by thickness of the bzlm nd yufk smples. Tble 1. Formultion of bzlm nd yufk smples (%) Ingredients Bzlm Yufk Whet flour Slt Vitl gluten SSL Powder sugr 1 - Yest Stbilized whet brn Wter Vrible Vrible 149

10 Journl of Food nd Helth Science Ertş, 2(4): (2016) Chemicl nd nutritionl properties The bzlm nd yufk smples were nlyzed for their moisture, crude sh nd crude protein using stndrd methods (AACC, 1990). An inductive coupled plsm tomic emission spectrometry (ICP-AES) (Vist series, Vrin Interntionl AG, Zug, Switzerlnd) ws used to determine the minerl (C, K, Mg, Mn, P, N, Fe nd Zn) contents of the bzlm nd yufk smples (Bubert nd Hgenh, 1987). Phytic cid nd phytte phosphorus content of bzlm nd yufk smples were determined by the method of Hugh nd Lntzsch (1983). The smple ws extrcted by dding 10 ml 0.2 N Hydrochloric cid to 0.3 g smple nd then shking in shker t room temperture for 3 hours. 0.5 ml of extrcted smple ws boiled with 1 ml ferric mmonium sulphte solution for hlf n hour, nd then cooled. Phytte phosphorous in the superntnt ws mesured s the decrese in bsorbnce of iron content using 2 ml 2,2-bipyridine solution t 519 nm with spectrophotometer (UV-Vis mini spectrophotometer 1240, Shimdzu, Kyoto, Jpn). Sensory properties To determine sensory properties of bzlm nd yufk smples, thirty-five pnelists rnging in ge from 25 to 40 with nonsmokers from Food Engineering Deprtment t Necmettin Erbkn University in Turkey were sked to score the bzlm in terms of color/ppernce, shpe symmetry, tste/flvor, porosity nd chewiness, the yufk in terms of color, shpe symmetry, tste/flvor, tenderness nd chewiness using 9-point hedonic scle with 1-2 dislike, 5 cceptble, 8-9 like extremely. The smples were ssigned three digit rndom codes nd served to the pnelists. Ech replicte ws presented over 2 dys to ech pnelist. Sttisticl nlysis JMP sttisticl pckge softwre (Version , SAS Institute. Inc. Cry, NC, USA) ws used to perform sttisticl nlyses. Dt were ssessed by nlysis of vrince. Tukey HSD test ws used to seprte mens. Significnce ws ccepted t p<0.05 throughout the nlysis. Results nd Discussion Dimensions of SWB supplemented bzlm nd yufk smples Dimensions of SWB supplemented bzlm nd yufk smples were shown in Tble 2. Dimeter vlues rnged between cm cm for control bzlm nd MW-SWB dded bzlm smples respectively. There ws not significnt (p>0.05) difference between the bzlm smples in terms of dimeter fctor. But in yufk smples AC-SWB dded yufk smples gve the highest dimeter vlues. Thickness vlues of bzlm nd yufk smples vried from 1.14 cm to 1.48 cm nd 0.71 cm to 0.97 cm respectively. While SWB dded bzlm smples gve sttisticlly (p<0.05) lower thickness vlues compred to the control bzlm smples, spred fctor of SWB dded bzlm smples were higher thn control nd WWF control bzlm smples. Lof volume is the most effective prmeters in the estimtion of whet nd flour qulity. In the study of Elgün et l. (2011), the positive effects of the MW nd AC methods on lof volume were determined nd the highest spesific volume vlue ws obtined with MW stbilized brnny frction flour mixes. Bzlm smples mde whole whet flour gve lower spred fctor thn bzlm mde with SWB. Levent nd Bilgiçli (2012) stted tht substitution of whet flour with resistnt strch incresed the dimeter nd decresed the thickness when compred to the control bzlm, lvş nd yufk smple. While microwve SWB dded yufk smples showed significntly similr thickness vlues with control yufk, hot ir oven nd AC-SWB dded yufk smples showed the lowest thickness vlues mong ll yufk smples. In literture, the substitution of whet brn nd whet germ frctions resulted in smller volume or lesser thickness of biscuits nd bred hs been reported by Ro et l., (1980); Sidhu et l., (2001); Gomez et l., (2012) nd Curti et l., (2013). It my be due to the wekened structure of bred dough diluted with nongluten components such s whet brn. ANOVA results showed difference in the spred fctor between control bzlm nd SWB dded bzlm smples, nd lso control yufk nd SWB dded yufk smples (p<0.05). The control bzlm nd yufk smples showed lower spred fctor vlues thn SWB dded bzlm smples. The highest spred fctor vlues were observed with SWB by ll stbiliztion methods dded bzlm smples nd utoclved SWB dded yufk smples. 150

11 Journl of Food nd Helth Science Ertş, 2(4): (2016) Tble 2. Dimensions of SWB supplemented bzlm nd yufk smples Bzlm smples Dimeter (cm) Thickness (cm) Spred Fctor Control bzlm 15.3 ± ± ± 0.05 c Control WWF bzlm 15.4 ± ± 0.03 b 11.9 ± 0.21 b Hot ir oven 15.4 ± ± 0.04 bc 12.8 ± 0.09 Stbiliztion Microwve 15.6 ± ± 0.03 c 13.6 ± 0.02 process Autoclve 15.4 ± ± 0.03 c 13.2 ± 0.12 Yufk smples Dimeter (cm) Thickness (cm) Spred Fctor Control yufk 39.6 ± 0.48 b 0.83 ± 0.04 b 47.7 ± 1.86 c Control WWF yufk 39.7 ± 0.57 b 0.97 ± ± 0.01 d Hot ir oven 39.3 ± 0.52 c 0.75 ± 0.03 c 52.4 ± 1.28 b Stbiliztion Microwve 37.3 ± 0.47 d 0.82 ± 0.01 b 45.5 ± 0.22 c process Autoclve 43.1 ± ± 0.03 c 60.7 ± 1.66 The mens with the sme letter in column re not significntly different (p<0.05). WWF: Whole whet flour, SWB; Stbilized whet brn Color ttributes of SWB supplemented bzlm nd yufk smples The bzlm color significntly decresed for lightness (L*) nd hue ngle vlues. Significnt (p<0.05) increse in redness ws observed with SWB ddition compred to the control bzlm smple. Color vlues (L*, * nd b*) were mesured s 66.14; 6.68 nd for HAO-SWB; 68.14; 6.28 nd for MW-SWB nd 56.04; 7.84 nd for AC-SWB. The ddition of SWB resulted in drker bzlm product tht is ttributed to the color chnges brought bout by the SWB substitution for whet flour (Tble 3). As expected, SWB colour intensity ffected the colour of the end product, bzlm nd yufk. It ws lso verified by Almeid et l., (2013) tht whet brn is the fibre source tht hs gretest effect such s reducing lightness nd hue ngle, incresing chrom, mking drker crumb color, due to its inherent color. Pınrlı et l., (2004) reported tht microwve ppliction on whet germ, decresed the lightness, incresed the redness vlues compred to the control smples. Demir nd Elgün (2013) reported tht stbiliztion pplictions such s utoclve nd microwve on whole whet flour incresed the redness (*) vlues of bred crumb nd crust colour compred to the control smples. Autoclved SWB ddition gve the lowest lightness vlues to bzlm nd yufk smples. Stbiliztion of whet brn showed decrese in yellowness nd sturtion index ccording to control whole whet flour bzlm smple, but n increse ccording to control bzlm smple, nd lso control whole whet flour bzlm gve the highest b* nd sturtion index vlues in ll bzlm smples. In yufk smples, using whole whet flour resulted in lower lightness nd yellowness vlues. Microwve tretment showed lower redness, yellowness nd sturtion index vlues of SWB dded yufk smples thn the other stbiliztion processes, while higher yellowness nd sturtion index vlues observed in AC-SWB dded yufk smples thn the other stbiliztion methods. Chemicl nd nutritionl properties of SWB supplemented bzlm nd yufk smples Crude sh, crude protein, phytte phosphorus nd phytic cid nlysis results of bzlm nd yufk smples re presented in Tble 4. It hs been reported tht whet brn contins higher protein (13.65%), sh (4.32%), C (543 mg/100g), Cu (0.91 mg/100g), Fe (10.0 mg/100g), K ( mg/100g), Mg (334.9 mg/100g), Mn (7.39 mg/100g),p (640.9 mg/100g), Zn (5.10 mg/100g) nd phytic cid (3116 mg/100g) content thn whet flour (Bilgiçli et l., 2006). According to results presented in Tble 4, SWB dded bzlm nd yufk smples hd higher crude sh, phytte phosphorus nd phytic cid content in comprison to control bzlm nd yufk smples. And lso more sh content mens more minerl content (Delhye et l., 2005). This mens tht with SWB ddition, the nutritionl qulity of bzlm nd yufk improved. Similr crude sh mounts obtined with using whole whet flour nd SWB in flt breds. Other studies crried out whet germ nd whet brn, severl uthors reported (Srivstv et l., 2007; Porres et l., 2003; Nndeesh et l., 151

12 Journl of Food nd Helth Science Ertş, 2(4): (2016) 2011) tht the sh content increse with microwve nd utoclve tretments. Crude protein did not show sttisticlly significnt (p<0.05) differences, the smple shows 12.36%, 12.87% 12.45%, 12.81% nd 12.64% for control, whole whet flour control, hot ir oven, microwve nd utoclve SWB dded bzlm respectively. Similr results hd been reported by Demir nd Elgün (2014). It my be due to closer crude protein content of whet flour nd the SWB. Ydv et l., (2010) stted tht stbiliztion tretments on whole whet flour increse the dry mtter, nd lso Morn et l., (1968) nd Zho et l., (2007) stted tht microwve ppliction incresed the dry mtter nd lso incresed the sh content of pplied to the product. But there were significnt (p<0.05) differences mong phytte phosphorus nd phytic cid contents of bzlm nd yufk smples ccording to stbiliztion process. Bzlm smples gve lower phytic cid nd phytte phosphorus content thn yufk smples, this is due to phytse ctivity of bkers' yest contining of bzlm. In generl, yest ddition results in n intensive degrdtion of phytic cid (Lsztity nd Lsztity, 1990). It is believed tht foods is higher nutritionl vlue due to the contining minimum mount of phytic cid s n nti-nutritionl compound. Microwve nd utoclve stbiliztion processes showed higher loss of phytte phosphorus nd phytic cid content of bzlm smples thn hot ir oven stbiliztion process. Therefore, utoclve tretment in SWB dded yufk smples s shown in the present study seems to be n effective tretment to decrese phytte mong ll stbiliztion processes. A reserch studied by Özky (2004), corse nd fine whet brn smples were dephytinised with three different methods (by dding yest, by dding mlt flour, by pplying utoclving process) nd investigted the chnges of phytic cid nd phytte phosphorus rtios. Among three methods, the highest phytic cid degrdtion ws chieved through utoclving method (Özky, 2004). Demir nd Elgün (2014) stted tht the best reduction of the phytic cid content were obtined by utoclve nd microwve stbiliztion methods mong ll stbiliztion methods due to the therml process (utoclve, microwve, IR nd UV-C). Also Shrm nd Sehgl, (1992) reported tht phytic cid is reltively het stble, for its destruction; prolonged utoclving process cn be pply effectively. Tble 3. Color ttributes of SWB supplemented bzlm nd yufk smples Sturtion Hue L* * b* Bzlm smples index ngle Control bzlm ± ± 0.16 c 8.03 ± 0.13 d 8.72 ± 0.20 d ± 0.92 Control WWF bzlm ± 0.24 b 3.81 ± 0.05 b ± ± ± 0.08 Hot ir oven ± 0.37 c 5.26 ± ± 0.16 b ± 0.25 b ± 0.44 b Stbiliztion Microwve ± 0.71 bc 4.78 ± ± 0.18 c ± 0.31 c ± 0.64 b process Autoclve ± 0.58 d 5.34 ± ± 0.11 c ± 0.21 c ± 0.52 b Yufk smples L* * b* Sturtion Hue index ngle Control yufk ± ± 0.33 b ± ± ± 0.92 Control WWF yufk ± 0.61 c 2.58 ± ± 0.21 d ± 0.36 d ± 1.06 d Hot ir oven ± 0.41 b 2.43 ± ± 0.18 c ± 0.30 c ± 0.84 c Stbiliztion Microwve ± 0.51 b 2.12 ± 0.20 b ± 0.18 d ± 0.28 d ± 0.67 b process Autoclve ± 0.47 d 2.40 ± ± 0.16 b ± 0.31 b ± 1.15 bc The mens with the sme letter in column re not significntly different (p<0.05). WWF: Whole whet flour, SWB; Stbilized whet brn 152

13 Journl of Food nd Helth Science Ertş, 2(4): (2016) Tble 4. Crude sh, crude protein, phytte phosphorus nd phytic cid content of SWB supplemented bzlm nd yufk smples Bzlm smples Crude sh Crude protein Phytte phosphorus Phytic cid (mg/100g) (%) (%) (mg/100g) Control bzlm 1.68 ± 0.03 b ± ± 7.00 c ± c Control WWF bzlm 2.62 ± ± ± 4.75b ± 16.85b Stbiliztion process Hot ir oven 2.35 ± ± ± ± Microwve 2.39 ± ± ± 9.00 b ± b Autoclve 2.37 ± ± ± 4.67 b ± b Yufk smples Crude sh Crude protein Phytte phosphorus Phytic cid (mg/100g) (%) (%) (mg/100g) Control yufk 1.62 ± 0.03 c ± 0.17 b ± 6.23 e ± e Control WWF yufk 2.48 ± ± ± 4.24 c ± c Hot ir oven 2.22 ± 0.06 b ± ± ± Microwve 2.30 ± 0.04 b ± ± 8.42 b ± b Autoclve 2.27 ± 0.03 b ± ± 9.81 d ± d The mens with the sme letter in column re not significntly different (p<0.05). Vlues re bsed on dry mtter. WWF: Whole whet flour, SWB; Stbilized whet brn Stbiliztion process Tble. 5 Minerl content of SWB supplemented bzlm nd yufk smples(mg/100g) Bzlm smples Clcium Potssium Mgnesium Mngnese Control bzlm ± 1.19 c ± 1.22 d ± 1.15 d 0.78 ± 0.04 c Control WWF bzlm ± 1.53 b ± 2.13 b ± 1.18 c 1.41 ± 0.08 b Hot ir oven ± ± 1.27 b ± ± 0.04 Stbiliztion process Microwve ± 1.12 b ± 1.16 c ± 1.07 b 2.67 ± 0.03 Autoclve ± 1.20 b ± ± ± 0.05 Yufk smples Clcium Potssium Mgnesium Mngnese Control yufk ± 1.50 e ± 1.13 e ± 1.33 e 0.83 ± 0.04 d Control WWF yufk ± 1.46 c ± 1.32 c ± 1.27 d 1.56 ± 0.04 c Hot ir oven ± 1.15 d ± 1.24 d ± 1.22 c 2.16 ± 0.04 b Stbiliztion Microwve ± ± ± ± 0.04 process Autoclve ± 1.32 b ± 1.27 b ± 1.29 b 2.33 ± 0.03 Bzlm smples Sodium Phosphorus Iron Zinc Control bzlm ± 2.15 b ± 1.81 d 2.32 ± 0.10 c 0.79 ± 0.03 c Control WWF bzlm ± 4.65 c ± 2.39 d 2.86 ± ± 0.04 Stbiliztion process Hot ir oven ± ± ± ± 0.02 b Microwve ± ± 1.87 c 3.82 ± ± 0.03 b Autoclve ± ± 1.75 b 3.51 ± ± 0.02 b Yufk smples Sodium Phosphorus Iron Zinc Control yufk ± 4.58 b ± 1.97 e 2.36 ± 0.11 e 0.86 ± 0.02 e Control WWF yufk ± 1.91 d ± 1.57 d 3.64 ± 0.10 b 2.11 ± 0.03 Hot ir oven ± 4.44 c ± 1.88 c 2.91 ± 0.11 d 1.35 ± 0.03 d Microwve ± ± ± ± 0.04 b Autoclve ± ± 1.77 b 3.27 ± 0.13 c 1.42 ± 0.03 c The mens with the sme letter in column re not significntly different (p<0.05). Vlues re bsed on dry mtter. WWF: Whole whet flour, SWB; Stbilized whet brn Stbiliztion process 153

14 Journl of Food nd Helth Science Ertş, 2(4): (2016) Substitution of whet brn for whet flour, the minerl elements prticulrly clcium, potssium, mgnessium, mngnese, sodium, phosphorus, iron nd zinc content ws incresed nd improved the nutritionl qulity chrcteristics of bzlm nd yufk smples. It is normlly expected tht the minerl content of whet brn ws reltively high, C, K, Mg, Mn, N, P, Fe nd Zn vlues of bzlm nd yufk enriched with SWB smples were found to be high s well. Hot ir oven, microwve nd utoclve stbiliztion of whet brn showed significntly (p<0.05) similr mngnese, sodium, iron nd zinc contents of bzlm smples. Microwve stbiliztion process showed the lower clcium, potssium, mgnesium nd phosphorus content of bzlm smples mong ll stbiliztion processes, lso in yufk smples the highest clcium, potssium, mgnesium, phosphorus nd iron content obtined with microwve SWB dded yufk smples. In literture ultrviolet, utoclve, infrred nd microwve pplictions increse or protect the minerl content of food products (Mccurdy, 1992; Yue et l., 1998; Porres et l., 2003; Nndeesh et l., 2011; Demir nd Elgün 2014). Also Porres et l., (2003) reported tht utoclve stbiliztion ppliction (t 120 C, ,01 P, 30 min) on lentil incresed the sh content from 3.4 to 3.5%, nd, consequently the clcium content incresed from 691 to 736 mg/kg. Sensoril ttributes of SWB supplemented bzlm nd yufk smples Fridi nd Rubenthler (1984) mde qulity clssifiction for pit breds. Homogeneity of upper nd under surfces; soft, moist, shiny nd white crumb; glossy gold brown colored crust; high specific volume nd low reologicl vlue comes from the criteri used in qulity clssifiction for pit. But there is no scientific clssifiction nd for bzlm nd yufk breds. Pit, levened nd double lyered flt bred, is different from bzlm (single lyered) nd yufk (unlevened) mong the flt breds. Figure 1A presented the hedonic sensory evlution scores for the prmeters of color/ppernce, shpe/symmetry, tste/flvour, porosity nd chewiness for bzlm smples. Substitution of SWB by different stbiliztion processes with whet flour significntly (p<0.05) ffected the sensory properties of bzlm nd yufk smples. The best color/ppernce ws chieved by control bzlm, however SWB ddition in bzlm formultion lowered the surfce color/ppernce scores of bzlm. This my be due to the nturl color of whet brn directly ffected the color of flt breds. Control nd hot ir oven SWB dded bzlm smples gve similr nd higher shpe/symmetry scores thn the other bzlm smples. Control bzlm possessed the highest scores for color ppernce. All stbiliztion methods gve significntly (p<0.01) similr nd lower color/ppernce scores thn control bzlm nd whole whet flour control smple. Supplemnttion of hot ir oven SWB gve the best shpe/symmetry properties mong ll bzlm smples include the control smples. Porosity scores significntly (p<0.05) decresed by substitution of SWB with different stbiliztion processes, moreover, the lowest porosity nd tste/flvour scores obtined with microwve SWB bzlm. The pnellists gve the highest chewiness score for bzlm substituted with utoclve SWB. Also Yildiz nd Bilgiçli (2012) reported tht ddition of whole whet flour positively ffected the chewiness nd elsticity of the lvş nd higher elsticity nd chewiness scores obtined with 40% whole buckwhet flour ddition level thn control smple. Cprez et l., (1986) stted tht the lrgest effects of the therml tretments of whet brn were rheologicl chnges observed in the Frinogrph. Figure 1B presented color, shpe/symmetry, tste/flvour, tenderness nd chewiness for yufk smples. Figure 1B showed tht surfce color of hot ir oven SWB dded yufk smple did not differ from control smple nd they were evluted s better thn other yufk smples. Except the microwve SWB dded yufk smples, ll the yufk smples gve similr shpe/symmetry scores. It ws observed tht microwve SWB ddition in yufk showed the dverse effect on color, shpe/symmetry, tste, tenderness nd chewiness chrcteristics nd lso hot ir oven nd utoclve stbiliztion processes demonstrted similr nd better sensory chrcteristics thn microwve stbiliztion process. But ccording to tste, tenderness, nd chewiness, control yufk smple showed the highest scores in ll yufk smples. 154

15 Journl of Food nd Helth Science Ertş, 2(4): (2016) A) Chewi ness B) Chewine ss Poros ity Tendern ess 10,00 8,00 6,00 4,00 2,00 0,00 Color /Appe rnc e Tste /Flvo ur Control bzlm Control SWB bzlm Hot ir oven Microwve Autoclve Color Control yufk Whole flour yufk Hot ir oven Microwve Autoclve Tste / Flvour Shpe symm etry Shpe symmetr y Figure 1. A) Sensory ttributes of SWB supplemented bzlm nd B) yufk smples Conclusion Dimensions (dimeter, thickness nd spred fctor) nd color ttributes (L*, *, b*, SI nd Hue ngle) of the yufk smples were significntly influenced by the substitution of SWB. Stbiliztion processes sttisticlly (p<0.05) ffected color properties of bzlm smples, but whole whet flour control bzlm smple gve the highest b* vlues of bzlm in ll bzlm smples. Higher crude sh, phytte phosphorus content in comprison to control bzlm nd yufk smples were observed with SWB dded bzlm nd yufk smples. The higher loss of phytte phosphorus nd phytic cid contents of bzlm smples were chieved by microwve nd utoclve stbiliztion processes thn hot ir oven stbiliztion process. The utoclve tretment hd greter effect on the phytic cid loss of yufk smples thn those of stbiliztion processes. This study demonstrted tht hot ir oven SWB dded bzlm smples gve higher shpe/symmetry scores thn the other bzlm smples substituted SWB by other stbiliztion tretments for whet flour. Autoclve SWB substitution cn be good lterntive to improve the nutritionl properties of flt breds. References Americn Assocition of Cerel Chemists AACC (1990). Approved methods of the Americn Assocition of Cerel Chemists St. Pul MN: AACC. Akbş, B.E. (2000). Mısır ekmeğinin bzı özellikleri ve ypım yöntemlerinin fitik sit miktrı üzerine etkileri (Some properties of corn bred nd the effects of bredmking methods on the mount of phytic cid), M. Thesis, Ankr University, Ankr. Akhtr, S. & Ashgr, A. (2011). Flour nd breds nd their fortifiction in helth nd disese prevention Edited by: Victor Preedy, Ronld Wtson nd Vinood Ptel Chpter 24 Minerl Fortifiction of Whole Whet Flour: An Overview. London, UK: Elsevier, , ISBN Allen, J.C. & Hmilton, R.J. (1989). Rncidity in Foods. Elsevier Applied Science Publishers: Springer-Verlg. ISBN Almeid, E.L., Chng, Y.K. & Steel, C.J. (2013). Dietry fibre sources in frozen prt-bked bred: Influence on technologicl qulity. 155

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19 ORIGINAL ARTICLE/ORİJİNAL ÇALIŞMA FULL PAPER TAM MAKALE YENGEÇ, İSTAKOZ SURİMİ VE FÜME SOMON İLE HAZIRLANMIŞ MAKİZUŞİNİN 4 ±1 C DE DUYUSAL, KİMYASAL VE MİKROBİYOLOJİK KALİTESİ Bengünur ÇORAPÇI, Nilgün GÜNERİ Sinop Üniversitesi, Su Ürünleri Fkültesi, Aklimn, Sinop/Türkiye Received: Accepted: Published online: Öz: Bu çlışmd yengeç surimi, istkoz surimi ve füme Norveç somonundn ypıln suşilerin duyusl özellikleri, besin kompozisyonu, TVB-N değeri, ph, su ktivitesi, renk ve mikrobiyolojik klitesi incelenmiştir. En yüksek protein değeri %4.26 olrk füme somonlu suşide tespit edilmiştir. TVB-N değerleri depolm süresince yengeç surimi ile ypıln suşilerde mg/100g, istkoz surimili suşilerde mg/100g ve füme somondn ypıln suşilerde ise mg/100g rsınd değişmiştir. Yengeç surimi, istkoz surimi ve füme somondn ypıln suşinin ilk gün ph değerleri sırsıyl; 5.33, 5.56 ve 5.31 olrk ölçülmüştür. Bu değerler depolmnın son günü sırsıyl; 4.49, 4.39 ve 4.74 değerlerine düşmüştür. Su ktivitesi değerleri tüm gruplrd rsınd değişmiştir. L * değerleri tüm gruplrd , * değerleri ve b * değerleri rsınd belirlenmiştir. Tüm gruplrd en yüksek ve en düşük mikrobiyolojik değerler toplm mezofilik erobik bkteriler için log kob/g, toplm psikrofilik erobik bkteriler için log kob/g, toplm my-küf için log kob/g ve toplm koliform bkteriler için log kob/g olrk bulunmuştur. Ypıln nlizlerde E. coli ye rstlnmmıştır. Surimi ve füme somondn ypıln suşilerin rf ömrü 7 gün olrk tespit edilmiştir. Anhtr Kelimeler: Mkizuşi, Yengeç surimi, İstkoz surimi, Füme Norveç somonu, Rf ömrü Corresponding uthor: Bengünur ÇORAPÇI, Sinop Üniversitesi, Su Ürünleri Fkültesi, Su Ürünleri Avlm ve İşleme Teknolojisi Bölümü, Aklimn, Sinop/Türkiye E-mil: bengucorpci@hotmil.com, bsoyleyen@sinop.edu.tr Abstrct: The Sensory, Chemicl nd Microbiologicl Qulity of Mkizushi Produced with Crb Surimi, Lobster Surimi nd Smoked Norwy Slmon t 4 ±1 C In this study ws determined of sushi s sensory properties, nutritionl composition, TVB-N vlue, ph, wter ctivity, color nd microbiologicl qulity produced with crb surimi, lobster surimi nd smoked Norwy slmon. The highest protein vlue ws determined smoked slmon sushi s 4.26%. The TVB-N vlues were vried between 1.36 to 2.07 mg/100g in sushi s produced with crb surimi, 1.37 to 1.39 mg/100g in sushi s produced with lobster surimi nd 2.06 to 2.78 mg/100 g in sushi s produced with smoked slmon during storge. The ph vlues sushi s produced with crb surimi, lobster surimi nd smoked Norwy slmon were mesured s 5.33, 5.56 nd 5.31 the first dy of storge, respectively. These vlues decresed 4.49, 4.39 nd 4.74 t the end of the storge, respectively. The wter ctivity vlues chnged between ll the groups. The L * vlues , * vlues nd b * vlues between were determined ll the groups. The highest nd lowest microbiologicl vlues in ll the groups were found in the totl mesophilic erobic bcteri s log cfu/g, psycrophile erobic bcteri s log cfu/g, totl yest-mold s log cfu/g nd totl coliform bcteri s log cfu/g. The E. coli ws not observed in the study. The shelf-life of sushi produced with surimi nd smoked slmon ws determined s 7 dys. Keywords: Mkizushi, Crb surimi, Lobster surimi, Smoked Norwy slmon, Shelf-life JOURNAL OF FOOD AND HEALTH SCIENCE E-ISSN: (4): (2016) doi: /JFHS ScientificWebJournls (SWJ) 159