Effect of fiber addition on in vitro starch digestibility of bread and cracker Ilkay Sensoy, Hilal Bilgiç

35th International EFFoST Conference 2021


Effect of fiber addition on gelatinization crystallinity of wheat starch
Güven, Özge; Şensoy, İlkay (null; 2019-11-12)
Dietary fibers (DF) have been shown to decrease postprandial glucose levels of starch-based foods. One possible explanation is that competition between starch and fiber for water may limit starch gelatinization. Less gelatinized, more crystalline starch structure is less susceptible to enzymatic hydrolysis. It is essential to investigate the gelatinization and crystallinity of fiber-added starch since the information obtained could be correlated with the extent of starch digestion. In the present study, sho...
Bilgiç, Hilal; Şensoy, İlkay; Department of Food Engineering (2022-2-9)
Understanding the interactions between fibers and other food components gain importance every day due to the increasing number of informed consumers about the health benefits of high fiber-containing foods. The objective of this study was to investigate the effects of fiber addition on the starch digestion behavior of bread and cracker samples. Fiber-added samples (bread or cracker) were prepared by replacing 10 % of the wheat flour with the fibers (psyllium or cellulose). Physical and quality parameters of...
Effect of Anaerobic Azo Dye Reduction on Continuous Sludge Digestion
Ozkan-Yucel, Umay Gokce; Gökçay, Celal Ferdi (Wiley, 2014-10-01)
Effect of continuous feeding of a reactive azo dye, reactive orange 107, and its hydrolyzed form (HRO107), on a conventional anaerobic digester was investigated in this study together with observation of change in microbial community. Laboratory-scale digesters were fed with waste activated sludge and azo dye for 575 days continuously. The influent concentrations of reactive azo dye were between 200 and 3200 mg/L. The digester performance was not adversely affected by azo dye and its reduction metabolites t...
Effect of filter media and backwash on biomass retention and soluble substrate removal in biologically active rapid filters
Karakaya, Pelin; Hasırcı, Nesrin; Bouwer, Edward J.; Department of Biology (1997)
Effect of microfluidized onion skin addition on the quality of extrudates
Bilgin, Elçin; Şensoy, İlkay; Mert, Behiç; Department of Food Engineering (2016)
The objective of the study was to investigate the effect of microfluidized onion skin addition on the features of expansion characteristics, water absorption index, water solubility index, color, texture and sensory of extruded products. In addition, addition of microfluidized and non – microfluidized onion skins to extruded products were compared. Increasing microfluidized onion skin content in the samples caused a reduction in sectional expansion index (SEI), volumetric expansion index (VEI) and porosity ...
Citation Formats
İ. Şensoy, “Effect of fiber addition on in vitro starch digestibility of bread and cracker Ilkay Sensoy, Hilal Bilgiç,” presented at the 35th International EFFoST Conference 2021, Lausanne, İsviçre, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/94306.