Yazar "Yuksel, F." için listeleme
-
Barley flour addition decreases the oil uptake of wheat chips during frying
Yuksel, F.; Karaman, S.; Kayacier, A. (Wageningen Academic Publishers, 2015)In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality ... -
Development of a healthy corn-based snack with sage (Salvia officinalis L.) seed
Yuksel, F.; Ilyasoglu, H.; Baltaci, C. (Elsevier Ltd, 2020)A healthy corn-based snack was developed from the corn flour and sage (Salvia officinialis L.) seed flour. The effects of the process variables (sage seed flour: 0–15%, frying temperature: 170–190 °C, and frying time: 40–60 ... -
Effect of apple fibre on textural and relaxation properties of wheat chips dough
Karaman, S.; Yilmaz, M. T.; Toker, O. S.; Yuksel, F.; Kayacier, A.; Dogan, M. (Wageningen Academic Publishers, 2016)In this study, the effect of apple fibre with different levels of fibres (5, 10, 15 and 20%) was investigated on viscoelastic nature and the textural properties of wheat chips dough using stress relaxation test and texture ... -
Investigation of certain nutritional properties of noodle enriched with raw flaxseed
Yuksel, F. (Wageningen Academic Publishers, 2019)In this study, traditional homemade noodles were enriched with raw flaxseed and some nutritional properties such as resistant starch (RS), total starch, total dietary fibre (TDF), estimated glycaemic index (eGI) and major ... -
Pasting properties of buckwheat, rice and maize flours and textural properties of their gels: effect of ascorbic acid concentration
Yildiz, O.; Toker, O. S.; Yuksel, F.; Cavus, M.; Ceylan, M. M.; Yurt, B. (Wageningen Academic Publishers, 2017)In the present study, the effect of ascorbic acid addition on the pasting properties of several gluten-free flours, namely buckwheat, maize and rice flours, and textural properties of their gels were also investigated. ... -
Textural, rheological and pasting properties of dough enriched with einkorn, cranberry bean and potato flours, using simplex lattice mixture design
Yuksel, F.; Campanella, O. H. (Wageningen Academic Publishers, 2018)The aim of this study was to analyse the effects of the addition of einkorn, cranberry bean and potato flours on the pasting characteristics of the mixture as well as the rheological properties of the dough formed. An ...
