Browsing by ORCID "0000-0001-5710-2954"

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Development of gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology

Bursa, Batuhan; İlyasoğlu, Huri (Sage Journals, 2024)

The demand for gluten-free foods has increased due to health-based issues and lifestyle choices. This study aimed to develop a gluten-free cookie with enhanced nutritional value. For this reason, the composite flour from ...
Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Sage Tea

İlyasoğlu, Huri; Zemzemoglu, Tuba Eda Arpa (KAHRAMANMARAŞ SÜTÇÜ İMAM ÜNİV REKTÖRLÜĞÜ, 2022)

In this study, the effects of infusion time and temperature on the sensorial properties and antioxidant capacity of sage tea were evaluated by using the response surface methodology. The obtained quadratic models explained ...
Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology

İlyasoğlu, Huri; Arslan Burnaz, Nesibe; Arpa Zemzemoğlu, Tuba Eda (WILEY, 2022)

Consumers' demand for healthy foods has been increased. The aim of this study was to develop a functional cookie from wheat flour with flaxseed (FS) and Cornelian cherry (CC). The effects of the levels of FS flour (10-30 ...