Nutritional composition and staling properties of gluten-free bread-added fermented acorn flour

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dc.authoridAktas, Kubra/0000-0002-0197-0768
dc.contributor.authorLevent, Ayse
dc.contributor.authorAktas, Kubra
dc.date.accessioned2024-01-22T12:22:10Z
dc.date.available2024-01-22T12:22:10Z
dc.date.issued2023
dc.departmentKMÜen_US
dc.description.abstractThe present study aimed to improve the nutritional quality of gluten-free bread with the addition of acorn flour and to determine the characteristics of the final product. Formulations were adjusted with separately non-fermented and two different fermented acorn flours at different levels (0, 15, 30, and 45%). The breads were assessed in terms of their chemical and physical properties, and their staling characterization was also estimated. Results showed that the fermentation of acorn flour before adding it to the formulation affected some chemical properties, and the addition of increasing amounts of acorn flour generally had a positive effect on the chemical composition. Furthermore, the highest protein, total phenolic content, Ca, K, Mg, Mn, and Fe values were obtained from breads, including fermented acorn flour with chickpea yeast (FAC). However, compared to non-fermented acorn flour (AF), FAC and fermented acorn flour without chickpea yeast (FA) addition caused decreases in weight and volume of breads. Both crust L* and crumb L* values showed a significant reduction with increased acorn addition levels (from 71.88 and 77.22 to 42.26 and 41.15, respectively). The highest initial and final hardness values (T0 and T infinity) were observed with FAC-added samples, and Avrami exponent n was higher than 1 for only FAC-added breads. Although fermented acorn addition had positive effects on the nutritional profile of breads, the sensory properties of the samples were negatively affected. Two different fermented acorn flours were incorporated into gluten-free breads, and acorn flours generally improved the nutritional profile of bread samples. The use of chickpea yeast in the fermentation of acorn flour positively affected some chemical properties of breads, and lower weight and volume values were obtained with fermented acorn flours. Fermentation of acorn flours with chickpea yeast led to the lowest kinetic constant (k) as one of the staling properties.imageen_US
dc.description.sponsorshipThe Scientific Research Projects Coordination Unit of Karamanogbreve;lu Mehmetbey University; Scientific Research Projects Coordination Unit of Karamanoglu Mehmetbey University [05 -YL- 2]en_US
dc.description.sponsorshipThe Scientific Research Projects Coordination Unit of Karamanoglu Mehmetbey University, Grant/Award Number: 05 -YL- 2en_US
dc.identifier.doi10.1002/fsn3.3890
dc.identifier.issn2048-7177
dc.identifier.pmid38455200
dc.identifier.scopus2-s2.0-85180899406
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/fsn3.3890
dc.identifier.urihttps://hdl.handle.net/11492/7798
dc.identifier.wosWOS:001130300400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzkmusnmz
dc.subjectacornen_US
dc.subjectbreaden_US
dc.subjectchickpea yeasten_US
dc.subjectfermentationen_US
dc.subjectgluten-freeen_US
dc.titleNutritional composition and staling properties of gluten-free bread-added fermented acorn flouren_US
dc.typeArticle

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