Expected glycemic impact and probiotic stimulating effects of whole grain flours of buckwheat, quinoa, amaranth and chia.

Chia, amaranth, quinoa and buckwheat grains have been widely used in food formulations because of their high and balanced nutritional properties. Since all grains are not equally nutritious, there is a requirement for comparing the health-related effects and processing performance of a variety of whole grains. The expected glycemic index (eGI) flours of chia was determined to be quite low, and flours except quinoa can be classified as low GI foods.

Advances in the Elemental Composition Analysis of Propolis Samples from Different Regions of Turkey by X-Ray Fluorescence Spectrometry.

In this study, it was aimed to determine the elemental composition of 47 propolis samples collected from different regions of Turkey by X-ray fluorescence spectroscopy. According to the results, the most abundant elements in propolis samples were the Ca, K, and Si with the mean values as 1556, 1383, and 731 mg/kg, respectively. Additionally, there were high degrees of positive and strong correlations of Al with S (0.

Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread.

The baking in N and CO atmosphere decreased by 50% the acrylamide, while this level was 99% in SO. The highest acrylamide content was detected in the control sample as 39.03 µg/kg.

Microbiological and chemical properties of wet tarhana produced by different dairy products.

This study investigated the use of kefir, yogurt and their combination in the production of wet tarhana with an aim to increase the nutritional value of the end product. Along with microbiological and chemical properties, the volatile compound composition of wet tarhana was also evaluated. Wet tarhana revealed an increase in the lactic acid bacteria count (LAB) with the addition of kefir.

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.).

Unlabelled: The aim of this study was to investigate some physicochemical and sensory properties of blue corn cultivated in Turkey. The length and width of the cob with kernels, hectoliter, and 1000-kernel weight of blue corn were measured as 7.66, 2.