Person: GÖÇMEN, DUYGU
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Publication Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies(Korean Society Food Science & Technology-Kosfost, 2019-10-01) Şahan, Yasemin; Aydın, Emine; Dündar, Ayşe İnkaya; Altıner, Dilek Dülger; Çelik, Güler; Göçmen, Duygu; ŞAHAN, YASEMİN; GÖÇMEN, DUYGU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; KDP-3344-2024; ABE-6748-2020In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.Publication Use of coffee silverskin to improve the functional properties of cookies(Springer India, 2019-06-01) GÖÇMEN, DUYGU; ŞAHAN, YASEMİN; YILDIZ, ELİF; Yıldız, Elif; Coşkun, Meral; Aroufai, Idriss Amit; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.; 0000-0003-1356-9012; AAG-6424-2021; ABE-6748-2020; KDP-3344-2024The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.Publication Bioaccessibilities of K, P, Fe and B minerals in oleaster flour as a novel food ingredients(Federation Amer Soc Exp Biol, 2013-04-01) Şahan, Yasemin; Cansev, Asuman; Çelik, Güler; Göçmen, Duygu; ŞAHAN, YASEMİN; CANSEV, ASUMAN; GÖÇMEN, DUYGU; Uludağ Üniversitesi; 0000-0002-3353-846X; ABE-6748-2020; KDP-3344-2024; AAH-4255-2019Publication Changes in bioaccessibility, phenolic content and antioxidant capacity of novel crackers with turmeric (Curcuma longa l.) and mahaleb (Prunus mahaleb l.) powders(Wageningen Academic Publishers, 2019-01-01) Yıldız, Elif; Güngör, G.; Yılmaz, H.; Göçmen, Duygu; YILDIZ, ELİF; Güngör, G.; Yılmaz, H.; GÖÇMEN, DUYGU; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-1356-9012; 0000-0003-0557-1403; KDP-3344-2024; AAG-6424-2021; EWU-3698-2022; AAH-7633-2021The purpose of this study was to determine the suitability of supplementing turmeric and/or mahaleb powders in crackers to enhance phenolic content and antioxidant activity. They replaced wheat flour for 0, 5.0, or 7.5%. The highest bioaccessible phenolics (7,591.90 mg of gallic acid equivalents/100 g dry weight) and phenolic bioaccessibility values (77.94%) were obtained in the 7.5M7.5T sample. Turmeric and/or mahaleb powders' addition had a positive effect on phenolic contents and bioaccessibilities of the cracker samples. In all assays, antioxidant capacities of the crackers supplemented with turmeric and/or mahaleb powders were significantly (P <= 0.05) higher than the control crackers. The results showed that the samples with turmeric and/or mahaleb powders exhibited significantly (P <= 0.05) higher bioaccessible antioxidants than the control sample. Bioaccessibilities of crackers based on antioxidant capacity increased linearly with supplementation increments. Antioxidant bioaccessibility of the crackers ranged between 9.00 to 47.29% for the TEAC(ABTS), 11.54 to 14.47% for the TEAC(CUPRAC) and 12.47 to 20.59% for the TEAC(DPPH). The highest antioxidant bioaccessibilities (47.29%, 14.47%, and 20.59%) in all assays (respectively ABTS, CUPRAC, and DPPH) were obtained in the 7.5M7.5T sample. According to sensorial evaluations, generally, all supplemented crackers scored higher than the control. The taste of the crackers improved by supplementation of turmeric and/or mahaleb powders, as these crackers had typical pleasant mahaleb and turmeric flavour. Overall results suggest that turmeric and mahaleb powders are functional food additives with high phenolic content, bioaccessibility and antioxidant capacity. They can be used in foods, especially in bakery products, without any adverse effect on sensory properties.