In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour

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dc.contributor.authorYuksel, Ferhat
dc.contributor.authorCaglar, Sumeyye
dc.date.accessioned2024-11-07T13:32:23Z
dc.date.available2024-11-07T13:32:23Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn the present study, einkorn wheat flour (Tiriticum monococcum L.) was incorporated into a special dried bread (peksimet) formulation produced from sourdough breads at different concentrations (0-10-20-30-40 and 50 g 100 g(-1)) and some physicochemical and nutritional (total dietary fiber, resistant starch, glycemic index, acrylamide content) characteristics and sensory properties of the samples were investigated. The total dietary fiber content of the bread samples ranged from 3.00 to 6.17 g 100 g(-1). The highest acrylamide content (247.54 mu g/kg) was obtained using an einkorn flour level of 40 g 100 g(-1). Einkorn wheat flour resulted in a significant decrease (from 94.61 to 89.23) in the glycemic index level of the bread samples (p < 0.05). Bread enriched with einkorn wheat flour (50.0 g 100 g(-1)) received the highest overall acceptability score. In conclusion, einkorn wheat flour could be used in a special dried bread formulation to enhance its nutritional quality.
dc.description.sponsorshipScientific and Techno-logical Research Council of Turkiye (TUBIdot;TAK); Gumushane University [19.F5115.07.03]
dc.description.sponsorshipOpen access funding provided by the Scientific and Techno-logical Research Council of Turkiye (TUB & Idot;TAK). The research project was funded by Gumushane University (Project Code: 19.F5115.07.03).
dc.identifier.doi10.1007/s13197-024-06035-8
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.scopus2-s2.0-85201433429
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1007/s13197-024-06035-8
dc.identifier.urihttps://hdl.handle.net/11480/15383
dc.identifier.wosWOS:001293193100001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectDried bread (Peksimet)
dc.subjectEinkorn wheat flour
dc.subjectFunctional food
dc.subjectSourdough bread
dc.titleIn vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour
dc.typeArticle

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