Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2021Scopus SJRQ1/r/bayburt/12059
  The effects of Cephalaria syriaca flour on physical, rheological and textural properties of sunn pest (Eurygaster integriceps) damaged wheat dough and bread

  Başar, Şule; Karaoğlu, Mehmet Murat

  The aim of this study was to investigate the effects of Cephalaria syriaca flour (CSF; 0.5, 1.0 and 1.5%) on the physical, textural and rheological characteristics of dough and bread obtained from sunn pest-damaged wheat (SPDW; 5, 10 and 15%). An increased CSF level significantly decreased the stickiness and volume loss values of dough and the firmness and chewiness values of bread for all SPDW levels. The dough stickiness and bread firmness values were considerably increased by the addition of SPDW at the 15% level (1.05 N and 29.76 N), whereas these values were reduced by the addition of 1.5% CSF (0.6439 N and 22.56 N). In general, the stress relaxation, gas retention and gluten extensibility parameters of dough; and the specific volume, colour, cohesiveness, springiness and resilience values of bread significantly increased depending on the increasing level of CSF. Especially, the 1.5% CSF level significantly improved the quality of the dough and breads. The results of the present study revealed that CSF addition to SPDW flour positively affected the stickiness, gas retention and stress relaxation of dough and the specific volume and instrumental textural properties of bread.

  AtıfScopus13·WoS10

  İncele
• MakaleAçık Erişim2020/r/bayburt/15007
  How does the environmental knowledge of Turkish households affect their environmentally responsible food choices? The mediating effects of environmental concerns

  Başar, Şule; Başar, Enes Emre

  The main objective of the present study is to examine whether Turkish households’ environmental knowledge effects environmentally responsible food choices through the mediating effect of households’ environmental concerns. A face-to-face survey was conducted, resulting in 450 responses from households that have recently chosen environmentally responsible foods in Erzurum, Turkey. The hypotheses were tested using the partialleast squares-based structural equation modelling (PLS-SEM) technique to detect how the mediating role ofenvironmental concerns plays in the relationships between environmental knowledge and households’ environmentally responsible food choices. The findings confirm that environmental knowledge and environmental concerns positively and significantly enhance households’ environmentally responsible food choices. It isalso the first study to examine the mediational effect of environmental concerns on environmental knowledgeand households’ environmentally responsible food choice relations. The findings of the study and its implications are expected to benefit the development of environmentally responsible foods in the Turkish food industry

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  AtıfOpenAlex8·TR Dizin2

  İncele
• MakaleAçık Erişim2016Scopus SJRQ2/r/bayburt/13715
  The Effects of Cephalaria Syriaca Flour on the Quality of Sunn Pest (Eurygaster Integriceps)-Damaged Wheat

  Başar, Şule; Karaoğlu, M. Murat; Boz, Hüseyin

  The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P<0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P<0.01).

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  AtıfScopus11·WoS9·OpenAlex11

  İncele