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Effect of ultrasound-accelerated debittering method on total alkaloid and total carotenoid content of lupin seeds (Lupinus albus L.) and storage stability of thermally treated lupin flours
Get PDFLupin (Lupinus albus L.) is a protein- and fiber-rich legume which has numerous health benefits. It also contains toxic quinolizidine alkaloids which must be removed for safe consumption (total alkaloid content < 0.02 g/100 g). This study aimed to develop novel lupin debittering method using ultrasound application at different temperatures (25-65 degrees C) and durations (10, 15, 20 and 25 min-every 4 h) as an alternative to traditional debittering method (including a boiling stage in water for 75 min followed by soaking for 144 h). The impacts of debittering methods on the total alkaloid content, total color difference ( increment E) and total carotenoid content of lupin were determined. In addition, it was to investigate the effects of different stabilization (dry roasting and microwave) and packaging (kraft and vacuum) methods on the color, acidity and peroxide values of debittered lupin flours by traditional and ultrasound-accelerated (25 degrees C-25 min-every 4 h) methods during 6 months to improve storage stability. The seeds were accepted as debittered when their total alkaloid contents were less than 0.02 g/100 g. The shortest debittering time (60 h) was obtained with ultrasound application at 25 degrees C for 25 min every 4 h. Moreover, all ultrasound applications elicited shorter debittering times (60-84 h) than traditional method (144 h). The increment E value of traditionally debittered lupin seeds (2.42) was lower than ultrasound-treated seeds (4.67-6.97). As the ultrasonication time increased from 10 to 25 min at 25 degrees C and 65 degrees C, total carotenoid content of debittered seeds decreased from 4.85 to 4.62 mu g/g and 4.63 to 4.19 mu g/g, respectively. Dry roasting method showed higher a* and lower peroxide values in both kraft and vacuum packaged samples compared to microwave heating. The acidity of the samples increased from 0.006 to 0.019% (kraft) and 0.021% (vacuum) after 6 months of storage. At the end of 6 months of storage time, acidity and peroxide values of lupin flours packaged with kraft bags were lower than vacuum-packed counterparts. The results showed that the ultrasound-accelerated debittering method seems to be effective in reducing the alkaloid content of lupin seeds with lower process time and water consumption. It also revealed that kraft bags are more suitable for longer storage stability than vacuum bags for the storage of stabilized lupin flour.Scientific and Technological Research Council of Turkey (TUBITAK) [119O071]This research was part of the Ph.D. thesis of Elif Yaver. Elif Yaver was a YOK 100/2000 scholarship holder. This work was supported by The Scientific and Technological Research Council of Turkey (TUBITAK) (Grant Number 119O071)
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Get PDF“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Production of lupin flour with prolonged shelf life and utilization in pasta and bread production for improvement nutritional-functional properties
No full textDoktora TeziBu çalışmanın ilk aşamasında, lüpenin acılığının giderilmesi için farklı sıcaklık (25 ve 65°C’de) ve sürelerde (her 4 saatte bir 10, 15, 20 ve 25 dk) kullanılan ultrason uygulamasının geleneksel acılık giderme yöntemi ile karşılaştırılması amaçlanmıştır. İkinci aşamada acılığı giderilen lüpenler öğütülerek un haline getirilmiş ve çeşitli stabilizasyon yöntemleri (kuru kavurma ve mikrodalga) ve ambalajlama tekniklerinin (kraft ve vakum paketleme) depolama süresince (0, 2, 4 ve 6 ay) lüpen unlarının bazı kalite özellikleri üzerine etkileri araştırılmıştır. Çalışmanın üçüncü aşamasında; geleneksel yöntem ve ultrason uygulamasıyla acılığı giderilmiş en uzun raf ömrüne sahip lüpen unları, dirençli nişasta (DN) ile birlikte makarna ve ekmek üretiminde kullanılmış ve son ürünün bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Son aşamada ise teknolojik özellikler bakımından ümitvar bulunan makarna ve ekmek örneklerinin kalite özellikleri katkılama ile geliştirilmeye çalışılmıştır. Makarna denemelerinde; lüpen unu üç farklı oranda (%0, 10, 15 ve 20), DN ise iki farklı oranda (%0, 5 ve 10) makarna üretiminde kullanılmıştır. Bu aşamada ümitvar bulunan %15 lüpen unu+%10 DN içeren örneklerin teknolojik kalitesini yükseltmek için vital gluten, transglutaminaz ve vital gluten+transglutaminaz kombinasyonunun etkileri incelenmiştir. Ekmek denemelerinde ise; üç farklı oranda (%0, 10, 15 ve 20) lüpen unu ve iki farklı oranda (%0, 5 ve 10) DN kullanılarak üretim gerçekleştirilmiştir. Bu aşamada ümitvar bulunan %10 lüpen unu+%10 DN içeren örneklerin teknolojik kalitesini yükseltmek için vital gluten, sodyum stearol-2-laktilat (SSL) ve vital gluten+SSL kombinasyonunun etkileri araştırılmıştır.
Geleneksel yöntem ile 144 saat süren acılık giderme işlemi, ultrason uygulaması (25°C - her 4 saatte bir 25 dk) ile 60 saate düşürülmüştür. Kuru kavurma stabilizasyon yöntemi, acılığı giderilmiş lüpen unlarının muhafazasında en uzun raf ömrünü sağlamıştır. Lüpen unu oranının artması makarnaların b* değerini artırırken, artan DN oranı ile birlikte örneklerin b* değeri düşmüştür. Lüpen unu ve DN kullanımı ile makarnaların hacim artışı ve sıkılık değerleri azalmış, suya geçen kuru madde miktarı artmıştır. Lüpen unu oranındaki artış makarnaların yağ, protein, toplam diyet lifi, Ca, P, Cu, Mn ve Zn miktarının artmasını sağlamıştır. DN ilavesi ile makarnaların toplam diyet lifi ve DN miktarı artmış, fitik asit ve in vitro glisemik indeks değeri düşmüştür. Yüksek oranda lüpen unu ve DN kullanımı, makarnaların genel beğeni puanlarını düşürmüştür. Katkı maddelerinin kullanımı, makarnaların teknolojik kalitesini ve duyusal özelliklerini geliştirmiştir. %15 lüpen unu+%10 DN içeren makarnalarda vital gluten kullanımı, %100 buğday irmiği makarnasına yakın tat, yapışkanlık ve genel beğeni puanları sağlamıştır. Ekmek üretiminde ultrason uygulaması ile acılığı giderilmiş lüpen unu kullanımı, geleneksel yöntemle acılığı giderilmiş lüpen unu içeren ekmeklere göre daha yüksek hacim ve spesifik hacim değerleri ile daha düşük ağırlık, sıkılık, sertlik ve çiğnenebilirlik değerleri elde edilmesine imkan vermiştir. Artan lüpen unu oranı ile birlikte; ekmek örneklerinin ağırlık, sıkılık, sertlik ve çiğnenebilirlik değerleri yükselmiş, hacim ve spesifik hacim değerleri ise düşmüştür. %5 oranında DN kullanımı, DN içermeyen ekmek örneğine yakın hacim ve spesifik hacim değerleri vermiştir. Ekmek üretiminde lüpen unu kullanımı ile örneklerin kül, yağ, protein, toplam diyet lifi, fitik asit, Ca, Mg, P, Cu, Fe, Mn ve Zn miktarı artmıştır. Ekmek üretiminde kullanılan DN oranındaki artış ekmeklerin kül, toplam diyet lifi, DN ve P miktarını artırırken; protein, fitik asit, toplam fenolik madde, in vitro glisemik indeks, K ve Mg değerlerini azaltmıştır. %10 lüpen unu+%5 DN ihtiva eden ekmek örneğinin %100 buğday unu ekmeğine yakın genel beğeni puanı aldığı ve bunu %10 lüpen unu+%10 DN içeren örneğin takip ettiği görülmüştür. %10 lüpen unu+%10 DN içeren ekmek formülasyonuna ilave edilen bütün katkı maddelerinin, ekmek örneklerinin teknolojik kalitesini iyileştirdiği, en etkili sonuçların ise vital gluten+SSL katkısı ile elde edildiği belirlenmiştir. %10 lüpen unu+%10 DN+vital gluten+SSL ve %10 lüpen unu+%10 DN+vital gluten ihtiva eden ekmek örneklerinde, %100 buğday unu ekmeğine yakın tat, koku, görünüş, simetri, gözenek yapısı ve genel beğeni puanları elde edilmiştir.In the first stage of this study, it was aimed to compare the use of ultrasound to relieve the bitterness of lupin at different temperatures (25 and 65°C) and durations (10, 15, 20 and 25 minutes every 4 hours) with the traditional debittering method. In the second stage, the debittered lupins were ground into flour and the effects of various stabilization methods (dry roasting and microwave) and packaging techniques (kraft and vacuum) on some quality properties of lupin flours during storage (0, 2, 4 and 6 months) were investigated. In the third stage of the study, lupin flours debittered by traditional method and ultrasound application, with the longest shelf life, and resistant starch (RS) were used in pasta and bread production, and their effects on some physical, chemical and sensory properties of the end products were investigated. In the last stage of the study, various additives were used to improve the quality of pasta and bread samples which are promising in terms of technological properties. In the pasta trials, lupin flour at three different ratios (0, 10, 15 and 20%) and RS at two different ratios (0, 5 and 10%) were used in pasta production. At this stage, the effects of vital gluten, transglutaminase and vital gluten+transglutaminase to improve the technological quality of the samples containing 15% lupin flour+10% RS were investigated. In the bread trials, lupin flour at three different ratios (0, 10, 15 and 20%) and RS at two different ratios (0, 5 and 10%) were used. At this stage, the effects of vital gluten, sodium stearoyl-2-lactylate (SSL) and vital gluten+SSL to improve the technological quality of the samples containing 10% lupin flour+10% RS were investigated.
The debittering process with traditional method for 144 hours was reduced to 60 hours by ultrasound application (25°C - 25 minutes every 4 hours). Dry roasting stabilization method provided the longest shelf life in the preservation of debittered lupin flours. While the increase in lupin flour ratio increased b* value of the pasta, increasing ratios of RS decreased b* values of the samples. With the use of lupin flour and RS, the volume increase and firmness values of the pasta decreased and cooking loss value increased. The increase in lupin flour ratio provided an increase in the content of fat, protein, total dietary fiber, Ca, P, Cu, Mn and Zn of the pasta. With the addition of RS, total dietary fiber and RS amount of the pasta increased, phytic acid and in vitro glycemic index values decreased. The use of high ratios of lupin flour and RS decreased the overall acceptability scores of the pasta. The use of additives improved the technological quality and sensory properties of the pasta. The use of vital gluten in pasta containing 15% lupin flour+10% RS provided closer taste, stickiness and overall acceptability scores to 100% wheat semolina pasta. The use of lupin flour debittered by ultrasound application in the bread production, provided higher volume and specific volume values and lower weight, firmness, hardness and chewiness values compared to bread containing lupin flour debittered by traditional method. With the increasing lupin flour ratio, weight, firmness, hardness and chewiness values of the bread samples increased, the volume and specific volume values decreased. Volume and specific volume values of bread containing 5% RS were close to bread sample without RS. The ash, fat, protein, total dietary fiber, phytic acid, Ca, Mg, P, Cu, Fe, Mn and Zn values of bread samples increased with the use of lupin flour in bread production. While the increase in the ratio of RS used in bread samples increased the ash, total dietary fiber, RS and P content of bread samples, protein, phytic acid, total phenolic content, in vitro glycemic index, K and Mg values decreased. The bread containing 10% lupin flour+5% RS had an overall acceptability score close to 100% wheat flour bread, followed by bread containing 10% lupin flour+10% RS. It was determined that all additives added to the bread formulation containing 10% lupin flour+10% RS improved the technological quality of bread samples, and the most effective results were obtained with the addition of vital gluten+SSL. The taste, odor, appearance, symmetry, crumb grain and overall acceptability scores of bread containing 10% lupin flour+10% RS+vital gluten+SSL and 10% lupin flour+10% RS+vital gluten were close to 100% wheat flour bread
Usage of cereal-legume flour blends in commercial and traditional Turkish breads
No full textYüksek Lisans TeziBu çalışmada eşit oranlarda tahıl (çavdar, arpa ve yulaf) ve baklagil (nohut, soya ve lüpen) unlarından oluşan tahıl-baklagil unu paçalı (TBUP) farklı oranlarda (%0, 5, 10, 15, 20, 25 ve 30) ticari somun ekmek ve geleneksel bazlama ekmeklerinin üretiminde kullanılmıştır. TBUP ilavesinin ekmeklerin bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkisi araştırılmıştır. Çalışmanın ikinci aşamasında, %25 oranında TBUP içeren ekmeklerin teknolojik kalitelerini yükseltmek için çeşitli katkı maddelerinin (vital gluten, fungal alfa amilaz, sodyum stearol-2-laktilat, askorbik asit, transglutaminaz, glukozoksidaz, lipaz, pentozanaz ve ksilanaz) farklı kombinasyonları ile ekmek denemeleri gerçekleştirilmiş ve ekmek kalite özellikleri takip edilmiştir. Çalışmanın son aşamasında, ekmek formülasyonuna tam un şeklinde ilave edilen tahıl ve baklagil unlarından gelen yüksek fitik asit miktarının düşürülebilmesi için farklı defitinizasyon metotlarının (malt unu ilavesi, fitaz enzimi ilavesi ve pH ayarlaması) etkisi araştırılmıştır. Ekmek ve bazlama formülasyonunda kullanılan TBUP oranının artması ekmeklerde kül, protein, yağ, fitik asit, antioksidan aktivite, toplam fenolik madde ve mineral madde (kalsiyum, bakır, demir, potasyum, magnezyum, mangan, fosfor ve çinko) miktarının yükselmesine neden olmuştur. Artan TBUP oranı somun ekmeklerde hacmi düşürerek sertliğin yükselmesine neden olurken, bazlama ekmeklerinde sertlikte artışa neden olmuştur. Farklı katkı kombinasyonları içinde "vital gluten + sodyum stearol-2-laktilat + fungal alfa amilaz + askorbik asit + ksilanaz" ticari ekmekte ekmek içi parlaklığı, ekmek hacmi ve ekmek içi sertliği üzerinde en olumlu etkiye sahip kombinasyon olmuştur. %25 TBUP kullanılarak hazırlanan bazlama örneklerinde, tüm katkı kombinasyonları yayılmayı düşürürken, 1. ve 3. günde ölçülen sertlikte azalmaya neden olmuştur. Duyusal analiz sonuçlarına göre yüksek oranda TBUP kullanımı her iki ekmek çeşidinde de genel beğeni değerlerini düşürmüştür. Kullanılan katkı maddeleri ekmeğin teknolojik özelliklerini geliştirirken duyusal kalitesine de olumlu katkı sağlamıştır. Her iki ekmek çeşidinde de %25 TBUP kullanılan ekmeklerde "vital gluten + sodyum stearol-2-laktilat + fungal alfa amilaz + askorbik asit + pentozanaz" ve "vital gluten + sodyum stearol-2-laktilat + fungal alfa amilaz + askorbik asit + ksilanaz" kombinasyonları gözenek yapısı, görünüş ve genel beğeni puanları üzerinde en olumlu etkiye sahip katkılar olmuşlardır. Ticari somun ekmeklerinde, geleneksel bazlama ekmeklerinden daha düşük fitik asit değerleri belirlenmiştir. Defitinizasyon metotlarından fitaz ilavesi, hem ticari ekmeklerde hem de bazlama ekmeklerinde en yüksek fitik asit kaybını sağlamıştır.In this study, cereal-legume flour blend (CLFB) that is consisted of equal amount of cereal (rye, barley and oat) and legume (chickpea, soy and lupine) flours were used at different ratios (0, 5, 10, 15, 20, 25 and 30%) in the production of commercial bread and traditional bazlama bread. The effect of CLFB on some physical, chemical and sensory properties of breads was investigated. In the second stage of the study, bread experiments with different combinations of various additives (vital gluten, fungal alpha amylase, sodium stearol-2-lactylate, ascorbic acid, transglutaminase, glucosoxidase, lipase, pentosanase and xylanase) were conducted to raise the technological qualities of breads containing 25% CLFB, and the quality properties of bread were investigated. At the final stage of the study, the effect of different dephytinisation methods (malt flour addition, phytase enzyme addition and pH adjustment) was investigated in order to reduce the amount of high phytic acid from whole flours of cereal and legume which added to bread formulations. The increase of the CLFB ratio in the bread and bazlama formulation caused increments in the amount of ash, protein, fat, phytic acid, antioxidant activity, total phenolic content and mineral matter (calcium, copper, iron, potassium, magnesium, manganese, phosphor and zinc) in breads. Increasing CLFB ratio caused increment in hardness by lowering the volume in commercial breads. Also, the hardness of bazlama breads rised with increasing CLFB ratio. Among different additive combinations, "vital gluten + sodium stearoyl-2-lactylate + fungal alpha amylase + ascorbic acid + xylanase" has been the most favorable combination in terms of lightness of bread crumb, bread volume and hardness of bread crumb in commercial bread. All of the additive combinations used in bazlama containing 25% CLFB reduced the spread ratio, while caused decrement in the hardness measured on the 1st and 3rd day. According to the results of sensory analysis, the use of CLFB at high level decreased the overall acceptability values in both types of bread. The additives used in breads formulation improved the technological properties of breads also contributed to the sensory quality. Combinations of "vital gluten + sodium stearoyl-2-lactylate + fungal alpha amylase + ascorbic acid + pentosanase" and "vital gluten + sodium stearoyl-2-lactylate + fungal alpha amylase + ascorbic acid + xylanase" have the most positive effect on pore structure, appearance and overall acceptability scores of both types of bread containing 25% CLFB. The lower phytic acid values were determined in commercial bread than that of traditional bazlama bread. The addition of phytase from the dephytinisation methods provided the highest loss of phytic acid in both commercial breads and in traditional bazlama breads
Appropriate Similarity Measures for Author Cocitation Analysis
Get PDFWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Get PDFWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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