Kocadagli, Tolgahan

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orcid::0000-0003-0549-8488
  • Kocadagli, Tolgahan (2)
Projects

Author's Bibliography

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Žilić, Slađana; Vančetović, Jelena; Kocadagli, Tolgahan; Gokmen, Vural

(Elsevier Science Bv, Amsterdam, 2016)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Kocadagli, Tolgahan
AU  - Gokmen, Vural
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/653
AB  - In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.
PB  - Elsevier Science Bv, Amsterdam
T2  - Lwt-Food Science and Technology
T1  - Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
VL  - 65
SP  - 597
EP  - 603
DO  - 10.1016/j.lwt.2015.08.057
ER  - 
@article{
author = "Žilić, Slađana and Vančetović, Jelena and Kocadagli, Tolgahan and Gokmen, Vural",
year = "2016",
url = "http://rik.mrizp.rs/handle/123456789/653",
abstract = "In this study, the effect of baking conditions and dough formulations on phenolic compounds, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour were investigated. The control cookies were prepared from dark-red popping corn, blue popping corn and blue-standard corn flour according AACC method 10-54 and baked at 200 degrees C for 7 and 10 min. In control corn cookies, the content of total flavonoids and anthocyanins, as free water-soluble phenolic compounds, was reduced by applied baking conditions. Our results show that citric acid significantly increased the total flavonoids and anthocyanins content in the cookies prepared from blue popping corn and blue-standard corn. Compared with the control cookies baked at 200 degrees C for 7 min, the cookies prepared with 0.5 g/100 g added citric acid and baked at 150 degrees C for 12 min had higher contents of total flavonoids and anthocyanins by 60 and 70%, respectively. However, as a result of Maillard reaction inhibition at low pH, antioxidant capacity of anthocyanins-rich blue popping corn and blue standard corn cookies with 0.5 and 1 g/100 g citric acid was lower by 56 and 39%, respectively, compared to antioxidant capacity of their control cookies baked at 200 degrees C for 10 min.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Lwt-Food Science and Technology",
title = "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour",
volume = "65",
pages = "597-603",
doi = "10.1016/j.lwt.2015.08.057"
}
Žilić, S., Vančetović, J., Kocadagli, T.,& Gokmen, V. (2016). Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour.
Lwt-Food Science and Technology
Elsevier Science Bv, Amsterdam., 65, 597-603.
https://doi.org/10.1016/j.lwt.2015.08.057
Žilić S, Vančetović J, Kocadagli T, Gokmen V. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour. Lwt-Food Science and Technology. 2016;65:597-603
Žilić Slađana, Vančetović Jelena, Kocadagli Tolgahan, Gokmen Vural, "Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour" Lwt-Food Science and Technology, 65 (2016):597-603,
https://doi.org/10.1016/j.lwt.2015.08.057 .
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Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

Kocadagli, Tolgahan; Tas, Neslihan Goncuoglu; Gokmen, Vural; Žilić, Slađana; Vančetović, Jelena; Dodig, Dejan

(Springer, New York, 2016)

TY  - JOUR
AU  - Kocadagli, Tolgahan
AU  - Tas, Neslihan Goncuoglu
AU  - Gokmen, Vural
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Dodig, Dejan
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/656
AB  - Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
VL  - 242
IS  - 1
SP  - 51
EP  - 60
DO  - 10.1007/s00217-015-2517-8
ER  - 
@article{
author = "Kocadagli, Tolgahan and Tas, Neslihan Goncuoglu and Gokmen, Vural and Žilić, Slađana and Vančetović, Jelena and Dodig, Dejan",
year = "2016",
url = "http://rik.mrizp.rs/handle/123456789/656",
abstract = "Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars",
volume = "242",
number = "1",
pages = "51-60",
doi = "10.1007/s00217-015-2517-8"
}
Kocadagli, T., Tas, N. G., Gokmen, V., Žilić, S., Vančetović, J.,& Dodig, D. (2016). Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars.
European Food Research and Technology
Springer, New York., 242(1), 51-60.
https://doi.org/10.1007/s00217-015-2517-8
Kocadagli T, Tas NG, Gokmen V, Žilić S, Vančetović J, Dodig D. Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. European Food Research and Technology. 2016;242(1):51-60
Kocadagli Tolgahan, Tas Neslihan Goncuoglu, Gokmen Vural, Žilić Slađana, Vančetović Jelena, Dodig Dejan, "Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars" European Food Research and Technology, 242, no. 1 (2016):51-60,
https://doi.org/10.1007/s00217-015-2517-8 .
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