Profile URL: https://hdl.handle.net/20.500.13091/11962
Job Title:Doç. Dr.
Email Address:eyaver@ktun.edu.tr
Main Affiliation:07. 24. Department of Food Processing /FoodTechnology Programme
Status: Current Staff
ORCID:
0000-0002-2651-9922
0000-0002-2651-9922Scopus ID:
57204046363
57204046363YÖK Akademik: 3A6EA0B8B1DB3097
Google Scholar:
G3--dUgAAAAJ
G3--dUgAAAAJWeb of Science ID:
AAM-6525-2020
AAM-6525-2020Name Variants:
Yaver, E.
7 results
Scholarly Output Search Results
Now showing 1 - 7 of 7
Article Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties(Wiley, 2026) Yaver, Elif; Adiyaman, Nursena; Gunes, EdaMayonnaise is a widely consumed food dressing worldwide. Traditionally, it is prepared by emulsification of oil with egg yolk. However, the use of eggs is limited due to their cholesterol-rich content, allergenicity, and high price, as well as the vegan and healthy dietary preferences of consumers. Flaxseed mucilage, as a natural hydrocolloid gum, exhibits comparable functional properties, especially emulsifying activity, to commercial gums. In this study, egg yolk in mayonnaise was substituted by flaxseed mucilage solution at 25%, 50%, 75%, and 100% levels to develop functional formulations. Stability, physicochemical, microbiological, textural, and sensory properties of mucilage-added mayonnaise samples were compared with the control (100% egg yolk mayonnaise) and three different negative controls (mayonnaises made with 25%, 50%, and 75% egg yolk). Findings demonstrated that the color values of mayonnaises were considerably changed by the replacement of egg yolk with mucilage. Mayonnaise made with 100% flaxseed mucilage had a lower pH and higher moisture content than the control and negative controls. Mucilage-added samples showed similar emulsion stability to the control. Moreover, free fatty acid and peroxide values of samples containing flaxseed mucilage were lower than those of the control and negative controls. The substitution of egg yolk with mucilage at high levels (>= 50%) decreased hardness, adhesiveness, and gumminess values. There were no considerable alterations in microbial counts between the control and mucilage-added samples. Samples made with 25% mucilage revealed similar acceptability scores to the control. In conclusion, flaxseed mucilage could be considered a potential egg replacer for preparing functional mayonnaise with good stability and acceptability.Practical Applications Despite their high nutritional value, cholesterol content, allergenicity, risk of Salmonella, and high price are disadvantages of eggs. Flaxseed mucilage is a sustainable and natural hydrocolloid gum. It contains high levels of soluble fibers, which may exhibit positive influences on obesity, diabetes, heart diseases, and some cancer types. The development of functional mayonnaise formulations in this study by replacing egg yolk with flaxseed mucilage could represent a novel healthy alternative in the food industry.Article Physicochemical Properties, Cooking and Sensory Qualities of Noodles Made from Wild Purslane (Portulaca oleracea L.) Seeds and Aerial Parts(Instituto de Tecnologia do Parana, 2025) Yel, Hatice; Bilgiçli, Nermin; Yaver, ElifPurslane (Portulaca oleracea L.) is an annual plant that has strong pharmacological properties and high nutritional quality. In this study, the impacts of incorporating leaves, stems, whole plants, and seeds of purslane at 0, 3, 6, 9, and 12% levels on the physicochemical, nutritional, and sensory quality of Turkish egg noodles were investigated. The increasing level of purslane parts from 0% to 12% decreased L* values of noodles. Among the purslane parts, purslane seeds showed the highest a* and the lowest SI values at a 12% usage level. The addition of stem, whole plant, and seed powders at a 12% level revealed similar water uptake and volume increase results in noodles to the control. Compared to the control, the inclusion of a 12% level of the aerial parts (leaves, stems, and whole plants) of purslane increased the cooking loss values of noodles. However, purslane seed powder showed similar cooking loss values in noodles to the control. Besides that, the noodles made from 12% stem powder had a greater cooking loss value than the other samples. The firmness values of noodles containing 12% leaf and stem powders were close to control. However, the use of seed powder at a 12% level resulted in the greatest firmness value in noodles. Noodles fortified with 12% of the aerial parts of purslane had a superior nutritional quality with higher ash, Ca, K, Mg,and total phenolic contents and lower carbohydrate and phytic acid levels and energy values than the control. Among the purslane parts, the inclusion of 12% seed powder showed the highest fat (48.3 g kg-1) and phytic acid (3.81 g kg-1) contents in noodles. Also, the energy value of noodles enriched with 12% seed powder was greater than noodles enriched with 12% aerial parts. Noodles containing 3 and 6% purslane powders showed comparable overall acceptability values to the control. The study showed that purslane parts (especially whole plants, up to 9%) can develop the nutritional quality of cereal-based foods such as noodles with acceptable cooking properties and sensory quality. © 2025 Elsevier B.V., All rights reserved.Article Comparing Effects of Conventionally and Ultrasonically Extracted Flaxseed Mucilages as Sustainable Egg Replacers on the Technological Properties and Nutritional Quality of Dried Wheat Noodles(Wiley, 2026) Yaver, ElifEggs are one of the basic ingredients of noodles, providing unique technological and sensory features. Also, eggs are important sources of proteins, vitamins and minerals. Despite excellent technological and nutritional features of eggs, they contain high amounts of saturated and trans fatty acids, which are thought to be responsible for some health problems, such as cardiovascular diseases and hypercholesterolemia. In this study, eggs in the formulation of dried wheat noodles were replaced by two types of flaxseed mucilage extracted from meal using conventional method and ultrasound-assisted extraction. The results illustrated that color L* and a* values of noodle samples increased, but b* values decreased when fully replacing eggs with flaxseed mucilage. The use of sonicated mucilage resulted in higher Delta E (4.20), water uptake (195.5%), volume increase (238.1%) and firmness (5.09 N) values in noodles compared to conventionally extracted ones (3.88%, 193.1%, 217.5%, and 4.85 N, respectively). On the other hand, noodles made with 100% flaxseed mucilage had lower cooking loss (4.42%) and higher firmness (5.82 N) than 100% egg noodles (5.32% and 4.30 N, respectively). Mucilage type had no notable impact on the moisture, ash, protein and carbohydrate contents. Replacing 100% of eggs with flaxseed mucilage decreased the fat content (similar to 84.5%) and energy value and increased carbohydrate content of noodles. Although the protein content of noodles decreased by replacing eggs with mucilage, all noodle samples still had a protein content above 13.5%. Replacing 100% of eggs with mucilage reduced the total phenolic content of samples from 0.43 to 0.39 g GAE/kg. Besides that, both mucilage types demonstrated similar antioxidant properties in noodles. Compared to conventional mucilage (7.39), sonicated mucilage revealed greater overall acceptability scores (7.68). However, replacing 100% of eggs with mucilage slightly reduced the overall acceptability of noodles. The findings suggest that flaxseed mucilage, especially extracted by ultrasonication, is a promising replacer for eggs in the production of acceptable energy-reduced wheat noodles.Article Citation - WoS: 1Citation - Scopus: 1Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies(University of Zagreb, 2023-07-16) Karaçoban, I.; Bilgiçli, N.; Yaver, E.Research background. Teff [Eragrostis tef (Zucc.) Trotter] is an underutilised cereal crop grown mainly in Ethiopia and Eritrea. It is an excellent source of dietary fibre, vitamins, minerals and bioactive compounds. However, it also contains a high amount of phytic acid, which is an antinutrient and reduces the bioavailability of minerals and proteins. To improve the nutritional quality of teff, the phytic acid content should be reduced by an effective dephytinisation method. Experimental approach. In this study, various dephytinisation methods (fermentation, autoclaving and phytase treatment) were used to dephytinise teff flour. Undephytinised and dephytinised teff flour was mixed into wheat flour (0−40 %) to improve the functional properties of cookies. Twenty different cookie formulations were prepared according to 4x5x2 factorial design. The physical, chemical, nutritional and sensory properties of the cookies were investigated. Results and conclusions. Among the dephytinisation methods, fermentation produced the most effective reduction in phytic acid mass fraction (181 mg/100 g), followed by phy-tase treatment (198 mg/100 g). The protein, fat, Fe and Zn content and antioxidant activity of cookies enriched with dephytinised teff flour were comparable to cookies fortified with undephytinised teff flour. Moreover, the dephytinised teff cookies had lower phytic acid mass fractions. The cookies containing 40 % teff flour had higher antioxidant activity and nutritional quality than the control wheat cookies. The use of dephytinised teff flour reduced the spread ratio and the a* and b* values of cookies compared to undephytinised flour. Cookies containing fermented and phytase-treated teff flour had a harder texture than cookies containing undephytinised flour. In addition, as the amount of teff flour in-creased, the spread ratio values of cookies gradually incrased while their hardness de-creased. Overall acceptability scores of cookies containing 10–20 % teff flour were similar to the control. Novelty and scientific contribution. To the best of our knowledge, this is the first study to determine the quality of cookies containing dephytinised teff flour. The data highlight the potential of dephytinised (especially autoclaved and phytase-treated) teff flour (up to 20 %) as a functional ingredient to enrich the mineral content and antioxidant capacity of foods. Furthermore, this study shows that fermentation, autoclaving and phytase treatment can be used to improve the nutritional quality of grains. © 2023, University of Zagreb. All rights reserved.Article Ultrasonically Extracted Flaxseed Mucilage: An Effective EGG Substitute in Gluten-Free Noodles to Enhance Cooking Quality and Reduce Energy Value(Wiley, 2026) Yaver, ElifBACKGROUND Flaxseed mucilage is a natural hydrocolloid that can be easily extracted from whole flaxseed or defatted flaxseed meal. It can be used as a thickening, emulsifying, water-retention, suspending and gelling agent to improve the technological features of foodstuffs. Moreover, flaxseed mucilage, as a natural soluble fiber source, has potential health benefits such as regulating gut microbiota, promoting satiety and reducing cholesterol levels. Due to its technological properties and health benefits, it has recently received attention from consumers, producers and researchers. In this study, flaxseed mucilage was extracted from cold-pressed flaxseed meal using conventional and ultrasound-assisted extraction methods. To enhance nutritional quality, solutions of conventionally and ultrasonically extracted flaxseed mucilages were separately used in gluten-free noodles as egg substitutes at 0%, 25%, 50%, 75% and 100% levels. The effects of mucilage type and level on the chemical, technological, textural and sensory quality of noodles were investigated.RESULTS Incorporation of sonicated mucilage revealed a firmer texture, lower cooking loss and stronger antioxidant activity in gluten-free noodles compared with conventionally extracted mucilage. Increasing the level of flaxseed mucilage from 0 to 100% reduced fat content and energy value, and enhanced the antioxidant activity of noodles. Substitution of eggs with mucilage (up to 75%) exhibited better cooking quality than 100% egg noodles. Sensorially, the substitution of eggs with sonicated mucilage elicited greater overall acceptability scores.CONCLUSION The results demonstrated that ultrasonically extracted flaxseed mucilage has potential as a natural and sustainable hydrocolloid to replace eggs in the preparation of high-quality and healthy gluten-free noodles. (c) 2025 Society of Chemical Industry.Article Effect of Carnauba Wax Oleogel as a Fat Replacer on the Physical, Technological, and Structural Characteristics of Gluten-Free Raw and Fermented Black Chickpea Crackers(Elsevier Ltd, 2026) Yaver, Elif; Arslan Bayrakcı, Hilal; Olcay, Nezahat; Bayrakci, Hilal ArslanIn this study, raw and fermented black chickpea flours (100%) were used to prepare gluten-free crackers. In addition, shortening in crackers was replaced with carnauba wax oleogel at 0, 25, 50, 75, and 100% levels. Effects of fermentation and fat replacer on the physico-chemical, structural, and sensory quality of crackers were investigated. The results showed that fermented chickpea crackers had similar (P > 0.05) protein (13.23%), mineral contents, and antioxidant activity (2.35 mu mol TE/g) to raw chickpea crackers. Fermented chickpea crackers had a harder texture. 100% oleogel crackers demonstrated comparable technological quality to 100% shortening crackers. Fourier transform infrared spectra confirmed that there were no differences between functional groups in crackers. Regarding sensory assessment, oleogel demonstrated promising results in both crackers. These findings confirm the feasibility of oleogel as a potential fat replacer for functional gluten-free crackers. Moreover, fermentation represents an effective strategy for developing viable gluten-free options for consumers.Article Sonicated Mucilage from Defatted Flaxseed Meal as a Sustainable Natural Gum: Functional and Thermal Characterization(2026) Yaver, Elif; Kan, Yüksel; Kan, AsumanFlaxseed mucilage mainly consists of soluble fibers in the outermost layers of the seed. Because of its unique functional properties, such as water holding capacity, water absorption capacity, oil holding capacity and emulsion activity, it can be used as a natural gum in the food industry. Flaxseed mucilage can also exhibit certain health benefits, including anti-obesity, anti-diabetes, anti-cholesterol and antioxidant activities. In the current study, flaxseed mucilage was extracted from meal, which is a cold-pressed flaxseed oil by-product, by two different extraction methods: conventional extraction (3 h stirring at 50℃) and ultrasound-assisted extraction. The influences of ultrasound-assisted extraction at different durations (10, 20 and 30 min) on the yield, color, functional and thermal properties of flaxseed mucilage were compared with the conventional method. The maximum mucilage yield (17.46%) was obtained with ultrasound-assisted extraction for 30 min. Compared to the conventional method, ultrasound-assisted extraction elicited higher L* and whiteness index values in mucilage samples. Moreover, flaxseed mucilage extracted by ultrasound-assisted extraction for 30 min had greater water holding capacity, water absorption capacity and solubility than the other mucilage samples. Besides that, the water and oil absorption capacities of flaxseed mucilage extracted by ultrasound-assisted extraction for 30 min were comparable to xanthan gum, and its solubility was higher. Gelatinization enthalpy (ΔH) values of mucilage samples extracted by conventional and ultrasound-assisted extraction methods were similar (p>0.05). The findings elucidated that flaxseed mucilage extracted from flaxseed meal by ultrasound-assisted extraction (30 min) is a natural, non-toxic and sustainable option for commercial gums, with high yield and good functional properties.
Research Topics
Domains
Health SciencesLife Sciences
Fields
NursingAgricultural and Biological SciencesMedicine
Subfields
Nutrition and DieteticsPlant ScienceFood SciencePathology and Forensic Medicine
Specific Research Areas
Food composition and properties
Phytase and its Applications
Proteins in Food Systems
Phytoestrogen effects and research
Polysaccharides Composition and Applications
Sustainable Development Goals
3GOOD HEALTH AND WELL-BEING
3
Research Products
9INDUSTRY, INNOVATION AND INFRASTRUCTURE
3
Research Products
Documents
15
Citations
157
h-index
7
Documents
15
Citations
138
Publication Collaboration
| Affiliation Name | Count |
|---|---|
| Necmettin Erbakan University | 21 |
| Konya Technical University | 7 |
| Selçuk University | 3 |
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Data obtained from OpenAlex
| Journal | Count |
|---|---|
| Brazilian Archives of Biology and Technology | 1 |
| Food Chemistry | 1 |
| Food Science and Nutrition | 1 |
| Food Technology and Biotechnology | 1 |
| Journal of Food Science | 1 |
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Scholarly Output
7
Articles
7
Views / Downloads
10/0
Supervised MSc Theses
0
Supervised PhD Theses
0
WoS Citation Count
1
Scopus Citation Count
1
Patents
0
Projects
0
WoS Citations per Publication
0.14
Scopus Citations per Publication
0.14
Open Access Source
5
Supervised Theses
0
Scopus Quartile Distribution
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