Effect of Carob Molasse Pose Flour and Germ On Glycemic Response and Antioxidant Capacity

It is a form that questions information about the individual's health, education and economic status.

Food consumption will be taken in order to evaluate differences between individuals that may affect the result. It covers a total of two days, one day before the 1st bread (standard whole wheat bread) and one day before the 2nd bread (test whole wheat bread), and the foods and beverages consumed by the individual are questioned.

Weight (kg) will be measured by Bioelectrical Impedance Analysis (BIA) body composition analyzer. Height (cm) will be measured using a stadiometer. The stadiometer comprises a rigid vertical backboard and a horizontal headboard running free, perpendicular to the backboard and without cross-play. The top of the head must be in contact with the headboard. After that, body mass index (BMI) will be calculated by using weight and height measurements. The formula is BMI = kg/m2 where kg is a person's weight in kilograms and m2 is their height in metres squared.

Basal Metabolic Rate (kkal) will be measured by Bioelectrical Impedance Analysis (BIA) body composition analyzer.

Body Fat Mass (kg), Muscle Mass (kg), Visceral fat accumulation will be measured by Bioelectrical Impedance Analysis (BIA) body composition analyzer.

Total Body Fluid Mass (TBW) (L) (0.1 kg and 0.1%), Extracellular Fluid (ECW) (L) (0.1 kg), Intracellular Fluid (ICW) (L) (0.1 kg) will be measured by Bioelectrical Impedance Analysis (BIA) body composition analyzer. Edema wşll be calculated by the ratio of ECW/TBW.

Waist and Hip Ratio can be measured and waist/hip ratio be calculated from participants eating both test and control bread.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of protein content (%) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. Based on the results obtained, the amount of breads containing 50 g digestible carbohydrate will be calculated and produced.The Kjeldahl method will be applied to determine the total amount of nitrogen provided by the food. Protein content (%) is obtained by multiplying the total amount of nitrogen detected by the nitrogen factor determined according to the total organic nitrogen properties within the protein molecules. It is ensured that the test samples to be produced have more protein content than the standard.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of moisture content (%) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. Moisture content (%) will be based on the weight difference after drying in the oven at 105ºC until a constant weighing weight is reached. Moisture analysis in bread samples will be carried out after the bread is baked and cooled for 1 hour. The test samples to be produced are expected to contain moisture close to the standard.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the determination of specific volume (m3/kg or m3·kg-1) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. The volumes of baked bread samples will be determined according to the rapeseed replacement method. The specific volume values of the bread samples produced are; It will be calculated by dividing the bread volume (cm3) to the bread weight (g). The test samples to be produced are expected to have a specific volume at least as much as that of control bread.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the determination of colorimetric assays (EBC) will be determined via analyses that will be carried at our university Food Chemistry Laboratory.It will be carried out on the crust parts of the bread using the HunterLab brand hand-held color measuring device. L*, chroma (C), hue (h) values will be determined based on the CIE L*Ch* color system, which is one of the color definition models determined by the International Institute of Illumination (CIE). The test samples to be produced are expected to be close in color to control bread.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of lipid content (%) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. It will be carried out using the Soxhlet method. Approximately 4 g of bread samples will be weighed into a cellulose cartridge, covered with cotton and placed in the Soxhlet apparatus. At the end of the extraction using petroleum ether, the ether in the balloons will be evaporated and the oil content in the sample will be calculated. The test samples to be produced are expected to contain more unsaturated fatty acids than the control.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of ash content (%) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. The samples will be weighed in a porcelain crucible that has previously been brought to a constant weight, and will be burned in a muffle furnace (Elektro-mag M1813, Turkey) at 550±5ºC until the residue becomes almost white in color. The % ash amount of the breads will be calculated by proportioning the sample mass remaining in the crucibles at the end of the burning process to the initial sample mass. The test samples to be produced are expected to contain more mineral substances than the control.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of total phenolic content (mg GAE / g) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. It will be determined by the Folin-Ciocalteau method. Sample extracts and Folin-Ciocalteau reagent prepared for this purpose will be used. 0.1 ml of extract will be mixed with 0.5 ml of Folin-Ciocalteu reagent (reagent: water mixture 1:10 v/v) and kept in the dark for 5 minutes. Then 0.4mL of saturated sodium carbonate solution and 4mL of pure water will be added. The mixture will be kept in the dark at room conditions for approximately 1 hour and the absorbance will be measured in a UV-VIS spectrophotometer at 760 nm. The result will be evaluated by calculating phenolic substance contents based on gallic acid equivalent. The test samples to be produced are expected to contain more polyphenols than the control.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of antioxidant capacity (μg TE/g) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. 5 g sample will be taken from powdered defatted bread samples and mixed with 50 mL 80:20 methanol:water (v:v) for 30 minutes and then centrifuged at 4500 g for 15 minutes. 100 µL of the extracts will be taken into a cuvette and 3900 µL of DPPH (1,1-diphenyl-2-picrylhydrazyl radical) solution (2.36 mg/100 Mlmethanol) will be added and kept in the dark for 30 minutes. Absorbance measurements will be made on a spectrophotometer at 515 nm against the blank. Trolox calibration will be used to determine the activity value. The antioxidant value of the extracts will be stated as mMTrolox equivalent per kg. The test samples to be produced are expected to show more antioxidant properties than the control.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of total starch analysis (g) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. Total starch in the developed bread will be determined enzymatically according to the modified method of Goni et al. (1997). The test samples to be produced are expected to contain more starch than the control.

Chemical analysis were developed and the amount of both test and control bread containing 50 g carbohydrate and the amount of resistant starch analysis (g) will be determined via analyses that will be carried at our university Food Chemistry Laboratory. Enzyme resistant starch will be determined in the samples using the "Megazyme resistant starch kit". For example, starch will be digested and converted into glucose with the help of α-amylase and amyloglucosidase enzymes. After adding ethyl alcohol to the samples, they will be centrifuged and the precipitated enzyme-resistant starch will be pelletized. After being dissolved with potassium hydroxide, the dissolved starch will turn into amyloglucose and glucose. Thus, the glucose formed will be determined spectrophotometrically. The test samples to be produced are expected to contain more resistant starch than the control.

Starch digestion rate for breads will be expressed as the percentage of total starch hydrolyzed at incubation time intervals of 30 minutes, 60 minutes, 90 minutes and 120 minutes. The Hydrolysis Index (HI) will be derived from the ratio between the areas under the hydrolysis curve of the developed product and the reference sample (control wheat bread). From the obtained hydrolysis index, the estimated glycemic index (GI) will be calculated using the equation established by Goni et al. (1997). It is expected that the test samples to be produced will have a slower starch digestion rate and a lower glycemic index compared to the control.

The moisture (baking) loss (%) value of bread samples will be based on the weight difference of the fixed dough weight (45 g) and the final product, baked bread samples. Baking loss (%) will be calculated with the formula = ((Dough weight-Bread weight)/Dough weight))*100. It is expected that the test samples to be produced will have a baking loss close to that of control bread.