Assessment of nutritional and bioactive properties for gluten-free tarhana containing various legumes and cereals
Yazarlar (2)
Rabia Atasoy
Kastamonu Üniversitesi, Türkiye
Kastamonu Üniversitesi, Türkiye
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q3) | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2021 |
| Kabul Tarihi | 28-04-2021 | Yayınlanma Tarihi | 02-06-2021 |
| Cilt / Sayı / Sayfa | 45 / 7 / – | DOI | 10.1111/jfpp.15606 |
| Makale Linki | https://ifst.onlinelibrary.wiley.com/journal/17454549 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| The present study investigates the use of chickpea, bean, corn, brown rice, buckwheat, and lentil flours instead of wheat flour in terms of several nutritional and bioactive properties of the tarhana. The fatty acid composition, antioxidant activity, in vitro mineral digestibility, phytic acid, and mineral contents of the flour and tarhana samples were analyzed. When the formulation and other raw material qualities were kept constant, the properties of tarhana were significantly affected by the type of flour. They influenced the fatty acid composition of tarhana samples. Linoleic acid (C18:2), oleic acid (C18:3), and palmitic acid (C16:0) were found to be the predominant fatty acids in tarhana samples. Total USFA contents of the tarhana samples were significantly (p < .05) higher than the content of saturated fatty acids SFA, especially in red lentil (USFA content 77.28%). It was determined that cereal and legume flours were good … |
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BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 8 |
| Scopus | 8 |
| Google Scholar | 14 |