The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity And Colorimetric Properties Of Various Bakery Products
Yazarlar (2)
Prof. Dr. Müge HENDEK Kastamonu Üniversitesi, Türkiye
Prof. Dr. Sevim Beyza Öztürk Sarıkaya Gümüşhane Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale)
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| Dergi Adı | GIDA / THE JOURNAL OF FOOD | ||
| Dergi ISSN | 1300-3070 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | Türkçe | Basım Tarihi | 11-2017 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2017 |
| Cilt / Sayı / Sayfa | 42 / 6 / 834–843 | DOI | 10.15237/gida.GD17033 |
| Makale Linki | http://dergipark.gov.tr/download/article-file/371610 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| The aim of this study was to evaluate the relations between hydroxymethylfurfural (HMF) content, colorimetric properties (L*, a*, b* and 100-L*) and antioxidant activities of various bakery products. For this purpose, eighteen bakery products were divided four groups according to their product formulation and processing conditions, as breads, scones, biscuits and crackers and their properties were examined. The results were evaluated as statistically. The product formulation and processing conditions of bakery products effected on HMF, color properties and antioxidant activity. While the correlation between HMF and antioxidant activity was not found, the correlation between HMF and 100-L* was determined statistically significant (P< 0.05). HMF values of samples ranged between 2.59 and 165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and 42.9. According to results, the ‘browning index (100-L*) value can be used as an indirect approach for evaluation of browning reactions and HMF formation together. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 23 |