| Yazarlar (3) |
Nesibe Arslan Burnaz
Gümüşhane Üniversitesi, Türkiye |
Doç. Dr. Müge HENDEK
Kastamonu Üniversitesi, Türkiye |
|
Şeyda Merve Karataş
Gümüşhane Üniversitesi, Türkiye |
| Özet |
| In recent years, consumers' interest in functional foods has been increasing. The main reason for this, is the functional foods, with phenolic compounds and natural antioxidants, have positive effects on human health. For this purpose, many enriched product formulations are being developed. Especially the studies on enriching to increase the nutritional value of bread which is consumed in daily diet at every meal, are gaining importance day by day. In this study, it was aimed to enrich the phenolic content and increase the antioxidant functionality of bread by adding medicinal and aromatic plants/plant seeds to traditional bread. The total phenolic contents (TPC) of bread samples made with different formulations were found based on Folin-Ciocalteu method. When results were compared with the control bread, the contribution to the TPC of the cinnamon, was found quite very high, and it can be suggested to use it in … |
| Anahtar Kelimeler |
| Bildiri Türü | Tebliğ/Bildiri |
| Bildiri Alt Türü | Özet Metin Olarak Yayınlanan Tebliğ (Uluslararası Kongre/Sempozyum) |
| Bildiri Niteliği | Alanında Hakemli Uluslararası Kongre/Sempozyum |
| Bildiri Dili | İngilizce |
| Kongre Adı | 1.International Congress on Medicinal and Aromatic Plants ”Natural and Healty Life” |
| Kongre Tarihi | 09-05-2017 / 12-05-2017 |
| Basıldığı Ülke | |
| Basıldığı Şehir |
