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dc.contributor.authorErtaş, Nilgün
dc.date.accessioned2020-01-18T21:02:54Z
dc.date.available2020-01-18T21:02:54Z
dc.date.issued2018
dc.identifier.citationErtaş, N. (2018). Effects Of Baker’s Yeast Addition On Some Properties And Phytic Acid Content Of Tarhana Prepared With Different Cereal And Legume Products. Food and Health, 4, 1, 9-18.en_US
dc.identifier.issn2602-2834
dc.identifier.issn2602-2834
dc.identifier.urihttp://app.trdizin.gov.tr/publication/paper/detail/TWpZNU1qZzJOZz09
dc.identifier.urihttps://hdl.handle.net/20.500.12452/1348
dc.description.abstractFermentation is an important process for improvement of functional properties of food product. It is also one of the most effective methods for reducing phytic acid content. Tarhana production contains 7 day fermentation by yoghurt bacteria with and without bakers’ yeast. In this study, wheat flour used in tarhana preparation was replaced with different cereal flours (barley, rye and oat), legume flours (chickpea, common bean and lentil) and cereal bran (rye, oat and barley) at 50%, 50% and 25% levels, respectively. All types of flour and bran addition increased the ash and mineral content compared to the control, and the highest ash, calcium, iron, magnesium and zinc content was determined with rye flour addition. After fermentation process, the lowest phytic acid content was found with 50 % barley flour addition. The mean of phytic acid loss after fermentation changed between 90.91% and 94.31% and the lowest phytic acid losses were found with oat and rye bran addition. Tarhana samples produced with yeast had higher mean values for mineral matter, total phenolic content and antioxidant capacity on the other hand gave less appreciation by the panelists. According to general acceptability; the most popular tarhana samples after control was rye flour tarhana sampleen_US
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectGıda Bilimi ve Teknolojisien_US
dc.subjectTarhanaen_US
dc.subjectCerealen_US
dc.subjectLegumeen_US
dc.subjectFlouren_US
dc.subjectBranen_US
dc.subjectPhytic Aciden_US
dc.subjectMineralen_US
dc.titleEffects Of Baker’s Yeast Addition On Some Properties And Phytic Acid Content Of Tarhana Prepared With Different Cereal And Legume Productsen_US
dc.typearticleen_US
dc.contributor.authorID0000-0002-0671-2485en_US
dc.relation.journalFood and Healthen_US
dc.contributor.departmentNEÜ, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.identifier.volume4en_US
dc.identifier.issue1en_US
dc.identifier.startpage9en_US
dc.identifier.endpage18en_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]


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