Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes

Basit Öğe Kaydı
dc.contributor.authorCakir, Nursen
dc.contributor.authorBilgicli, Nermin
dc.contributor.authorYaver, Elif
dc.date.accessioned2024-02-23T12:17:18Z
dc.date.available2024-02-23T12:17:18Z
dc.date.issued2021
dc.departmentNEÜen_US
dc.description.abstractBACKGROUND Wheat milling by-products (germ and bran) are rich in dietary fiber, protein, vitamins, minerals and antioxidants. In this study, wheat milling by-products (bran obtained by debranning (BOD), coarse bran, fine bran and wheat germ) were used in the production of cake at different ratios (0-30%) after treatment with xylanase. Xylanase was used to improve the technological properties of the by-products and thus improve end-product quality. RESULTS As the by-products ratio increased in cake formulation, ash, protein, fat, crude fiber, phytic acid and mineral content significantly (P < 0.05) increased. In terms of by-product type, phytic acid content of the cakes changed between 1.14 and 2.55 g kg(-1), and the lowest value was obtained in cakes prepared with BOD. The highest protein, Mn and Zn contents were found in cake samples containing wheat germ, whereas the addition of BOD revealed greater crude fiber, Ca and Fe levels in cake samples than the other by-products. Xylanase treatment resulted in increments in volume and decrements in hardness and color lightness values of cakes. CONCLUSION This study demonstrated that the use of the wheat by-products after treatment with xylanase had an improving effect on the quality and nutritive value of cakes. The results obtained in this study provided a basis for the use of xylanase in enriched cake production. (c) 2021 Society of Chemical Industry.en_US
dc.description.sponsorshipNecmettin Erbakan University, Unit of Scientific Research Projects [131319001]en_US
dc.description.sponsorshipThis work was supported by Necmettin Erbakan University, Unit of Scientific Research Projects (131319001).en_US
dc.identifier.doi10.1002/jsfa.11303
dc.identifier.endpage6337en_US
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue15en_US
dc.identifier.pmid33969888en_US
dc.identifier.scopus2-s2.0-85106305599en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage6331en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.11303
dc.identifier.urihttps://hdl.handle.net/20.500.12452/10593
dc.identifier.volume101en_US
dc.identifier.wosWOS:000652474300001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The Science Of Food And Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectXylanaseen_US
dc.subjectWheat Branen_US
dc.subjectWheat Germen_US
dc.subjectBran Obtained By Debranningen_US
dc.subjectTextureen_US
dc.subjectPhytic Aciden_US
dc.titleImpact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu