The effect of microwave, autoclave and hot air oven stabilized wheat bran substitution on nutritional and sensorial properties of flat breads
Yükleniyor...
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The influence of stabilized wheat bran enrichment on the nutritional and sensorial properties of leavened and unleavened flat bread was studied. Wheat bran was stabilized with three applications (hot air oven, microwave and autoclave). The stabilization methods affected the physical characteristics of bazlama (thickness, spread factor) and yufka (diameter, thickness, spread factor) samples. In bazlama samples, substitution of stabilized wheat bran (SWB) lead to significant decrease in L* and increase in a* and b* values compared to the control bazlama. While autoclave and microwave stabilization methods are the most effective methods to decrease the phytic acid content for bazlama samples, for yufka samples; autoclave stabilization is the best. The mineral content (Ca, K, Mg, Mn, P, Fe and Zn) of bazlama and yufka samples significantly (p>0.05) increased with SWB substitution. Thus, autoclave stabilization could be used for wheat bran stabilization to improve the nutritional quality of bazlama and yufka samples.
Açıklama
Anahtar Kelimeler
Stabilization, Wheat bran, Autoclave, Microwave, Flat bread
Kaynak
Journal of Food and Health Science
WoS Q Değeri
Scopus Q Değeri
Cilt
2
Sayı
4
Künye
Ertaş, N. (2016). The effect of microwave, autoclave and hot air oven stabilized wheat bran substitution on nutritional and sensorial properties of flat breads. Journal of Food and Health Science, 2, 4, 147-158.
