The effect of microwave, autoclave and hot air oven stabilized wheat bran substitution on nutritional and sensorial properties of flat breads

Basit Öğe Kaydı
dc.authorid0000-0002-0671-2485
dc.contributor.authorErtaş, Nilgün
dc.date.accessioned2020-01-18T21:03:01Z
dc.date.available2020-01-18T21:03:01Z
dc.date.issued2016
dc.departmentNEÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationErtaş, 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.
dc.identifier.endpage158en_US
dc.identifier.issn2149-0473en_US
dc.identifier.issn2149-0473en_US
dc.identifier.issue4en_US
dc.identifier.startpage147en_US
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TWpFNE5EYzBOQT09/the-effect-of-microwave-autoclave-and-hot-air-oven-stabilized-wheat-bran-substitution-on-nutritional-and-sensorial-properties-of-flat-breads
dc.identifier.urihttps://hdl.handle.net/20.500.12452/1418
dc.identifier.volume2en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Food and Health Scienceen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectStabilizationen_US
dc.subjectWheat branen_US
dc.subjectAutoclaveen_US
dc.subjectMicrowaveen_US
dc.subjectFlat breaden_US
dc.titleThe effect of microwave, autoclave and hot air oven stabilized wheat bran substitution on nutritional and sensorial properties of flat breadsen_US
dc.typeArticleen_US

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