Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, snacks were prepared by combining hazelnut shell, teff flour, persimmon powder, almond milk, carob flour, and quince seed mucilage. The snack properties were assessed by analyzing physical (water holding capacity (WHC), water solubility index (WSI), shrinkage ratio, and color change), chemical (ash, protein, fat, dietary fiber, and total phenolic content), textural (hardness and fracturability), and sensory (appearance, taste, odor, and texture) properties. An increase in hazelnut shell content resulted in lower WHC and WSI, but higher shrinkage value. Snacks produced with hazelnut shell became lighter (L*: 34.53-38.61) compared to the control sample (L*: 23.22). The proximate composition of the snacks mostly differed in protein content (11.52-12.94%), total dietary fiber (31.91-44.96%), and total phenolic contents (2.20-2.77 mg GAE/g sample) compared to the control sample. However, Ca (0.241-0.246 g/100 g) and Mg (0.145-0.161 g/100 g) contents showed no significant difference (p > 0.05) among all the snacks and the control sample. Compared to the control (732.27 g), hardness values (223.20-683.20 g) of the snacks decreased with increasing hazelnut shell incorporation. Sensory evaluation revealed that the increasing hazelnut shell and mucilage concentration resulted in increasing taste and odor features of snacks. Additionally, the newly formulated snack product containing hazelnut shell and persimmon powder received higher sensory scores than the control samples. [GRAPHICS]
Açıklama
Anahtar Kelimeler
Teff Flour, Hazelnut Shell, Functional Snack Food, Nutritional Composition, Sensory Evaluation
Kaynak
Journal Of Food Measurement And Characterization
WoS Q Değeri
Scopus Q Değeri
Q2
