Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour

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dc.contributor.authorKonak, Ulgen Ilknur
dc.contributor.authorKeskin, Hilal
dc.contributor.authorAbanoz, Yasemin Yavuz
dc.contributor.authorAslan, Mine
dc.contributor.authorTontul, Sultan Arslan
dc.date.accessioned2024-02-23T13:59:41Z
dc.date.available2024-02-23T13:59:41Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractIn 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]en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (Ankara, Turkiye) [1919B012003897]en_US
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkiye (Ankara, Turkiye) (Grant No. 1919B012003897).en_US
dc.identifier.doi10.1007/s11694-023-02079-0
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.scopus2-s2.0-85166346053en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-023-02079-0
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11269
dc.identifier.wosWOS:001041280000003en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTeff Flouren_US
dc.subjectHazelnut Shellen_US
dc.subjectFunctional Snack Fooden_US
dc.subjectNutritional Compositionen_US
dc.subjectSensory Evaluationen_US
dc.titleQuality characteristics of functional snack foods prepared from hazelnut shell and teff flouren_US
dc.typeArticleen_US

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