THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS

Nilgün ERTAŞ (Konya Necmettin Erbakan Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Konya, Türkiye)
Journal of Food and Health Science
2 0
Yıl: 2016 Cilt: 2 Sayı: 4 Sayfa Aralığı: 147 - 158 Metin Dili: İngilizce İndeks Tarihi: 29-07-2022

THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS

Öz:
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.
Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA ERTAŞ N (2016). THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS. , 147 - 158.
Chicago ERTAŞ Nilgün THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS. (2016): 147 - 158.
MLA ERTAŞ Nilgün THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS. , 2016, ss.147 - 158.
AMA ERTAŞ N THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS. . 2016; 147 - 158.
Vancouver ERTAŞ N THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS. . 2016; 147 - 158.
IEEE ERTAŞ N "THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS." , ss.147 - 158, 2016.
ISNAD ERTAŞ, Nilgün. "THE EFFECT OF MICROWAVE, AUTOCLAVE AND HOT AIR OVEN STABILIZED WHEAT BRAN SUBSTITUTION ON NUTRITIONAL AND SENSORIAL PROPERTIES OF FLAT BREADS". (2016), 147-158.
APA 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.
Chicago ERTAŞ Nilgün 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, no.4 (2016): 147 - 158.
MLA ERTAŞ Nilgün 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, vol.2, no.4, 2016, ss.147 - 158.
AMA ERTAŞ N 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. 2016; 2(4): 147 - 158.
Vancouver ERTAŞ N 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. 2016; 2(4): 147 - 158.
IEEE ERTAŞ N "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, ss.147 - 158, 2016.
ISNAD ERTAŞ, Nilgün. "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 (2016), 147-158.
Sayfa Oluşturulma Tarihi
23-04-2024 0:59

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