Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk
Yıl: 2022 Cilt: 8 Sayı: 1 Sayfa Aralığı: 12 - 22 Metin Dili: İngilizce DOI: 10.3153/FH22002 İndeks Tarihi: 29-07-2022
Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk
Öz: Chestnut-added milk (CM) was produced with 2 different methods. In the first method, chestnuts were roasted, and in the second method, they were cooked in bain-marie and then added to milk at different ratios (5, 15, 25 %). The addition of chestnuts to milk statistically increased the amount of protein, dietary fiber, carbohydrate, energy, mineral (Ca, K, P, Mg), antioxidant capacity and total phenolic content compared to the control, whereas it did not cause a significant change in sensory properties. Therefore, the chestnut is a suitable supplementation for milk.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | ERDOĞAN G, Dundar A (2022). Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. , 12 - 22. 10.3153/FH22002 |
| Chicago | ERDOĞAN Gaye İrem,Dundar Ayse Neslihan Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. (2022): 12 - 22. 10.3153/FH22002 |
| MLA | ERDOĞAN Gaye İrem,Dundar Ayse Neslihan Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. , 2022, ss.12 - 22. 10.3153/FH22002 |
| AMA | ERDOĞAN G,Dundar A Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. . 2022; 12 - 22. 10.3153/FH22002 |
| Vancouver | ERDOĞAN G,Dundar A Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. . 2022; 12 - 22. 10.3153/FH22002 |
| IEEE | ERDOĞAN G,Dundar A "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk." , ss.12 - 22, 2022. 10.3153/FH22002 |
| ISNAD | ERDOĞAN, Gaye İrem - Dundar, Ayse Neslihan. "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk". (2022), 12-22. https://doi.org/10.3153/FH22002 |
| APA | ERDOĞAN G, Dundar A (2022). Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food and Health, 8(1), 12 - 22. 10.3153/FH22002 |
| Chicago | ERDOĞAN Gaye İrem,Dundar Ayse Neslihan Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food and Health 8, no.1 (2022): 12 - 22. 10.3153/FH22002 |
| MLA | ERDOĞAN Gaye İrem,Dundar Ayse Neslihan Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food and Health, vol.8, no.1, 2022, ss.12 - 22. 10.3153/FH22002 |
| AMA | ERDOĞAN G,Dundar A Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food and Health. 2022; 8(1): 12 - 22. 10.3153/FH22002 |
| Vancouver | ERDOĞAN G,Dundar A Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk. Food and Health. 2022; 8(1): 12 - 22. 10.3153/FH22002 |
| IEEE | ERDOĞAN G,Dundar A "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk." Food and Health, 8, ss.12 - 22, 2022. 10.3153/FH22002 |
| ISNAD | ERDOĞAN, Gaye İrem - Dundar, Ayse Neslihan. "Effects of chestnut addition on physicochemical composition, total phenolic contents, antioxidant capacities and sensory properties of milk". Food and Health 8/1 (2022), 12-22. https://doi.org/10.3153/FH22002 |
