Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips

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dc.authorid0000-0002-0671-2485en_US
dc.authorid0000-0002-7589-3523en_US
dc.contributor.authorErtaş, Nilgün
dc.contributor.authorAslan, Mine
dc.date.accessioned2023-08-06T12:05:52Z
dc.date.available2023-08-06T12:05:52Z
dc.date.issued2022en_US
dc.departmentBaşka Kurumen_US
dc.description.abstractIn this study, pomegranate peels were dried using three different drying methods, vacuum, microwave and convective. Dried peels were ground into powder and replaced (0, 5 and 10%) with whole wheat flour in chips formulation to enhance functional properties of chips. Some physical (diameter, thickness, spread ratio and weight), chemical (total phenolic content and antioxidant activity), color and texture properties of chips samples were determined. While the chips obtained with addition of microwave dried peels were brighter, higher values of yellowness were determined with vacuum dried peels. The increased ratio of pomegranate peel powder caused a decrease in diameter and spread ratio values of chips. The utilization of 10% pomegranate peel powder decreased the hardness of the chips samples. The addition of pomegranate peel powder was increased in total phenolic content and antioxidant activity of chips. As a result, pomegranate peel powder can be used as a functional ingredient in snacks product formulation.en_US
dc.identifier.citationErtaş, N., Aslan, M., (2022). Usage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chips. Selcuk Journal of Agriculture and Food Sciences, 36(1), 58-62. DOI: 10.15316/SJAFS.2022.009en_US
dc.identifier.doi10.15316/SJAFS.2022.009en_US
dc.identifier.endpage62en_US
dc.identifier.issn2458-8377en_US
dc.identifier.issue1en_US
dc.identifier.startpage58en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/49226
dc.identifier.volume36en_US
dc.language.isoenen_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofSelcuk Journal of Agriculture and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPomegranate peelen_US
dc.subjectVacuum dryingen_US
dc.subjectConvection dryingen_US
dc.subjectMicrowave dryingen_US
dc.subjectChipsen_US
dc.titleUsage Opportunities of Pomegranate (Punica Granatum) Peel Dried with Different Methods in Whole Wheat Flour Chipsen_US
dc.typeArticleen_US

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