Utilization of citrus albedo in tarhana production

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dc.contributor.authorBilgiçli, Nermin
dc.contributor.authorAktaş, Kübra
dc.contributor.authorLevent, Hacer
dc.date.accessioned2020-03-26T18:58:45Z
dc.date.available2020-03-26T18:58:45Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, albedos of lemon, orange and grapefruit replaced wheat flour at 5% and 10% level in tarhana formulation. Selected chemical (ash, protein, cellulose, lipids, mineral, total phenolic content, antioxidant activity and pH), functional (water and oil absorption capacity, foaming capacity and stability) and sensory properties, colour values of tarhana were determined. All replacement levels of citrus albedo samples increased (p < 0.05) ash, cellulose, Ca, Fe, K contents and antioxidant activity of tarhana compared to control. Tarhana sample containing 10% lemon albedo had the highest antioxidant activity (220.50 mmol center dot kg(-1), expressed as Trolox equivalents), Cu (10.6 mg center dot kg(-1)), Fe (36.9 mg center dot kg(-1)), K (5378.0 mg center dot kg(-1)) and Zn (13.1 mg center dot kg(-1)) contents. Compared to control tarhana, 10% addition levels of citrus albedo gave lower lightness (L-*) and higher yellowness (b(*)). Citrus albedo addition had a significant (p < 0.05) effect on oil absorption capacity and foam stability. Tarhana soup with orange and lemon albedo gained higher taste and sourness scores than tarhana soup containing grapefruit albedo.en_US
dc.identifier.endpage170en_US
dc.identifier.issn1336-8672en_US
dc.identifier.issn1338-4260en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage162en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31270
dc.identifier.volume53en_US
dc.identifier.wosWOS:000337664600008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVUP FOOD RESEARCH INST, BRATISLAVAen_US
dc.relation.ispartofJOURNAL OF FOOD AND NUTRITION RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcitrus by-productsen_US
dc.subjectalbedoen_US
dc.subjecttarhanaen_US
dc.subjectfunctional propertiesen_US
dc.subjectnutritionen_US
dc.titleUtilization of citrus albedo in tarhana productionen_US
dc.typeArticleen_US

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