Effect of buckwheat flour on chemical and functional properties of tarhana

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dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2020-03-26T17:38:19Z
dc.date.available2020-03-26T17:38:19Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTarhana was supplemented with buckwheat flour (BWF) to improve its nutritional value and functional properties. Some physical, chemical, functional and sensory properties of tarhanas containing BWF (20%, 40%, 60% 80% and 100%) were determined and compared with the control sample. Fermentation loss of tarhana varied between 9.06% and 23.27%. Ash, protein, fat and cellulose contents of the tarhana increased with high BWF addition levels. The high phytic acid content (1565 mg/100 g) of BWF decreased up to 98.7% proportion during the tarhana process. As the BWF addition level increased, K, Mg and P contents of tarhana increased significantly (p < 0.05). 40% BWF addition increased lysine content significantly (p < 0,05). While nutritional value of tarhana increased with BWF addition, functional and sensory properties decreased over 40% addition level. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.lwt.2008.09.006en_US
dc.identifier.endpage518en_US
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage514en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2008.09.006
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23443
dc.identifier.volume42en_US
dc.identifier.wosWOS:000261505600011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBuckwheaten_US
dc.subjectTarhanaen_US
dc.subjectMineralen_US
dc.subjectAmino aciden_US
dc.subjectNutritionen_US
dc.titleEffect of buckwheat flour on chemical and functional properties of tarhanaen_US
dc.typeArticleen_US

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