Effects of Various Phytase Sources on Phytic Acid Content, Mineral Extractability and Protein Digestibility of Tarhana

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dc.contributor.authorBilgiçli, Nermin
dc.contributor.authorElgün, Adem
dc.contributor.authorTürker, Selman
dc.date.accessioned2020-03-26T17:03:28Z
dc.date.available2020-03-26T17:03:28Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractChanges in phytic acid (PA), HCl-extractability (HCl-E) of some minerals and in vitro protein digestibility (IVPD) during the production of tarhana prepared with the addition of different phytase sources (bakers' yeast, barley malt flour and microbial phytase) were investigated. PA content of tarhana decreased significantly (p < 0.01) after addition of the yeast, malt and phytase. With respect to wheat flour used as raw material, PA content of tarhana decreased by 95.3%. After tarhana production, average values of HCl-E of Ca, Mg, Zn and K, and also IVPD of tarhana increased up to 80.2%, 86.4%, 73.9% and 92.6%, and 91.9%, respectively. Significant negative correlation coefficients were found between the PA and HCl-E of the minerals, and also IVPD. Tarhana production processes, including fermentation, drying and grinding, were able to remove the antinutritional effects of PA. Each one of the phytase sources used alone decreased the PA content to a limited extend. The results show that tarhana has good potential in the total amounts and bioavailability of the minerals and proteins.en_US
dc.identifier.citationBilgiçli, N., Elgün, A., Türker, S., (2006). Effects of Various Phytase Sources on Phytic Acid Content, Mineral Extractability and Protein Digestibility of Tarhana. Food Chemistry, (98), 329-337. Doi: 10.1016/j.foodchem.2005.05.078
dc.identifier.doi10.1016/j.foodchem.2005.05.078en_US
dc.identifier.endpage337en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage329en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2005.05.078
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20468
dc.identifier.volume98en_US
dc.identifier.wosWOS:000236527000018en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorBilgiçli, Nermin
dc.institutionauthorElgün, Adem
dc.institutionauthorTürker, Selman
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjecttarhanaen_US
dc.subjectprotein digestibilityen_US
dc.subjectHCl-extractabilityen_US
dc.subjectphytic aciden_US
dc.subjectmineralen_US
dc.titleEffects of Various Phytase Sources on Phytic Acid Content, Mineral Extractability and Protein Digestibility of Tarhanaen_US
dc.typeArticleen_US

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