Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/10473
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSahan, Y.-
dc.contributor.authorGocmen, D.-
dc.contributor.authorCansev, A.-
dc.contributor.authorCelik, G.-
dc.contributor.authorAydin, E.-
dc.contributor.authorDundar, A.N.-
dc.contributor.authorDulger, D.-
dc.date.accessioned2019-08-16T13:19:09Z
dc.date.available2019-08-16T13:19:09Z
dc.date.issued2015-
dc.identifier.issn1613-9216-
dc.identifier.urihttps://hdl.handle.net/11499/10473-
dc.identifier.urihttps://doi.org/10.5073/JABFQ.2015.088.007-
dc.description.abstractOleaster flours were produced from two different genotypes (GO1 and GO2) and methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF). Oleaster flour samples (OFs) contained high levels of dietary fibers and micro minerals. The contents of Fe, Cu, B, and Cr in flours obtained from oleaster fruits were higher in UPOF than in POF samples. Palmitic acid was the major fatty acid which was followed by oleic acid and lignoceric acid. All samples contained greater amount of saturated fatty acids (SFA) as compared to mono unsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Among seven different organic acids detected, the level of citric acid was the highest and it was followed by malic, acetic and oxalic acids. High nutritional contents of oleaster flour indicated that it is a good source of dietary fiber, micro minerals, as well as organic and fatty acids. The water solubilities (WS) and water absorption capacities (WAC) of oleaster flours were adequate for their utilization. They also seem to have an improving effect on emulsion properties of albumin. These results highlighted that it is possible to use the oleaster flour in some processed foods such as bakery goods, dairy products (ice cream and yoghurt), beverages and confectionery. Moreover, the oleaster flour could also be used in the preparation of low-fat, high-fiber dietetic products due to its high dietary fiber content. © 2015 The Author(s).en_US
dc.language.isoenen_US
dc.publisherDruckerei und Verlag Liddy Halmen_US
dc.relation.ispartofJournal of Applied Botany and Food Qualityen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectadsorptionen_US
dc.subjectchemical propertyen_US
dc.subjectfatty aciden_US
dc.subjectfooden_US
dc.subjectgenotypeen_US
dc.subjectorganic aciden_US
dc.subjectproteinen_US
dc.subjectshruben_US
dc.subjectElaeagnus angustifoliaen_US
dc.titleChemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)en_US
dc.typeArticleen_US
dc.identifier.volume88en_US
dc.identifier.startpage34
dc.identifier.startpage34en_US
dc.identifier.endpage41en_US
dc.identifier.doi10.5073/JABFQ.2015.088.007-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-84945188327en_US
dc.identifier.wosWOS:000350980900007en_US
dc.identifier.scopusqualityQ3-
dc.ownerPamukkale University-
item.languageiso639-1en-
item.openairetypeArticle-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File SizeFormat 
Hatice Betül Kaplan.pdf747.83 kBAdobe PDFView/Open
Show simple item record



CORE Recommender

SCOPUSTM   
Citations

30
checked on Jun 29, 2024

WEB OF SCIENCETM
Citations

24
checked on Jul 1, 2024

Page view(s)

328
checked on May 27, 2024

Download(s)

192
checked on May 27, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.