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https://hdl.handle.net/11499/29985
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Özgören, Ezgi | - |
dc.contributor.author | Işık, Fatma | - |
dc.contributor.author | Yapar, Aydın | - |
dc.date.accessioned | 2020-06-08T12:10:49Z | |
dc.date.available | 2020-06-08T12:10:49Z | |
dc.date.issued | 2019 | - |
dc.identifier.issn | 2193-4126 | - |
dc.identifier.uri | https://hdl.handle.net/11499/29985 | - |
dc.identifier.uri | https://doi.org/10.1007/s11694-019-00201-9 | - |
dc.description.abstract | Jerusalem artichoke (Helianthus tuberosus L.) is known to be a good source of inulin-like fructans, other dietary fibers, and some minerals, especially K. In this study, the potential use of Jerusalem artichoke powder (JAP) in crackers is studied as a partial substitute for wheat flour (10, 20, and 30%). The addition of JAP caused a significant (p < 0.05) increase in ash, dietary fiber (soluble, insoluble, total), magnesium, calcium, potassium, phosphorus, total phenolics, antioxidant capacity and Hunter a color value, and a decrease (p < 0.05) in protein and carbohydrate contents, energy, b and L values and hardness. The JAP-added samples had larger air cells than the control samples on inner SEM images. The color, odor and taste scores of all crackers were statistically (p > 0.05) similar, while the JAP-added formulations received significantly (p < 0.05) higher scores in crispiness and overall acceptability. The results of the study show that JAP could be used as a natural source of inulin and other dietary fibers in cracker production. © 2019, Springer Science+Business Media, LLC, part of Springer Nature. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Springer | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Cracker | en_US |
dc.subject | Dietary fiber | en_US |
dc.subject | Jerusalem artichoke | en_US |
dc.subject | Mineral | en_US |
dc.subject | SEM image | en_US |
dc.subject | Sensory | en_US |
dc.subject | Fibers | en_US |
dc.subject | Minerals | en_US |
dc.subject | Polysaccharides | en_US |
dc.subject | Dietary fibers | en_US |
dc.subject | Nutrition | en_US |
dc.title | Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers | en_US |
dc.type | Article | en_US |
dc.identifier.volume | 13 | en_US |
dc.identifier.issue | 4 | en_US |
dc.identifier.startpage | 2812 | |
dc.identifier.startpage | 2812 | en_US |
dc.identifier.endpage | 2821 | en_US |
dc.authorid | 0000-0001-9583-817X | - |
dc.identifier.doi | 10.1007/s11694-019-00201-9 | - |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.scopus | 2-s2.0-85068852041 | en_US |
dc.identifier.wos | WOS:000493661900031 | en_US |
dc.identifier.scopusquality | Q2 | - |
dc.owner | Pamukkale University | - |
item.languageiso639-1 | en | - |
item.openairetype | Article | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.author.dept | 10.05. Food Engineering | - |
crisitem.author.dept | 10.05. Food Engineering | - |
crisitem.author.dept | 10.05. Food Engineering | - |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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