Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/9776
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dc.contributor.authorIşık,Fatma-
dc.contributor.authorTopkaya, Cansu-
dc.date.accessioned2019-08-16T13:05:50Z
dc.date.available2019-08-16T13:05:50Z
dc.date.issued2016-
dc.identifier.issn1120-1770-
dc.identifier.urihttps://hdl.handle.net/11499/9776-
dc.description.abstractTomato paste waste materials are rich in bioactive food components, but have a low economic value. In this study, the potential use of tomato pomace in crackers was studied. Wheat flour was partially (4%, 8%, 12%) substituted with dried tomato pomace meal. Tomato pomace addition caused a significant (p<0.05) increase in protein, ash, dietary fiber (soluble, insoluble, total), minerals (Mg, Ca, K, P, Mn, Zn, Fe), total phenolics, antioxidant capacity, Hunter a and b color values, but decrease in L value. Although the samples having 12% tomato pomace had lower scores, the crackers were liked statistically equally by the panelists.en_US
dc.language.isoenen_US
dc.publisherChiriotti Editorien_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCrackeren_US
dc.subjectDietary fiberen_US
dc.subjectMineralsen_US
dc.subjectSensoryen_US
dc.subjectTomato pomaceen_US
dc.subjectTotal phenolicsen_US
dc.titleEffects of tomato pomace supplementation on chemical and nutritional properties of crackersen_US
dc.typeArticleen_US
dc.identifier.volume28en_US
dc.identifier.issue3en_US
dc.identifier.startpage525
dc.identifier.startpage525en_US
dc.identifier.endpage535en_US
dc.authorid0000-0002-1718-7313-
dc.authorid0000-0002-9930-4842-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopus2-s2.0-84979742059en_US
dc.identifier.wosWOS:000379961800014en_US
local.message.claim2023-07-13T13:59:02.442+0300|||rp00111|||submit_approve|||dc_contributor_author|||I'm the author of this publication*
dc.identifier.scopusqualityQ3-
dc.ownerPamukkale University-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.openairetypeArticle-
crisitem.author.dept10.05. 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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