کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564543 1330941 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of buckwheat flour on chemical and functional properties of tarhana
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of buckwheat flour on chemical and functional properties of tarhana
چکیده انگلیسی

Tarhana 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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 2, March 2009, Pages 514–518
نویسندگان
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