Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Fiber enrichment of sourdough bread by inulin rich Jerusalem artichoke powder
Journal of Food Processing and Preservation · Kasım 2021
YÖKSİS Kayıtları
Fiber Enrichment of Sourdough Bread by Inulin Rich Jerusalem artichoke Powder
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Fibre Enrichment of Sourdough Bread by Inulin Rich Jerusalem Artichoke Powder
Journal of Food Processing and Preservation · 2021 SCI-Expanded
Prof. Dr. SULTAN ARSLAN TONTUL →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
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THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
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2015 ISSN: 0145-8892 SCI-Expanded Q3
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Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
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2018 ISSN: 0145-8892 SCI-Expanded
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The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
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Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
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Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
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The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
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Makale Bilgileri
ISSN01458892
Yayın TarihiKasım 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85114687069
Özet
This study aims to determine the effects of Jerusalem artichoke powder (JAP) utilization on the physical quality and nutritional characteristics of sourdough bread. JAP was applied to both sourdough fermentation medium and bread formulation. The increasing rates of JAP had deteriorated effects on the physical properties (specific volume, color, and texture profile) of bread. JAP decreased significantly in vitro starch digestion rate in sourdough bread. The glycemic index value of 20% JAP-containing sourdough bread was detected to be 75.12. Additionally, total dietary fiber content increased from 2.62 to 5.30/100 g, by JAP incorporation. The total phenolic content and antioxidant activity of control were determined as 43.72 mg GA/100 g and 48.78 µmol TE/100 g, respectively. In comparison, these values were 80.60 mg GA/100 g and 130.77 µmol TE/100 g in samples supplemented with 20% JAP. According to the sensory analysis, utilization of JAP, over 10% resulted in quite low points. Practical applications: Inulin is generally used to increase dietary fiber content and decrease the glycemic index of foods. On the other hand, the utilization of foods with inulin-rich JAP not only increases the dietary fiber content but also enriches it with bioactive components and phytochemicals. However, the high addition levels of JAP can deteriorative effects on the sensory features of foods. In this study, due to the specific aroma and sour taste of sourdough bread, JAP was used above the levels stated in the literature without creating a negative effect on the sensory.
Yazarlar (3)
1
Hümeyra Cetin-Babaoglu
2
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
3
Nihat Akın
ORCID: 0000-0002-0966-1126
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
20
Atıf
3
Yazar