Scopus
YÖKSİS Eşleşti
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
Journal of Food Measurement and Characterization · Aralık 2023
YÖKSİS Kayıtları
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
Journal of Food Measurement and Characterization · 2023 SCI-Expanded
DOÇENT SULTAN ARSLAN TONTUL →
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
Journal of Food Measurement and Characterization · 2023 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ MİNE ASLAN →
Makale Bilgileri
DergiJournal of Food Measurement and Characterization
Yayın TarihiAralık 2023
Cilt / Sayfa17 · 5721-5729
Scopus ID2-s2.0-85166346053
Özet
In this study, snacks were prepared by combining hazelnut shell, teff flour, persimmon powder, almond milk, carob flour, and quince seed mucilage. The snack properties were assessed by analyzing physical (water holding capacity (WHC), water solubility index (WSI), shrinkage ratio, and color change), chemical (ash, protein, fat, dietary fiber, and total phenolic content), textural (hardness and fracturability), and sensory (appearance, taste, odor, and texture) properties. An increase in hazelnut shell content resulted in lower WHC and WSI, but higher shrinkage value. Snacks produced with hazelnut shell became lighter (L*: 34.53–38.61) compared to the control sample (L*: 23.22). The proximate composition of the snacks mostly differed in protein content (11.52–12.94%), total dietary fiber (31.91–44.96%), and total phenolic contents (2.20–2.77 mg GAE/g sample) compared to the control sample. However, Ca (0.241–0.246 g/100 g) and Mg (0.145–0.161 g/100 g) contents showed no significant difference (p > 0.05) among all the snacks and the control sample. Compared to the control (732.27 g), hardness values (223.20–683.20 g) of the snacks decreased with increasing hazelnut shell incorporation. Sensory evaluation revealed that the increasing hazelnut shell and mucilage concentration resulted in increasing taste and odor features of snacks. Additionally, the newly formulated snack product containing hazelnut shell and persimmon powder received higher sensory scores than the control samples. Graphical abstract: [Figure not available: see fulltext.]
Yazarlar (5)
1
Ülgen İlknur Konak
2
Hilal Keskin
3
Yasemin Yavuz Abanoz
ORCID: 0000-0002-0093-3535
4
Mine Aslan
5
Sultan Arslan-Tontul
ORCID: 0000-0003-1557-7948
Anahtar Kelimeler
Functional snack food
Hazelnut shell
Nutritional composition
Sensory evaluation
Teff flour
Kurumlar
Avrasya Üniversitesi
Trabzon Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Recep Tayyip Erdogan University
Rize Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
2
Atıf
5
Yazar
5
Anahtar Kelime