Scopus
Effect of boiled fruit juices on mineral contents of traditional bread produced in turkey
Iranian Journal of Chemistry and Chemical Engineering · Eylül 2019
Makale Bilgileri
DergiIranian Journal of Chemistry and Chemical Engineering
Yayın TarihiEylül 2019
Cilt / Sayfa38 · 279-283
Scopus ID2-s2.0-85090371735
Özet
In this study, the mineral contents of bread with boiled grape, date, carob, and mulberry fruit juices at five different concentrations were determined. The fluctuations of B and Cu contents in bread with pekmez (molasses) were determined between 4.10 to 4.49 mg/kg and 2.74 and 3.34 mg/kg respectively. Ca, Mg, K, P, and S were the main macro-elements of bread samples. The highest values of Ca were observed in samples with mulberry molasses (421 mg/kg-826 mg/kg). The Ca content of bread with grape molasses ranged from 360 to 520 mg/kg, while Ca content of bread with carob molasses change between 396 and 582 mg/kg (p<0.05). K content of samples with carob molasses was higher than the others and ranged from 2321 mg/kg to 4719 mg/kg, followed by samples with mulberry, grape, and date palm molasses in descending order. The P content of the samples with carob molasses changed from 1249 to 1313 mg/kg. Results have exhibited the potential for the production of bread with boiled fruit juices of acceptable quality.
Yazarlar (2)
1
Mehmet Musa Özcan
2
Mustafa Harmankaya
Anahtar Kelimeler
Bread, Elements
Concentrated juices
ICP-AES
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
1
Atıf
2
Yazar
3
Anahtar Kelime