Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies
Journal of Food Processing and Preservation · Aralık 2021
YÖKSİS Kayıtları
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies
Journal of Food Processing and Preservation · 2021 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ FATMA GÖKMEN YILMAZ →
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies
Journal of Food Processing and Preservation · 2021 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ FATMA GÖKMEN YILMAZ →
Changes in mineral content in processed nuts, seeds, and fruits consumed as cookies
Journal of Food Processing and Preservation · 2021 SCI-Expanded
ÖĞRETİM GÖREVLİSİ NESİM DURSUN →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiAralık 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85117192790
Erişim🔓 Açık Erişim
Özet
Phosphorus and potassium content in tidbits ranged from 1,375.91 mg/kg (crispy chickpea) to 11,112.98 mg/kg (unroasted pumpkin) and 1666.01 mg/kg (sesame-coated peanut) to 8,013.60 mg/kg (roasted yellow chickpea), respectively. Iron content in all nuts and seeds tested was higher when compared to Cu, Mn, Zn, and B. While Fe content in tidbits varied between 11.98 mg/kg (sesame-coated peanut) and 64.31 mg/kg (roasted pumpkin), Zn content in tidbits varied between 8.00 mg/kg (sesame-coated peanut) and 427.37 mg/kg (roasted wheat). While P content in air-dried fruits varied between 558.36 mg/kg (dry plum) and 1962.12 mg/kg (turpentine), K content in dried fruits varied between 4,443.92 mg/kg (turpentine) and 16,685.96 mg/kg (dry peach). The moisture and mineral content in tidbits and air-dried fruits changed depending on dry fruit types. It has been observed that white dry mulberry, dried peach, turpentine, and dried plum are rich in phosphorus. Practical applications: Nuts are functional products that are not only rich in unsaturated fat sources but also contain various nonfat constituents such as plant protein, fiber, micronutrients, plant sterols, and phytochemicals. Fruit and nut combinations are widely used by manufacturers in foods such as granola bars, chewy fruit bars, breakfast cereals, and desserts to enhance flavor to the products. Nuts (nut, seed, and dried fruit), known for their nutritional value and health benefits, contain high levels of antioxidants, essential fatty acids, vitamins, essential amino acids, essential minerals, and bioactive compounds.
Yazarlar (4)
1
Duygu Akçay Kulluk
2
Mehmet Musa Özcan
3
Fatma Gökmen Yılmaz
4
Nesim Dursun
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey