Scopus
YÖKSİS DOI Eşleşti
SJR Q2
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
Prof. Dr. 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
Dr. Öğr. Üyesi MİNE ASLAN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
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2018 ISSN: 2193-4126 SCI-Expanded
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Use of herbal essential oil and extracts as antioxidant sources in quality stabilization of extra virgin olive oil stored in different time and packages
2022 ISSN: 2193-4126 SCI-Expanded Q3
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Some physicochemical and phytochemical properties of Syringa vulgaris L. flower tea: influence of flower drying technique, brewing method and brewing time
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Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network
2022 ISSN: 2193-4126 SCI-Expanded Q2
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Use of herbal essential oil and extracts as antioxidant sources
in quality stabilization of extra virgin olive oil stored in different time
and packages
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Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
2023 ISSN: 2193-4126 SCI-Expanded Q2
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Mathematical modeling of thin layer drying of carrot slices by forced convection
2016 ISSN: 2193-4126 SCI
Prof. Dr. HAKAN OKYAY MENGEŞ →
Quality characteristics of functional snack foods prepared from hazelnut shell and teff flour
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. SULTAN ARSLAN TONTUL →
The effect of fermentation with different additives on bioactive compounds, antioxidant activity, phenolic component, fatty acid composition and mineral substance contents of capers fruits
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Physico‑chemical properties, tocopherol contents, fatty acid
composition and phenolic compounds of olive oil as affected
by papain and cellulase application
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of fermentation with different additives on bioactive
compounds, antioxidant activity, phenolic component, fatty acid
composition and mineral substance contents of capers fruits
2023 ISSN: 2193-4126 SCI-Expanded Q2
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN21934126
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
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)
Metrikler
4
Atıf
5
Yazar
5
Anahtar Kelime