Scopus
YÖKSİS Eşleşti
Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production
Journal of Food Science and Technology · Ocak 2014
YÖKSİS Kayıtları
Chemical and nutritional changes in bitter and sweet lupin seeds Lupinus albus L during bulgur production
Journal of Food Science and Technology · 2014 SCI-Expanded 2 atıf
PROFESÖR MUSTAFA YORGANCILAR →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiOcak 2014
Cilt / Sayfa51 · 1384-1389
Scopus ID2-s2.0-84904210750
Özet
In this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p∈<∈0.05) was observed in protein content of bulgur compared with lupin seeds. Phytic acid losses in bitter and sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties. © 2012 Association of Food Scientists & Technologists (India).
Yazarlar (2)
1
Mustafa Yorgancilar
ORCID: 0000-0003-4938-8547
2
Nermin Bilgiçli
ORCID: 0000-0001-5490-9824
Anahtar Kelimeler
Amino acid
Bulgur
Fatty acid
Lupin
Mineral
Phytic acid
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
33
Atıf
2
Yazar
6
Anahtar Kelime